| Favorite knife?
Posted: 4/6/2007 8:46:08 AM | | My favorite knife has a long tang and a very broken in wooden handle the name on the side is "giesser" from Germany, which I inherited from a family member who was a butcher many years ago. The knife is at least 50 years old and performs any cutting task like a charm. I regularly sharpen it with a steel and once a month with a whetstone and oil to hone it's edge. I have never seen this brand sold here, but I'd buy more of these knives if I could find them. | |
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| Favorite knife?
Posted: 4/6/2007 8:49:15 AM | You can order Giesser Messer products online... try this site.
http://www.chefdepot.net/frh.htm | |
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| Favorite knife?
Posted: 4/6/2007 8:57:01 AM | | 'justforums' Thanks, I'll check it out. | |
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| Favorite knife?
Posted: 1/13/2008 2:55:50 AM | | I just bought an inexpensive Molybdenum Steel Misono Gyuto. I love it. My previous favourite was my Global GF33 (21cm chef's knife) that my mom took from me because she liked it so much. | |
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| Favorite knife?
Posted: 1/14/2008 2:11:51 AM | To answer the first question, if I could only own two which would they be...
Wustof Grand Prix II 9" Chef's Knife (~$90.00)
Wustof Grand Prix II 7" Granton Edged Santoku (~$70.00)
Maybe swap the chef's knife for my lovely and oh-so-bendy Global filet knife (~70.00), since you can't exactly trim the fat off of meat easily with a chef's knife or a santoku. :p
As far as keeping them sharp goes...
Be nice to your knives, don't scrape the blade across the board, let the knife do the cutting, not your arm/wrist, and learn the proper honing technique and hone it on a steel after every use. If it gets too dull, find a trustworthy cutlery shop and pay ~$2 for them to professionally sharpen it, or shell the money out for a good whet or oilstone (~$40-$100) and go through the motions of learning how to sharpen your knife on a stone yourself. :p
(I didn't read the thread, this may have already been said =\) | |
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| Favorite knife?
Posted: 2/29/2008 8:44:06 PM | | LamsonSharp knives are the best in my opinion. I think the major ones (Wustof and Henkels are overrated). Big sets are stupid unless you will use each and every one. I only use a chefs knife, serrated bread, carver, utility. That's about it. My advice is to buy each knife separately as you need one. Get them sharpened by a professional once in a while (the steels that come with sets hone the blade, not sharpen). Buy good once instead of Walmart ones every year. You'll be much better off. | |
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| Favorite knife?
Posted: 3/1/2008 4:07:27 PM | My favourite knife is my small Utility Knife (I've seen it called a Tomato Knife sometimes). Small, light and versatile. Used for peeling, chopping, coring and generally just everything that you don't need a big knife for.
If I had to pick another it would probably be your average carving knife. Not nearly so useful. But very good when you have to cut meat. Ideally, I'd have a carving knife half the time and a bread knife the other half and that's me sorted.
I don't think brands really matter. Use it until it's blunt then either sharpen it (if it's expensive) or buy another (if it's cheap). | |
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| Favorite knife?
Posted: 3/9/2008 1:02:35 AM | I am still getting the Zwilling J.A. Henckels Professional S series knives to add to my collection... I have never been disappointed yet and a cheap yearly professional sharpeining does wonders for them...
now since I picked up a 7" Santoku-Hollow Edge knife I would have to say that is my new favourite... I like it much better than the chef knife I have... and the scaloped divots in the blade help with things like cheese or potatoes or other things that usually stick to the blade when cutting..
But there is something different about ut than the chef knife other than the hollow edge... it seems to stay sharper and I find I have more controll over the blade with the design... it is almost like crossing a chef knife with a cleaver..
although I have to admit for things where you want to rock the blade.. it is not as good.. but for almost everything else I prefer it.
My must haves are the Santoku, as well as a (long 7"+) flexible fillet/boning knife, a 5" or 6" tomato/utility knife (like a paring knife with a serrated edge) and a long bread knife
I won't buy any knife anymore that isn't forged steel with the full length tang and preferrably a bolster but that isn't as much of a deal breaker. Also... I refuse to buy any knife made in CHINA... the quality controll in china is crap... so it is hit and miss..
German and Japanese I find are my preference.. with Spain comming in after that
Also from my experience, the stamped knifes tend to be crap I have found they get dull super quick and chip easily... perhaps there are some ok ones.. but I haven't seen them. | |
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| Favorite knife?
Posted: 3/10/2008 12:54:49 AM | | i cant go past my victorinox knives | |
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| Favorite knife?
Posted: 3/10/2008 12:29:01 PM |
i cant go past my victorinox knives
Why? Are they very long and placed across a doorway at about waist height? | |
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It reminded me of a accident I had with a ax one time, but I won't go into that here.
I don't use it ever, it's for looks only. If your not aware what one looks like, just think of the knife in the movie Rambo and it's sort of like that. The Mortal Kombat one has a more brutal look to it though. That thing could cut to the bone like the above poster said.
