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View Full Version : Who or what led you here?



Eamon Burke
12-08-2011, 11:02 PM
What opened your eyes to good knives, and set you out to find the forum/shop/maker that makes you the nut you are today? Everyone remembers the knife they got fed up with, but something gave you hope that something better HAD to be out there.

When I was a kid, our knives were always dull, despite being carbon Sabs. I watched the Miracle Blade ads as a kid abd was so impressed by the design ideas. I turned pro and was disappointed with the lack of improvement. Then the sushi bar times.

But it was Alton Brown's emphatic endorsement of Shun,a brand I've never owned, that made me believe there are really great performing knives in the world. And he's right 98% of the time(his favorite personal knife is his Carter Funy).


Maybe it was a gift knife out of the blue that knocked your socks off, or was a friend with a Global tatoo--what was your Obi-Wan Kenobi?

tkern
12-08-2011, 11:35 PM
A friend that pointed me towards the Hattori FH... and the resulting forum addiction

Pabloz
12-08-2011, 11:47 PM
OCD about everything.....no, but really it was sort of a chain reaction from my leather working alter ego. The question kinda went like this..."could you do the same thing (meaning sharpness, edge holding, custom details, etc.) with a ____________???" So where does an OCD left brainer go from there.....straight to the drawing board, internet research, magazine subsciptions, local chefs, and any other resource to get answers so desperately needed. And then MAGIC happens....someone who owns one of your other knives is a celebrity chef of MASTER CHEF caliber. Sorry I cannot disclose the name w/o permission (personal ethical protocol), but y'all know him very well here.

Mike Davis
12-09-2011, 12:08 AM
Mine...Well, It is all Delbert's fault. He told me i should join here...And i have been on a kitchen knife kick ever since. I enjoy the extra challenges associated with making a true performer knife. Not like the hunting knives...That might get used a few times a year...Tried and true daily drivers. I am still very green at this, but i have spent countless hours researching...Now i can openly say...I blame Delbert!

Citizen Snips
12-09-2011, 12:11 AM
i loved cleavers and my wife found JCK and got me a suien vc cleaver. after i found out where she got it from, i bought a hiromoto 240mm AS and soon after a 270mm misono sweedish suji. i knew i wanted to transition into j-knives so i got those two western handles and a shun 1k/6k stone to teach myself how to sharpen. after over a year paying my dues with those, i started upgrades.

anyway, soon after, i found FF, KF and KKF. although im curious and check out the old ones every once in a while, i spend the majority of my time here.

Andrew H
12-09-2011, 12:29 AM
But it was Alton Brown's emphatic endorsement of Shun,a brand I've never owned, that made me believe there are really great performing knives in the world. And he's right 98% of the time(his favorite personal knife is his Carter Funy).


AB for me also. Pretty much everything I tried from him turned out well so I looked into Shun & Miyabi knives, poked around on the internet a bit, and found KF.

jmforge
12-09-2011, 12:50 AM
One of the guys on Blade Forums or British Blades told me about this forum.

tk59
12-09-2011, 12:54 AM
I grew a lot of tomatos three summers ago. At one point, I had a ton of 'em and I was cutting them up for something, I can't remember exactly what. Dealing with the poorly sharpened Henckels was enough to get me looking. After a couple of months of digging around both in person and online (KF), I settled on my first Masahiro and Glestain blades. I found this place from an automated JKS email, I believe.

Sarge
12-09-2011, 01:06 AM
I was working in a kitchen and had I thought at the time learned to sharpen well. I decided I wanted to be a cook/chef for life and figured it was time to upgrade from the house knives, and so I bought the best I could afford or at least what I thought was the best I could afford. Global, really is what got me thinking about what a knife could really do. Shortly after that I started school and kept learning and researching knives.

Found FF and lurked and looked thru their archives for years before joining there. I heard about this forum from "the fallout" lurked here a while and joined up here. To me knives are cool and fun, but in the end its still just a tool of my trade for me, but I like to have and use and properly maintain high quality tools.

geezr
12-09-2011, 01:22 AM
Who or what led you here?
Stefan :viking: and Dave :knight:

jgraeff
12-09-2011, 01:45 AM
My first chef job at a high end place, had to sear tuna encrusted with sesame seeds, and slice it super thin. None of the darn knives could cut through the seeds with scrapping them off. So i bought my first knives ( Forschner santoku and chefs knife) and learned to sharpen them. Was amazed at how much easier my life was. From then on i got into having better equipment as i progressed with my culinary skills.

