Narkis are my soft spot!!

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guytolover457

guytolover457

Member
Joined
Jul 4, 2024
Messages
17
Reaction score
6
Location
Ireland
Hi y'all, new here and wanted to say hi, I am a young lad who wants to be a chef when I am older and sadly turned down the knife path and have turned into a knife addict especially for narkis and strangely haven't bought one yet but I am planning to 😈. Just wanted to say hi and explain myself and hope you guys are all well👍
 
guytolover457 said:
Hi y'all, new here and wanted to say hi, I am a young lad who wants to be a chef when I am older and sadly turned down the knife path and have turned into a knife addict especially for narkis and strangely haven't bought one yet but I am planning to 😈. Just wanted to say hi and explain myself and hope you guys are all well👍
Click to expand...
I like a narki
 
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guytolover457 said:
What are sticky threads
Click to expand...

If you look at the first few threads in most of the sub-forums you'll see they are "stuck" at the top of the page. These threads don't move down the line with time and are always at the top. They have a thumb tack emblem next to them. These threads are often describe forum guidelines or are helpful in other ways.
 
HumbleHomeCook said:
If you look at the first few threads in most of the sub-forums you'll see they are "stuck" at the top of the page. These threads don't move down the line with time and are always at the top. They have a thumb tack emblem next to them. These threads are often describe forum guidelines or are helpful in other ways.
Click to expand...
Ok thank you 👍
 
The choice in nakiris is huge. The good news is, you may get them already for little money. Expect though that the cheaper the knife, the more you have to do yourself. Think easing choil and spine, thinning, sharpening. And accept a lot of imperfections. Most of them are not related to its usability, though.

First thing I would think about is if you're prepared to work with a carbon steel blade with a carbon soft steel cladding. It does require some discipline if you're not used to it. In daily life, a first introduction by a carbon core with a stainless cladding may be a good idea. Think https://japanesechefsknife.com/prod...el-no-1-series-frkzw1-4-nakiri-165mm-6-4-inch
This knife comes with a good factory edge, which is rather unusual.

Anyway, I think it would be a good idea to use the questionnaire,

https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/

and publish it as a new thread in the general directory https://www.kitchenknifeforums.com/forums/the-kitchen-knife.4/

It gives us more information about what you're looking for.
 
Benuser said:
Where are my manners?
First, welcome aboard!
Click to expand...
No thank you the questionnaire is crazy good and thank you for the advice but I still need to learn more about knife lingo like thinning e.g. what it does and when to spot if a knife needs it.
 
guytolover457 said:
No thank you the questionnaire is crazy good and thank you for the advice but I still need to learn more about knife lingo like thinning e.g. what it does and when to spot if a knife needs it.
Click to expand...
What thinning does: reduce the resistance the knife will find when going through hard stuff. Why? When sharpening only the edge, it's getting moved little by little to a thicker part of the blade. How to recognise the need? The bevels get wider. Was originally only a hairline. A common width above the edge with a chef's knife used for general purposes with a lot of board contact is 0.2mm. When the are area behind the edge is thin, it is nail flexing. Push the edge flat against your nail and you see a bulge raising.
 
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