Knife Opinion - Kasumi? - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Knife Opinion - Kasumi?

Reply
 
Thread Tools
Old 01-05-2011, 07:31 PM   #21
Frankfurtvr4
Registered User
Recipes 
 
Jun 2010
gone
Posts: 384
Liked 12 Times on 8 Posts


You tube is blocked. Will watch this later.

 
Reply With Quote
Old 01-05-2011, 07:41 PM   #22
JonK331
 
JonK331's Avatar
Recipes 
 
Nov 2009
Fremont, CA
Posts: 2,099
Liked 32 Times on 32 Posts



 
Reply With Quote
Old 01-05-2011, 07:45 PM   #23
k47k
Recipes 
 
Mar 2010
NY
Posts: 594
Liked 28 Times on 25 Posts


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.

 
Reply With Quote
Old 01-05-2011, 07:48 PM   #24
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
 
the_bird's Avatar
Recipes 
 
May 2006
Adams, MA
Posts: 20,889
Liked 528 Times on 424 Posts


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.
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
Reply With Quote
Old 01-06-2011, 01:35 AM   #25
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,098
Liked 6817 Times on 4029 Posts


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

__________________
- Andrew

 
Reply With Quote
Old 01-07-2011, 05:45 PM   #26
sourmash
Recipes 
 
Nov 2008
Monches, WI
Posts: 53
Liked 1 Times on 1 Posts


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.

 
Reply With Quote
Old 01-07-2011, 06:08 PM   #27
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,060
Liked 3061 Times on 3003 Posts


I love my shuns but I didn't really like the feel of that Alton Angles though.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong

 
Reply With Quote
Old 01-07-2011, 07:52 PM   #28
SpanishCastleAle
 
SpanishCastleAle's Avatar
Recipes 
 
Jan 2009
Central Florida
Posts: 4,345
Liked 36 Times on 36 Posts


Quote:
Originally Posted by passedpawn View Post
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).
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

 
Reply With Quote
Old 01-07-2011, 09:09 PM   #29
azscoob
Brewpub coming soon!
HBT_SUPPORTER.png
 
azscoob's Avatar
Recipes 
 
Jun 2009
Lake in the Hills, IL
Posts: 7,452
Liked 274 Times on 210 Posts


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!
__________________
Shirts n Steins: Grain Reaper Brewing


I seem to have misplaced my trousers... ~Grainreaper

 
Reply With Quote
Old 01-27-2011, 12:18 AM   #30
Nateo
 
Nateo's Avatar
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


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.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Reply
Thread Tools



Forum Jump