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wood-scrapers-painting-jp JP Склад. PL Склад. Этот склад не может быть отправлен к вам. Find the best paint scrapers for wood based on what customers said.  best scrapper. Has slight beveled hook on beautiful tight edge that will scrape BARE wood beautifully also and easily removes paint that is adequately coated with remover. Michael P. G. Reviewed on Mar 9, See full review. Good for soft wood? Ya it does. I do glass work Wood Scrapers Painting Font and I use it to get caulking and old paint off before I set glass and it will get you to a good clean pic of wood. Скребки Серия Bench Scrapers. ₽. Они идеально подходят для работы с пищевыми продуктами, а также могут служить отличным ножом для теста. The Gault Millau rates restaurants on a 1-to point scale and its ratings are based on "quality of produce; creativity and professionality of preparation; harmony between dishes; menu sequences; exactness of timing in cooking Garzeit ; and presentation" Lane, Highly recommended to any and all. Not all Japanese Knifes are an easy solution on a large level, like average restaurant chains that need to supply large networks with 's or 's of locations. Hence, any approach that anchors creativity and innovation in an operations management framework must assume, admittedly to wood scrapers painting jp degrees, that all people are and can be predominantly rational and that a process of creativity and innovation is a well-structured and probably or preferably a sequential process. In addition to my forstener boning knife and an wood scrapers painting jp chicago cuttlery carbon steel, I find that I use a cheap stainless knife a lot: it's just the thing for cutting cheesecakes, where I have to dip in wood scrapers painting jp water between cuts!

Those that acknowledge creativity in culinary work, within the linear approach to innovation, repeatedly speak of an "innovation development process" see e. Here, stages consist of a set of necessary or suggested best-practice steps that are essential to bring a project to the next gate. A further common characteristic of many studies is that they ignore the socio-cultural influences that constitute the system in which creativity and innovation takes place.

The socio-cultural model of creativity is widely used in psychology e. After an examination of personality tests, which at the time were used to measure an individual's originality Sawyer, , Amabile came to the conclusion that originality was not measured objectively and that these tests relied on the implicit subjective assessment of a group of raters, who use their own criteria to simply score a person's originality.

She therefore proposed a consensus-based definition of creativity that states that "a product or response is creative to the extent that appropriate observers independently agree it is creative" defining appropriate observers as those that are "familiar with the domain in which the product was created or the response articulated" Amabile, Amabile, : Hence, Amabile argued that creativity and innovation research could never avoid the criterion of social appropriateness, a radical thought that, according to Sawyer , led practically to a complete break with personality trait approaches to creativity.

The individual creator is guided by personal creativity, which consists of the individual genetic makeup, talent and experience. In other words, the field are those people or institutions that Amabile calls 'appropriate observers'.

In the next section we provide arguments and power quotes from our interviewees in support of the non-linearity of creativity.

We refer several times to the constructs of emotions and intuition, because both of these play an important role in creative work. However, we do not suggest that emotions and intuition are the two guiding principles that define creativity. The reasons why we refer to them is that they do characterize personal creativity, they are both highly non-linear processes and usually acknowledged as such see Simon, , on the description of the decision-making process , and because the interviewees related to these constructs with ease.

We think that it is problematic to use these concepts interchangeably in the haute cuisine context. Such perspective, however, seems not to be the predominant guiding principle described by the chefs we have interviewed.

Raymond Blanc, for example, pronounced very vividly: "It is essentially for it! You work for the sake of beauty, to touch excellence -even if it is for seconds, between seconds. You want to go to the heart. When you do a dish, or a new environment, or a new breakfast, or whatever it is, it is for it and for the sake of our guests.

And the by-product of that is, of course, that it will make you so much happier! The aspect that creativity holds emotional and satisfying rewards for the creator is well-documented in the psychology literature on creativity. Hence, we argue that by employing an operations management lens that allows the concepts of innovation, product and product development to be used interchangeably, the process of creativity and innovation in haute cuisine becomes a manageable well-structured problem solving exercise, similar to those often found in industrial settings following a traditional project management approach based on the ideas of Gantt and Fayol.

But, what do we mean by 'manageable well-structured problem solving exercise'? Herbert Simon distinguished between ill-structured and well-structured problems and described the latter with six conditions; if any of these is missing, the problem is ill-structured: 1 there exists definite criteria to test the solution; 2 the initial problem state, the goal state and all intermediate states may be represented; 3 the transitions between the previous states can be represented; 4 the acquired knowledge can be represented; 5 the effects of the environment can be represented; and 6 a feasible amount of search and computing is required.

Zero creativity, but everything was fantastic! Something like that. But this statement says everything: if the food would have been too creative it might not have been so good! I have never seen a person who continuously has new ideas" Heinz Winkler The belief that creative people are an endless source of new ideas is probably as delusive as the academic ambition to describe creativity and innovation in simple, sequential and manageable steps.

Wallas' , for example, proposed a 4-stage model of the creative process in which he suggests that any creative process consists of a preparation, incubation, inspiration, and evaluation phase.

Whilst numerous creativity researchers have adopted Wallas' model at least in parts e. Guilford , for example, criticized Wallas' model for failing to take into account any mental operations that occur during the creative process.

Hence, any approach that anchors creativity and innovation in an operations management framework must assume, admittedly to varying degrees, that all people are and can be predominantly rational and that a process of creativity and innovation is a well-structured and probably or preferably a sequential process.

