REVscene - Vancouver Automotive Forum


Welcome to the REVscene Automotive Forum forums.

Registration is Free!You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! The banners on the left side and below do not show for registered users!

If you have any problems with the registration process or your account login, please contact contact us.


Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

Reply
 
Thread Tools
Old 07-25-2010, 05:15 AM   #1
My bookmarks are Reddit and REVscene, in that order
 
Culverin's Avatar
 
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Failed 1,625 Times in 307 Posts
Where your knives at?

If RS has a Food section, I'm going to assume we've got our fair share of food nerds and home cooks as well?

Here are my first forays into kitchen knives.

Global Vegetable Cleaver
Awesome for dealing cutting things like carrots, I really enjoyed the depth of the blade.
I have since sold this.

Global Slicer
The length of the blade was perfect for slicing down slabs of short ribs into grillable slices.
I've sold this as well.

Global 5" Mini Santoku
One of my favorite knives hands down.
I keep it razor sharp and it serves as my big-ass-paring knife.

Wusthof Classic 7" Santoku
My first ever serious blade.
It never got as sharp as my globals, but seemed to hold it's edge a fair bit longer, even with minimal honing.
Believe what you like, but the scalloped edges actually work.
Sold this one too.

I have since graduated to an handmade artisan japanese gyuto.

Your turn.

(Photo by my brother).
Attached Images
File Type: jpg DSC_0970ms.jpg (479.4 KB, 0 views)
Advertisement
__________________
***Sarlo's Awesome Eatery ***
Facebook // Instagram

Last edited by Culverin; 07-25-2010 at 05:24 AM.
Culverin is offline   Reply With Quote
This post thanked by:
Old 07-25-2010, 01:50 PM   #2
RS.net, helping ugly ppl have sex since 2001
 
winson604's Avatar
 
Join Date: Apr 2004
Location: Vansterdam
Posts: 8,083
Thanked 1,819 Times in 944 Posts
Failed 85 Times in 24 Posts
I'm not a cooker by any means I just love to eat lol. Nice set though mang
__________________
"back at the line to Babych.... LONG SHOT....Potvin had trouble with it....ADAM SHOOTS SCORES!!!!

GREG ADAMS!! GREG ADAMS!!"
winson604 is offline   Reply With Quote
This post thanked by:
Old 07-26-2010, 12:39 AM   #3
My dinner reheated before my turbo spooled
 
bd0n's Avatar
 
Join Date: Oct 2004
Location: East Vancouver
Posts: 1,777
Thanked 292 Times in 48 Posts
Failed 47 Times in 10 Posts
id have to bring my set home, cause i know if i took a pic at work id get laughed at for months lol
bd0n is offline   Reply With Quote
Old 07-27-2010, 09:02 PM   #4
I answer every Emotion with an emoticon
 
6793026's Avatar
 
Join Date: Apr 2004
Location: BC, HK, USA
Posts: 7,501
Thanked 2,424 Times in 1,018 Posts
Failed 166 Times in 73 Posts
I'm a decent cook and I do a lot of cooking but seriously, maybe cause it's an asian thing but I'm a one knife kind of guy. I've had my cleaver for eons.
6793026 is online now   Reply With Quote
Old 07-27-2010, 09:59 PM   #5
Willing to sell body for a few minutes on RS
 
Great68's Avatar
 
Join Date: Mar 2002
Location: Victoria
Posts: 10,574
Thanked 5,014 Times in 1,850 Posts
Failed 185 Times in 100 Posts
I just use a standard Henckels set. They work great if you know how to sharpen knives properly.
__________________
1968 Mustang Coupe
2008.5 Mazdaspeed 3
1997 GMC Sonoma ZR2
2014 F150 5.0L XTR 4x4

A vehicle for all occasions
Great68 is online now   Reply With Quote
Old 08-01-2010, 12:39 AM   #6
VLS Moderator
 
Senna4ever's Avatar
 
Join Date: Feb 2003
Location: Vancouver
Posts: 16,351
Thanked 2,591 Times in 832 Posts
Failed 61 Times in 19 Posts


From the top:
- Henckels 18cm Fillet Knife

- Wustof 20cm Carving Knife

- 18cm Japanese 'Usuba' high carbon steel vegetable knife

- 30cm Japanese 'Yanagiba' high carbon steel sushi/sashimi knife. Well, it used to be 30cm. Now it's 22cm from 24 years of use - it was given to me by the owner of the restaurant I used to work at after he'd used it for 12 years.

- 30cm Japanese Masamoto brand 'Ao-ko Layered Steel Hongasumi Yanagi' sushi/sashimi knife. This is a super high carbon (Ao-ko) steel knife. This is my most expensive knife. It cost about $1000. This knife is made with the same type of steel used in Samurai swords and made using the same techniques. Many Japanese sword makers switched to making knives after Japanese feudalism ended in 1868. It's extremely hard, but brittle. It will keep its edge for weeks in a busy restaurant environment, but it also takes me over an hour to sharpen properly every time.

