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Need help with my 1st sushi knife

A cheap Yanagi is not going to perform as well as a proper one which cost $$$.

However, I've seen a few cheap ones such as Mercer and Dexter. They are not a true Yanagi as the back side is flat and doesn't have the proper concave Ura. The Omote or edge side is close enough to learn proper care.

What they can be good for is that you learn to properly care for the beveled side even though they need a lot of work to get to the same level of texture as a proper one. Both Dexter and Mercer have a bit of striation "ridges" all along the blade path that become real noticeable as some of them wear away.

Look at it as a sharpening training knife, as all cheap knives need to be viewed.

If you apply the proper technique you will slowly undo the mass production aspects but they are not of the same caliber steel and will never truly get there. However you will learn proper technique without jacking up a $$$ knife. Once you can work the Shinogi line back and put the edge bevel on, that basic technique will carry over to your real yanagi.

Watch the videos that Jon Broida has on single bevel knives but when he talks about the backside, the Uraoshi sharpening, that will not really apply to that cheap knife.

As Chem said a Yanagi is a specialized blade and a gyuto is you general purpose knife.

Jim

Jul 13, 2014
knifesavers in Cookware

Paper test on knife cause scratches?

Any blade get scuffs and scratches throughout its lifetime. Damascus patterns they really stick out when they happen and start to look crappy.

I have a chef come by on occasion who has put lots of mileage on a Miyabi and the Damascus pattern is all scuffed up all looks pretty gnarly.

A culinary instructor, referring to a question on All Clad interiors marks, said one time unless you are running a culinary museum everything is going to show wear and tear marks so accept it.

Doesn't mean you don't treat you stuff with care but keeping cookware pristine means you never use it.

Jim

Jul 13, 2014
knifesavers in Cookware
5

What knife should I buy?

Easy, the Chinese cleaver. Every cook should have one.

I am getting ready to move and packed a kitchen basics tote. Guess what knife went in there as a do all for a week.

My Shi Ba Zi Chinese cleaver. Although I do have others the plan is to use that one as the primary

Jim

Jun 28, 2014
knifesavers in Cookware

What's your best yard sale or thrift store cookware find?

6 filth caked All Clad items, 8,10,12" skillets and a few saucepans.

Took 5 hours to clean them, $20.

Jim

Jun 25, 2014
knifesavers in Cookware

Dexter-Russell or Forschner/Victorinox Chef's Knife?

Buzzing down a bolster is SOP on any knife for me. They all either need it now due to neglect, or it will in the future.

F Dick makes a bolster that is not quite typical German and not quite the old French Sabatier. Sort of a hybrid.

Jim

Jun 25, 2014
knifesavers in Cookware

Dexter-Russell or Forschner/Victorinox Chef's Knife?

Slight edge to Victorinox on edge taking/retention and the pretty rosewood series.

Advantage Dexter on the variety of handles, comfort and ease of resharpening.

The 4* may need thinning or other repairs. Post a picture.

Jim

Jun 24, 2014
knifesavers in Cookware

Private Staub & Miyabe knife sale on Zwilling site...

Start another thread with a picture of the knife.
Very seldom is stuff beyond actual repair but can get beyond economical repair.

I have a Deba disaster that is BER.

Jim

Jun 23, 2014
knifesavers in Cookware

Stainless steel vs cast iron temp science

+1 on reflective surface causing it to lie.

Jun 21, 2014
knifesavers in Cookware

PSA #2 Kullens and hygiene

The Kullens on knives, efficacy is dubious at best unless a real Granton knife or something like a Glestain.

Efficacy aside they are filth traps. The worst I ever saw was a Victorinox santoku with lots of narrow kullens.
I see it to varying degrees on many knives and today took one and duct taped over 4 while I cleaned the rest. FWIW it was pretty clean otherwise so the owner was diligent about cleaning.
See attached for how brown they all were, only 4 still are and the knife post processing.

Please get the gunk out when you wash your knives. That stuff cannot be good.

Jim

Jun 21, 2014
knifesavers in Cookware

♬Walk Away Joe♬ Best cup to carry around a cool drink all day?

You need a Stanley, more durable, or Thermos vacuum bottle if you want all day.

Jim

Jun 19, 2014
knifesavers in Cookware

Tomato pasta sauces in cast iron?

I'm real sensitive to metallic reaction taste in food. I only do long cooked spaghetti sauce in non stick or enameled cast iron.

My grandmother used to use bare aluminum on hers and I could always taste that pan in it.

As Mcsheridan said it depends on other factors if the seasoning will be harmed but short times may have no significant impact. Perfect excuse for adding some ECI to your arsenal.

Jim

Jun 18, 2014
knifesavers in Cookware

Tsuki knives

Whetstone, specifically waterstones, and ceramic honing rod.

Even better is to use your finest stone as a honing stage rather than a rod but the knife must be clean before hitting a stone. The reality of busy kitchens is where a honing rod comes in over a stone.

Traditional steels are for western blades and diamond rods eat your knife.

Jim

Jun 18, 2014
knifesavers in Cookware

PSA Nakiri vs chicken bones!

I always suggest a 2.5 lb or heavier cleaver for zombies. ;)

The ultimate would be an F Dick beef splitter when the zombies rise. Although I really want the dual sided cleaver.

The customer knew they had made a grievous mistake and I explained what a nakiri is for and where to get a full on bone cleaver.

Jim

Jun 16, 2014
knifesavers in Cookware

PSA Nakiri vs chicken bones!

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Jun 15, 2014
knifesavers in Cookware

PSA Nakiri vs chicken bones!

I did edit it a bit about how task specific J knives are.

I cringed hard at that video. That Katana nakiri probably looks like my customers now.

Jim

Jun 15, 2014
knifesavers in Cookware

PSA Nakiri vs chicken bones!

