A certain knife dealer site had so good of prices on some nice knives in BD1N stainless that I couldn’t help myself. (It’s a sickness I tell ya!) Anyway, here’s some pics of my new tools.
9” hollow edge craving knife and fork set.
6” curved boning knife.
I had a Big Poppa gift certificate I’d won in a throwdown that was burning a hole in my pocket so, I placed a couple of items I didn’t already have in my cart.
Also added 2 rubs on sale that I thought I’d use a lot.
I already used the carving knife for Christmas Eve dinner with my family and hope to use the other items real soon.
Thanks for looking.
Going to ask Santa for a few new knives for this year. I am looking for recommendations on a boning/fillet knife and a brisket/meat slicer. Considering Shun and Wusthof but am not dead set on either brand. I'd like something that holds an edge for a long time and relatively easy to maintain. Thanks in advance.
Well after seeing all the nice new toys some of you all were getting, my resistance got worn down. A week before my birthday, I went to the local Sur la Table store to look at some Miyabi’s. I then approached the subject of a new knife with the CFO. Her initial response was a firm “No Way!”
Fast forward a week to after my birthday party was over and I see she has left a present aside so as not to have it opened in front of our guests. She had me open it and it was a box of “You’re Awe-Some” Reese’s Peanut butter bars. I’m thinking yum but also why did we wait on this? She saw my confused look so she told me “open the box”. I opened it and there is a couple of bills in there with a note that says “To my Favorite Cut-Up!” along with a picture of a knife.
Well after many weeks of researching, looking online and in person at a couple of local stores, I pulled the trigger on a 7 piece set of Miyabi Artisans. I looked at, held and tried slicing and chopping Potatoes, Carrots and Apples with:
Shun's: Classic, Premier, Kaji and Hakari series.
Miyabi's: Evolution, Koh, Kaizen II and the Artisan series.
Kramer's: Meiji and Stainless Damascus series.
Notes: I went to the closest Williams Sonoma store to look at the Shuns. Based on how they felt in my hand and how they chopped / sliced, I liked the Hakari series the best. Followed be the Premier and then the Classic. I thought I’d like the Kaji series but the handle wasn’t what I thought and it just didn’t feel comfortable. I really considered buying the Hakari. The thing that held me back was the fact that the food kept sticking to the blade. That issue, and the price caused me to continue to look.
I then went back to the Sur la Table store to look at the Miybai’s again. Based on how they felt in my hand and how they chopped / sliced, I liked the Artisan series the best. Followed be the Koh and then the Evolution series. I liked the way the Kaizen II series felt but it didn’t slice as well as the others. (It’s possible it just needed to be re-sharpened)
I thought I’d like the Kramer’s more. I liked the way the Meiji series felt in my hand better than the Stainless Damascus did. They both looked stunning but they didn’t slice with nearly the ease of the Miyabi’s. (except the Kaizen II)
I went with the Artisan SG2 series for the following reasons:
1. First and foremost is the way it felt in my hand. It was like it was an extension of my fingers.
2. The ease of how it sliced thru the veggies. Yes the food did stick to the blade but not quite to the same extent as it did on the Shuns.
3. Price. I was willing to spend more but being able to spend less was something I did notice. For the price of 2 Kramer’s or 3 Hakari’s, I got 4 knives, a new block, sharpening steel and another set of kitchen shears.
4. Finally is the fact that I had a 15% off coupon that Sur la Table honored for these knives.
Here is the un-opened box.
Here’s the nice handle with the decorative accents.
3 1/2" Paring Knife
Close-up on the Miyabi logo on the 8” Chef’s Knife
Close-up on the 8” Chef’s Knife’s blade.
9” Bread Knife
Close-up on the 9” Bread Knife’s blade.
7” Santoku next to my 6” Zwilling Chef’s knife.
Now for a couple of disappointing observations. The new block they included doesn’t appear to be a great block for this series of knives. First thing is it looks crooked.
Next thing is that it isn’t very tall. I inserted the 9” Bread Knife into an appropriate looking narrower slot
and it comes out the bottom and hits the counter.
So I have to move it up to one of the top 2 slots so it won’t hit the counter.
The problem is that these are wider slots which means I won’t have room for another wide (deep) knife like a Nakiri. Also, if I buy the 9 1/2” slicing knife, it will also take up one of the 2 top wide slots, this means that I won’t have a slot that fits either my Chef’s or Santoku knife. So if I buy the slicer, I have to buy a new block as well.
The final issue is that the slots are close together and these handles are thick and touch each other when inserted all the same direction.
Here’s a piece of paper proving that they are touching.
If you don’t want them to touch each other you need to insert them in alternating directions. This is fine but my OCD self doesn’t like it.
I’m very happy with these knives but very disappointed in the knife block that was included.
Finally here is a YouTube video showing the sharpness of these new knives.
Thanks for looking and we, who are in trouble, salute you who are about to be in trouble!
Sunday I posted a link to an Amazon Daily Deal on a Wetstone (1000/6000) for knife sharpening. I went ahead and got one as well as a 3000/8000 stone. I received them today and tried them out. Here is the 1000/6000 stone.
It came with this nice holder.
Here is the stone soaking,
Here is the 3000/8000 stone soaking. Can you see the bubbles as it absorbs the water?
It came with this rubber gasket
that makes it fit in the holder that came with the other stone.
Tried them out on this cheap knife that was in bad shape.
First the 1000 side. then the 3000 and lastly the 6000. Here is the result. (I still need to work on the tip)
I'll continue to practice on my cheap knives to get better and then move on to my better knives. All in all I'm pretty happy with these.
With all the talk about Japanese knives on here recently I decided to post this on the only one I own. It's in horrible shape and needs a lot of work.
I inherited this knife when my parents died 19 years ago. I believe they probably picked it up at a garage sale as they frequented them before they past. It has some markings in Japanese and only Japan in English.
Over all pic.
As you can see the tip is broken off and there are visible chips in the edge. It's probably a cheapy but can anybody identify it?