beater most used knife

Discussion in 'Back of the House' started by panda, Dec 1, 2016.

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  1. Feb 4, 2017 #31

    panda

    panda

    panda

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    i got drawn in by the shininess.
     
  2. Feb 4, 2017 #32

    Pdksays

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    I use a kiwi, I ground off the hollow grind and it's thin as hell. Gets a nice edge but after a few hours of mire poix and veg work it's done.
     
  3. Feb 4, 2017 #33

    panda

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    and then you steel it on the spine of a cheap knife and it comes back :D
     
  4. Feb 4, 2017 #34

    LifeByA1000Cuts

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    Guaranteed sharpness, because we bothered packaging it this time instead of shipping and selling it in bulk :)
     
  5. Feb 18, 2017 #35

    Nomsdotcom

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    My Global Oriental Chef Knife. A knife I can drop and I won't even try to catch it. I always get confused when I use it and it's still sharp, considering how poorly I take care of it :p
     
  6. Feb 18, 2017 #36

    Benuser

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    Yes, sharpening Globals is far from funny.
     
  7. Feb 28, 2017 #37

    mhpr262

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    Before you go to that trouble you should try to polish the striations with a cotton cloth buffing wheel. I have found that a surface that is uneven (on the visible/haptic level) but buffed (on the microscopic level) will glide easier through food and have less stiction than a surface that is "smoother" at first glance but unpolished. I think it is because the large, polished uneven parts act like hundreds or thousands of very small Kullens.
     
  8. Feb 28, 2017 #38

    Benuser

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    Is this the idea of Fein- and Blauplie├čten?
     
  9. Feb 28, 2017 #39

    mhpr262

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    I don't think so. Just plain old polishing, but on a microscopic, invisible level while the obvious big "bumps" mostly stay in place and the knife feels as "rough" to the touch as before. I discovered this effect when I started thinning my own knives with my belt sander, which also had a buffing wheel on one side. The difference is huge.
     
  10. Mar 17, 2017 #40

    Unstoppabo

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    Don't HHH knives start at like $700??!?! Pretty luxurious beaters up in here!
     
  11. Mar 17, 2017 #41

    Godslayer

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    The HHH protech was 200 ish. He does a lazer cut aebl full custom for under 400 or a mass produced variant for 200-295. Beautiful blades. Mine has been modified to be xtra sexy.
     
  12. Aug 10, 2017 #42

    tomsch

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    Yep I paid $200+ for the aebl semi-production 240mm. Great price for a knife that has served me well as my daily go-to knife. Takes a nice edge and retains is for quite some time with just minor stropping.
     
  13. Aug 11, 2017 #43
    My knives getting the heaviest workouts lately are a 225mm Marko AEB-L gyuto and a Mert Tansu 255mm honyaki gyutohiki in blue steel I think.
     
  14. Aug 11, 2017 #44

    panda

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    Currently the only knife I've been using is masamoto hc
    . It's a heavy beast and feels so great after using only light knives.
     
  15. Aug 11, 2017 #45

    labor of love

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    Uraku for working on the line for me.
     
  16. Aug 11, 2017 #46

    Chef_

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    I find that lately ive been using my 150mm carbon funayuki alot more than any of my gyutos.
     
  17. Aug 11, 2017 #47

    labor of love

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    That's funny, I was just thinking how much I would enjoy using a zakuri 150mm funayuki at work. What funayuki do you use?
     
  18. Aug 11, 2017 #48

    Chef_

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    Yamashin. Actually 135mm, Its not the most nicely ground blade, but when its sharp that little thing is no joke.
     
  19. Aug 11, 2017 #49

    aaamax

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    I didn't see anyone post a Chuka.
    Hands down my favourite beater for sure. I swear they get BETTER with use, or was that abuse...lol
    just no frozen or bones. House crap for that.

    Also, first time in a while uploading a pic and DAMN, had no idea photo bucket is now holding your nuts for ransom... FkkcrS!.

    Viva Imgur!

    [​IMG]
     
  20. Aug 11, 2017 #50

    kurwamac

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    I have a stainless cleaver that gets by far the most use, from chopping veggies for stock, filleting fish, and herbs, as well as being irreplacable on the line
    That and a wee parer for little stuff
    The gyutos get far more use at home; where style and fun come first
     
  21. Aug 29, 2017 #51

    Hotonpi

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    Kohetsu SLD Bunka for me. Used every day for this latest 85 days in a row stint without a day off. BUT...don't laugh....I still use my $15.00 IKEA chef knife for a ton of beater prep work. It's unbelievable...holds an edge almost as good as my Yu Kurosaki gyoto and never gives up. Go figure.
     
  22. Sep 1, 2017 #52

    Lazarus

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    I've a little western handled Burke slicer that I use for everything that I can do with a 210mm. Sad thing is I thought about getting rid of it at first because the handle was I thought a tiny bit small.
     
  23. Sep 1, 2017 #53

    Mucho Bocho

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    Carter 180 Muteki G. Really my kids knife. Yesterday Madeleine was cutting through a block of cheese over the stainless steel counter. No chips either
     
  24. Mar 7, 2018 #54

    Alfa

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    9.5 MAC professional series that Ive had for almost 10 years and used in 4 different countries.
     
  25. Mar 7, 2018 #55

    StonedEdge

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    My most used knife these days is a 150mm Watanabe stainless clad blue steel petty. I think it's my limited counter space that makes me reach for it.
     
  26. Mar 9, 2018 #56

    panda

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    i'm still impressed with misono moly series that i got from daveb at how good it is while being so inexpensive. i will admit i still long for the yoshihiro mono ginsanko, just cant bring myself to spend $200 on a beater.
     
  27. Mar 9, 2018 #57

    labor of love

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    Tanaka 150mm ginsanko Petty and tojiro 8.5inch bread knife. Together they retailed for like $100. I’ve worn them down to nothing. I’d feel guilty/embarrassed just giving them away considering the condition that they’re in. Definitely got my money’s out of both knives.
     
  28. Mar 9, 2018 #58

    aaamax

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    Lol, how many times friends are over and bring something that they want to prep, say a big cheese and then proceed to reach for whatever blade you happen to have within arms reach and cut on the plate/platter. ouch.
     
  29. Mar 9, 2018 #59

    Jovidah

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    That's why you put the crap knives in the most accessible location, so they reach for those first.
     
  30. Apr 11, 2018 #60

    tomsch

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    I keep my nice knives in a roll and stashed in the pantry at home. I do keep a 8" Wusthof chef knife for when anyone over wants to cook. I also grab it from time to time for tough stuff such as splitting chickens.
     

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