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Thread: German Knves vs. Japanese Knives

  1. #1
    Administrator Big Poppa's Avatar
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    German Knves vs. Japanese Knives

    Ever since I first started cooking seriously 25 years ago I discovered how important good knives were to the hobby...Back then I couldnt afford to get decent ones so I begged and got xmas gifts and such.

    I went through Henkels, Wustoff and then I discovered Kyocera Ceramic and I went nuts on those...at the time you couldnt re sharpen them you had to return them to the head us office....but one by one the started chipping and breaking...bummer when they were new they were soooooooo sharp it was scary. Next stop...Mac knives.....still great just expensive...then I stumbled upon Shun...Wow this was the knife for me! I bought them as xmas gifts 2010 and bought several for myself.... I'm over it...or "Why I have decideed to sell Messermeister knives"

    Here is a pic of what happened to many of mine and this one is my daughter in law who handed me and asked if I could get these notches out.....



    Before anyone jump at me on this...Im sure that she could have taken better care...not all of them do this...but

    The secret to the super sharpness is a alloy steel that is super hard and then extra hardened....you cannot get a shun or others made with this material sharp as new ...even with an apex....The upside is a super sharp start...the downside is that the harder the steel the more brittle it is at the super thin cutting edge....brittle=chips and chunks.

    Now to the german steel...it is softer....it is nearly as sharp at the outset but it does not
    have the propensity to chip...it will dent and bend if you really abuse it...but here is where the good part is. With a softer steel you can resharpen and bring it to an even sharper than new..just takes regular maintenance.

    The Messermeister knives are in three levels. The top of the line is the finest german steel you can get. The middle line is killer and the low line competes very favorably with Forschner and victorionox...(those two are made in the same factory)

    I still use some of my Shuns...I am super careful....but in my comp bag is Messermeister

  2. #2
    Senior Member squirtthecat's Avatar
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    I have some small Shun knives that look just like that.. Not sure what I could have done to dent them, but they have some serious 'dings' in them now.
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  3. #3
    Administrator Big Poppa's Avatar
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    its the nature of the stell and its hardness

  4. #4
    Senior Member TTNuge's Avatar
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    I love my Wustoff's but when the time comes to buy a dedicated knife for competitions it will definitely be a Messermeister. Just hope that isn't the first step down a slippery slope.

  5. #5
    Senior Member Meat Man's Avatar
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    I love my Forschner work knives, been using them for 35 years, durable and easy to put an edge on. I've never chipped one, and in all those years I think I've snapped two in half. We are hard on knives prying, chopping, and dropping, but they do require regular maintenance. Damascus steel is they way to go, we bought a Santoku two years ago, what a blade. I like Kyocera ceramic knives especially in the smaller utility size. One thing that folks may not realize is that the poly cutting boards are very hard on the edges of your knives, they are convienet and dishwasher safe, but will dull an edge more quickly than wood.
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  6. #6
    Senior Member SisInLaw's Avatar
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    Still love my Global. It works like a champ.

  7. #7
    Senior Member sparky's Avatar
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    i like to use my kitchen scissors. i cant cut myself w/ scissors. most of the time i use knifes i just butcher the meat badly.
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  8. #8
    Administrator Big Poppa's Avatar
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    you cut meat with scissors?

  9. #9
    Senior Member Meat Man's Avatar
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    Hey Sparky I got some wicked sharp scissors too. As long as they don't have the round ends your fine.
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  10. #10
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    I have Shun (Kramer Line) then I got a couple handmade Japanese knifes and they are so sharp it's scary. Hard blue carbon steel core laminated between softer stainless steel, they keep an edge really good. Haven't had any issue with the Shun's either. I really like them.



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