|Knives?Page 5 of 4 (1, 2, 3, 4)|
|I have a set of Shun's That I love. Like teh feel of them more then the others I have tried|
Posted: 2/17/2008 8:26:27 AM
|just go with what feels good in your hands what you feel comfertable with|
as a chef myself over the past 10 years i have picked up tons of knives but i have my faves
so what ever you think is best for you (never liked globals myself but thats me ) :P
happy chopping :)
Posted: 3/21/2010 8:35:11 AM
|I just received a Yoshi Ceramic knife set as a gift. It has a razor, what do i do with that one?|
Posted: 3/21/2010 9:19:23 AM
|This is the knife set I have. LoL I really like it, and it's a great conversation piece.|
It's calle "The Ex knife set"
Posted: 3/21/2010 11:56:56 AM
|Gawd Reason! LMAO!! |
If that's what they make to store knives in, what do their shish-kabob sets look like??
Posted: 3/21/2010 3:59:39 PM
|I've got a lot of odd kitchen knives,but there's two sets I like best. Both were gifts for our housewarming party when we moved into our new house. They are both inexpensive. One is a $6.95 set from Ikea,and the other is a $10 set from a closeout store. They all work great. I have a set of Heckels,and all I use is the paring knife. My favorite knife is an old one I kept when an old girlfriend moved out. It's a Royal Sealy,and works great for slicing or chopping vegetables,slicing meat and pretty much everything. My girlfriend gets quite a kick out of watching me hold the knife by the 12" blade while while using it to peel potatoes.|
Posted: 3/22/2010 3:47:08 PM
|henckels! LOVE them. And my knife block that holds all my knives. It's got black adjustable pieces so that I can fit in any knife any where in the block. I've got an 8" chef's knife, 6" chef's knife, 8" santoku, 3 paring knives, carving knive, filleting knife, tomato knife, and bread knife. Also have a generic utility knife I've been meaning to get around to repairing.|
The one thing I always buy a guy I'm getting serious with is a real chef's knife, as I won't cook somewhere without one.
Posted: 3/23/2010 3:19:08 PM
|i have a bunch of henkel 4 stars, i find them too hard for the most part, but if you have a stone they are fine, good if you have to do a lot of bone work on meats|
i got a wustoff gran prix 2 santoku a few years ago and love it, i use it all the time, very versatile and highly recommended
Posted: 3/24/2010 1:01:43 AM
|Wow, how come no-one has mentioned the WORLD FAMOUS.....drum roll please.....GINSU!!! They can cut through a nail, tin can, and a radiator hose, and still cut a tomato paper thin!! :-)|
Posted: 3/24/2010 7:14:57 AM
|lol...Ron Popeil's SHOWTIME!!! knife set. |
Actually, I have a couple of Ming's Tsai's ceramics and they do wonders at chopping/slicing/finagling veggies/fruits/meats.
Posted: 3/27/2010 11:18:24 PM
|I just bought new knives. Trying to find the cheapest ones that still get the job done. I bought two chef's knives - Kitchen Aid and Ikea. I don't like the Kitchen Aid knife at all. It's a little bottom heavy and after the first wash I set it to dry on the drainboard and it came up with little spots of rust! The Ikea knife is lovely. I like the way it fits my hand. I think it cost $9. My old knife, a Henckels my mom got as a wedding gift, is a little awkward feeling for me. |
I usually sharpen my knives myself, but I know I need to take them in for honing, but I'm just not that organized.('')
Posted: 3/28/2010 11:59:55 AM
|I'm really not to picky on the knives I use. I sharpen a knife before every use so they all work well for me. Maybe the only thing is I prefer a slightly smaller knife then most people. Unless I'm breaking bones there just isn't a need. Just as long as you keep your knives sharp I think they are all generally the same and I've used a lot of different brands. |
Posted: 7/18/2012 10:48:09 AM
|I have a 10" Dexter and a Set of Henklels and I love both. I can remember when the ex brought the Dexter home though it was not the more expensive grade the difference from the crappy knives i had been using my whole life was shocking. I think i cut every vegetable know to mankind for 2 weeks. I got the henkels set for a vday gift I only wish they made a bigger chef knife. I tossed all the old knives except the ginsu bread knife. that thing is like 25 yrs old and still cut perfectly. I would love to get even better knives but these serve me just fine.|
The best thing any cook can do is get a good knife and learn how to use it.
