This is my kitchen knives. I bought these knives seven years ago after watching an infomercial on TV. These are great kitchen knives. I just wanted to show you that even after seven years they are still really sharp knives. If any of you are in the market for a great set of kitchen knives at a really low price. These knives are worth the money. I only paid for the whole set seven years ago.

Tagged with: Blade III Kitchen Knives • Blaze • cut test • kitchen knives • knife • Miracle Blade • Miracle Blade III • Miracle Blade Knives • thecajunblaze

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Course 102 (Forging and Completion of a Fukugozai Kitchen Knife), August 2010 Attendee: Dave Burnard Dave Burnard shares with us a little of his toolmaking history as well as his impressions after taking Murray Carter’s Bladesmithing Course 102, during which he made not only the standard Fukugozai kitchen knife for the course, but a traditional Kuro-uchi kitchen knife also — truly an experience he will never forget. You can learn about this and other courses at our website: cartercutlery.com While you’re there, don’t forget to sign up forsome of the best knife maintenance advice around — Carter Cutlery’s Knife Tips. If you have any questions or comments, email us at: We look forward to your visit! May God richly bless you, and remember… Stay sharp!

Tagged with: bladesmithing • Carter Cutlery • course • Cutlery • Fukugozai • hand-forged • how-to • kitchen • knife • knife-making • knives • kuro-uchi • skills • techniques

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One Life To Live epi on 10-10-08 Part 1 of 5

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Does it have to be 21 years old to buy a set of kitchen knives and / or knife?

Depending on where you go, I doubt that you have a problem. Unless you are say 12 or so ..

FoodGear: How to Select Quality Kitchen Knives

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Shun Ken Onion Chef’s Knife: 4 1/2″List Price: $188.00Sale Price: $149.95You save: $38.05 (20%)  Eligible for free shipping!Availability: Usually ships in 1-2 business daysAverage Rating: Description

Not every cooking task requires a long blade. The Ken Onion chef’s knife is ideal for quick, small tasks such as chopping and dicing herbs, garlic, onions, shallots, other vegetables and meats. The Damascus-style blade profile reduces sticking and tearing of food and speeds prep times. The VG-10 steel core blade with 16 outer layers of stainless steel is stain- and rust-resistant with a razor-sharp beveled edge for superior cutting performance every time. Product Features• VG-10 stainless “super steel” holds an incredibly sharp edge longer• Blade’s distinctive moir pattern helps ensure superior strength• Razor-sharp, long-lasting edge is ground to 16 degree angle• “D”-shaped handle design for supreme comfort and control• Ebony-black PakkaWood® genuine wood handle is infused with a waterproof resin for long-lasting durability• Full tang construction adds stability• Stainless-steel bolsters and end caps for superior safety and control• Rockwell Hardness rating of 61 safeguards a superior sharp edge• Dishwasher-safe, but hand-washing recommended• NSF approved*• Made in Japan• Limited lifetime warranty• Presentation box included*The National Sanitation Foundation is an independent, not-for-profit organization that employs stringent sanitation standards in evaluating food equipment for commercial use.

Reviews

The perfect knifeby Steve V. White from on 2010-03-29 This is one incredible kitchen knife. It fits the hand perfectly, is weighted just right, has an ideal rocker profile for chopping and sliciing, and is crazy wicked sharp!!The bamboo stand that came with the knife, however, was a piece of junk. It was broken right out of the box, and so, instead of gluing it back together, I just threw it away. The Shun now rests in my old knife rack where it replaced a useless cleaver I never used. Remember to place your knife upside down (blade facing up) in order to protect it’s precision hand-honed sharpness. Did I mention this sucker is sharp? It goes through roots and vegetables like a hot knife through butter. It is sharper than a scalpal. In other words, be aware of your fingers.If you do a lot of cuting and chopping, you will be absolutely thrilled with this knife.

