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[#81] 請問買廚刀這是青紙2號		DeepSea^^ 正式會員 61.xxx.xxx.129	2015-04-12 17:30

[#82] 請問買廚刀
這是青紙2號

DeepSea^^

正式會員
61.xxx.xxx.129

2015-04-12 17:30

[#83] 請問買廚刀
青紙2號雖然是日本頂級鋼材，但同時出名難服侍，非常容易生鏽，我選擇這刀，是因為虎徹特別在青鋼表面做了鏡面加工防鏽，所以比其它青紙2號刀貴多30%，值唔值就見仁見智。

DeepSea^^

正式會員
61.xxx.xxx.129

2015-04-12 17:40

[#84] 請問買廚刀
青紙2號雖然是日本頂級鋼材，但同時出名難服侍，非常容易生鏽，我選擇這刀，是因為虎徹特別在青鋼表面做了鏡面加工防鏽，所以比其它青紙2號刀貴多30%，值唔值就見仁見智。

DeepSea^^

正式會員
61.xxx.xxx.129

2015-04-12 17:41

[#85] 請問買廚刀
老闆十分健談，有問必答，好似白紙和青紙比較，白紙 HRC 硬度只有60度，青紙 HRC 達62度以上；"虎徹"是日本真選組首領所用的名刀，刀匠夠膽用"虎徹"自稱，証明刀匠注刀時有充足的自信和工藝。
最初我是想看看另一把180mm的青鋼出刃刀，老闆最初都懷疑賣給我會否玩玩下浪費了這刀，但我給他看過我的魚穫相片後，話我想看的刀太弱，主動跑上閣樓拿了3把刀比我選擇，講解了一輪每把刀的來歷、特性和背境，我選擇了"虎徹作"這把刀。

DeepSea^^

正式會員
61.xxx.xxx.129

2015-04-12 18:04

[#86] 請問買廚刀
請教師兄

如果係日本買廚刀？開左封，可以寄倉帶返香港嗎？

開心溫柔鄉

正式會員
42.xxx.xxx.74

2015-04-12 18:12

[#87] 請問買廚刀
寄倉行李，現時只有禁止鋰電池和充電寶寄倉。
而手提行李也限制乘客帶超過22粒鋰電池上機。
所以開封廚刀、武仕刀、陶瓷刀、潛水刀 ... ... 都可以上機寄倉。
除了神經刀不准寄倉。

DeepSea^^

正式會員
61.xxx.xxx.129

2015-04-12 19:15

[#88] 請問買廚刀
如果不太熟識日本刀，想買品牌量產刀，可以考慮下日本孖人牌的大馬仕革刀，因為日本孖人牌的大馬仕革刀是只供日本內消。

DeepSea^^

正式會員
61.xxx.xxx.129

2015-04-12 20:14

[#89] 請問買廚刀
㊣

Somonica

正式會員
66.xxx.xxx.230

2015-04-13 03:03

[#90] 請問買廚刀

莎姐買咗 Kyocera KYOTOP Series?

bigcircleson

正式會員
180.xxx.xxx.30

2015-04-13 04:07

[#91] 請問買廚刀

Ceramic Knives Comparison:

Jordan Milford put six ceramic chef's knives through their paces and provided this complete write up revealing that not all ceramic knives are equal.

What brands were tested?
I want to thank the following companies for providing samples for testing: Shenzhen, URI Eagle, Jaccard, and Victorinox. The market leader Kyocera refused to participate, so I would also like to thank Bed Bath and Beyond who was nice enough to supply the Kyocera and Calphalon knives. I tested the following ceramic knives (in alphabetic order):

•Calphalon 8-in Chef's Knife (Control)
•Kyocera Damascus 6-in Chef's Knife (P/N: KT-155-HIP-D)
•Kyocera Revolution 6-in Chef's Knife (P/N: FK-160)
•Jaccard 6-in Chef's Knife LX (P/N: 6160)
•Shenzen 6-in Chef's Knife
•URI Eagle 6-in Chef's Knife (P/N: Nu2006)
•Victorinox 6-in Chef's Knife (P/N: 7.2003.15G)

The knives were chosen based on an internet search for ceramic knives and ranged in price from $40 to $200. I then proceeded to contact all of the vendors to determine if they would be willing to provide samples and participate. Here are the other brands that I was unable to contact and/or refused to participate: Asahi (ASKB8H7), Yoshi, Silicone Zone, Boker, Stoneline. Note: Even though Kyocera refused to provide me with a sample, I felt it was necessary to compare against since they are the current market leader.

