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Astercook Knife Set, Kitchen Knife Set with Built-in Sharpener Block, Dishwasher Safe, 15 Pieces German Stainless Steel Knife Block Set, Black
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Astercook Knife Set, Kitchen Knife Set with Built-in Sharpener Block, Dishwasher Safe, 15 Pieces German Stainless Steel Knife Block Set, Black Astercook
Angerstone Portable Whetstone Knife Sharpening Stone - Outdoor Hunting Knife Sharpener Stone Kit Dual Grit 400/1000 - Pocket Sharpening Stones for Knives with Cowhide Pouch for Bushcraft Camping Field
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THRWCLUB Axe Sharpener 400/1000 Grit - Hatchet/Axe Sharpening Stone, Axe Blade Sharpener, Sharpening Puck, Lansky Puck, Dual Grit Multi-Purpose Hatchet Sharpening Tool with Leather Sheath
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Knife Set with Block, N NOBLE FAMILY 16Pcs Kitchen Knives Drawer Organizer Set with Sharpener, Cutting Board, Anti-Slip Chef Knives Set with 6Pcs Steak Knives, Black
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Knife Set with Block, N NOBLE FAMILY 16Pcs Kitchen Knives Drawer Organizer Set with Sharpener, Cutting Board, Anti-Slip Chef Knives Set with 6Pcs Steak Knives, Black Jianyamei
BRODARK Kitchen Knife Set with Block, Full Tang 15 Pcs Professional Chef Knife Set with Knife Sharpener, Food Grade German Stainless Steel Knife Block Set, Christmas Gifts, Steel-king Series
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BRODARK Kitchen Knife Set with Block, Full Tang 15 Pcs Professional Chef Knife Set with Knife Sharpener, Food Grade German Stainless Steel Knife Block Set, Christmas Gifts, Steel-king Series Brodark Store
MOSFiATA Kitchen Knife Set, 12 Pcs Japanese Stainless Steel Knife Sets for Kitchen with Oxford cloth storage bag with Knife Sharpening Rod, Dishwasher Safe, For Outdoor
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MOSFiATA Kitchen Knife Set, 12 Pcs Japanese Stainless Steel Knife Sets for Kitchen with Oxford cloth storage bag with Knife Sharpening Rod, Dishwasher Safe, For Outdoor iHome888
MIDO PROFESSIONAL ABRASIVE Knife Sharpening Stone 400/1000 Whetstone Sharpening Stone with Non-Slip Rubber Base for Kitchen, Hunting, and Pocket Knives or Blades
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MIDO PROFESSIONAL ABRASIVE Knife Sharpening Stone 400/1000 Whetstone Sharpening Stone with Non-Slip Rubber Base for Kitchen, Hunting, and Pocket Knives or Blades miduguoji
Knife Sharpening Stone - Dual Grit Whetstone 400/1000 3000/8000, Knife Sharpening Stone Set, Tpstone Knife Sharpener Tool,Easy to Use
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Intelitopia Complete Knife Sharpening Stone Set – Dual Grit Whetstone 400/1000 3000/8000 Knife Sharpener with Leather Strop, Flattening Stone, Bamboo Base, 3 Non-slip Rubber Bases & Angle Guide
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Intelitopia Complete Knife Sharpening Stone Set – Dual Grit Whetstone 400/1000 3000/8000 Knife Sharpener with Leather Strop, Flattening Stone, Bamboo Base, 3 Non-slip Rubber Bases & Angle Guide keepooon
YeopAsda Knife Sharpening Stone Set - Premium 4 Side Grit 400/1000 3000/8000 Whetstone Sharpener Kit - Non-Slip Bamboo Base,Cut Resistant Gloves, Angle Guide,Flatting Stone,Honing Guide,Leather Strop
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YeopAsda Knife Sharpening Stone Set - Premium 4 Side Grit 400/1000 3000/8000 Whetstone Sharpener Kit - Non-Slip Bamboo Base,Cut Resistant Gloves, Angle Guide,Flatting Stone,Honing Guide,Leather Strop Dember
HENCKELS Razor-Sharp 20-Piece Statement Knife Set with Block, With Bonus Sharpener, German Engineered Knife Informed by over 100 Years of Masterful Knife Making
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HENCKELS Razor-Sharp 20-Piece Statement Knife Set with Block, With Bonus Sharpener, German Engineered Knife Informed by over 100 Years of Masterful Knife Making Knife Aid, Inc.
Dfito Chef Knife Sets with Roll Bag, 9 Pieces Professional Knife Set, High Carbon Stainless Steel Kitchen Chef Knife Set, Red Pakkawood Handle, Dishwasher Safe
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Angerstone Axe Sharpener - 3.8”Oversized Axe/Hatchet Sharpening Stone - Whetstone Blade & Tool Sharpener, Dual Grit 180/320 Sharpening Puck with cowhide Sheath for Bushcraft, Camping and Field Use
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Knife Set, 15 Pieces Kitchen Knife Set with Built in Sharpener, German High Carbon Stainless Steel Knife Block Set, Dishwasher Safe, Black
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Knife Set, 15 Pieces Kitchen Knife Set with Built in Sharpener, German High Carbon Stainless Steel Knife Block Set, Dishwasher Safe, Black Amorston Offical
HiramWare Knife Sharpening Stone with Non-slip Rubber Base, 400/1000 Grit Premium Whetstone, Double-Sided Knife Sharpener for Kitchen, Waterstone for Honing Blades Manually
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HiramWare Knife Sharpening Stone with Non-slip Rubber Base, 400/1000 Grit Premium Whetstone, Double-Sided Knife Sharpener for Kitchen, Waterstone for Honing Blades Manually Hiram Deals
Sharp Pebble Premium Whetstone Knife Sharpening Stone 2 Side Grit 1000/6000 Waterstone- Whetstone Knife Sharpener- NonSlip Bamboo Base & Angle Guide
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Sharp Pebble Premium Whetstone Knife Sharpening Stone 2 Side Grit 1000/6000 Waterstone- Whetstone Knife Sharpener- NonSlip Bamboo Base & Angle Guide MIGHTY DREAMS
Knife Set with Block for Kitchen - 7Pcs Hand-Forged Kitchen Knife and Magnetic Holder with Ergonomic Handle-Perfect for Novice to Professional Chefs.
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Knife Set with Block for Kitchen - 7Pcs Hand-Forged Kitchen Knife and Magnetic Holder with Ergonomic Handle-Perfect for Novice to Professional Chefs. LXSEREY STORE
Knife Sharpening Stone Kit, KERYE Professional Japanese Whetstone Sharpener Stone Set, Premium 4 Side Grit 400/1000 3000/8000 Water Stone, Flattening Stone, Angle Guide, Leather Strop, Anti Cut Gloves
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Knife Sharpening Stone Kit, KERYE Professional Japanese Whetstone Sharpener Stone Set, Premium 4 Side Grit 400/1000 3000/8000 Water Stone, Flattening Stone, Angle Guide, Leather Strop, Anti Cut Gloves Sakai Heritage
zongchuan 5 PCS Damascus Chef Knife Set, Ultra-Smooth Cutting Experience and Professional Grade Sharp, Kitchen Knife Set,Handle Ergonomic Design,9CR18MOV High Carbon Stainless Steel,Dishwasher Safe
-33%
$51.10 $76.79
zongchuan 5 PCS Damascus Chef Knife Set, Ultra-Smooth Cutting Experience and Professional Grade Sharp, Kitchen Knife Set,Handle Ergonomic Design,9CR18MOV High Carbon Stainless Steel,Dishwasher Safe ZongChuan Official Store
jedy617 said:
why no maxamet or rex121? Both are better. Also how hard
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Again. I'm going on my experience with other steels. From what I've seen I'd like something tougher than those steels. I use low edges on my knife because I like something sharp.

