05-31-2017, 01:32 PM
#21
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(05-29-2017, 03:54 PM)Shannon Wrote: We have a decent-sized set of Victorinox/Forschner Fibrox knives. They're inexpensive, have grippy handles, and hold an edge very well.  We bought a set for most of our relatives, so we don't have to use bad knives when we visit.

Brian, that's what I have too. They don't break the bank, have great steel, and excellent handles that aren't slippery even when wet. I sharpen them to the 15° angle and they are excellent. Of course I have other knives but the Forschner Fibrox is what my hand reaches for 99% of the time. For slicing I use a Mundial 14" granton edge slicer, again, sharpened to the 15° angle. I have no idea if the handle is slippery when wet because I never have wet hands when I'm slicing a roast or a brisket. I was given a Gerber carving set and that's superb also, but I mostly don't remember to use it. I even forgot to convert it over to 15° but I should.

I find a good sharpener is the key to knives, assuming good steel and handle. In the past I used a carbide sharpener, but they remove a great deal of metal to get the job done and that wears out the knife prematurely. Today I use a Chef's Choice Trizor XV. The wife needed something to give me for Christmas last year that she could afford and I mentioned that. I highly recommend it, but it only does the 15° angle. I highly recommend that angle also, but if the steel is junk no angle will turn it into a good knife. Some knives can take hours to convert to 15°; most don't take that long however. Depending on the knife a large amount of steel might need to be removed but don't despair. After converting to 15° that never needs to be done again. FWIW, the Victorinox when new had a 15° angle.

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 05-31-2017, 03:39 PM
#22
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(05-31-2017, 09:18 AM)TheLegalRazor Wrote:
(05-31-2017, 05:46 AM)carlospppena Wrote: I am still a happy go lucky Cutco guy... :-)


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Nothing wrong with CUTCO.  I have a nice assortment of top tier knives and my CUTCO ones get regular use.  One of the knives that gets the most use in my kitchen is the 4 7/8" Trimmer model with the Double-D edge blade.  It's quite the versatile workhorse.


I agree 100%


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 05-31-2017, 05:05 PM
#23
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(05-31-2017, 01:32 PM)ShadowsDad Wrote:
(05-29-2017, 03:54 PM)Shannon Wrote: We have a decent-sized set of Victorinox/Forschner Fibrox knives. They're inexpensive, have grippy handles, and hold an edge very well.  We bought a set for most of our relatives, so we don't have to use bad knives when we visit.

Brian, that's what I have too. They don't break the bank, have great steel, and excellent handles that aren't slippery even when wet. I sharpen them to the 15° angle and they are excellent. Of course I have other knives but the Forschner Fibrox is what my hand reaches for 99% of the time. For slicing I use a Mundial 14" granton edge slicer, again, sharpened to the 15° angle. I have no idea if the handle is slippery when wet because I never have wet hands when I'm slicing a roast or a brisket. I was given a Gerber carving set and that's superb also, but I mostly don't remember to use it. I even forgot to convert it over to 15° but I should.

I find a good sharpener is the key to knives, assuming good steel and handle. In the past I used a carbide sharpener, but they remove a great deal of metal to get the job done and that wears out the knife prematurely. Today I use a Chef's Choice Trizor XV. The wife needed something to give me for Christmas last year that she could afford and I mentioned that. I highly recommend it, but it only does the 15° angle. I highly recommend that angle also, but if the steel is junk no angle will turn it into a good knife. Some knives can take hours to convert to 15°; most don't take that long however. Depending on the knife a large amount of steel might need to be removed but don't despair. After converting to 15° that never needs to be done again. FWIW, the Victorinox when new had a 15° angle.

We've got a Chef's Choice sharpener, but we rarely have to use it, even using the chef's and paring knives daily. Most of the time, a few swipes on a steel will do the trick.

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 06-01-2017, 04:52 AM
#24
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A lesser known brand is Lamson Sharp out of Massachusetts.  They are German steel and of great quality.  I have the rosewood handles and absolutely love them.  A little lighter and better balanced than Henkels.  They are also one of the cheaper options.  Also MUCH better than Cutco.  I am trying to dump my Cutco block if anyone is interested...

