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| Favorite knife?
Posted: 3/25/2007 2:50:53 PM | | If you want the J.A Henckels specially the " S" professional series I just bought some off Ebay at a amazing price,got them for at least a 1/4 of the retail. | |
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| Favorite knife?
Posted: 3/25/2007 3:59:14 PM | | Cold Steel--they make the finest knives and swords or all style and types. Their kitchen knives use kraton for the handles: almost impossible to destroy and just awesome for gripping--will turn in your hand. They use a high carbon steel in their stainless alloy so the blades hold an edge well. Just google cold steel special projects. You will be glad you did. | |
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atlast
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Joined: 2/25/2007
Msg: 54 | |
| Favorite knife?
Posted: 3/25/2007 4:22:55 PM | | Any brand name should do. I can't live without a good chef's knife (long, triangular blade). I have a knife/scissor sharpener from Wal Mart that I paid five bucks for that keeps my knives razor sharp. It is bright yellow plastic and sold in the camping/outdoors section. Killer! | |
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| Favorite knife?
Posted: 3/26/2007 11:09:58 AM | one meat cleaver is all I need.
no fancy shmancy cuts from me. | |
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| Favorite knife?
Posted: 3/26/2007 4:21:05 PM | as a chef for a small knife there are two both victorinox and both serrated one has a rounded end and one has a pointed end last for years and only cost about two quid depending on where you go , large knifes tho i find are completely down to the user and with me it was trial and error
hope this helped
dave | |
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| Favorite knife?
Posted: 3/26/2007 4:43:18 PM | Actually... "duck's nuts" is a slightly higher level of awesomeness than "cat's ass".
I now have to work exceptionally hard to find a social situation during which I can use this line......because it has achieved a higher level of awesomeness than I had previously reached.
My favorite knife is a full tang chef knife that was my mothers, its german...wusthoff I think (I know I didn't spell it right), but its shaped differently than most I have seen....its kind of curved on top like it dips in at the handle and then thins out. Its well balanced and is an excellent knife for most things. My other is a paring knife, between the two there isn't much I can't do. Sharpening isn't my bag, I let my Dad take care of that, he is obsessive about it, and has a variety of stones and such for the task. I must say though after he has his hands on it, everything is just like butter.... | |
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| Favorite knife?
Posted: 3/26/2007 7:02:39 PM | | Best knives would be a ten inch chef's knife (french knife) and a paring knife for the small stull. oh, a steal will only keep a sharp knife sharp, you will need a good stone, preferably a diamond stone, but a good wet stone will do. | |
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| Favorite knife?
Posted: 3/27/2007 5:41:18 AM | Actually... "duck's nuts" is a slightly higher level of awesomeness than "cat's ass".
I now have to work exceptionally hard to find a social situation during which I can use this line......because it has achieved a higher level of awesomeness than I had previously reached.
Wow! Someone used "duck's nuts"!
That is the "cat's ass"! | |
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| Favorite knife?
Posted: 3/27/2007 6:05:12 AM | atlast...those kinds of sharpeners work well and they do give a half decent edge but the edge doesnt last very long...therefore you hafta sharpen them quite often which would wear them out faster...
the sharpest, longest lasting edge is one that is sharpened from the cutting edge back...i.e. towards the spine of the blade...any time you draw a sharpener along the length of the blade...you are putting microscopic scratches along the edge...the finer the scratches...the sharper the blade...but it doesnt last very long | |
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| Favorite knife?
Posted: 3/27/2007 6:07:10 AM | | I wanna...i wanna see you filet a walleye or peel an apple with a meat cleaver...or even slice a roast for that matter | |
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| Favorite knife?
Posted: 3/27/2007 8:34:09 AM | justforumsplease......not only are you the duck's nuts, and the cat's ass.....you are the BEE's KNEES too!!!!!!!!
totally not knife related, my appologies, really....... | |
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| Favorite knife?
Posted: 3/27/2007 11:37:04 AM | I have a few hand-me-downs that are no-name stainless ones, I would like to get a really really good 9" or 10" chef's knife one of these days, but most of the ones I see have too much curve in the blade for my liking. I find the straighter blade (less than 1/2" curvature) 9" that I have used for the last 30yrs to be the best handling all around kitchen knife.
What's more important, is a GOOD sharpener! I don't care how fancy or expensive your knives are, without a REALLY GOOD edge on them? After a short time in use, they might as well be hammers and not knives!
I use a cheapo carbide pull-through that I got at Tractor Supply for about $9 and I find it to be better than the diamond sharpener with two sets of wheels (diamond and ceramic) that cost me $40!
Go figure!
