Kitchen knives, meat hatchets

yes, there, of course, the mass of all the belonica took everything with turquoise handles, solved the issue in a girlish way, but I can't do that, not our method

[People]

Yes, People, I agree - I also like to choose competently, and not by the color of the handle.

I'm even glad that I have a big gap in Asian knives - it's a great pleasure to poke around and learn different subtleties, differences, slowly pondering and choosing

Yulchik, you dig up like an Asian klondike - write here what you dug, okay? I trust you, you can feel a scientific approach to the issue, then I'll take all your knives too

OUCH it will be long - money is now very tight, but in terms of form to understand - so you need to use it.
I bought Santoku somehow, I thought "wow", but he did not fit me at all, although I also liked it when I bought it in the store, I liked it so much ...
As a result, I gave it to my parents, and they squeak from him like that Nika.
Everything is so individual)))

[Kanetsugu]

and I looked at the link from Belonica - Japanese knives. like she squeaks from them ..

I got to her squeak today - she bought very beautiful knives in 2010, they fascinate.
And Nika herself wrote that she cut herself through the "protective" case, and my friend says that they are too sharp - you can stay without a finger.
I don't even know - for all the fear of cutting myself, I still want at least one universal Japanese.

Today I went to see what we have for sale alive and about happiness - I saw one memorable word Kanetsugu - Nicky mentioned this brand on the page. We have the cheapest budgetary Kanetsugu series in our department store - Special - with rosewood handles.

I got into the Internet and dug up some useful reviews on Kanetsugu.

Special Budget Series - Review and Discussion:

Please help me figure out how to sharpen the knife correctly. There is a lot of information on the Internet, I'm already confused

for all the fear of cutting myself, I still want at least one universal Japanese.

sisteraa! so I hunted at least one in the house of Schaub ..

Yul, and what, isn't it cheaper if you take it on that Japanese site? however, given that you will have to take for 100 bucks, then, apparently, it is still not cheaper ..

sisteraa! so I hunted at least one in the house of Schaub ..

Yul, and what, isn't it cheaper if you take it on that Japanese site? however, given that you will have to take for 100 bucks, then, apparently, it is still not cheaper ..

Yes, it is cheaper there.
Only they cannot be sharpened and edited like ordinary knives, they need to be poked over a water stone ... even with this a hassle ...
Does your Asian winepress support?

Please help me figure out how to sharpen the knife correctly. There is a lot of information on the Internet, I'm already confused

1. Buy a sharpener from the company from which you have knives.
2. Try to sharpen by hand.

There Pakat posted a video in the kitchen trivia, but I am against such a mockery of expensive knives, when the blades are not being scratched where needed.
So I bought this Lansky device:



As you can see, there are 2 types of stick inputs - 25 degrees and 20 degrees - it is advisable to know the angle of sharpening of your knives and insert the sticks into the corresponding holes.

I don't know how important the sharpening height is, but the sharpening angle is important!
45 degrees is an ax
25 degrees are cheap knives
20 degrees - expensive
15 degrees - Asian type knives

Yulichka, take my plus sign !!!
Today I sharpened knives normally for the first time. It so happened that until this moment I did not know how to sharpen knives correctly ...In my youth, either my mother or husband sharpened my knives, then Dotsya sharpened them on the step. And so, they were waiting for one of the men to come to visit. Nothing worked for me, well, how could I know about the correct angle ??? At work I asked, probably sharpened at too sharp an angle, I was constantly cutting.
Now, thanks to you, I found out that my inexpensive knives need to be sharpened at an angle of 20-25% (you yourself understand, I can't catch it more accurately), and my good brother gave me a bar a hundred years ago. I went and measured the angle with a protractor and sharpened it! And I went into the kitchen just to drink coffee.
I'll go see where to buy Lansky and how much it costs ...
Hurray, now all my knives are sharp, I'm so happy !!!

[Olya]

Olya - I am very glad

Lansky in this performance is of two types:

- with 1 pair of Medium rods without finishing
Lansky pocket sportsmans

- with 2 pairs of rods - medium pair Medium and soft pair Fine for finishing
Lansky Deluxe Sportsmans Sharpener

I use an inexpensive first, for kitchen knives It's enough.
A few more useful little things:

1. It is advisable to wet the rods just a little before work.

2. After a certain time (a month or two), it is felt that the rod is becoming blurred - that is, you drive the blade over it and feel that it is going too smoothly.
To avoid this, the rods periodically need to be washed with a brush with a detergent.

3. Keep the knife clearly verticallywithout tilting either to the left or to the right, the rod is already tilted and sets the angle myself!

