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Thread: Slicer Recommendations?

  1. #11

    Go Suji

    I would have to agree with a lot of what Dave said. A 270 sujihiki is the superior choice as far as a slicer goes. I've owned the Shun and the Sab and they are both good, but for the money you are willing to spend you could do much better. As far as carbon vs stainless I never really recommend carbon to someone unless I know them and feel that they are at least a little OCD in their nature. That said if you do want to try a carbon steel knife, a slicer is the knife I would recommend. Since beyond your rub or marinade it will not spend much time with highly reactive ingredients. I would also give a wa handle a try as it would open up your options to a larger variety of knives at that price point.

  2. #12
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    Take a look at bloodroot blades, they make really nice fork and slicers. Or perhaps think about getting a vintage carbon fork (dexter?) and a suji and getting the handles custom made

  3. #13
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    Since you only plan to break the knife out for serving, I would recommend stainless; plan on a way to clean and dry the knife when it will sit at the table.

    Do you plan on putting your meats on a cutting board when serving at the table, or a ceramic or glass serving plate? No knife will stay sharp if it's making contact with ceramic or glass. Also, meat crust can put micro chips in hard blades. Hard knives also don't take kindly to grooved steel honing rods, so you may need a new honing rod depending on what you already have and what knife you get.

  4. #14
    Senior Member cheflarge's Avatar
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    All you have to do too contact the KKF vendors is post on "their" threads on the main page. Worth a look.

  5. #15
    daveb's Avatar
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    Nice stainless Nenox slicer on b/s/t right now. http://www.kitchenknifeforums.com/sh...d-Nenox-Suji-s

    If you want to spend more you can.

    I'll prob be labeled a heretic but will suggest that you will not derive any benefit from carbon over stainless unless you invest some resources (considerable time + some money) into learning freehand sharpening.

    Good luck.
    Dave
    Older and wider.

  6. #16
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    If you've got the cash:

    http://www.japaneseknifeimports.com/...sujihiki.html#

    Gengetsu semi-stainless is killer stuff, easy to sharpen, very tough and will look really cool after you've sliced a few roasts

  7. #17
    Senior Member wenus2's Avatar
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    Quote Originally Posted by Timthebeaver View Post
    If you've got the cash:

    http://www.japaneseknifeimports.com/...sujihiki.html#

    Gengetsu semi-stainless is killer stuff, easy to sharpen, very tough and will look really cool after you've sliced a few roasts
    Agreed that would be a nice setup.
    Jon sell handles like that too iirc, maybe a guy could buy one and throw it on a fork.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  8. #18
    What do you think of these yaxell gou suji's?

    http://www.amazon.com/gp/product/B00...tkqoezjfe05-20

    http://www.hocho-knife.com/yaxell-go...g-knife-255mm/

    To me it looks like a beautiful knife made of extremely hard steel which might fit the bill for what I'm looking for.

    Also, just an update on my plans, I decided to purchase an edgepro apex system to help me start getting serious about keeping my knives sharp.

  9. #19
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    Not my cup of tea at all. The handle looks identical to the one on my $60 Zhen Gyuto. The bulge in the handle and the very narrow profile look all wrong to me.

    If you want SG-2/western handle I'd consider Blazen.

    http://www.epicureanedge.com/shopexd.asp?id=85488

  10. #20
    daveb's Avatar
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    Quote Originally Posted by swobohe View Post
    What do you think of these yaxell gou suji's? To me it looks like a beautiful knife....
    Yawn. Don't know the manufacturer but looks like someone else is trying to emulate Shun's market success. Housewife Knife. There are some good suggestions in here, none that really suck.
    Dave
    Older and wider.

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