Kitchen Knives

[sxtasy]

There's probably an old thread somewhere, but I couldn't find it...

I'm looking for one or two, mostly all purpose knives for the kitchen for Christmas. Mostly for cutting vegetables and cooked meat. Trying to keep the price around $200 and hoping to order online. Any recommendations?

[The_Rural_Juror]

Japanese? Western? Carbon steel? Do you put your knives in the dishwasher like a dork? If unsure, buy a Chinese cleaver. It's good for everything.

[dj_rice]

I've had my 5 star Henkel from when I was a student at SAIT PCK program in 2000s. Still using now. 8" Chefs knife and a pairing knife should do you good for most duties. Henkel, Global, Wusthoff are all good brands.

[ExtraSlow]

I can't decide between a santoku and western chefs knife shapes, so I have both. Now that I've been using both for years, I still don't know which I prefer. Either way, keeping a good knife sharp is the most important tip. Have a pro sharpen it once a year, and you touch it up weekly or monthly.

Easiest is to just go to a real knife store, like knifewear in Ingelwood, and they them guide you. the big box stores or online purchases you have a 50/50 chance of buying total junk, even from reputable brands. The "good" brands figured out that market and sell high volume low quality all day. Henkel and Wusthof are good examples, they make great knives, but also lots of not-great.

[The_Rural_Juror]

I have found this site to be relatively fair in pricing. They sell Misono, which are pretty good low maintenance Japanese knives. I own a bunch of Japanese knives, which have replaced all my Western knives for a few years. The higher end Wusthof and Henkels are good but I prefer the balance of the Japanese knives. The Santoku and mini paring knife sized Petty-Santoku are the two that I use the most. Global is very good but can be slippery. Shun is an decent mass produced brand.

Also budget in some money for a ceramic honing rod.

[eglove]

I bought this $35 finetool knife from amazon, it's been pretty good so far for the price

[flipstah]

Japanese? Western? Carbon steel? Do you put your knives in the dishwasher like a dork? If unsure, buy a Chinese cleaver. It's good for everything.

Agreed to all this. Knifewear if you want something locally. Santoku (sp?) is a chef knife length and a great starter

Various knives have different grips and that’ll be one of your deciding factors. I prefer the smooth handles while my father prefers the rigid, hexagon shaped handles

[BigDL]

There is a bit more maintenance you have to do with carbon steel knives but I find it much easier to sharpen those myself. I might not be able to sharpen it as well as Knifewear but I can get it close enough. I find stainless steel knives a bit harder to get a good edge on at home.

[The_Rural_Juror]

There is a bit more maintenance you have to do with carbon steel knives but I find it much easier to sharpen those myself. I might not be able to sharpen it as well as Knifewear but I can get it close enough. I find stainless steel knives a bit harder to get a good edge on at home.

That's the way to go. 2 good stones + 1 ceramic honing rod.

[schurchill39]

My wife and I were going to do a couple of good quality knives for eachother for Christmas as we've been living that Kitchenaid knife block life for several years. This thread was great timing.

Say we had no real preference for Western Vs Japanese but wanted as low maintenance as possible outside of quick touch-ups and a professional sharpening once a year. What would be the brand, style or metallurgy we should be looking at?

[The_Rural_Juror]

Knifewear is doing a fall garage sale. My friends have picked up some good knives at a discount there.

[The_Rural_Juror]

My wife and I were going to do a couple of good quality knives for eachother for Christmas as we've been living that Kitchenaid knife block life for several years. This thread was great timing.

Say we had no real preference for Western Vs Japanese but wanted as low maintenance as possible outside of quick touch-ups and a professional sharpening once a year. What would be the brand, style or metallurgy we should be looking at?

For low maintenance, you want to stay away from Carbon steel as it rusts (but can develop a cool patina). The thing is, it's not really that much more maintenance. You simply need to wash/wipe it shortly after using. Carbon steel is harder so it should keep its edge longer. Despite being stronger, don't use any of these expensive knives for bones. VG10 stainless steel is a good starter.

The question between Western Vs Japanese is a personal preference. Japanese knives have a steeper angle, making the sharper but also more brittle. I will take that tradeoff anyday.

