Recent content by bbartel

Has anyone tried the Suissin paring knife? I too am in the market for one and was thinking of giving it a try.

Thanks for everyone's input. I think I've settled on the Suisin Inox Western Style. It's going on my Christmas Wishlist and if no one gets it for me, then I will order. Thanks again!

Thanks!

I was just curious what is meant by "Initial Western Sharpening" that I see when looking at knives on your site. I read in another post that a lot of Japanese knives come not terribly sharp. Is that what you are referring to? Why Western sharpening on a Japanese knife? Thanks! Brian

Thanks for your feedback!

Ok, so as i browse the forums more, i have a feeling most of you will come back and say carbonext and maybe some suisin. I could be swayed, but am a bit concerned about carbonext not being stainless. Exactly how meticulous would i have to be to prevent rusting issues?

One other thought. The Togiharu Inox Steel Gyutou looks interesting. How would you rate it in comparison to the others I'm considering. When you are looking at knives on the Korin site, what does the "initial western sharpening" mean? Why would a Japanese knife have western sharpening? thanks!

Thanks for the response. Sorry for my ignorance, but is it completely a good thing to be easier to sharpen? Does that mean it dulls easier too? Very curious to hear from anyone who has used both. Does the Miyabi lend itself better to rocking or are they both about the same?

What type of knife(s) do you think you want? 8" Gyuto Why is it being purchased? What, if anything, are you replacing? Want something better than my Cuisinart 8" Chef's Knife What do you like and dislike about these qualities of your knives already? These are all about the Cuisinart 8"...