Chef KNIVES!

[Pliablemoose]

I've always wanted a ceramic chef's knife, anyone have one?

 

[silverpig]

Harder steel isn't always best. It depends on individual needs/desires. I generally prefer softer steel. It gets dull quicker, but it also sharpens quicker.

For the OP. I like the looks of that Damascus blade. It's something you should have for the rest of your life, so the money spent will go a long way if you really like the looks of that.

Get a quick Japanese water stone

 

[iGas]

Harder steel isn't always best. It depends on individual needs/desires. I generally prefer softer steel. It gets dull quicker, but it also sharpens quicker.

For the OP. I like the looks of that Damascus blade. It's something you should have for the rest of your life, so the money spent will go a long way if you really like the looks of that.

Agree completely.

I prefer something that hard enough to hold an edged, but soft enough that it can be sharpen quickly.

Most of my knives are VG10 steel Japanese/German/American/Spain and they all exactly the same.

I don't own damascus blade/s but my sister have a complete set. It look great and a joy to use, however the joy wear off after having them for over 3 years (her & her husband now grab what ever knife that is convenience & near by to use).

 

[Christobevii3]

Get that fujiware. I have one of their boning knives and that finish isn't going to be as delicate or a pain to keep up

 

[Howard]

http://www.chefknivestogo.com/cckcleaver2.html

Hardness is generally proportional to wear resistance, so even though a hard edge might be difficult to sharpen, you'll sharpen it less frequently. Not a big deal IMO.

Great starter knives:

http://www.chefknivestogo.com/fo3piset.html

 

[WelshBloke]

Before that I had to buy a set of walmart knives all the time because my dish washer would eventually eat them and melt the handles.

I'm lazy and all I need to do is cut stuff.

Lets face it, that's all they are for.

 

[sjwaste]

I get flamed regularly for this when suggesting it to "serious" cooks, but I've been using a JC Penney Cooks brand forged santoku that I got for $20 for the past 10 years. You can still find them, just make sure you're getting the forged variety - it's easy to tell if its stamped, it'll usually be thinner and the metal will be shiny and not show a grain.

If cared for - washed and dried, no dishwasher, no glass cutting boards - it will last. It's the best value of any kitchen equipment I've ever bought.

 

[slayer202]

Ordered on a monday, arrived on Thursday. Not bad from japan

 

[Hayabusa Rider]

Hardness is generally proportional to wear resistance, so even though a hard edge might be difficult to sharpen, you'll sharpen it less frequently. Not a big deal IMO.

Great starter knives:

http://www.chefknivestogo.com/fo3piset.html

It's become pretty much my "go to" knife. This spring I'm going to resharpen/hone/strop the thing to silly sharp.

Be wary!

 

[Hayabusa Rider]

Ordered on a monday, arrived on Thursday. Not bad from japan

That looks sweet.

Let me give you a piece of unasked for advice. There should be sharpening/care directions. FOLLOW THEM EXACTLY!

Some Japanese knives will state that you should NOT use a sharpening steel. If yours says that DO NOT experiment. The edge will be ruined.

Have fun, and post some slicing pics

 

[CurseTheSky]

Someone here picked up a bunch of random cutlery from people at a flea market. Most if it is standard junk, but one chef's knife is obviously something fairly high quality. It cuts better than anything I've ever used, and it feels VERY sturdy. I can't find any brand markings anywhere on the thing.

 

[silverpig]

That looks sweet.

Let me give you a piece of unasked for advice. There should be sharpening/care directions. FOLLOW THEM EXACTLY!

Some Japanese knives will state that you should NOT use a sharpening steel. If yours says that DO NOT experiment. The edge will be ruined.

Have fun, and post some slicing pics

Ceramic hone + water stone ftw.

The edge probably won't be ruined, but he will have to do a lot of work to re-set the bevel.

 

[slayer202]

I picked up a 1000/4000 2 sided stone from JCK, where I bought the knife. a ceramic hone was also suggested, though I understand there are some free/crafty alternatives, so not sure exactly which way to go. I went away for a few days after getting the knife so I haven't tried it out. just got back and I can't wait. gotta go buy some vegetables