The sexiest knife ever...
- Thread starter Jolteh
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That is pretty sexy I must admit... the price is a bit unsexy though 
Soldato
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Go into the kitchen of your favourite restaurant and look at the knife wall-magnet. - It will be a mixture of average mid-range kitchen knives and a few semi-decent ones.
And if that is good enough for the majority of good chefs then it's good enough for me. There's no need for these over-priced "fashion knives".
But yeah, if I had money to burn then sure, I'd pick myself up a few.
And if that is good enough for the majority of good chefs then it's good enough for me. There's no need for these over-priced "fashion knives".
But yeah, if I had money to burn then sure, I'd pick myself up a few.
Go into the kitchen of your favourite restaurant and look at the knife wall-magnet. - It will be a mixture of average mid-range kitchen knives and a few semi-decent ones.
And if that is good enough for the majority of good chefs then it's good enough for me. There's no need for these over-priced "fashion knives".
But yeah, if I had money to burn then sure, I'd pick myself up a few.
But this isn't about the merits of their usability or value, it's about how awesome they look
The one I own cost me £40, although it's gone up a bit in price now. For a high carbon folded steel blade it's pretty cheap.
Of course, when I worked in a kitchen I just used my Victorinox... wasn't going to ruin my nice knife using it for 10+ hours a day.
I work in a boning hall, and all you'll see there is your garden variety geiser/victorinox etc.
As said those knives are all about looking pretty, very rarely do you see a fancy knife in a working environment because it's pointless, and at the rate of wear would be very expensive anyway.
Don't even get me started on global.
As said those knives are all about looking pretty, very rarely do you see a fancy knife in a working environment because it's pointless, and at the rate of wear would be very expensive anyway.
Don't even get me started on global.
Soldato
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I dunno, the hattori KD series is pretty sweet too:
http://www.japanesechefsknife.com/KDSeries.html#WIDTH:
Most decent restaurant kitchens i've been to generally have a few v good knives (Tojiro Senkou seem the most popular) along with some cheeper ones - I'm not convinced by having a set of more than 2-3 decent ones for home use though given the amount they will get used. Decent chef's knife as an all-rounder, chopping/veg knife and a smaller knife will be all you need for 90% of the time.
http://www.japanesechefsknife.com/KDSeries.html#WIDTH:
Go into the kitchen of your favourite restaurant and look at the knife wall-magnet. - It will be a mixture of average mid-range kitchen knives and a few semi-decent ones.
And if that is good enough for the majority of good chefs then it's good enough for me. There's no need for these over-priced "fashion knives".
But yeah, if I had money to burn then sure, I'd pick myself up a few.
Most decent restaurant kitchens i've been to generally have a few v good knives (Tojiro Senkou seem the most popular) along with some cheeper ones - I'm not convinced by having a set of more than 2-3 decent ones for home use though given the amount they will get used. Decent chef's knife as an all-rounder, chopping/veg knife and a smaller knife will be all you need for 90% of the time.
With regards to damascus, very rarely will you see it used in straight razors, not so much in price but the edge tends to be fragile and fall apart when honed up.
We are talking at a microscopic level, but it's enough to affect a shave, as a knife it probably wouldn't be noticeable.
Only the very best is used.
We are talking at a microscopic level, but it's enough to affect a shave, as a knife it probably wouldn't be noticeable.
Only the very best is used.