Beatifull, Sharp, Good Metal, Designs, but!!by Martin Weege from Brazil, Jaraguá do Sul on 2010-03-16 HiThe Knife is great yes, almost everything is great, to leave it on the kitchen is something that everybody wants to feel in hand. The ladies love it.Its a ferrari, everybody loves it, but if you want the real deal go for a Porsche Turbo With the Ken Pro 2 Line, Same company,,,, it is a little bit better, sharper, better metal, but doesn’t have the fun fact, the design and the feel.So i have both, the onion line near the sink and the pro 2 line out of sight, just for me the owner hahahaDon’t forget we are talking about one of the best knifes out there, these and some german knifes are the best.If you have the desire to have just the thing, go for Nemuk Knifes, you could buy it even with diamonds, the thing is that these knifes have the perfect metal. But it start in $3000 dollarsYou need a stone to sharp it if you use it a lot, 300 grid to fix any problems in the bade (abuse), 1000 to sharp it (really sharp), 6000 grid to make it a killing machine (be careful).Thanks

A knife that handles like it’s part of your own hand!by Eat Love Laugh from Golden Gate, CALIFORNIA, US on 2010-03-15 The Ken Onion/ Shun chef’s knife is truly a design and product marvel! The knife was designed by truly legendary knifemaker Ken Onion after much research and consultation with professional and celebrity chefs. All that aside, the “Oh- I get it now” factor really hits you when you pick it up and hold it….the RIGHT WAY.What you do is this- pick up the knife as you would any other, only “pinch” either side of the blade between your thumb and index finger, just ahead of the bolsters (Shiny silvery area in front of the handles, at where the handle first meets the blade) then wrap the rest of your hand around the handle.By doing this, you will have found the “balance point.” You will see the magic of this design! The knife- so balanced, it seems to float in your hand. This balance gives you incredible control over your cutting, and thus makes for a safer knife in the hand! The handle contours reduce fatigue when compared to “traditional” (straight handled) chef’s knives. The blade is contoured as well. Why? The blade is thoughtfully contoured to allow for a rocking motion when mincing, allowing the cutting edge to remain in contact with the cutting surface. Remember the rocking motion of the large paper cutter in art class? The one with the swinging arm? The motion is the same! Just leave the tip of the knife in contact with the cutting board, and rock the blade to chop and mince.When slicing meats, such as a roast, start with the rear of the blade and pull backward as you guide the tip downward. This will allow for cuts as thin as you like. With this motion, the sharpness of the knife will take care of the cutting. And this one comes to you extremely sharp!The price? Yes, it is higher than some. Certainly MUCH higher than those flimsy throwaway knives. But as a comfortable cutting instrument- this is a beauty. I’m not a kitchen snob either- I own several of the flimsy thowaway knives! I use them for the more “inventive” utility knife chores around the house, such as scraping paint or gardening! Oh, a note of advice on caring for your Ken Onion-Shun or any other knife for that matter….PLEASE, PLEASE keep them out of the dishwasher! The dishwasher is harsh on knives- and WILL shorten it’s service life. By handwashing them, they will last longer. It also helps to store knives in a knife block or dedicated knife drawer with separate slots for each knife. The old “knife drawer” where we toss them in until we need them again causes the knives to bang against each other. This damages both the knives themselves and the cutting edge.You can’t go wrong with this fine series of knives, and especially the chef’s knife!

Nice ergonomic designby sagulnick from NH on 2010-02-25 These are great knives for reducing the strain on your fingers, hands, wrists and forearms. There’s a great breakdown of the ergonomic benefits of the Shun Ken Onion line at [...].

Great Knifeby Monte Porche from Northwest Louisiana on 2010-02-11 I purchased this for my wife for Christmas. Since then, we’ve used it almost every day, and we love it.The rocker blade makes cutting almost anything simple, and the handle is solid and well made. Great buy for anyone who loves to cook.

