Comments on: Blade Show: Kramer Shun Collaboration http://www.chadwrites.com/blade-show-kramer-shun-collaboration/ Knives, cooking and kitchen science with Chad Ward Tue, 07 Feb 2012 03:15:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Chad http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-724 Chad Wed, 24 Feb 2010 15:47:26 +0000 http://www.chadwrites.com/?p=56#comment-724 Hi, Jonathan, thanks for the kind words. The nakiri is one of the few double-beveled traditional Japanese knives and does indeed make for a great vegetable knife. If you already have a 10" chef's knife and know how to use it, however, the nakiri is probably redundant. However, nakiris can be very thin, making them better at precision slicing than a typical western chef's knife. I have one from Murray Carter that just drops through carrots as though they weren't there. Your cutting boards may be splitting A) because they haven't been oiled and have dried out, or B) they've not been properly dried after use or have been sitting in water. You need to oil your board with mineral oil every once in a while, especially in winter when the air is unusually dry. Oil all sides, not just the top. When you wash your board, stand it on edge in the sink to air dry after wiping it down. If your board doesn't have feet on the bottom air can't circulate underneath to aid in drying. The excess moisture can cause the wood to swell and loosen glue joints. Boadsmith boards are expensive but are the best available today. My 18" x 22" is going strong after quite a bit of regular abuse. I got one for my mother a couple of years ago. I'll have to check in with her to see how it's holding up in a household where cutting board maintenance is not a top priority :-P. Questions here are fine, and you might also want to try the "In the Kitchen" forum at www.knifeforums.com. I'm there quite a bit as are pro chefs, knife makers, and knife nuts with more collective knowledge about kitchen knives and gear than you'll find anywhere else. Take care, Chad Hi, Jonathan, thanks for the kind words. The nakiri is one of the few double-beveled traditional Japanese knives and does indeed make for a great vegetable knife. If you already have a 10″ chef’s knife and know how to use it, however, the nakiri is probably redundant. However, nakiris can be very thin, making them better at precision slicing than a typical western chef’s knife. I have one from Murray Carter that just drops through carrots as though they weren’t there.

Your cutting boards may be splitting A) because they haven’t been oiled and have dried out, or B) they’ve not been properly dried after use or have been sitting in water. You need to oil your board with mineral oil every once in a while, especially in winter when the air is unusually dry. Oil all sides, not just the top. When you wash your board, stand it on edge in the sink to air dry after wiping it down. If your board doesn’t have feet on the bottom air can’t circulate underneath to aid in drying. The excess moisture can cause the wood to swell and loosen glue joints. Boadsmith boards are expensive but are the best available today. My 18″ x 22″ is going strong after quite a bit of regular abuse. I got one for my mother a couple of years ago. I’ll have to check in with her to see how it’s holding up in a household where cutting board maintenance is not a top priority :-P .

Questions here are fine, and you might also want to try the “In the Kitchen” forum at http://www.knifeforums.com. I’m there quite a bit as are pro chefs, knife makers, and knife nuts with more collective knowledge about kitchen knives and gear than you’ll find anywhere else.

Take care,
Chad

]]> By: Jonathan http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-716 Jonathan Wed, 10 Feb 2010 23:35:53 +0000 http://www.chadwrites.com/?p=56#comment-716 #1 Where does the Nakiri "veggie cleaver" fit into the culinary world? Is it just an attempt for knife makers to make one believe that when they buy a knife set at the knife store, the nakiri will be better at chopping veggies than a 10' chef knife? #2 are cutting boards usually tend to split after a few years or am I just not buying a well enough made one? I am wanting to purchase a boardsmith,but wonder if it willsplit apart in some spots after a long period of time. #3 love your site. I wish you had some sort of forum where we could ask you specific questions. I did not know if I should ask this here or in another place? #1 Where does the Nakiri “veggie cleaver” fit into the culinary world? Is it just an attempt for knife makers to make one believe that when they buy a knife set at the knife store, the nakiri will be better at chopping veggies than a 10′ chef knife?

#2 are cutting boards usually tend to split after a few years or am I just not buying a well enough made one? I am wanting to purchase a boardsmith,but wonder if it willsplit apart in some spots after a long period of time.

#3 love your site. I wish you had some sort of forum where we could ask you specific questions. I did not know if I should ask this here or in another place?

