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Thread: First Japanese Knife Recommendations

  1. #31
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    Carbonext knives are good as well, and inexpensive

  2. #32
    Thank you everyone for your help and input. I decided to go with the misono for right now. The main reason being the price. My kitchenaid blender had the audacity to die on me yesterday so that pretty much decided it for me as I had to buy a new one. But, we are going to Knotts and Midevil Times next summer so it gives me a really great excuse to stop by the knife shop for an upgrade

  3. #33
    Senior Member labor of love's Avatar
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    which misono? the 440? good deal either way.

  4. #34
    Quote Originally Posted by labor of love View Post
    which misono? the 440? good deal either way.
    Yep the 440. I bought it from Korin so it should be here in a few days. I'm so excited. I can't wait to see how different they are from the Wusthofs

  5. #35
    congrats on the purchase!

    your new knife will probably be a lot sharper than youre used to. maybe your technique is super safe, but if not then check out this video. its super basic, and based on german style knives so ignore the bit about steeling, but worth a quick look. just trying to help you avoid cutting yourself:

    http://www.youtube.com/watch?v=zGQltxIipFg&sns=em

    now you just need a whetstone (around 1000 grit will do you fine while youre learning). and something to keep the top of the whetstone flat.

    if youve bought from Korin already, then the kind of thing you want is something like this:
    http://www.korin-france.fr/nos-colle...dium-1000.html
    and this:
    http://www.korin-france.fr/nos-colle...one-fixer.html

    sharpening is a PITA for a while, but just practice and it'll get easier. learn to find the burr. holding the right angle will come eventually, just takes practice for your body to "get it"

    keen to hear what you think of the Misono after it arrives!!

  6. #36
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    for me, the gesshin kagero looks pretty much like an akifusa...

  7. #37
    Make sure to take pics of your new knife when you receive it!
    Twitter: @PeterDaEater

  8. #38
    Senior Member
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    Quote Originally Posted by Erilyn75 View Post
    Yep the 440. I bought it from Korin so it should be here in a few days. I'm so excited. I can't wait to see how different they are from the Wusthofs
    Congrads the Misono is a step up,should be lite nimble compared to your Wusthofs.Just keep those sharp blades away fr. the little ones.I like making Curry Stews too,good stuff.

  9. #39
    Quote Originally Posted by ruscal View Post
    congrats on the purchase!

    your new knife will probably be a lot sharper than youre used to. maybe your technique is super safe, but if not then check out this video. its super basic, and based on german style knives so ignore the bit about steeling, but worth a quick look. just trying to help you avoid cutting yourself:

    http://www.youtube.com/watch?v=zGQltxIipFg&sns=em

    now you just need a whetstone (around 1000 grit will do you fine while youre learning). and something to keep the top of the whetstone flat.

    if youve bought from Korin already, then the kind of thing you want is something like this:
    http://www.korin-france.fr/nos-colle...dium-1000.html
    and this:
    http://www.korin-france.fr/nos-colle...one-fixer.html

    sharpening is a PITA for a while, but just practice and it'll get easier. learn to find the burr. holding the right angle will come eventually, just takes practice for your body to "get it"

    keen to hear what you think of the Misono after it arrives!!
    Thank you ruscal for the links and the info. I'm surprised Jamie Oliver uses German knives. I would have thought he would use Japanese for sure.

  10. #40
    Quote Originally Posted by stereo.pete View Post
    Make sure to take pics of your new knife when you receive it!
    I will. Although I have to admit, there is nothing uber sexy about it lol

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