You basically need 2 main knives: An all-purpose and a smaller all purpose. With Western Knives, you are looking at a Chef's Knife and a Paring Knife. With Japanese, you are looking at a Santoku and a Petty. The Japanese version of the Chef's Knife is called a Gyuto. A 240mm doubles as a long slicer but is too long for day to day use so most people opt for a 210mm. I prefer slightly shorter. The Gyuto/Chef's Knife has more of a curve, which is good for meat slicing; while the Santoku is flatter, which is better for vegetables. I have all of them but reach for the Japanese versions way more.

Beyond the 2 knives, you can pick up a ceramic honing rod (knifewear gives you 50% off when you buy a knife), an el cheapo boning knife, a serrated bread knife, a Nakiri, and a long slicer. Picking up a couple of good sharpening stones is a good idea. I only sharpen my fleet twice a year, so these stones will last for decades. If you take care of your knives, they will last long enough to hand down to your kids.

Other than the above, you are paying for craftsmanship, aesthetics, and balance. Knifewear is great for letting you test out the knives. You can also get a single bevel, which marginally improves the cut, but I wouldn't recommend it for most people.

One of my favourites is Fujiwara with the finger notch like this one: https://knifewear.com/products/fujiwara-maboroshi-nakiri-165mm?variant=5581236292
Great edge retention, balance, and super sharp. I think you might still be able to order them directly from Japan.

Edit: Found the site: https://www.teruyasu.net/products/japanese_knife_gyuto_maboroshi.html Free name engraving.

[The_Rural_Juror]

If anyone wants a decent but inexpensive chef's knife, I have a Zwilling Pro 7" that was used maybe 30 times and has been hand sharpened once. I will toss in a Messermeister sleeve so you don't kill yourself on the way out. $40? One of mum's pet peeves is cleaning up dead bodies on the porch.

95555

https://www.zwilling.com/ca/zwilling-pro-7-inch-chefs-knife-38405-181/38405-181-0.html?ref=searchsuggestion

[eglove]

Edit: Found the site: https://www.teruyasu.net/products/japanese_knife_gyuto_maboroshi.html Free name engraving.


Ooh, I think I know what my next purchase may be

[The_Rural_Juror]

This antler grip knife is savage. https://www.teruyasu.net/products/detail_50.html

[Rocket1k78]

Ive always been too cheap to buy a good knife but i ended up getting a Shun sora 8" for about $140 and its been an amazing knife. They offer free sharpening too but ive never sent it in yet. I bought one of those pull style sharpeners and thats working so far but its due for a proper sharpen.

[The_Rural_Juror]

Ive always been too cheap to buy a good knife but i ended up getting a Shun sora 8" for about $140 and its been an amazing knife. They offer free sharpening too but ive never sent it in yet. I bought one of those pull style sharpeners and thats working so far but its due for a proper sharpen.

Better to get knifewear sharpen it than send it in. I think it's around $15. They do a good job and can probably do better than the factory edge. The pull style sharpeners aren't good for the edges and I believe that it dulls your knife faster.

Another thing to consider for the OP is a good chopping board. A soft wood works well. I saw the Hinoki boards at Williams Sonoma on sale a few days ago. Zwilling.ca sometimes have good deals and you can find a basic Boos Board at Wholesale Club and Costco sometimes.

[sabad66]

I know nothing about knives, but i received a Cutco Shantoku Trimming Knife as a gift from my mortgage broker and it's amazing especially since i had only used a Canadian Tire $150 knife block set before. I would recommend the brand just based on that, but I feel like Cutco is probably like the Monster Cables of the knife world so shame away if true lol.

[The_Rural_Juror]

I know nothing about knives, but i received a Cutco Shantoku Trimming Knife as a gift from my mortgage broker and it's amazing especially since i had only used a Canadian Tire $150 knife block set before. I would recommend the brand just based on that, but I feel like Cutco is probably like the Monster Cables of the knife world so shame away if true lol.

Cutco's actually not that bad considering the price.