]]> By: kramer knives | The Most Popular People Interests http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-575 kramer knives | The Most Popular People Interests Sun, 22 Nov 2009 18:51:06 +0000 http://www.chadwrites.com/?p=56#comment-575 [...] mile island toshiba 500gb usb 2.0 port external hard drive mac bar nyc www.unemployment.ok.gov Shun Collaboration with Bob Kramer at the Blade Show, An Edge in. I read about the Kramer knives and contacted him. There is a two-year waiting list. On one of my [...] [...] mile island toshiba 500gb usb 2.0 port external hard drive mac bar nyc http://www.unemployment.ok.gov Shun Collaboration with Bob Kramer at the Blade Show, An Edge in. I read about the Kramer knives and contacted him. There is a two-year waiting list. On one of my [...]

]]> By: Greg Williams http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-364 Greg Williams Sun, 30 Aug 2009 18:32:36 +0000 http://www.chadwrites.com/?p=56#comment-364 I've had my Shun Kramer 8" Chef's for a few months now and love it (as my wife does as well). They now also offer a 10" chef's. I'm wondering about the best sharpening stones, as I'm not going to use the Chef's Choice sharpener on this. Garrett Wade has a Norton waterstone kit with 1000, 4000 & 8000 grit stones plus a flattening stone. Henckels also has a double sided Japanese two-stone set in 250/1000 (sharpening) & 3000/8000 (finishing) grits designed to be used dry. Any thoughts? I’ve had my Shun Kramer 8″ Chef’s for a few months now and love it (as my wife does as well). They now also offer a 10″ chef’s.

I’m wondering about the best sharpening stones, as I’m not going to use the Chef’s Choice sharpener on this. Garrett Wade has a Norton waterstone kit with 1000, 4000 & 8000 grit stones plus a flattening stone. Henckels also has a double sided Japanese two-stone set in 250/1000 (sharpening) & 3000/8000 (finishing) grits designed to be used dry. Any thoughts?

]]> By: MIKE KAPLAN http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-339 MIKE KAPLAN Fri, 13 Feb 2009 01:09:13 +0000 http://www.chadwrites.com/?p=56#comment-339 HELLO CHAD, THANK YOU FOR THE REPLY. I HAVE BEEN USING THE 6 INCH CHIEF FOR A FEW YEARS AND NEVER NEEDED A 8 INCH CHIEF. I WILL BUY A 8 INCH AND TRY IT AND SEE FOR MYSELF WHICH ONE I LIKE BETTER. I PUT MY NAME IN FOR A PRE ORDER FOR A BOB KRAMER DAMASCUS CHIEF KNIFE, I DO NOT CARE HOW LONG IT TAKES. THANK YOU VERY MUCH FOR YOUR ANSWER. MIKE HELLO CHAD,
THANK YOU FOR THE REPLY. I HAVE BEEN USING THE 6 INCH CHIEF FOR A FEW YEARS AND NEVER NEEDED A 8 INCH CHIEF. I WILL BUY A 8 INCH AND TRY IT AND SEE FOR MYSELF WHICH ONE I LIKE BETTER. I PUT MY NAME IN FOR A PRE ORDER FOR A BOB KRAMER DAMASCUS CHIEF KNIFE, I DO NOT CARE HOW LONG IT TAKES. THANK YOU VERY MUCH FOR YOUR ANSWER.
MIKE

]]> By: Chad http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-337 Chad Thu, 05 Feb 2009 13:26:45 +0000 http://www.chadwrites.com/?p=56#comment-337 Hi, Mike. Yep, there is an advantage. I generally recommend 8" as the bare minimum. If your knife won't reach all the way across the pot roast or turkey breast, you are going to have to do a lot of sawing -- not good. Personally, I find 240mm (9.5") to be just about perfect for the home kitchen. There's enough length that you can deal with all but the biggest butternut squash, yet it isn't so huge as to be unwieldy. If you are looking at the Shuns, definitely go with the 8". I'd even try the 10" on for size. You might surprise yourself. Take care, Chad Hi, Mike. Yep, there is an advantage. I generally recommend 8″ as the bare minimum. If your knife won’t reach all the way across the pot roast or turkey breast, you are going to have to do a lot of sawing — not good. Personally, I find 240mm (9.5″) to be just about perfect for the home kitchen. There’s enough length that you can deal with all but the biggest butternut squash, yet it isn’t so huge as to be unwieldy. If you are looking at the Shuns, definitely go with the 8″. I’d even try the 10″ on for size. You might surprise yourself.