I just ordered the s90v so it might be a while. I want to see the toughness on it before but zmax looks tough enough at least as tough
Bico Doce said:
forget hardness. Toughness is our top priority here. Need to be able to cut thru raw pasta without flinching
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My zdp just has a chippy feel. I haven't chipped it and over course the geometry kelis with the strength but it's heavy unbalanced and at 12 degrees it's ultra sharp but it doesn't hold an edge longer than my magnacut at 15 from what I experienced
 
Bico Doce said:
No onion video, no zmax. Once I see that vid then I know he is serious about this
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I've never seen people get so riled up over a onion dude relax I actually been using onion powder the last few days because I don't have any onions and I've been too lazy to go shopping. I'm out of onion powder so I'm going get a few and do some prepping
 
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KKF sure does take us into some weird territory sometimes
 
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Here's a dirty little secret Big Steel dont want you to know. Big Steel pushes the narritve that chefs use knives to sell more steel. But it's 2024! Don't fall for it, we're not cavemen anymore. Real chefs use machines. We ain't got time to peel n dice an onion one by one like it's 420 AD.

Need an onion?

Just throw 5 in the robot coupe and
youll have it for tomorrows mise.
We got better things to do, like our hourly smoke break and yelling at servers. Knives are just for display. Personally, I use a slap Chop since Im cultured and have actual skills and not a complete animal.
 
Id like to know what the real pros use
And no I didn't Go shopping. I been busy and lazy AF.
 

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insidiousaudio said:
Id like to know what the real pros use
And no I didn't Go shopping. I been busy and lazy AF.
Click to expand...

