Kitchen knives, meat hatchets

I even took out a specially cleaned MF professional series knife - thinner.

Are they thinner than Harakiri ?? Because Harakiri nifiga are not thin, I have a chef. Here is a photo of Harakiri and Santoku from Tramontina. The one with a curve is Samura.

[Bijou]

Bijou,

No, hara-kiri is thinner than WMF. And I cannot say that they are fat. I absolutely cannot. Especially when you consider that I have this fad. I've had a lot of knives in my hands. And I like these for their average between the strength of the blade and its thickness. After all, the blade also cannot be made infinitely thin - its bending strength and operational strength deteriorate.

Well, according to your photo, the Samura (the one on the left) is thinner. I look at the very bottom. It's just that the shape of the blade is different. And usually I look from above at the knife along (not at the cutting blade, but at the back side) - this is the thickest part of the blade.

Well, in your photo Samura is thinner. It's just that the shape of the blade is different

Well, yes, Harakiri is thinner on the butt.
But I absolutely do not like mixing it, slightly stupid. Therefore, this santoku cuts much better. Despite the fact that I didn’t let go of their hands for three years, and the hara-kiri is new. And I hardly use it. ((

I am a little sorry that I bought it, but it suits the function for which I purchased it. I took it exclusively for a one-time cutting of a large amount of summer greens in the freeze, and for this kind of shredding the santoku is too short, they need to chop, not chop, without tearing off the tip.))

Added on Tuesday 17 Jan 2017 18:44

After all, the blade also cannot be made infinitely thin - its bending strength and operational strength deteriorate.

Don't you have one? For a long time my eyes burned on him ... Although he is thicker than my favorite, but at least something.

So the Samura is thicker, right?

Yes, significantly.

Samura of what series in the photo?

Damascus \ VG-10

I was so hoping that the Victorinoxes would be thin.

They are, indeed, thin. And what prevents to look in the store? You sell them, right? And they also differ in thickness among themselves. Fillet, for example, is thinner. He is in the center (Samura on the right):

[Bijou]

Bijou,

I have not grown together with fillet knives. I cut anything on the fillet with anything, but not with a fillet knife. Probably, hands are not from those places))).

Here, the German chief of the WMF series of pro select (left) and Samuru (right) took a picture. The difference is obvious. But the German is also very good, I like it.

Added on Tuesday 17 Jan 2017 7:00 PM

Damascus \ VG-10

Oooh okay. This may well be the reason. Still, there is a specific blade manufacturing technology.
I do not like Damascus because of my doltish nature)). I will certainly "rust" it.

And what prevents to look in the store? You sell them, right?

Ha. Of course not!)) I bought everything on the Internet.

Tojiro used to have a lot in one shop. But it seems to have closed after 14 years. ((
And I am very picky about the balance and the handle. That's why I miss it periodically. Once I ordered a bunch of Tramontines, but two out of five knives did not fit into my hand at all. But the santoku from there is straight mine-mine. At least he was lucky. Europeans are all over the place, so I don't even consider them. Here they are found in stores, such as Knives-Dishes or something like that ..

[Bijou]

Bijou, I have TOJIRO Flash Damascus, but not sirloin, but universal. The knife is 6 years old, my favorite.

[Tanyusha]

TanyushaWell Duc! Tojiro is worth so much that he simply has no right not to be loved! Yes, nice knives, I agree. I also twisted in my hands and I liked many.But they cost there like a wing from Boeing ... ((

Tojiro is worth so much that he simply has no right not to be loved! Yes, nice knives, I agree.

And, nothing, that there are no "heels"? That's why I don't like Tojiro at all! It is because of the lack of a "heel" that he strives to injure his hands with a sharp 90-degree edge ... And yet, his edge is crumbled - you cannot sharpen it yourself ...

And yet, the edge of it crumbles - you can't sharpen it yourself ...

Well Duc .. The other side of firmness, what to do about it?

But I hate heels in principle. If you are afraid that you will bite with a corner, then you can forcibly blunt the very-very tip. Chefs with heels are not mine at all, but the station wagon is alone. The most unclaimed knife turned out to be.

