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Just thought I'd try to inject some life into this forum... 
What's your favorite kitchen/chefs knife?
I love my two Mac knives. Cut like absolute magic, and are so well balanced.
If you can't beat them, arrange to have them beaten. |
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i like this one, it's by no means high end but it gets the job done.
http://www.target....F8&asin=B000IWV2T8
F this I"m going exploring! |
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I don't really care what knife I use, but I would love any victorianox blade.
http://www.victori...fm?page=302&lang=E
"Programming today is a race between software engineers striving to build bigger and better idiot-proof programs, and the Universe trying to produce bigger and better idiots. So far, the Universe is winning." - Richard Cook |
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I use Wüsthof knifes, I had to get them for culinary school. I dropped out but I use them because they are still in good shape.
Everybody is somebody else's weirdo. |
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Yeah. I'm trying to find decent knives for sushi and such
without breaking the bank of professional chef knives.
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Posted by ElectricalFire
I use Wüsthof knifes, I had to get them for culinary school. I dropped out but I use them because they are still in good shape.
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Did you attend the CIA (NOT the Central Intelligence Agency, or lack of with this current administration in charge)?
I'm straight, but I support every person's pursuit of human rights- including legalization of same-sex marriage.
"Life is a series of surprises, and would not be worth taking or keeping if it were not." Ralph Waldo Emerson |
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I use Henkels knives (twin cuisine collection). I got the ~12 piece chef's set when I got married. Their carving kit is nice as well. They are very nicely weighted and low maintenance.
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I own a
10" Shun (KAI) Chef's Knife
10" Victorinox
Wustoff Trident Filleting and Boning knives
And Various other Victorinox Paring, turning and others.
All great knives that get the job done, plus I bought everything I needed for less that $1000.
Now I've got that feeling once again, I can't explain, You would not understand, This is not how I am... I have become, Comfortably Numb... |
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How do you tell a knife is a good knife?
I have a set of Chicago Cutlery.
I can cut a tomato with no resistance.
He seemed to move among very delicate objects, on ground mined with goodness knows what precious explosives. ~ Jean Cocteau |
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I almost solely use my Victorinox steak knives in the kitchen, for everything.
http://www.longexposure.net |
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The Henckels TWIN Cuisine 8" Chef Knife is my current favourite but I have a set and they all have their purpose.
http://www.houseof....php?p=2001_014047
~Taco |
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Henkel or Trident or gtfo.
(although those ceramic blades made by what's-it-called are really really decent)
"The truth is knowable. But probably not, ever, incontrovertible."
--Don DeLillo
PICS |
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At work I use a set of victorinox , they are hardy, sharpen well and keep their edge a decent amount of time.
I had to buy scinelli for school ... i hate hate hate them ... atm they are my home use knives.
I got a ceramic knife the other day as a belated x-mas gift ... i like it so far will tell you more once I break it in ....
I would love to buy a Damascus blade someday... though my next purchase will probably be a 6 inch utility or chef knife vixtorinox wooden handle
Nevermore |
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We actually only have like 3 kitchen knives. They aren't too great. Obviously in the market for a nice set. Nothing to elaborate. Looking for something around $100ish. Any suggestions?
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victorinox all the way best bang for buck ..... 10 inch chef blade will run you about 60ish canadian plastic handle you can shell out a little extra for a wood handle (which in my opinion is well worth it!!)
Nevermore |
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Posted by MidnightRaven
victorinox all the way best bang for buck ..... 10 inch chef blade will run you about 60ish canadian plastic handle you can shell out a little extra for a wood handle (which in my opinion is well worth it!!)
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Henkel or Trident or gtfo.
(although those ceramic blades made by what's-it-called are really really decent)
fx'd
"The truth is knowable. But probably not, ever, incontrovertible."
--Don DeLillo
PICS |
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I have a 10" Shun (Kershaw) damascus style that I use. for anything else though its my chinese cleaver. Best knife I have ever owned.
There is no landscape so lonely and desolate as that of the human face. |
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I'm quite attached to my Henckels 5" and 7" Fine Edge Pro Santokus, I bought them to use at work (in a kitchen), and I like them enough that I'll use them at home too. They're not expensive or fancy by any means, but they retain a sharp edge for quite a while, and slice with very little resistance. Next I'm going to look for a chef's knife between 9" and 11".
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is there anything it cant cut
http://www.youtube...atch?v=QUarASqrVnY
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Like others, we have Wustoff, but you need to sharpen them to keep them effective. I got them when I worked @ Crate & Barrel so they were deeply discounted. I think the Henckels are probably the same quality but come cheaper. Currently a knife in our rotation is a 6 dollar job we got @ kroger, so really just go w/what ya got unless you know what you are doing.
You betcha |
Ethics