Customer brought a damaged nakiri from chopping chicken bones. We often say what can happen to a J knife on tasks it wasn't suited for but here are pictures.

J knives are great cutters but when abused the super hard steels do not handle it well and let you know it.

J knives a built for specific tasks and there are tough designs for heavier tasks but there are some delicate taskers such as, the Nakiri.

While they can be fixed it is best to keep a beater German blade for abusive tasks.

Jim

Jun 15, 2014
knifesavers in Cookware

Pizza Recommendation - Kearny Mesa/Clairemont Mesa

How is that place Doc? I drive past there often but the construction had the parking lot jacked up for a long time so I avoided going in there,

Jim

Jun 04, 2014
knifesavers in San Diego

Cast iron; what is this?

Old burger press?

Jun 01, 2014
knifesavers in Cookware

New Good Knives (or old)

Paper?

Many old knives can be found but years of use and abuse can leave them needing serious work. Most common are old Chicago Cutlery.

Chems link was good for the Dexter and Forschner. Dexter has some others on that KaTom site such as the Green River series with walnut handles and the Connoisseur line which is made with a laminated rosewood to have the wood look but without the wood weaknesses of drying out after repeated washings.

R Murphy makes wood handled knives.....Check out the cheap stuff in clearance and discontinued items.

http://www.rmurphyknives.com/store/co...

Lamson also makes some wood handles blades

F Dick makes a wood handled line also..

http://www.knifemerchant.com/products...

Jim

May 26, 2014
knifesavers in Cookware

gel mats

I have 3 of these.

http://www.pksafety.com/ergokneel-ext...

I run a booth sharpening knives every Saturday from 8-2 on concrete. These put any other mat to shame. Several other vendors at the farmers market use them also. I tried the big honeycomb ones and they are OK but far too heavy.

Not really going to fit into any decor but they rock.

Jim

May 23, 2014
knifesavers in Cookware

Scotch bonnet peppers

Save those seeds Doc and plant them.

I one time got some S/Bs from a Jamaican restaurant and extracted the seeds which did grow in a pot.

Had far too many to use on my own.

Jim

May 13, 2014
knifesavers in San Diego

Anyone ever use these Dexter Duo Glide Knives?

Bear in mind all it's advantages are based on a vertical cut. The weight of your hand becomes the force needed to cut the food and all you are doing is holding it steady and hardly pushing down at all.

Once you go horizontal that advantage disappears.

Jim

May 06, 2014
knifesavers in Cookware

Anyone ever use these Dexter Duo Glide Knives?

I've written a big post on them in the past. If you are able bodied they feel odd and I can out cut with a regular chef but I can slice onions using as little as 2 fingers to grip the Duo Glide where I can't with anything else. Hell without using my thumb I can barely cut but can easily with the D/G

Bottom line is the 8" chef odd as it looks smokes anything else if you have a compromised grip.

Jim

May 05, 2014
knifesavers in Cookware

Starter Knives

You probably got Fibrox Forschners, Dexter Russel Sani-Safe, or a Greban if using a knife guy to rotate the blades in the restaurant.

A Forschner rosewood chef or a Mercer Renaissance will perform well and you can sharpen them fairly easily.

Do not drop a lot of cake on knives until you have a sharpening plan. Once you can maintain a Forschner or Mercer with a steel and stone you are ready to look at better blades. If you can't maintain them you will toss money at better knives for naught. Everything goes dull and needs resharpening.

Jim

May 04, 2014
knifesavers in Cookware

Starter Knives

I've seen some forged Mundials in the restaurant supply store and through the package I could see the edge wasn't ground to the bolster.

In that regard of proper finish Mercer beat them hands down.
Once the fit and edge issues are addressed they are fine. The high end Brazilians are pretty good bang for buck.

Some Mundials and the Mercer Genesis can have big ass bolsters.

I have done a few Mundials and Tramontina restaurant knives and they are OK, sort of along the line of Dexter.

Jim

May 04, 2014
knifesavers in Cookware

If you could have only 1 knife...?

How do you sharpen? If loaded with India and Arkansas stones you are covered for German knives.

If you go Japanese you will need to get waterstones which get pretty $$$$ compared to oilstones.

Jim

Apr 16, 2014
knifesavers in Cookware

Steak knives....

Ah yes the late great CC 103S steak knives. It wasn't just the steel but also the angle, like a meat processing boning knife, that made them killer steak knives.

Fancy? God no but excellent.

Jim

Apr 07, 2014
knifesavers in Cookware

12" chef knives

Get a Dexter or Forschner 12" and see how you like it. $30 or so on clearance.

http://www.cutleryandmore.com/victori...

One guy said his main use for a 12" was spatchcocking 180 chickens an hour.

Jim

Apr 07, 2014
knifesavers in Cookware

Preparing Foods w/Arthritic Hands

Well it is an odd shape and a strange feel over a regular chef but once you start to use it it makes sense. You just grab it and drop your hand to cut. You don't apply much if any downward force.

If you have a Chinese cleaver grab it on the spine about halfway up, angle it about 45 degrees to the food and see how the weight of your hand becomes the force needed to push the blade though the food.

I still use all my standard blades but in the event of injury I could use the DuoGlide to prep with limitations that would prohibit me from using a standard blade.

Jim

Mar 25, 2014
knifesavers in Cookware

DE BUYER FK2 Santoku Knife

It is not a hollow grind. The term is a Granton edge and the indentations are called kullens.

The true Granton knives made by Granton of England work as do some variations such as the Glestain and likely the one you bought but the typical kullen covered blade is all marketing and no performance.

A true hollow grind has a long "trench" just behind the edge the whole blade length.

Jim

Mar 24, 2014
knifesavers in Cookware