Posted: 7/18/2012 11:28:31 AM
|one can spend as much money as one wants on a knife...or buy whatever brand name one likes...considering that a knife is probably the first tool ever used by mankind...its doubtful that it can be improved on much...|
there should be a few criteria met tho..
it should be stainless and it should have a high enough carbon content so that its hard...its gotta hold an edge
it has to feel right in your hand...if its not comfortable...you can get hurt
it must be sharp...a dull knife is just a piece of steel...
there are several ways to sharpen a knife...you can use a steel and make all the fancy motions that a chef makes if you want...i use a whetstone myself...preferrably a hard arkansas stone...
never sharpen a knife from the tip to the hilt...it will get sharp like that but if you look at the edge under a microscope the grain structure is all wrong and it will dull faster than usual...sharpen it from the cutting edge to the spine...if your knife is so dull that you hafta grind it on a power stone...go slow...the heat from grinding will take the temper out of the steel...(those sparks that fly off are in the neighbourhood of 5,000F fyi)...
if using a whetstone...i was taught to run the knife along the stone as if you are trying to slice very thin slices off the stone itself...my chefs knives have an edge that i can shave with...i hone them once every coupla weeks and they are fine...60 bucks each at canadian tire...will the cut as good as a ceramic knife?...ya...not really knockin ceramic knives but i'd be scared as hell of dropping it and destroying the edge
Posted: 7/18/2012 11:29:14 AM
|my canadian tire knives are henckels for what its worth|
Posted: 7/18/2012 11:53:01 AM
|Ceramic knives Never need sharpened.|
Posted: 7/18/2012 12:20:05 PM
Ceramic knives Never need sharpened. I just bought a ceramic mandoline so this is good information for me...
I use to think that people that spent a fortune on knives for cooking were pretentious... having spent some time over my vacation cooking in a friend's kitchen using her knives, I realized how much I missed mine during that time. I don't know off hand what kind they are and I don't think it truly matters all that much as long as they're a higher quality... and a stone is a must have in any kitchen!
Posted: 7/18/2012 12:32:53 PM
Ceramic knives Never need sharpened
of course they need sharpening...just not as often...look it up
my pet peeve if working in a shared kitchen is some rocket scientist putting a knife in a sink full of soapy water
Posted: 7/18/2012 1:17:19 PM
my pet peeve if working in a shared kitchen is some rocket scientist putting a knife in a sink full of soapy water For as long as I can remember, knives go on the side of the sink so that you don't cut yourself - and because some of them have wooden handles that I don't want to get waterlogged. Also, flatwear is placed in the drainer with the handles down - knives are always placed in the drainer with the handles up and blades facing away from the work area. Drives me a little nuts when someone places them wrong...
Posted: 7/18/2012 2:26:29 PM
|You guys must be hard on CERMANIC knives... or don't have any! So far mine has never needed sharpened. I use them all the time . |
SHARPNESS - The materials that make up a ceramic blade is very hard. It’s the "second hardest material", right after diamonds. After it’s sharpened, it can keep it’s razor sharp edge and will not wear out. IF you ever do need to sharpen it, most of the manufacturers will sharpen it for FREE.
Manufacturers of metals knives "will never offer you that service since they need to be sharpened so often.
Posted: 7/18/2012 7:42:51 PM
|before i started making knives.......my favorite kitchen knives were rapala fish n fillet knives.......to be honest........i still proubly use them more than any other knife|
i have several old carbon steel butcher kinves..like from my grandparents era........they can be made scary sharp....and are great for chopping veggies......but the fillet knives are still the easiest to use
and yes..ceramic knives need to be sharpened.....and are a pain to do properly.......however.....if you dont cut meat and hit bone.....and always use a WOODEN cutting board...........they will last a long LONG time till they need it
use one to de-bone or butcher meat?.........proubly wont last a week
Posted: 7/19/2012 6:47:51 AM
|I bought a full set of the Henckels 4 star stainless knives when they first came out from a wholesaler, and I've never regretted it, but there are other good knives out there, one must make a choice of price, weight, and how they feel in your hand, a blade must be comfortable to be useful.|
Posted: 7/22/2012 2:51:05 PM
|Last year one of the local grocery stores had a promotion in which they were giving away knives if you bought so many dollars in groceries. I managed to get a great santoku style chef's knife with a scalloped blade. It's replaced all of the knives in my kitchen. It's just Chinese made,but a heck of a knife,stays sharp and easy to sharpen when it does get a little dull.|
Posted: 7/23/2012 11:42:11 PM
one must make a choice of price, weight, and how they feel in your hand, a blade must be comfortable to be useful.
What you might be sayin' is balance which is the most important aspect for my taste.
I don't like Henckels at all and would never buy them because the balance doesn't suit my grip.
You could do a lot worse though as I use Henckels whenever I visit my cousins who have the whole set.
They get the job done great but I wouldn't want them for everyday and forever.
I bought an off brand set decades ago with wooden handles that are still my favorite.
Wood just feels better than the hard plastic.
I also don't like the lack of blade angle on Henckels, which for me makes them too sharp.
Mine start thicker at the back and have a secondary angling (there's prob a term for this) which enables the cutting edge to have a greater angle. The overall 'sharpiness' of the edge is less than Henckle but the feel of it appeals to me. Not sure if I explained that right but yes - it's all about comfort.