[hurrdurr]

I'm looking for an all around "Chef's" knife for a gift. Max I am wanting to spend is ~$100CAD

The following come well reviewed but I am open for suggestions

https://www.amazon.ca/dp/B000638D32/?coliid=I1AFB2CSD80JM3&colid=36AWQKZCELYZ5&psc=1&ref_=lv_ov_lig_dp_it

https://www.amazon.ca/dp/B002R1CGV6/?coliid=I2ZGCCUHCL8A3P&colid=36AWQKZCELYZ5&psc=1&ref_=lv_ov_lig_dp_it

[The_Rural_Juror]

I'm looking for an all around "Chef's" knife for a gift. Max I am wanting to spend is ~$100CAD

The following come well reviewed but I am open for suggestions

https://www.amazon.ca/dp/B000638D32/?coliid=I1AFB2CSD80JM3&colid=36AWQKZCELYZ5&psc=1&ref_=lv_ov_lig_dp_it

https://www.amazon.ca/dp/B002R1CGV6/?coliid=I2ZGCCUHCL8A3P&colid=36AWQKZCELYZ5&psc=1&ref_=lv_ov_lig_dp_it

Some on zwilling.ca with imperfections. Most people wouldn't notice them and wouldn't care after a few uses. 10% off with mailing list signup. https://www.zwilling.com/ca/zwilling/cutlery/professional-s/

This is the same one that I have above. https://www.zwilling.com/ca/zwilling-pro-7-inch-chefs-knife-38401-181/38401-181-0.html?cgid=our-brands_zwilling_cutlery_pro#start=1 A good sturdy knife for the price but a bit on the heavier side if you are used to Japanese knives.

This Shun is a little bit more but looks nicer. https://www.amazon.ca/Shun-SWT0718-7-Inch-Hollow-Ground-Santoku/dp/B019ISKFFY/ref=sr_1_14?dchild=1&keywords=shun+knife&qid=1606256313&s=kitchen&sr=1-14

or maybe even this one. https://www.williams-sonoma.ca/shun-sora-8-inch-chefs-knife

[dj_rice]

Just get a knife block from Canadian Tire. Dont need no fancy knives. End thread. LOL

For my daily cooking, I use a Cuisinart Japanese set. On sale back then for $69.99 easier than breaking out my suit case school set

[The_Rural_Juror]

Just get a knife block from Canadian Tire. Dont need no fancy knives. End thread. LOL

For my daily cooking, I use a Cuisinart Japanese set. On sale back then for $69.99 easier than breaking out my suit case school set

Are you still cooking professionally?

[dj_rice]

Are you still cooking professionally?

Nope.

[msommers]

Lee Valley actually has great kitchen knives, been using these for years. Knifewear has great stuff, without question. Whatever you do, gotta keep it sharp and often.

https://www.leevalley.com/en-ca/shop/kitchen/knives-and-cutlery/knives/kitchen-knives/100413-starter-set-of-japanese-kitchen-knives?item=60W0510

[The_Rural_Juror]

Lee Valley actually has great kitchen knives, been using these for years. Knifewear has great stuff, without question. Whatever you do, gotta keep it sharp and often.

https://www.leevalley.com/en-ca/shop/kitchen/knives-and-cutlery/knives/kitchen-knives/100413-starter-set-of-japanese-kitchen-knives?item=60W0510


Nope.

You could make a killing teaching people how to make fried rice.

[HHURICANE1]

- - - Updated - - -


Just get a knife block from Canadian Tire. Dont need no fancy knives. End thread. LOL

For my daily cooking, I use a Cuisinart Japanese set. On sale back then for $69.99 easier than breaking out my suit case school set

Yup. Got one of these myself. Seems to hold an edge pretty well. Still want a couple good Japanese knifes though.

[sxtasy]

Just get a knife block from Canadian Tire. Dont need no fancy knives. End thread. LOL

For my daily cooking, I use a Cuisinart Japanese set. On sale back then for $69.99 easier than breaking out my suit case school set
The wife wants some fancy knives for Christmas, so logic thrown out the window here.

[ExtraSlow]

Get the Damascus Japanese type fornlooks
Baller and practical gift.

[The_Rural_Juror]

The wife wants some fancy knives for Christmas, so logic thrown out the window here.

How fancy?