Test procedure (see Chef's Knives Rated)
All of the knives were tested out-of-the-box because based on the same assumption made in the original test (i.e. that most readers will not be hand sharpening their knives). I felt this assumption was even more valid in the case of ceramic knives which pride themselves on holding an edge and not needing to resharpened. In addition, most manufacturers recommended knives be sent back for sharpening which I assume would return it to an out-of-the-box condition anyway.

I followed the same test procedure as Michael to evaluate the knives and decided to add one steel knife as a control. Originally, I was going to take the top knife from the previous test but had trouble getting a sample and also wanted to compare it to a knife I was used to using. I therefore chose the Calphalon knife that I use and purchased a new one to ensure it would be tested in the same out-of-the-box condition.
The following test procedures are taken from the original chef knife test performed by Michael Chu. The only change necessary for the ceramic knives was a small force was required to advance the knives. The ceramic knives weigh significantly less than steel counterparts and therefore the weight of the knife itself is not sufficient to complete the cut.

Test 1: Carrot Test
Description: Unpeeled carrots were cut in two different ways. The first method started by positioning the carrot parallel to the counter and driving the heel of the knife into the carrot at a 30° (from horizontal) angle. The blade was driven in (like a wedge) for about 2 mm, enough for the knife to stay in place. The knife was then pulled from heel to tip along that groove. The motion was completed with a slight downward pressure. The result was examined - a sharp knife would be able to slice cleanly through the carrot, a duller knife might slice through most of the way but end with the carrot snapping off, while a very dull knife would simply slide in the groove. The second test method involved cutting thin (1 mm or less) cross-sectional slices from the carrot. The slicing was accomplished by starting the tip (about an inch from the point) of the knife on the surface of the carrot and pushing the knife forward and down (usually traversing only a couple inches) to cut through. The effort required to cut through as well as the cleanliness of the cut were compared to rank the knives.

Test 2: Potato Test
Description: A potato was first cut in half along its major axis (long side). A potato half was then set down on the cutting board with its cut side down to keep the potato from rolling or moving during the test. Thin slices of potato were cut off by starting the tip on the surface of the potato and pushing the knife forward. This technique was used to perform the majority of the ranking based on effort needed to cut through, cleanliness of cut, and how straight the cut was. In cases where it was difficult to determine if one knife was superior to another with similar performance, a reverse stroke was used as well: the stroke started with the heel of the knife and the knife was pulled back without any additional downward effort.

Test 3: Tomatoes
Description: This is a very popular demonstration (although I'm not sure why - I've only seen extremely dull knives perform badly with tomatoes). Because, in my experience, all knives cut tomatoes reasonably well, I focused on the feel of the knife during the cut. Specifically, I watched for any slipping while cutting and the level of ease with which the knife slid through the tomato. None of the tomatoes were crushed, were mangled, or lost excessive juice during the test. The tomato was first cut in half through its axis of symmetry (through the stem to the tip) and laid down to prevent rolling. The heel of the knife was placed on the skin and the knife was pulled back allowing the weight of the knife to help the blade slide through the tomato.

Test 4: Scallions
Description: The greens of fresh scallions were thinly sliced into circles using both a mincing motion (keeping the point anchored on the cutting board and pushing the heel of the blade down) and a short slicing motion (placing the point on the board and the scallions under the middle of the knife and sliding the knife forward about an inch). Both actions were repeated for several seconds as scallions were fed under the knife with the left hand. Both the feel of the knife and the cleanliness of the chopped scallions (clean cuts or signs of crushing, bruising, or tearing) were taken into account in this test.

During my research, I came across a claim by Kyocera that their knives were the best because of the cleanliness of the cutting surface at high magnification. So, in addition to the performance testing, I decided it would be beneficial to look at the cutting edge under magnification to either validate or refute this claim. I have attached these images in the appendix.

http://www.cookingforengineers.com/article/290/Ceramic-Chefs-Knives-Rated/print

bigcircleson

正式會員
180.xxx.xxx.30

2015-04-13 05:00

[#92] 請問買廚刀

Best Chef's Knife for the $$$