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Ebay kitchen knives usable?
- Thread starter shortyg83
- Start date
- Joined
- Dec 2, 2012
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- 4,499
At work I use a 18" x 60" cutting board.
Even on my home BOOS (i think 18" x 20") board it is a good size. At home I have a 8" wustof that takes a back seat to a 12" misono sujihiki. You could always get a shorter blade (210 or 240, I prefer 270 to 300 mm)
They look big but are lighter than most knives their size and even smaller knives.
My gf likes this one
So really, I have many knives but only 2 or 3 get any use at all.
Even on my home BOOS (i think 18" x 20") board it is a good size. At home I have a 8" wustof that takes a back seat to a 12" misono sujihiki. You could always get a shorter blade (210 or 240, I prefer 270 to 300 mm)
They look big but are lighter than most knives their size and even smaller knives.
My gf likes this one
So really, I have many knives but only 2 or 3 get any use at all.
Tojiro makes a good chef knife, a Gyoto in VG10. I like the 180 mm Tojiro DP for about $70. You can pick up their bread knife and a paring knife and stay at or close to your target price range. Tojiro knives come sharp. They are as good as it gets for the price. I would much rather have them than Shuns.
- Joined
- Jan 12, 2011
- Messages
- 88
Honestly...If you are going to buy chef knives off of eBay, then please do use a reputable person that knows their stuff.....
...and I suggest buying vintage hand forged blades for the most part. I have bought many many knives from Ralph (ralph1396) and he is the go-to guy for fine vintage knives.
Other than that I agree with most of what has been said above....stay away from the cheap Damascus !!!
-DON
p.s. and of course there are some fine Japanese knives there too for sale, just know what you are getting before you buy!
And ONLY buy from people with a solid and reputable return policy!
...and I suggest buying vintage hand forged blades for the most part. I have bought many many knives from Ralph (ralph1396) and he is the go-to guy for fine vintage knives.
Other than that I agree with most of what has been said above....stay away from the cheap Damascus !!!
-DON
p.s. and of course there are some fine Japanese knives there too for sale, just know what you are getting before you buy!
And ONLY buy from people with a solid and reputable return policy!
- Joined
- Nov 10, 2011
- Messages
- 1,125
try this person's store http://stores.ebay.com/ralph1396/. he has knives that are a year old and knives that are 100 years old, all shapes and sizes.
i second the many comments to learn how to sharpen, whether you use a stone or sandpaper/mousepad or whatever.
i second the comment of finding a 6" to 8" chef's knife or cleaver and a good paring knife. they will take care of 95% of kitchen chores.
A cleaver??? I learned to use one years ago and prefer them to a chef's style knife.
JMHO
the old sailor
- Joined
- Jul 22, 2009
- Messages
- 11,409
Richmond Artifex 210mm Gyuto AEB-L = $75
Richmond Artifex 80mm Paring Knife AEB-L = $48
There's your "set":thumbup:. It'll cover everything except bones. I'd get a chinese meat cleaver for those.
I honestly don't know what a "bread knife" is expected to be used for that your chef knife can't cut. I've cut hard, dry, and crusty cinnamon bread that had the rough consistency of pizza crust. I've cut soft and tender round Hawaiian Sweet Bread(shaped like a lemon meringue pie) without crushing it. Never needed a bread knife or a steak knife:thumbup:.
Quick warning though:
AEB-L is a high hardness clean steel that takes a razor edge(and is in fact, designed to be used in razors), whether it's good or not depends on your sharpening skills/setup(I'd recommend Worksharp for a quick and easy edge). I would not cut bone with it.
I personally like the use of AEB-L in a kitchen knife. So much in fact, that I took the blade to my belt sander and thinned it out
Poor man's laser
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By far my best knife in terms of cutting ability. Noticeable with thicker foods like apples(first two cuts around the core) and pineapples.
Richmond Artifex 80mm Paring Knife AEB-L = $48
There's your "set":thumbup:. It'll cover everything except bones. I'd get a chinese meat cleaver for those.
I honestly don't know what a "bread knife" is expected to be used for that your chef knife can't cut. I've cut hard, dry, and crusty cinnamon bread that had the rough consistency of pizza crust. I've cut soft and tender round Hawaiian Sweet Bread(shaped like a lemon meringue pie) without crushing it. Never needed a bread knife or a steak knife:thumbup:.
Quick warning though:
AEB-L is a high hardness clean steel that takes a razor edge(and is in fact, designed to be used in razors), whether it's good or not depends on your sharpening skills/setup(I'd recommend Worksharp for a quick and easy edge). I would not cut bone with it.
I personally like the use of AEB-L in a kitchen knife. So much in fact, that I took the blade to my belt sander and thinned it out
Poor man's laser.By far my best knife in terms of cutting ability. Noticeable with thicker foods like apples(first two cuts around the core) and pineapples.
- Joined
- Dec 23, 2010
- Messages
- 279
Sorry for being late to the party but i picked up a Calphalon block set for around $120 for my cabin about 2 years ago and they work great and have already had my pairing knife replaced for free (after i broke it prying something open).
- Joined
- Mar 17, 2010
- Messages
- 198
Heya all, I know very little about knife making, but some of you here know tons so I'll let the pros step up for good advice and direction. What I do know about is preparing meals and cooking. There is an old PBS show called Yan Can Cook and what this guy does with a clever is nothing short of a miracle, I learned that you can in essence take a pork tenderloin and turn it into a flat skirt and then pinwheel it up with whatever you want to stuff in there. Yes with a cleaver, prior to that I never would have guessed.
For joints and bones a good cleaver will knock out the heavy work effortlessly. I own two, a small to medium one Little Vanya for any manner of birds or poultry and Oscar The Grouch for when the going get's rough and I have to come heavy. But that is Vincent Wolfe heavy, ya dig? I found a short video on You Tube for you of Martin Yan, check out what he does with the red pepper as he rolls the blade to remove the seeds. I honestly can't remember him using anything but a cleaver?
[video=youtube;qT9lKA5_bPI]http://www.youtube.com/watch?v=qT9lKA5_bPI[/video]
For joints and bones a good cleaver will knock out the heavy work effortlessly. I own two, a small to medium one Little Vanya for any manner of birds or poultry and Oscar The Grouch for when the going get's rough and I have to come heavy. But that is Vincent Wolfe heavy, ya dig? I found a short video on You Tube for you of Martin Yan, check out what he does with the red pepper as he rolls the blade to remove the seeds. I honestly can't remember him using anything but a cleaver?
[video=youtube;qT9lKA5_bPI]http://www.youtube.com/watch?v=qT9lKA5_bPI[/video]
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