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Thread: knife recommendation for sushi beginner

  1. #11
    I picked up a White #2 270mm Yoshihiro yanagiba from Jon recently and absolutely love it. Not only is it an absolutely scary sharp slicing machine but single bevel knives are incredibly fun to sharpen.
    Twitter: @PeterDaEater

  2. #12
    Thanks everyone, I am going to start a fresh and go with Jon's recommendations, I am going to sell my Global s and Ken Onion Shun and start out with a Gesshin Ginga 240mm Gyuto and then add from there. I do have another question. I am not a big fan of the magnetic knife racks but want something a bit different, sad to say, I used to watch Top Chef and on season 1, one of the chefs, Stephen I think, had a knife rack that looked like a mini samurai sword holder which I thought looked awesome, anybody seen one like that? I have searched the web but to no avail.

    Thanks

  3. #13

  4. #14
    Word on the street is that you will be super impressed by the Gesshin Ginga Gyuto. It should blow you away compared to the Globals and Ken Onion Shun. Congrats! Oh and this never happened unless you post pictures when you receive the knife.
    Twitter: @PeterDaEater

  5. #15
    oh yeah...........try and stop me knife porn on its way as soon as it arrives.

  6. #16
    Quote Originally Posted by DaveRossy View Post
    I've seen porsches and lamgobrhinis stored in that fashion... But storing kitchenware in that fashion makes me jealous beyond compare.
    Am I the only one who searched for The Edge from U2 and ended up here?

  7. #17
    Senior Member DeepCSweede's Avatar
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    Quote Originally Posted by DaveRossy View Post
    Okay, I am sorry, but that is a lot of work, if I am going that route - I want it hooked up to a motor that brings it up remotely - Maybe Dave could hook up a remote on his board. Or even better, have it linked to my biorithm so that no one else can touch my key knives. My mother in law has that type of deal with her stove fan. It is flush with the counter and raises up at the touch of a button. Pretty cool stuff.

  8. #18
    Senior Member Benuser's Avatar
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    If your Global vegetable knife is the GS-5, keep it, don't sell it. It may take a crazy edge. Use it for acidic stuff.

  9. #19
    Yes, it is a G5. I will be ordering a 1000/6000 stone this weekend so I will give it a try, thanks. Another quick question, I have noticed a lot of people are not a fan of Global and Shun (I own both) Not trying to start an argument as I have learned sooooo much here and everyone has been great. Is it the type of metal, Price or something else?

  10. #20
    Senior Member Benuser's Avatar
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    Shun: thick and heavy, poor heat treatment, chippy, thick edge, flashy, overpriced, underperformer, aggressive marketing.
    Global: design you love or hate, handle, relatively soft steel, some people find sharpening difficult and report hard burr raising and removal. Price.
    Twenty years ago, the Globals were the only general public knives coming out of the box with a decent edge. Still use them for hard stuff.

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