aaguirrejr

I heard he's in the Philippines! I'm in the Philippines right now, and I'd LOVE to meet Tony!!! Tony, if you read this, send me a PM!

those knives are taking FOREVER to get here!!!! at the mean time, should i not use these knives on acidic ingredients? heard it'll damage the knife permanently. is this an old wives' tale?

What's the difference between a french slicer and a sujihiki?

topic title & description says it all...

I checked out the EdgePro video on YouTube and it seems simple enough. Though if I used stones, I'd think that I can probably get a sharper edge on them than I would with the pre-set angles of EdgePro....And i did get that deba. I guess I'll read some more and think it over. I just watched the video on YT and it seems you can sharpen a single-beveled knife with the edgepro. The question is whether the EP can get it as sharp as whetstones.

Up until now, Bob's really helped me and I've gone too far now to not listen to his advice about stones and whatnot. These knives will be for professional use. I'll be bringing them with me to work and I'll be sharpening them at home. With that out of the way, would this edgepro thing be better for me or will Bob stand by his original advice? I checked the site out and saw that the edgepro apex 3 kit is $200.

My quest for knives is complete and I'm now need stones and steels. More help would be much appreciated. This is what I've decided on: Hattori KF Gyuto, $255 Kikuichi Slicer, $105 Shun Paring, $45 Korin Ginsanko Deba, $244 That's maybe around $700 incl. shipping. The budget I've got for the stone(s) & steel(s) is 300. Go!

I might have to go stainless...I dont want my choices to be restricted due to blade choice and i don't want to go carbon... Plus these knives are going to be for work. If they're going to have any affect on the food, I can't have that. And I usually place my knives in hot water until I use them.

Cool! Did you get the 270mm slicer and the 165mm deba? ← I got the 240 slicer & 165 deba. my chef just gave me a raise yesterday (1 year now at the place im working at) so im thinking of buying that gelstain filet knife too...not sure yet, just thinking. and abuot the blazen chef's you recommended, that's combo steel, right? A special-alloy high carbon steel powder is then forge bonded to each surface of the blade. Finally, this core material is forge-welded between two layers of #18 chrome stainless steel and tempered to Rc 63. if so, that might be the one ill be getting...the nenox looks interesting, but when i saw the price (380?!?!) i didn't read on lol

I can spend over 150 for the gyuto...seeing as i spent 250 for the deba i figure i can and should spend AT LEAST the same amount for the gyuto (the knife im going to use most). im going to get the money i need for that from the budget i set aside for the stones (i set aside 200...hope that's enough) thanks for the link....thats the knife my chef's got! the vg10 -- i see it scored high on his review. thanks for the help bob

I've bought knives now... I got the slicer, paring & deba -- the ones you've recommended. I'm holding on the Gyuto...Since it's the knife I'll use the most, maybe you can recommend me some more? I was wondering, is the Gyuto flexible enough to be used as a fillet knife? I just ate at a sushi bar earlier and the chef took the salmon off the skin using a gyuto...Was it his skill or is it actually flexible?

Ahh, now i got ya. That's the reason I need a fillet knife. I'm going to be breaking down whole salmons and snappers, so yeah, I need a flexible blade. Damn, I was excited about that deba.

Seeing that video makes me wonder what the flexible blade the fillet knife has is for. How did he take off the skin so easily without that flexible blade? Is the edge of a deba on an acute angle or something? What knife is he using? I checked out my Chef's knife, he's got a masamoto vg10 gyuto, what are the thoughts on that? any specific reason you'd recommend the kikuichi over the hiromoto slicer? and miles, why would i want a patina?

okay. an above poster mentioned a deba. what's that knife for? gyuto: i saw a hattori one online and was wondering why you didn't (or don't) recommend the hattori...is it because of the price? santoku: you've convinced me =) fillet: any other you'd recommend? utility: i'm not going to get a utility anymore...decided that id rather redirect the money to something else. slicer: the slicer's also good for both cooked & raw meats (tenderloin, lamb) & fish, right? + what's the difference between TJ-95AS + TJ-95G3 over at http://www.japanesechefsknife.com/TenmiJyurakuSeries.html? other than the price boning: any more recommendations? though the mac looks real good to me. from your suggestions, here's how it looks: MAC boning $72 SHUN paring $45 HIROMOTO slicer $154 total so far, $271. curious about the hattori gyuto & hoping for more fillet options. thanks so much for the help, Bob, Miles & Dick

Do you think that's 300 covers for the entire day or just for dinner?

I'm talking about a complete vertical movement, like up and down. what would qualify as "hard rhined veg" and what do you use to cut those? as for the material, i'd prefer the combo, if the patina's the only con to it. and i probably should've asked this at the beginning, but is $400 enough for a GOOD knife kit? or is $400 going to get me 6 entry level knives?

