Knives

Originally Posted by Fisch330ciTopasBlau

:Werd: You don't need a lot of knives but get a couple good ones. A nice Chef's knife (8"+) and a nice Paring knife.

you can get spoiled very easily tho

my 5 1/2" nikiri... omfg i know i sound like a pretentious twat but that knife seriously works wonders with small veggies, garlic, etc... noticeably much better than my 8 inch

need moar knivesssssssssssss :excitec:

Used forged globals in a professional kitchen for ten years. Best all around knives out there. Sharpen them with a two sided stone from a hardware store. They've taken a beating and continue two. For butchering, use forschner. Knife merchant.com will sell them.

I have a complete set of the Shun Premier knives (paring, utility, chef, santoku, slicing, and bread) and they are fantastic. I've owned Henckels, Wusthofs, and they just do not compare. The shuns are so sharp, I can hold the knife in one hand, sharp end of the blade facing up, drop a tomato on it, and it will get sliced cleanly in half.

I use the honing steel weekly to keep them sharp, and haven't had to send them in for sharpening yet. I do have 800, 3,000, and 8,000 grit Japanese whetstones- so I can touch them up myself if needed.

i just got a couple nicks in my chef's knife... i am so fvcking pissed right now, i have no idea how the eff it happened either

I present to you...

The Glock 81.

The only knife you will ever need.

gtfo of here you damn gunner

I own some Henckels (15+), some Wustoff (5+), some Global (4)and a Shun or two...
this doesn't count sushi, carving, Cleavers, Cimeters, shears, a chain saw and some needle nose etc...

Chefffing for 33 years you tend to accumalate some knives...

-A good Chef's Knife, I prefer 10"/12" Chef's, little knives are for little hands,
-A good slicer, serrated is for slicing like bread, tomatoes, and an offset serrated is best..
-A non serrated for meats
-a good Boning Knife, I prefer long and flexible
-and a paring knife is a good basic set....
-get a Cleaver for Bone Crushing/Cutting and evil fantasy reinactments...
-a good pair of shears too...

Learn to sharpen your knives dammit, it just takes practice!!!
I earned a lot of money sharpening knives for lazy cooks while in Culinary School...

A dull knife will cut you worse than a sharp knife and remember,

It isn't a bad cut unless you end up with two pieces...

My knives are always razor sharp, I keep them that way and I sharpen all of them, all makes...
I prefer to use the laying almost flat against the stone method, sharpening the entire length of the blade. (Half moon movement)
you want to make enough passes, quickly enough to generate some heat ( don't cut yourself) to get that razor's edge...
finishing with a good steel...
Some of the sushi knives are only sharpened on one side so watch for that...

buy the best knife you can and it will last longer than you,
pick a knife that fits your hand and feels good, balanced...

Originally Posted by GlockMan

I present to you...

The Glock 81.

The only knife you will ever need.

As a Floridian, you should be proud of your Randall knife heritage:


http://www.randallknives.com/index.php

The knives of presidents and astronauts.

Originally Posted by JJR4884

i just got a couple nicks in my chef's knife... i am so fvcking pissed right now, i have no idea how the eff it happened either

Same here man, no idea how I have these little nicks in my Shun.

Originally Posted by huyner328

Same here man, no idea how I have these little nicks in my Shun.

It's probably from your wives/girlfriends using them to remove staples.

Just got two more

Wusthof Classic Hollow Edge Chef's Knife (6")


Wusthof Classic 8" Chefs

Just got this
Global Knives Meat Cleaver (16cm)