Go to the Article: The ChefSteps Kitchen Team Shares Their Favorite Knives
This is a great read. Also, I would really love some guidance on sharpening single bevel knives. I bought one recently and have yet to tackle sharpening it. There isn't a lot of content out there for sharpening single-bevel knives, and it'd be great if someone could direct me in the right direction. I have a single-bevel Yanagiba that would really appreciate it!
Whats the story with the wood blocks the knives are resting on? Looks like a nice way to display and organize knives in a drawer.
wish one of you were like "straight up victorinox" Bang for buck, baby!
In Grant's drawer, I'd most certainly would pick what looks like a Itou with mammoth tooth handle over all the other
these are saya, not wood blocks for displaying knives
I saw this out there. Good luck!
I just bought a Masakage Koishi 150mm Petty last week! I am in love with it. I've always wanted a petty for small everyday use.
Can i have some info about the saya companies? are they all custom made or generic saya's? where can i get them?
Usually, saya are custom made so that the associated blade fit snugly inside and doesn't hit repeatedly the wood, which could damage the knife edge. They usually comes with the Japanese knife you purchased but not always. Otherwise you can buy a generic saya but you have to be careful because they dont fit with all knife (look on the chefknivestogo website, they have generic saya that fits certain brand). You can have one custom made in poplar like those in the drawer which are cheaper if you just intend to protect your knife edge while it's in a drawer or travel with it safely or go for something expensive like maple if you intend to show it around (I personally have all my handle and saya done by Schroeder Knifeworks, you can look at what he does on his website or Instagram page, but they are plenty of other maker out there, you just have to google them or look on knife forum)
Any thoughts on cutting boards? Bamboo, plastic, end-grain, etc? How do they affect knife use?
I found this out there. Hopefully it has what you're looking for. Good luck!
Hi Joel and Brian. This is the cutting board the kitchen recommends: https://www.amazon.com/John-Boos-Reversible-Cutting-1-5-Inch/dp/B002ACKG8C?ie=UTF8&keywords=boos%20block%20walnut&qid=1417459925&ref_=sr_1_1&sr=8-1&tag=delvkitc-20&utm_campaign=BlogGiftGuideCampaign&utm_medium=post-boos-board-blog&utm_source=Blog
thanks for clarifying!
Look at the bryan raquin knives a french blacksmith inspired by japanese knives!!!
All of those are beautiful knives. I LOVE the Asai Enji knives that Nick has. Grant, obviously has an amazing collection. But, I really like the taste in Ben's collection. They're all beautiful knife collections. And, I am envious of all of them! ha ha ha
you guys… expensive tastes. anything in the more-attainable category of <$100?
Cook's Illilustated did a segment on best knifes.
Check out the Richmond Artifex line from Chef Knives to Go. I've used these knives for some time and really like them. One particular favorite is their hankotsu. IMHO a better design for general use than the traditional Japanese style pictured in the lead-in image.
One other comment. I also just need to use a Spyderco Tri-Angle Sharpmaker to get a great edge on these. Very quick and easy to use, No need for complex/expensive Japanese water stones.
That's easy. Go for the Cook's Illustrated 20-year favourite, the Victorinox Fibrox. It comes in 8" and 10" versions, costs chump-change, and is all anyone needs in a chef's knife. Forty years from now, you might have replaced it, but I guarantee you will still own it.
I'm a knife hoarder! Always on the look out for the next best one! These all had me drooling! Thanks for sharing!
Why not try the Henkel Cermax knives, very high rockwell inner core surrounded by many layers of softer steel, there is a new limited edition chefs knife this year. I was fortunate enough to purchase it it Europe this spring, I also have the Suntoku version, these knives are absolutely fabulous. I just need one of the paring knives, but won't use it except on a board, they are hideously sharp!
Knive geeks, check out the awesome stuff this dude sells. Largest collection of (rare) Japanese knives in Europe! He imports his stuffs directly from Japan. Even the cheaper knives are great. Dutch site but international shipping. Highly recommended! http://www.japansemessen.nl/
Quick question about some knives in the collection pictures that aren't discussed in the blurbs: In Grant's collection picture, what are the two knives 2nd and 3rd from the left, starting with the one in the red box. I think it's the same one as the second from the bottom in Ben's collection photo. And also, what are the two knives 2nd and 3rd from the left in Nick's collection photo? I think the 3rd one might be a Shun knife. Thanks so much.
Thanks man, there are some very good and affordable knifes ! That's what I was looking for
Oh. Ryusen not ryerson.
Same here. Got 12 knives in my arsenal so far
Haha. I see you guys bought the premium Sayas from Epicurean. I also have one for my gyuto.
