Hida Tool's knives
I got a gift certificate to Hida Tool and bought a chef's knife recently. A very nice knife--very light compared to my other knives. What's the difference between a japanese knife and some of the german ones, like Wusthof--or is it just a brand difference? Also should I have it sharpened there? Not that I mind as I really like to have coffee at Cafe Fanny when I come to town.
The butcher shop is a great idea, PROVIDED they use stones instead of a grinding wheel or some kind of electric sharpener. I have several Globals, and a couple Shuns, but they are still mass produced knives with a big markup. If you check out a shop that sells Japanese knives like I suggested, you'll get more knife for your dollar.
BTW, thanks for the compliment, but I'm just a beginner, and repeating what I've learned at the knife forum, http://www.knifeforums.com/forums/sho... Great place to visit, tons of info, and many members willing to help.
Out local butcher shop sharpens knives once a week. Take them in on Tuesday, get them back on Thursday and they do a great job so you might check your local butcher shop.
I've switched to all Japanese knives and couldn't be happier. I don't know about them being more "brittle" but then again I normally use a Chinese cleaver if I'm hacking bones. Have Shun and Global and both perform outstanding.
Thanx for the info--wow you seem to have a lot of knowledge on the subject. You know I didn't know about mail order sharpening but that suits me since a live in a very remote area. I notice that a lot of chowhounds recommend Shun or Global if you are going to buy something new.
Japanese knives are usually harder steel than German style knives. This comes with advantages and disadvantages. On the bright side, the knife will sharpen sharper, and hold the edge longer. On the down side, it's more brittle than a German style, and won't tolerate abuse like hacking at bones and frozen food. Because the steel is harder, sharpening is a little more difficult. There are several sites on the web with pictorial instructions and videos of Japanese knife sharpening, but it's usually done with water stones. If you have some time to practice, it's really not that difficult to pick up. With regard to edge maintenance, there's a debate going on about whether a steel will help a Japanese style knife. First the knife is often harder than the steel. Second, the edge on a German style knife tends to roll as it dulls. A steel does a great job of straightening out a rolled edge. Because the steel is harder, a Japanese style blade does not roll, and using a steel doesn't accomplish anything. Most suggest using a leather hone to refresh/maintain a Japanese style knife.
Lastly, most German style knives are stainless steel. Some Japanese knives are not, and need yet another level of care in that you have to make sure to clean them off and dry them after use. You're generally rewarded with even better yet sharpness and longer edge retention.
If you don't want to wander into the "city", there are mail order sharpening services. I highly recommend Dave at http://drsharpening.com/6.html . He'll return your knife within 24 hours of receipt, and really understands Japanese knives.