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Thread: GQ Article on Selecting Kitchen Knives

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    Senior Member larrybard's Avatar
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    GQ Article on Selecting Kitchen Knives

    Congratulations to Korin on getting mentioned as a source for most of the recommended knives. But there were a few things in the article that seemed a bit strange -- clearly, if that is correct, not attributable to Korin as the source -- even to my untrained eyes.
    http://www.gq.com/life/food/201410/d...-knives-skills
    Like use of a "slicer" to fillet fish, use of a gyuto for cutting through bones, and a diagram on the proper technique for cutting onions that would seem to put finger tips very much at risk.

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    Senior Member EdipisReks's Avatar
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    I can only assume that the choppin' through bones part was copied from a source that was talking about western chef knives. I have no problem cutting through chicken bones with a Wusthof or Sab, but I don't do it with my thin edged Gyutos. I've filleted fish with a slicer, before.

  3. #3
    Thank you!

    Yea... I don't know where they got this information, because I certainly didn't send it to them.

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    facepalm

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    idemhj's Avatar
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    The section on how it is virtually impossble to sharpen your own knives is BS too. I don't doubt that the pros can do a much better job than I. But I can do it - and it does not take years to achieve an acceptable level

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    Senior Member larrybard's Avatar
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    Quote Originally Posted by idemhj View Post
    The section on how it is virtually impossble to sharpen your own knives is BS too. I don't doubt that the pros can do a much better job than I. But I can do it - and it does not take years to achieve an acceptable level
    I have no doubt you are right, but given the likely audience -- home cooks who would probably reach for an inappropriate steel or some Accusharp device that would might do serious damage to their knives -- as a practical matter recommending that they send knives needing sharpening to someplace like Korin makes sense. How many of those readers could instead be expected to buy a suitable set of stones and spend the time patiently learning how to sharpen correctly -- and then get the desired results? KKF participants are hardly typical of home cooks.

  7. #7
    I'm sending my gyuto back to Devin with a harshly worded complaint about his inferior design. He's got a lot of damn nerve charging what he does for knives that don't have "metal running the full length." Sheesh!

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    idemhj's Avatar
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    Quote Originally Posted by larrybard View Post
    I have no doubt you are right, but given the likely audience -- home cooks who would probably reach for an inappropriate steel or some Accusharp device that would might do serious damage to their knives -- as a practical matter recommending that they send knives needing sharpening to someplace like Korin makes sense. How many of those readers could instead be expected to buy a suitable set of stones and spend the time patiently learning how to sharpen correctly -- and then get the desired results? KKF participants are hardly typical of home cooks.
    Well, point taken. However, where I live most of the pros are hardly in the Korin class (Maksim being the exception, but only the select few will know of him). So i still have reservations about recommending nice knives, but telling people that they are not capable of maintaining them. (As you may have gathered I am a big fan of Chad Ward's An Edge in the Kitchen.)

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    Zwiefel's Avatar
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    Glad to see our little corner of the world getting some light shined on it...but wish they'd done their homework just a little better, several facepalms in that article.
    Remember: You're a unique individual...just like everybody else.

  10. #10
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    So is anyone writing Mr. Sullivan and offering guidance? I rarely have much hope for articles like these, and generally doubt the sincerity of the authors, but a less cynical person ought to try being helpful.

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