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      05-10-2021, 10:40 AM   #23
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Quote:
Originally Posted by EME_Bounce View Post
Yes, always look for made in Germany (for German knives) or made in Japan for the Japanese knives.

I've noticed Henkels has gone down in quality.

If you're not sure what to do, there's always this starter knife from Wustof that I use daily still!

https://www.cutleryandmore.com/wusth...-knife-p114959

I know I'll get mocked but I love this sharpener.

https://www.cutleryandmore.com/wusth...rpener-p120329
No mocking here! As you know, those carbide sharpeners basically scrape metal off of the blade, and while they may leave the edge sharp, it is jagged and introduces a bevel that good kitchen knives generally don't have. They definitely have their uses, but I personally wouldn't use them on a good knife - like the Shuns I mentioned above.

For what it's worth, I find it far easier to keep an edge sharp than to sharpen it after it becomes dull. I use a leather strop and sharpening compound every week or so, and the knives are always razor sharp. (https://www.dlttrading.com/dlt-xl-do...sharpening-kit)

The blades will develop micro-chipping over time with normal use. Chips have to be removed through sharpening, for example with a water stone. Some knives (like Shun) offer free sharpening. Unless you are good at it, I think it's best to leave that kind of sharpening to a professional.

Some good videos...

Carbide sharpeners:


Stropping:


Convex sharpening:
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      05-10-2021, 10:42 AM   #24
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Quote:
Originally Posted by cjb762 View Post
No mocking here! As you know, those carbide sharpeners basically scrape metal off of the blade, and while they may leave the edge sharp, it is jagged and introduces a bevel that good kitchen knives generally don't have. They definitely have their uses, but I personally wouldn't use them on a good knife - like the Shuns I mentioned above.

For what it's worth, I find it far easier to keep an edge sharp than to sharpen it after it becomes dull. I use a leather strop and sharpening compound every week or so, and the knives are always razor sharp. (https://www.dlttrading.com/dlt-xl-do...sharpening-kit)

The blades will develop micro-chipping over time with normal use. Chips have to be removed through sharpening, for example with a water stone. Some knives (like Shun) offer free sharpening. Unless you are good at it, I think it's best to leave that kind of sharpening to a professional.

Some good videos...

Carbide sharpeners:


Stropping:


Convex sharpening:
It's got carbide for when you knick the cutting blade, but you rarely ever use that. It has ceramic for daily use.
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      05-10-2021, 10:43 AM   #25
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Yes, I use a sharpener too but normally don't have to actually sharpen, just hone, so the really soft wheel. No need to remove metal unless proper dull after honing.
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      05-10-2021, 10:48 AM   #26
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Quote:
Originally Posted by chassis View Post
Dalstrong Shogun series. I think they are made in China. Good quality steel and handle. Looks nice. Price is competitive.

I have a petty knife, a straight bladed medium length knife, mainly for fruit and veggies.
Also have a paring knife, again for fruit and veggies.
I want/need a new bread knife and wonít hesitate to buy a Dalstrong.

Watch videos from Bruno Albouze on YouTube. He uses and promotes Dalstrong.

For meat, bread and other jobs I have 28 year old Wustof knives from our wedding. Nothing wrong with these. Sometimes the handles crack/break. They donít take an edge too well.
For everyday use we really like a 5" Mini Santoku Knife, so we bought the Dalstrong Shogun one and really like it.
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      05-10-2021, 10:53 AM   #27
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Quote:
Originally Posted by EME_Bounce View Post
It's got carbide for when you knick the cutting blade, but you rarely ever use that. It has ceramic for daily use.
That's absolutely true, but even with the ceramic sticks you are introducing a small secondary bevel. I prefer convex edges, and the strop will make sure the convex edge is maintained.
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      05-10-2021, 11:08 AM   #28
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Quote:
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That's absolutely true, but even with the ceramic sticks you are introducing a small secondary bevel. I prefer convex edges, and the strop will make sure the convex edge is maintained.
I just take them to a guy once a year. The pull through is good enough for me, I can easily fillet almost anything and even make thin radish slices. (like so thin they're transparent.

It also works really well when I go to my parents house to cook. As good as a cook as my mom is, her knives are always so dull.

As my grandpa would say, "good enough for the girls I go with". :-D
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      05-10-2021, 11:11 AM   #29
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Quote:
Originally Posted by Alfisti View Post
Quote:
Originally Posted by EME_Bounce View Post
I've noticed Henkels has gone down in quality.
It's not that simple. They greatly expanded their line up so they make some garbage but also still make great knives. The Zwilling Pro S line is excellent.
A neighbor bought a set from Henkels which was made in China.

Definitely cheaper than those from Sollingen, but the metal used was visibly inferior, and the started rusting after a few uses.

You get what you pay for.
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      05-10-2021, 11:20 AM   #30
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Quote:
Originally Posted by EME_Bounce View Post
I just take them to a guy once a year. The pull through is good enough for me, I can easily fillet almost anything and even make thin radish slices. (like so thin they're transparent.

It also works really well when I go to my parents house to cook. As good as a cook as my mom is, her knives are always so dull.

As my grandpa would say, "good enough for the girls I go with". :-D
Your grandpa is a wise man!

To be fair, I have been known to go a little overboard about my knife sharpening - at least according to my wife...
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      05-10-2021, 11:22 AM   #31
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Quote:
Originally Posted by dmatre View Post
A neighbor bought a set from Henkels which was made in China.