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Knives Review – My brother would like to set up his kitchen knife assortment in a practical way and needs a list of what different types of knives he should purchase.

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V-LO leads professional chefs into the future. The V-LO 8-inch Cook’s Knife is an all purpose heavy kitchen knife. Use it for chopping, cutting and mincing nearly everything – from vegetables to delicate herbs. It features a patented, state-of-the-art handle design that offers both comfort and control. Dex-Tex Armadillo texture provides a sure grip. Soft-to-the-touch, and with the firmness you need, plus a modern, attractive look. The stain free, high carbon steel blade has a hand honed edge for superior performance and provides the ultimate cutting experience. Blade will retain edge and it’s easy to clean. V-LO is the right choice for great performance today and tomorrow. The DuoGlide family of knives is a recipient of the Arthritis Foundation’s Ease-of-Use Commendation and proudly carries the Ease-of-Use Commendation Logo.

Technical Details -8-Inch Cook’s knife; all purpose heavy kitchen knife; use for chopping or mincing nearly everything ¿ from vegetables to delicate herbs
-Patented, state-of-the-art handle design that offers both comfort and control
-Stain free, high carbon steel blade; hand honed edge for superior performance
-Retains edge and easy to clean
-V-LO is the right choice for great performance today and tomorrow; made in USA; NSF Approved
See more technical details

Each time you buy a set of quality kitchen knives make sure to buy a a good quality sharpening stone as well. Sure enough,  these knives  will dull in time and require some sharpening at some point. The typical method of sharpening knives is still being used today with wet stones. In fact,old school knife sharpeners still  appreciate this sharpening method. Cutting edge technology in fabricating top quality knives also needed a market for top quality sharpening tools. Professional knife sharpeners are considered  artisans and they can be pretty hard to find these days. And when you do, they can be relatively expensive.

If you’re a housewife with a knack at being pretty handy, you will find yourself at ease at handling these knife sharpening equipments. The consumer market offers electric kitchen knife sharpeners that come with easy to follow instructions and can be found in most homes as many people realize how professional services can be quite expensive. Although the crudest method only requires a wet stone, doing this may need a bit of practice from the home owner to achieve satisfactory results without ruining a set of expensive knives. Most restaurants would rather invest on a knife sharpening equipment as kitchen knives play a crucial role in the efficiency of their kitchen. The cooks preparing food surely will need to sharpen their knives constantly.  This is due to the varying  textures of food they need to chop and cut for long hours and naturally, and knives take a good beating from this. Having to send knives to a professional knife sharpener may present a few unpredictable snags along the way and compromise the kitchen in the end that can cost some good money. Electric knife sharpeners are a good investment for restaurateurs as this makes the lives of their kitchen staff much more convenient and efficient in their performance.

The market offers various models of knife sharpening equipment  suited for either home use or professional use. They can cost as much as up to $100 but you can get a good one for a reasonable price of about $30. Those intended for commercial heavy duty use can cost a few hundreds of dollars but may not be as sharp as you expect them although it can handle some pretty good bulk chopping and slicing.

Prior to purchasing  an electric knife sharpener, you  have to know and you understand  the shape and the slope of your knive’s blade.  A blade’s beveled edge will tell you how  sharp the knife is or how fine it can cut. Chefs like Japanese knives because they are seriously sharper and show off with precision cuts and slices because of its tight beveled angle.

Always pay attention to the kind materials used in the type of  grinding stone  used in an electric sharpener you would like to buy. The diamond coated stones are harder however, other materials used will be hard enough to do do a good job on most knives. Single stage electric knife sharpeners generally sharpen both sides of the blade with the use of interlocking grinding wheels. Just place the knife in between the vertical wheels with the sharp edge facing down and slowly pull it through. Do this a few times until the knife is sharp enough to your preference. If a fancier knife sharpening equipment is more to your fancy, there are  multi-stage electric sharpeners out in the market. They are made with three types of grinding stones.  A coarse stone and is perfect for very blunt knives and generally used for the first stage. The second stage has a medium surface grind stone to remove the scratches as it smoothens and sharpens the blade’s edge. The third stage lets you polish and buff your knife with its fine surface stone or plastic disks.

