Kitchen Knives

Kitchen knives have a lot of preference and cutting style involved in what would work for you.

European knives cutting edge angles are for the most part not as small as Japanese style ones. This means that Japanese style knives cut better but will not take as much abuse or not as forgiving on a cutting style that is hard on the edge of the blade. If you put a lot of unnecessary side load on a fine edge, you will bend/chip it depending on the steel used and the heat treatment it was given.

Other good steels that are used in kitchen knives are AEB-L (stainless), Aogami Blue series steels (Carbon), Shirogami White (carbon), O1 (carbon). The big choice is if you want stainless or carbon. Most professionals prefer the carbon because of how fine of an edge they take due to metal composition, but this requires strict care and maintenance because they rust if left wet and will certainly patina with acidic foods. Stainless is a lot more worry free and depending on what steel you choose, can get pretty close to a carbon steel as far as a fine edge. The newer powdered metallurgy steels are great as far as holding an edge (S30VN, S35VN, S90VN, M390, 20CV, etc) but they have a lot of Vanadium in them and there edges are more "toothy". This is great for a fixed blade or pocket knife, but not as desirable for cutting food.

Here is a website https://www.japaneseknifeimports.com/

If you email Jon. He is very helpful and will go out of his way to help you get into a knife/knives that will fit your needs and your skill level not to mention sharpening skill level.

I bought 2 entry level knives from him for my mom after I went back to visit this past October and found out all her knives were absolute garbage and I couldn't put an edge on them and have them hold it for any period if time due to the initial quality of the steel, the abuse, and the amount if automatic dishwashing sessions (that's a no-no) they had endured. She even cut herself cutting a pineapple due to knives being so dull. So I had to do something about it. One is 210mm Gyoto and the other was 150mm Petty. She loves them and now with some lecturing, treats them the knives the way they should be treated. I eve bought her a honyaki cutting board that is gentler on the edges. You standard hardwood cutting boards will wear out an edge quicker and cutting on glass ones or plates is also a big no-no.

I own a few Shun's which were my entry level Japanese venture. I also own a Ikkanshi Tadatsuna 210mm Wa Gyoto in INOX stainless - my first venture into higher end laser Gyoto's. My wife loves it because as long as maintain the edge on it, which I do not mind, it truly is a laser.

Video of a laser gyoto at work (this one is Konosuke HD):

https://youtu.be/GTHD2J2za6Y

I am all about Japanese knives. They hold an edge much longer and are sharper than German or French counterparts. If you want to start off with great but inexpensive Japanese look at the Tojiro Dp series. Just buy the knives you actually need instead of a block. If you want more expensive Japanese knives hit me up and we can talk knives. I went from Henckles to Wusthof then into Japanese knives from Hattori to my current knives that are Hiromoto Aogomi super.

I also prefer Wusthof. I like the heavier Classic line. I don't recommend buying a block full of knives half of which you won't use. I started out 35 years ago with an empty block, 10" Chef, 7" boning and a steel. Over the years I added to my collection one knife at a time. Do yourself a favor if you don't know how to sharpen them.
Have a pro do it. Last thing... Don't let your wife use them if she is anything like my wife!

Dexter, you can get them at your local restaurant supplier. Sharp, easy to keep that way with a few swipes on a ceramic rod, carbon steel, practically no rust.

Made in the USA.

Years ago, one of my 'nieces' (best friend's daughter) was heading off to college and peddling Cutco knives. We bought a big block set (the one linked below, although the contents may have changed in 20 years) and have been well-satisfied. In fact, we continue to 'upgrade' with Cutco knives.

https://www.cutco.com/products/produ...ker-plus-8-set

The Cutco's are made in the USA, guaranteed forever, and hold their edges for a good period of time.

When needed, if you are willing to put up with the sales pitch, you can request an in-home demo and sharpening, or, you can send them back to the factory and have them factory renewed for the cost of return shipping. My dad was a butcher, so he taught me how to use a steel to hone straight-edge knives, I use a Lansky to keep the serrated-edges sharp.

I do agree that it is probably best to put together your own set, rather than buy a pre-packaged one.

Thanks everyone for the insights. Lots of good info to chase down. Just what I was looking for.

On the cutting board side I am not so hip on wood due to cleaning? Can you put them through a dishwasher? Right now I have a lot of those high density molecular weight polymer ones. Are those OK on knife edges? They seem to actually be cut by the blade a little bit, so I assume they are softer than the blade, and not light glass or ceramic cutting boards.

like this guys channel for kitchen knives

https://www.youtube.com/watch?v=UstKyYTsjvE

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Originally Posted by FromMyColdDeadHand

Thanks everyone for the insights. Lots of good info to chase down. Just what I was looking for.

On the cutting board side I am not so hip on wood due to cleaning? Can you put them through a dishwasher? Right now I have a lot of those high density molecular weight polymer ones. Are those OK on knife edges? They seem to actually be cut by the blade a little bit, so I assume they are softer than the blade, and not light glass or ceramic cutting boards.

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The problem with the wooden and polymer ones are sanitation, due to the 'cuts.' On polymer, use 10:1 water/bleach, or, commercial disinfectant after cutting raw meat and then wash in the dishwasher. I use the bleach mix to keep them from staining when slicing tomatoes and such.

If I've just used the board to make a sandwich, or cut veggies or cheese, if just goes through the dishwasher.

I think the first question you need to answer is do you want Japanese knives or a western knives?

Most people I know that are serious about kitchen knives choose to go the Japanese route but this generally means a knife for a particular use. I would have no issue cutting bones chop style with a wusthof but would never do it with a Japanese gyuto ("western-style” Japanese knife). The steal is much thinner and harder which means I can get a lightsaber edge with it but it also means I would also have a Japanese cleaver.

Quote:

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Originally Posted by FromMyColdDeadHand

Thanks everyone for the insights. Lots of good info to chase down. Just what I was looking for.

On the cutting board side I am not so hip on wood due to cleaning? Can you put them through a dishwasher? Right now I have a lot of those high density molecular weight polymer ones. Are those OK on knife edges? They seem to actually be cut by the blade a little bit, so I assume they are softer than the blade, and not light glass or ceramic cutting boards.

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The purists are trying not to gag...if you go with entry knives then use whatever you want as they ruin edges fast. High dollar kitchen knives deserve a true chopping block with the cutting surface grain up. They are huge pia to clean by hand & then follow up with board butter from time to time but do the knives well.