Thinking about buying this for my dads birthday. Anyone here has this and think it’s worth it?random1888wagred t1_j21crvo wrote
I have a Miyabi with the birchwood handle. It's very nice, very sharp, but just know that you can't sharpen these on a pull through sharpener, you need to use a sharpening stone, of high enough quality not to ruin the knife, and there's a learning curve to using those, you need to practice on less good knives to get confident. Tbh I'm afraid to sharpen my Miyabi. It's also very brittle compared to European knives, so you have to take a good amount of care. I've never chipped mine but only because I'm very conscious about using it. They are brittle because the steel is much harder than European steel, meaning they can be sharpened finer and keep sharp longer, but they have less flex as a result. People often snap the very tip off, or worse, a chip along the length. I have a Victorinox chefs knife as a beater, and while I get pleasure from using the Miyabi, in terms of function, they aren't very different.
hshdhdhdhhx788 t1_j21oaxf wrote
Sur la table will sharpen for you too in case you are too nervous to use a stone yourself. Although a good skill to have
Agreed on the victorinix. Both knives will last a lifetime if maintained properly
hacknix t1_j23g8pm wrote
Pretty much any knife of a reasonable quality, even pretty cheap knives, as long as they aren't made of cheese, will last a lifetime if maintained properly.
The key is maintaining it. Most people replace knives precisely because they don't have the time or are willing to put the effort it to maintain it.
There are also many people who find old, rusted knives and are able to restore them with a little patience.
hshdhdhdhhx788 t1_j24bfeb wrote
I agree but with a caveat. Metal does fatigue over time so while a cheaper knife can last with proper maintenance it wont be able to hold up to better grade steel in a marathon. I have lower, mid, and high tier and you easily can tell with them where the quality is in how they keep an edge. I use the same level of care for each.
hacknix t1_j28a2b8 wrote
Yes that's absolutely true. Then there is the trade-off with how easy they are to sharpen as well. Some of the higher quality steels may keep an edge fantastically well but sharpening them correctly may well need more skill or experience. Also I have found, sometimes cost and quality are not the same thing.
Accomplished_Alarm_1 t1_j245d9c wrote
Do you have to have a sur la table knife for them to sharpen it?
hshdhdhdhhx788 t1_j24alut wrote
No, just $5 per knife per their site.
They just dont do damaged or ceramic knives or shears
oldmonty t1_j22llcn wrote
Second the brittleness point. I dropped a chefs knife of similar make from counter-height and it snapped like 2 inches down from the tip.
I'm not sure any knives of this style can be BIFL. Just because they are designed to be thin and light.
Something like a cleaver can be because it's a hefty hunk of metal.
OiGuvnuh t1_j22p6d4 wrote
Dropping any knife from counter height will potentially ruin it, whether the most expensive Yoshihiro Custom Kiritsuki, a KitchenAid WalMart Special, or a Benchmade pigsticker. Dropping ruins knives. Absolutely these Miyabi knives can be BIFL if properly cared for and maintained.
Daikataro t1_j22wtsj wrote
>I have a Victorinox chefs knife as a beater, and while I get pleasure from using the Miyabi, in terms of function, they aren't very different.
Victorinox enjoyer here as well. It's big, it's heavy, it's sharp and goes thru stuff like it's hot butter.
OmahaMike402 t1_j256lik wrote
The rat tail tang scares me as much using a Forshner
alltheblues t1_j23coic wrote
Basically 3 ways to go about it.
Find a local place that can keep it sharp for you.
Buy some sharpening stones and get good at sharpening freehand.
Buy a sharpening system. Guided stones are the best, but a belt system can work too if you’re good with your hands. (Still going to be around $100 at least for either type, but a good option if you want to consistently and quickly sharpen a bunch of knives)
albiefrank t1_j23mvim wrote
I have chipped mine sadly, but at least it’s near the handle. Be careful with the blade. I am meticulous with care, but it happened nonetheless.
DrSteve_Brule_ t1_j25uwat wrote
How do you sharpen your victorinox?
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