The basics of the forgotten ones

[jmbullman]

This sub section will be for the people who love their shuns, globals, wasabis, chromas, artisugas, old hickorys, any knife that is usually shunned on the other forms, take me for instance I have several wasabies and chromas po1's porsch design, several sabatiers and many shuns, Thom and I felt these knives weren't talked about because people are scared to be mocked even those knives are decient or even above par compared to most of the commercial junk that is sold at the big discount stores. So feel free to talk about whatever knives you have without judgement or felt inferior. I use my wasabies daily and wouldn't trade them for the world. So don't be ashamed talk about what u like Japanese or German. I am a big 1905 Fredrick dick fan for the money I don't think their is a better German knife. Peace jmbullman

[Chef Francis]

LOL. Good thread idea. Now I'm not sayin', I'm just sayin', for conversational value and all, that I just have a tiny difficulty with your reasoning premiss:

... Thom and I felt these knives weren't talked about because people are scared to be mocked even those knives are decient or even above par compared to most of the commercial junk that is sold at the big discount stores.

I'm not scared of anything (except maybe really big fat people eating at Chinese buffets). I think my history shows that. My main-line knives are Chicago Cutlery. My chef knife is a gift given to me when I was 12 (1974), and let it be known that I was gonna be a chef. I let my skills show my value, whatever knife I'm using. I don't think anyone here will argue that it doesn't matter what knife you use, it better be sharp. I'm also a big fan of Victorinox Forschner knives. I guess why it is that I don't speak much of them is that they're boring.

LOL. I have no "fear of judgement or inferiority", I'm actually pretty cocky about my skills. I'm just poor and cheap.


http://www.youtube.com/watch?v=w2mTX09cTHg

[rhinoknives1]

This sub section will be for the people who love their shuns, globals, wasabis, chromas, artisugas, old hickorys, any knife that is usually shunned on the other forms, take me for instance I have several wasabies and chromas po1's porsch design, several sabatiers and many shuns, Thom and I felt these knives weren't talked about because people are scared to be mocked even those knives are decient or even above par compared to most of the commercial junk that is sold at the big discount stores. So feel free to talk about whatever knives you have without judgement or felt inferior. I use my wasabies daily and wouldn't trade them for the world. So don't be ashamed talk about what u like Japanese or German. I am a big 1905 Fredrick dick fan for the money I don't think their is a better German knife. Peace jmbullman


This sub section will be for the people who love their shuns, globals, wasabis, chromas, artisugas, old hickorys, any knife that is usually shunned on the other forms, take me for instance I have several wasabies and chromas po1's porsch design, several sabatiers and many shuns, Thom and I felt these knives weren't talked about because people are scared to be mocked even those knives are decient or even above par compared to most of the commercial junk that is sold at the big discount stores. So feel free to talk about whatever knives you have without judgement or felt inferior. I use my wasabies daily and wouldn't trade them for the world. So don't be ashamed talk about what u like Japanese or German. I am a big 1905 Fredrick dick fan for the money I don't think their is a better German knife. Peace jmbullman

Jimbull,
I am not scared ether.
That is also except for large comedians that hit the Chinese Buffet!

When I was a younger Lad, I could put a real dent in those Buffet's! My friends said that I one had a hollow leg for food & the other for beer! lol.
No more. Can't stuff myself beyond two plate loads anymore. The only thing that still grows now is my belly. lol

Well I have always like Global Knives. And so do many of my Customers. Pro Chef's.
Stu Chef's and Line Cook's along with a bunch of home cooks. For Sharpening and purchase. Especially in a commercial Kitchen. Seeing some of the beat up old knives that many line cooks use with handle scales loose and half rotten food & Bacterial stuffed into the scales. :eek:

Global are a great fix for that problem.
The G-16 is a nice Chef knife. Great angles, Full Flat grind, Better than average edge holding for a reasonable price.

What's to be ashamed of? The Handles are one of those that ether you Love it, Or Hate it!
Not much in the middle.
I personally would take Global over Many of the Japanese knives that are raved about here.
Also a big first choice over Forshner, Henckels & Wusthof just to name a few!

Great new area here.

