Author Topic: What is your favorite chefs knife ? (Read 7582 times)

Bob Henrick · « **Reply #20 on:** January 21, 2014, 03:17:03 PM »

Perry, how do you sharpen your knives. I did see the steel, but when you want to put a new edge on one, what then?

Claudia Killebrew · « **Reply #21 on:** January 23, 2014, 12:29:47 PM »

I don't know about Perry, but I bet he does the same as me. Uses a whet stone.

My chef knife is a J.A. Henckel Twin four star. I liked the way the four star handle fit my hand.

C. Perry Rapier · « **Reply #22 on:** January 23, 2014, 06:11:22 PM »

Quote

I don't know about Perry, but I bet he does the same as me. Uses a whet stone.

Hello Claudia. Thats right, I use a whet stone. Its three sided and has an oiler in it and the stones are coarse, medium, and fine. If I am trying to sharpen a knife, and its worth sharpening, and it has a very rough edge on it, I might use a file on it to get it down to where I can then put it on the stone. Here is my stone.

Gary Salsman · « **Reply #23 on:** January 23, 2014, 10:21:29 PM »

To save my soul, I could never sharpen a knife using a whet stone. I bought a Lanksy knife sharpening system many years ago, and can now sharpen just about any knife good enough to shave with. It is a bracket you clamp the knife to, and holds the stones at the same angle every time. The second one I bought has diamond stones. I'm sold, and have converted many of my friends.

Bob Henrick · « **Reply #24 on:** January 24, 2014, 06:51:15 AM »

Gary, which Lansky system do you have? There are so many I find it hard to make a choice. They seem to run from $35 to $65 on Amazon.

Gary Salsman · « **Reply #25 on:** January 25, 2014, 06:46:05 PM »

I bought the Deluxe Diamond set with 4 diamond stones. This is my second set, the first one was a regular set, and I wore out the stones, so went with the diamond the second time around. I don't think I will wear those out. The fine stone in my first set was ceramic, so I kept that one which I use as a final. Once your blades are done you normally can touch them up with just the fine stone. You can also buy stones that will sharpen serrated blades

Nick Niacaris · « **Reply #26 on:** January 30, 2014, 09:53:58 PM »

Update- I did not pull the trigger on that set. I decided to go with a Japanese Gyotu or Santoku knife with Damascus Steel After doing allot of research on various forums and reading articles and reviews. The front runner at this time is right here.

http://www.williams-sonoma.com/products/shun-premier-santoku-paring-knife-set/

Jim Glatthaar · « **Reply #27 on:** February 01, 2014, 11:42:01 PM »

Nick, a friend has Shun knives and absolutely loves them. He cares for them with a sharpening stone and will never need other knives.

My only concern would be the length of the Santoku. I prefer a longer knife, which is why my wife got me the 8.2" & 10.4" Gyutou. But if you like a shorter knife you won't go wrong with the Shun.

Larry Pesek · « **Reply #28 on:** February 02, 2014, 06:29:28 AM »

[size=12]I let the wife have the CUTCO set... I use my old set of Chicago Cutlery and the 10" Chef knife is my most used.
German steel and misc. stones when needed for sharpening.

~Larry~[/size]

Nick Niacaris · « **Reply #29 on:** February 02, 2014, 10:28:16 AM »

Quote

Nick, a friend has Shun knives and absolutely loves them. He cares for them with a sharpening stone and will never need other knives.

My only concern would be the length of the Santoku. I prefer a longer knife, which is why my wife got me the 8.2" & 10.4" Gyutou. But if you like a shorter knife you won't go wrong with the Shun.

Most likely I will eventually get a Gyuto with a hammered Damascus steel & finish. I just love the way they look and the texture helps food to not stick on the sides.

I will also get a good set of wet stones in the 1000/8000 combination.

Jim Glatthaar · « **Reply #30 on:** February 04, 2014, 12:14:06 AM »

Like Gary, I never learned to use a sharpening stone, so I have sharpeners for my Asian knives and my Western style knives.

Bob Henrick · « **Reply #31 on:** February 04, 2014, 06:28:47 AM »

Quote

I bought the Deluxe Diamond set with 4 diamond stones. This is my second set, the first one was a regular set, and I wore out the stones, so went with the diamond the second time around. I don't think I will wear those out. The fine stone in my first set was ceramic, so I kept that one which I use as a final. Once your blades are done you normally can touch them up with just the fine stone. You can also buy stones that will sharpen serrated blades

Gary, would you click the link and tell me which system you bought. I see the diamond or diamond /ceramic systems ranging from $50 to $100. I don't mind paying that amount if it keeps an edge with just a few strokes, and keeps my son from using an electric sharpener on MY knives. :'(

http://lansky.com/index.php/kitchen-blade/

Nick Niacaris · « **Reply #32 on:** February 04, 2014, 09:35:37 AM »

This is the one I've been looking at below

http://lansky.com/index.php/products/dlx-5-stone-system/

Gary Salsman · « **Reply #33 on:** February 04, 2014, 09:41:23 AM »

If you can afford it, I'd go with the Deluxe Diamond set. Check around for prices. Here is one for $79
http://www.sharpeningsupplies.com/Lansky-P157C57.aspx?gclid=CJ7c4NbZsrwCFStgMgodgEwARg

Nick Niacaris · « **Reply #34 on:** February 04, 2014, 10:27:02 PM »

Quote

If you can afford it, I'd go with the Deluxe Diamond set. Check around for prices. Here is one for $79
http://www.sharpeningsupplies.com/Lansky-P157C57.aspx?gclid=CJ7c4NbZsrwCFStgMgodgEwARg

Thanks. That is next on my list. I just picked up my Shun Premier Santoku knife today that came with a 4in limited edition paring knife.

Nick Niacaris · « **Reply #35 on:** February 07, 2014, 11:09:26 AM »

I also added a smaller Wuhstof Classic 3in paring knife and a J.A. Henckles 5 in serrated Professional S knife to the collection

Ken Licwinko · « **Reply #36 on:** February 09, 2014, 01:26:29 PM »

I get very good results from my Wusthof Silverpoint Cook's knife. I think it is from a department store set. Holds an edge very well.

Nick Niacaris · « **Reply #37 on:** February 12, 2014, 10:07:22 AM »

Anyone out there use a clever ? I have an old stainless Chinese cleaver that I bought in the 70's when I picked up my wok. I just resharpened it and is very sharp. I can make really thin slices on a tomato with it now. I might look into getting a carbon steel one now like a dexter. One a little smaller and lighter than my ss cleaver.

Nick Niacaris · « **Reply #38 on:** February 16, 2014, 07:15:26 PM »

I've now added a Nikiri and Usuba knife to my arsenal. ;D

Its almost as fun as collecting CI ...............

Karen Kale · « **Reply #39 on:** February 16, 2014, 07:58:18 PM »

Nick, you're starting to resurrect my knife obsession that quieted down when my CI obsession began!

How do you like the Shun Premier santoku? I'm shopping for a santoku, and I've been going back and forth between the Shun (Classic) and the Wusthof Ikon.

Regarding your cleaver question ... I have no experience with cleavers, but it reminded me of a story. I was in a locally owned cooking store a few weeks ago, and was talking with a worker who had worked a number of years in a large Chinese restaurant. He told me that they did not have ONE knife in the kitchen, everything was done with cleavers. He told me he could filet a chicken breast into something like 40 pieces in under a minute with a cleaver. I guess they're pretty useful when you know what you're doing!

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Author Topic: What is your favorite chefs knife ? (Read 7582 times)