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 06-01-2017, 05:11 AM
#25
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(05-27-2017, 01:15 PM)CHSeifert Wrote: What I would like to add to my collection is 3-4 of the top quality steel Japanese type kitchen knives, a Santoku, a Gyuto and a Nakiri plus a utility knife.


I can recommend Watanabe knives.
http://watanabeblade.com/english/pro/index.htm

I have a few of them: the Santoku, the Gyuto, a Nakiri, a Sabaki, a Negikiri and the petty knife.

[Image: kurouchis.jpg]

Watanabe offers quite a few nice options:


Quote:Custom blade modifications:

Togidashi finished blades adds about 30% Available on single beveled blades only.
Mirror polished blades adds about 50%
Honyaki adds about 110%
Kintarou ame steel adds about 120%
Left handed adds about 40%


The Ho wood sheath (Saya) adds about $70.00 - $140.00

You may want to think about the length for the knives; I choose my Santoku short and the Gyuto long for more versatility.
Also, you will have the choice of quality in steel (I bought the petite knives in damascus, the others are in Hitachi Blue #2 and White #2).

I know that mr Watanabe also has a choice in western style handles.

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 06-01-2017, 11:36 PM
#26
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I just added 4 of the Miyabi 6000 MCT knives to my collection. Rockwell 63, SG2 steel, nice heft and a handle that fits my hands. Only issue is the wooden handle. But the Miyabi chief of sales told me not to worry, as long as I never leave the knife in the sink, which you should not do anyway......

Chefs knife 20cm & 16cm
Santoku 18 cm
Rocking santoku 18 cm

[Image: 2fad85580c0b702080a0473f806cdd2d.jpg]

[Image: 6a67977e8e14bc3535bdc6e95a04f96a.jpg]

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 06-02-2017, 07:32 AM
#27
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(06-01-2017, 11:36 PM)CHSeifert Wrote: I just added 4 of the Miyabi 6000 MCT knives to my collection. Rockwell 63, SG2 steel, nice heft and a handle that fits my hands. Only issue is the wooden handle. But the Miyabi chief of sales told me not to worry, as long as I never leave the knife in the sink, which you should not do anyway......

Chefs knife 20cm & 16cm
Santoku 18 cm
Rocking santoku 18 cm

[Image: 2fad85580c0b702080a0473f806cdd2d.jpg]

[Image: 6a67977e8e14bc3535bdc6e95a04f96a.jpg]


Mindblowing!


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 06-02-2017, 03:52 PM
#28
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(06-02-2017, 07:32 AM)carlospppena Wrote:
(06-01-2017, 11:36 PM)CHSeifert Wrote: I just added 4 of the Miyabi 6000 MCT knives to my collection. Rockwell 63, SG2 steel, nice heft and a handle that fits my hands. Only issue is the wooden handle. But the Miyabi chief of sales told me not to worry, as long as I never leave the knife in the sink, which you should not do anyway......

Chefs knife 20cm & 16cm
Santoku 18 cm
Rocking santoku 18 cm

[Image: 2fad85580c0b702080a0473f806cdd2d.jpg]

[Image: 6a67977e8e14bc3535bdc6e95a04f96a.jpg]


Mindblowing!


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Thanks/Gracias, my friend !

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 06-02-2017, 08:23 PM
#29
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(05-26-2017, 07:11 PM)CHSeifert Wrote: So what knives do you own ?

Do you plan on adding further knives to your collection?

I'm looking to get 3-4 knivs from a brand that sells SG2 high quality knives, but don't like wooden handles in my kitchen knives and don't like most of the Mikata handles I've seen.

Looking into getting some Kai, Misono or Mac knives.

I came close to buying 3 Miyabi 5000MCD 67 knives, but the wooden handle made me unsure.
My GF often places my expensive knives in the kitchen sink, even though I tell her NOT TO.

Let me hear what your favourite knives are !?

Wusthof Ikon

No. I wanted one and done and so far they've exceeded expectations. Had a Messermeister 8" in college. Handle broke. Lost a 10" Wusthof Trident. So far, haven't lost these, so until they break or I lose them, they're going to be with me for life. No complaints about them at all.

I don't like that wood can soak up bacteria. Knowing what I know now, I look on wood as a potential bacteria pit.

Get the one that fits your hand the best. That's my best advice.

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