snowbrother
Well-Known Member
- Joined
- Nov 18, 2012
- Messages
- 141
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What type of knife(s) do you think you want? Chinese Chef's Knife
Why is it being purchased? What, if anything, are you replacing? I've used a couple of chinese cleavers and I love the weight and feel of them. I'm not really replacing anything in my kit, just adding to it.
What do you like and dislike about these qualities of your knives already?
Aesthetics- I love the rugged looks of my CCK knives, as well as the handmade looks of my Japanese knives.
Edge Quality/Retention- While the edge doesn't last long on most of my knives, I still prefer white #1 carbon on most of my knives as I love the edge that I can achieve with it.
Ease of Use-
Comfort- All of my knives are extremely comfortable. The only one I really can't stand to use most of the time is my Shun. I still don't know why I bought it, it was a mistake.
What grip do you use? It depends on the blade and what I'm doing. I'm most comfortable using a pinch grip.
What kind of cutting motion do you use? Depends on what I'm doing and which knife I'm using.
Where do you store them? All of my knives stay oiled and in their sayas and stored in my knife roll.
Have you ever oiled a handle? I regularly oil the handles on my CCK knives.
What kind of cutting board(s) do you use? Bamboo and soft wood. Occasionally composite, but I don't like to use them.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? I use a strop and polish on a 16k or 30k grit water stone. I rarely hone my japanese knives, but when I do, I use my Hand American borosilicate honing rod.
Have they ever been sharpened? I sharpen my knives every week (or when needed). I currently put my gyuto through hell at work, so I usually have to sharpen it every 1-2 days.
What is your budget? I already spent $7k on my knife kit, so I don't really have a max. I just like to by the best I can as long as the knife is worth it.
What do you cook and how often? I work in a fine dining restaurant in DC. We cook American cuisine with French influences. We currently average at about 150-200 covers on a weeknight and have been doing 300 covers on weekends (dinner service)
Special requests(Country of origin/type of wood/etc)? I only use carbon steel if I can help it. I prefer White #1, but I use Aogami Super Steel from time to time.
This is the situation. I love my knives, I use all of them. But I have used a couple of different co-workers chinese chef's knives for prep and I loved it. The knife sped up my prep when it came to vegetables and now I must have one. I strongly dislike name brand knives and I refuse to use anything but carbon steel if I can help it. I prefer White #1 carbon, but I have a couple of Aogami Super Steel knives as well. The only stainless knives I use are my Berti's, and that's just because I particularly like Berti knives.
I am currently looking at the CCK 1303 as I love my CCK knives, but I know there are better knives out there, I am just having a hard time finding them. Would any of you know of any top end chinese clef's knives made from White #1 carbon? Or atleast recommend some good carbon chinese chef's knives.
My current kit includes:
Fujiwara Terayasu 8 1/4" Nashiji Gyuto
Fujiwara Terayasu Nashiji Petty
Konosuke Fujiyama White #1 Kiritsuke Yanagiba 270mm
CCK Butcher Knife (KF2208)
CCK Big Rhino Cleaver (KF2201)
CCK Large Scraping Knife (KF2205)
CCK Small Scraping Knife (KF2206)
CCK Butcher's Bone Chopper (KF2301)
Shun Premiere 7" Santoku
Fujiwara Terayasu Maboroshi No Meito Nakiri Kagugata 7 3/4
Konsuke Fujiyama White #1 Deba 180mm
Konsuke Fujiyama White #1 Wa-Kiritsuke Gyuto 270mm Ebony
Tojiro 270mm ITK Bread Knife
Itto-Ryu Rentetsu Hand Forged White #1 Santoku 160mm
Massakage koishi bunka 170mm
Kikuichi Elite Carbon Hankotsu 150mm
Konsuke Fujiyama White #1 Petty Knife 150mm
Berti Large Chef Knife Anchor Tang Oxhorn
Berti Flexi Fish Filet Knife
Berti Pesto Knife (Mezzaluna)
Sharpening:
Shapton Glass Sharpening Stone 1,000 Grit
Shapton Glass Sharpening Stone 4,000 Grit
Shapton Glass Sharpening Stone 8,000 Grit
Shapton Glass Sharpening Stone 16,000 Grit
Shapton Glass Sharpening Stone 30,000 Grit
MAC Black Ceramic Honing Rod
Hand American Borosilicate Honing Rod
Kangaroo Leather Strop
Why is it being purchased? What, if anything, are you replacing? I've used a couple of chinese cleavers and I love the weight and feel of them. I'm not really replacing anything in my kit, just adding to it.