If this assumption would not be accepted from the outset, operations management would not work. The chefs interviewed, however, did not confirm the existence of such a well-structured process of creativity. Harald Wohlfahrt, for instance, stressed that creativity needs space to develop, a free mind and the freedom to make mistakes, which is often impossible in the dayto-day running of a restaurant. In his view creativity cannot be forced, which is reflected in the fact that sometimes he has several ideas in one week and sometimes none for a month.

For him, creating is a continuous development over many years in aim of pushing the boundaries towards perfection. This was also confirmed by Andoni Luis Aduriz, who distinguished between creativity when creating and 'creative' improvisation during the service. The latter he only accepts as a tool to quick-fix problems during the service, because the results of improvisation will never be exceptional.

The reason for this is, according to Aduriz, that creativity cannot be controlled and standardized. Therefore, the craft became such an important element in cooking because it is the only part that can be controlled and which acts as protection of the initial creative idea during operations:"We put the sauces in test tubes, we don't reduce them, we don't put salt so that you can't mistake them for anything.

So, at the moment we are putting them to the plate, you can't possibly put more or less and the temperature is controlled" Andoni Luis Aduriz. Of course, operations management has achieved great successes and has proven to be extremely useful in those areas where we are faced with routine and to a certain degree adaptive decisions, however, as e.

Mason and Mitroff argue, traditional operations management fails to translate its successes into areas of greater complexity where we are faced with innovative decisions that address novel problems for which we lack any prespecified courses of action. In other words, because the problems are ill-structured, the problem-solver requires creativity, but creativity is exactly what cannot be modelled or operationally managed for that matter in a well-structured way, because there is no such thing as a rational method reconstructing the process of having ideas since every inner 'discovery' contains "an irrational element", or "a creative intuition", in Bergson's sense Popper, 8.

Value in haute cuisine, however, does not necessarily mean that a new idea solves a specific problem, but instead may simply create an effective surprise that is aesthetically pleasing see Runco, The notion of 'effective surprise' as well as emotion, was central to the chefs interviewed. One way of awakening such emotions is, according to Michel Troisgros, to create food that triggers childhood memories; another, according to Raymond Blanc, is to utilize the emotions one has when being head over heels in love with someone: "I am doing a dessert now for my girlfriend and I am looking for new and fine textures.

So, it is going to be hundreds of thousands of leaves that are going to be crunchy and in between some powerful little notes. Embodied experience refers to the character of the sensemaking process from inspiration to idea generation.

Harald Wohlfahrt, for example, mentioned that he often develops new ideas when engaged in ordinary everyday activities, such as deboning a saddle of lamb.

A plausible explanation for this phenomenon is that sensory knowing, or intuition, works well during activities for which we have learned to automatize the tools required to execute these activities Sadler-Smith, Tsoukas says that the tools become 'amplifiers' of the senses and then intuition can become a valid form of knowing.

They know! They know that was a great chef! That means their intuition is so high, their knowledge of food is so high, they are so much in love with their food, they are able to touch their food and almost do things intuitively. Thus, the type of sensemaking used by our interviewees goes beyond its traditional understanding of being a purely linear and retrospective activity of translating data into knowledge see Weick, According to him, emotions can occur on three levels: the first is the level of basic animal emotions; the second is the level of intellectual or reflexive emotions; and the highest level are creative emotions.

The latter are the most complex to understand and require substantial knowledge from the creator. In turn, the receiver must be interested in the creation and must at least have some fundamental knowledge of it in order to receive the emotion.

This shows the complexity of the systemic nature of innovation, because the 'ordinary consumer' may lack the knowledge to recognize the quality of an idea and therefore a chef must be truly convinced of the idea in order to ensure that it is worth pushing it through the process of social evaluation. This process is a kind of filtering whether the new idea "will fit regarding the expectations of the environment" by distinguishing "what is new i.

Hence, we argue that it is not enough to just create something based on a sequential development process at which end the current taste of the audience is met. It is much more a balancing act of translating the known into something new and potentially useful and in this process chefs are constantly playing in the vanguard of culinary practice and gastronomy Stierand, But, is the work of a classical composer less creative than the one composing jazz?

In fact, this question was very important to the interviewees, because some widely recognized 'old masters' struggle to keep up with current expectations of creativity imposed by parts of the media and restaurant testers. These field gatekeepers fashionably misuse trends, such as molecular gastronomy, by forcing chefs to engage in a form of largely excessive hyper-creativity that often tends to emphasize the photogenic appearance of food over taste Stierand, In particular some of the long-serving chefs interviewed were concerned about the current media climate and its lack of accepting and applying constructive criticism.

I just said to someone that if you cook pig's ears in chocolate sauce everybody says 'it is wonderful', because nobody has the guts to say something about it! Everybody is afraid to be considered not being 'up-to-date', closed-minded, or not innovative, and this is how we get food that is certainly not good! As we will explain more momentarily these gatekeepers are highly influential in the process of social evaluation.

And I know from other colleagues who told me that these two gentlemen explicitly go to younger chefs so that they can tell them how rubbish they cook… This is well known in the scene! I find it just roguery, but nobody has the guts to say something The central figure of our model is the creative chef.

Apart from naming the three players for our specific case, we have also added details of the aforementioned relationships: the creative chef is advancing the knowledge of the domain through their creations while the engagement with the field is a commercial one through the dining of the customers.

In haute cuisine we have an additional player and this is exactly what makes haute cuisine an excellent area for investigating creativity: there is an institutionalization of the gatekeeper function in the form of the restaurant guides in particular the Michelin Guide and the Gault Millau.