I ordered three Victorinox knives today (sirloin, vegetable, boning).
They will bring it tomorrow, I'm really looking forward

[Irina]

Irina, will you show the photo?

I think there are knives connoisseurs here. Therefore, I will ask a question that arose when watching a video from a neighboring topic. What is the name of the knife wielded by the hero of this video? And who knows where to get one? Looks like I fell in love with the knife, of course

Irina, will you show me the photo?

Zhenya, of course

Peace be with you bakers!
I have shared before

I have a knife from a spring \ a homemade product \ so I just didn’t chop anything for them - I knocked stupidly with a hammer - so of course he’s not a razor, but he has been cutting without sharpening for about 15 years

Why am I - from good steel, even a company without a loud name has good knives

I ordered three Victorinox knives today (sirloin, vegetable, boning).
They will bring it tomorrow, I'm really looking forward

Still, or I missed, on which website is it better to order? There are several, which official, I did not understand.

[Ikra]

Ikra, deba?

[Bijou]

Bijou, but it doesn't look like ... Wider and the blade is straight. Probably some very author's version.

[Ikra]

Ikra, and the Deba's blade isn't straight?


However, I don't know much about authentic knives. Santoku also seems to have a round top, right?

[Bijou]

Bijou, if my eyes do not deceive me (I look at the photo from the phone), the deba still has a slightly rounded blade to the sharp tip. And width! That chef has a whole shovel! How convenient it is to carry everything shredded! And it is convenient to use a knife as a spatula.

[Ikra]

Ikra, well, then we take Tsaidao and saw off all unnecessary from it.

Still, or I missed, on which website is it better to order?

I also did not wait for the information, so I made an order for the child with ozone, at the same time I bought knives
I checked the barcode, as Larisa taught, everything worked out)

I haven't tried it yet, they just brought it.

[Ikra]

Ikra, well, then we take Tsaidao and saw off all unnecessary from it.

Well, thank you! It looks like this is one of the varieties of this knife. I didn't even know about the existence of such a thing! Yes, think about it.
Does anyone know when our next "Blade" is?

I also did not wait for information

Sorry, I missed your question, otherwise I would recommend a trusted store. And Martochka did not answer, because the store is ours, St. Petersburg.

I haven't tried it yet, they just brought it.

what handsome men! Congratulations on your assistants!
Ira drop everything, go try it!
tell me how is this handle in your hand?

Girls, I ordered a bread knife here. See under the spoiler. Was in a case as in the photo from Mist. This is not the first time I order from them. There is a pickup. I did not check the barcode, it will be necessary.

Ira drop everything, go try it!

Zhenya, I've already indulged in everyone, I really liked it.
I was butchering a rabbit into a suvid with a boning knife, in complete delight!
The handle is comfortable for me
I liked it so much that I bought a peeler for myself and my daughter in another store.
Now I'm toiling with the choice of a chef or a santoku and bread even to the pile and I will be happy

Now I'm toiling with the choice of chef or santoku

It depends on whether you love the bolster heel the way I love it.)) Santoku usually does not have it and then you can work with this edge, and the chefs of European brands, as a rule, go with it.I feel uncomfortable, hard, the balance is not the same, I can't cut it with the heel, when sharpening it interferes with me ... At the same time, the santoku is often thinner than the boss in the butt. There is only one indisputable advantage on the chef's side - he is long. Santoku is intended rather for "cutting" from top to bottom, it is not very convenient for them to chop without taking the tip off the board. Of course it is possible. But it is more convenient for the chef to do this precisely because of its greater length. But the board should be wide enough and spacious enough, do not forget about it.

[Mist]

Mist, on Ozone, that means you can too ... Thank you, it's the easiest there.
What series of knives do you have? Or are there some with black plastic handles?

[M @ rtochka]

M @ rtochka, I took the SwissClassic series.

Girls, do the Victorinox have any sharpeners?

I'm also interested in sharpeners, only I'm thinking about a Samura knife (two-functional Samura KSS-2000) yesterday I ordered two Samurov knives and thought about a sharpener

ordered two knives from Samurov

Which ones?

Girls, do the Victorinox have any sharpeners?