What do you like and dislike about these qualities of your knives already?
Aesthetics- I love the rugged looks of my CCK knives, as well as the handmade looks of my Japanese knives.
Edge Quality/Retention- While the edge doesn't last long on most of my knives, I still prefer white #1 carbon on most of my knives as I love the edge that I can achieve with it.
Ease of Use-
Comfort- All of my knives are extremely comfortable. The only one I really can't stand to use most of the time is my Shun. I still don't know why I bought it, it was a mistake.
What grip do you use? It depends on the blade and what I'm doing. I'm most comfortable using a pinch grip.
What kind of cutting motion do you use? Depends on what I'm doing and which knife I'm using.
Where do you store them? All of my knives stay oiled and in their sayas and stored in my knife roll.
Have you ever oiled a handle? I regularly oil the handles on my CCK knives.
What kind of cutting board(s) do you use? Bamboo and soft wood. Occasionally composite, but I don't like to use them.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? I use a strop and polish on a 16k or 30k grit water stone. I rarely hone my japanese knives, but when I do, I use my Hand American borosilicate honing rod.
Have they ever been sharpened? I sharpen my knives every week (or when needed). I currently put my gyuto through hell at work, so I usually have to sharpen it every 1-2 days.
What is your budget? I already spent $7k on my knife kit, so I don't really have a max. I just like to by the best I can as long as the knife is worth it.
What do you cook and how often? I work in a fine dining restaurant in DC. We cook American cuisine with French influences. We currently average at about 150-200 covers on a weeknight and have been doing 300 covers on weekends (dinner service)
Special requests(Country of origin/type of wood/etc)? I only use carbon steel if I can help it. I prefer White #1, but I use Aogami Super Steel from time to time.
This is the situation. I love my knives, I use all of them. But I have used a couple of different co-workers chinese chef's knives for prep and I loved it. The knife sped up my prep when it came to vegetables and now I must have one. I strongly dislike name brand knives and I refuse to use anything but carbon steel if I can help it. I prefer White #1 carbon, but I have a couple of Aogami Super Steel knives as well. The only stainless knives I use are my Berti's, and that's just because I particularly like Berti knives.
I am currently looking at the CCK 1303 as I love my CCK knives, but I know there are better knives out there, I am just having a hard time finding them. Would any of you know of any top end chinese clef's knives made from White #1 carbon? Or atleast recommend some good carbon chinese chef's knives.
My current kit includes:
Fujiwara Terayasu 8 1/4" Nashiji Gyuto
Fujiwara Terayasu Nashiji Petty
Konosuke Fujiyama White #1 Kiritsuke Yanagiba 270mm
CCK Butcher Knife (KF2208)
CCK Big Rhino Cleaver (KF2201)
CCK Large Scraping Knife (KF2205)
CCK Small Scraping Knife (KF2206)
CCK Butcher's Bone Chopper (KF2301)
Shun Premiere 7" Santoku
Fujiwara Terayasu Maboroshi No Meito Nakiri Kagugata 7 3/4
Konsuke Fujiyama White #1 Deba 180mm
Konsuke Fujiyama White #1 Wa-Kiritsuke Gyuto 270mm Ebony
Tojiro 270mm ITK Bread Knife
Itto-Ryu Rentetsu Hand Forged White #1 Santoku 160mm
Massakage koishi bunka 170mm
Kikuichi Elite Carbon Hankotsu 150mm
Konsuke Fujiyama White #1 Petty Knife 150mm
Berti Large Chef Knife Anchor Tang Oxhorn
Berti Flexi Fish Filet Knife
Berti Pesto Knife (Mezzaluna)
Sharpening:
Shapton Glass Sharpening Stone 1,000 Grit
Shapton Glass Sharpening Stone 4,000 Grit
Shapton Glass Sharpening Stone 8,000 Grit
Shapton Glass Sharpening Stone 16,000 Grit
Shapton Glass Sharpening Stone 30,000 Grit
MAC Black Ceramic Honing Rod
Hand American Borosilicate Honing Rod
Kangaroo Leather Strop