Dispelling Myths

[maxim]

I will like to add something about Jnats

Many think that sword stones or sword polishing is same as knife polishing, but in fact that is very very different things !
They have to use very different stones as steel is much softer then on our knives ! Stones they need to have very little cutting power and be very different shape.

Many sword smith is NOT sword polishers so dont think that is you are sword smith you have to be good at sharpening things or polish it !

[Crothcipt]

Great thread.

I eat chicken and fish; I break down whole chicken and fish. If I thought it was ok to use one knife for both tasks, I would have one knife for them. Therefore, I like this rule, one knife for fish, another for chicken, because it allows me to get ANOTHER KNIFE. More rules, more knives.

Rationalizatingly yours,

Jack

+10

[Keith Sinclair]

Interesting some history of Japan Gyuto's.I always thought that the more traditional Japan Gyuto is drop nose wt. flatter edge profile.Like the Takagi Honyaki Gyuto, Kamagata Usuba,& the Santoku.The Santoku is a good design for tight spaces.

I also like the looks of the Kiritsuke tho I have never used one.I may end up wt. one of these yet.What kind either the Gyuto double bevel or the more pricy true carbon single bevel hollow grind Kiritsuki.

[Sara@JKI]

I will like to add something about Jnats

Many think that sword stones or sword polishing is same as knife polishing, but in fact that is very very different things !
They have to use very different stones as steel is much softer then on our knives ! Stones they need to have very little cutting power and be very different shape.

Many sword smith is NOT sword polishers so dont think that is you are sword smith you have to be good at sharpening things or polish it !

Yeeeeees! Thank you for adding that!

[Jay]

This is one of the best knife threads I read in the last ten years.

[JBroida]

Myth- Deba is for hacking off fish heads and other similar techniques

Truth- Deba is for taking off fish heads, but the technique is anything but hacking. Deba is not built for the kind of crazy abuse people seem to think it is (due to the blade thickness and heft i would guess. It does hold up to cutting through fish bones, but its also important to use proper and clean technique. See here:







Notice that none of the above videos feature rough or careless technique with the knife. While deba is thick, it doesnt mean its abuse friendly.

On a similar note, i see many people looking for cheaper debas and significantly softer steels. Many people do this because they think deba is just a knife for rough use in breaking down things. Cheaper debas feature many of the same problems other cheap single bevel knives do... poor grind on the ura, poor grind on the bevel, significant warping problems, poor heat treatment. I'm not against being budget friendly, but i am of the mind that it is necessary to buy a good tool that does its job well over saving some money and buying a tool that doesnt do the job as well. Just like other single bevel knives, white #2 and #1 and blue #2 and #1 are the best carbon options from japan. White #2 works better for beginners and people who value ease of sharpening. Blue #1 works best for those who are skilled with the knife and value edge retention. Softer steels (SK steel and sub-par white #3) will not hold an edge well enough, and deba does require a good edge to be able to do its job well. Its not just there to hack things up.

[mpukas]

Are debas sharpened to the same level of acuteness as yanagibas and usubas?

Is the heel of debas sometimes sharpened with a lower angle, and possibly a micro-bevel, so the heel portion is used for tougher taskes and the tip is used for finer tasks?

[JBroida]

They arent sharpened to the same acute angle, as the blade is thicker so the angle is less acute. However, many chefs use the same finishing stone on their deba as they do on their yanagiba (something in the 4-6k range... sometimes 8k). Some chefs will use a back bevel (like a microbevel but on the ura) towards the heel of a deba. Most people use microbevel's along the entire edge. Also, not everyone uses the back bevel. The toughest task that knife will do is taking off the head and this is done by finding a joint between vertebrae, placing the knife gently there, putting your hand on the spine of the knife, and pressing firmly through it (without twisting)... not harsh at all.

[Zwiefel]

They arent sharpened to the same acute angle, as the blade is thicker so the angle is less acute. However, many chefs use the same finishing stone on their deba as they do on their yanagiba (something in the 4-6k range... sometimes 8k). Some chefs will use a back bevel (like a microbevel but on the ura) towards the heel of a deba. Most people use microbevel's along the entire edge. Also, not everyone uses the back bevel. The toughest task that knife will do is taking off the head and this is done by finding a joint between vertebrae, placing the knife gently there, putting your hand on the spine of the knife, and pressing firmly through it (without twisting)... not harsh at all.

Jon, if you aren't careful you're going to leave people with the impression that you know what you're talking about.

Very interesting thread, thanks!

[bieniek]

Myth: Every single japanese citizen have a vast knowledge about kitchen cutlery since the day theyre born.