Jul 1, 2020 · As far as worth, well I think if you have some knife skills and can sharpen you will certainly feel the difference between a good $150 knife and a $250 knife. If you go to places like Japanese Knife Imports or Chef Knives to Go you can find many options. You should figure out your own tastes first - rock chopper vs push cutter/chopper. Heavy vs ...

Dec 27, 2013 · dcknives we can be grateful to for posting templates for us newbies to use. However, for a chef knife his template uses 1.5" stock and that is a bit narrow for a chef type knife. Still would be a good place to start but I would modify it for 2" stock myself.

Jul 17, 2019 · IMHO a chef knife will do both, but won't excell at butchering. A proper butchering knife won't do a lot of good in chopping on the board. As Stacey said, a petty would be the middle ground. I broke a 20kg swordfish with a sharp edc in about 10 min, which doesnt mean its the right knife to do it.

Jul 7, 2010 · Aldos 1084 - reliable, tough enough, cheap. Makes a great knife. 1095 - hard and wear resistant. W-2 - 1095 on steroids. Hitachi Aogami Super ( Super Blue) - This may be one of the best carbon steels for a kitchen knife Hitachi Shirogami #1 or Aogami #1 ( White and Blue) - Superb cutlery steel. If you grind it: CPM-154 CPM-S35VN CPM-D2 Elmax ...

Apr 22, 2020 · A French chef's knife - the K Sabatier is the best remaining company in Thiers IIRC - can rock chop, but not as high as a Kramer. Not a real issue. You can glide cut - essentially an elongated push cut with ease too. It isn't going to be as nicely finished as the other two. This will have the worse edge retention but sharpen the easiest.

Feb 10, 2015 · I like around .100" to start off for stock removal. Most of my Chef's knives are a double plungeles grind with good distal taper and tapered tang... that usually leaves me with a knife that is about 3/32" (~.093) thick at the thickest part. I have used as thin as 1/16" but usually not much thicker than mentioned above.

Oct 30, 2004 · For years, my "go to" kitchen knife was a Henckel's 8" utility knife - until I got (for free) a Wusthof Classic 10" chef's knife. Everything is easier with the 10" and I rarely grab the 8" utility knife any more.

Nov 25, 2002 · I have an Old Hickory 12 chef s knife that I don t like as it feels extremely heavy in the hand. Personally it makes me no difference if the knife is made with a carbon blade or stainless steel. However I have noticed that most of the more popular brands use the German stainless steel which is called many different names but it all is pretty ...

Dec 10, 2014 · Is this a hollow ground knife? It looks like either that or a saber grind. I've never seen hollow (or saber) chef's knife. Anybody have one? Any feedback on how it works vs. a standard full-flat-grind chef's knife? I'm interested in something stainless that my teenagers can't trash too easily and that I can get sharp quickly when I'm using it.

Feb 2, 2025 · Knife Specific Discussion . Kitchen Cutlery & Tools. Ya gotta eat, and what you use in the kitchen makes a ...