These gatekeepers have a central role in facilitating but also modifying the previously described relationships. On the one hand, they evaluate the ideas of the chefs, and these evaluations have profound significance.

On the other hand, by assigning high value to particular ideas they influence the domain of haute cuisine and may have substantial effect on the direction of the progress.

During "6 mounths of readding and testing" what made Calphalon stand out over the rest? Just to relay some recommendations that some high profile chefs have put out there Anthony Bourdain, in Kitchen Confidential, swears by Global. From what I can tell from friends who have them, they're excellent.

However, my problem is that the all-metal handle can become slippery and cause problems. Some people love their modern look. I hate it. Bobby Flay, on his webpage, recommends either Kershaw or Viking.

He uses the former, but says that their extreme "scary" sharpness can be extremely dangerous for home cooks who have never, say read Pepin's Complete Techniques or the CIA's knife skills book.

Alton Brown recommends Kershaw, but his opinion can't really be trusted since he's paid to be their spokesman. I realize that this comment comes a year late Chicago Cutlery? For the home consumer there are three brands to know. Its really that simple. I personnaly prefer the Global knives But not to cast the other two in a bad light. They're both brands with a strong history and who offer high level knives.

Had to chime in I got a Cutco set as a wedding present in and it refuses to go away. I own a 's vintage Henckels 10" chef's from my father and own several Wusthof knives.

I've seen no mention of F. Dick knives I own 2 which are pro kitchen workhorses and hold an edge well. My favorite knife, however, is a Joyce Chan Japanese chef's knife which I use all the time. First of all you forgot Shun in your list of decent, yet inferior knives. Any feedback or comments on the new Furi Rachel Ray knives. They look beautiful. The handle is the tang.

Fairly expensive. What do you guys think? Especially if they are really a step down from Globals and Wusthofs which are still only mediocre knives. One TV show that actually uses good knives is Iron Chef. The Nenox S series prominently show up there.

Anyone know anything about Benchmade's set of cutlery knifes Prestigedges? I carry one of their pocket knifes and consider it the best knife I have ever owned. The only question I have about them is the balance, how they feel in the hand.

The blade steel is the same in my pocket knife so I have no question about it. Regarding Benchmade kitchen knives, see this thread: Benchmade Kitchen Knives If you have any questions I would ask them there and people who know knives will be glad to help you research. Quote from thread linked above: "They are nice knives that are very expensive. They are visual art and carry the benchmade name which seems to fit their business goal.

People who know nothing about kitchen knives can buy these and get a good using kitchen knife that has huge visual appeal with the benchmade name. The same quality and performance can be found elsewhere cheaper.

I was a pro chef for years in Europe, and all I can say about knives, it a bit like fish n birds, some like the other some not. I suggest that you go to decent knife store and test them out personally. As some one already said on here. Make sure you don't have sharp edges on the back i. Global that are uncomfortable on your palm and fingers.

Get a decent grip? Remember how those oils and fish moistures make things slippery. I like wooden handles just for this reason. My personal favorites, I have tested quite a few over the years so these are the once I still use: Victorinox - Built like an ol' Volvo. Basic, good metal and sturdy. Yes it's the same company that makes the legendary Swiss Army knife. Pricey but worth every penny. Hand crafted parts, top notch finish. Just the best I ever handled this far.

Neither brand has style points worth a empty calm shell. Then again I am way to practical to think about that for my tools, for me it's the end result that counts. I have been working in a professional kitchen for a number of years and recently years I have learned that the Global knives are the absolute best.

They have get the sharpest and are easy to maintain. The blade is thinner than typical German made knives, and the edge is a steeper angle making it much much shaper. He has the best prices, and if you call him he will talk to you about exactly what you need.

Anonymous wrote: I have been working in a professional kitchen for a number of years and recently years I have learned that the Global knives are the absolute best. I can't cut through anything with a chef's knife. It can do things like splitting up a coconut. I haven't seen anyone mention Tramontina for cutlery. They are made in Brazil like the Mundial only better.

I've used them for years and they hold an edge and take one just as easy. Not easy to find but some professional sites to carry them. Anonymous wrote: chinese cleavers are a lot better than french chef's knives. Toolman wrote: I haven't seen anyone mention Tramontina for cutlery.

I just found this forum, and its great. I have been pondering a better knife for a while. I've used a Henckels 4-star chef's knife for many many years and been quite happy with it. I manged to snap 10mm off the tip of it a few weeks ago misusing it of course on only partially thawed beef, sigh I like the Misono for a chef's knife the best so far.

Anyone have one? Used one? Know anything about them? Hattori looks out of control, especially pricewise, and their damascus-clad blade looks like more of a marketing gimmick than really useful. I haven't found any sources for the 'blue paper steel' knives and some good performers for very good slicers both for sushi and other general slicing tasks, such as Peking Duck or similar.

I picked up a chinese cleaver of no name in chinatown right after I damaged my Henckels, and I'm very happy with it so far. I dunno, I haven't had it long enough to really judge the edge staying power, but it is a very surprisingly good knife for such an incredibly cheap price.

BTW, I am in no particular hurry to get the chef's knife since the cleaver definitely rules. It is as good or better than the 10" chef's knife for every task except those that require the full length, and have the smashing and scooping abilities as a plus. Maybe I should just get the slicer and be done with it Anonymous wrote: I just found this forum, and its great.

Quote: I have been pondering a better knife for a while. Quote: I haven't found any sources for the 'blue paper steel' knives and some good performers for very good slicers both for sushi and other general slicing tasks, such as Peking Duck or similar. Quote: I picked up a chinese cleaver of no name in chinatown right after I damaged my Henckels, and I'm very happy with it so far.

