Ceramic Knife - Page 2 - SailNet Community
 13Likes
Reply
 
LinkBack Thread Tools
post #11 of 30 Old 01-12-2013
Senior Member
 
Join Date: Feb 2007
Location: New Jersey
Posts: 2,181
Thanks: 6
Thanked 63 Times in 62 Posts
Rep Power: 9
 
Re: Ceramic Knife

Quote:
Originally Posted by chef2sail View Post
You cant hone a serated knife and line molecules on the edge for a superior cut, When you cut yourself with a serated knife it never heals right either. You cant sharpen a serated knife effectively either. Serrated knives are for cutting bread.
Dave, My days of making competition cuts have passed. I've used my Forschners now Victorianox reliably since 1980 something...I can assure you that they cut anything that needs cutting. Next time you pass through, I'll do the slicing and dicing for dinner...I promise not to bleed..

Tempest
Sabre 34
Morgan, NJ
Tempest is offline  
Quote Quick Reply Share with Facebook
Sponsored Links
Advertisement
 
post #12 of 30 Old 01-12-2013
Best Looking MALE Mod
 
Cruisingdad's Avatar
 
Join Date: Jul 2006
Location: Washington State
Posts: 9,917
Thanks: 3
Thanked 123 Times in 57 Posts
Rep Power: 10
     
Re: Ceramic Knife

I highly agree with dave. I dont think there is one perfect knife for all things, but here is what i carry on the boat:

Slicing large beef (roasts or prime ribs, etc): henckels twin 4 star 2. The knofe finely balanced (as are the shuns) and keeps a great edge.

Vegetable, utility, chef, pairing, and serated: Shuns. Anyone who has never used these knives will fail to appreciate some of the finest knives in the world. These knives are literally razor blade sharp out of the box. No kidding. They are perfectly balanced and very light whoch comes in great when you have a lot to do. If i had to pick one knife, Shun all the way. I tries all of them many tomes over. Ask dave and chef, they know. Corse, At close to a grand for a small set, they better be darn good.

For cuttig through chicken with bones, i often use my Wusthof. I have a full set but only use a couple regularly so the rest went into storage.

For chopping things like chopped brisket, i prefer a heavy knife. I actually came to like my Gunter Wilhelm for thia use. I do not care for any of their other knives. Too heavy and not balances good enough.

Sailnet Moderator



1987 Tayana Vancouver 42, Credendo Vides, (Mom and Pops boat, F/T Mobile Live Aboards in Puget Sound)

My Website:
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.


Follow My Blog at:
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.


Follow me on Facebook:

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

Last edited by Cruisingdad; 01-12-2013 at 05:02 PM.
Cruisingdad is offline  
Quote Quick Reply Share with Facebook
post #13 of 30 Old 01-12-2013
Old enough to know better
 
Join Date: Dec 2006
Location: Beacon, NY
Posts: 3,000
Thanks: 19
Thanked 126 Times in 122 Posts
Rep Power: 9
 
Re: Ceramic Knife

Quote:
Originally Posted by Cruisingdad View Post
I highly agree with dave. I dont think there is one perfect knife for all things, but here is what i carry on the boat:

Slicing large beef (roasts or prime ribs, etc): henckels twin 4 star 2. The knofe finely balanced (as are the shuns) and keeps a great edge.

Vegetable, utility, chef, pairing, and serated: Shuns. Anyone who has never used these knives will fail to appreciate some of the finest knives in the world. These knives are literally razor blade sharp out of the box. No kidding. They are perfectly balanced and very light whoch comes in great when you have a lot to do. If i had to pick one knife, Shun all the way. I tries all of them many tomes over. Ask dave and chef, they know. Corse, At close to a grand for a small set, they better be darn good.

For cuttig through chicken with bones, i often use my Wusthof. I have a full set but only use a couple regularly so the rest went into storage.

For chopping things like chopped brisket, i prefer a heavy knife. I actually came to like my Gunter Wilhelm for thia use. I do not care for any of their other knives. Too heavy and not balances good enough.
Prime rib on the boat, I know where I want to eat!!!