2. i'd prefer a slicer with no teeth (unserrated?) 5. can we first focus on the knives first before the stones? i've got additional money for stones. 6. what are the pros & cons of the mix? it's not just the pros of both combined and no cons, right? 1. is a gyuto effective for the vertical cutting method? what's the difference between the gyuto and traditional chef's knife? what i always thought was that the santoku is a veg knife, hence the thin blade for more precise cutting, so i thought that the santoku for veg, chefs for meats. 2. yup, ive seen the handles, and i prefer the western...unless this will lessen my choices. like, i won't get knife b which is worse than knife a just because of the handle. 3. it'd be in this order: chef's/santoku, slicer, fillet, utility, paring then boning. 4. no, i couldn't care less if they all come from the same brand or not. thanks for the help!

1. Yep, the kit's just mine and I'll probably stab whoever uses them (with something else, not the knives) 2. I'm thinking more of slicer, and I'll probably get a slicer instead of a chef's... 3. Yup, boning for chickens, lamb etc. 4. To answer 2, I'll probably get a slicer instead of a chefs, but if I can fit it into budget, I'll get a chef's too (but a santoku is higher in my list.) list is probably 1. santoku, 2. fillet, 3. boning, 4 &5 paring & utility. last is the slicer/chef 5. yup, own sharpening until i move onto a bigger town/city 6. i dont know the difference...

Mac make very good knives. They're very well regarded. You'll see a lot of them in restaurant kitchens. I have several. They don't have the cache of some of the other Japanese makers but they're really solidly made from good materials and feature good fit and finish at a price point which is very working cook friendly. Another good maker if you're looking for stainless knives at a very reasonable price is Tojiro. They can be purchased through Korin Trading. (korin.com) I'd also take a look at japanesechefsknife.com, epicurianedge.com, and knifemerchant.com. The combination of those four sites will give you a very good mix of Japanese makers. I'm not a fan of "kits". I much prefer to find the right knives and not depend on someone's opinion of what would be best for me. That said, you might be better off skipping the santoku since it's so close in size to an 8" chef. If you were to go with a 240mm/9.5" gyuto, then a smaller santoku might make more sense, but it seems a bit redundant. As far as paring knives go, the Shun classic 3.5" parer is very well regarded, although, for a third of the cost, Mac makes a very good parer, as well. Mac also makes an inexpensive fillet/boning knife and a bread knife both of which which I like a lot. My suggestion is that you visit knifeforums.com and foodieforums.com for info on Japanese kitchen knives. There are a couple of threads in the archives which address the question of what should be included in a good starter knife kit. Whatever you do, don't forget to include a couple of good basic waterstones in your budget. They're crucial to making sure those knives are sharp and stay that way. ← thanks for the insight re: the sites, mac knives and tojiros. i'll look into those. re: kits. it seems that in this site, when i say kit, it means getting a bunch of the same brand (correct me if i'm wrong). thats not what i mean when i say kit, when i say kit, i mean a collection of knives, not necessarily the same brand. i also agree with you on the part not taking others opinion too heavily, but on the topic of japanese knives, i believe i've got no other choice as i have no personal access to them, only through the internet. i'm basing my necessities on what i've got in my present knife kit (bag) again, thanks for the help!

remember those knives that were on sale on TFL.com? they were mac knives and had kellers signature on them? did anyone here ever have them? were they any good? what's the word on mac knives in general? trotter + keller + ripert love them... also, can someone recommend me a knife kit built from japanese knives? im not a sushi chef, just a cook who wants to start off at the right foot and dont know anything about japanese knives other than theyre sharp as hell. my knife kit right now comprises of mainly wustofs so yeah. i'm thinking for a knife kit (to whoever'll go thru the trouble of actually picking stuff for me) a paring knife, an 8 inch chefs, a santoku, boning + fillet. for 5 knives, i'm willing to spend around $500, i guess.

yeah, i forgot the pliers & spoons. the offset i was supposed to include, but i guess i left it out and just put FISH.

essentials: chef's paring boning fillet peeler spatula (fish) slicer thermometer shears just for fun: santoku turning bamboo mat am i missing any essentials or is this about right?

The Hawaiian (or was she Filipino?) hula dancer was uber beautiful.

I'm currently working (internship) in a local restaurant where nearly everything comes out of a box, knife skills aren't a necessity, but we get pretty busy. We do near 600 covers every dinner during summer and I'm the grill person, where around 50-60% of those covers go to, so my station gets pretty busy + we have no floater. I'd love to work somewhere where someone will take the time to teach me things, somewhere where i can improve my knife skills and it be appreciated.

Blanch them, shock, and saute them in garlic & butter + oil.