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it has come to my attention, that a lot of kitchen knives are not tempered the full depth of the blade. so after you sharpen them for awhile obviously any edge you get wont stay around long. I think I have one of those. anyone know of a brand of kitchen knives that are tempered the whole blade?
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Re: kitchen knives
Don't have an answer for you but this is the best kitchen knife I've every used. Absolutely love it. Like it better than my Shun knives (close contest though). Have to count my fingers after each time I use it.
Sharpen with a single aluminaceramic rod and even if the blade is not tempered to full depth, it will be a few decades or more before you wear it out.
Terry -
Re: kitchen knives
My SIL gives me Porsche 301 kitchen knives. 20 degrees. Odd looking design with raised buttons for grip. Not at all slippery when wet. Takes very little effort every 6 months or so to tune them up on the big 4K waterstone that he gave me.
I've seen some really old knives with a rainbow bevel. I believe that using a waterstone will kind of put an end to that.Brian TComment
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Re: kitchen knives
I don't own one of these Best Ceramic Knives, Cutlery, & Kitchenware | Kyocera Knives but I'd sure like to... Several of the chefs on Iron Chef America have used these.
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Re: kitchen knives
I like the 8" Zhen but here is a good review of the 10.5" Zhen on youtube. It's a BIG knife. The 8" is plenty big for me.
TerryComment
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Re: kitchen knives
look for a knife that says H- numbers, it may say 44, or 42
1 of my favorites is 1 thats says high carbon stainless, which are most good sukes.
i get all my knives from yard sales.
i bought a couple things from the last 1 and the guy said anything in that bx is free.
so i got a 10" great suka, and a carver 14". and a chef 12"made by traditions .
to great things i like: good and free,,LOLComment
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I got a old heinkel Im going to tune up. the one we have right now is a cosco and it comes highly rated but Im betting its not tempered correctly.Comment
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Re: kitchen knives
the hardness comes from how much carbon in the metal
if it dont have enough u can temper all day and will get any harderComment
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Chicago cutlery is the highest rated on consumer reports but it doesn't say how much of the blade is tempered.Comment
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The forest industry here has used ceramic blades in the planer mills for many years.
I have some ceramic blades, veggie peeler, prep knives. They are brittle and chip.
I must admit that they come carving sharp. When the veggie peeler is about 10 teeth per inch, I toss it and get another.
You have to use monocrystalline diamond plates for sharpening.
I am underwhelmed.Brian TComment
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Re: kitchen knives
There are kitchen knives out there that hold both an edge and are fully tempered. The problem is, you're gonna pay a whole lot for them. I've seen a gorgeous Kyocera butcher knife going for $250... Whewww!!!! That's a whole lotta buck for just one knife. I have miracle blades here, that i have paide half price of the Kyocera that see to be good, but i couldn't tell you about the temper. I can, however tell you they stain and have some residual rust spots, inspite of the fact that they are supposed to be stainless tempered steel.... I wonder what people are saying about Chef Tony now??....??? You put your name behind it with a promise, people are gonna put you to the flame... When advertising, always be careful.... Honesty is the best policy.... That is one quality that has, is, and will always withstand the test of time....... PS... I saw a German company that put a set that they stand by for life time sharpening and temperance. That set is going for $1800...!!.. Once again.... Whewwwww!!!!!Comment
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Re: kitchen knives
I've got a Tamahagane Chef knife. It's the sharpest kitchen knife I've ever used and is quite attractive too. I've had it for 2 years now and only stropped it once, it's as sharp as when I bought it! I never throw it in the sink and only wash it with warm water. A knife like this will a long time so I think it's a great investment.
For kitchen knives I highly recommend the Japanese brands. Can't go wrong!
How do you sharpen ceramic blades?Comment
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Re: kitchen knives
A kindred spirit...Originally posted by chipmunk View Post I get mine at yard sales and I don't pay $105 for a knife. Lots of German, Japanese, etc. knives out there if you are first in line at the sale. I use my own sharpener to get them ready to use. Excellent pocket knives are also available if you want to make some carving knives.
Last idea...Austin, TX has a Dept. of Safety warehouse that sells the stuff "voluntarily" surrendered at airports and police stations. Buy the pocket knives by the pound. No I haven't been able to get there myself, but a trip is in the planning.
JoggernotComment
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Re: kitchen knives
I have a set of Wusthof that I always liked and has kept a good edge.
About five years ago I realized I was in need of a good fillet knife, I was going through maybe 4 a year (cheap ones $10-$20) I decided to get the wusthof culinar fillet knife and I LOVE IT. I know its cleaned well over a thousand fish and is as sharp as new. All I do is a light honing during and after cleaning the fish.
Maybe the rest of the Wustof Culinar line is good.http://www.cutleryandmore.com/wustho...FRGg4Aod3U8AZAGregComment
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Re: kitchen knives
wusthof is rated highComment
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