Gravy's Cooking Thread

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The Master

Bronze Squire
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Khane_sl said:
Yea you're right, though not double. 4 hours at 250.

Still though, 4 hours at 250 or 72 hours at ~140? Why do they say to do them for so long? They are small, bone in cuts.
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Collagen to gelatin reactions. At these temps the denaturing is very slow, so it takes a lot of time.
 
mkopec

mkopec

<Gold Donor>
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The Ancient_sl said:
I'm saying when it came back from the sharpening it was about a month before I felt the edge was gone.
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Not sure but I have watched a ton of knife making videos and they stress how not to heat up the blade during sharpening to lose the temper. So they might of heated the blade too much thus fucking it up. Why not sharpen it yourself on a wet honing stone. One of the life skills you need to have, bro.
 
Lanx

Lanx

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Lost edge after a month is still fine, imo. Is it going through heavy use? Proper surface? (PE or wood board) Cleaned and dried right away?
 
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The Ancient_sl

shitlord
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mkopec_sl said:
Not sure but I have watched a ton of knife making videos and they stress how not to heat up the blade during sharpening to lose the temper. So they might of heated the blade too much thus fucking it up. Why not sharpen it yourself on a wet honing stone. One of the life skills you need to have, bro.
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Well the other thing is this Shun blades use a different angle than most and I get really annoyed trying to figure out 16 degrees.

lanx_sl said:
Lost edge after a month is still fine, imo. Is it going through heavy use? Proper surface? (PE or wood board) Cleaned and dried right away?
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Not heavy use, wood board, cleaned and dried right away. Losing cutting edge in one month does not really seem fine.
 
Khane

Khane

Got something right about marriage
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This thread has not helped me get any closer to a knife purchase. You're all failures.
 
Sir Funk

Sir Funk

Molten Core Raider
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Honestly my best advice is to just creep on your local kitchen store and wait until there is a knife sale and stock up on a couple different ones then.

If you happen to have aCookware, Cutlery, Dinnerware, Bakeware | Sur La Tablenearby, scope them out for a while, they have more than a handful of knife sales each year and that's where I've picked up my last couple of Wusthof knives for 30-50% off.
 
lurkingdirk

lurkingdirk

AssHat Taint
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Yeah, for me to buy a knife I have to be able to hold it in my hand first. I can hear all the reviews and hype about any knife, but I want to know what it feels like if I'm going to drop a couple hundred bucks on it.

edit: and it certainly does not always end up being the most expensive stuff that feels best to me. Perhaps I'm just a cheap date, or something. I have a classic old Henkel chefs knife with a wooden handle that I've had for 20 years that I still love. Can't have cost me 50$.
 
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The Ancient_sl

shitlord
7,386
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The more time I spend in the kitchen, the less time I spend worshiping on the altar of Alton Brown. Good Eats is a great show to get you excited about cooking and then turn it into a chore.
 
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skrala

Silver Knight of the Realm
316
53
Shun's are ok knives but wildly overpriced. The steel is nothing special as far as stainless goes, something made from AEB-L or Ginsanko will sharpen easier and hold an edge longer. Carbon knives are even easier to work with, but they have the downside of more maintenance due to not being stainless.

If you want something no nonsense go here:

http://www.japaneseknifeimports.com/

And look at their Gesshin Ginga line, something like a 210/240 gyuto in stainless. The guy who owns the shop, Jon, is incredibly helpful if you email him.

http://www.chefknivestogo.com/has a ton of nice knives as well, fun to browse.

If your heart is set on VG10 steel (what Shun's use) look at the Tojiro DP line and save yourself some money.
 
Soygen

Soygen

The Dirty Dozen For the Price of One
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Wasn't that Wasabi knife that was linked from Shun like 30 bucks? That seems reasonable.
 
BrutulTM

BrutulTM

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There are also multiple people in this thread that own them and haven't had the problems you have.
 
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skrala

Silver Knight of the Realm
316
53
I didn't see a link, I'm talking about the stuff you'll find at Williams Sonoma or Sur La Table. They're fine knives, they're just not particularly outstanding as far as steel/heat treatment goes. You can do better for the same amount of money.
 
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