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Gachinto · 06-15-2009, 11:50 PM

^ From the shape of the two it seems that Santoku would be better for chopping, and has better control/power at the tip. It is after all modified by the Japanese to better suit Asian cusine AND women. Since most home cooks are women.

The PROS don't use Chef nor Santoku do they? They have other task specific knifes while Chef and Santoku are multitask and considered entry level? I'm just talking outta online research, I don't have more actually experiences. All I know is my knifes, which my parent bought years ago, sucks ($20-ish knifes from wherever). I bought a stone and did some pretty good sharpening, still it seem to dull after few uses, and it doesn't exactly cut through anything at ease.

Getting a $50-$80 would be a good start. Unless a $90-$100 is really that big of a difference in steel and edge.

Would Japanese made edge of 17 degree be better. Logically it should beat a 23 degree German? As long as the steel is strong enough to hold the thin edge? Or that 6 degree really doesn't mean much except big price jump?

06-15-2009, 11:50 PM	#37
Gachinto HELP ME PLS!!! Join Date: Nov 2004 Location: Coquitlam Posts: 5,608 Thanked 10 Times in 10 Posts Failed 18 Times in 3 Posts	^ From the shape of the two it seems that Santoku would be better for chopping, and has better control/power at the tip. It is after all modified by the Japanese to better suit Asian cusine AND women. Since most home cooks are women. The PROS don't use Chef nor Santoku do they? They have other task specific knifes while Chef and Santoku are multitask and considered entry level? I'm just talking outta online research, I don't have more actually experiences. All I know is my knifes, which my parent bought years ago, sucks ($20-ish knifes from wherever). I bought a stone and did some pretty good sharpening, still it seem to dull after few uses, and it doesn't exactly cut through anything at ease. Getting a $50-$80 would be a good start. Unless a $90-$100 is really that big of a difference in steel and edge. Would Japanese made edge of 17 degree be better. Logically it should beat a 23 degree German? As long as the steel is strong enough to hold the thin edge? Or that 6 degree really doesn't mean much except big price jump? __________________ "Be water, my friend." (Bruce Lee) "I would complain about severe understeer and they would show me how it was me, the nut behind the wheel that caused the understeer." (Alex Chiu - Director of Velocity Driver Development) "I drift not because it is a quicker way around a corner, but it is the most exciting way" (Keiichi Tsuchiya - Drift King) "With chocolate, you know what you're gonna get and I can't always be delicious."