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Old 01-10-2014, 12:41 PM   #31
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I have three Shun knives that are my favorites. In fact, in what has become a first of the year tradition, they are out being sharpened today.

I'm not a professional chef, but I like the way they feel. And they slice things so effortlessly. I swear there are times the onion just looks at that knife and falls apart.

I also have my dad's old Chicago Cutlery knives from the 1940s when he went to school to be a butcher. Some of them have been sharpened so many times there isn't much left of the blade. One in particular used to be a chef's knife, but I use it as a boning knife because that's what it looks like these days. They're sturdy and still hold an edge. CC used to be a quality brand but have gone downhill in the last couple of decades.
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Old 01-10-2014, 04:13 PM   #32
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I think he is talking about Jeff Smith the "Frugal Gourmet"?

He evidently was accused or prosecuted for molesting his assistant or something in that regard.
Do you remember the show? He had a young kid as his assistant and I think it was this kid?

I really was disappointed in what I heard about him as he had much influence on me as far as cooking goes.
The connection is Henckel knives. Jeff Smith used and promoted them on the show.
Yes I do remember him. The scandal was a lot bigger than the public heard. He was doing work with young boys that were getting into trouble. He would get them out of trouble and into their pants. He ran a kitchen for the homeless and had the boys working there as part of their probation. His wife divorced him and both of them died shortly after. His helper's name was Craig. He wrote his own cookbook. He was not one of the kids. He was too old. He like the boys that were in middle school. Craig was an adult grown man. Thank you.
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Old 01-10-2014, 06:20 PM   #33
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You have totally lost me. What in the world are you talking about? Who is leatherface? And what does he have to do with the subject of this thread?
Addie, Leatherface was one of the killers in the horror flick, Texas Chainsaw Massacres. He was a butcher who wore masks made of human skin and was supposedly inspired by serial killer Ed Gein. Nothing to do with Jeff Smith.
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Old 01-10-2014, 07:24 PM   #34
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Stupid me thinking this thread was gaining momentum talking about the OP's question
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Old 01-11-2014, 09:11 AM   #35
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Stupid me thinking this thread was gaining momentum talking about the OP's question
You too? We certainly got off the subject here.

So folks, what about those knives for professional chefs? Have we reached a consensus? Silly question, I know. I am not a pro chef, but I am happy with my different band knives. They all fit my small hand and take a good sharpening with my little hand held sharpener recommended by ATK. And that is all I ask. My son has my 12" Shun. Too big for my hand and too dangerous for me to wield.
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Old 01-11-2014, 09:20 AM   #36
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Originally Posted by Steve Kroll View Post
I also have my dad's old Chicago Cutlery knives from the 1940s when he went to school to be a butcher. Some of them have been sharpened so many times there isn't much left of the blade. One in particular used to be a chef's knife, but I use it as a boning knife because that's what it looks like these days. They're sturdy and still hold an edge. CC used to be a quality brand but have gone downhill in the last couple of decades.
Steve I had a knife like that. I got it as a gift from the old Spiegel's Catalog. It was a set of knives that had wooden handles with two rivets. The chef's knife when I first got them allowed my hand to clear the counter. But the time I decided it had served it time well, the wooden handle had split but was held with those two rivets. And anytime I went to chop, I was banging my knuckles on the counter. The blade had worn down to where it was no longer feasible to even try to sharpen it. But I loved that knife to its death.
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Old 01-11-2014, 09:48 AM   #37
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I just ordered two gyutos a couple days ago to replace the ones "I learned on". They've been dropped a couple times and suffered a chip or three Plus I did not like sharpening the large one I have. It has a double bevel on it and takes a while.
I ordered one of these and the next size up. Good knife for a decent price.
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Old 01-11-2014, 09:50 AM   #38
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I just ordered two gyutos a couple days ago to replace the ones "I learned on". They've been dropped a couple times and suffered a chip or three Plus I did not like sharpening the large one I have. It has a double bevel on it and takes a while.
I ordered one of these and the next size up. Good knife for a decent price.

Pac, What do you use to sharpen your knives?
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Old 01-11-2014, 09:58 AM   #39
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Pac, What do you use to sharpen your knives?
A Dremel...
Just kidding.

I have a Norton three sided sharpening block something like this one, but mine is med, fine and really fine
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Old 01-11-2014, 10:17 AM   #40
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A Dremel...
Just kidding.

I have a Norton three sided sharpening block something like this one, but mine is med, fine and really fine
I watched a video and this one would not work for me, it takes some skill to use!

I thought it was interesting that the fella in the video used transmission fluid for his sharpening oil.
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