I thin moved on to shun as my first japanese knife. Was great loved the weight and profile but after being sharpened so much for a couple years the steel just started chipping like crazy. Then i started looking online for other knives. First at Jbprince, then CKTG, had no idea what was what.

Took some advice from a friend and bought some misonos, some great knives. Then finally found the forums when i wanted to invest in some more and since then its been downhill. Its like every time i get on here i want to but another knife whether i need it or not :) good thing my salary isn't more than it is or id have a ton of knives everywhere!

Chef Niloc
12-09-2011, 03:25 AM
Led me here??? Dave of course, it's only been about a year now right?:scratchhead:

All kidding aside dad brought me into Korin Some time back when I was in high school. I came across KF looking for info in how to sharpen Japanese knives.....wish I never did that....Ive been going broke ever since.

schanop
12-09-2011, 03:47 AM
I was looking a slicer for my BBQs, and then ...... getting hooked.

DwarvenChef
12-09-2011, 03:48 AM
Culinary school got me to realize there was more to knives that a slab of steel with a handle. I started reading up on kitchen knives on line going after the "Big" names one always hears about, Wusthof and Henkles. After trying several of each knife I couldnt tell them apart by their use and it was not much better than the school knife I was issued. I soon bumped into "In The Kitchen" forum and was amazed by the shear tonnage of info available. Soon I was talking to Fish and many others (who happen to be here as well) that really helped me understand what I was really looking for. I bought a knife from Fish, an Alton Angle petty from Shun, and was pleased with the difference in steel and construction. I started asking questions about the way these knives where made and how they are used. Alas I did not have a "real" Japanese knife to compare to and soon after a package arrived that I had no clue about. Inside was a Hiromoto HC in 240 from JCK. My wife flipped as she thought I bought something without telling her about it, lol she soon learned to expect packages from Japan :p Fish always replied "Nope wasn't me" but no one else had my address when I asked where this knife came from. Well from that point on I was hooked, I tried everything I read about on the forums about care and sharpening to repairs (ya there was a definate learning curve to get control of) on that knife. Everytime I tried something I would damage the knife some way and the peaple on the forums suggested several ways to fix it. I tried them all as I was learning and soon found myself really understanding all of what was flowing by in the forums.

As my interests grew they morphed this way and that, I was attracted to the forum knives but couldn't afford them and by the time I could my interests changed enough that I was no longer interested in them. Cleavers however did remain a strong interest, I wanted a fourm cleaver (curse you Andy), and still have a strong interest in them. However my interests out pace my budget so I have yet to move past my CCK 1103. By this time I was hard core into carbon steel and had no interest in stainless knives. Not much has changed really from those days so many years ago, I still don't care for stainless knives, now I'm only using the few I bought from Butch years ago and I like them. But carbon is where I live and breath :)

After taking some time off from the forums I was sent an email from people I was with in the old forums asking me to have a look over here. Glad I crawled out from under my rock as I find people I knew there and new ones that are just as interested in these knives as I am and it's good to be among like minded peeps. Now that I can deal with issues of non-exsistant fundage and such I am enjoying reading about knives again and hope to keep going on :)

mr drinky
12-09-2011, 06:28 AM
I had some dull knives and a grooved steel way back when and didn't really know what to do with them. So as my blades got duller and duller, I thought I should learn what to do with the steel (answer is: throw it away). Eventually I went onto eGullet and started reading Chad Ward's posts and instructional on knives (before his book). That started to get me interested more in knives and maintaining them, and I began lurking at KnifeForums. My wife then gave me my first good knife for Christmas, and eventually Chad's book came out, and he recommended KnifeForums and Dave's sharpening service. I registered at KF, posted, and then as if getting some irreversible surgery, it was done. And when KF blew up, I moved here.

k.

stevenStefano
12-09-2011, 06:45 AM
I had been using a crappy Victorinox knife in work for ages and hated it so I bought a Global in a local shop. However it didn't stay sharp for long and I searched for ages on the internet about how to sharpen it. This led me to Gator's site, then Foodie Forums, then KF then here with about a dozen other useless places along the way

ecchef
12-09-2011, 07:00 AM
A carrot tied to a stick. :crazy:

99Limited
12-09-2011, 08:03 AM
After replacing my Calphalon santoku, which I had used for about 10 years, with a Shun santoku, I knew current sharpening method needed replacement. The store where I bought my knife offered a sharpening service, but I thought there's no way I could do without my knife for 3 or 4 days. About the same time I had taken an interest in YouTube and started watching all the sharpening videos. When I was researching water stones you naturally run across discussions from various forums which led me to FF and KF. I joined KF shortly before the big event and just kind of wandered over here.