I do use a Lansky kit for my hunting knives, the hunter is a 25 degree edge, taken to 1,000 grit sharpened from the edge back, the skinner is done the same way but at 20 degrees. You will be WELL served to take along some superglue on a hunting trip because one slip with either of these babies? You seriously may need stitches! Totally not an option when you are in the woods and miles away from the nearest medical facility, with fresh killed game in need of dressing out.
I couldn't use the Lansky sharpeners on my kitchen knives, because of the time required, as I use the kitchen knives too often so I can live with a bit of a roughness as long as they are sharp enough to shave a few hairs off your arm, which the pull-through will easily do in a matter of seconds. | |
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| Favorite knife?
Posted: 4/4/2007 12:58:49 AM | One word:
Shun
These Japanese knives are the best that I have ever held, The balance is flawless, And the Shun knife comes equipped with a special "D" shaped handle the holds tight and firm in your hand and never slips. Another bonus is that Shun knives have a beveled bolster. This is one of the biggest spelling points for me. I hate bolsters, for me there awkward and overly uncomfortable. And comfort is the most important thing when it comes down to buying a knife. All Shun knives are full tang aswell.
Shun knives also are incredibly sharp due to the construction of the blade. Shun blades are hybrid of good ol' carbon and stainless steel. They are layered hybrid steel folded 16 times for a total of 32 layers of high carbon stainless steel. The blades themself have a "wavy" almost wood grain look to them. Most Sexy.
Carbon blades keep a better edge then stainless steel, And for much longer But are a **** to sharpen! Stainless steel are much easier to sharpen but the lose their edge much more quickly.
Shun offers the best of both worlds.
I could talk all day about these knives but you'll just need to go and check one out for yourself. And remember that comfort is the most important thing when buying a knife. | |
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| Favorite knife?
Posted: 4/4/2007 2:46:21 AM | Forget Henckels, they're all marketing.
Sabatier is not the company it used to be and is made by various knife makers, Wüsthof is better than Henckels.
Forget the sets, you dont need a dozen knives.
Start small but get the absolute best quality you can afford.
Brands to look at: Global, Kershaw (Kai), Misono (if you can afford it) and if You just cashed in Google shares -- get a custom Nenox.
You only really need a paring knife for small cutting and a larger Chef's knife (8 inches minimum to 12 inches if you have a LOT of kitchen space). Plexiglass cutting boards are of the Devil and will ruin your blade. Get a wooden board, or a nylon board if you must have FoodSafe approved stuff. | |
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| Favorite knife?
Posted: 4/4/2007 7:28:56 AM | I saw a Sabatier factory outlet somewhere in South Carolina, right off I-95 but I couldn't tell you the mile marker or the exit, it is close to the Georgia border. They said they would soon be selling knives online but I don't think they are as of this writing.
I was fairly impressed with their inventory, they had a LOT of knives, all Sabatier of course, but there were about 3 or 4 grades of quality and prices were more expensive for the higher quality knives, as could be expected.
Quite possibly some of their lower priced knives are made by other manufacturers, but I think their higher quality knives aren't.
This outlet store had about every size and type of knife they make, in each quality range. Their prices using a 10 inch chef's knife for example, ran from $32 for the cheapest model, to near $90 for their best model, which is not too bad considering quality of each. Some of their more specialty knives were over $100.00 but you get what you pay for!
They also had a lot of different types of sharpeners as well, I got my diamond sharpener for about $35.00 here at this store. | |
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| Favorite knife?
Posted: 4/4/2007 9:38:49 AM | from Wikipedia (http://en.wikipedia.org/wiki/Sabatier)
Sabatier is famous in the cooking knife industry. This name originated in Thiers, France at the beginning of the 1800s. There are many knife manufacturers using Sabatier as their brand as a result of the often confusing history of the Sabatier name in France. Some Sabatier manufacturers are considered authentic, and some are simply using the reputation of the famous Sabatier name for marketing purposes. Generally speaking among connoisseurs of fine cutlery, only knives manufactured in Thiers, France from well established manufacturers from the 19th century are considered "genuine" Sabatier knives. This is similar to how "Champagne" only comes from Champagne, France.
There are many manufacturers in the other countries that also use the Sabatier name on their products. However these products are generally manufactured cheaply in mass production processes in China and other countries. These manufacturers generally use non-traditional and lower quality semi-forged and welded production technigues.
The use of the Sabatier name is an anomaly of "branding" because the name was used by many different companies before intellectual property or trademark laws were fully established in France. Today, in France, to use the Sabatier name, the brand must also include a second word or mark to distinguish the brand from other Sabatier manufacturers. As a result there are many makers such as Sabatier-K (the oldest), Sabatier Lion, Sabatier Diamant, L'unique Sabatier, Sabatier Provence, and others. In 1979, the various holders of the Sabatier brand in France, decided to form an association to defend the brand name.
