Leifer
Member
- Joined
- Dec 10, 2016
- Messages
- 19
- Reaction score
- 5
I assume my title here is not all-that surprising.
I use mostly Japanese stainless knives for everyday quick chopping (8" MAC Mighty), but I also have also two identical blue steel pettys, two basic Shuns, one aogami super steel, a couple stainless with carbon cores, a set (6) of Zwilling non-serrated steak knifes, and of course a serrated bread knife (offset Wustoff)....and a few others.
....I also have a couple cheap carbon types that I use mostly to practice my sharpening skills.
(BTW, I'm a lefty, so all my blades are 50/50 edged.)
Years ago as a beginner sharpener, I found it EXTREMELY useful to have these cheap knives to practice my stone sharpening. One knife was an eBay buy, a Japanese gyuto ($45) apparently made by a student knife maker in-training.
The other carbon blade, I found at a thrift store....European style ($2).
My most recent purchases are stainless, a Mac Ultimate SDK-85 heavy cleaver, and two Shibata Kotetsu types....a 150mm petty, and their 240mm gyuto - both made with R2 steel cores.
The MAC cleaver was for pure functionality....to cut through chicken backbones, etc. I will do a review of that knife soon. It's the heaviest/thickest knife I own.
The Shibatas are completely different....they are "laser type"....lightweight and super thin....and make juelianne and fine slicing a blazing breeze. :hungry3:
Anyway...nice to be here !
I use mostly Japanese stainless knives for everyday quick chopping (8" MAC Mighty), but I also have also two identical blue steel pettys, two basic Shuns, one aogami super steel, a couple stainless with carbon cores, a set (6) of Zwilling non-serrated steak knifes, and of course a serrated bread knife (offset Wustoff)....and a few others.
....I also have a couple cheap carbon types that I use mostly to practice my sharpening skills.
(BTW, I'm a lefty, so all my blades are 50/50 edged.)
Years ago as a beginner sharpener, I found it EXTREMELY useful to have these cheap knives to practice my stone sharpening. One knife was an eBay buy, a Japanese gyuto ($45) apparently made by a student knife maker in-training.
The other carbon blade, I found at a thrift store....European style ($2).
My most recent purchases are stainless, a Mac Ultimate SDK-85 heavy cleaver, and two Shibata Kotetsu types....a 150mm petty, and their 240mm gyuto - both made with R2 steel cores.
The MAC cleaver was for pure functionality....to cut through chicken backbones, etc. I will do a review of that knife soon. It's the heaviest/thickest knife I own.
The Shibatas are completely different....they are "laser type"....lightweight and super thin....and make juelianne and fine slicing a blazing breeze. :hungry3:
Anyway...nice to be here !