Recent content by nonoyes

Dull knives. I’ve noticed that g&g cuts better especially for things like carrots or peppers using any IKEA “air bnb” chef’s knife. 1) there’s leverage for tough things like carrots and 2) the angled start to the cut means a small section of the edge starts to slice into a small portion of the...

Why not?

Came here just to see if there was a thread on the hurt. Man, I feel so bad for restaurant/hospitality professionals. Others, too, almost all stores and many other businesses are shut down where I'm at. I don't have the science pedigree or enough inside data to say what's right or wrong, and I'm...

All I know is I really want this no-longer-available yo-handled yoshi. (Naturally, if it ever comes back in stock I'll probably lose interest almost immediately.) https://www.epicedge.com/shopexd.asp?id=86481

I wouldn't crap on ee for this. Sounds like ryusen is just attempting to reduce it's no. of retailers, create exclusivity, and improve its ability to enforce msrp. Kind of a d*ck move cutting out reputable retailers but that's their prerogative? Coincidentally, price increase.

At these prices you could almost buy a fork.

Light and thin and carbon, eh? How about a Ginga?

Wow. It appears that you've thinned the heck out of that thing, and yet you can still see in the dueling choils picture how quickly it gets thick above the edge, and how abruptly the bevel starts. Or am I deceived? How was it performing other than banging knuckles? Great pics, great...

And fall back in love with your Henckels?

Isn't there at least one custom maker in Vienna with very pretty knives? Don't remember the name. You could treat your friend to a (possible) road trip + immersive knife buying experience. Also Jürgen shanz. Try the shop Lorenzi. It's a small but knowledgeable shop in Vienna and I think they...

Wusthof has changed since I bought my knife years ago so this may not apply to yours but I don't enjoy sharpening mine. At. All. I still think it's a great knife otherwise. The steeling I'm referring to is not sharpening, it is using the metal rod to "realign the teeth", which is a quick task...

This might be a contrary opinion but I think that if you do not sharpen yourself, German knives are better for the casual home cook (if it fits your cutting style etc.). The passable edge lasts longer, it holds up pretty well to board contact, and professional sharpening is not required very...

It's hard, but don't overthink it. Any of these knives from these vendors in this price range should be pleasant to use and to sharpen. Vg 10 gets a bad rap as difficult to sharpen but EVERY SINGLE review of a vg10 knife provides an exception to this "rule". I think R2 is chippier than vg10...

Props to the parer from this home cook. If I could only have two knives they would be chef's and 3.5 or 4" parer. Third knife would be a shorter, tougher chefs, 180 or 150, on the tall side. Use paring knife all the time to core strawberries, peel thicker skins, dig imperfections out of fruits...

Different context. Of course companies keep secrets when it gives them an advantage. It is not the role of the consumer to respect that, though.