Thread: Knife people lend me your wisdom

Interesting source of steel from the website:
The carbon steel used in our blades is from recycled leaf springs from heavy trucks & Russian war trucks that served in the Vietnamese war. The steel is 5160. This spring steel is a tough form of steel with a higher Carbon makeup. The higher Carbon reduces toughness, but increases wear resistance and attainable hardness. The steel is heat treated, giving the knives an HRC of around 60. HRC stands for Rockwell hardness. This rating refers to the level of hardness the steel has. Japanese knives are standardly between 60 to 63 HRC. They can be re-sharpened and hold an excellent edge because of the makeup of the steel.

Probably what the boss wants is a sharp knife when she wants it . She does not want to be bothered with Rockwell hardness etc. Think about a Chef's Choice Trizor sharpener.

if by tired you mean your current knives are blunter than a blunt thing...give them to me for a few days and will give them a good going over..I can get most knives back to reasonable sharpness.

Originally Posted by Micky Duck

if by tired you mean your current knives are blunter than a blunt thing...give them to me for a few days and will give them a good going over..I can get most knives back to reasonable sharpness.

Sorry I should clarify. I have a decent knife set (scanpan) that I got as a wedding gift 15 years ago. They are still going strong and are easy to sharpen. I guess I’m just a bit bored with them. I’ll still keep them as general family use, but would like to have a small set just for my own personal use.

I run Shun knives. Laminated blades, they are fine and need some care when using and afterwards. No tough use and no dishes . The fine tips are the danger area.

I bought mine from the US. Cheaper than local. If you have a good water stone, sharpening is not hard. Two knives is enough.


Sent from my iPhone using Tapatalk

Global

Hi! Have you considered a Chinese cleaver? Multi function and can last for generations. Simple to take care of and does not break the bank.
There is a good video on YouTube about a retired Chinese chef in America, made by his son is a good intro.

My experience is get one that fits your hand and it becomes an extension. It’s not necessarily the most expensive but the most used and feels good in hand.

Mine set is a collection through the decades of a Santoku(Japanese style), a bone cleaver (western) a Chinese cleaver (Chinese ), a daba( Japanese or Chinese’s im not sure), and a sashimi knife (Japanese).

Have a global santoku and it does not get used much as it just does not feel right in the hand. The Chinese cleaver a cheap knife from Ali express and has been brilliant.

Hope that helps from a different perspective. Happy for discussion

So I bit the bullet and ordered three knives. I wanted some variety in style and steel. Have gone with a Gyuto in sg2, a Petty with a SLD core wrapped in stainless, and a Nakiri VG10 Damascus. Below are the Gyuto and Petty, the Nakiri should be arriving tomorrow. I cooked tonight and just wow, they cut veggies like soft butter. I am absolutely in awe, and can’t wait to cook again just to use them!