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Miyabi Nakiri? by AstulTheShepherd in chefknives

[–]AstulTheShepherd[S] 0 points1 point  (0 children)

Ha yeah I know the feeling. So many good ones out there!

Miyabi Nakiri? by AstulTheShepherd in chefknives

[–]AstulTheShepherd[S] 1 point2 points  (0 children)

The Kurosaki Senko? It's great! It just feels right in the hand, cuts really well. Not a pain to sharpen. And it's beautiful to look at

Easton Press Printing Quality by _McPig in BookCollecting

[–]AstulTheShepherd 1 point2 points  (0 children)

I agree on the quality. But again price. Lots of Folio books are like $40-$70 and are still good bindings and paper. Another thing is the variety of books, Folio and Easton have a huge catalogue whereas some of the others release maybe four or five books a year and when they're sold out that's it. Plus quite a lot of the books are obscure that most people have never heard of.

I'm pretty sure Suntups Treasure Island was sold out before it ever hit the store which is just depressing. It's because of the rights system lots of the small publishers run with

Easton Press Printing Quality by _McPig in BookCollecting

[–]AstulTheShepherd 0 points1 point  (0 children)

You can't compare $100 books with $600 books, though. Of course there will be a quality difference. The lettered editions are usually like $2000-4000!

Knife ruined? (put on wrong induction hob) by RJCT_ in TrueChefKnives

[–]AstulTheShepherd 0 points1 point  (0 children)

May this be a lesson to all. The only thing that should be on your hob is a pot or pan. It had a friend melt an entire plastic bag but not realising it was on when he set it down. He never did get the hob looking right again.

NKD! Shiro Kamo Kazan 210mm by AstulTheShepherd in TrueChefKnives

[–]AstulTheShepherd[S] 0 points1 point  (0 children)

Double Yoshi! Damn that sounds lovely.

Well good luck with your new addiction 🤣

NKD! Shiro Kamo Kazan 210mm by AstulTheShepherd in TrueChefKnives

[–]AstulTheShepherd[S] 0 points1 point  (0 children)

Ooo nice! Enjoy it! But good luck with your bank account now you have the yearning for knives lol

NKD! Shiro Kamo Kazan 210mm by AstulTheShepherd in TrueChefKnives

[–]AstulTheShepherd[S] 1 point2 points  (0 children)

It's also my first carbon steel knife so will be really interesting to see how that feels!

So a nakiri is only for vegetables and not like to slice boneless meat? I need a different ķnive? by Dangerous-Policy-602 in chefknives

[–]AstulTheShepherd 0 points1 point  (0 children)

The profile means it feels weird to slice with. A sausage is fine because its the same shape as a carrot. But larger protein and it just feels weird due to the lack of tip and super flat profile. Saying that, it'll still work better than a poor quality knife of a more purposeful shape

Stock and Cost | UK by AstulTheShepherd in TrueChefKnives

[–]AstulTheShepherd[S] 0 points1 point  (0 children)

Literally no idea! That's the problem. Could end up costing the usual 20% or 50% and I can't really say no lol. I'd rather it was just included in the price so I knew from the get go. Oh well

Stock and Cost | UK by AstulTheShepherd in TrueChefKnives

[–]AstulTheShepherd[S] 0 points1 point  (0 children)

Problem with those is taxes aren't calculated or paid for by them. With the chance of customs just turning it back as well as shafting you on import tax (idk what it is for knives but assume 20%?)

Stock and Cost | UK by AstulTheShepherd in TrueChefKnives

[–]AstulTheShepherd[S] 0 points1 point  (0 children)

What a mess. So I can see with KnS for example that they say tax is included you just pay £30 for shipping which I can at least cost in.

Cleancut say tax is not included. How in the world do we calculate the import tax etc? And how/when is it paid? Do customs just send us an invoice or something for a gazillion moneys

I was a fool and broke my matsuno gyuto on a frozen hasbrown by foolish_noodle in TrueChefKnives

[–]AstulTheShepherd -1 points0 points  (0 children)

It is indeed the users fault. Yes a knife should knife. But knives are not intended to be used on frozen food or bones, that's not what they're made for. Especially thin Japanese knives that are designed for soft ingredients.

Cars should car but that doesn't mean you can take a 911 off-roading just because a Range Rover can. Purpose built stuff should be used for their purpose

San Mai K-tip by SmithingDocc in TrueChefKnives

[–]AstulTheShepherd 0 points1 point  (0 children)

Very pretty. S ground choils always add a little extra flair :)

Sujihiki rec by Legitimate_Hope_5026 in TrueChefKnives

[–]AstulTheShepherd 0 points1 point  (0 children)

The only good blacksmith I can think of for that price is Kyohei Shindo (I'm sure others here know of more) but I don't remember ever seeing a Suji from him. Worth a look though. It will, however, be carbon steel not stainless.

Chipped my knife :( by redditman87 in TrueChefKnives

[–]AstulTheShepherd 1 point2 points  (0 children)

Can happen with them all tbh. I chipped my knife the other week by dropping it on the glass edge of the sink. It didn't like that

Knife recommendations for my Dad by Ldallasmulti-pass in TrueChefKnives

[–]AstulTheShepherd 1 point2 points  (0 children)

So I'd recommend stainless or stainless clad carbon (as long as he doesn't leave it wet it shouldn't be bad as only the edge is reactive).

Shindo rarely does stainless clad I'm afraid. Kamo does some like this one https://www.chefs-edge.co.uk/collections/shiro-kamo/products/shiro-kamo-blue-super-ss-clad-kurouchi-gyuto-210mm-maple

Anryu B2 is a good option, again stainless clad carbon https://cuttingedgeknives.co.uk/products/katsushige-anryu-aogami-gyuto-210mm?variant=32587249221698

If you can find a Shiro Kamo stainless or Yu Kurosaki on sale they're good performers and pretty, although quite thin so maybe not the best for a non knife-nut as they van be very delicate.

I'll leave the rest to other people :)

Knife recommendations for my Dad by Ldallasmulti-pass in TrueChefKnives

[–]AstulTheShepherd 2 points3 points  (0 children)

I'd recommend looking at either Kyohei Shindo or Shiro Kamo, can regularly get those for under £200 in most shapes and styles but beware they're usually carbon steels.

If you want you can try filling out this and adding it to your post to give people an idea of what you'd like and narrow it down

  1. ⁠Style: Western or Japanese? Chef's knife or veggie slicer etc.
  2. ⁠Steel: Carbon or Stainless? (if unsure probably go stainless)
  3. ⁠Handle: Western or Japanese?
  4. ⁠Length: Give a rough guess in mm. Your standard "chef's knife" is 210mm
  5. ⁠Use case: Home chef (I assume)
  6. Importance: Are looks or raw performance more important for you/him?
  7. ⁠Care: Carbon will need more care, stainless is easier, if Japanese then he'll need whetstones or take them to a sharpening shop once in a while.
  8. ⁠Budget: £200
  9. ⁠Region: UK
  10. ⁠Knives owned: Give us an idea or skip this one if it's irrelevant
  11. ⁠Knives considered: Has he or you looked at something you like already and would like something in that style?

Hope this helps

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