Michi
I dislike attempts to rewrite history
Nothing wrong with a Wüsthof paring knife. Sharpen it, and it's a good knife.
Knife confessions...
- Thread starter madmotts
- Start date
Help Support Kitchen Knife Forums:
tostadas
Hobbyist / Craftsman
or write a book
It'll be a long time before I replace my Wusthof parer. No shame there.
Anything can be hidden tang!
New confessions:
1) basically any knife is fine if you sharpen and thin it correctly.
This combines well with
2) I rarely sharpen my own knives nowadays.
Also,
3) I haven’t oiled my cutting boards or wa handles in like a year and a half
1) basically any knife is fine if you sharpen and thin it correctly.
This combines well with
2) I rarely sharpen my own knives nowadays.
Also,
3) I haven’t oiled my cutting boards or wa handles in like a year and a half
Last edited:
Carl Kotte
Senior Member
I’m on it.
Carl Kotte
Senior Member
Carl Kotte
Senior Member
Mustard instead of epoxy?
I vacillate so hard on this opinion. I go months on end thinking, "why spend so much money when any knife is fine with a good sharpening." (but this is usually in regards to gyuto). I'll spend months abusing the aus-8 house knives just because they're convenient. And honestly it does work just fine.
Then I reach for one of my more well-made pieces and I remember just how nice a well-maintained piece of exceptional craftsmanship really is. Back and forth the cycle continues unending until I die I suppose.
May the circle be unbroken. This is the way.
Carl Kotte
Senior Member
That's what she said!
user 16756
Senior Member
- Joined
- Feb 5, 2015
- Messages
- 2,645
- Reaction score
- 3,942
the Mandalorian family band huh?
Sometimes the hardest part of cooking dinner is picking what knife to prep with.
Jovidah
I'll make you a sponsor offer you can't refuse...
Only one?
Depends on the day. I guess another knife confession...sometimes I'll use many knives on just one ingredient, just to compare their differences/similarities.
nbcaznmaster
Well-Known Member
Than you feel like one of them could be slightly sharper...so you pause and strop them quickly to make sure they're on an level-playing fields lol
I've always liked having good quality kitchen knives for home cooking, but generally just bought 50-100$ knives and was happy with that. Then I got a set that I didn't like, and thought it was time for an upgrade. Visited a "proper" knife store on a trip to Copenhagen and selected a Shun Classic White Santoku - it looks awesome, has a great handle, good balance and is a pleasure to use. Then I entered this forum and read that it is considered a crappy, overpriced knife. So now I don't use it anymore.
One of my favorite knives is a cheap ~25 years old Yoshikin Bunmei Nakiri. I thought I could use an upgrade, so bought a Morihei Munetsugu nakiri last year as a replacement. I don't like using the Morihei nearly as much, but use it anyway since it was expensive.
Yes, I'm like that
One of my favorite knives is a cheap ~25 years old Yoshikin Bunmei Nakiri. I thought I could use an upgrade, so bought a Morihei Munetsugu nakiri last year as a replacement. I don't like using the Morihei nearly as much, but use it anyway since it was expensive.
Yes, I'm like that
Jovidah
I'll make you a sponsor offer you can't refuse...
Don't ever let someone else decide for you what you should or shouldn't like in a knife. If it works for you, it works... and no amount of snobbery on other people's part should influence that. Sure it might be worth looking at other stuff to see if it could mean another upgrade, but don't let it diminish whatever enjoyment you get from what you already have.
- Joined
- May 1, 2012
- Messages
- 4,152
- Reaction score
- 10,865
Nice. I thought that people had forgotten about writing things altogether. Looks like people only post stoooopid videos nowadays with no significant content and even make a living by doing so. That is my sign #1 that we’re all going downwards… Sorry, that was way too OT…
1) I fine brunoise celery or carrots to add to my dog's meals twice a day purely as an excuse to play with my knives/practice different techniques. Makes him poop very consistently though, we both win.
2) I keep buying gyutos because they differ so much in style between makers, but I still like my Shindo nakiri the best. It was my first and cheapest J-knife, sent me deep down the rabbit hole.
2) I keep buying gyutos because they differ so much in style between makers, but I still like my Shindo nakiri the best. It was my first and cheapest J-knife, sent me deep down the rabbit hole.
If you love your Shun you should absolutely use it! I have one as well and it’s a fine knife, but my example is a bit chippy so I no longer use it.
DitmasPork
Senior Member
Denka is my beater.
We dont
We don't.
Hah, didn't scroll down to see @ethompson 's response. Welcome to the one place that treats addiction by feeding it more.
Sharpening stones.
bahamaroot
Idiot Savant
Me buying my first knife: “Man, $200 for a knife is crazy. Should I really spend that much?”
Me $8,000 in knives and stones later: “Someone is offering that knife for $300? Such a good deal, how could I not buy it?”
Or
Me buying my first Naniwa Pro set: “I can’t believe I’m paying over $200 for sharpening stones. They’ll be the only stones I ever need though”.
Me today: “that $400 jnat just looks so good. I really should buy it”.
Me $8,000 in knives and stones later: “Someone is offering that knife for $300? Such a good deal, how could I not buy it?”
Or
Me buying my first Naniwa Pro set: “I can’t believe I’m paying over $200 for sharpening stones. They’ll be the only stones I ever need though”.
Me today: “that $400 jnat just looks so good. I really should buy it”.
Last edited:
