Quote from: Triple J on November 05, 2010, 03:53:46 PM
Dude...professional sharpening costs like $1/inch. Cheap. Use the sweet knives! 

I have a set of Henckels (from Costco, so low-mid grade) as well. The Shun's are so much nicer to use. The only downside is they are so sharp it seems like they suck your fingers into them. That's not really a downside, but rather user error.

The bright side is that you see the piece of your finger on the cutting board before you actually feel it.  Gives you a second to find something to bite before the pain finally sets in.  Handy!

Also, it might be a good idea to take a class or get a book if you don't know how to use those fancy knives.  I like this one:

http://www.knife-skills-book.com/

It's amazing how many kitchen gadgets you can replace with a paring and chef's knife.  Sprinkle in the occasional hammer and you're all set. 

Quote from: JBubble on November 04, 2010, 12:50:27 PM
Mother and I have a small set of these Shun's:



I'm not really allowed to use them since I always manage to injure myself but he really likes them.

We also got a set of Hinckels as a gift and I love them.

I have a couple of these and love them - highly recommended 

http://sellout.woot.com/?ts=1289338721&sig=fad261df46ecbd6b

Woots got the Shuns!

Quote from: rgramjet on November 09, 2010, 07:30:54 PM
http://sellout.woot.com/?ts=1289338721&sig=fad261df46ecbd6b

Woots got the Shuns!

That's a helluva deal.  I'd prefer a bigger chef's knife, but that is a bargain.

Have I ever gone down the goddamn rabbit hole on this future hobby over the last few days.  I have spent hours over at knifeforums.com, just cramming my head with trivia.  But I think I have it figured out.  Either a Hiromoto AS, Tojiro DP, or JCK Kagayaki CarboNext.
Hiromoto has a Aogami Super Steel (high carbon steel) core, clad with stainless, kind of the best of both worlds.   Kagayaki CarboNext, which is supposed to be the same as a Kikuichi TKC, which is a current favorite among knife nerds, except $100 more expensive.  Tojiro DP is my screw it, I am sick of comparing knives, this one gets good reviews and is less than $100 option. 
I am also no longer interested in Damascus, and will be buying a Forschner to make Thanksgiving day prep easier.  Also just to appease my inner tightwad - they are a whopping $35 with the fancy handle (link here)

For anyone who wants to join in my madness:
http://www.knifeforums.com/forums/showforum.php?fid/26/
http://zknives.com/knives/kitchen/index.shtml
http://www.foodieforums.com/vbulletin/forumdisplay.php?6-Fred-s-Cutlery-Forum

Quote from: il d00d on November 09, 2010, 11:26:12 PM
That's a helluva deal.  I'd prefer a bigger chef's knife, but that is a bargain.

Have I ever gone down the goddamn rabbit hole on this future hobby over the last few days.  I have spent hours over at knifeforums.com, just cramming my head with trivia.  But I think I have it figured out.   
For anyone who wants to join in my madness:

I did the same thing with the home brew thread.  My wife rolled her eyes when I stupidly told her about my plan......

Quote from: rgramjet on November 09, 2010, 07:30:54 PM
http://sellout.woot.com/?ts=1289338721&sig=fad261df46ecbd6b

Woots got the Shuns!

That takes me to some touch screen recipe reader? 

i have a shun knife the elite or middle series i believe, the big thing with me was the feel of teh knife and handle the more expensive ones didn't have a nice handle for me, so it was a matter of not liking the feel of the knife.  it doesn't matter how "expensive" or good quality it is, if it doesn't fit your hand right.

also the ken onion ones are nice but they are literally double the price of the normal shun knives,if you got the money then spend it, but if you don't you are probably not missing out on much, its still a knife to cut the same foods.

that being said i like wustoff also, nice feel to the handle on the new ergonomic ones they have.

good luck, any name brand that you have heard of will be good quality the question is how will it feel balance and comfort for you, that is THE most important thing.