4. In fact, such a sharpener is not enough, Lansky is good only for dressing knives.

Let me remind you:
Edit is to fix the bent edge, and Sharpening - this is the removal of metal from the blade, when the edits do not help.
So it is precisely these sets of Lansky who do not have the most hard rod just for real sharpening - diamond!

Therefore, I bought a diamond block at the knife point at the bazaar of approximately the same plan as in the picture, only my block in section is a flattened ellipse, and it can be vertical attach next to Lansky's native rod and I get the same correct slope for my diamond, which has nowhere to stick.
Holding both rods on top with my hand, I sharpen one side, then throw the diamond to the other side, aligning it with the rod on the other side, and finish the other side.



Of course I I want a normal expensive grinding machine with 3-stage sharpening, but it is expensive, so while my dream remains a dream, I manage with such a simple device.

This method is easy even for a woman!

[julifera]

julifera, Thank you. I showed the video to my husband in the hope that he would be able to adapt something by himself, yeah ... three timesA ... buy grit. And we don't have such blocks.
shl. I have a flexible fillet knife blunt .. it was so sharp, I wasn’t happy about it .. but NAV.

A set with 1 pair costs a penny 15-18 dollars
Perhaps you don't even need a diamond bar, most likely editing will be enough.
That's just Asians on it to rule nizya.

Yes, we bought a diamond bar together with a knife. But you have to be able to. My husband began to sharpen, so my heart attack was almost enough. I'll go look for a fuck, don't you know how it will be in English?

So I specially wrote the English name

- with 1 pair of Medium rods without finishing
Lansky pocket sportsmans

- with 2 pairs of rods - medium pair Medium and soft pair Fine for finishing
Lansky Deluxe Sportsmans Sharpener

[Kanetsugu and BREAD]

Kanetsugu and BREAD

[Masahiro production]

Masahiro production

I was surprised that they even release a children's series in order to instill in children a love of cooking

Many different scissors have accumulated at home, since the cost of sharpening is equal to the cost of new scissors in the store, and even with an unknown result, after sharpening. The scissors lay and new ones were bought in exchange. And on the Osinka website, all the girls who bought the Finnish Fiskars scissor sharpener were pleased with the result of restoring their old scissors. For a long time I could not decide to buy this sharpener, because its cost is equal to the cost of a large number of new scissors.but looked at my ever increasing arsenal of stupid and unusable scissors, I decided to buy a sharpener. I have restored my old and ancient blunt scissors. now I don't buy scissors. and here is the sharpener.

What I have found.

[Mistletoe]

What I have found.

Mistletoe - this adaptation is not a sharpener, but a holder for knives, because the holder that comes with native sets of such a plan is rotten.
That is, you also need to separately buy a set with stones to this holder.

The system is considered one of the best Edge Pro.
You don't have to watch all the videos, the guy shows how to sharpen a knife in the first 7 minutes.

[Yul]

Yul, got it, cross it out !! Found a bar with 2 holes, but the price is $ 30 with delivery.

[julifera]

Julia, juliferaThanks for the advice !! I bought arkos according to your recommendations, one Japanese - a kanetsugu, and one fiscars for testing - but there were no Wusthofs in the set, and by the piece I didn't like anything with all the knives.

Japanese is like this:


I'm still afraid of the Japanese, then I work very closely with him

I also read that, it turns out, plastic boards for good knives are not gut and it is so convenient with them - I bent it, poured everything into a saucepan .. now I had to urgently pull out forgotten pieces of wood from the storehouses .. in general, you need to buy the correct cutting board - maple cubes. .but we do not have them, only Chinese fakes - and there are bamboo in cubes ...

an interesting video - how end cutting boards are made



and after that - how to properly process such a board with oil

!

How would I get myself together and go to my mother's house, pick up my board. My brother made these to order, and also made all relatives. When I moved, I came not to my apartment, but to my mother's house ...
And the board is cool !!! Priceless! Only very heavy ...

[julifera]

Julia, juliferaThanks for the advice !!

Luda - I'm glad you're glad

thanks, interesting links! Written in a very accessible and understandable language

Yesterday I reviewed all my favorite knives, they are like semi-Japanese (in shape, not sharpening) - that is, the blade near the handle is sharply sharpened and lowered down, like Deb's shape.

So all of mine have protection from the blade with a continuation of the handle, so as not to claw, but the Japanese usually do not have it ... they are there from childhood accustomed with their knives, and we are already at the level of instincts used to something different ... difficult to readjust ...

