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Thread: If you had one knife....

  1. #11
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    reply fail, my bad

  2. #12
    Quote Originally Posted by Chuckles View Post
    Suisin virgin carbon - so easy to sharpen.

    Misono dragon - really nice knife but more $$$.
    How is the reactivity of these two? Do they need a (forced) patina to settle down or can you let one form naturally w/o it affecting product?

    It's funny, when I started out it was Global/Shun/MAC ----->>> Misono UX10, which was The Best Sh*t Ever (TM)

    I've worked with a number of people who used UX10's and swore by them, and they're nice knives, but I guess the price has jumped the last few years which stopped people from recommending them. Same with MACs.

  3. #13
    Senior Member Chuckles's Avatar
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    I never got any reactivity from either knife. I gray patina set in and I never took it off and they were as stable as can be.

    I like the profile on the UX10 and it has a comfy handle. I just prefer the handle on the dragon. I don't enjoy sharpening the UX10 line at all. It is much trickier to maintain than the carbon dragon. I've worked with a few cooks with UX10 knives that they just couldn't keep sharp because they couldn't get a proper edge on it. All most everybody I've worked with that has had a dragon has had a very serviceable edge on it.

    I also really like the Mac Pro line. If the idea is to get a knife that doesn't require much maintenance than I think Mac Pro is a great choice.
    'I don't want to achieve immortality through my work... I want to achieve it through not dying.' Woody Allen

  4. #14
    Senior Member Benuser's Avatar
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    The Misono Dragon i've got was extremely reactive until a patina was set. Hot strong coffee, hot vinegar, whatever you want. Degrease before and rinse with really hot water after. Hardly an issue.

  5. #15
    Senior Member cheflarge's Avatar
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    HHH line knife in AEB-L

  6. #16
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    My misono dragon was barely reactive at all and set a patina quickly and is still extremely stable. I would highly recommend this knife to someone looking for the next step if they are up to taking care of a carbon steel knife.

  7. #17
    Senior Member Benuser's Avatar
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    Yes, that reactivity is really an non issue, whether you have one from a more reactive batch or not. The Misono sharpens very easily and comes with great Fit & Finnish. A great pleasure to use.

  8. #18
    Senior Member masibu's Avatar
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    I appreciate a good bargain personally. when starting out sharpening something with good feedback and something fairly cheap are pretty important qualitiea so I wouldn't be so worried about destroying an expensive knife and can get a working edge somewhat comfortably. I just bought a fujiwara carbon which is pretty good so far and fairly inexpensive for what it can do. The stainless version should also be adequate for an aspiring apprentice

  9. #19
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    My masamoto ks is the knife I would choose over all my others. Not the most expensive but i love it.

  10. #20
    Senior Member Benuser's Avatar
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    Quote Originally Posted by masibu View Post
    I appreciate a good bargain personally. when starting out sharpening something with good feedback and something fairly cheap are pretty important qualitiea so I wouldn't be so worried about destroying an expensive knife and can get a working edge somewhat comfortably. I just bought a fujiwara carbon which is pretty good so far and fairly inexpensive for what it can do. The stainless version should also be adequate for an aspiring apprentice
    I can agree about the Fujiwara carbon. Good stuff, a bit coarser grain than the Misono, which gives it some bite you may like. Highly reactive, so it will need a patina. After that, nothing to worry about. Some will complain about the sulfur smell, it will disappear as soon as the patina has been installed. Good F&F at that price level, factory edge is poor though.

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