Cheers.
Laurence

www.westsidesharpening.com/
Laurence

[jmbullman]

LOL. Good thread idea. Now I'm not sayin', I'm just sayin', for conversational value and all, that I just have a tiny difficulty with your reasoning premiss:


I'm not scared of anything (except maybe really big fat people eating at Chinese buffets). I think my history shows that. My main-line knives are Chicago Cutlery. My chef knife is a gift given to me when I was 12 (1974), and let it be known that I was gonna be a chef. I let my skills show my value, whatever knife I'm using. I don't think anyone here will argue that it doesn't matter what knife you use, it better be sharp. I'm also a big fan of Victorinox Forschner knives. I guess why it is that I don't speak much of them is that they're boring.

LOL. I have no "fear of judgement or inferiority", I'm actually pretty cocky about my skills. I'm just poor and cheap.


http://www.youtube.com/watch?v=w2mTX09cTHg

I get pm's all the time from people who want to talk about their shuns but fear they are going to be put down for their choices in knives. I even had one guy drop out about a year ago because he had a complex about it. All we are saying is talk about what u got and what you like if it's a shun talk about ur shun, if it a wasabi talk about it, if it's a furi, I guess talk about it to no one will chastise anyone about it that is all we are saying and if anyone says most of use haven't been bias in the past thay might want to go look at some past history. James

[Rob Babcock]

Great thread! I still think the Kershaw Wasabi knives are great for the price! And it wasn't so long ago that Aritsuga was the "belle of the ball"! Ah, how fickle we knife folks are...

[FryBoy]

I still use my Wusthof Classics on occassion, which I've had for about 40 years (long before they were called "Classic"). My wife won't touch my "good" knives for fear of damaging them and sending me into a rage (or to a Chinese buffet for an orgy of comfort food). They do the job.

[rhinoknives1]

Great thread! I still think the Kershaw Wasabi knives are great for the price! And it wasn't so long ago that Aritsuga was the "belle of the ball"! Ah, how fickle we knife folks are...


Knife Snobs is a much more accurate term for us.
Run a knife sharpening biz for a while even in a affluent area and you will stare in disbelief at some of the ground away crappy 2 fer $10.00 knives that look like Godzillia used them for toothpick that will come in the door. Yes! people cook with those on a daily basis.

Also there are many good values in knives these days. Those Wasabi are one. Then there the $6.00 "Chinese" Chinese Cleaver that most likely prepares more food and there is more of than any other knife on the planet.


Laurence

www.rhinoknives.com/

[jmbullman]

Ok talked about pissed my wife who knows better did t realize I was watching her was cutting ham on a ceramic plate with my tojiro utility which I just sharpened, u should have seen the look on her face when she realized she had been caught like a kid getting caught reading playboys for the first time. So after an ass chewing and alot of I know better I am sorry I reached in the back of the cabinet and pulled out her RR gusto grips she ordered 2 years ago still in the wrapper along with an ozitec to sharpen them with and their was a discussion on her knives and my knives. Chances are my romantic live is in the pooper for a while but at least my knives will stay sharp. Come to think of it my neighbor just became single, hummmmmmm!

[thombrogan]

I have more fun resharpening knives whose edges "should've" lasted longer than I do lecturing loved ones. Plus, I usually feel better after resharpening and never do when lecturing.

[Keith]

Ok talked about pissed my wife who knows better did t realize I was watching her was cutting ham on a ceramic plate with my tojiro utility which I just sharpened, u should have seen the look on her face when she realized she had been caught like a kid getting caught reading playboys for the first time. So after an ass chewing and alot of I know better I am sorry I reached in the back of the cabinet and pulled out her RR gusto grips she ordered 2 years ago still in the wrapper along with an ozitec to sharpen them with and their was a discussion on her knives and my knives. Chances are my romantic live is in the pooper for a while but at least my knives will stay sharp. Come to think of it my neighbor just became single, hummmmmmm!

I have two 18" Magblocs at home,Knives the rest can use on one & MY knives no touch on the other.I do most the cooking anyway

[phasedweasel]

T... artisugas ... Peace jmbullman

Wait, when did Aritsugu become one of these?