Separate names with a comma.
Discussion in 'The Bar' started by acagirl98, Dec 28, 2012.
German/Jap, Steel/something else, size/handles/style.
American. This pretty much handles every task in the kitchen.
it will even open cans, and carve a turkey, frozen or cooked.
I want one of these.
Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
I threw a lot of hints around before christmas but nobody got me one. I'm always slicing something and those things are great. Other than that, I have a mish mash of knives. I think I have an old Chicago Cutlery set.
I use sporks
i was looking for those after I saw Alton Brown crowing about them, but the prices were very high
I use whatever the old lady has in there. Not my department.
I'm seeing them for about 40 bucks. All the rednecks on the BBQ forums also swear by them.
Just got a new one as a gift. American Buck knife.
Kitchen knives should be banned! Someone is stabbed by them every minute in America.
that's not bad at all. i was seeing them for > $500. apparently they carve meats without shredding the cuts, and you get them very long so you can buy shells of beef at the warehouse stores and slice them into whatever sizes you want with those.
Got these at Costco. They're pretty good and you can go elsewhere to add other pieces.
That sucks. go on a cooking strike till they get you knives
I heard chicago cutlery have some lovely old steak knives. I might try picking up a set from ebay or something for steak knives. I've heard good things about the brand of your slicing knife but looking into it to today I keep seeing good things about the japanese knives. different technique for cutting too.
sporks are valid
still better than henckels I think though.
I have never mastered the art of sharpening them. I have a Lansky kit that gets them sharp but they get dull pretty fast. When you buy new knifes, they seem to stay sharp the first time for quite a while.
I have an Oreck knife set. Best knives I've ever owned.
guards armed with knives in every kitchen would solve that.
check out the stupid penal laws in nyc: they pretty much are banned unless completely concealed. i just removed the clip from my regular carry knife because that's enough visibility to get you arrested here.
you need to practice using a steel. for the most part that will keep a good kitchen knife razor sharp for a long time. after that there are places that will sharpen them for you.
Shun jap knives are excellent kitchen equip.
That's one of the ones I started off looking at too. Also a store here is having a great sale, just wondering if I can get comparable for less without paying for the henckels name. good to know you do like them though if I end up with them.
Tokori (sp?) is supposed to be good too.