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  1. #11
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    Quote Originally Posted by steelcity View Post
    The knife that I probably use the most would be the utility knife or a petty in this case. I have larger hands so I'm trying to avoid handles that look narrow. As far as stainless or carbon I guess I really don't have a preference. I'm just afraid if I forgot to wipe a carbon blade after cutting a lemon or lime that it would turn the blade. How fast does acid start effecting the carbon blade? After reading the above recommendations in regards to VG-10 knives, I agree that I should probably stay away from them for my first knives since they can chip and take awhile to sharpen.

    Some other knives that have caught my attention are Tojiro DP and JCK Misono. I really like the looks of the Hattori Forum and Shun Edo but both are priced higher than I was looking the spend. Although the Hattori Forum Gyuto with the black linen handle really looks nice.
    the DP is VG10, and as much as I enjoy the knife I rarely use it simply because I don't like sharpening it and well I have some nicer stuff I enjoy more.

    There are a bunch of different Misono knives, none of which I have experience with, but they usually get good reviews. Another one you can look at is the JCK Carbonext. It has the benefits of Carbon with added rust resistance.

    In terms of how fast a knife will rust or be effected. Well some will be seconds, others longer but in the end you shouldn't leave them wet or with food on at all. I accidentally left some onion on one of mine for a minute and some brown spots were there when I wiped it off. You will also have to get used to a Patina building and be okay with how it looks, some people think it looks dirty, other love it. Carbon knives when you get used to it just involve having a dry cloth around to quickly wipe your knife down before going to eat or to do something else. Then when its kitchen tidy time wash it and dry it. It hardly takes extra time at all, just some brain power to remember.

  2. #12
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    What is the consensus in regards to MAC knives?

  3. #13
    Welcome!

    Personally I prefer carbon with big patina:>)

    Might want to try the what knife to buy sticky...will ask the basic questions and more of the forum will read it--you will get plenty of answers and have many more questions.

    http://www.kitchenknifeforums.com/sh...should-you-buy

    Cheers

  4. #14

  5. #15
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    Quote Originally Posted by steelcity View Post
    The knife that I probably use the most would be the utility knife or a petty in this case. I have larger hands so I'm trying to avoid handles that look narrow. As far as stainless or carbon I guess I really don't have a preference. I'm just afraid if I forgot to wipe a carbon blade after cutting a lemon or lime that it would turn the blade. How fast does acid start effecting the carbon blade? After reading the above recommendations in regards to VG-10 knives, I agree that I should probably stay away from them for my first knives since they can chip and take awhile to sharpen.

    Some other knives that have caught my attention are Tojiro DP and JCK Misono. I really like the looks of the Hattori Forum and Shun Edo but both are priced higher than I was looking the spend. Although the Hattori Forum Gyuto with the black linen handle really looks nice.
    Welcome to the forums, Brian.

    If you have large hands, then I would say to forget the Kagayaki VG10 series, as the handles are on the small side.

    The Hattori Forum knives are nice looking, and the handles on the gyutos are very well suited for larger hands, but the handle on the petty may be on the small side for you. They are made from VG-10, but in my experience VG-10 is neither "chippy" nor harder to sharpen than other stainless alloys.

    The Carbonext knives are a solid recommendation. As noted, they will stain, as they are semi-stainless.

    You may want to consider the Fujiwara FKM stainless knives at JCK. Decent size handles, and the fit and finish are better than their price would lead you to assume.

    Rick

  6. #16
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    You know what. Rick brings up a good point, I've been saying VG10 is hard to sharpen, but in truth its not that much different than other stainless knives I own, I just don't own many other stainless knives, the only others I can think of is a 440a and a carpenter steel, and I don't enjoy sharpening those either. So I may just be a bit biased towards carbon.

    I started with Stainless, then got my first carbon and that was it for me. I love Carbon steel knives so I may push for them, but if you are set on stainless, the Fujiwara's get good reviews as well and will be closer to your price range.

  7. #17
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    welcome!
    I haven't lived the life I wanted, just the lives I needed too at the time.

  8. #18
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    Thanks Pensacola for the recomendation. Thanks chinacat for pointing out the sticky for me. I will continue this conversation in the kitchen knife section.

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