My experience in choosing knives

Also I want to share my experience of choosing knives.
For the last 5-6 years I have become addicted to knives made of carbon (carbon) steel.
I bought the first of this type by accident. The seller persuaded.
By this time (for ten years already) I had a set of ZWILLING knives of the PROFESSIONAL S series (I assembled the set myself, not in a "package").
I was skeptical about the seller's suggestion to try a carbon steel knife - the knife was light, and I like heavy ones.
The seller said it was a hand-forged Vietnamese knife. True rusting, but sharper stainless.



I allowed myself to be persuaded. I bought it. It was sharp, but unusual. I forced myself to use it for 2-3 days and get used to it, and then decide whether I like it.
And that's it! Lost!
Tsvilings are in the block and are extremely rare.
If someone in the family asks “Where is the knife?”, Then THIS is always meant.
In the near future, I found them on the Internet and ordered three more "unusual" forms for us to try. The price was almost ridiculous. The principle "Cheap is bad" did not work here.
(We have these knives in a cheap version and in "more expensive". The blades are the same! The difference is in the handles. If you take from the Vietnamese rough - it's cheap, if from a beautiful, handmade, from a noble wood, and even a German master, then 2-3-4 times more expensive.)



And recently, at the Christmas market in Dresden, I saw THESE knives (with handles of different options and even without handles). We talked with the seller. He is also a master making pens. It turned out that for 5-6 years I have been using a knife with HIS handle every day.
I bought two more knives.



Last weekend we went to Dresden again and went to the handicraft and creative fair. I knew these knives would be there too.
I bought another one. (Naive!) (Photos of one knife from both sides)



Before leaving the fair, we approached again. AND..!
The eye caught two more knives. The seller said that this is also Vietnamese forging, but the metal is even tougher. They are made from truck springs !!! There were two - a little shorter, but thicker and longer, but thinner. I could not decide and took both ... (This cannot be treated)



What a joy I am !!! The second day I'm looking for something else to cut ?!
(In principle, these knives are close to Japanese ones, but not as untwisted. You understand that Japanese and Vietnamese goods will have different prices.)
P.S. About the difference between carbonaceous and stainless steel. steel, the pros and cons can be found on the Internet

Can these knives be looked after, washed, cleaned? And then in the photo there is already a very unattractive look at the knives
And how to do it correctly, how to clean it?

And most importantly, where can peaceful Russians buy them?

where to buy them for peaceful Russians?

Well, at least we'll see.

Vietnamese knives are the best knives that I have had in my life, for all their external unpretentiousness. At one time they made them from everything that was not nailed down. I brought it to all my friends, relatives and even doctors. They asked for more and more. The last one broke in half ...

[igel _el]

igel _el, and can you link to these knives ??
I would also like to, but for a long time I haven’t been to the flomarkts, and haven’t seen an exhibition of masters for a long time.

[Rada-dms]

Rada-dms, Olya! Where did they bring it from? From Vietnam?
And now you can't order it to anyone. Otherwise they will be arrested as terrorists somewhere at the airport! )))

[Masha Ivanova]

Masha Ivanova, yes, from there and from neighboring states. We carry knives from everywhere in our luggage, until no one took anything away. No need to carry 10 knives at once.

[Admin]

Admin, appearance is a matter of habit. (A familiar family, where both are dentists, do not have iron and cast iron pans. Patina looks like dirt)
And there was also an old anecdote in which there was a phrase: "Do you need to go or checkers?"
I found the phrase on the Internet:
"An important point: the problem of corrosion in carbon is solved by processing the blade, but the problem of cutting properties in stainless steel has not yet been completely solved."

🔗

***
There are no problems with leaving. No dancing with tambourines
Always keep dry. Rather, after use, rinse and (without fanaticism) wipe. I have them hanging on a magnetic holder, so they dry out in the air.
On the Internet (in German) I found information that sometimes it is desirable to wipe with oil. Traditionally, camellia seed oil is used (the Master gave me a 10-gram bottle at the fair now).
Wipe with oil, preferably in case of a long break in work. In everyday use, I do not see such a need.
If you do not wash especially diligently and with detergents, then the knife is always covered with a slight imperceptible patina.
The top photo shows a knife after 5-6 years of constant use and without "dancing". Hasn't changed in any way.