I have many different sharpeners as my husband is a fan of good knives (and flashlights). There are also professional grinding systems. But the best, in my opinion, was this one, also Swiss tyts!

[Larissa]

I remember, Larissa, You showed. But it's easier for me to have just an ordinary sharpener at hand, to sharpen it myself when necessary.
The husband is not always there, but if it's stupid for me, then I need to sharpen urgently and right now)
I don't know how to use Musat, and I have never tried it.

it's easier for me to have just an ordinary sharpener at hand,

Then here

[dopleta]

Oh thanks!
And then they have a lot of sharpeners, there is nowhere to touch, there are no shops nearby.
dopleta,

Which ones?

One universal Samura BAMBOO SBA-0023, and the second for Samura Mo-V SM-0071 / G-10 tomatoes. I saw an advertisement for Best-Kitchen on our website, went in, and they had discounts there, well, I could not resist, because I had wanted it for a long time.

I bought a knife Burner in Auchan, very good even, the tomatoes were cut wonderfully, the issue price is 355 rubles. Blade length 15 cm, universal knife Asia, called

I bought a knife Burner in Auchan, very good even, the tomatoes were cut wonderfully, the issue price is 355 rubles.

Yes, I also have inexpensive knives that I love: Nadoba 12.5 cm, Matrix 18 cm with a rounded nose, they cut and sharpen well, but I wanted a samura. I'm just not indifferent to knives my husband resigned

I have Burner in my Ozone basket for six months, I can't order it. Now Victorinox has laid it down. Burner also praised someone. What unexpectedly good knives turned out to be.
And I have been using Tramontina for six months, I really like it. There were also good reviews here, and on occasion acquired)

My husband brought another knife, Swiss. I thought my quizzes were super sharp and couldn't get any sharper. But slowly, just once, he stroked the blade with this little knife, and it became sharper than a razor!

I read about the little knife and came across.

Especially secured. I felt sorry for your knives. This guy-fans are discussing back in 11:

I have just such a sharpener
they gave it to me

there the working part is
insert made of very hard material
with metallic luster
most likely something like a carbide

this insert has a parallelepiped shape
which has a cylindrically-concave surface on the working plane
thanks to her, he cuts metal like a scraper

it cuts, does not iron

knives sharpen quickly after such a sharpener,
since she removes the shavings
but the edge is unstable
which means that soon the procedure will have to be repeated
over and over ... until the knife turns into an awl.

I think the use of such sharpeners is quite appropriate
for single women
who have only cheap Chinese "disposable" knives in their kitchens
stamped from soft stainless steel
which is not a pity.

But for knives like Attribute, Appolo, Tescoma or Tramontina
(not to mention the more advanced and expensive ones, be it Victorinox or ZH)
it's better not to use this,
since with correct sharpening
these knives can last for quite some time.

It is better not even to approach Japanese knives with such a "sharpener",
otherwise someone will see from the side
and will commit an "act of just retribution"
and so that others will not disdain to spoil good knives
any hyped bullshit.

By the way, the very manner of promoting these sharpeners
(extremely aggressive and aimed at
to dazzle a person with an instant result
and depriving the opportunity to calmly and thoughtfully make a decision)
as if hinting at it ...

Here's a photo of him doing the knife edge.

this is what the edge looks like
after sharpening with this sharpener:


and like this after traditional sharpening with finishing on stones
(sharpening technique with micro-feed):


like this after traditional sharpening followed by polishing:

They agreed only on the fact that you can still take on hunting / fishing / hiking: small, light, can make any garbage cutting, and not collectible knives, of course))). And then not everyone agreed. But at home, if there are good sharpeners / systems and 20 minutes of time, it is not worth disfiguring her sensible knives.

Not being a "man-fan", not one of the "single women who have only cheap Chinese" disposable "knives in their kitchens, about which it is written there, I will not enter into an argument with them. Moreover, a fan who thinks Apollo is a good knife will never become an authority for me.

[dopleta]

dopleta,

I don't know anything about Apollo, but judging by the context, he considers it to be a normal normal knife.

In any case, it is your business to perceive this information or not. For what I bought - for what I sell.