Here's how nice they do on Europeans:

And also .....
Now at dinner I'm valiant traded japanese knife on awesome sandals on an elegant platform, I could not resist - such beautiful coral, stylish and fashionable, comfortable and inexpensive - from the series "once in a hundred years such people meet"

It remains to wait for Doplet, she is a collector of Asians, when she arrives, she will share her impressions

[julifera]

julifera, real woman!! proud !!

girls, I'm talking about my impressions of working with Japanese kanetsugu and Spanish arkos (both - 15cm).

Japanese:


Spaniard: (in the photo, the handle seems longer, but it is actually cut flush with the blade)


I tried both on meat - kanetsugu is definitely better. I used to define cartilage very simply - the knife does not cut them. with kanetsugu this number did not work - it cuts cartilage like butter .. that is, in general, it does not even stumble on it .. arcos also cuts, but "feels" it, slows down.

on vegetables - cucumbers are the same, but tomatoes - Arcos wins by a large margin !! roofing felts my kanetsugu blunt on meat and needs to be tweaked, I don't know, but he couldn’t gnaw the skin .. well, that is, not like butter, but with effort .. but arcos is perfect .. as if all my life only tomatoes and cut. here is an observation ..

kanetsugu pleased with the fact that thanks to the shape - when the handle does not touch the table when cutting - it makes it very convenient to cut vegetables in a "professional" way - without lifting the tip of the knife from the table when the blade works like a guillotine, and the hand holding the vegetables evenly pushes them under the knife ... in the arcos in this sense, although the handle was cut off flush with the lower edge of the blade, it somehow knocked against the board and there was a feeling that the vegetable had not cut through to the end.

Spaniard: (in the photo, the handle seems longer, but it is actually cut flush with the blade)

My beloved 15.5 cm, though in the picture is a tag:

I also showed IRR in PM literally 3 days ago all my molybdenum-vanadium arcos once again - they are all of this kind.
And there is no way to change the bottom? Or are there no such models?

roofing felts my kanetsugu blunt on meat and it needs to be corrected, I don't know, but he could not gnaw the skin ..

Strange, the Japanese are just being checked with falling tomatoes, hmmm ...
Eh, it was necessary to check the cartilage.

Yulia, you will laugh, but I was also sure that mine is the same as yours until I began to write this post, I found a link to yours and I see - I have a different one !! so I'll buy another one exactly like yours, and we will discuss tada

but with kanetsugu and tomato some kind of bad luck, yeah .. for sure, before the meat would have to check .. ehh .. I didn’t believe it, after the meat I thought there’s no better one in this world

[CH / 463 Chef's Choice Mechanical knife sharpener for Asian knives with double-sided sharpening]

Most of all I am worried about how to sharpen that Japanese, even if you edit him like a normal knife from the bottom ... that's why I sharpen ordinary knives on Lansky's sticks, because I can't digest sharpening on a block, and water stone for the Japanese is the same bar .. I also saw that they were polished on the belt, it was also somehow so tiring.
How are you going to sharpen?

As an option - a machine for Asians!

CH / 463 Chef's Choice
Mechanical knife sharpener for Asian knives with double-sided sharpening
But!
The sharpener is not suitable for single-sided knives, scissors and ceramic knives. Use model 1520 or CH / 316 to sharpen single-sided knives

Our Kanetsugu - Sharpening: Double-sided, #4000 !
So it fits

how am I going to sharpen it - I’m still a smut and I’m so afraid that I don’t even think about sharpening it yet .. I’ll wait for it ..

double-sided - it's already easier because what Luda has in LJ on the diagram as an Asian in section is

Japanese knife in profile:



European knife in profile:

[Julia - julifera]

Trusting the experience of our Julia - julifera yesterday I bought a knife at Epicenter Cook's knife 100 mm ARCOS UNIVERSAL, like this

I can use larger knives, and I use them, but then I wanted to buy this particular knife, as my father says "frog" He always uses 175 mm knives.

The knife is very, very comfortable to me. Thanks to Yulia for the tip to Arkosy.

Yul, I bought a saddle, by the way, your beloved Arkos - 2804 cool and yes, nothing knocks when cutting thanks again, nice Arkos knives

[Luda]

Luda - Congratulations!
This is the coolest shape - you can fully cut with any part of the knife, a shape like the Japanese Deb, just not so dangerous from him

[Lisss's]

Lisss's
Congratulations
I also plan to gradually buy both 120 and 155 mm
and I am very pleased with my 100mm - the shape is excellent, and it is equally convenient to cut with the tip and the main part

Lud, where do you buy - in the internet shop? I bought at Epicenter, but looked at - it is much cheaper there.

that I came to the epicenter to try on, and could no longer leave .. I took it there .. although, of course, it was necessary in the internet .. but the impatient child attacked

What I have found.

