Author Topic: Cutlery  (Read 3535 times)

hans

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Cutlery
« on: May 19, 2016, 02:45:22 PM »
Anybody have any fancy cutlery? We've been rocking some OXO pro knives for a while and I've recently started to have some interest in something a bit nicer. I'm sort of looking at a Shun Classic or Miyabi Kaizen 6" chef's knife. I prefer the smaller blade for most regular stuff we do. I recently changed my diet and we're cooking a lot more at home now and I thought maybe it'd be nice to have something new. I don't really "need" one so it's more of just a want kind of thing. I was just curious if any of you guys are into that sort of thing. I know a lot of people think Shun's are overrated but I like the looks of them better than say Henckels or Wusthof knives. We have a Sur la table nearby that I was thinking of stopping in at this weekend to try them out and see how they feel to use.
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KnuckleBuckett

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Re: Cutlery
« Reply #1 on: May 19, 2016, 10:03:17 PM »
Henkels and Wustoff are solid and as good as you get for a long life, likely to be abused blade.  The Shuns are beautiful but delicate and not stainless.  Watch that edge they can edge fail with mild abuse.

I know that this sounds messed, but Victorinox kitchen knives are actually great at their jobs, reasonably easy to put an edge on, flexible enough for serious work, and hold their edge very well.  Basic maintenance is a steel.  For years they have consistently scored well on Cooks Illustrated.  Both I and a neighbor have tested a few of these thoroughly for about six months.  Amazing despite the low price and seemingly flimsy initial feel.

For great looks Ken Onion and Bob Kramer?
http://kramerknives.com/

hans

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Re: Cutlery
« Reply #2 on: May 19, 2016, 11:58:12 PM »
Ya, I've seen the Kramer stuff. Beautiful, but probably beyond my unnecessary desire at the moment. I also saw a thing on these knives too: http://cutbrooklyn.com/. I could see if I really start getting into it perhaps later getting something like that but I'll start a bit lower for the moment. I can spare $100-$150 to try something out.

I like the Victorinox stuff and considered getting the in-laws a set but I really don't like their handles. I know the blades are really well regarded for the money. I don't like thick bolsters/finger guard with how I pinch grip most of the time, which makes me think I'll like the Japanense styles a bit more.

The OXO knives have been really good and with occasional steeling I think are a good set of general purpose knives and quite good for the money.

We had to bring a couple knives over the other weekend when we made some Sushi with the in-laws since they only have utility kind of knives and they're dull, very dull. My wife was concerned about slicing herself with them they were so bad. My mother-in-law has a beautiful glass cutting board she loves to use which I'm pretty sure is why they're blades are shot. We tried to tell them they shouldn't cut on it, but you know "old" people....

I don't plan on getting a whole set quite yet, just starting out with one and then maybe a pairing knife or Santoku later (I do really like Santokus). We'll see how well I take care of it but I try and take pretty good care of the ones we have. They have a super deal on the 8" Miyabi Kaizen II right now though.
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KnuckleBuckett

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Re: Cutlery
« Reply #3 on: May 20, 2016, 06:10:40 AM »
Nice looking blade shop!!

I am not always a fan of a set.  When you get into better blades and actually know what you are doing separate purchases can be advantageous.

hans

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Re: Cutlery
« Reply #4 on: May 21, 2016, 08:52:10 PM »
Picked up a Shun Classic. Tried out a few of them at the store and I really like how this one feels. Tried a couple Miyabi's and while they cut beautifully and were great knives, the Kaizen II handles were fairly beefy feeling and the Evolution series didn't feel as nice to hold and I didn't prefer the bolster. I have smaller hands despite being a fairly tall guy so the thinner handle of the Shun felt better. Miyabi really does make some pretty nice knives though. They didn't have any of the older Kaizen series otherwise I would have tried those too but the Shun just felt very nice, light and comfortable. Now we'll just see how I like the 6" blade vs an 8".

My wife really liked the looks of the birchwood Miyabi though.
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KnuckleBuckett

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Re: Cutlery
« Reply #5 on: May 21, 2016, 11:51:31 PM »
Nice.  I may try one of those some day.  Sweet handles.

hans

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Re: Cutlery
« Reply #6 on: May 22, 2016, 12:09:48 AM »
I also grabbed a teak cutting board (edge grain) with the intention of swapping out my older bamboo ones since I've been reading that bamboo is too hard on blades. But after reading more quite a few people say teak is too hard too and end grain boards are the best for blades. Walnut and maple end grains seem to be better. So perhaps this board might go to the in-laws and I might look into getting something else. What do you guys use? Do you notice it really dulling out your knives?
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KnuckleBuckett

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Re: Cutlery
« Reply #7 on: May 22, 2016, 09:19:24 AM »
Plastic.  Find Jelli boards. They are the best that we have found  For cleaning, wash as usual then put them in the microwave for 30 seconds.

http://www.amazon.com/Dexas-11-Inch-2-Inch-Jelli-Board/dp/B000V75BHO

Yeah.  Bamboo, glass, marble, etc. do look a lot better.  However if you value the blades of your knives, ease of use, and long term sanitation consider using plastic.