RRLOVER
12-09-2011, 08:15 AM
I was getting a boardsmith,he had a link to dave's page,and I think dave had a link to KF.......Well you know the rest of that story.

Wagstaff
12-09-2011, 11:31 AM
Most directly, a visit to Japanese Knife Imports. Jon mentioned it.

Longer term, I found another forum when I wanted to research carbon-steel Sabs. And on that forum there was much talk of Macs as entry-good knives. I'd just happened to use some Macs when visiting a friend not too long before. Oh.... Japanese knives. Hmmm. I wonder if there's a store nearby. Or somebody who can show me how to sharpen.

I remember thinking $100 was a lot to spend on a chef's knife before all that!

heirkb
12-09-2011, 11:52 AM
Google search led me here: http://reviews.cookingcache.com/kitchen-knives-review.html

I knew DC on the razor forums so I started asking him a ton of questions, which led me to the forums.

mhlee
12-09-2011, 01:04 PM
I found KF on my own while trying to learn more about better kitchen knives. That led me to Dave, and then here.

Don Nguyen
12-09-2011, 02:31 PM
I wanted to learn all about kitchen knives, since I'm wanting to make them. I don't know how I exactly found the site - maybe google....

Keith Neal
12-09-2011, 02:33 PM
A love of sashimi led me to a discussion of knives with a sushi chef. I then needed a sashimi knife, and sharpening supplies and instruction, which led to Dave, which led here. I still can't believe the depth of knowledge here that is openly shared. Amazing.

Keith

AFKitchenknivesguy
12-09-2011, 04:17 PM
Almost 5 years ago my house got broken into and everything stolen, including my Wustof classic block I bought while living in Germany. I was semi-into nice knives before that, but with new insurance money in hand, and the willingness to buy the best I could get, I started searching google for custom knives. Ironically, Kramer was one of the first sites I placed a custom order for, luckily for me. Shortly after that, I found KF, and eventually came here like everyone else. Don't post nearly as much as I did on KF, but I try to stop by at least once a week. Haven't bought any knives since my Pierre's earlier this year, but I have a Burke coming soon.

HHH Knives
12-09-2011, 04:39 PM
Aldo told me a bunch of good stuff about this site and I came by to see what all the fuss was about. And have never left! :) Im on a couple other forums still but spend the majority of my time hanging out on this one.

My love for sharp well designed tools has driven me to this point!! :D

kalaeb
12-09-2011, 04:50 PM
I just followed the light...unfortunately the light was an angler fish and it devowered my wallet.

Rottman
12-09-2011, 04:58 PM
I just followed the light...unfortunately the light was an angler fish and it devowered my wallet.

Sounds like a common problem around here...

David Metzger
12-09-2011, 04:59 PM
I got into knives after getting a 940 Benchmade pocket knife. I realized how much better most of my knives could be. Especially my kitchen knives, which were way too soft and way too European (Heavy and thick)

Eamon Burke
12-09-2011, 07:04 PM
Man, these are all great!

Marko Tsourkan
12-09-2011, 07:04 PM
A quest for truth... and later a quest for perfection...

Haven't found either, but I haven't quit looking...

CompE
12-09-2011, 07:20 PM
I got fed up with the junk department store knives that I had and wanted to get something better. I started looking at various German sets, and maybe a set of Shuns on Amazon. All of the reviewers were praising themselves for their wise purchase of the most expensive sets that they could find, and I was getting ready to pull the trigger when I found one reviewer said that they were junk. He mentioned various Japanese entry-level knives as being much better quality for less money. That led to Google searches which led to KF where I spent about a year lurking and reading archives before finally buying a gyuto and some stones.

Being very patient and doing a lot of research before each purchase, I think that I've reached a zen point with knives where I can be content to just buy what I need and know that I don't need to find that ultimate blade of each profile. Instead, I can be content that whatever I buy for a given profile is going to be 90% of the way to my own definition of "perfect". I currently only have 1 gyuto (a stainless-steel laser) and I might get a "mighty gyuto" at some point; but I know that I will never own the dozen or so gyutos that I once wanted.

I wish I could say the same about stones. I don't have a huge collection, but the 10 or so that I have is way more than necessary. I know that I could never part with any of my stones and there's still at least a half dozen more that will eventually get. Fortunately, I've been able to keep myself from getting into natural stones (and don't you enables try to start me on that!)