Just to correct a tiny little error in the original essay. Serrated knives are not necessarily bad in a chef's knife though I don't like them, for reasons I will state later. And serrated knifes do indeed tear, as you say, but they also pierce, slice and saw, depending on the pattern.

Why are some knives serrated? The edge is no longer a nearly straight line, but wiggly. And like the coastline of Nova Scotia, a wiggly line is much longer than a straight line with the same endpoints. If wear is evenly distributed which is a bad assumption, as we will see then there is more edge to receive that wear, and the edge stays sharper longer.

Hence, the "blades that last forever" claims and those "diamond" blades you mention are not coated with diamond, they are simply serrated in a pattern that they call "diamond-sharpened" or they use diamonds to create the edge. The points of the teeth become wear points that receive the brunt of the wear, allowing the sides of the teeth and the valleys to remain sharp.

Those areas of the blade remain sharp for a considerable time, since they are protected by the points. In engineering terms, they have a small local radius the definition of sharpness and it would take a lot of wear to make that radius so large that they cannot function. As an analogy, imagine the point of a pin. How dull would that point have to become before it would stop functioning as a pin? The reason he or she does that is that by doing so, the bevel on the edge presented to the wood becomes effectively longer, making the blade edge effectively thinner and sharper.

So cutting becomes easier. The teeth cut off tiny bits of the material and carry them away. You can see the principle used in woodsaws. Most serrated knives are not designed to function this way, but some do.

I have used knifes that left a fine powder of whatever I was cutting, like sawdust, on the cutting board. So here is the sum total of a serrated blade's action.

As you push the blade down, the points of the teeth penetrate the material, much as a spear point penetrates a water buffalo. As you may know, a spear point does not have to be razor sharp in order to penetrate and do lots of damage. The valleys and sides of the teeth then slice as you push the blade down and sideways, sometimes at a skewed angle.

The teeth may cut off tiny bits of the material and carry them off as you move the blade back and forth. The overall result is better and faster cutting. Most knifemakers have concluded, rightly, that serration does indeed make a superior cutting action. One thing it does is allow a knife made with cheap, thin, soft stainless steel to cut relatively effectively. Serrated knives also deal better with hard, fibrous materials that are particularly difficult to cut.

The only problem with serration is that it makes the knife harder to sharpen, especially as the knife wears enough to change the blade profile. There is no way you can sharpen a serrated knife down to a sliver, the way you can a non-serrated knife.

For that reason, plus simple resistance to change and adherence to tradition, people still stick to fine-edged as they are called knives.

However, when you sharpen a kitchen knife with a regular grit stone, you leave tiny scratches in the edge that actually function as microscopic serrations. For that reason they usually recommend you sharpen a kitchen knife only with a steel or medium stone, not with or grit stone or polishing paste or microdiamond dust, as you might with woodworking tools.

Once, as an experiment, I sharpened my kitchen knife, a Calphalon, to the same edge I use in my woodworking tools. I use a method called "Scary Sharp," easily available on the Web, that uses automotive sandpaper glued to plate glass. It produces a blade so sharp that when you run the blade over your arm without even touching the skin, the blade pops hairs off, cut off in mid-trunk, as it were. The edge becomes more than mirror-bright. It appears white, at all angles.

And sure enough, it wasn't all that great. Particularly with vegetables, it didn't cut as well as my "duller" chef's knife. And with the relatively soft steel used in kitchen knives, and the salty and acid materials they are used on, the knife didn't stay sharp for long.

So I spent several hours for nothing, other than learning something. Karl wrote: Serrated knives are not necessarily bad in a chef's knife. Karl wrote: However, when you sharpen a kitchen knife with a regular grit stone, you leave tiny scratches in the edge that actually function as microscopic serrations.

Karl wrote: Once, as an experiment, I sharpened my kitchen knife, a Calphalon, to the same edge I use in my woodworking tools. Karl wrote: And sure enough, it wasn't all that great. For all the stuff that I own, I really only use four knives I have drawers of other knives that were gifts, but these are all I use. I have well-intentioned gifts like "forever knives" and serrated knives and "good cook" knives and whatever.

I used to be a big serrated knife user but now I don't go near the things except for slicing bread they're not too shabby on tomatoes either, but a well-sharpened chef's knife will do as well or better. And since I rarely slice bread trying to be low-carb , it's really just the two Henckel's and the cheap paring knives they're great for cheese or slicing the core top of a tomato or whatever, I must have 8 of them in the drawer.

The scissors lasted three days- they broke- on the handle No easy way to get refund or replacement The rest of the Ronco set was fine- Really sharp too sharp says my wife. This is some horrible video. I use my usually woodcutting bandsaw to cut frozen stuff like meatloaf. A hacksaw should also work. On Japanese knives: The easiest and quickest way to ruin a Japanese knife is to use a steel or a kitchen knife sharpener.

This hardness allows a keener and longer lasting edge but it also makes the edge and the knife in general quite fragile. Please, please use only an oilstone or a Japanese waterstone to sharpen a Japanese knife.

As someone who professionally uses knives everyday in the workplace I hope I can give a bit of help to all of the emotional confusion that seems to be occuring on this subject. Quality - There's no way around it. You want to feel safe with the knife you are using and a good Hand-Forged knife in your hand will cut, slice and chop without cracking, chipping, etc.

In my opinion, as one who has sold them for many years and now uses them on a professional basis, Wustof Classic and Messermeister are the best. These are followed by Shun. Wustof are one of the absolute last knives in the world who own a 2-story forge in Solingen, Germany that forges their knives.

