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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 01-21-2011, 11:46 AM   #21
ride365
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I got suckered into selling Cutco knives 20 years ago. They're pricey, but every single piece from my sample set is still going strong today. They also have shears that disassemble for cleaning... brilliant.

FWIW, my main set is Wusthof.
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Old 01-24-2011, 10:23 AM   #22
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Cheers for the replies everyone Damn JJR, that is an expensive kit you have there! I'm going in to London this weekend coming so I think I'll go and have a look around and have a feel of some real knives. I always thought weighty knives were good, but reading your post it seems the opposite is true. There's much more to it than I thought there was going to be.

Now I've seen your Shuns everything else is going to seem inferior to me now!
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Old 01-26-2011, 03:33 PM   #23
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Well keep in mind every knife has a purpose... with the lighter knives, I have more control, the mobility of the knife is more seamless, more organic.

However I would not be enjoying this knife if i were chopping up sweet potatoes (dense) for example... when you need to use a good amount of force to cut through something, a heavier knife feels so much better IMO.

But for slicing/chopping/julienne/etc... my chef knife does it all so overall i'm a happy camper
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Old 01-26-2011, 06:20 PM   #24
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I went through a lot of life just needing 2 knives, a Large Chef's Knife and a Small Paring Knife but it sure is nice to have a set.
Knives are cool.

Another part of any good set is to get a pair of Kitchen Shears/scissors that break apart for easy cleaning.
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Old 01-31-2011, 03:44 PM   #25
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I've got a pair of Wusthof knives (the 8" chef & the 3.5" paring), and they do the brunt of most of my cutting. I did recently pick up a 4" Kiwi paring knife at an Asian market and a 4" generic ceramic in China for shits n' giggles. The Kiwi knife is super thin, like a razor blade - super sharp, and flexible. I've been using it for cutting awkward things like peppers and fillets. Best part is that the knife was $1.50.

I'm actually also a believer in the coffee mug / ceramic bowl honing method. Takes some practice to get the angles right, and you've got to remember that different types of knives require different angles. But you'll never be stuck with a dull knife at a friend's place again. Happy cooking
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Old 03-18-2011, 07:56 AM   #26
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Try the Kyocera ceramics (professional series, black blades.) I've owned all the high end knife brands, Global, Wusthof, Henkel, and a slew of others, and none compare to the ceramics. The ONLY downside is you cannot use them on bones or pits. They don't dull, but they do chip if you cut things you aren't supposed to with them.
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Old 03-29-2011, 06:43 AM   #27
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Got my gf a set of Global knives for her 30th birthday. She loves to cook for me so its win-win haha.

Got a set of 4 knives with a magnetic holder, so far they are awesome, almost afraid to touch them since they are very sharp and I am scared to lose a finger haha
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Old 03-29-2011, 04:35 PM   #28
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I only use the serrated cutco knife and love it. cuts thru anything.. frozen chicken, beef, and back to cutting a tomato perfectly.
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Old 03-29-2011, 05:19 PM   #29
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you cut through meat with a serrated knife?

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Old 03-31-2011, 08:40 AM   #30
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Try the Kyocera ceramics (professional series, black blades.) I've owned all the high end knife brands, Global, Wusthof, Henkel, and a slew of others, and none compare to the ceramics. The ONLY downside is you cannot use them on bones or pits. They don't dull, but they do chip if you cut things you aren't supposed to with them.
They will dull... if you use em enough they will lose their edge. They do stay sharper than steel knives but they will also wear down.

Serrated knife for meat? Even Cutco comes with a chef knife, try using that on meat. Serrated is a no-no.
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Old 03-31-2011, 05:33 PM   #31
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They will dull... if you use em enough they will lose their edge. They do stay sharper than steel knives but they will also wear down.

Serrated knife for meat? Even Cutco comes with a chef knife, try using that on meat. Serrated is a no-no.
I've used my 8" chef's knife for almost 5 years now, and it's STILL sharper than my Germans when they are brand new in box. The key with ceramics is not to cut things that you shouldn't cut with them like bones, cartilage, shells, etc. Ive never had them dull. My wife did chip one of them when she was cutting chicken and tried to cut a bone though.