I am actually looking to get a Shun paring knife or possibly a Global. I have lots of Henkels, and have never really felt they get all that sharp and don't hold an edge all that long. I do like Wusthoff, and have a Gunter Wihelm that I got at a Beer tasting event that I love the weight of and it gets very sharp and holds it's edge for a long time. What a concept, all you can drink beer festival and there is a guy with a bunch of knives out and vegies for you to chop up. wonder someone did not loose a hand! I must admit it was more of an impulse buy, but I really like it. I also have a bunch of old Sabatier that I like. I am in the process of narrowing down the knives and have it down to about 5, but really want to get a good paring knife.
miatapaul is offline  
Quote Quick Reply Share with Facebook
post #14 of 30 Old 01-12-2013
Senior Member
 
Join Date: Feb 2012
Location: New Orleans Louisiana
Posts: 2,332
Thanks: 7
Thanked 80 Times in 76 Posts
Rep Power: 4
 
Re: Ceramic Knife

Quote:
Originally Posted by chef2sail View Post
I beg to differ, but what do you consider better then? Is this a personal opinion or a professional one?

Dave
I think the high end consumer stuff like shun are fine, and I own a few. But for a little more (like 10%) I would go to a Carter hand made. The carter sutuko I have was right at $200 but is easily the best knife I have ever owned. Compared to the same size shun that is nice, but at $175 isn't anything exceptional. Still head and shoulders above really cheap stuff though.

If you want to go on the less expensive side then I like Global a lot more than the stamped wustoff for about the same price.

Greg Rubin
Attorney
Stumble is offline  
Quote Quick Reply Share with Facebook
post #15 of 30 Old 01-12-2013
Senior Member
 
chef2sail's Avatar
 
Join Date: Nov 2007
Location: Maryland
Posts: 7,082
Thanks: 30
Thanked 58 Times in 54 Posts
Rep Power: 8
 
Send a message via AIM to chef2sail
Re: Ceramic Knife

Quote:
Originally Posted by Tempest View Post
Dave, My days of making competition cuts have passed. I've used my Forschners now Victorianox reliably since 1980 something...I can assure you that they cut anything that needs cutting. Next time you pass through, I'll do the slicing and dicing for dinner...I promise not to bleed..
Hey Ill be glad just to share a glass of wine with you. Cannt beleive we were morred together last year at Atantic Highlands.

We are headed back up after the 15th of August to the LI Sound , lets make it a sure get together this year,

dave


To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
___________________________
S/V Haleakala (Hawaiian for" House of the Sun")
C&C 35 MKIII Hull # 76
Parkville, Maryland
(photos by Joe McCary)
Charter member of the Chesapeake Lion posse

Our blog-
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.


“Sailing is just the bottom line, like adding up the score in bridge. My real interest is in the tremendous game of life.”- Dennis Conner
chef2sail is offline  
Quote Quick Reply Share with Facebook
post #16 of 30 Old 01-12-2013
Senior Member
 
chef2sail's Avatar
 
Join Date: Nov 2007
Location: Maryland
Posts: 7,082
Thanks: 30
Thanked 58 Times in 54 Posts
Rep Power: 8
 
Send a message via AIM to chef2sail
Re: Ceramic Knife

My Henkels four star was my knife for years. I also had a Wustoff I used. I always like their balance and their weight made them great all round knives. I was really happy when I was starting out as a sous chef 38 years ago to get knives of that quality as I was tres poor.

When I retired my toque and started wearing a suit is when I got turned on to the Shuns. They really are razor sharp and hold their edge. I was given many of them as gifts. They are marvelous.

We dont own a food processor...my wife calls me the food processor.

Really is the hand behind the knife that counts and the technique of honing all the time.

Dave
deltaten likes this.


To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
___________________________
S/V Haleakala (Hawaiian for" House of the Sun")
C&C 35 MKIII Hull # 76
Parkville, Maryland
(photos by Joe McCary)
Charter member of the Chesapeake Lion posse

Our blog-
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.