This produces a superior quality steel. They are then hand-forged and finished. Having sold them and used them I have never had a problem with them nor have seen one returned. I cannot say that for the Four Star Henckels, which used to be of the same quality but has succumbed to economic pressures and now produces an inferior product. I have seen Henckels returned with stress fractures due to substandard forging proceedures that are in place today.

They also have come back chipped, tips broken off, etc. Messermeister is an off-shoot of Wustof started by employees that formerly worked for them. There are fine differences between the knives themselves, but the balance is the same.

Shun is a high quality knife with a similar balanced weight and 16 layers or steel. I use the Santoku and enjoy the formed grip in my hand. They do have the same grip for lefthanders, but this generally has to be special ordered. I have seen Shun returned for chipping along the knife edge. I love mine and have not experienced this and I never know what someone actually does with their knife once it leaves the store. In conclusion, your knives are an investment.

Use what feels comfortable in your hand for safety and convenience of use. Types of knives for everyday use depends upon your expertise in the kitchen. I usually recommend the following: - Chef's Knife. The size, again, depends on what feels good in your hand. I use a 6" most of the time and alternate to an 8" for larger jobs. Sometimes a 10" for even larger purposes. I like the Chef's knife for it's multi-use capabilities, i.

A fairly new knife in the American kitchen. These I find are best for slicing, especially those with the hollow-ground edge dimples. This edge serves two purposes. It creates an extremely fine edge to the knife and also cuts down on the drag by creating an air pocket between the food and the cutting surface of the knife blade.

They work well for slicing onions, tomatoes, cucumbers, etc. They work for chopping also, but I still prefer to use my Chef's knife since I tend to "rock" the belly of the knife on my cutting board. The Santoku, generally, does not have as curved of a belly as the Chef's. Small jobs, such as paring and peeling.

For obvious reasons. This knife is more flexible and can bend and scrape in order to remove the sinew and meat from the bone. I would like to conclude by requesting that you please do not put your good knives in the dishwasher.

It takes just a second to hand wash them. The drying cycle, over time, makes the steel brittle and leads to chipping. Please purchase a knife or drawer block for storage.

Don't use your knives for purposes that they were not intended for. If you are happy with other brands that you have purchased and used then that is fine. There is something for everyone. That's why we drive everything from Kia's to Bentley's.

Just remember the old saying, "You get what you pay for". Oh and one more thing in regards to sharpening your knives. Put them back into alignment by honing them on a steel. Over time with use your knives need to be "straightened out".

If you were to look at the edge of your knife under a microscope you would see that it is slightly bent from use. By honing the knife on a steel, you will notice that it will feel sharper. This is easy to perform and just requires practice.

Hold your knife at a 20 degree angle or press the edge of the knife to the steel with the tip of your finger to find the degree. Follow the edge of the knife from end to tip at this angle. What you do to one side, do to the other. I usually don't recommend the electirc sharpening machines as most people don't know when to stop and I have seen an 8" Chef's Knife turned into a Boning knife with too much use.

Anonymous wrote: As someone who professionally uses knives everyday in the workplace I hope I can give a bit of help to all of the emotional confusion that seems to be occuring on this subject. Anonymous wrote: Wustof Classic and Messermeister are the best.

Anonymous wrote: Santoku. Anonymous wrote: I usually don't recommend the electirc sharpening machines as most people don't know when to stop and I have seen an 8" Chef's Knife turned into a Boning knife with too much use.

Subject: Let's all whip our's out and see whose is longer. This forum is worse than sports talk radio. You're ignorant, Obviously it's Shun! I thought the anonymous comments from the guy who worked as a professional chef were quite insightful and showed a level of character and respect for the opinions of others that is rare these days.

Yet in the next post he was berated for assuming he had something to offer because he worked with kitchen cutlery every day. How colossally arrogant! Next thing I know, my auto mechanic will be suggesting I do something to maintain my car. I don't think I'll listen, however, because he isn't the engineer who designed it. In fact, he probably never designed any car.

I hope my point is getting through; sarcasm tends to be a tricky thing with text. The reason forums like this are even slightly useful is because people like to try to help other people with advice. Let's ease up a bit shall we? The world does not begin and end with Cowry X. Subject: Re: Let's all whip our's out and see whose is longer.

Sam wrote: This forum is worse than sports talk radio. Sam wrote: I thought the anonymous commentfrom the guy who worked as a professional chef were quite insightful and showed a level of character and respect for the opinions of others that is rare these days. Sam wrote: Next thing I know, my auto mechanic will be suggesting I do something to maintain my car. Sam wrote: I hope my point is getting through; sarcasm tends to be a tricky thing with text.

I apologize for the somewhat coarse tone of my previous post. It was quite late in the evening when I wrote it, and I tend to become more irritable as a result. The italics for "alone" was a joke about spending too much time talking to your knives and not enough time doing anything else. I didn't mean it to be too terribly offensive, but I tend to forget that when I write to online forums, I am talking to people who not only can't see me, but don't know me and can't hear me.

I tend to be a wise-ass in person, but I smile a lot and people know I am joking. Writing like I speak can get a person in trouble though. Also, while I have only recently become interested in kitchen cutlery and am currently without anything respectable in my kitchen. Christmas should remedy this. I'm getting JCK. I have had a long love of pocket knives and edged tools of other sorts and the joke about seeing your lonesome reflection in the knife certainly applies to me.