Definitely cheaper than those from Sollingen, but the metal used was visibly inferior, and the started rusting after a few uses.

You get what you pay for.
Here this explains it all.......

https://bladeadvisor.com/zwilling-vs-henckels/
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      05-10-2021, 11:27 AM   #32
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Quote:
Originally Posted by cjb762 View Post
Your grandpa is a wise man!

To be fair, I have been known to go a little overboard about my knife sharpening - at least according to my wife...
You're way more likely to get hurt by a dull knife as you inevitably push harder and more chance there fore of a slip and slash/stab.
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      05-10-2021, 11:31 AM   #33
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Quote:
Originally Posted by cjb762 View Post
Your grandpa is a wise man!

To be fair, I have been known to go a little overboard about my knife sharpening - at least according to my wife...
Haha! I just want a sharp knife that cuts good. I'm 100% certain your way is better.

I have noticed that cheap knives, even sharpened well, for some reason are terrible compared to when I switched to the Wustof knives.

At first I thought my knife skills were garbage, then I got some good knives!
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      05-10-2021, 11:41 AM   #34
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Fun topic.

We have the Shun "Kaji" line of kitchen knives - these (Kaji) are exclusive to Williams Sonoma. The Shun line is the best combination of sharpness, utility, looks and balance and they go on sale at least once a year.
As others have said, there is a Western edge and a Japanese edge unique to each particular knife, and you need to sharpen accordingly. The Western edge is best suited for chopping and is more durable, so look for that moniker when shopping for a particular task...

I also shopped for months for some steak knives and when I found this set, just holding them sold me:

https://www.williams-sonoma.com/prod...steak%20knives

Last edited by BMWGUYinCO; 05-10-2021 at 11:50 AM..
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      05-10-2021, 12:11 PM   #35
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Quote:
Originally Posted by EME_Bounce View Post
Oh, I must have only seen their cheap stuff then! I also recently bought some of their everyday use silverware and was pretty disappointed in how it's holding up.

I'll be on the lookout for higher quality stuff!
their international line is just not good, in my experience.
It seems they've gone 'made in Germany = premium' and 'made in China = international'

Side by side in the kitchen, you can feel the difference in how sharp they are and how they handle - even though they're both forged.
Funnily enough, the international line may look better in many cases...
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      05-10-2021, 01:36 PM   #36
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Quote:
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Fun topic.

We have the Shun "Kaji" line of kitchen knives - these (Kaji) are exclusive to Williams Sonoma....
So that's why I can't find much info on them.
I have a Kaji 8" chef (western style) which is made of SG2 steel. Love it!

For a less expensive Japanese knife, check out Tojiro. They use VG10, like many more expensive brands.
https://bladeadvisor.com/tojiro-knives-review/
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      05-10-2021, 02:00 PM   #37
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We went with Wusthof and are pretty happy, but they could use a little sharpening professionally. I'm not going to lie and pretend I know what I'm doing with the honing rod, so its possible I've FUBAR'd them what with the loving attention I've given them with said rod over the years.

That said, 11 years later and they are still pretty sharp despite having endured me for such a long time.
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      05-10-2021, 02:02 PM   #38
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....
That said, 11 years later and they are still pretty sharp despite having endured me for such a long time.
They aren't! Get a good edge put on one of them & you will see the difference.
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      05-10-2021, 03:06 PM   #39
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Quote:
Originally Posted by Joekerr View Post
We went with Wusthof and are pretty happy, but they could use a little sharpening professionally. I'm not going to lie and pretend I know what I'm doing with the honing rod, so its possible I've FUBAR'd them what with the loving attention I've given them with said rod over the years.

That said, 11 years later and they are still pretty sharp despite having endured me for such a long time.
Just get the sharpener I linked to but pick the right one. I will assume you have a 20 degree bevel so get that one unless you want to re shape it to 15 degrees.

Trust me it is IDIOT proof and i get them very sharp, not elite sharp but plenty sharp. There is a honing wheel too so not always needing to sharpen.
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      05-10-2021, 04:01 PM   #40
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Upgraded to Henckels/Zwilling a few yrs back. Main set were made in Spain. Also added some others made in Germany. I like em overall. Got them at Macy’s iirc.
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      05-10-2021, 04:14 PM   #41
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So you need a good sharpener to make double angles, or maybe 14.5 degrees?
This one puts on any angle(s) you want, and changes stones to whatever grit you need.

https://www.edgeproinc.com/
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      05-10-2021, 06:53 PM   #42
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Holy Chop Chop, we really took a deep dive into cutlery here.

Lots of good recommendations and advice. I've always heard that a super sharp knife is safer than a dull one, and I understand that reasoning. Here's my fear about super sharp knives...I'm a klutz. I *will* get one of my fingers in the way one fine day. And if the knife is scalpel sharp, I'll be missing part of a finger. I do need to get a few knives that are better than what we have now. We're talking wooden handles that have seen better days. I suppose I need to get over to Indy and visit a Williams Sonoma or some such place.
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      05-10-2021, 07:29 PM   #43
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Knives are tools. Buy good tools and treat them well and those tools will serve you for many years.
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      05-10-2021, 07:58 PM   #44
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Agreed but need to find the balance between quality tool and show thing for the kitchen counter!

Edit: Or should I use
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