Every 4 months it might need a touch up on a waterstone. They are one company that has a policy of keeping the knives rather blunt and I did have cutting issues with them out of the factory. Also the fact that Japanese knifes tend to be ground to a finer point which means that they probably will cut better out of the box, but good luck getting that 17. The fit and finish of the Nenox S1 is one of the best I've ever seen. She stopped me and said.
A potato half was then set down on the cutting board with its cut side down to keep the potato from rolling or moving during the test. For non athletes this may not be a problem. It sounds like you have a good system that fits your needs and I respect that. I disagree with the commenter who thought this rating was somehow faulty because you evaluated the knives using the factory edge. The knives were also weighed.
The tests were performed over two days two Saturdays and meticulous notes were kept. They are the best knives I have ever found and they require minimal sharpening on the special ceramic stones they have. You should use the right knife for the right job. Have read of difficulties in sharpening these German steel knives and am wondering why? I have had fancier and more expensive knives, and I may try some of those reviewed here. I tried all kinds of knives. Thanks Hector Hi Hector - I have a 10 and 8 and 6 inch chefs.
Test procedure All of the knives were tested out-of-the-box because I made the assumption that most readers will not be hand sharpening their knives. The design of the Global knives just doesn't seem to let me grip that way and keep the knife from trying to twist out from under me. It's the edge that's important. . If you ever decide to do a knife comparison review again, can you compare some Rada knives with the selection? I think if they all had their edge profiles reshaped and edges sharpened so that the edges were exactly the same, they would perform identically. Thanks for your interest and time for any replies. Scallions were crushed and torn.
Choosing a knife that is comfortable to you will help ensure that you won't wear yourself out when you have to do a lot of cutting. Someone claimed that any knife can achieve the same edge when sharpened and that it is pointless to pay a lot for a knife. Other factors However, the purchase of a knife should not be based solely on its cutting performance. All of em hold an edge thats outstanding, and for me to measure how long the edges actually hold for usage would be insane. Manufacturers rarely ship new knives sharp.
I have had a set of the original Mac knive since the Mid 70's. The rewards of effortless meat, fish or vegetable slicing, dicing, chopping, carving, filleting, etc more than offset the little bit of effort to get and maintain a really good edge. This test is not possible over a few days without some standard 'dulling' procedure. If your choice is between a chef knife and a Santoku, get a chef knife. You wouldnt use a steak knive to filet a fish, why would you use a chef knife to cut a tomato? Go to for tools and techniques to learn how to sharpen your knives yourself the correct and safe way.
Image via Rustica Eat: Rustica Small farm produce dominates the menu at , a purveyor of locally grown, European-inspired cuisine. This is a nice method because you can quickly check each section of your blade for dull spots, which might be difficult using the razor method. I have thourally enjoyed the forum and do have an extensive collection of kitchen knives that were almost all purchased used, and many were old rusty forged carbon steel knives when I bought them for next to nothing. I am wondering if you can add more comments about the feel of the different knives. I also encourage people to use Wasara disposable plates in the first week or two so you dont have to worry about cleanup at all.
The Cutco knife's handle may change color after several washes in the machine. I then added the R. It is also designed with a better blade shape, in my oppinion. Anyone got any thoughts on that? The article took about five days to write, and I still remember more stuff that I want to add - so don't be surprised if the article changes to become a bit more detailed or clearer as time goes on. It forever changed my mind about Stamped vs Forged blades.