Lerele, I will give the link in a personal, so as not to be considered an advertisement

[igel _el]

igel _el, I also have a link, there is someone to buy and bring.

And most importantly, where can peaceful Russians buy them?

And you are actually even closer to the source
Or surf the internet for forged Vietnamese knives or search for "Authentic Blades" (we have that name).
Alternatively: catch a Vietnamese on the street and interrogate with passion ask politely

[igel _el]

igel _el, Ilona! It's closer to me to buy in Germany than to catch a Vietnamese in my Novosibirsk! )))

Alternatively: to catch a Vietnamese on the street and interrogate with passion to politely ask

In Moscow, somewhere there is a Vietnamese market, I have never been there, really.

Now the collective mind is a tunnel to Vietnam

tunnel to Vietnam

And there you will be greeted by the insidious coronavirus! : -



I looked at Ali, the Chinese are spanking the same knives. Also carbon, and just as deliberately careless in processing.

In Moscow, somewhere there is a Vietnamese market, I have never been there, really.

The market is not a market, but I've seen a lot of Vietnamese shops in markets and shopping centers in Moscow. I've seen a lot of things, right down to the dog's entrails ... Alas, I haven't seen knives!

knives made of carbon (carbon) steel.

The knives of some of my relatives look the same, one in one blade in appearance, thickness, lightness, only such an intricate handle - well, we have a colony nearby, sorry, the convicts occupied their leisure time with pens, knives and other things, then they were sold as- then. My husband's grandmother had such, I, nafik, threw them away when I was dismantling the apartment!
Perhaps there was no carbon steel, I don't know, I didn't gnaw, but it may very well be that it too, there were a lot of good things in the USSR. They smell like metal if you rub them until warm with your fingers or smell them right after hot water.

Thank you for your story!

I began to examine the knives and read about them on the internet. Baa, I have lived with such knives since childhood. My grandpa always made knives out of hacksaws. There were always sharp knives in the house, but always with rusty stains. After the death of his grandfather, all the knives were confused somewhere, because many beautiful ones appeared on the market. Only one has survived, it is simply irreplaceable for many things. Length 38 cm, the blade itself 25 cm.

They smell like metal if you rub them until warm with your fingers or smell them right after hot water.

I remember this smell from childhood, my parents had such a knife. A terrible smell, even now, the memory of the teeth is driving

By the way, yes, there was always some kind of smell from them. Probably that's why we gladly changed it to beautiful and odorless. I have all the Vitorinox knives right now, they are a worthy substitute for the sharpness of these homemade products. And pleasing to the eye.

[igel _el]

igel _el, Elona, thank you very much for the story! As soon as I saw the first photo, I rushed to look where you were from. You have revived my long-standing wishlist - to have a knife (s) made of carbon steel. Already, Aliexpress has wool on this subject, but has not decided yet. Now there is a reason to go to Vietnam to rest.



And regarding the smell of "iron" from such knives - they just need to be properly looked after. The internet is full of information.But in terms of severity, it is difficult for them to find worthy competitors.

I want a Vietnamese knife

they just need to be properly looked after.

And in this case, it is also important not to overdo it. As with iron (again, carbon) and cast iron pans. Patina is the best defense.
But this is a matter of habit and perception. Someone "drags on" Tupperware, while others accept only glass and steel.
What are we all different! And this is good!

But in terms of severity, it is difficult for them to find worthy competitors.

Well, this is unlikely. Now there is a very large selection of good and sharp knives to buy such homemade knives and also "properly care for" them. Carbon steel is good for hacksaws and similar items. As in the internet it is written about them - a hunting knife, good for branches)). And for culinary needs like nitto, I want to use non-handicraft knives.