Amon-Rukh
12-09-2011, 07:28 PM
I've always liked knives but it wasn't until a few years ago that I actually started being able to buy decent ones. I was really happy with my first good German knives when I got them, but after about a year and a half my interest in pocketknives and folders lead me to KF. And what I found there was some sort of shambles of a kitchen knife forum that had been super vibrant of full of interesting old posts but then something had happened just a bit before I arrived that had resulted in some sort of deranged internet drama which caused a lot of members to flee. And so I set about trying to find the place that all these knowledgeable people had apparently escaped to, and whaddaya know--here they all are! :)

Cadillac J
12-09-2011, 08:04 PM
I was researching Globals, Shuns and Wusthofs about 4 years ago after my no-name knives and Chef's Choice electric sharpener weren't cutting it anymore. Originally I wanted the Shuns, but they were the priciest and I was worried about not being able to use a steel on them (from what I read about Japanese being too brittle ), so I purchased a set of Wusthof Classic Ikons instead. When I realized they weren't cutting as good as the Forschner I used at my old kitchen job back in college, I decided to research sharpening with stones, and ordered some Norton waterstones and learned to sharpen decently. This was okay for me for a while after this.

Then, one day my girlfriend and I were going out to a movie and were early, so we stopped into the Sur la Table nearby...tried a Shun and Global out and immediately purchased the G-2 after making a few cuts. I did a search to see if there was anything I needed to know about sharpening the Global convex edge and found KF. I lurked for a bit as I read as much as I could, then I started an account to ask some direct questions and it quickly became an obsession.

Lucretia
12-09-2011, 08:19 PM
About 20 years ago, I went to a food & wine conference (the keynote speakers were Julia Child and Jacques Pepin. They were marvelous.) Anyway, during one of the Q&A sessions, an audience member asked what knife they should get--the practically unianimous response was--Wusthof. And there were a couple "Henckels is good, too." So here we are 20 years later, and I'm limping along with a couple of Henckels and our wedding present knives (Carvel Hall, anyone? Geniune Molybdenum Steel!) and there was a Wusthof Ikon Santoku on a big clearance at the department store. Since I'd never tried a Wusthof, I snatched it up, and liked it enough better than the knives I had been using that it was time for an upgrade. We ran into a local chef and asked what he recommended--Shun, but he really liked carbon steel. So off to research carbon steel knives. Of course then one starts running across Sur la Table (definitely a level of hell if you go there in person) and the Zwilling Kramer knives. Someone on this forum did a favorable review comparing the ZK to a custom Kramer, and I ordered one. And I like it. A LOT. And found out that there's a lot more out there than department store knives. (Like my Ryusens.) This has been a good place to get educated before the next major purchase...

kalaeb
12-09-2011, 08:41 PM
About 20 years ago, I went to a food & wine conference (the keynote speakers were Julia Child and Jacques Pepin. They were marvelous.) Anyway, during one of the Q&A sessions, an audience member asked what knife they should get--the practically unianimous response was--Wusthof. And there were a couple "Henckels is good, too." So here we are 20 years later, and I'm limping along with a couple of Henckels and our wedding present knives (Carvel Hall, anyone? Geniune Molybdenum Steel!) and there was a Wusthof Ikon Santoku on a big clearance at the department store. Since I'd never tried a Wusthof, I snatched it up, and liked it enough better than the knives I had been using that it was time for an upgrade. We ran into a local chef and asked what he recommended--Shun, but he really liked carbon steel. So off to research carbon steel knives. Of course then one starts running across Sur la Table (definitely a level of hell if you go there in person) and the Zwilling Kramer knives. Someone on this forum did a favorable review comparing the ZK to a custom Kramer, and I ordered one. And I like it. A LOT. And found out that there's a lot more out there than department store knives. (Like my Ryusens.) This has been a good place to get educated before the next major purchase...

Which Zwilling Kramer did you end up with? 8" or 10". Glad you like it either way, I hear it is an excellent performer, thinking about trying one myself.

Lucretia
12-09-2011, 09:43 PM
Which Zwilling Kramer did you end up with? 8" or 10". Glad you like it either way, I hear it is an excellent performer, thinking about trying one myself.

I have the 5" utility knife. It's a size I use a lot, and was a less expensive way to try the knife. I've tried one of the chef's (maybe the 8"?) since I got this one, but it seemed a little tall for my taste.