[The_Rural_Juror]

https://www.williams-sonoma.ca/wusthof-crafter-7inch-hollow-edge-santoku-knife

$140 before 20% off using code "EXTRA"

[The_Penguin]

Not very baller, but someone else posted in the "latest purchase thread" so at least 2 Beyonders like these.
The Dalstrong knives seem to be pretty good. https://www.amazon.ca/stores/Dalstrong/page/2E59A00E-68D3-43DA-A011-AF89E2A91DBA?ref_=ast_bln

[Rocket1k78]

Better to get knifewear sharpen it than send it in. I think it's around $15. They do a good job and can probably do better than the factory edge. The pull style sharpeners aren't good for the edges and I believe that it dulls your knife faster.

Shit! looks like im taking it in. So dont use the pull thing at all right?

[dj_rice]

https://forums.beyond.ca/threads/413760-Japanese-Chef-Knife-Kurosaki-Santoku-165mm-NEW?p=4924509#post4924509

Is this a good enough knife to cut orange slices and apples?

[msommers]

Wonder if it's a flip from Knifewear's recent garage sale. Looks cool though

[tirebob]

Not very baller, but someone else posted in the "latest purchase thread" so at least 2 Beyonders like these.
The Dalstrong knives seem to be pretty good. https://www.amazon.ca/stores/Dalstrong/page/2E59A00E-68D3-43DA-A011-AF89E2A91DBA?ref_=ast_bln

That was me actually. I waffled forever trying to find a solid 14 inch slicer for doing big briskets etc and it isn't an easy or cheap find. Online people both love and hate the Dalstrong line so I was hesitant, but in the end I caved and ordered one of the Shogun series and I must say I am not disappointed at all for the money! I have never had any brand new knife or edge tool I haven't taken to the water stones upon purchase to put a final edge on I would be happy with before using the first time, but that Dalstrong is full blown shaving sharp right out of the box which is nice. 62+ on the Rockwell hardness scale it should hold an edge well and not be a nightmare to resharpen (with quality kit), G10 handle material is nice and durable. Overall a heck of a knife for the price. Long term will tell...

https://dalstrong.ca/products/shogun-series-extra-long-14-slicing-carving-knife

[msommers]

What's the disadvantage to serrated vs. those ones?

[theedge111]

https://forums.beyond.ca/threads/413760-Japanese-Chef-Knife-Kurosaki-Santoku-165mm-NEW?p=4924509#post4924509

Is this a good enough knife to cut orange slices and apples?

No I bought it from out east I’ve got a lot more then $275 into it but need to pay for a garage sale purchase haha

[The_Rural_Juror]

Shit! looks like im taking it in. So dont use the pull thing at all right?

Save the pull thingy for a cheap knife. The whetstones aren't too expensive, considering how long they last, and sharpening takes only a few minutes a knife. Knifewear and Lee Valley carries them.
Knifewear is $15 for the large japanese knives and you have to leave it with them for a few days. They sharpen with several stones/belts and polish. The Farmer's Market location sharpens too.

- - - Updated - - -


What's the disadvantage to serrated vs. those ones?

They're for different purposes. I use serrated for bread. Some people find it easier to use on tomatoes.
The big downside to serrated is that you can't really sharpen them well and you don't get a smooth cut. That's why meat slicers are so long. Ideally you cut the meat in one motion.

[ExtraSlow]

Cal-don sharpening does a nice job too.

[hurrdurr]

https://www.williams-sonoma.ca/wusthof-crafter-7inch-hollow-edge-santoku-knife

$140 before 20% off using code "EXTRA"

https://www.crateandbarrel.ca/wusthof-gourmet-7-hollow-ground-santoku-knife/s320374

$109.99 plus 15% off if you join their mailing list - Big difference between these two?

[The_Rural_Juror]

Going by wusthof.ca and photos, there's not a lot of information. The oak looks way better though.

[ThePenIsMightier]

The wife wants some fancy knives for Christmas, so logic thrown out the window here.

I think someone is selling a very fancy looking knife somewhere in dis here forums

[The_Rural_Juror]

Summa bish. I was just about to buy that. Can't wait to neg rep the buyer.

[The_Rural_Juror]

https://www.costco.ca/global-3-piece-knife-set.product.100693562.html

Global 3 piece for $140.