Among the many Sabatier manufacturers in Thiers, France, they all generally provide high quality cutlery using traditional forging techniques that developed in the area in the early and mid-1800s. Most of these manufacturers use a "fully forged" technique and hand shaped and sharpened process using the local skilled labor.
Fully forged means that three of the four parts to the knife (blade, bolster, tang and handle) are forged from a single piece of steel. In this process, a single piece (cylinder shaped billet) of steel is heated where the bolster will be, and squeezed from the ends to induce a bulge. Then, the entire piece is heated again and forged (stamped) to the shape of the blade, bolster, and tang using forging dies in one operation. Afterwards, a clipping tool is used to cut the forged piece to the rough shape of the knife. Finally, the handles are riveted on, and the final shaping and sharpening is done by hand.
Sabatier Aîné & Perrier is the oldest Sabatier knife maker still in existence and operated by the original family located in Thiers, France. This prestigious brand has been part of the heritage of Thiers, the French Cutlery Trade Capital, for more than 150 Years.
A bit of History
In the early-19th century, two prominent families carved out the reputation of SABATIER knives : the SABATIER's of Le Moutier (lower town of Thiers) and the SABATIER's of Bellevue (Upper Town of Thiers). The Sabatier of Le Moutier company survived in many incarnations until the brand was finally bought out by Cuisinox in 1979. Nowadays, the only surviving family is SABATIER of Bellevue, which is still located at the same address and still owned by the ancestors of the original founder, Philippe Sabatier. It continues to make high-end kitchen knives, as 8 generations have done, under the corporate name : ETS SABATIER AINE & PERRIER
The beginnings of Sabatier K
In 1834, the SABATIER's of Bellevue added the initial "K" to their name to set themselves apart from the SABATIER's of Le Moutier. This "K" is a very old maker's mark in Thiers and can be found in the town archives, engraved on the Silver Tablet of Cutlers, dated 7 June 1813 under number 231. | |
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| Favorite knife?
Posted: 4/4/2007 7:27:31 PM | | And a good stone to sharp with, and maybe a steel to hone the blade with, I ususlly just use the other kitchen knives. | |
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| Favorite knife?
Posted: 4/5/2007 4:23:20 PM | The Sabatier Factory Outlet Store is at exit 33 off I-95 in South Carolina. I go by it once a Twice a year on my way to and from Charleston. It is the Hwy 17 exit to Charleston. Great Store and Great Deals.
Personally I have recently found a set of knives produced by Analon. They are wonderful, they gave really good weight to them, come with rubberized grips, bave full tangs, and best of all can be had for a lot less than Henckels, Sabatiers, or even Dexter-Russells. | |
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| Favorite knife?
Posted: 4/5/2007 4:32:47 PM | My fav is a sabatier I got in France.
A tip - you can sharpen knives in the top of a car window - the toughened glass gets a really sharp edge (but you neighbours might think you've lost it!) | |
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| Favorite knife?
Posted: 4/5/2007 6:36:40 PM | Thanks dolphcanes for the exit number off 95, I plan to stop in there and get me a nice 9" or 10" chef's knife one of these days, that is a fascinating array of knives they have there!
And the tip about the car window? Yes glass is much harder than steel or stainless so that's a neat trick to know!
Some of the paper mills I work in have refractory that has to be replaced from time to time in some of the vessels there, this stuff is so hard that they use diamond core drills and saws to cut it, you can go in the dumpster and pick out scraps of this fire-brick material they use, which makes a killer sharpener for out in the field use. Ceramic hones have *nothing* on this stuff! | |
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| Favorite knife?
Posted: 4/5/2007 11:31:30 PM | I collect knives, my favorite most used ones are from
Cutco
1) They stay sharp for a very long time (even after I use them in the yard)
2) They have plastic handles so bacteria won't be absorbed like a wooden handle.
3) They are guaranteed for your life not theirs.
4) They are so sharp when you finally do slip and cut yourself you won't realize it for a moment.
If you check my profile, I'm also a cook. | |
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| Favorite knife?
Posted: 4/6/2007 8:14:51 AM | henckel
if i had to choose 2 i'd say a good paring knife and a good chef knife
i really don't use my other ones . but the fillet knife comes in handy when i go fishing. | |
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| Favorite knife?
Posted: 4/6/2007 8:25:33 AM | | My ex-wife's favorite knife was the one she left in my back... | |
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