On to your recent comments on my comments on your comments on some other guy's comments. Same thing with with a chef and advice about knives. It all depends where we set our standards as to how helpful the advice will be. Personally, I find these forums the most useful when they provide insite into the reasons behind "why" so-and-so thinks their favorite brand of knife or bike frame or car tire is the best.

That was why I liked what the professional knife-user had to say. I don't agree with everything he said, but he made some good points. Japanese knives are amazing. The metallurgy and craftsmanship are simply incomparable and I am greatly looking forward to owning some myself, but they are a bit more finicky and require more care.

By definition, this is a disadvantage in a tool. A sturdy forged stainless german knife will still cut a garlic clove, which seems to be the only thing people use their knives for on this forum and it won't complain too much if you don't wipe it off right away afterward. The question becomes: How much do I value a really, really sharp knife?

I like sharp knives. It appeals to my sense of propriety and rightness, that a knife should be as sharp as it can be.

Going to greater lengths to maintain a japanese kitchen knife would not be a hardship for me; Heck, I'd sharpen my current kitchen knives to whatever they could stand if they weren't abyssmal stamped, serrated Farberware wedding gift from off the registry Seriously, a stamped, serrated 8" chef's knife?

It's awful! However, I also have an old stamped ekco chef's knife with a partial tang that I absolutely love. It has a wonderful wooden handle which fits my hand, it's very light, and it curves to one side slightly for some reason. It is also a lousy knife in relative terms, but it works just fine for carving a roast or slicing a melon, so it is an effective tool. Plus it was free. So, in terms of food prep per dollar that knife is the clear winner in my kitchen.

My point is there are those people who use knives as tools and nothing more. They want something cut and that's it. For them the best knife is the one that does the job and can then be forgotten.

It is transparent in it's extension of their designs. These people would be happiest with the most worry free knife they can find, even at the expense of cutting performance. They are the reason Henckels, Wustof, and Messermeister have been successful for as long as they have. Then there are people like you and me and many of the other's who read and contribute to this forum.

We look at these knives as more than just tools. The knives become an end in themselves, a testament to mankind's technical prowess. They are talismans, symbols of perfection, and using one fills one with joy because of the rare ease and accuracy with which they perform. Sharpening a knife is almost a religious experience, penance paid which makes the use of the knife that much sweeter. These are the people who buy the japanese knives.

It's like anything else, from Harley's to fishing rods to carburetor's, some people look at what something does and some people look at what it is. What is important is to realize that both views are necessary, and valid. I haven't joined or even contributed to any other knife forums; I am familiar with Cowry X powdered steel and the Masamoto Honyaki Gyokuseikou Kyoumen simply through my own research prior to buying a knife or two of my own.

I'm in my senior year of mechanical engineering and I like to know everything I possibly can about whatever I buy when I make purchases. I also like the name of this forum. Beyond that, material properties and metallurgy are interesting to me, hence the career choice. Sorry I got so long winded, normally somebody would have told me to shut up by now.

Sam, great post! I also apologize for the tone of my previous posts. I like your joke and would welcome more jokes and sarcasm in the future. I won't be on the defensive so you don't have to worry about how they will be received by me in text form. I do spend as much time as possible rubbing knives on damp stones.

Unfortunately that is usually only once a week and my fingers give out in a few hours as I can't seem to keep them from rubbing on the stone. Anyways, no worries about a lengthy post Be sure to let us know how well they function for you. Sharpening is an art form that can be learned, just like cooking well can be learned.

Might I suggest going to Razor Edge Systems for the proper equipment and technique. Razor Edge has been serving the meat packing industry for some time. About those Rachel Ray knives I could have been more persistant, I'll admit, but I actually came here because I was looking for more objectivity and hard data and I think this forum offers that better than the others.

So I'm hoping to get a little more of that: what's wrong with the Furi knives? I saw where someone here said they were junk, can you offer specifics? My wife wants one and if I get her something else Any suggestions or thoughts that could help are welcome. Many thanks. Hi, i love reading all of these posts. I have been working in kitchens for years. About 14, and remember my fist knife well.

I still have it. A german 9 inch chef knife the brand isn't important so i won't mention it. It is completely unusable now, from incorect sharpening.

The knife mabe unusable excet for a spear point, but i learned alot about what i liked and didn't like in a knife. My advise to anyone considering buying a good knife for the first or second time is, buy a set of Water Stones First. I happen to have a ridiculous number of them, i just like to buy them but you really only need a few.

If you buy a knife and it is sharp, keep it sharp with a grit or so and polish with something higher, i use a to finish. You really don't need to go any higher unless you are sushi chef cutting fish all day. I have found Wood working sites, to be very usefull for stone and sharpening info. Personaly, I hate knives with blosters, they are hard to sharpen for me.

If I had it to do all over again I would have started with an inexpensive forchner chef knife; learned good sharpening skills, then move on. For me in a busy kitchen, I love my Mac mightly I also have a few others including a Global, foschner, Misono, and a few Masimoto's. They are all great for what they are, the key is finding what you like and need.

Just remember the most expensive knife in the world is useless, unless you can keep it sharp. I modify the handle for comfort and sharpen it up nice. It works as great as any expensive knife. I have two, one for meat and one for non-meats. This is really good advice. Instead of searching for a particular brand, now I know specifically which qualities I want a good knife to have.

I think we all have extended ourselves too far in this forum. Why have we all become those people from Vogue forum? A chef giving advice on knives is not quite the same as a mechanic giving advice on cars I spend 7 hours a day with my knife in my hand I think I have fairly good insight into what makes THAT knife work for ME, and also into what might make a knife work or not work for someone else.