[Stafa]

Stafa, Svetlana, well, each one draws conclusions for himself based on the knowledge gained while working through the material. Of course, I shouldn't have been so categorical. But I remain unconvinced.

Well, this is unlikely. Carbon steel is good for hacksaws and similar items.

only an opinion. In general, people are either in love with knife carbon, or hate it, two opposing camps. Carbon is good for its simplicity of sharpening, it sharpens perfectly, just EASIER, but just as quickly and unfortunately dull. From the inconvenience - rusts, requires specific care. But what kind of USSR knives were, mmmm, thin, springy in bending, sharp as a razor! Now what? Stainless steel as thick as an ax head

They smell like metal

exactly. And they leave this smell on the products. I'm a sniffer. And not no, away from me.

In general, people are either in love with knife carbon, or hate it, two opposing camps.

I just got tired of carbon as a child, there were no other knives in the house. And yes, I also do not like the smell from them on the products.
But then I really fell in love with knives to buy good and high quality. At one time I fell in love with the Gipfel knives, but now I got hooked on the Vitorinoks knives. Thin steel on short knives, sharp, comfortable. While they are my priority, bread big and small with a 9 cm blade. Barbie knife for almost all occasions. And the Santoki knife from Hyphel is purely for raw meat and fish.

My dad made such a knife a long time ago (dad was a doctor, if anything, he didn't sit)). Cool knife, I've been living with it for almost 30 years. Just wipe it off immediately. Sharp - kapets.

Such an allegedly unprepossessing, but for me, careless and not aesthetic appearance of anything is an insult to the entire cultural heritage of mankind, laziness and degradation. Excuse me.

I fully support! I would not take such a knife in my hands, not that they cut food, no matter how sharp it may be. The mud has not yet added to anyone's appetite.
At one time, I also stopped at quizzes (thanks a lot to Larisa dopleta), for 5 years I have them. The fact that you don't need to sharpen them is, of course, a myth. But the fact that they need a sharpener, preferably their own, is true, and the less often they are washed in the PM, the less often they need sharpening. And the Victorinox scissors (pruning shears) are excellent, even I, a girl, calmly and effortlessly break beef bones with them.

But the fact that they need a sharpener, preferably their own, is true, and the less often they are washed in the PM, the less often they need sharpening.

Recently I bought three Victorins knives, out of three two are openly blunt, another one after three years of infrequent use cracked in the handle area. Previously, Victorins ruled, but now, apparently, how lucky. Disappointed with this firm.
I never wash knives in a dishwasher, I do not advise anyone, then I will have to sharpen less often.
There are other good firms, at least German ones.

Olya, it means they have deteriorated, unfortunately. I was still lucky to take the original original

[Rada-dms]

Rada-dms, Olya, as an ISAA graduate, I agree with you here! It is not for us to judge these ancient civilizations. And by the way, Americans are already adding cricket powder wherever they can.

[Kara]

Kara, spoiled - not the right word! Unfortunately! I wanted to buy another one and slowed down! Well, okay, let's not, we are not talking about Victorins here.

And by the way, Americans are already adding cricket powder wherever they can.

Yes, all the shops in Europe have been selling dried insects for a long time, most recently in Baden Fotala. I will find pictures and show them somewhere.
When hands are no longer what they used to be, it is not aesthetics that comes first, but lightness and sharpness. We do not serve the table with them!

Yes, all the shops in Europe have been selling dried insects for a long time, most recently in Baden Fotala.

Olya, don't scare me ..

[gawala]

gawala, Galya, in a store, even a hypermarket, by their standards of healthy food, there were just boxes.




There was a whole regiment with something like that, and there were huge "blacksmiths" too ... And not only in Austria, of course, there are amateurs.

in a store, even a hypermarket, by their standards of healthy food, there were just boxes.

