Kitchen Knives

[am55]

 

[Gus]

Regardless of what brand you get, man, there is nothing like having someone who really knows how to sharpen your knives. I get mine sharpened about every two months and my yard shears and clippers once each season.

 

[ld111134]

Regardless of what brand you get, man, there is nothing like having someone who really knows how to sharpen your knives. I get mine sharpened about every two months and my yard shears and clippers once each season.

I have a set of Misen cutlery. While they offer free sharpening, it’s not worth the hassle of packing them up and waiting for them to come back when I have a guy nearby who’ll professionally sharpen my set for $20.

 

[chobochobo]

I have some vintage Arne Jacobsen knives, bought for nostalgia. They have become as blunt as butter knives. They have these tiny teeth along the edge, can these be resurrected/ sharpened somehow please?

 

[otc]

Thinking about ditching the knockoff EdgePro and just throwing $200 at the work sharp ken onion with the blade grinder attachment (sold together as the "Elite"): https://www.worksharptools.com/shop/benchtop/powered/elite-knife-sharpener-2/

The EdgePro gives a fantastically precise edge, but the whole thing is not exactly speedy and I've been getting lazy about keeping stuff sharp. I've yet to truly master freehand waterstones, but those also take time and effort too.

I see a lot of good things about this (other than the poo-pooing from the super knife-nerds). The extra $80 blade grinder attachment is key. Basically turns it into a mini belt-sander with a 90-degree table and and an adjustable angle for blades.

Will give a slightly convex grind, but that's totally OK in my book. You can get high quality belts for it all the way up to leather stropping belts.

 

[otc]

On a related note, I still don't get the super knife nerds who say things like "I'd use it on my kitchen knives, but no way is it ever touching my pocket knives".

WTF are you doing with your small blades? I care way more about the edges on kitchen knives and I feel like you derive significantly more benefit from a pristine edge in those scenarios. A camping/work/utility knife just needs to be decently sharp...people tend to put much wider angles on them than a japanese chef's knife because they are going to be used to cut all kinds of things, not just meat and vegetables. If something is good enough for an edge that can be used to thinly slice tomatoes, then it is good enough for your EDC knife that you open cardboard boxes with...

 

[otc]

I just picked up one of these Togiharu 5.8" petty knives they made for Blue Apron after some people at slickdeals figured out how to get them for $31

Wasn't 100% sure what I'd use it for, but there's a big gap in my kitchen knives. If you exclude bread and boning knives, it basically jumps from my larger paring knife at 4" to my 8" german chef's knife and then my 9.4" (240mm) japanese gyuto.

It came yesterday and looks to be a very nice blade for the price. A bit smaller than I expected though. Thought it might handle kind of like a lighter classic 6" chef's knife, but everything is much more delicate and small scale. Handle feels paring-knife sized, blade has very little depth (not enough to bring it flat to a cutting board if my fingers are wrapped around the handle), etc.

So...still not 100% sure how I'm going to use it, but I like it and plan to keep it. Might get more use by my wife.

I think I'll hide it when we have houseguests/sitters. Given the size of my other blades, I envision it being the default choice of anyone who is afraid of knives and they are exactly the people who would proceed to misuse it.

 

[LA Guy]

Regardless of what brand you get, man, there is nothing like having someone who really knows how to sharpen your knives. I get mine sharpened about every two months and my yard shears and clippers once each season.

I can get my kitchen knives to being about to slice a tomato with no pressure at all, just a draw. I find that stones are better for the big knives, but I end up using my Wicked Edge guided system because the set up is just easier and less messy than water stones.

I want to spring for a Murray Carter petty, a 7" knife (I don't need longer), and then a paring knife.

 

[LA Guy]

I have some vintage Arne Jacobsen knives, bought for nostalgia. They have become as blunt as butter knives. They have these tiny teeth along the edge, can these be resurrected/ sharpened somehow please?

View attachment 1793235

1) Yes
2) It's a pain to take a diamond rod to each serration.
3) Bring it tom a pro.

 

[emptym]

@otc, that looks like a very useful blade. My favorite in the kitchen is a similar Henckel's Pro 5.5" prep knife:

In fact, I almost never use anything else anymore and I give them as gifts sometimes. The line, among others, was designed by Matteo Thun. There's a white handled version that's looks nice, and a really expensive, hardwood version.

 

[otc]

@otc, that looks like a very useful blade. My favorite in the kitchen is a similar Henckel's Pro 5.5" prep knife: View attachment 1874536

In fact, I almost never use anything else anymore and I give them as gifts sometimes. The line, among others, was designed by Matteo Thun. There's a white handled version that's looks nice, and a really expensive, hardwood version.

That looks like a similar blade shape but with a slightly larger handle and more finger room...maybe that's what I should have bought! ...but hey, I'm going to give this one a try since $31 for a VG10 knife is pretty slick.

I will say though that at this point my most used knife is my 9.4" gyuto--I'm used to using it for the sort of smaller/lighter tasks that a lot of videos show a Petty being used for...honestly I could almost get by without anything else. I try to keep it sharp, and the tip of the blade is basically as thin as my small paring knife.

 

[Hurlazza4]

Can you have too many?

 

[Huntsman]

Finally made a knife block for my Japanese knives - I have two sets of four and switch them out. I wanted to have a unique block for them, and, if I am honest I was inspired by the idea of making it like a mountain. Very precious I know. It is one chunk of reclaimed beam that was sawed and routed and reglued. Not my best work but I have done too little woodworking for some years now.