If you don't mind shipping, knifewear in Kelowna .

I'm doing a bit of upgrading.

https://lh3.googleusercontent.com/nv...w1418-h1063-no

Naniwa Chosera 400, 800 and flattener.
2 blocks of nagura.
1 sheet of 0.5μm chromium oxide film for stropping.


oh. That and my shiny knife arrives this week as well.
Thus selling off my big baby.

What did you need done?

My first masakage has been such a work horse. Its been able to cut veg, break down chickens, then slice tuna for carpaccio, all in the same day, day after day. Its taken much less maintenance than one would expect for the abuse it takes. These ones will be much more "for a purpose" kind of knives and the santoku will continue to take the abuse. It will be nice to have these for the more delicate jobs.

Yeah, I've noticed that about my Yoshikane too, highest carbon content out of my kit.

Use it lots, stays sharpest longest.
Easiest to sharpen compared to my VG-10 blades, AEB-L and Global.

New knife is a high HRC powdered metal. And it's thin.
So no bones for it. But I wanted a laser for veg and boneless meats.


You sharpen yourself?
What's your gear like?

I'll usually sharpen myself. Sometimes we all take our knives in together when we are feeling lazy. 400 grit, 1000, 2500(?)
There is a place near whole foods on Cambie that does it.

U guys are cray, I own a just a Chef's knife from IKEA that does 99% of the work around the kitchen.

Nothing crazy. Just my basic set of Henckels need resharpening after normal wear and tear.

Has anyone ever used or heard of Neeman Tools knifes before? Just saw the video of him making them and WOW they look impressive.

Neemantools.com

Cooking is more of a hobby/past time for me.

Are these worth it? If not, taking recommendations please :)
http://www.amazon.ca/Shun-Amazon-VBS...rds=shun+knife

I'm not in love with Shun knives, thats for sure. But for the price, for a hobby type cook, thats very reasonable.
If anyone wants a Miyabi Santoku, I'd sell mine for $140obo with a fresh sharpen. I've never used it in a professional kitchen, just at home.
https://www.zwilling.ca/miyabi/knive...e#.VYmtgYs-DVo

Just bought a Wusthof santoku, paring knife and sharpening steel for my mom's bday. Hope she likes it.

Is it possibly the Ikea Slitbar?
It's a VG-10 san mai damascus blade.

http://www.ikea.com/fr/fr/catalog/products/90131068/
http://img829.imageshack.us/img829/1...886resized.jpg

Always wanted to try that knife out.

I don't mind opening my sharpening services to you guys,
But it'd be cheaper elsewhere.

Unless I'm mistaken, the VG-10 core on the Sora isn't actually a full core.
But rather, it's just the lower portion of the knife, welded onto the upper which is softer stainless.

Shun knives look nice,
If you are willing to sacrifice some aesthetics, better knives can be had for the price.

That's a nice offer but I'm not looking to break the bank on these knives. Just need a reasonably priced place that will do a reasonable job.

What are your guys opinion on those whetstone/ceramic wheel sharpeners? Something simple for the average at home cook. Are you guys familiar with the names Minosharp, Accusharp or Chef's Choice?

Something like this
http://www.amazon.com/Minosharp-3-Sh.../dp/B0015S0VN2

I would stay away from a pull-through sharpener.
They only shape the primary edge, don't give you the control over other stuff (I'd rather not go super knife nerd on you :p ).

They are also going to eat away more metal than required, especially the mechanical ones shortening the lifespan of your knife.



I think this is your best budget solution.
New 400/1000 Grit Knife Sharpener Corundum Whetstone Sharpening Stone TAIDEA T0854W Freeshipping 2015-in Sharpeners from Home & Garden on Aliexpress.com | Alibaba Group

The 400 is your workhorse, it should be screaming sharp after this.
The 1000 is your polish.
I don't think it comes with that little angle guide clip in the photo. But if you really want it (like training wheels), you can grab one for a couple bucks.

You can learn to sharpen in about 10-15 minutes. I can point you to some videos on YouTube. If that's the route you want to take.



Plus,
If you get better knives in the future, You'll have the sharpening skills to keep them performing like a laser and not mess them up.



(I haven't used that specific Taidea combo stone. But my current 3k and 5k polishing stones are Taidea ones. Quite happy with them.

I have the Shun 1000/6000 combo. I haven't used mine yet, sent my knives out for sharpening and then ended up getting one as a present shortly after that.

been just browsing through youtube. came across this channel. Really informative when it comes to breaking down your own meat.

https://lh3.googleusercontent.com/-K...0/DSC_9740.JPG
Snagged an acacia end grain board off Craigslist for cheap.
It was pretty beat up. Scratches and and super dried out.



https://lh3.googleusercontent.com/-g...0/DSC_9883.JPG
Sanded it down, and applied 5 successive coats of mineral oil.


I'm giving it another day or 2 to full soak in the oil before I take it for a test drive.

wow what a difference.. good job on the restoration.

http://i.imgur.com/2yameLE.jpg

Here are my beat up kitchen knives.
They have been neglected for a couple years now since I got out of the industry.

From the right.

1. Victorinox 10inch - the first knife for me and most VCC culinary school student. Great knife, easy to sharpen and great up the thought jobs like squash and hacking chicken.
2. hattori 10inch - ordered this on Paul's finest, still the smoothest knife I have ever used.
3. Shun slicer 9 inch
4. Wusthof chef 8 inch
5. Victorinox boning knife
6. Some no name Japanese cleaver - great for mass veg cutting.
7. Chinese knife made in hk that was provided by my chef. Took it when I left as a keepsake.

i'm a noobie looking to purchase a decent knife set for a professional kitchen, where should I start?

What else would you recommend? I too am looking at getting a knife set mostly just a hobby as well. Starting to enjoy cooking a lot more :)

I'll leave the pros to speak for this.
But I have seen professional friends that have 7" and some have 10" for main knife.
I would presume it's based on the type of work you do and if you have the environment to use a 10" blade.



If you're cooking at home, you don't need a full "set".

Essentials
- Chef Knife 8"
- Bread knife 10"+
- Paring knife

Optional
- Petty knife. ~5" blade. I would recommend this over the boning knife.
- Boning knife (I've been cooking for 4 years and I've only now just bought one).
- Beater knife. Like a heavier duty cheaper knife with softer steel (like a German knife). Something you can pull out when working with lobsters or uni.