Gospadya .. what a blessing that we do not have this. My husband would die if he saw .. He does not go shopping like that, and we do not have such, tea is not the capital. And in Spar da Bille there is no such thing yet ... But it's not over yet.
Thank you, Olga, at least I will know. You need to know proteins by sight!

You need to know proteins by sight!

This is the future of our children! And you lit up here - the knives smell!
I wanted to take a crunch for myself and for Muska, but I remembered that my husband was already thin!

knives smell

By the way, yes .. about knives. sat and stubbornly remembered what kind of knives we had at home, my mother. All knives are made from the packaging of our Order of Lenin Metallurgical Combine .. Well, okay, this is some kind of special stainless steel. But my aunt had a knife just like that, with a rusty aroma and very sharp. Where he got her from, I have no idea. But she adored him, even though she was always being cut by him .. Her husband sharpened all the knives, he knew a lot about this ..

This is the future of our children!

Hopefully not yet

[Irina]

Hopefully not yet

Irina,
Probably, we all had hopes some time ago that there would be no palm oil in the cheese ...
We don't really eat palm oil, simply because we eat cheeses that are practically brought only "from there".

Igor, and it was not in vain that they hoped that not all cheeses sold now contain palm oil. And even there are Russian-made cheeses of quite good quality.

And even Russian-made cheeses are of quite good quality.

Alas, such prices are very bad!)))

It is probably strange to hope that good quality cheese made from real cow's or goat's milk in compliance with all norms of cooking and maturation will be cheap. Try to make, for example, hard Russian cheese at home and calculate the cost.

I've tried, so I know what I'm talking about. Since then, the price has been 2000 rubles. per kg of parmesan does not shock me a bit

Free cheese only in a mousetrap (C)

Probably, it is strange to hope that good quality cheese with observance of all norms of cooking and maturation will be cheap.

The issue of Russian pricing is a "science" that defies understanding! Spanish or Italian (you yourself know very well!) Wonderful mass goat or sheep cheese for 10-12 euros is beyond the understanding of our cheese makers!
But let's get back to ours better. rams knives, otherwise it's inconvenient!

such price is very bad!)))

Is "from there" good? Every time you don't go to Europe to buy them, you won't stock up on them.
I don't know how massive it is, in Italy in salumeria they sell for 20-40 euros per kg, these are solid.

[Yulia]

Is "from there" good?

Yulia,
Here is:

wonderful mass goat or sheep cheese for 10-12 euros

Every time you don't go there to buy them

Every time we go - we buy ...
Enough, but we practically don't eat sandwiches with cheese.

[ZWILLING J.A. Henckels]

... wonderful ... cheese for 10-12 euros

Where?! We have good cheese begins from 20-25 €. Below this is only "for breakfast" / "for sandwiches".
***
Let's get back to the knives.
For aesthetes with a fine mental organization, who prefer "branded" and beautiful, I repeat - for almost 20 years the farm has knives ZWILLING J.A. Henckels // series PROFESSIONAL S... What (in terms of quality, status and price) does Victorinox matches the flagship series Grand maître.
And I prefer to use "freaks"


There are no stains on the second knife from the bottom! They "appeared" only in the photo. (Especially just now I went to check - they are not there!)

[Elona]

For almost 20 years, the farm has owned ZWILLING J.A. knives. Henckels // PROFESSIONAL S series

Elona, do you sharpen them yourself? If so, how? I have a Twin series. She lay down more comfortably in my hand. But something seems to me that I can't cope with caring for them on my own ...

[Svetlenki]

Svetlenki, Sveta, sharpen with musat - metal (Zwilling) and ceramic (Vietnamese).
I really want to master a wet whetstone, followed by finishing on the skin with special. pasta.

tochu musatami - metal (Zwilling) and ceramic (Vietnamese).

Musat metal, made of excellent steel, is designed to correct the edge of the blade - due to this, the sharpness returns to the knives. But ceramics - yes, it removes metal particles, that is, sharpens. This is just for your information. Excellent musats were produced in Belarus, if I am not mistaken, from instrumental steel.