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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Knife Opinion - Kasumi?
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Old 01-05-2011, 07:31 PM   #21
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You tube is blocked. Will watch this later.


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Old 01-05-2011, 07:41 PM   #22
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Old 01-05-2011, 07:45 PM   #23
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spend the money on a quality sharpener. apex or wicked edge.

you can spend $500 on a knife, but it will be useless if you cant sharpen it. if you have a quality sharpener, you can sharpen a $10 knife just as well as sharp as a $300 knife (the edge may not stay sharp as long i know).

I have a Wustof Chefs knife, i aslo have a $10 Chicago cutlery chefs knife. when sharpened they both perform the same and are just as sharp. The Wustof definitly holds the edge longer, but it was also over 10times the price.

note: most knifes regardless of how much you pay for them are not the sharpest they can be out of the box.
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Old 01-05-2011, 07:48 PM   #24
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Quote:
Originally Posted by k47k View Post
note: most knifes regardless of how much you pay for them are not the sharpest they can be out of the box.

The sharper they are, the more maintenance they require, so the manufacturers sharpen them to an angle that's suboptimal for cutting. Again, if you find this stuff interesting, you will love our HBT buddy Chad Ward's book.
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Old 01-06-2011, 01:35 AM   #25
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OK, here's the knife I bought tonight. It shaves the hair off my arm, and slices a carrot like butter. I like. Might not be the Ken Onion Shun (which the guy at BB&B recommended), but it is very nice. Not a brand of knife I was considering.

I hold a knife at the back of the blade, and this knife is very balanced there. The handle is a bit weird, but then again I don't hold it by the handle.

Knife has the cool Damascas swirl.

Cephalon Katana 8-Inch Chef's Knife

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Old 01-07-2011, 05:45 PM   #26
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I have about 3 years on my set of Shun Alton's Angles and really like them. Once properly sharpened they are good for close to a year or "normal" use. No regrets after shelling out the a$$ pounding price.
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Old 01-07-2011, 06:08 PM   #27
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I love my shuns but I didn't really like the feel of that Alton Angles though.
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Old 01-07-2011, 07:52 PM   #28
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OK, here's the knife I bought tonight. It shaves the hair off my arm, and slices a carrot like butter. I like. Might not be the Ken Onion Shun (which the guy at BB&B recommended), but it is very nice. Not a brand of knife I was considering.

I hold a knife at the back of the blade, and this knife is very balanced there. The handle is a bit weird, but then again I don't hold it by the handle.

Knife has the cool Damascas swirl.

Cephalon Katana 8-Inch Chef's Knife

I bought that exact knife for my parents for Christmas. I used it to carve the turkey and it worked well but as mentioned above, it wasn't as sharp as I expected (still more sharp than any other knife in the house).
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Old 01-07-2011, 09:09 PM   #29
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Quote:
Originally Posted by k47k View Post
spend the money on a quality sharpener. apex or wicked edge.

you can spend $500 on a knife, but it will be useless if you cant sharpen it. if you have a quality sharpener, you can sharpen a $10 knife just as well as sharp as a $300 knife (the edge may not stay sharp as long i know).

I have a Wustof Chefs knife, i aslo have a $10 Chicago cutlery chefs knife. when sharpened they both perform the same and are just as sharp. The Wustof definitly holds the edge longer, but it was also over 10times the price.

note: most knifes regardless of how much you pay for them are not the sharpest they can be out of the box.
I need to buy one of those Wicked Edge sharpening systems! watched their video and looked over the site, on sale for $200!
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Old 01-27-2011, 12:18 AM   #30
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My wife is a meat cutter now, but she used to work sous at a fancy italian place. I've used her Shuns, and they're really great knives. I wish she had the Alton's angles version, I hit my knuckles on the board when I use the smaller knives in her set. Wusthofs are big and heavy, better for men than women, I'd say.

Lots of companies make good knives, it's all about finding knives you're comfortable handling.

Also, there's a really interesting Good Eats episode that goes over knife sharpening and maintenance. Don't remember which one, but they're all up on youtube.


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