• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Carla Burke
  • Nancy Reading
  • John F Dean
  • r ranson
  • Jay Angler
  • paul wheaton
stewards:
  • Pearl Sutton
  • Leigh Tate
  • Devaka Cooray
master gardeners:
  • Christopher Weeks
  • Timothy Norton
gardeners:
  • thomas rubino
  • Matt McSpadden
  • Jeremy VanGelder

kitchen knives

 
Posts: 2
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Which knife do you use for cooking?  I have heard a lot about German and Japanese knives that they are good. But I have not used it yet. I have read many articles about them. Some people even compare German vs Japanese knives.  If I buy them, I will know which one is better. If you know, then share your experience
 
pollinator
Posts: 1518
Location: Southern Oregon
463
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I have both German and Japanese knives. They are both good but different. The blades of my Japanese knives are thinner and lighter which is nice if you are using them all day. But I won't use them to smash garlic like I do with my heavier knives. My understanding is that the angle on the blades is different so sharpening them is different.
 
master steward
Posts: 7001
Location: southern Illinois, USA
2556
goat cat dog chicken composting toilet food preservation pig bee solar wood heat homestead
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Ironic, but I have a couple of pretty pricey sets of knives. I also have a set of Chicago Cutlery, which I see as a few notches lower. My go to ….Old Hickory.   They are basic to be sure, but that is the attraction.  Yes they dull quickly.  They also sharpen quickly.  They are easily found in junk stores.
 
rocket scientist
Posts: 6355
Location: latitude 47 N.W. montana zone 6A
3209
cat pig rocket stoves
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
All our Kitchen knives are old Hickory!  
Black steel will dull quickly and as John says will easily sharpen right back.
I bought ours new 40 years ago and still have them all.
One thing you quickly learn is to never leave them in the water, they will quickly form surface rust.
The new high-end knives are very nice and hold an edge but are a bitch to sharpen when they do go dull.
They also are very expensive.
 
author & pollinator
Posts: 1207
Location: Blue Ridge Mountains
418
food preservation cooking medical herbs writing homestead
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

thomas rubino wrote:All our Kitchen knives are old Hickory!  
Black steel will dull quickly and as John says will easily sharpen right back.
I bought ours new 40 years ago and still have them all.
One thing you quickly learn is to never leave them in the water, they will quickly form surface rust.
The new high-end knives are very nice and hold an edge but are a bitch to sharpen when they do go dull.
They also are very expensive.



No doubt - don't leave them in water!  
 
Judson Carroll
author & pollinator
Posts: 1207
Location: Blue Ridge Mountains
418
food preservation cooking medical herbs writing homestead
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

John F Dean wrote:Ironic, but I have a couple of pretty pricey sets of knives. I also have a set of Chicago Cutlery, which I see as a few notches lower. My go to ….Old Hickory.   They are basic to be sure, but that is the attraction.  Yes they dull quickly.  They also sharpen quickly.  They are easily found in junk stores.



My grandmother used to just scrape hers on a brick wall to sharpen!
 
Judson Carroll
author & pollinator
Posts: 1207
Location: Blue Ridge Mountains
418
food preservation cooking medical herbs writing homestead
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
How to choose and use a kitchen knife:

https://rumble.com/v2bn36e-intro-to-knives.html?mref=e72kh&mc=egssm
 
Posts: 92
Location: SW Alabama zone 8a & 8b
14
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Thank you for that.  I have very small hands so most knives suck for me.
 
Judson Carroll
author & pollinator
Posts: 1207
Location: Blue Ridge Mountains
418
food preservation cooking medical herbs writing homestead
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Cl Robinson wrote:Thank you for that.  I have very small hands so most knives suck for me.



You might consider whittling your own handles and scavenging blades for them.  You can buy new blades for custom handles or even forge your own.  But, sometimes I find a good blade in a lousy handle and just make a new one.
 
Cl Robinson
Posts: 92
Location: SW Alabama zone 8a & 8b
14
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I am not skilled like that but I know people that are...thank you for that idea also.
 
Judson Carroll
author & pollinator
Posts: 1207
Location: Blue Ridge Mountains
418
food preservation cooking medical herbs writing homestead
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Cl Robinson wrote:I am not skilled like that but I know people that are...thank you for that idea also.



I have also started a series on green woodworking.  Maybe I can do a video at some point on making knife and tool handles.
 
Be reasonable. You can't destroy everything. Where would you sit? How would you read a tiny ad?
Switching from electric heat to a rocket mass heater reduces your carbon footprint as much as parking 7 cars
http://woodheat.net
reply
    Bookmark Topic Watch Topic
  • New Topic