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Old 11-09-2009, 04:57 PM   #21
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You guys are so old school.

I have owned quite a few high end knifes over the years but a year or so ago I got a set of these Kyocera ceramics for the old lady. They are SCARY sharp and I've yet to have to sharpen them. The only downside? They can be brittle do don't drop them on a tile floor. Be careful, they are truly razor sharp.

Welcome to Kyocera - Ceramic Consumer Products
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Old 11-09-2009, 04:58 PM   #22
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I have a full Homemaker plus 8 from Cutco. They have always cut well and stayed sharp. I had a faberware set before this, so my opinion may be skewed since they were such shitty knives. I cut myself so many times with those and not once with my cutco ones.
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Old 11-09-2009, 05:28 PM   #23
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Quote:
Originally Posted by BenR View Post
Also it's good to have a wide range of knives in your collection, just like you wouldn't bring only a 1 iron and a putter to the golf course.
What knives do you regularly use? Iuse a chef, paring, bread, and utility knife frequenly. I don't see the need for a huge set of knives.
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Old 11-09-2009, 05:56 PM   #24
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My 2 cents.

1. Grandfather was a butcher. He swore by mild steel for meat cutting but it's almost impossible to find now.

2. A sharp knife can make you a better cook. The sharper the blade the less cells tear meaning less moisture is released when cutting, cooking or storing. World of difference? No, but it does exist. Any micro edge/eversharp/fine serration type blade tears the crap out of cells and are really only good for cutting bread.

3. A chef's knife can and will be used for 90% of your kitchen cutting chores. Buy the best you can. Steak knives and bread knives can be Ginsu's or Chicago Cutlery for all they really matter.
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Old 11-09-2009, 06:36 PM   #25
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I love having shitty steak knives around that I can throw in the dishwasher. I use them for non-critical kitchen cutting like opening bags of raw meat and such. Plus they come in sets of a billion so you dont ever run out.

nothing sucks worse than having to wash your good chef's knife all the time.
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Old 11-09-2009, 09:32 PM   #26
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I love having shitty steak knives around that I can throw in the dishwasher. I use them for non-critical kitchen cutting like opening bags of raw meat and such. Plus they come in sets of a billion so you dont ever run out.

nothing sucks worse than having to wash your good chef's knife all the time.
They work great for scraping wood, scraping paint, turning tiny slotted screws, as a sharp prying edge and on and on. I have a couple in all my tool boxes, at work, in junk drawers, etc. Cheap steak knives rule as a tool fool.
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Old 11-09-2009, 09:43 PM   #27
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Bought my mother these last x-mas... She loves them. Amazon.com: Shun Classic 3-Piece Boxed Flat Set: Home & Garden
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Old 11-09-2009, 10:00 PM   #28
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What knives do you regularly use? Iuse a chef, paring, bread, and utility knife frequenly. I don't see the need for a huge set of knives.


What do I use mostly? The petty gets the most action. I've got two cheap bread knives that cut bread, pineapple, or anything with tough skin, or that I want a rough cut on. The Gyuto for cutting most meats. Santuko for most veggies and some finer meat slicing. A regular cheap chicago cutlary chefs knife for utility cutting. A standard cleaver if I need to power through some bone, or frozen things. We use our kitchen shears alot. But every knife has it's purpose, and I like having various types, and grades of blades. I'm not going to use my good steel on frozen beef, but I'm not going to use anything but my good knives for onions, 0 eye irritation.

I like ceramic, they're sharp and cheap, but you can't really ever sharpen them.
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Old 11-09-2009, 11:25 PM   #29
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I bet that sawing action is great for onions.
Yup, it is.
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Old 11-09-2009, 11:45 PM   #30
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Quote:
Originally Posted by BenR View Post
What do I use mostly? The petty gets the most action. I've got two cheap bread knives that cut bread, pineapple, or anything with tough skin, or that I want a rough cut on. The Gyuto for cutting most meats. Santuko for most veggies and some finer meat slicing. A regular cheap chicago cutlary chefs knife for utility cutting. A standard cleaver if I need to power through some bone, or frozen things. We use our kitchen shears alot. But every knife has it's purpose, and I like having various types, and grades of blades. I'm not going to use my good steel on frozen beef, but I'm not going to use anything but my good knives for onions, 0 eye irritation.

I like ceramic, they're sharp and cheap, but you can't really ever sharpen them.
I guess I use more knives than I thought too...but I HATE Santoku blades.
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Old 11-10-2009, 11:58 AM   #31
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I took a basic knife skills class at a local community college.


From that class:

-Stay away from sushi knives. The blade is made at a special angle designed for cutting sushi which will absolutely suck at everything else.

-If you want to look trendy and ignorant, go for a santoku. The only difference between one and a chef's knife is that a santoku is made with the tip removed because it is considered impolite to "point" the blade at your guests when making food. Otherwise it is a chef's knife.

