Global. How do they feel after a while using them, I liked how they felt in the store, and love the all stainless the best, but it seems a little strange without much of a bolster.
knife blocks sets and cutting boards
- Thread starter jason longboard
- Start date
I havent hit my knuckles using it yet.Supersharp and though the design on both knives look odd once you start using them they make sense.
so far Im glued to the idea of global and shun, will most likely get one or 2 of each. First things first though and I think it will be a global chefs knife, Im going to get a block separate and build what I want.
One of the Chefs I worked for had a set and let me used a couple of them for a project he gave me. Very smooth and comfortable. If they weren't so expensive, I would've gotten some back then. But I'm happy with my Grand Prix II.
I'm a sushi chef...
I have yanagi's (wedge knives) that have bevels one only one side, VERY sharp but dulls easy. Why we sharpen weekly.
Average yanagi goes for about $200, but I've found ones for $100 that were acceptable. Sharpening stones (size of bricks) are about $150 for a set, comes with about 3 stones all with different purposes.
I forget brand names, but you want to spend at least $100+ for good knives.
Don't buy knives online, they often ship you bent knives, as I've experienced. To test a knife's sharpness, cut the top of your fingernail, if it glides, it's dull, if it grips, it's good.
Cutting boards are mostly all the same, wood is good, we use cork, cause it doesn't slip easy, and fairly easy to clean.
I have yanagi's (wedge knives) that have bevels one only one side, VERY sharp but dulls easy. Why we sharpen weekly.
Average yanagi goes for about $200, but I've found ones for $100 that were acceptable. Sharpening stones (size of bricks) are about $150 for a set, comes with about 3 stones all with different purposes.
I forget brand names, but you want to spend at least $100+ for good knives.
Don't buy knives online, they often ship you bent knives, as I've experienced. To test a knife's sharpness, cut the top of your fingernail, if it glides, it's dull, if it grips, it's good.
Cutting boards are mostly all the same, wood is good, we use cork, cause it doesn't slip easy, and fairly easy to clean.
thanks for your input. I love sushi and admire the art form in the work you do. I also do the finger nail trick, however was afraid to do it in the store and gross out the sales lady lol.MarlboroMan;3947727; said:
your in socal, Im in Bakersfield, whats a couple good sushi spots around there easy to get to? Ive been to alot in the Laguna and Irvine area but dont remember the names.MarlboroMan;3947733; said:
kabar all the way...
when i camp... otherwise we use kiwi in da house.. ROFL! cheapo knives under 20 bucks still create great food..
when i camp... otherwise we use kiwi in da house.. ROFL! cheapo knives under 20 bucks still create great food..
