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Old 01-07-2012, 02:11 PM   #11
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If you have problems controlling the knives and they don't feel right in your hand, then yes, buy knives that fit your hand. It is much safer and you will get fewer cuts and slices on your own person.

The knife lovers here are giving you permission to check out the knives! And do check the Kitchen Supply store, they have quality products at good prices.
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Old 01-07-2012, 02:43 PM   #12
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Originally Posted by PolishedTopaz View Post
If you do choose to buy new knives I would go to the resturant supply store for sure, the prices will be better than say Bed, Bath & Beyond. I would implore you not to buy knives at the supermarket. I am of the mindset when you buy cookware {knives in particular} on the cheap you will end up replacing them at least once, possibly more. Buy once, buy quality and have something that will last a lifetime. IMO
For the most part I agree with you. But, if you buy something cheap, you aren't finding out that you don't like a particular feature with an expensive item.
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Old 01-07-2012, 04:07 PM   #13
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ah, we get to the heart of the matter............what is "cheap" in the Kitchen knife world? (THIS ought to open a can of worms.........lol).

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Old 01-07-2012, 04:16 PM   #14
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For the most part I agree with you. But, if you buy something cheap, you aren't finding out that you don't like a particular feature with an expensive item.
Point taken. But I just don't see any benifits to a cheap knife.
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Old 01-07-2012, 04:20 PM   #15
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I tend to buy everything used so for me patience is more of an issue than cash. I spend what I need to in order to get the job done.

Polished Topaz advice is excellent but it made me chuckle because I am at the point in my life where even the cheap items will likely last me a lifetime.

At this point I tend to put the money into the ingredients and not the equipment. If you buy a good steak you should not need a good knife.
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Old 01-07-2012, 04:24 PM   #16
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Cheap to me is "not made well." The first step is to shop and discover what you like, and learn what goes into a good knife. What metal do you want? Stainless steel, carbon steel, Damascus? Type of handle, weight of the knife. Is a 6 inch or an 8 inch chef's nicer in your hand? Maybe you need a 10 inch for the best balance.

I use the shorter knives as I have smaller hands and arthritis, but I like a bit bigger handle. Counter height is uncomfortable for me, so an easier to wield knife is best so i don't get too tired "reaching up."

Or maybe you just need to go the sword length
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Old 01-07-2012, 05:04 PM   #17
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Perhaps we could give better advice if you described the knives you currently have on hand and your opinion of them.
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Old 01-07-2012, 05:34 PM   #18
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It might be a good idea to start by having your current knives professionally sharpened.
This is the best advice of all.

Old knives are not necessarily inferior. My knives are all at least 30 years old. But I keep them protected in a knife block, steel them regularly, and have them sharpened as needed. I seriously doubt that I will ever replace them - there is no need. Good, well maintained knives will last a lifetime.

A professional can sharpen them better than when they were new. They can often repair damage from abuse. And they can show you how to properly maintain them.

So unless there is something about "the wife's" knives, I'd take Andy's advice and sharpen them. Then use them for a while to see what does & doesn't work for you. At this point in your journey, I doubt you really know what exactly you need in a knife.
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Old 01-07-2012, 06:44 PM   #19
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If you buy a good steak you should not need a good knife.
...or good teeth.
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Old 01-07-2012, 07:41 PM   #20
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...or good teeth.
That is wonderful!
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