I also know what I want to be able to do with my knife, but most people will never want to lathe-turn a 1 inch chunk of carrot into two feet of ribbon. Things to think about when considering knives: Hardness of steel: softer steel takes a sharper edge but won't hold it.

Harder steel isn't quite as sharp but holds its edge. Find your balance, but remember that you will lose part of your knife every time you have to sharpen. Handle shape: Ignore how 'pretty' it looks, it needs to feel good in your hands. This is a good place for the underwear comparison.

Find what works for you. Blade shape: Santokus are very trendy right now, and some people love them. Others love the old-style chef knife. The chef knife lends itself to rocking cuts, the santoku is better for choping cuts. What's your style? How much curvature do you want in your cutting edge? Edge style: There are some wonderful single-edge Japanese blades out there. Hollow-ground blades are sharper than regular, but hard to keep up.

Maintanance: there really and truly are knives you can run through the dishwasher. And there are knived you need to rub with oil after every use. Watered steel like the Shuns need to be wiped dry after they are washed. Carbon steel will rust. How much work are you willing to put into keeping your knife 'happy'? Style: Seriously, there are plenty of people who want the 'look'.

You want people to say 'wow' about your knife. This should be a tie-breaker, but don't discount how much you'll learn to love a knife that makes people think you're a bad-ass in the kitchen. Taamar wrote: Hardness of steel: softer steel takes a sharper edge but won't hold it. Michael - I have to disagree with your statement that the d-shaped handle on Shun's knives are not suitable for lefties.

I have several Shun knives in my collection and I can use them without any problems despite the fact that I am left handed. In fact I find the d-shape to fit my hand quite nicely. I enjoy them so much that I prefer my Shuns over most of the other knives I use. Regards, TMR. Hey everyone, Found this forum really interesting as I am a chef of 4 years and have been slowly putting together a knife set to last a lifetime hopefully and have tried a lot of different brands.

The Shuns are thinner blades and I like the Santoku for basic veg prep and light meat work, I find the hollow edge version stays sharper and reacts better to gentle steeling although the difference is fairly marginal , I like the weight but then I have always favoured slightly lighter blades. My Wusthofs are from the 'Silverpoint' line and are thinner blades than the forged line and I find these are good solid knives that perform well, although I have only a boning, fillet and palette knife from this line so I can't speak to how they would stand up to the regular daily use of a Chefs knife, edge retention is what you'd expect from fairly priced Wusthofs.

My Sabatiers are good and react well to steeling, they've taken all the abuse I've given them and kept coming back for more, but they are not the most beautiful things to look at and are quite heavy compared to shuns, the blades are quite thick so not the best for veg prep.

Geisser are knives from Germany on the same level as Victorinox, and about the same price as well, the chef knives from this range have deeper blades and I like this about them, edge retention is very good and they sharpen very easily, I find they out perform the Victorinox knives I have used and so they have become my preference.

As far as sharpening goes, I use a steel maufactured by F. Steeling is not an exact science and not something that can always be taught, too an extent it's about how your knives react with your steel, what kind of edge you have ground on your knives and how you use your steel, be patient, it comes over time, but if you have your knives proffesionally sharpenend ask them what angle they sharpened at and that will help you use your steel effectively, if you steel at a different angle you will have wasted your money and blunted your knife.

I also use an electric sharpener too restore my knife edge every few months, I did extensive research to make sure I bought a machine that would sharpen safely and effectively without hurting my knives through losing too much metal or heating the blade, this website is very extensive and you will see that they know thier stuff, the machine I bought does as good a job as a proffesional sharpener, but it is extremely expensive.

Have a look and decide for yourself. Hey again everyone, I am looking at buying one of Hattoris custom made damascus chef knives from the Epicurian Edge, does anybody have one or any experience using one?

AlanSellers wrote: Hey again everyone, I am looking at buying one of Hattoris custom made damascus chef knives from the Epicurian Edge, does anybody have one or any experience using one?

Like just about everyone out there, I've tried many knives. I try to stick to some of the good common names Global, Wustof and Shun and try to avoid some of the brands that used to have a good name but are now making different level knives Henkel comes to mind. I understand not everyone can afford a great knife but I just don't like it when companies try to pass off their new cheap stuff under the same name.

When it comes to actually using knives, sharpness makes all the difference regardless of brand. I hate to see some guy bragging up his expensive knives only to see that his knives are dull as a spoon. A sharp junk knive will outperform a good but dull knive any time.

No doubt a sharp good knife is even better and will stay sharp much longer. I just keep a few stones handy and use them when my knife starts to feel dull. I am left handed and I agree with TheMadRonin that the knifes are comfortable. I really have no comparison since my right feels unconfortable no mater what shape the handle is , but I like having the raised portion of the handle against my fingertips rather than in my palm.

It feels far more comfortable than a knife without the ridge, and I actually enjoy holding it. The reason for that is they are not quality. Henkel, Wustoff and Victoria knox are pretty much the most popular standard western knives. I'm about to get my first "for life knives", well, i'm asking for them at least, and plan to purchase the ones i don't get. Anna Guest wrote: I'm about to get my first "for life knives", well, i'm asking for them at least, and plan to purchase the ones i don't get.

A non-mention is the ridiculously cheap Kiwi knives from taiwan. I mostly love them because they are cheap, but they are also light, have a nice thin blade, and sharpen up fast, staying fairly sharp, unless you really are just pounding away on your knife all day long. I pay 5 bucks or less for them at my local Asian market, and I don't have to worry about them getting stolen at work.

