Kitchen Steel

[ubiquito]

Food release is amazing. It's generally my favorite knife to use. This is one of the original AS 240's. I haven't tried the newer stainless clad versions. The size was a bit unwieldy for me at first but now I love it.

[RDB]

This is a long-term loving relationship for me:

Takamura Gyoto, 210mm, the core is R2 steel. It’s light and thin, so not for everyone, but I can use it tip to tail for just about every knife task. Sharpens easily, holds an edge very well.

I definitely agree different strokes for different folks. Some people would hate this knife, and I never want to drop it on a hard surface…

[Tunkat92]

13 hours ago, ubiquito said:

Here is the better part of my collection including a handful of Murray Carter, Takeda and Murata.

I do love my takeda gyuto, I was recently looking for another takeda addition but looks like his all carbon steel knives are non existent just stainless steel options.

[Kaips1]

On 1/6/2024 at 6:41 AM, BrightonCorgi said:

I'd love those fancy knives like you guys are showing off.  I'd end up destroying them.  I am of the mind set that kitchen knives are near disposable.  Having to be so deliberate (keeping in mind my wife uses them too) may be an event heart breaker.

You guys are finicky on sharpening?  I know someone who spends a good hour a knife sharpening.

I'm at the very opposite side of the spectrum but I had a great grandfather that was a butcher, a knife is like your hand, you cherish it cause it will serve you well for your lifetime. Also it takes about 30secs to sharpen a knife if it isn't just a flat dull edge. Even when I worked sushi, traditional sharpening doesn't take that long and its razor sharp after.

[BrightonCorgi]

6 hours ago, Kaips1 said:

I'm at the very opposite side of the spectrum but I had a great grandfather that was a butcher, a knife is like your hand, you cherish it cause it will serve you well for your lifetime. Also it takes about 30secs to sharpen a knife if it isn't just a flat dull edge. Even when I worked sushi, traditional sharpening doesn't take that long and its razor sharp after.

I use the Ken Onion to do the sharpening and do all the knives at once.  Each knife is probably a 1 minute of actually grinding. 6 kitchen knives and 4 steak knives. The slicing and odd ball knives I don't sharpen as frequent.

[ubiquito]

1 hour ago, Tunkat92 said:

I do love my takeda gyuto, I was recently looking for another takeda addition but looks like his all carbon steel knives are non existent just stainless steel options.

The classic AS versions pop up for sale on kitchenknifeforums from time to time.

[Kaips1]

6 hours ago, BrightonCorgi said:

I use the Ken Onion to do the sharpening and do all the knives at once.  Each knife is probably a 1 minute of actually grinding. 6 kitchen knives and 4 steak knives.  The slicing and odd ball knives I don't sharpen as frequent.

I had to look up that onion thing, I was like wtf is that. I wouldn't even know where to begin with that thing, I'm old school as it gets, diamond hone and a wet stone or my lansky multi tool if I'm lazy or its excato blades.

[karp]

This is a decent sharpener… only take a few minutes to do and the end result is quite good.

https://www.leevalley.com/en-ca/shop/kitchen/knives-and-cutlery/knives/knife-sharpening/74843-chefschoice-knife-sharpeners

[ned]

These are my everyday use knives. The one on the far right I had made for me by a knifemaker in the us. I loved the handle material and how cool is looked. The one in the middle was one I made at a knife making course. I love the slight curve in the blade. The one on the left i bought at a knife show as I thought it looked cool. I love the craftsman ship and artistry that knife making involves.

[BrightonCorgi]

On 1/7/2024 at 4:36 AM, Kaips1 said:

I had to look up that onion thing, I was like wtf is that. I wouldn't even know where to begin with that thing, I'm old school as it gets, diamond hone and a wet stone or my lansky multi tool if I'm lazy or its excato blades.

I have the Lansky and stones as well. I use the stone to sharpen the plates and blades for my meat grinder more than knives. The Ken Onion is super fast and can dial in the blade angle along with RPM. Belts are pretty tough. Haven't had to replace any of them yet.

Belt grinding knives is old school too. Just not for home consumer until now.

[Kaips1]

2 hours ago, BrightonCorgi said:

I have the Lansky and stones as well.  I use the stone to sharpen the plates and blades for my meat grinder more than knives.  The Ken Onion is super fast and can dial in the blade angle along with RPM.  Belts are pretty tough.  Haven't had to replace any of them yet.

Belt grinding knives is old school too.  Just not for home consumer until now.

Not as old school as a stone and hone, there is nothing older. I'm not new to a grinder I just think its an abomination for sharpening knives.

[Fuzz]

Belts, stones, grinders, sharpening jigs? What is all this stuff? I'm Chinese, so I just use these.....

IYKYK

 

[Nevrknow]

16 hours ago, Fuzz said:

Belts, stones, grinders, sharpening jigs? What is all this stuff? I'm Chinese, so I just use these.....

Coffee mugs work quite well too. I just prefer stones. 😁👍🏻

[gillmiller]

Swiss Diamond knives are an absolute game-changer in the kitchen, and we've embraced them wholeheartedly. Every piece is a testament to their exceptional quality and cutting-edge design. While we've also acquired a couple of unique pieces from auctions, they're more of display-worthy treasures than practical kitchen tools. The Swiss Diamond knives, on the other hand, are the real kitchen workhorses. Interestingly, I've recently struck a deal with rumbleon customer service, and what's noteworthy is their proactive approach. They consistently keep me in the loop, reaching out whenever there's something intriguing available. It's refreshing to have a service that not only facilitates deals but also goes the extra mile to ensure a personalized experience

[MoeFOH]

Just grabbed this guy from Chef's Edge January release...Tsunehisa Kurouchi Blue Super Nashiji Gyuto 210mm. 

[RDB]

@MoeFOH that looks great!

I wish you much happiness from your blade…

[MoeFOH]

24 minutes ago, RDB said:

@MoeFOH that looks great!

I wish you much happiness from your blade…

Nothing like Japanese Steel! 

[Nevrknow]

8 hours ago, MoeFOH said:

Just grabbed this guy from Chef's Edge January release... Tsunehisa Kurouchi Blue Super Nashiji Gyuto 210mm.

Love the darker handles. Hence the darker burls on mine. 👍 Looking at that finish, food release should be fantastic after you get a patina on it.

[MoeFOH]

11 minutes ago, Nevrknow said:

Love the darker handles. Hence the darker burls on mine

Yeah, the Ebony handle works really nice on this. There was a maple burl option but the darker aesthetic sold me. Easy choice. 

[BigGuns]

Awesome topic and great contributions so far!  I love cooking and knives are at the front and center. 

My reliable workhorses for the past 20 years have been a set of JA Henckels Professional “S”. A starter wedding gift from my uncle that grew over the years. My passion for Japanese Steel has been burning for quite some time and I finally pulled the trigger to start on that journey a couple years ago.

My first was a Sakai Takayuki Gyuto 210mm, 33-layer VG10 Damascus steel. Blade is awesome, handle is shit. Going to change it out soon, just don’t know what to do yet…

Kei Kobayashi R2 Bunka, 170mm with an SG2 core and a stainless outer. I love this knife. Blade and handle are excellent. I learned the hard way that even the textured side of a soft sponge is too much for these knives…soft side only! 

Both are double beveled and SS, as mentioned. I don’t have the balls to go single bevel or carbon steel yet…I think my next may be a carbon double bevel to get my feet wet. 

A fantastic way to spend your time is to light up a great cigar and break out the stone and get to work on keeping your blades surgical. Looking forward to watching this thread and get another (borderline) addiction grow.