[RX_EVOLV]

https://www.williams-sonoma.ca/shun-kaji-santoku-knife

This one any good w/ the additional 20%?

[The_Rural_Juror]

The Shun stuff are pretty good machine made knives. If you prefer the D shaped handle, Costco.ca has a couple of similar Shun knives for $150 that's around the same performance. I still have a Shun Classic slicer from a decade ago that I pull out from time to time. You can get knifewear to sharpen it for you to improve the bevel (or try it yourself). Pretty solid low maintenance knife at that price point.

[RX_EVOLV]

Nice appreciate the feedback.

Noticed there is a decent sale on Miyabi, but I think the Shun is better bang for bucks.. thoughts?

[The_Rural_Juror]

Nice appreciate the feedback.

Noticed there is a decent sale on Miyabi, but I think the Shun is better bang for bucks.. thoughts?

They're going to be about the same performance so it comes down to looks. Their factories are probably on the same street. :rofl:
Make sure you pick up a ceramic honing rod. That will help extend the life between sharpening. They tend to last for a lifetime if you don't drop them.

[RX_EVOLV]

https://www.williams-sonoma.ca/shun-kaji-santoku-knife

This one any good w/ the additional 20%?

Pulled the trigger on this one. Looking forward to trying it!

[The_Rural_Juror]

Pulled the trigger on this one. Looking forward to trying it!

Good stuff! I just noticed it's SG-2 steel. That's nice.

[RX_EVOLV]

Crates and Barrel had a nice Shun Premium on sale a couple nights ago which my wife preferred the look of, but the ETA pick up date is after Feb, 2021 :eek:

[dj_rice]

Pulled the trigger on this one. Looking forward to trying it!

I expect she will be making some bomb ass sushi from that knife

[The_Rural_Juror]

7 piece Global set for $349

https://www.costco.ca/global---kabuto-7-piece-knife-%2526-block-set.product.100535711.html

[bjstare]

7 piece Global set for $349

https://www.costco.ca/global---kabuto-7-piece-knife-%2526-block-set.product.100535711.html

Thanks for this. Bought one.

edit: Turns out my parents bought us a few Zwilling Pro knives for Christmas and I'll probably be going with those instead and returning the Costco Global set. If anyone wants the Globals (and doesn't have a Costco membership/doesn't want to wait for shipping), pm me and I'll sell them for what I paid when they come in next week.

[RX_EVOLV]

Well we went to pick up the Kaji from William Sonoma the other night and my wife grabbed it and said "it's your Christmas present now!" so now it's wrapped under the tree and I can't open and use it until the 26th :thumbsdow

will report back if it's any good hah

[89coupe]

I keep seeing these pop up on my Instagram feed.

https://shinjukuknives.com/

[killramos]

I feel like any knives advertised on Facebook or Instagram have a high likelihood of being over marketed crap

[bjstare]

I feel like any knives advertised on Facebook or Instagram have a high likelihood of being over marketed crap

You’re telling me 6 “Damascus” steel knives for $150 might not be high quality? Get outta town.

[killramos]

You’re telling me 6 “Damascus” steel knives for $150 might not be high quality? Get outta town.

What can I say. I have a nose for these things. :rofl:

You want a decent cheap knife set? Costco had a great set with some Japanese writing in them earlier in the year, picked up a set for the lake house. Great for what they are, very sharp.

It’s not always time to be a knife nerd but at least don’t buy things pretending to be something they aren’t.

[The_Rural_Juror]

Instagram needs to fix their algorithm. Don't they understand this guy lives in Aspen?

[ExtraSlow]

Didn't we say that knife sets were always bad value? Or was that just my opinion?

[killramos]

Didn't we say that knife sets were always bad value? Or was that just my opinion?

Are they made of metal and do they cut things? To me that serves the purpose for most.

Is a set the right option for an enthusiast? No.

It’s like the tv thread.

[ExtraSlow]

I thought this was a knife enthusiast forum?

[killramos]

I thought this was a knife enthusiast forum?

I saw the aspenites posting about 150 dollar knife sets and got confused.

