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Thread: Knife Newbie Needs "Death Blade" - Advice?

  1. #31
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by cookinstuff View Post
    I keep hearing hiro as, and I used one and really disliked it. Too beefy. Was a long time ago though, almost curious to revisit it, but I no longer work with the guy who owned it.
    I would say the reason they keep coming up for the most part is the entry price for what you are getting. Aside from that, even if they aren't the thinnest behind the edge ootb, they are still going to beat anything a noobie has previously used out of the water and is a good benchmark to set their expectations for future purchasing experiences.
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  2. #32
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    A short answer from someone who's learning: it's not linear.

    Slightly longer answer: pick a generic excellent knife, some will say is not the best but it might be ideal for you. Work up some specific preferences with it and either a) enjoy the excellent knife you already have, or b) use the experience to guide your next purchase, which might be more optimal if the first knife isn't a match made in Valhalla.

    Floating around some of our vendors for 240mm gyuto in the price range ought to bring up a few that call to you. I kind of like the simple, if kinda primitive, list layout at Epicurean Edge for browsing, but other sites are fine too.

  3. #33
    Senior Member Chuckles's Avatar
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    If you are looking at Misono I would steer clear of the UX10 and instead look at the Swedish Steel series. The people I have known with UX10 knives have had a lot of trouble sharpening them. Dragons from the Swedish line are much easier to keep sharp over time.
    'The only real security that a man can have in this world is a reserve of knowledge, experience, and ability.' -Henry Ford

  4. #34
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    Quote Originally Posted by Chuckles View Post
    If you are looking at Misono I would steer clear of the UX10 and instead look at the Swedish Steel series. The people I have known with UX10 knives have had a lot of trouble sharpening them. Dragons from the Swedish line are much easier to keep sharp over time.
    And back we are at post number 3 !!!

  5. #35
    Okay - so if i'm reading this right, there's a healthy mix of objectivity AND subjectivity in any given price range. From an objective register, a Misono UX10 might be a good knife, but at that price range, there's plenty out there its equal that are priced for a lot less. Not quite fool's gold, but maybe a fool's bet.

    But in other cases, subjectivity rules. It's not as scientificly determinable. This one 'feels' a certain way, another has a different feel. Maybe one holds a slightly better edge, another is easier to sharpen, and a casual user might never notice the difference, and the $20 / $40 difference between them matters less than how it fits to user's hand.

  6. #36
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    Quote Originally Posted by 4-Finger Chef View Post
    Okay - so if i'm reading this right, there's a healthy mix of objectivity AND subjectivity in any given price range. From an objective register, a Misono UX10 might be a good knife, but at that price range, there's plenty out there its equal that are priced for a lot less. Not quite fool's gold, but maybe a fool's bet.

    But in other cases, subjectivity rules. It's not as scientificly determinable. This one 'feels' a certain way, another has a different feel. Maybe one holds a slightly better edge, another is easier to sharpen, and a casual user might never notice the difference, and the $20 / $40 difference between them matters less than how it fits to user's hand.
    No. Feel and personal preference are subjective, but performance characteristics are not subjective; they're objective. If you compare two knives, they will not perform the same. You're making conclusions and generalizations about things you have no idea about because you have no point of reference.

    You didn't answer the Ease of Use question completely despite what you may have thought. Here's the question, with items to consider in parentheses:

    Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?

    If you answered whether each of these characteristics mattered, people could give you better recommendations because these objective characteristics are unique to each knife. If you don't know what any of the terms mean, you should do a little more reading because they're important characteristics.

    And if you don't care to take the time to read and learn, and want to keep babbling on and on, buy a Shun or a Global.
    Michael
    "Don't you know who he is?"

  7. #37
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    Or buy a laser

  8. #38
    Senior Member Slypig5000's Avatar
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    Since you seem so gung-ho about this here's my knife advice, and this is serious, I'm not trying to be a jerk about this. Don't buy a knife. Go to Home Depot, get a Norton double sided aluminum-oxide sharpening stone. Learn to sharpen what you have. Learn some proper cutting, and sharpening technique. Take care of that $38 Walmart knife like its all you can afford. The limitations of the knife should be apparent quickly. You won't destroy a good knife while learning to sharpen. Then go back through this thread, I think that you will understand what people are trying to tell you. I started out with a Chicago Cutlery knife like this.

    Also... brevity is the soul of whit.

  9. #39
    Senior Member Erilyn75's Avatar
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  10. #40

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    Quote Originally Posted by Erilyn75 View Post
    Good articles. Wow, I see that leonardchu is our very own echerub aka Len! Makes more sense why he has so many great knives posted on the WTB forum

    Sorry for the slight diversion. Please return to 4-Finger's questions.

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