- Joined
- Jul 25, 2005
- Messages
- 13,375
Sur La Table, W-S, BB&B, Knife Gallery (usually in malls)
The "feel" is not a Japanese/German divide, as there are Japanese-manufactured knives that are Western style, aimed at the Western market. (There are also Japanese knives that are actually Japanese style, of course, though I don''t think anyone has mentioned those brands.) The practical difference is in the care of Japanese steel/German steel.
The purpose of a knife is to be sharp. Your knife is only as good as how sharp it is, no matter the manufacturer. A softer blade will dull more quickly, and it''s a good idea for a home cook to use a steel once a day. A harder blade retains its edge for a longer time, but then, is also harder to sharpen (also easier to chip.)
I think this is a good guide: http://www.globalknives.uk.com/sharpening.htm about different sharpening choices a consumer can make. As they say, the best sharpening tool is really the one that you''re going to use.
The "feel" is not a Japanese/German divide, as there are Japanese-manufactured knives that are Western style, aimed at the Western market. (There are also Japanese knives that are actually Japanese style, of course, though I don''t think anyone has mentioned those brands.) The practical difference is in the care of Japanese steel/German steel.
The purpose of a knife is to be sharp. Your knife is only as good as how sharp it is, no matter the manufacturer. A softer blade will dull more quickly, and it''s a good idea for a home cook to use a steel once a day. A harder blade retains its edge for a longer time, but then, is also harder to sharpen (also easier to chip.)
I think this is a good guide: http://www.globalknives.uk.com/sharpening.htm about different sharpening choices a consumer can make. As they say, the best sharpening tool is really the one that you''re going to use.
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