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Kitchen Knives (1 Viewer)
- Thread starter Marmalade
- Start date
The Z Machine
Footballguy
You should wait to cut the grilled cheese until at least it's removed from the pan. The cheese should be melty, not molten.It seems like a useless tool IMO. Don't get me wrong, I have plenty of kitchen gadgets, but since I already have some good knives, and have good spatulas, there's no need for a combination version. I don't like clutter, plus, you probably can't stick the spatu-knife on the magnetic strip like the other knives, right?
The Z Machine
Footballguy
Never used one, but am interested. AFAIK, they can't be sharpened, right? Should hold an edge for a loooong time though. Kyocera (Korean + Ceramic) is basically the only game in town with them.
Statcruncher
Footballguy
I was just pulling your leg. The best utensil we have in our drawer is the free knife that we got when we bought a salsa chopper. I am an infant when it comes to the ability to appreciate high end kitchen equipment.The Z Machine said:
MotivationalPoster
Footballguy
I cannot stress enough the importance of good knife skillz.
Here is a good explanation of a couple of basics.
ETA: another (btw, pressing down on the blade with the heel of my hand does a better job on garlic cloves than "popping" the knife.)
With a little practice, you too can be like THIS.
Here is a good explanation of a couple of basics.
ETA: another (btw, pressing down on the blade with the heel of my hand does a better job on garlic cloves than "popping" the knife.)
With a little practice, you too can be like THIS.
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America's Test Kitchen, publisher of Cooks Illustrated, recommends the Forschner Fibrox Knives. Check Amazon for reviews and prices. For $50, I have a paring knife, 10" chef knife, and 8" Santoku and they are great.
Buy these knives, and order the magazine. You will have great knives and become a better cook.
Buy these knives, and order the magazine. You will have great knives and become a better cook.
MotivationalPoster
Footballguy
HiO! Think about taking 1000 IU of vitamin D everyday. It will make your hair extra nice.ETA: I mean, Hi Otis! :fixedforthelegalteam:
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I'd agree. If you have unlimited money, buy whatever you like. If you want to maximize your money, these knives plus a Cooks Illustrated membership and some great cookbooks would be a better move.J
Alias
Footballguy
TheFanatic
Footballguy
I was just coming in to post this. Not a fan of buying in sets but that's a pretty stellar deal. My 5 Shuns and the magnetic strip were more than $500.
the hairy scotsman
Footballguy
True.I got an assortment of Cutco knives 20+ years ago. Of the ones that haven't walked out of my house (Yes, apparently your visitors, friends, family, whatever will find these knives so awesome that they just can't live without them. This is their only apparent drawback.), I've only had to hand-sharpen a couple that I use all the time, and then only 2 or 3 times in all those years. Incredibly well made knives, with excellent fit, balance, etc. They'll also sharpen and retool them free for life if you send them back to the factory. Same if you accidentally damage a handle or something.
T Bell
Footballguy
cr8f
Footballguy
Some is normal under high magnification but if you can see it easily no it isn't normal. Don't sharpen with heat as it loses its temper.Knives need to be sharpened with a stone. The steel is only for honing an edge. I take mine to a local knife and lawnmower/chainsaw sharpening place because I live in a small town.
17seconds
root of all aliai
All 3 knives have jagged edges visible from a foot away. We've never put them in the dishwasher, just use 3M pads to clean and wipe with a towel. It must be normal, right?
SHIZNITTTT
Footballguy
Well I am glad
we bought a cheap set before buying the shuns. I wanted to see which knives we used for a few months and some of them never got used. Money saved.
we bought a cheap set before buying the shuns. I wanted to see which knives we used for a few months and some of them never got used. Money saved.
17seconds
root of all aliai
I can totally understand buying kitchen gadgets and never using them. But we've used the hell out of every knife we've ever had. Can't imagine guying a kitchen knife and never using it. But my wife makes a pretty elaborate dinner every night.
I've never been able to see any chunks or chips out of mine. I'm sure a microscope would show something but nothing that I can easily see.J
Hi 17,
I'm sure that guy is fine. For what it's worth, Cooks Illustrated (which I think a lot of) rated this one as their best sharpener http://www.amazon.com/Chefs-Choice-Profess...m/dp/B000CSK0DM I've had it for about a month and it's pretty good.
J
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On the knife front, I've switched up a little. I have a Shun Santuku and Chef's knife that I like fine. I also get along very well with the MUCH cheaper Santuku knives from Sam's Club. They're very good and a fraction of the cost.
Lately though I've switched over to a Chinese Cleaver (Chinese Chef's Knife) I bought this one http://www.amazon.com/Dexter-Russell-Dexte...3006&sr=1-2 It's not really a cleaver at all. It's just a very wide blade chef's knife. Chinese chefs use them for everything you'd use a regular chef's knife for.
I'm getting to where I like it a lot. When you think about it, there is no real function usually for the knife point. One thing I love about the Chinese cleaver is that it's fast when you're scooping up the stuff you've chopped. I used to use a bench scraper http://www.amazon.com/OXO-Good-Grips-Pastr...3213&sr=1-1 but with the Chinese Cleaver, you use it instead and it's plenty big enough to transfer stuff over.
Not sure I'll stick with it forever, but I like it so far.
J
Lately though I've switched over to a Chinese Cleaver (Chinese Chef's Knife) I bought this one http://www.amazon.com/Dexter-Russell-Dexte...3006&sr=1-2 It's not really a cleaver at all. It's just a very wide blade chef's knife. Chinese chefs use them for everything you'd use a regular chef's knife for.
I'm getting to where I like it a lot. When you think about it, there is no real function usually for the knife point. One thing I love about the Chinese cleaver is that it's fast when you're scooping up the stuff you've chopped. I used to use a bench scraper http://www.amazon.com/OXO-Good-Grips-Pastr...3213&sr=1-1 but with the Chinese Cleaver, you use it instead and it's plenty big enough to transfer stuff over.
Not sure I'll stick with it forever, but I like it so far.
J
17seconds
root of all aliai
Would get that if we had a lot of good knives, but we only have 3. $10 every six months to have it done right is a better option right now.
Al Czervik
Not wearing pants
Decided we needed to get some better kitchen knives. Looking to stay under $200. Going to check out the Anolon set mentioned earlier in this thread. It gets great reviews on Amazon.Any other recommendations in that price range?
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17seconds
root of all aliai
this is what we got which was $250.Once I had them sharpened they were fine. The key is to keep them dry. Wash and dry right after using and never leave in the sink overnight. They don't need sharpening as much. Great knives. Use them every day.
Any other recommendations in that price range?
Road Warriors
Footballguy
I'll put in a good word for Cutco. I sold them for about a 3 month period back in college, and collected a set of them. 20+ years later, I'm still using that demo set I started out with. 2 years back, we went to Thanksgiving dinner at a cousin's house, bringing the carving and chef's knife with us ( having seen the cheap, dull knives they had previously ). After preparing the meal with the Cutco, they've gone and purchased a few of their own.
They're relatively expensive, but durable and hold their edge for as long as any knife I've seen.
They're relatively expensive, but durable and hold their edge for as long as any knife I've seen.
Notorious T.R.E.
Showdown!™ Administrator
Dot