- 30cm Japanese Masamoto brand 'Ao-ko Hongasumi Yanagi' sushi/sashimi knife. This one cost $500. This is not as hard as my knife above, so it will not keep its edge as long (about 2 weeks), but is also much easier to sharpen.

*FYI:
Japanese knife makers have always chosen their materials carefully. Traditional sword craftsmen used a form of steel called tamahagane which is only produced in western Japan in a high heat smelter, or tatara. Tamahagane is made of iron dust and pure charcoal. Traditional craftsmen use tamahagane to produce swords that are both sharp and strong, but it is extremely expensive and difficult to forge. It is the ultimate material for sword making.Today’s chef knives are forged with similar methods used by sword craftsmen for generations using shiro-ko ("white steel") and ao-ko ("blue steel").

Shiro-ko and Ao-ko Carbon Steels:
Shiro-ko steel is a highly refined carbon steel that has no added ingredients (though it may contain varying levels of the impurities phosphorus and sulfur). Adding chromium and tungsten to Shiro-ko steel creates Ao-ko steel. With these additional ingredients, an Ao-ko steel blade becomes more durable, easier to temper, and capable of maintaining a longer-lasting edge than a Shiro-ko blade.

If you want to read up on Japanese knives, read this: http://korin.com/Learn/About-Japanese-Knives
__________________
2007 Volvo V50
Taken by ex: 2005 Toyota Prius.
R.I.P. 1997 Lexus ES300.
R.I.P. 1989 Acura Legend Coupe LS.

Last edited by Senna4ever; 08-01-2010 at 12:45 AM.
Senna4ever is offline   Reply With Quote
This post thanked by:
Old 08-01-2010, 10:36 AM   #7
cho
sneaky beaky like
 
cho's Avatar
 
Join Date: Apr 2008
Location: vancouver
Posts: 2,262
Thanked 4,512 Times in 638 Posts
Failed 1,062 Times in 165 Posts
i have all the basic victorinox ones from school =.=

looking into a 10inch mac chefs knife
__________________
'19 honda civic fk8
cho is offline   Reply With Quote
Old 08-01-2010, 10:51 AM   #8
not the mod you're looking for
 
FN-2199's Avatar
 
Join Date: Sep 2009
Posts: 3,743
Thanked 1,537 Times in 556 Posts
Failed 83 Times in 32 Posts
Posted via RS Mobile
FN-2199 is offline   Reply With Quote
Old 08-01-2010, 12:15 PM   #9
misfortune cookie (V)
 
LsquareD's Avatar
 
Join Date: Aug 2005
Location: 6ix zer0 4our
Posts: 6,176
Thanked 2,716 Times in 422 Posts
Failed 146 Times in 44 Posts
Quote:
Originally Posted by cho View Post
i have all the basic victorinox ones from school =.=
+1 hahahah
Posted via RS Mobile
LsquareD is offline   Reply With Quote
Old 08-01-2010, 08:21 PM   #10
I *Fwap* *Fwap* *Fwap* to RS
 
beanzzz's Avatar
 
Join Date: Nov 2003
Location: Vancouver
Posts: 1,560
Thanked 209 Times in 83 Posts
Failed 71 Times in 11 Posts
I don't have much of a collection since I only use them at work but here we go...

Global Santoku
My everything knife!

Global Sashimi
Only use it for making Tuna Tataki.

Global Ceramic Sharpener

Mino Sharp Combination Whetstones 220/1000 and 1000/8000



Last edited by beanzzz; 08-01-2010 at 08:27 PM.
beanzzz is offline   Reply With Quote
Old 08-01-2010, 09:50 PM   #11
Rs has made me the woman i am today!
 
Join Date: Mar 2004
Location: Vancouver
Posts: 4,310
Thanked 580 Times in 230 Posts
Failed 771 Times in 208 Posts
Costco has a 10 pcs henkle set for 199 ATM and beside it they have some 8 peice set of another brand for 40 bux. Hell I just have the miracle blade set + the costco knife sharpener and im' set. Dont see any reason to have fancier knives if they are sharp.
Death2Theft is offline   Reply With Quote
Old 08-02-2010, 12:28 PM   #12
VLS Moderator
 
Senna4ever's Avatar
 
Join Date: Feb 2003
Location: Vancouver
Posts: 16,351
Thanked 2,591 Times in 832 Posts
Failed 61 Times in 19 Posts
Quote:
Originally Posted by cho View Post
i have all the basic victorinox ones from school =.=

looking into a 10inch mac chefs knife
Quote:
Originally Posted by LsquareD View Post
+1 hahahah
Posted via RS Mobile
Where do/did you guys go to school?