Yes, Melchik, you only showed the holder. And I have the whole system, just recently I wrote about it. It is for professional sharpening of knives, my husband is engaged in this, he has a weakness for good knives, also a kind of deviceaholic.

Lorik, then, sho you have it - did not even raise doubts! the question is - and how does the husband respond? Does he feel good Or more often he uses some other device for sharpening, and this is so, kada "pan May hour and nathnennya", as we think, and tell me more, please, can you sharpen 15 degrees of Asians on this system?

[Luda]

Luda, it will not work to sharpen the Japanese - there is no angle of 15 degrees, even in the large holder that Mistletoe dug out, there is no tag - you can see in the photo - there are only 17, 20, 25, 30

In general, from the very beginning, I wanted to buy exactly such a Lansky set as in Doplets, I literally already prepared money and came to the point to take it, but changed my mind at the last moment, found too many flaws in it and its cost did not cover these flaws. I decided - if I will buy a sharpener of such a plan, then DMT Deluxe Aligner Kit, it is more expensive than Lansky, stones are better, any smooth angle can be set. But at that time they were not available. Well, somehow this desire of mine was hushed up, I never bought

For comparison, two views.

[Dopplet]

Dopplet, we are here with Ludoy toil - how best to sharpen Asian knives
Are you their special electric sharpener or is your husband operated manually?

I ordered myself a chef's knife 120 mm ARCOS UNIVERSAL at Kidstaf. I decided not to buy 155 mm yet - I’ll hardly use it anyway, and there are excellent knives of this size at home.

For comparison, a 120mm knife costs UAH 177 in the Epicenter. (I looked today), at Kidstaf - 113 UAH + 18 UAH. delivery (total 136 UAH).

[Dopplet]

the question is - and how does the husband respond? Does he feel good? or more often he uses some other device for sharpening, and this is so, kada "pan May hour and nathnennya", as we think, and tell me more, please, can you sharpen 15 degrees of Asians on this system?

Dopplet, we are here with Ludoy toil - how best to sharpen Asian knives
Are you their special electric sharpener or is your husband operated manually?

The girls did not answer, because she was waiting for her husband from work to interrogate with passion! So, he really likes this system, and, as he says, although there are many of these systems for a variety of knives, his standard set is quite satisfied. I quote from the passport: "This set allows you to effectively perform the initial dressing, sharpening and finishing of the cutting edge of almost any knife produced in the world today." And now I hide from flying sneakers - I often do not waste time, I sharpen any knives (current not ceramics, of course), whether he is even Asian, even a Viking, even a Latinos - in an ordinary electric sharpener

What kind of knives are:

I bought quite budget Fissman knives with a 50% discount of this series:



This particular one perfectly cuts even tomatoes. Large chef's bread is chopped by 3mm. Fits comfortably in the hand. I'm happy so far.

[lga,]

lga, I watched your video and realized that I was in vain to run into Yulia Vysotskaya - she, just as the author of the video taught, keeps food. It seemed terrible to me. The carrot has a round cross-section and can roll if you hold it like in a roller, only by pressing down from above, you can stay without fingers. No wonder she cut slowly and carefully.

Alas. Only sent to Canada. I also queue up for the GBZ MACHINE. So I want to buy knives: yes: I read everything, choose, but still need to hold it in my hands, try ...

Virgo and me with knives Finally it happened. True, when I foolishly voiced the number (cost) at home, they did not understand me Well, like everyone has their own quirks
and another musatik. Just in my paw (not a small one) Now, in the future, I need a sharpener. The seller advised me some American type of fiscars, he said that it is difficult to sharpen on DMT and Lansky, especially long ones, they say it is necessary to rearrange the knife. Who sharpened answer AU. By the way, there are now discounts on ozone for tramontina, chef's series of boning? (For cutting meat from bones) and universal -50 percent. Has anyone used this series?

Muscovite girls who have a BILLA store nearby, there is now an action for Samura Bamboo knives, a set of 3 knives 1190 rubles. + 25 chips, a set of ceramic knives 1990 rubles. + 30 chips, universal stands 990 rubles. + 20 chips.

[Scops owl]

Scops owl - Congratulations! Great knives! (well, of course their price is German)

The seller ... said that it is difficult to sharpen on DMT and Lansky, especially long ones, they say it is necessary to rearrange the knife. Who sharpened answer

Yes, it is, the seller is well done, smart
Also, if the butt of the knife is very thick, then the angle in these sharpeners will turn out a little not the one you wanted.