Quote from: Vindingo on November 10, 2010, 06:51:11 AM
That takes me to some touch screen recipe reader? 

Must have sold out......or the 24 hour sale elapsed.....

So, I picked up an 8" Forschner the other day, and it has taken over primary hacking and slicing duties.  I will really put it through its paces this week, but I thought I would give a quick review for the benefit of anyone cooking this week.  Long story short: this may be the best $25 I have ever spent, or may ever spend on a kitchen tool. If you are cooking this week,  I would strongly encourage you plop down the modest amount of money and make your seasonal chopping a happier and more efficient experience.  Even if you have a good knife, pick one up to save yourself some sharpening, or as a backup.


Long story long: It is a super awesome knife. The blade is extremely sharp out of the box. I've cut myself accidentally more with this knife than with any other sharp instrument I have ever used.  It effortlessly cuts through anything, and sometimes it does so en route to some part of your hand - a cleaning sponge, for example. I haven't needed stitches, but something this sharp requires your vigilance and respect.  The handle is strictly business.  Black, grippy plastic that is comfortable to use for a long period of time - what it lacks in any decorative qualities, it makes up for in utility. 

A couple afterthoughts - I bought the 8, but I now I wish I had the 10.  I have transitioned to the pinch grip (first finger and thumb overlapping the handle and "pinching" the blade) on the advice of the knife geeks, and while this gives you more control -as advertised- this shortens the effective length of the knife.  10" should be about right.
I am still going to get a far more expensive knife.  Probably don't need one, but I want one.  I am also glad I held a Shun before I got one as a gift.  The Classics are made for small hands - I'm glad I wasn't put in the position to make it work.  These seem like great knives, but they just don't fit me.

I have the 8" Forschner - it is a great utility chefs knife - does everything that needs to be done with little fuss.  They are also very easy to keep sharp and to sharpen.  I really like the Forschner 5 and 7" straight stiff boning knives also.  They are great for heavier cutting and butchering and are usually a couple bucks cheaper than the chef knives.  Very useful. 

I'm surprised no one mentioned Chicago Cutlery.  Unless their quality has dropped, great knives for the money.  Good steel (easier to sharpen than most, though not as pretty), decent handle, full shank.

If anyone goes through Southwestern Missouri, there is an outlet store in Lebanon that sells Chicago Cutlery (along with Case and Buck) knives.  A lot of seconds and overruns, sometimes at some dirt cheap prices.  Lately Chicago Cutlery looks like they are trying to appear more upscale.  IMHO they have snazzier looking designs but their actual blade quality slid a bit.  (and of course their price went up)

I have picked up a pile of pretty useful kitchen products there at pennies on the dollar - if you pass through that area, its probably worth a stop.

I have a set of Gerber cutlery that I picked up about 20 years ago that handles my holiday chef's chores quite well. Chef's knife, bread knife, carver, and a fork. They're not made anymore, but I see them on Ebay once in a while.

When choosing a knife I think the brand name matters a lot less than making sure it fits your hand and taking the time to keep it sharp.

Santa was good to me - I got a 240mm Kikuichi TKC.  I think I would have gotten the Kagayaki CarboNext, except they were out of stock - these two are pretty much the same knife, the TKC is a little more expensive and has different Kanji.

This knife rules - I loved the Forschner, I love the TKC more.  It was sharper out of the box, and the blade shape is entirely different.  It is also longer which probably accounts for some of that, but despite the added length, it seems to be a lot easier to handle.  It feels more nimble.  I have not cut myself yet (compare this to the first few bloody days with the Forschner) but stay tuned for a thread entitled "advice on prosthetics" if I do

Sac, if you wanted something thin (that is not a tall from edge to edge) this might do ya.  J-knives are typically a different profile and this one is somewhere between a traditional/German/French chef knife and a carver.

In conclusion... spatchcock.