Quote:
Originally Posted by beanzzz View Post
I don't have much of a collection since I only use them at work but here we go...

Global Santoku
My everything knife!

Global Sashimi
Only use it for making Tuna Tataki.

Global Ceramic Sharpener

Mino Sharp Combination Whetstones 220/1000 and 1000/8000
Where do you work? You need to wipe down your ceramic sharpener with a wet towel. I hope you don't use the sharpener on the sashimi knife!

How are those stones of yours? Are they soft, or hard, and about how much is the 1000/8000 one? I've misplaced my stones after quitting the restaurant business and I need to condition/sharpen/polish my knives, but I don't want to spend $500 on new high quality stones.
__________________
2007 Volvo V50
Taken by ex: 2005 Toyota Prius.
R.I.P. 1997 Lexus ES300.
R.I.P. 1989 Acura Legend Coupe LS.
Senna4ever is offline   Reply With Quote
Old 08-02-2010, 12:38 PM   #13
misfortune cookie (V)
 
LsquareD's Avatar
 
Join Date: Aug 2005
Location: 6ix zer0 4our
Posts: 6,176
Thanked 2,716 Times in 422 Posts
Failed 146 Times in 44 Posts
Quote:
Originally Posted by Senna4ever View Post
Where do/did you guys go to school?
VCC for me
__________________
*Feedback: (24-0-0)


Last edited by LsquareD on 00-00-0000 at 00:00 PM
LsquareD is offline   Reply With Quote
Old 08-02-2010, 01:20 PM   #14
My dinner reheated before my turbo spooled
 
bd0n's Avatar
 
Join Date: Oct 2004
Location: East Vancouver
Posts: 1,777
Thanked 292 Times in 48 Posts
Failed 47 Times in 10 Posts
Quote:
Originally Posted by Senna4ever View Post
Where do/did you guys go to school?

Northwest
bd0n is offline   Reply With Quote
Old 08-02-2010, 01:23 PM   #15
My dinner reheated before my turbo spooled
 
bd0n's Avatar
 
Join Date: Oct 2004
Location: East Vancouver
Posts: 1,777
Thanked 292 Times in 48 Posts
Failed 47 Times in 10 Posts
Quote:
Originally Posted by Senna4ever View Post

How are those stones of yours? Are they soft, or hard, and about how much is the 1000/8000 one? I've misplaced my stones after quitting the restaurant business and I need to condition/sharpen/polish my knives, but I don't want to spend $500 on new high quality stones.
Lee Valleys i think are cheap and their nice quality
bd0n is offline   Reply With Quote
Old 08-02-2010, 10:53 PM   #16
VLS Moderator
 
Senna4ever's Avatar
 
Join Date: Feb 2003
Location: Vancouver
Posts: 16,351
Thanked 2,591 Times in 832 Posts
Failed 61 Times in 19 Posts
Quote:
Originally Posted by bd0n View Post
Lee Valleys i think are cheap and their nice quality
Do they lose their flatness after only a few sharpenings? I can't stand those cheap stones that go concave after using it a few times.
__________________
2007 Volvo V50
Taken by ex: 2005 Toyota Prius.
R.I.P. 1997 Lexus ES300.
R.I.P. 1989 Acura Legend Coupe LS.
Senna4ever is offline   Reply With Quote
Old 08-02-2010, 11:20 PM   #17
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,733
Thanked 17,627 Times in 4,328 Posts
Failed 1,037 Times in 352 Posts
Quote:
Originally Posted by Death2Theft View Post
Costco has a 10 pcs henkle set for 199 ATM and beside it they have some 8 peice set of another brand for 40 bux. Hell I just have the miracle blade set + the costco knife sharpener and im' set. Dont see any reason to have fancier knives if they are sharp.
those are single man Henckles which the quality is not good at all.

this is a good quality starter set if you dont mind buying online

http://www.cutleryandbeyond.com/inde..._detail&p=4668
murd0c is offline   Reply With Quote
Old 08-03-2010, 10:32 AM   #18
14 dolla balla aint got nothing on me!
 
brokentelephone's Avatar
 
Join Date: Dec 2006
Location: van
Posts: 677
Thanked 13 Times in 11 Posts
Failed 11 Times in 2 Posts
Quote:
Originally Posted by Senna4ever View Post
Do they lose their flatness after only a few sharpenings? I can't stand those cheap stones that go concave after using it a few times.
I am a fairly avid sharpener, and I absolutely recommend going synthetic. I use DMT brand diamond stones -- I've got a full set of Naniwa japanese stones and haven't used them in months -- the diamond stones work so much faster, are perfectly flat, and have a much smoother action when sharpening.

