It’s usually after a while, when our new knives have started losing their edges and leaving rags and tears on their cuts, that we realize the need for a good sharpening device.
Knife sharpeners come in many forms, from the whetstones used since antiquity to laser-precision electric grinders. The Chef’s Choice Trizor XV is certainly among the more modern of sharpeners. It works very well, but isn’t 100% perfect, as we’ll discuss.
The Miyabi is a Japanese chef’s knife that promises solid performance on the cutting board with its strength, sharpness, and durability. It also features an exquisite appearance with a Damascus-style blade and classic D-shaped handle.
Carbon steel is infamous for being susceptible to rust despite it being known for strength and durability. That’s no problem for the Global G-2, as from the blade to the handle, it is alloyed with molybdenum/vanadium which creates a near-perfect material that’s completely rust-resistant.
The knife is one of the most basic kitchen implements in existence— a chef simply can’t function without one. Since it’s so fundamental, it’s worth spending the extra time and energy to find the best kitchen knives.
By all reports, this knife is sharp right from the box, and it holds its edge well. The tapered blade means that this knife is good for all types of chopping, slicing and dicing jobs in the kitchen. The bellied center gives it strength and the fine tip is good for all the lighter, finer tasks.
The Wusthoff chef’s knife has been designed in consultation with chefs. It is part of the Classic range which is the best-selling series in a wide range of Wusthoff knives.
Kamikoto has its headquarters in Tokyo Japan. This family business has been making fine kitchen knives since 1908. The family tradition goes even further back to the days when they forged traditional Katana blades.
The knives have a solid one-piece stainless steel design for a more comfortable grip and convenient usage. The whole set weighs 3.55 pounds and has dimensions of 16 by 14 by 5 inches, meaning you won’t have much trouble looking for space to store the set or moving it across the countertop.
The knife is handcrafted in Japan using the Kasumi knife-making technique used to make the ancient samurai sword. This technique gives it a smooth, soft exterior that prevents the food from getting stuck on the blade.
This chef’s knife sports a larger than average blade with the sharpness and heft that can quickly cut through heaps of food. The large flat surface is also a perfect platform for lifting and moving the chopped food from cutting board to pan.
This unusual piece of cutlery is meant to be used on tough foods like meats and squash. It is heavy, and can be used as a cleaver, but is sharp enough for more delicate slicing as well. Plus, it’s a great conversation starter.