For the price, they are FAR superior. I have a Global chefs knife that I think was $400 or so, and my ceramic was $130 or so. For the same amount of money, I can replace the ceramic every 3 years, and STILL be ahead.
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Old 03-31-2011, 06:10 PM   #32
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I've used my 8" chef's knife for almost 5 years now, and it's STILL sharper than my Germans when they are brand new in box. The key with ceramics is not to cut things that you shouldn't cut with them like bones, cartilage, shells, etc. Ive never had them dull. My wife did chip one of them when she was cutting chicken and tried to cut a bone though.

For the price, they are FAR superior. I have a Global chefs knife that I think was $400 or so, and my ceramic was $130 or so. For the same amount of money, I can replace the ceramic every 3 years, and STILL be ahead.
no offense, and i'm not trying to sound biased, but something seriously went wrong if you paid $400 for a global chef's knife and you can get shun elite's for $200...

my first 3 Shun's didn't even cost $400 lol... $130 for the 8" chefs, $100ish for the gokujo, and < $100 for my 3.5" paring
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Old 04-05-2011, 07:09 PM   #33
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Should be getting a few nice knives this weekend. Wedding shower gifts!

Wusthof Classic 4.5" hollow ground santoku
Wusthof Classic hollow 6" chefs knife
Wusthof Classic 8" chefs knife

Can't wait to try them out!
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Old 04-06-2011, 02:01 AM   #34
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no offense, and i'm not trying to sound biased, but something seriously went wrong if you paid $400 for a global chef's knife and you can get shun elite's for $200...

my first 3 Shun's didn't even cost $400 lol... $130 for the 8" chefs, $100ish for the gokujo, and < $100 for my 3.5" paring
Yeah, Global's GF (drop forged) series has a 12" Chefs for about $245 (retail) as their most expensive Chef model.

If I could convince myself to spend the money, I'd love to get some Watanabe Knives...Kitchen and Hunting/Tactical.

http://www.watanabeblade.com/english/
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Old 04-06-2011, 10:37 AM   #35
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what's wrong with cutting through meat with a serrated knife?
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Old 04-06-2011, 10:47 AM   #36
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Yeah, Global's GF (drop forged) series has a 12" Chefs for about $245 (retail) as their most expensive Chef model.

If I could convince myself to spend the money, I'd love to get some Watanabe Knives...Kitchen and Hunting/Tactical.

http://www.watanabeblade.com/english/
yep i've come across those a few times... so sick


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what's wrong with cutting through meat with a serrated knife?
you are shredding the meat rather than cutting through it... if you get a whole tenderloin and filet it yourself with a serrated, the cuts are going to look like **** and they aren't going to adhere well to a flat top... you are going to have shreds of meat everywhere, won't sear right, etc...

its just messy and more difficult in most cases.
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Old 04-06-2011, 04:55 PM   #37
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Yeah, Global's GF (drop forged) series has a 12" Chefs for about $245 (retail) as their most expensive Chef model.

If I could convince myself to spend the money, I'd love to get some Watanabe Knives...Kitchen and Hunting/Tactical.

http://www.watanabeblade.com/english/

If you like those, also check out Murray Carter:

http://www.cartercutlery.com/
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Old 04-16-2011, 04:19 PM   #38
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Hey peoples, what can you suggest for something under 50 dollars? I don't cook quite enough to need the good stuff.
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Old 04-16-2011, 07:51 PM   #39
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Hey peoples, what can you suggest for something under 50 dollars? I don't cook quite enough to need the good stuff.
http://www.amazon.com/Wusthof-Gourme...3001269&sr=1-2


Buy something that will last..you'll go through like 10shitty knives before 1 decent one. Spend $20-30 more up front and be done with it.
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Old 04-17-2011, 12:30 AM   #40
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: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.
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