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kitchen knives

 
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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
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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.
 
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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.
 
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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.
 
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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
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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
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How to choose and use a kitchen knife:

https://rumble.com/v2bn36e-intro-to-knives.html?mref=e72kh&mc=egssm
 
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Thank you for that.  I have very small hands so most knives suck for me.
 
Judson Carroll
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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
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I am not skilled like that but I know people that are...thank you for that idea also.
 
Judson Carroll
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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.
 
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