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Old 03-25-2018, 05:56 PM   #1
Strychnine
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Default Chef's knife

Say i want to spend $150 or so on a chef's knife. What would you recommend?
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Old 03-25-2018, 06:02 PM   #2
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You might reach out to Yale, he just bought some white power knife for like 20 bucks.
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Old 03-26-2018, 08:10 AM   #3
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I'm venturing in to Japanese steel. I've got a Shun Premier and a Miyabi Kaizen II. Of the two, I prefer the Shun.

There is another brand that seems to be making waves. Let me see if I can remember the name. I'll get back to you.
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Old 03-26-2018, 08:41 AM   #4
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Another vote for Shun. I've had this set for 2 years now and have 0 complaints.

https://www.amazon.com/Shun-TDMS0300...s=shun+premier

If you're ever in San Antonio and want to fondle some serious knives don't miss Rodriguez Butcher Supply
https://homebutcher.com/
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Old 03-26-2018, 09:45 AM   #5
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Go to Sur La Table or something and see touch and feel. The way a knife feels in your hand is as important as how it's made. Get what feels balanced and comfortable. There are some things to take in to account when buying a knife. Like material, forged/stamped, full tang, etc.

Now that I'm on a PC I'll elaborate on the Shun vs Miyabi. I saw several people saying the Miyabi was a superior build quality. I happened to catch the chef's knife on sale for like $50, so I bit. I don't dislike it. The blade is lighter, and thinner. Which can be good for certain tasks. But I don't want my large Chef's knife to flex like this one does. I want that kind of flex out of a boning or paring knife, but not a large Chef's knife.

The Shun is not without it's own problems. The Premier can be prone to chipping at the edge, and I've even seen some flaking before. It's a mass production take on a hand hammered blade, and as such, these flaws run the chipping and flaking risk. I like the heavier blade of the Shun. It feels more sturdy in your hand. My view here could be tainted. I'm coming from German steel, which are all significantly thicker and heavier blades. The Miyabi has the light blade, and it's more difficult to let the blade of the weight do the work. You have to use some pressure. Nothing outrageous, I'm just not used to it. The Shun is considerably lighter than the German steel as well, but you can still let the weight do the work. The Shun also feels sharper. I need to do a tomato test, but both need to be sharpened before hand.



This is the company I've seen several comment on. I don't know anything about them, but I know a lot of people in the BGE group like them very much.
https://rhinelandcutlery.com/8-chef-knife/


I've considered a few carbon steel knives as well. I just don't have time for another hobby.
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Old 03-26-2018, 12:41 PM   #6
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My main use kitchen knives are a nice set of Henckel's but for filleting ribeyes, pork, fish and cow tongues, I use an Alaska Knives Steelhead fillet knife, its all stainless steel and has just enough flex to get all the meat and leave the bone and fat...
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Old 03-26-2018, 12:59 PM   #7
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christian has one of these, it's nice.

http://www.wusthof.com/products/classic-ikon#/1
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Old 03-26-2018, 01:14 PM   #8
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I have several Tojiro knives and no complaints.
https://www.chefknivestogo.com/tojiro-dp-f-8081.html
http://www.cutleryandmore.com/tojiro...SABEgJxiPD_BwE
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Old 03-26-2018, 05:12 PM   #9
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Whatever salt bae uses
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Old 04-04-2018, 09:22 AM   #10
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Of the two, I prefer the Shun.
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Another vote for Shun

So I went with a 7" Shun Santoku knife, and also a good honing steel. Sweet Jesus, this thing's sharp.

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Old 04-04-2018, 09:50 AM   #11
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Very nice, what'd it run you?
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Old 04-04-2018, 10:20 AM   #12
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Quote:
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So I went with a 7" Shun Santoku knife, and also a good honing steel. Sweet Jesus, this thing's sharp.
You develop a new respect for your kitchen knives after getting a nice sharp one lol. I let a buddy use mine to cut an avocado and it went through the pit and got his hand.

Last edited by GrayStangGT; 04-04-2018 at 10:39 AM.
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Old 04-04-2018, 10:26 AM   #13
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very nice, what'd it run you?
$100
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Old 04-04-2018, 10:27 AM   #14
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Quote:
Originally Posted by GrayStangGT View Post
You develop a new respect for your kitchen knives after getting a nice sharp one lol. I let a buddy use mine to cut an avocado and it with through the pit and got his hand.
Seriously, I actually thought yesterday, "I'm going to have to unlearn some bad habits - this thing's too sharp for me to be a retard."

The complete lack of effort it took to dice tomatoes really blew my mind. Gravity did the work, I just guided it.
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Old 04-04-2018, 11:32 AM   #15
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Global, shun, wusthof
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Old 04-04-2018, 11:51 AM   #16
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for the 10-15 dollar cost of these bad boys, you can't go wrong. And when you're done with it, you just throw it away and buy another!

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Old 04-04-2018, 12:03 PM   #17
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Those are a good value, but there is something difficult to quantify about using a nice knife, especially a Japanese style one. Kind of like wine I suppose, cheap wine will get you drunk, but its more enjoyable with a nice one.
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Old 04-04-2018, 02:35 PM   #18
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Now that you got it, you definitely need to unlearn bad habits. And you need to learn the push/pull. Japanese blades are not meant to chop and it's a good way to fuck up an edge.
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Old 04-04-2018, 03:44 PM   #19
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I would also get a quality cutting board if you don't have one.
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Old 04-04-2018, 10:59 PM   #20
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bcoop will trade you his meat drying miracle steak ager for Wal Mart knives. SVO and ruffdaddy make better knives than any including J.A. Henkels.
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