“Sailing is just the bottom line, like adding up the score in bridge. My real interest is in the tremendous game of life.”- Dennis Conner
chef2sail is offline  
Quote Quick Reply Share with Facebook
post #17 of 30 Old 01-13-2013
Senior Member
 
Zanshin's Avatar
 
Join Date: Aug 2006
Location: Germany
Posts: 2,297
Thanks: 0
Thanked 29 Times in 27 Posts
Rep Power: 9
 
Re: Ceramic Knife

I like good quality sharp knives, dull blades are dangerous - here's one of my happy hour activities aboard:



To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Zanshin is offline  
Quote Quick Reply Share with Facebook
post #18 of 30 Old 01-13-2013
Senior Member
 
chef2sail's Avatar
 
Join Date: Nov 2007
Location: Maryland
Posts: 7,082
Thanks: 30
Thanked 58 Times in 54 Posts
Rep Power: 8
 
Send a message via AIM to chef2sail
Re: Ceramic Knife

How do you like the Global knives, Excellent quality, buit I always wondered about the handle in terms of repetitive use and comfort.

I have this Norton 3 stone system. Oil tight and an easy store for onboard use.
Norton 3 Stone IM200S Soft Arkansas System


To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
___________________________
S/V Haleakala (Hawaiian for" House of the Sun")
C&C 35 MKIII Hull # 76
Parkville, Maryland
(photos by Joe McCary)
Charter member of the Chesapeake Lion posse

Our blog-
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.


“Sailing is just the bottom line, like adding up the score in bridge. My real interest is in the tremendous game of life.”- Dennis Conner
chef2sail is offline  
Quote Quick Reply Share with Facebook
post #19 of 30 Old 01-13-2013
Senior Member
 
Zanshin's Avatar
 
Join Date: Aug 2006
Location: Germany
Posts: 2,297
Thanks: 0
Thanked 29 Times in 27 Posts
Rep Power: 9
 
Re: Ceramic Knife

I like the Global knives, the balance is very nice but I'm surprised how soft the steel is; it sharpens and hones very well and the edge remains keen, but I'd expected a much harder steel. I don't cook for a lot of people, so the knives see frequent but not heavy use and I always use a steel before use. I'm happy with them, but think that I paid partially for marketing and next time around I might go back to good Solingen steel.

I've never used natural stone for sharpening and the only oil system I used was the Lansky sharpening system (with ceramic stones). Are you happy with your stones? How high to they go? I use a straight edge and finishing those off requires a good 12K or higher plus a leather strop with diamond paste.


To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Zanshin is offline  
Quote Quick Reply Share with Facebook
post #20 of 30 Old 01-13-2013
Senior Member
 
Lake Superior Sailor's Avatar
 
Join Date: Aug 2011
Location: Eagle River Wi.
Posts: 955
Thanks: 0
Thanked 8 Times in 8 Posts
Rep Power: 4
 
Re: Ceramic Knife

Wow! you guys,what's wrong with Chicago with rosewood handles? I can still afford to buy a steak to use it on! I'm starting to wonder what your doing on a boat!...Dale

Reluctant Lady
Cal 28, 1967
Lake Superior
Where God got it done!
Lake Superior Sailor is offline  
Quote Quick Reply Share with Facebook
Reply

Quick Reply
Message:
Options

Register Now



In order to be able to post messages on the SailNet Community forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
Please note: After entering 3 characters a list of Usernames already in use will appear and the list will disappear once a valid Username is entered.


User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.

Password:


Confirm Password:
Email Address
Please enter a valid email address for yourself.

Email Address:
OR

Log-in









Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Similar Threads
Thread Thread Starter Forum Replies Last Post
What sailing knife do you use? MedSailor General Discussion (sailing related) 118 05-18-2013 07:51 AM
Galley counter-ceramic tiles QuickMick SailNet FAQ 10 10-07-2012 06:15 AM
Sailing / Rigging Knife kiyoshi147 Gear & Maintenance 18 10-19-2008 03:18 AM
Knife question Songlines82 Gear & Maintenance 10 08-18-2006 11:11 PM
Epoxy and ceramic drynoc Gear & Maintenance 0 12-27-2005 11:43 AM

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are On
Pingbacks are On
Refbacks are On

 
For the best viewing experience please update your browser to Google Chrome