[The_Rural_Juror]

I saw the aspenites posting about 150 dollar knife sets and got confused.

That's what I meant. Then I got even more confused because I was sure this was a keychain enthusiast forum.

[tirebob]

Just ordered a new 8 inch Wusthof Classic Ikon with the creme coloured handle. I like the simplicity of the style and quality for dollar I think should be quite good. I will report back once I get to put it through its paces!

97969

[adamc]

I've got a couple of Shuns for delicate work ($$$), a couple of restaurant supply knives for everyday utility ($), a couple of chinatown cleavers ($) and a few pairs of excellent kitchen shears ($$). I've built my completely mismatched set over the years and it serves how I cook perfectly.

[hurrdurr]

How often do you guys hone your knives? I found the Wusthof I bought declined in quality significantly after 2 months of daily use. Wasn't sure if I'm supposed to hone it often or if it already needs to be sharpened.

I have a honing steel but I'm not sure the best technique.

[killramos]

Hone? Every time I use it.

Sharpen, not as often as I should (2-3 months for cheap stainless )

[birdman86]

^^ What he said. I hone at least every couple uses.

The honing rod should have a rectangle shaped guard - the narrower width is I think a 15 degree angle from the rod, the wider one is 30 degrees(?).

Most knives are a 15 degree edge, so place the back end of your blade against the narrow guard, the cutting edge on on the rod, and slide the blade forward and across a few times. Repeat for the other side. Honing is just about straightening out your cutting edge so no need to overthink it, just try to do it evenly.

[tirebob]

All cutting edges will degrade noticeably over that period of time with regular use. Your really are not sharpening an edge with the rod as much as you are toothing the edge. I personally sharpen my knives with stones often. Like at least once a month often and sometimes more if I am doing some heavy use. When you sharpen often it is much less work to keep them sharp. If you let the edge go months then you have to go back further in your grits to work back up. Between sharpenings on my stones I will strop the edge on a compound charged wood backed horse hide strop often to keep the edge keen.

It is way less work to keep a sharp knife sharp than it is to sharpen a dull knife.

[dirtsniffer]

Any suggestions on some stones that wont break the bank?

[killramos]

Any suggestions on some stones that wont break the bank?

https://knifewear.com/products/knifewear-budget-stone-set?variant=31246294581296

Can’t really go wrong for $50 and they are a reputable shop. I worry about what you get from Amazonibaba.

[ExtraSlow]

lobster stone is strangely compelling

[zechs]

This thread reminds me of a meme about reddit:

Before reddit - This water is good

After reddit - THIS WATER HAS A SLIGHT ALKALINE TASTE TO IT AND ITS TEMPERATURE WAS 0.2* TOO WARM GET THIS GARBAGE OUT OF MY FACE

I get the desire for nice knives. My strat was simply buy $15 kitchen aids from wherever, and when they dull, chuck them. Usually last two years being used a couple times a week for proper meal prep. Dishwashers are murder on sharp edges, I always hand wash and don't allow the produce and meat juices to sit on them for long.

Just another aspect of life that has been consumerized. Don't get me wrong, the more expensive knives do have a value... But I just can't be bothered to care when the low end stuff does 90% of the task. Having the right knife vs the best knife is more important to me. That's where the cheap kits fail, like a big mastercraft socket set. They stuff it full of useless shit so you have to buy the ones you need separate.

Never had success with sharpening, and again, kind of pointless when I can just buy one. I guess it's a different type of consumerism, but Beyond is usually all about saving time/effort even if it costs money.

[killramos]

“I get the desire for nice knives - I just have no understanding of nuance to be able to tell the difference”

You sound like an ideal candidate for a cutco subscription.

[ExtraSlow]

even cheap knives benefit from regular sharpening and honing. Frankly, they may benefit more.

[ThePenIsMightier]

I use a Vulkanus sharpener and it works great.

[bjstare]

This thread reminds me of a meme about reddit:

Before reddit - This water is good

After reddit - THIS WATER HAS A SLIGHT ALKALINE TASTE TO IT AND ITS TEMPERATURE WAS 0.2* TOO WARM GET THIS GARBAGE OUT OF MY FACE

I get the desire for nice knives. My strat was simply buy $15 kitchen aids from wherever, and when they dull, chuck them. Usually last two years being used a couple times a week for proper meal prep. Dishwashers are murder on sharp edges, I always hand wash and don't allow the produce and meat juices to sit on them for long.