What I bought

Natasha, I also climbed into this forum. Of the four people who have this sharpener, one is Nikolai, whose post you brought, criticizes her, being, indeed, a keen "grinder". Three of them: imker123, po6uH ryg, SerPan are good for her, although - objectively - the latter believes that in 20 minutes the same effect can be achieved with an inverted plate. It takes 3-4 seconds here. So my husband and I (he, as I wrote, is a fan of knives, he has a collection of hunting, tourist, combat) join the latter.

[dopleta]

dopleta,

They are happy with it in the conditions of hiking / hunting / mountains / fishing, that is, do not drag something serious and heavy with them, quickly sharpen in the field, make something sharp that is not at all suitable as a knife, sharpen an ax, cut moose carcass. And here we are talking about kitchen knives. Especially if there are good grinding systems, like you / me, husbands attached to them))) and even Japanese water stones.

[complete independence from men]

Not being a "man-fan", not one of the "single women who have only cheap Chinese" disposable "knives in their kitchens, about which it is written there, I will not enter into an argument with them. Moreover, a fan who thinks Apollo is a good knife will never become an authority for me.

You are well aware of the concept of "price-quality". So, Apollo has a series of Magenta knives made of X50 steel. True, I'm talking about the boss 20 cm. I already wrote about this here. It is enough to buy a Fiskars sharpener (or exactly the same cheaper copy of Ikea) and the dream of all feminists is complete independence from men - instantly done!
She keeps the sharpening up to 2 weeks, after which any lady can shuffle the sharpener 5 times and the next 2 weeks of independence are guaranteed!
It seems to me that this "sharpener" acts on the principle of musata, that is, it treats the cutting edge more carefully.
And, yes, exactly the same knives, but under different Brands, are available on the market, since all sorts of Rondels, Apollo and others are not manufacturers.

It is enough to buy a sharpener Fiskars

I apologize for the quality of the photo, I am in a hurry now and have just made it: on top is a very old Fiskars knife, which is not a pity, sharpened on this very sharpener, below is also an old Victorinox, sharpened (long ago, when I first wrote about this sharpener) on Istor Swiss Sharpener:

I apologize for the quality of the photo, I'm in a hurry now and have just made it: on top is a very old Fiskars knife, which is not a pity, sharpened on this very sharpener, below is also an old Victorinox, sharpened (long ago, when I first wrote about this sharpener) on Istor Swiss Sharpener:

You may have noticed that I am talking very specifically with the Brand, the series and even the size of the knife and the sharpener. All for one simple reason.
1. On the Fiskars sharpener, the Fiskars knife (also very old) cannot be sharpened and that's it! Moreover, Victorinox, as well as old Soviet knives, cannot be sharpened, and Rondel's Langsax also cannot be sharpened, although the steel is the same as that of Apollo - X50. All were sent to the country. The reason is simple, or rather there are even several of them: this is the steel grade and the sharpening angle.
2. Surprisingly, for example, my medium-sized knife is not Apollo, but Rondel (I do not remember the series). As well as vegetable. Oddly enough, they are somehow sharper than Apollo of the same size.
3. At home I now have a chief - Pininox. (I don't know what steel, but it holds a little less sharpening, but, oddly enough, it's not so scary to use - it is slightly less sharp than my chefs from X50 steel). After your photo, I specially examined the edges of all my knives with a magnifying glass. And even with glasses! All edges are smooth to disgust!
I've read about your wonderful sharpener here for a long time. Found on the net - stopped the price and thinking about the edge. I haven’t used it, I don’t know, but there is an opinion that the effect is about the same as Berner's sharpener and others that stick to the table and remove chips from the cutting edge. The dilemma of choice in the family: a diamond ring or this "try" sharpener will very quickly decide in favor of you know what.
PS. I am completely satisfied with all my knives; many years ago, when I bought it, my wife was dissatisfied for some time: "the knives are bad, because nails are cut very easily" !!!

[dopleta]

dopleta, and this Swede is long enough to be sharpened across her? Or at least 45 degrees ...
Sharpening along the edge is not to wish the knife well, I think. Well, except that the grain will be completely small, but then it is more like fine-tuning. Therefore, there are no sharpeners "stretch the knife between the pebbles and you will be happy" yet.