Take care,
Chad

]]> By: MIKE KAPLAN http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-336 MIKE KAPLAN Thu, 05 Feb 2009 01:09:40 +0000 http://www.chadwrites.com/?p=56#comment-336 CHIEF KNIKE. 6 INCH VS 8 INCH? IS THERE ANY ADVANTAGE TO HAVE A 8 INCH CHIEF OVER A 6 INCH? THANK YOU MIKE CHIEF KNIKE. 6 INCH VS 8 INCH? IS THERE ANY ADVANTAGE TO HAVE A 8 INCH CHIEF OVER A 6 INCH?
THANK YOU
MIKE

]]> By: (Master bladesmith) Bob Kramer profile in the New Yorker - ChefTalk Cooking Forums http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-325 (Master bladesmith) Bob Kramer profile in the New Yorker - ChefTalk Cooking Forums Tue, 25 Nov 2008 04:18:48 +0000 http://www.chadwrites.com/?p=56#comment-325 [...] and the operative part of a foil (and an epee too) is the button. Look for good buttons. Shun Collaboration with Bob Kramer at the Blade Show | An Edge in the Kitchen Here's a link to the specific article in Chad's blog I remembered. While you're there you can look [...] [...] and the operative part of a foil (and an epee too) is the button. Look for good buttons. Shun Collaboration with Bob Kramer at the Blade Show | An Edge in the Kitchen Here’s a link to the specific article in Chad’s blog I remembered. While you’re there you can look [...]

]]> By: Chad http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-324 Chad Mon, 24 Nov 2008 18:11:30 +0000 http://www.chadwrites.com/?p=56#comment-324 Brad, I do like Nenox knives but they are bizarrely expensive. I buy them used from folks who suddenly realize what they've paid for them and are afraid to take them out of the rack :-P. The Shun Elites are fine knives. The steel on the Kramer is the same, I believe, so the performance should be the same. It all depends on the ergonomics at that point. Which one feels best in your hand? If you are sending your knives out to be sharpened, send them to Dave Martell at D&R Sharpening (www.drsharpening.com). He's one of the best in the business. As for the Henckel Twins -- I haven't tried them yet. But, as always, don't buy knives you don't need. Have your current knives sharpened first and see if that doesn't make a vast improvement. If you still hanker for a new chunk of steel, give the MAC Professional line a look. They're harder to find than Shuns (you may have to shop online) but offer similar performance for a lower price (usually). If you really want high tech steel and super Rockwell hardnesses, do some surfing at www.JapaneseChefsKnife.com and www.EpicureanEdge.com. You'll be amazed at the stuff out there that doesn't make it to your local Bed, Bath & Beyond. Yoshikane and Artisan get high marks from those into supersteels. Chad Brad, I do like Nenox knives but they are bizarrely expensive. I buy them used from folks who suddenly realize what they’ve paid for them and are afraid to take them out of the rack :-P . The Shun Elites are fine knives. The steel on the Kramer is the same, I believe, so the performance should be the same. It all depends on the ergonomics at that point. Which one feels best in your hand?

If you are sending your knives out to be sharpened, send them to Dave Martell at D&R Sharpening (www.drsharpening.com). He’s one of the best in the business.

As for the Henckel Twins — I haven’t tried them yet. But, as always, don’t buy knives you don’t need. Have your current knives sharpened first and see if that doesn’t make a vast improvement. If you still hanker for a new chunk of steel, give the MAC Professional line a look. They’re harder to find than Shuns (you may have to shop online) but offer similar performance for a lower price (usually). If you really want high tech steel and super Rockwell hardnesses, do some surfing at http://www.JapaneseChefsKnife.com and http://www.EpicureanEdge.com. You’ll be amazed at the stuff out there that doesn’t make it to your local Bed, Bath & Beyond. Yoshikane and Artisan get high marks from those into supersteels.

Chad

]]> By: Chad http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-323 Chad Mon, 24 Nov 2008 18:03:53 +0000 http://www.chadwrites.com/?p=56#comment-323 One steeling tutorial coming up. I'm working on the proposal for the next book, but I should be wrapping it up soon, so I'll have some more time to devote to the website. Take care, Chad One steeling tutorial coming up. I’m working on the proposal for the next book, but I should be wrapping it up soon, so I’ll have some more time to devote to the website.

Take care,
Chad

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