It takes a little while to get used to the diamond stones because they're so much harder than natural, but once you invest in a set you'll never ever need to buy another stone again and you'll cut down your sharpening time by more than half.
brokentelephone is offline   Reply With Quote
Old 08-03-2010, 06:06 PM   #19
VLS Moderator
 
Senna4ever's Avatar
 
Join Date: Feb 2003
Location: Vancouver
Posts: 16,351
Thanked 2,591 Times in 832 Posts
Failed 61 Times in 19 Posts
Quote:
Originally Posted by brokentelephone View Post
I am a fairly avid sharpener, and I absolutely recommend going synthetic. I use DMT brand diamond stones -- I've got a full set of Naniwa japanese stones and haven't used them in months -- the diamond stones work so much faster, are perfectly flat, and have a much smoother action when sharpening.

It takes a little while to get used to the diamond stones because they're so much harder than natural, but once you invest in a set you'll never ever need to buy another stone again and you'll cut down your sharpening time by more than half.
Hmmm.....but is it ok to sharpen the high-carbon steel knives that I have, I wonder... I usually sharpened my knives once a month at the most. Does it polish to a mirror finish? When you say that it stays flat, do you just get the metal particles coming off? ...and does the stone need to be wet?
__________________
2007 Volvo V50
Taken by ex: 2005 Toyota Prius.
R.I.P. 1997 Lexus ES300.
R.I.P. 1989 Acura Legend Coupe LS.
Senna4ever is offline   Reply With Quote
Old 08-28-2010, 08:48 PM   #20
I am grateful grapefruit
 
gars's Avatar
 
Join Date: Mar 2005
Location: Vancouver
Posts: 4,094
Thanked 831 Times in 392 Posts
Failed 83 Times in 11 Posts
i bought a set of 3 Henckels 5 star while I was in Germany... Had them for about a year now, but I'm sort of afraid to sharpen them. Any good websites and suggestions on where I can start...?

Senna, are there any other expensive hobbies you want to mention?
gars is offline   Reply With Quote
Old 08-28-2010, 09:08 PM   #21
RS Operative (G)
 
hal0g0dv2's Avatar
 
Join Date: Oct 2007
Location: GYM
Posts: 12,640
Thanked 4,566 Times in 1,529 Posts
Failed 406 Times in 127 Posts
dam some of those knifes are really nice
__________________
╔╦╦╦═╦╗╔═╦═╦══╦═╗
║║║║╩╣╚╣═╣║║║║║╩╣
╚══╩═╩═╩═╩═╩╩╩╩═╝
hal0g0dv2 is offline   Reply With Quote
Old 08-28-2010, 09:27 PM   #22
Hacked RS to become a mod
 
SkinnyPupp's Avatar
 
Join Date: Feb 2002
Location: Sunny Hong Kong
Posts: 53,440
Thanked 24,462 Times in 8,512 Posts
Failed 1,536 Times in 684 Posts
SkinnyPupp is offline   Reply With Quote
Old 08-28-2010, 09:31 PM   #23
RS Operative (G)
 
hal0g0dv2's Avatar
 
Join Date: Oct 2007
Location: GYM
Posts: 12,640
Thanked 4,566 Times in 1,529 Posts
Failed 406 Times in 127 Posts
as seen on tv must me good lol
__________________
╔╦╦╦═╦╗╔═╦═╦══╦═╗
║║║║╩╣╚╣═╣║║║║║╩╣
╚══╩═╩═╩═╩═╩╩╩╩═╝
hal0g0dv2 is offline   Reply With Quote
Old 08-28-2010, 09:48 PM   #24
Hacked RS to become a mod
 
SkinnyPupp's Avatar
 
Join Date: Feb 2002
Location: Sunny Hong Kong
Posts: 53,440
Thanked 24,462 Times in 8,512 Posts
Failed 1,536 Times in 684 Posts
Them orientals sure know how to make good knives!

SkinnyPupp is offline   Reply With Quote
Old 08-29-2010, 08:24 AM   #25
14 dolla balla aint got nothing on me!
 
Mizter's Avatar
 
Join Date: Feb 2010
Location: Canada
Posts: 661
Thanked 452 Times in 55 Posts
Failed 19 Times in 5 Posts
Hey guys, I'm looking to purchase some knives. Since I'm not much of a 'professional' cook by any means, though I do enjoy cooking, I was thinking I would just need 2-3 knives just to cut meat, veggies and fruit. My question is whether it would be worth considering ceramic knives at all. I've done the research on the internet and it says that ceramic knives are easier to clean (less porous), stays sharp longer but chips rather easily. I was wondering if I could get some insight on whether to still consider ceramic at all. If not, would anyone care to recommend me some decent knives?
Mizter is offline   Reply With Quote
Reply


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off



All times are GMT -8. The time now is 08:42 AM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2024, vBulletin Solutions Inc.
SEO by vBSEO ©2011, Crawlability, Inc.
Revscene.net cannot be held accountable for the actions of its members nor does the opinions of the members represent that of Revscene.net