NWR: Murray Carter

I whistle and look the other way when I pass knife stores. It would be easy to go too far down that road if one weren't careful.
 
originally posted by SFJoe:
I whistle and look the other way when I pass knife stores. It would be easy to go too far down that road if one weren't careful.
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Arnold is used to a Santoku so we went to Korin and bought a Masanobu VG-10. After using it for a while my Globals seem a bit ... well ... cheap. Originally I said it would be his knife since I was used to a standard chef's knife. But that's what I reach for now.

I would never have spent that much on a knife for myself.
 
I've handled them covetously every time I say hello to the guys at DC Sharp, though for that kind of money I think I'd rather get a Haslinger. Unfortunately neither is in the budget for the near future.
 
originally posted by Saul Mutchnick:
I've handled them covetously every time I say hello to the guys at DC Sharp, though for that kind of money I think I'd rather get a Haslinger. Unfortunately neither is in the budget for the near future.
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I haven't checked those out other than online. Do you know what type of steel they are?

I really liked the rugged meets refined look of the Carters. Whereas the Haslinger come across as a little too huntsman. But that is just aesthetics. The Haslingers are nice I take it? I haven't pulled the trigger yet, just seeing what people's impression might be. You seem to think Haslinger over Carter. Good to know, thanks!
 
originally posted by Jay Miller:
originally posted by SFJoe:
I whistle and look the other way when I pass knife stores. It would be easy to go too far down that road if one weren't careful.
Click to expand...

Arnold is used to a Santoku so we went to Korin and bought a Masanobu VG-10. After using it for a while my Globals seem a bit ... well ... cheap. Originally I said it would be his knife since I was used to a standard chef's knife. But that's what I reach for now.

I would never have spent that much on a knife for myself.
Click to expand...

Interesting to know. Global is in the back of my mind as I could get a few for the price of some of the Carters I am looking at.
 
Mostly for how they feel in hand, for what that's worth. The Haslinger chef's knives are a more European in profile but still fairly lightweight (and yes, I see the Huntsman comment--though the woods he's using are really beautiful in person).
 
I find that one has to push too hard on a narrow surface with the Globals, but I'm sure you get used to it quickly.
 
originally posted by wrrntl:
originally posted by Brézème:
Yes. Not up to the hype IMHO.
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Just curious, in what way: Steel type, blade sharpness & retention, durability or all of the above?
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Retention mostly. I find them very tricky to sharpen.
Mine are Aogami Super Blue steel and incredibly more difficult to sharpen than Takeda's.
 
originally posted by Brézème:
originally posted by wrrntl:
originally posted by Brézème:
Yes. Not up to the hype IMHO.
Click to expand...

Just curious, in what way: Steel type, blade sharpness & retention, durability or all of the above?
Click to expand...

Retention mostly. I find them very tricky to sharpen.
Mine are Aogami Super Blue steel and incredibly more difficult to sharpen than Takeda's.
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What is your set up? Water stones?

My understanding is that blue and white steels hold a serious edge but wear down quicker. Their benefit is they come "right back." Stainless does not do this plus the angles are more dramatic on most customs.

If I buy mine it will be through a person who sharpens it for its lifetime on water stones (1000 to 6000 grit) and I see them once a month already.
 
My experience has been that continued/constant use of a steel on a quality knife keeps its sharpness within acceptable limits.

. . . . . . Pete
 
originally posted by Peter Creasey:

My experience has been that continued/constant use of a steel on a quality knife keeps its sharpness within acceptable limits .

. . . . . . Pete
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yes but what if you want it "scary sharp"? Have to keep it tuned up and maintain angles using a stone (15-17 degrees). The angles on your standard store bought kitchen knife particularly stainless are wider usually 20 degrees. That is why those Kitchenaide ceramic sharpeners are crap, the angle is wide to accommodate many blade edges, >20 degrees. Hence why buying from someone who can maintain a "serious" edge is what is pushing me towards the purchase. Plus I rarely use it for anything hard (mostly vegetarian) so cutting "softer" items makes sense for a tight angled edge.

I have a bunch of VG-10 manufactured knives that I lube and sharpen nearly monthly. I use one in particular, "very hard." But here I am looking for sharp edge to durability ratio. I have them professionally done about twice a year. I do not nor probably won't for awhile own a top notch water stone.
 
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