How much does one of those nice knives that they use on cooking shows, restaurants, etc. that just slices through anything? I would love to get one of those and I figure they are expensive
bumping this thread because I recently caught on with the kitchen knife fever where I want to replace my crappy 20 dollar walmart knife and get a really sharp knife. After a bunch of research, I decided not to get a heavy German brand like a Henkels I ordered a 7 inch Shun chef's knife, but I plan on getting a carbon steel for myself this Christmas. Probably a Hiromoto Carbon Steel knife However, I have zero experience in sharpening, and carbon steels are best when the handler knows how to sharpen and maintain the knife Does anyone here know what the most basic setups in terms of stones I should get to learn as a beginner.
Get a fine grit ceramic honing rod and a 1000-2000 grit whetstone. Always remember to soak your stone before using it. Maybe use a matchbook at first so you maintain a consistent angle when you're sharpening. Pretty easy once you get the hang of it.
alright thanks a lot guys, pretty excited for my first knife actually There's a really reputable high end local japanese knife dealer that also offers classes in sharpening, I will probably drop by for a session or too
Get a 500 stone and 1-2K stone and 6-8K stone if want to go nuts. I like splash and go stones because I'm lazy. The cheapest stones you want to get are King stones. Everything after that is really just about speed and feel. My favorite stones are the Gesshin stones are from japaneseknifeimports. Murray Carter uses cheap king stones exclusively.
Don't do that. Chosera, Shapton Pro and other stones are spash stones and will crack or go soft if soaked. Also if you can use a stone, a rod is useless.
IMO a beginner might want to start with a slower stone. The splash and go's that I've used cut very fast. Most people don't sharpen their knives on a stone before every use. A rod is good for day-to-day maintenance.
Fast is good because you have less time and strokes to mess up your bevel. I don't understand why you think a rod does anything a stone can't.
I see, I'm just browsing the websites you listed, but yeah Carter does offer a good price How often do you guys usually sharpen for Carbon Steel knives with regular home kitchen use
Don't get the stones from Carter. Get them from chefknivestogo.com or woodcraft if you want to pick them up locally. Carter just knows his stuff about sharpening. In terms of how often you should sharpen. As often as you feel you need too. Knives dull a little bit every time you use them and carbon knives dull because of corrosion. It just depends how much you like that crazy sharp feel. I know some guys that sharpen every day. I sharpen about once a month because I'm lazy.
I highly recommend the Wusthof Classic 10-Inch Wide Cook's Knife. It is the only knife you will ever need (aside from maybe a paring knife). I don't recommend Japanese sushi knives unless you are a sushi chef and need a super fine blade, because they dull quickly and you have to hone them regularly. And you should not be sharpening your knife more than once per year (if that) and it should be done by a professional. Honing the edge is different than sharpening it and you should def. get a honing steel to keep the edge in line (I only use it maybe like once every 6-8 meals prepped). This is what I was taught in culinary school.
damn, I wish I lived in the states, so much more resources to get stuff from. I the duty + shipping to Canada is like 40-50 dollars, which makes it not worth it for these good websites. It's okay though, I found some places locally that carry king stones and other brands as well. I will either get a 1k stone, or a combination stone to start my learning. Thanks for the help.
Congrats! A good knife will last you a long time. Do remember though, it's not really the knife, it's the guy using it that matters. Practice. Yep, talkin'bout practice.
Don't know where you are in Canada, but I can't say enough good things about these guys: http://knifewear.com/ And I can't say enough good things about this knife: http://shop.knifewear.com/masakage-koishi-as-nakiri-165mm/dp/1425
I am a Chef in NyC and I will say that I have stuck to Japanese knives for quite some time. There are many different brands and quality knives you can get butbit all depends on what you are willing to spend. Most chefs in NyC get their knives at the japanese knife store Korin which has an online store. They are pricy but are just great knives. I use the brand Nenox by Nenohi which is by far the best knife I have ever purchased. If you want to go all out It is the best knife probably out there right now but probably the most expensive.
There are different types of Japanese knives. There is the western style knives that have a different edge to them than that of a regular sushi knife which is sharpened completely flat in the back. I would not recommend a shun knife because they are still a 50 50 blade which means they are sharpened at equal angles on both sides. There are better japanese knives for the same price range as a shun.
I got an aritsugu A-type. The edge last forever but it's b**** to thin out and sharpen. A very toothy edge. It's almost the opposite of a typical carbon knife.
