santoku informational review

[Ken S]

This seems informative.  Enjoy.

Ken

https://youtu.be/nGyK1Pce2-k

[cbwx34]

This seems informative.  Enjot.

Ken

https://youtu.be/nGyK1Pce2-k

Good video.  Interesting that they point out (at the 3:51 mark), that the geometry of the knife matters... specifically the spine thickness... and that a knife 2.6mm thick at the spine, didn't perform as well as a knife 2.0mm thick at the spine.  (Don't see that talked about that often in these type of tests).  Other comparisons too (like a 10° sharpened edge didn't necessarily perform better than a 15° sharpened edge based on overall geometry).

Good stuff!

[Ken S]

My thoughts, exactly. I did not start sharpening knives seriously I was into my sixties. (I'm an old chisel sharpener.) There is a lot I do not know about knives. I find these videos informative.

One unexpected side effect of all this is realizing that I need a second knife block.

Ken

[SharpenADullWitt]

On the knife block..
Use some food grade wood and make a square, fill it with bamboo skewers and you have a knife block that you can place a knife in anywhere, and pull it apart for cleaning.  They make/sell commercial versions with plastic skewers for more money if you like.

I was interested to see that review, as I have the commercial version of one of those knives (Millennial instead of the Genesis line).  The difference is the handle and NSF certification.  Price varies by location of course, but I picked up the Nakiri and Santoku for $10 from a damaged freight store.  For that price, a few minutes more often at the sharpening station, seems a bargain.
I actually have one of the Nakiri's back from the restaurant today, to sharpen. (wondering what is for dinner)