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Showing 1 of 37 conversations about:
ChefConfit
45
Jun 28, 2018
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Kavik
5531
Jun 29, 2018
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ChefConfitA very well thought out and thorough review, I like seeing that 👍
I have to question one thing though.... I know many Japanese kitchen knives should not be used with a traditional steel due to their hardness, but... Does Aus-8 at 57-58 rockwell really fit that category?
It doesn't matter to me all that much, I own a ceramic rod, not a steel (since most of mine are above 60hrc), I'm just purely curious. Where does the cutoff for steeling lie?
I have to question one thing though.... I know many Japanese kitchen knives should not be used with a traditional steel due to their hardness, but... Does Aus-8 at 57-58 rockwell really fit that category?
It doesn't matter to me all that much, I own a ceramic rod, not a steel (since most of mine are above 60hrc), I'm just purely curious. Where does the cutoff for steeling lie?
ChefConfit
45
Sep 22, 2018
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KavikSo the reason ceramic and diamond hones work while traditional honing steels damage japanese knives is because they are harder than the steel in the knife while honing rod steel is softer than the steel used in most Japanese knives. Typically honing steels are 65 hrc so that would be were I draw the line.
Carbonguy9
44
Jan 22, 2019
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ChefConfitAny recommendations for knives for lefties? I'm a novice home cook with basic to intermediate knife skills. Currently using a Chicago Cutlery and Emeril knife set I've gotten from family as gifts.
I find myself gravitating to the Chef, santoku, utility and occasionally the paring knife in the kit I currently have. I'd like to keep the Chicago/Emeril knives around for potlucks and such but have 1 or 2 nicer knives for can myself.
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I love this knife, and I don't really have anything bad to say about it. It's my go to knife for during dinner service. It's shorter length compared to the 240 mm I use during prep means it's not getting in my way during service. And as long as you maintain it properly it will stay razor sharp for quite awhile.
While I do love these knives they may not be for everyone and there are a few things you should know before purchasing.
First they are not symmetrically ground, meaning the two sides of the knife are sharpened at different angles. This allows the knife to slice things thinner, but left handed users will notice the knife steering because it's designed for righties. (Korin has a great sharpening YouTube channel that covers all types of knives including asymmetrical grinds).
Second they are designed to be used with a proper pinch grip. Meaning you hold the knife by pinching the blade with your thumb and pointer finger then just loosely wrap you remaining fingers around the handle. People complaining about the handles being to short are likely using a hammer grip which gives you less control over the knife and should never be used anyway.
Third these are Japanese steel and are significantly harder than European knives. DO NOT USE A HONING STEEL ON THESE KNIVES. They are used to realign the microscopic teeth on softer steel knives between sharpening. This steel is more brittle and a honing steel will just damage them. Maintain your edge preferably with a few passes over a high grit stone, but ceramic or diamond sharpening rods work as well (I use a ceramic rod at work because I can't break out the stones during service).
Finally the blade shape is not very conductive to rock chopping. It's designed for push/pull cutting. Also it'd not a very tall knife so users with larger hands may find their knuckles hitting the board.
If those few caveats don't bother you then this is a great knife and I highly recommend it.