-My first choice would be whichever chef's knife feels best in your hand and feels like it has the best balance. If the blade has a scalloped edge that is a bonus.

-Don't forget to pinch grip and make sure the cutting board is larger than the knife. Steel the blade after each use and save sharpening for professionals.
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Old 11-10-2009, 12:14 PM   #32
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We got a synthetic handled Victorinox block set, and then filled in the 2 open slots on the block with a Spyderco Santoku and a $12 Henckels utility knife. Been very pleased with the Victorinox set. The grind is a bit thicker than I prefer, but my wife is a little hard on knives and didn't want to worry about chipping an edge.
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Old 11-10-2009, 01:43 PM   #33
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The angle on the "Sushi knives" is more in the handle and not as much in the blade. Not to say that the blade angle isn't different, but most of the high end japaneese knives, regardless of type, have at least a 60/40 angle rather than a 50/50 angle of most western knives. This along with the grade of steel used produces a thinner, lighter, and sharper edge. It will also let most professional sharpeners ruin the blade because they tend to use a machine to sharpen the knives, and try to force a 50/50 edge on them. Yes a traditional sushi knife is a poor choice for vegetables, some meats and utility cutting, you don't use a screw driver when the FSM calls for a 12mm socket do you?


A santuko was designed as a sort of bastard blade somewhere between a chef's knife and a chineese cleaver. Not because it's impolite to point, but for more of a multipurpose aspect.
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Old 11-10-2009, 03:11 PM   #34
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I've got a Henckel set we bought about 8 years ago from Bloomingdale's when my wife worked there. I really like them (black handle) and have taken good care of them over the years. I personally don't throw them in the dishwasher b/c I hate to see the black handles fade, but that's personal preference. The chef's knife and the paring knife are the only ones that I've needed to sharpen. The bread knife is amazing at slicing bread, tomatoes, etc. The paring knife is great for tight things such as working a whole chicken, fruits/veggies, etc.

I'm sure that some people can get the job done with one or two knives, but a good set is like having a great toolbox. Sure, you could probably tighten every screw in the house with one flat-headed screwdriver, but wouldn't a mix of flat/phillip's head in different sizes make more sense?

Chopping garlic with that one serrated knife must be fun.


Regarding cutting boards - I love wood, but typically use the plastic ones. Don't use granite/stone/hard surfaced ones unless you're cutting cheese with a dull, flat blade.

Oh yeah, these are middle-of-the-road Henckels. Not their high end stuff. We paid $50 for the set and block w/ sharpening stick.
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Old 11-10-2009, 03:57 PM   #35
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we have both wood and plastic cutting boards. you shouldn't use the plastic one for raw meats.
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Old 11-10-2009, 04:19 PM   #36
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I like Alton Brown's suggestions, here's the transcript from the episode:
American Slicer Transcript

Some of his tips:
-don't buy a set b/c you probably won't need all of the knives.
-test fit the knives, see how you like the feel and balance in your hand
-always handwash and dry

These are my favorite cutting boards, a wood pulp that you can put in the dishwasher:
Amazon.com: Epicurean Cutting Surfaces 15-by-11-Inch Kitchen Cutting Board, Natural: Home & Garden


Also, I suggest checking out the local restaurant supply store as they are usually considerably cheaper than the other outlets.

Chris
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Old 11-10-2009, 04:59 PM   #37
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Quote:
Originally Posted by Miatamaniac92 View Post
I like Alton Brown's suggestions, here's the transcript from the episode:
American Slicer Transcript

Some of his tips:
-don't buy a set b/c you probably won't need all of the knives.
-test fit the knives, see how you like the feel and balance in your hand
-always handwash and dry

These are my favorite cutting boards, a wood pulp that you can put in the dishwasher:
Amazon.com: Epicurean Cutting Surfaces 15-by-11-Inch Kitchen Cutting Board, Natural: Home & Garden


Also, I suggest checking out the local restaurant supply store as they are usually considerably cheaper than the other outlets.

Chris
I have the same thing but it's a pizza peel and you can use it as a cutting board. great stuff.

dishwashers ruin knives. too hot for the steel.
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Old 11-10-2009, 05:38 PM   #38
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I've also heard the abrasive soaps (especially powdered) will dull a knife, bad for wooden handles as well obviously.

+1 on the restaurant supply stores, they should be much cheaper.
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Old 11-10-2009, 05:45 PM   #39
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Originally Posted by saint_foo View Post
Chopping garlic with that one serrated knife must be fun.
**** you! I love my knife. No I don't use it for chopping garlic. Chopped garlic sucks recipes. Smashing it with a mortar and pestle esnures maximum garlic flavor!
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Old 11-10-2009, 06:56 PM   #40
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Originally Posted by faeflora View Post
**** you! I love my knife. No I don't use it for chopping garlic. Chopped garlic sucks recipes. Smashing it with a mortar and pestle esnures maximum garlic flavor!




At least I know how to spell "ensure".
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