Just another aspect of life that has been consumerized. Don't get me wrong, the more expensive knives do have a value... But I just can't be bothered to care when the low end stuff does 90% of the task. Having the right knife vs the best knife is more important to me. That's where the cheap kits fail, like a big mastercraft socket set. They stuff it full of useless shit so you have to buy the ones you need separate.

Never had success with sharpening, and again, kind of pointless when I can just buy one. I guess it's a different type of consumerism, but Beyond is usually all about saving time/effort even if it costs money.

$10/yr for 20 years vs. $200 knife that lasts 20 years. Personally, I'd rather pay up front and have the nicer knife.

[Strider]

even cheap knives benefit from regular sharpening and honing. Frankly, they may benefit more.

Even expensive knives benefit from a sharpening straight out of the box.
A regularly used cheap knife without any maintenance would be terrible.

[ExtraSlow]

yeah, every knife should be sharpened regularly, cheap or expensive. I'm pretty lazy with the honing. I should step my game up, have just been using cal-don for my occasional sharpening needs.

[tirebob]

I have all kinds of stones, regular Arkansas oil stones, Japanese water stones, ceramics and diamond plates. I have wasted more money on stones than I care to think about but really I don’t care. Sharpening edge tools is a bit of a hobby and infatuation with me so it is it was money well spent just for the entertainment factor.

That said, I woodwork using traditional hand tools and sharpen more than just kitchen knives. I sharpen chisels, hand planes, pocket knives, kitchen knives, scissors or whatever I want. Jesus, you can shave with my woodworking tools! I value a sharp edge so I don’t mind spending money to do it. I don’t have to buy anything that way for the rest of my life though. I have everything a guy needs to sharper almost any edge tool imaginable.

[dirtsniffer]

97983

First thing that came to mind

[tirebob]

97983

First thing that came to mindThat may or may not be an actual picture of me...

[ExtraSlow]

That is a the opening scene from an Amish porno. Which Bob would be totally suited to starring in.

[tirebob]

That is a the opening scene from an Amish porno. Which Bob would be totally suited to starring in.If only I had a bigger penis.

[dj_rice]

Aint got time for stones, and my knives aren't that expensive so I grabbed this

$99 from Costco

Writing this with 2 less fingers after using it
97985

[tirebob]

Just ordered a new 8 inch Wusthof Classic Ikon with the creme coloured handle. I like the simplicity of the style and quality for dollar I think should be quite good. I will report back once I get to put it through its paces!

97969Just arrived today... The first one went Missing with Canada post so they sent me out a replacement. I will say overall first impressions are good. The knife has great feel and balance in hand. It has good weight but isn't too heavy and came hair popping shaving sharp. The shape of the handle itself sits really comfortably in my hand with my grip style (I am a blade pincher). I am looking forward to putting it through its paces soon!

[dirtsniffer]

Fuck Canada post.

[nagooro]

Aint got time for stones, and my knives aren't that expensive so I grabbed this

$99 from Costco

Writing this with 2 less fingers after using it
97985


I ordered a Global chef knife and 4.5" kitchen knife from Costco for $100 total, was thinking about getting this sharpener..Any idea if it would work fine for those?

Reading online the Globals are sharpened to 10-15 deg, this one can do 15 deg so should be fine? :confused:

[sabad66]

That sharpener is in stock online. Get it if you’re in the market because apparently it’s hard to find. Reviews seem good

[davidI]

Here's my set-up. Need to make a strop for the compound and will eventually build a wooden sharpening station as well.

98458

[phreezee]

I ordered a Global chef knife and 4.5" kitchen knife from Costco for $100 total, was thinking about getting this sharpener..Any idea if it would work fine for those?

Reading online the Globals are sharpened to 10-15 deg, this one can do 15 deg so should be fine? :confused:

Get the Minosharp from Amazon for your Globals. Everyone has time for stone with it.


https://www.youtube.com/watch?v=E4SlhlPVYK4