Jul 1, 2020 · As far as worth, well I think if you have some knife skills and can sharpen you will certainly feel the difference between a good $150 knife and a $250 knife. If you go to places like Japanese Knife Imports or Chef Knives to Go you can find many options. You should figure out your own tastes first - rock chopper vs push cutter/chopper. Heavy vs ...

Dec 27, 2013 · dcknives we can be grateful to for posting templates for us newbies to use. However, for a chef knife his template uses 1.5" stock and that is a bit narrow for a chef type knife. Still would be a good place to start but I would modify it for 2" stock myself.

Mar 2, 2012 · The last damascus kitchen knife that I made was taken to 30 micron with Gator belts and then given a rub or two with the cork bells with gray compound. I went from the big girt to 120 blaze, then 160 gator, 65 Gator and 30 Gator.

Feb 10, 2015 · I like around .100" to start off for stock removal. Most of my Chef's knives are a double plungeles grind with good distal taper and tapered tang... that usually leaves me with a knife that is about 3/32" (~.093) thick at the thickest part. I have used as thin as 1/16" but usually not much thicker than mentioned above.

Feb 24, 2025 · Knife Specific Discussion . Kitchen Cutlery & Tools. Ya gotta eat, and what you use in the kitchen makes a ...

Jul 17, 2019 · IMHO a chef knife will do both, but won't excell at butchering. A proper butchering knife won't do a lot of good in chopping on the board. As Stacey said, a petty would be the middle ground. I broke a 20kg swordfish with a sharp edc in about 10 min, which doesnt mean its the right knife to do it.

Aug 17, 2020 · For a 210-240mm gyuto (chef's knife) I recommend working closer to 0.084" stock thickness. Your thickness at the edge prior to sharpening should be essentially zero. My knives will usually cut paper easily off the grinder before I take them to the sharpening stones.

Apr 22, 2020 · A French chef's knife - the K Sabatier is the best remaining company in Thiers IIRC - can rock chop, but not as high as a Kramer. Not a real issue. You can glide cut - essentially an elongated push cut with ease too. It isn't going to be as nicely finished as the other two. This will have the worse edge retention but sharpen the easiest.

Oct 30, 2004 · For years, my "go to" kitchen knife was a Henckel's 8" utility knife - until I got (for free) a Wusthof Classic 10" chef's knife. Everything is easier with the 10" and I rarely grab the 8" utility knife any more.

Dec 10, 2014 · Is this a hollow ground knife? It looks like either that or a saber grind. I've never seen hollow (or saber) chef's knife. Anybody have one? Any feedback on how it works vs. a standard full-flat-grind chef's knife? I'm interested in something stainless that my teenagers can't trash too easily and that I can get sharp quickly when I'm using it.