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To my kitchen enthuesist..
i need a new knife for work. i am having a hard time deciding between german and japanese knives. what do you like? i like the germans because of their built and i like the somewhat curved blades. the latter because they are strong and will last a long time. the only thing i dont like is the flatness. pictures along with suggestions will help  http://korin.com/Misono-Molybdenum-Yo-D … ory=280076 so far i got my eyes set on this bad boy. Sep 13 13 11:03 pm Link Chef's knife? Check Global in a store on Bowery. Great bang for the $ Sep 14 13 01:53 am Link You might also check out MAC http://www.macknife.com/kitchen/index.php Very nice. I've used them for years. You didn't mention what type of food you like to cook. The German blades are hefty. The problem is that they are not up to the task if you like to cut things paper thin because the blades are too thick (Try making paper-thin carrot slices with the typical German knife. It just ain't gonna happen. MAC's are more like razor-blades with a handle. Very thin blades that will easily slice a carrot so thin that you can almost see through it (Kind of important if you like making Japanese garnishes such as carrot butterflies, zucchini palm tress and such). MACs are particularly well suited for making things like Pho. FWIW Sep 14 13 05:22 am Link Wicked Photos wrote: The german knives don't come with a lifetime warranty? Sep 14 13 05:34 am Link Japanese knives, with their straight edge, are designed for people who chop, using an up & down motion. German (Western) knives, with the curved cutting edge, are designed for people who chop, using a rocking motion. That should be a significant deciding factor for you -- when you are mincing stuff, do you rock the blade or move it up & down off the cutting board? Sep 14 13 11:23 am Link Looknsee Photography wrote: Rock the blade. But that's mince. If I am slicing, I do up and down. But scallions, I gotta rock it. I did see a Japanese knife that was slightly Curved and a good size. Sep 14 13 05:10 pm Link aimez-moi wrote: Don't know. Never had one. Sep 14 13 05:10 pm Link tenrocK photo wrote: Cool.. Thanks. I will look it up Sep 14 13 05:11 pm Link Recently, just out of curiosity, I bought a ceramic knife form Harbor Freight for 10 bucks. That sucker is sharper than anything I have ever used. Sep 14 13 05:26 pm Link the only porsche ive ever cared about is the knife that seems to be good for cutting EVERYTHING that we have. im not sure why we only have one of them, its fantastic Sep 14 13 06:08 pm Link Lohkee wrote: OMG I WANT THIS! Sep 14 13 06:20 pm Link Connor Photography wrote: Yea I am used to metal peelers but the ceramic one at work was sharp! It cut my nail too :-( Sep 14 13 06:25 pm Link I love my Shun blades, but they seem to dull pretty fast, and they are ground at a weird angle so its hard to resharpen them. They are beautiful, and look great on my magnetic knife-strip on my counter. I recently purchased some 'cheap' utility knives for everyday use - Mercer Genesis. They are made in Taiwan from German steel, and are really sharp - as sharp as the Shuns were new. The blades are more flexible, and the handles are a ruberized plastic. Not wall hangers, but very good value. Sep 15 13 07:14 am Link Wicked Photos wrote: Damn you. I can see myself buying a new knife in the near future.. Sep 15 13 07:26 am Link Robb Mann wrote: Did you use.it a lot for it to get full or it just doesn't hold edge? I saw a few shun knives online and it was just right. Mercer is decent. They are sturdy for price. Sep 15 13 11:03 am Link |