If it gets to dull, or someone borrows it and screws it up, gets dropped, etc I don't cry about it, and it perform fairly decent. All my nice knives are at home though, and you just have to pick which ones fit you and the tasks you use.

I like my wusthof santoku, I don't do a lot of jobs at home that require my chef's knife. I have a 12" chefs knife i picked up for those large tasks though, and it has its times it is nice. I agree with the pick of victronix for cheap little parers you are going to lose or beat up.

And please learn to sharpen your own knives, most "professionals" will chew up quite a bit of your blade. Hone it every time you use it too. Oh, and cutco is damned good at that brainwashing. My dad sold knives for them in the 60's and for year he thought his were good. Then I brought home my knives and he was forced to repent and chunk his in the trash.

I completely agree an Asian cleaver is the best single knife to have. I purchased mine from an antique store. My expensive set simply sits in the kitchen looking pretty and waiting to be dusted. Not only is the versatility of this cleaver second to none.

I think of all the many hands that used it before I. I am 6ft 5inches with very large hands. This knife although fits my hand perfectly, it certainly was not owned previously, or was not designed for someone my size. Most Asian cooks I have seen are no where near my size. I strongly would recommend If you only can have one knife, make it an Asian cleaver!

The one pictured is the same design style as mine, it must be good, I know the design has worked for over a century, as mine is older than that. I just wanted you left handed chefs to know that shun knives do come in a left handed grip, when you buy it ask for a left handed one. If you order it from a site they shuld have left or right handed grips as an option.

This is a great knife! I gave my husband a Hanzo Hattori KD for christmas. Iv'e got it ingraved on the blade even thou i was afraid it would ruin the look. But it didn't. Com was truly and angel this christmas and i highly recommend their service. Just a word on whetstones. Grits are different for different Materials. Ceramic vs. A grit aluminum oxide stone is comparable to grit ceramic stone.

If you are a novice or if you regularly pay to have your knives sharpened, check out the edge pro apex. It basically sets the angle for you and is pretty dummy proof.

The Apex is pricey but not as pricey as having your knives professionally sharpened all the time. It refers to a certain particle size. The material of the abrasive particle is irrelevant.

Thanks for the explanation. What I meant was that a grit Japanese whetstone is not necessarily finer than a grit DMT diamond stone. Also I saw in one of your posts a list of knives you felt superior to Shun. I was considering a Shun and was wondering why these were better. The only ones that I would consider is the misono ux10 or the Powdered High Speed Tool Steel Series because they looks like kitchen tools and not a museum pieces.

It is close enough in price to Shun. IMHO this is what makes a good knife for cooking 1. Sharp enough to slice a ripe tomato using only the weight of the knife.

I realize that some of the knives are sharp enough to perform circumcisions on house flies in mid flight, but this is not necessary for kitchen work. The ability to be honed regularly. The ability to be re-sharpened when needed.

Solid construction. A handle that will not break. Good balance. I prefer a knife with some heft. I want a forged knife. Global does make a forged knife but it is only available in Japan. If you have ever seen this knife I would like an opinion on it my brother might be going to Japan in a few months. Quote: Grit is grit. The difference occurs when abrasive manufactures use different systems of measure:.

Anonymous wrote: you guys have it all wrong. Interested in some good knives: I've been doing some research on this forum and have found it to be very helpful. Interested in opionions on the Henckels Twin Cermax 66 and what is the difference between those and the Twin Cermax, besides price.

I like the looks of these, but are they that much better than some knives costing less? Thanks for any info you can gve me. Back in the early 70s when I bought my first set of sabatier knives, the stainless knives were unsharpenable garbage, so I got plain carbon steel.

They are still in daily use, but I no longer recommend carbon--it can't be put in the dishwasher, can't be left wet, and looks like hell. In those days German chefs' knives had more of a knuckle toward the tip, so they were more easily rocked. French knives had a more even curve to the edge, so they were better for slicing motions. I do have a 10" F. Dick of that vintage, and it still has the knuckle, though you only see it by comparison with the sabatier.

Now I get knives based on the feel in my hand. Thus, I never got used to my Chinese cleaver, and eventually relegated it to the cellar of course, this meant I used the big F. Dick chefs' knife to bash garlic and popped one of the rivets in the handle, so I got a western cleaver, which is used for little else.

I have two utility knives--a Mac and a no-name with a wooden handle. I like the feel of the no-name better! But the Mac takes and holds an edge better.

I found the Mac in a thrift shop, dead dull but otherwise apparently unused. It took about an hour to sharpen on the diamond hones, and is now about as good as any I've ever seen. I find I don't use paring knives to any substantial extent, so I haven't replaced the old sabatiers. My wife, however, uses paring knives where I would use an 8" chef's knife or a 7" santuko.

I've been looking at paring knives not too hard , but so far haven't found any that are more comfortable than the old sabatiers. I do have a set of paring knives with color coded handles, but find I don't need them.

Between every use of the knives and cutting board I wash them with hot water, a brush, and either germicidal soap or cleanser with bleach. Yes, I did buy a 7" santuko a year ago because it was cheap. Unfortunately, farberware doesn't hold an edge well, though I can sharpen it pretty well with a diamond steel followed by a regular fine steel.

I have a 10" santuko from J. Penny, but haven't found any use for it. In addition to my forstener boning knife and an old chicago cuttlery carbon steel, I find that I use a cheap stainless knife a lot: it's just the thing for cutting cheesecakes, where I have to dip in hot water between cuts!

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