Kitchen knives are a good investment in any kitchen . Give yourself a little bit more leverage by putting in a few more dollars on some type of knife sharpening equipment to make your total investment worthwhile.

Finding The Right Knife Set For Your Home

We never know quite how it happens, but yet again, you’ve been roped into cooking for the entire family at yet another impromptu gathering.  And to top it all off, your knife set needs replacing.  Oh, what to do?  I find it’s extremely important to know not only what a specific kitchen knife is meant for, but also what materials it can be made from, and how to ensure it will live a healthy, long life in the comfort of your kitchen.

First and foremost, there are two ways in which kitchen knives are made.  The first being the forged knife made by pressing hot steel into a mold which is then either hammered into a specific shape or put through several or processed through several different machines.  Your second option being stamped knives which are made by stamping them from a single sheet of steel that is then sharpened and finished.  The finished products are in fact fairly different:  while forged knives are more expensive, they offer a much more well balanced blade whereas stamped knives are much thinner and typically prone to imbalance.

Your best option for peeling potatoes and cutting small vegetables is going to be the paring knife, which is no more than four inches long thus offering increased maneuverability on a small surface.  Utility knives generally offer a blade anywhere from four to seven inches in length which can also be serrated or smooth; these are mainly suited for fruits, vegetables, herbs and the like.  Now serrated knives in and of themselves usually have a five to ten inch blade and are best for cutting fresh bread however, I wouldn’t recommend them for much of anything else as they cannot be sharpened and need to be replaced regularly for that reason.  Boning knives are intended for pulling meat from the bone and for that reason, the blade is five to six inches in length and very thin in order to ensure that they are effective at their task.

Cleavers have up to a six-inch blade, which is also very wide, making it your best bet for cutting anything thick or crushing garlic cloves, for example.  Chef’s knives are available anywhere from six to 12 inches in length, but keep in mind, bigger isn’t necessarily better as you want it to balance in your hand.  Therefore, smaller hands are best when handling smaller blades, as these particular knives are best suited for ubiquitous tasks such as chopping, dicing, mincing, and slicing.  Carving knives are meant for slicing cooked meats, typically sold with a carving fork in order to hold down whatever it is you’re cutting.  Usually around eight inches in length they are available with either a pointed or rounded tip and both are equally effective.

There are also different types of materials used to create the handles for your kitchen knives; exotic woods, stainless steel, and porcelain, just to name a few.  They do however have their own pluses and minuses as well as care and keeping tips.  Wooden handled knives, for example cannot be immersed in water because that would cause the wood to swell, thus damaging them.  But it is also recommended that you rub mineral or lemon oils on the handles occasionally in order to maintain them.  Ceramic handled knives are best known for their durability, but my favorites are the stainless steel handled knives; these are the least likely of the bunch to gather rust.

In order to keep your kitchen knives like new, it’s best that they be stored in a wooden knife block.  This not only keeps them sharp, it also keeps your hands safe as keeping them loose in a drawer is more likely to result in cuts and scrapes.  It is also best that your knives only be used on surfaces such as wood and plastic, not metal because that will wear down the blade.  As always, keep your knives out of the dishwasher and hand wash them immediately after each use.  Now, you may think the goal here is to find the cheapest option available to you, when in fact you really do get what you pay for.  So, as with so many other decisions one has to make, it comes down to whether you want to make one larger purchase or several smaller ones as you find yourself in need of replacing them again and again.

How to sharpen kitchen knives quickly, easily and accurately. Visit ronhazelton.com for hundreds of home improvement tips and project videos.blade, blades, sharp, sharper, sharpening, kitchen, knife, knives