I would probably use my Ashi 270 sujihiki or whichever of my 300 mm gyutos was handy. A longer blade lets you do things in one or two long strokes which minimizes sawing and tearing. Ideally you would want something fairly thin at the spine and not too tall from edge to spine. A thicker spine will lead to wedging and tearing. A taller blade height increases drag. Getting the best looking slices is all about minimizing sawing, tearing, and drag.
 
stringer said:
I would probably use my Ashi 270 sujihiki or whichever of my 300 mm gyutos was handy. A longer blade lets you do things in one or two long strokes which minimizes sawing and tearing. Ideally you would want something fairly thin at the spine and not too tall from edge to spine. A thicker spine will lead to wedging and tearing. A taller blade height increases drag. Getting the best looking slices is all about minimizing sawing, tearing, and drag.
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Yea that has been my conclusion. The latest blade is ruffly 48mm tall 8.4 long and about 1.8 at the thickest of the spine. It's tall enough to still do cabbage and the larger stuff As well as slice most meets. I actually like seafood more than anything so not a ton of brisket but I do on occasion.
I debone time to time but mostly modern home Cooking. I'm to busy to go hunting now and days. I need to find time I love waterfowl as well. Duck and goose goose imo is better. I love rabbit stew to but I'm at the mercy of paying
 
M1k3 said:
In my current rotation: Munetoshi 270mm, @HSC /// Knives Z-wear 260mm and 52100 230mm and Tosa Nakiri 165mm.

Sometimes use: Mercer Millennia 9", 9" Russel Green River Works, Old 10" Forschner or Chopper King cleaver.
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With the advance stainless steels is there a reason to use anything else? I'm interested in the zMax but the s90v is pretty close in edge retention and toughness and is truly stainless
 
insidiousaudio said:
With the advance stainless steels is there a reason to use anything else? I'm interested in the zMax but the s90v is pretty close in edge retention and toughness and is truly stainless
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Geometry, grind, profile, hardness, construction (San mai vs mono), size, weight, cost, ergonomics, ease of sharpening, love of patina, availability.
 
insidiousaudio said:
With the advance stainless steels is there a reason to use anything else? I'm interested in the zMax but the s90v is pretty close in edge retention and toughness and is truly stainless
Click to expand...
Yes.

The knife itself.

Doesn't matter if the steel is 1045, Rex 121 or s125v.

If the geometry sucks, the knife sucks.

If it's uncomfortable to use, the knife sucks.

If the heat treatment is off, the knife sucks.
 
insidiousaudio said:
With the advance stainless steels is there a reason to use anything else? I'm interested in the zMax but the s90v is pretty close in edge retention and toughness and is truly stainless
Click to expand...
Overkill. Sure it may be "better" than a lot of other older steels but is it necessary to my application? I like to sharpen and polish so I don't want stainless or a lot of edge retention. I had a knife in k390 and the edge retention was seriously impressive but I sold it.
 
Bico Doce said:
Overkill. Sure it may be "better" than a lot of other older steels but is it necessary to my application? I like to sharpen and polish so I don't want stainless or a lot of edge retention. I had a knife in k390 and the edge retention was seriously impressive but I sold it.
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You enjoy putting and edge on? I honestly do too but I'd rather keep polishing for that hair wettling edge. I mostly do potatoes, bell peppers, onion, garlic sometime squash and sweet potatoes, cucumber, carrot( mostly in stew and believe it or not coming from an Italian family that puts carrot to neutralize the ph and make it sweeter in their sunday sauce) tomatoes even more typical vegetables and fruits like oranges lemons. Along with fresh basil,bay leaf and any kind of peppers I can get my hands on.
Tonight I'm being lame I got boneless skinless chicken, three types of cheese and habaneros for a version of Alfredo I like to make. Tomorrow dark meat chicken three oranges and some veggies and rice to make orange chicken. So tonight I'm going to cut the chicken in fine strips a little bit bigger than the noodles is thickness and width about an inch long. right now the magnacut is my favorite knife. Probably be another month before I get the s90v but I'll put my own edge on it after I try the factory edge.
 
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M1k3 said:
Yes.

The knife itself.

Doesn't matter if the steel is 1045, Rex 121 or s125v.

If the geometry sucks, the knife sucks.

If it's uncomfortable to use, the knife sucks.

If the heat treatment is off, the knife sucks.
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Buy this miyabi. It's zdp with a lot of meat on it. You will love it. Lol
I had a good phone until it stopped charging and for some reason the insurance said it wasn't covered so now I have a cheap Motorola. I'll see if I can get a good picture of the grind on the blade on the magnacut. It's a killer blade and I don't need another on but I want the s90v. I always head that the carbon blades got sharper but I think the modern pm steels that's a thing of the past
 
stringer said:
Geometry, grind, profile, hardness, construction (San mai vs mono), size, weight, cost, ergonomics, ease of sharpening, love of patina, availability.
Click to expand...
Well so far I think my magna cut is the best blade and the person who hand built it is a good smith and a pro chef. I was skeptical but I fell the the magna cut hype and trusted Gabe and I'm happy with it. It's on the light side but I've gotten use to it. It's the best balanced blade I have for sure and it's very slicey. 1.8mm think and still plenty tough.
 
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