geting a nek chefs knife

Discussion in 'Cooking Knife Reviews' started by scottishsteele, Apr 27, 2016.

  1. scottishsteele

    scottishsteele

    Messages:
    5
    Likes Received:
    10
    Exp:
    Professional Chef
  2. foody518

    foody518

    Messages:
    1,061
    Likes Received:
    44
    Exp:
    I Just Like Food
    With the Kumo, my feeling is that you might be paying a lot for flash rather than sheer performance. What are you prioritizing for this new knife buy?
     
  3. scottishsteele

    scottishsteele

    Messages:
    5
    Likes Received:
    10
    Exp:
    Professional Chef
    It needs to be at least 10 inc and perfibly Japanese and i want a high hrc and good edge retaintion.
     
  4. scottishsteele

    scottishsteele

    Messages:
    5
    Likes Received:
    10
    Exp:
    Professional Chef
    It will be maintained with a strop from day to day and a wetstone every 3month or so and whould be replacing a sabiter 8inc chef knife and whould be used on daily bases on a lot of jobs in a normal kitchen
     
  5. scottishsteele

    scottishsteele

    Messages:
    5
    Likes Received:
    10
    Exp:
    Professional Chef
    It was a stainless sab
     
  6. foody518

    foody518

    Messages:
    1,061
    Likes Received:
    44
    Exp:
    I Just Like Food
    3 months of daily kitchen usage between sharpenings is probably optimistic.

    Is yours a loaded strop? Don't know how much something like an unloaded leather strop is going to do to very hard steels.

    The Kotetsu is going to feel quite different than your Sab. It looks *very* flat.

    The JCK VG10 might be a good choice, or I believe there is a Fu Rin Ka Zan Swedish stainless series in the price range of the two you listed.
    Or possibly Sukenari Ginsan
     
    Last edited: Apr 28, 2016
  7. foody518

    foody518

    Messages:
    1,061
    Likes Received:
    44
    Exp:
    I Just Like Food
    I agree with you. I interpreted OP's usage of "lot of jobs in a normal kitchen" to mean more professional as opppsed to home use.
     
  8. scottishsteele

    scottishsteele

    Messages:
    5
    Likes Received:
    10
    Exp:
    Professional Chef
    the strop would be loaded 
     
  9. millionsknives

    millionsknives

    Messages:
    2,500
    Likes Received:
    480
    Exp:
    Professional Caterer
    Loaded strop isn't that different than using a high grit finishing stone. All you're really doing is polishing.  It works up to a point, but eventually you will need to sharpen again at a medium grit to clean up the bevel that was dinged through usage either on food or hitting the board.  

    IMO you need to touch up every shift or two and sharpen every week or 2.  Depends entirely on how much and what type of knife work you do.  Meat fabrication will dull them faster than most vegetables.   Prep cook will use up knives faster than the chef.
     
    Last edited: Apr 29, 2016
  10. chucknduck7

    chucknduck7

    Messages:
    3
    Likes Received:
    10
    Exp:
    At home cook
    If edge retention is one of your major concerns, then the R2 (S2) steel will be a fair step above vg-10. If you want to move further up the edge retention chain, look for something in Hap40, Zdp-189, or M4. Given identical geometry, all these steels will exceed both R2 and vg-10 clad. 2 of the 3 are non stainless which is worth noting.
     
  11. foody518

    foody518

    Messages:
    1,061
    Likes Received:
    44
    Exp:
    I Just Like Food
    Past about R2 level steels doesn't there start to be a concern about having stones fast enough to cut the stuff?
     
  12. rick alan

    rick alan

    Messages:
    2,497
    Likes Received:
    165
    Exp:
    Cook At Home
    HAP40, SRS-15, Daisu powdered steel (Yoshihiro knives) and the stuff Tojiro uses in their powdered steel series are all relatively easy to sharpen and have better edge retention than R2, though R2 takes a keener edge.
     
    foody518 likes this.