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Old 01-06-2011, 04:22 PM   #11
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If it is possible for you, you should source out a restaurant cutlery supplier. A company that rents and sharpens knives will also sell used, sharpened ones. I have bought a professional cleaver, 8 inch chef and a boning knife all for 30 bucks. They are as good as you will ever need.

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Old 01-06-2011, 11:56 PM   #12
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Originally Posted by bakechef View Post
Victorinox Forschner, or Dexter Russell are your best bets for low cost high quality knives. These knives are used in professional environments and really take a beating there. They are made to be comfortable to use (although this is subjective). I have Wusthoff knives but if I had to replace them it would be with one of these brands because they would easily fit into my budget and last a long time (the Wusthoff were a gift, couldn't have afforded this set myself)

If you have a restaurant supply store nearby go check out their knives, chances are they will have one or both of these brands.
I'll second this post. I know two professional chefs who use Victorinox Forschners. Their steel is excellent and, being a bit softer on the Rockwell scale than Wustoffs, are easier to keep steeled and edged.

I use a 12" Victorinox in my kitchen for cabbage, melons, etc. when I'm in need of a bigger knife than my 10" Sab. I also use the 12" Victorinox, and a 10" Victorinox, for cutting game (chops, roasts, etc) after I've made the largest cuts with my Old Hickory 14 and 16" butcher knives.

The composite handle doesn't squirrel all over in the blood and gore like the Sabs, Wustoffs, etc. The grips remain secure and firm in my hands in these messy situations. They'll do the same for you.

This goes double for large fish.

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Old 01-10-2011, 07:54 AM   #13
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Is a pairing knife with a standard blade or a serrated blade more useful in the home kitchen?

Thanks for all your input.

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Old 01-10-2011, 08:32 AM   #14
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For me a paring knife is more useful IMO. I use a serrated blade (aka bread knife) for slicing bread and pineapples and that is about it. And if I really had to then a sharp chefs knife could do both of those things just fine. A paring knife compliments a chefs knife for jobs that need detailed work or fine movements. When I used to have to cut grapes in half for my kids I would reach for my paring knife. Yes my chefs knife would have worked for that as well, but I was able to move faster with the paring knife.

Get your chefs knife first. You can always get a bread knife or paring knife later on down the road. For now, you should be able to use your chefs knife for just about everything and as you work you will start to realize when you would appreciate having a bread or paring knife. You will then know for you which will be more important.
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Old 01-10-2011, 12:32 PM   #15
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I was planning on getting this Victorinox paring knife: http://www.amazon.com/gp/product/B00...=ATVPDKIKX0DER

but the Kuhn Rikon Paring knife gets great reviews (in all colors) http://www.amazon.com/gp/product/B00...=ATVPDKIKX0DER.

It's hard to tell from the pics but the handle on the Kuhn Rikon looks shorter than the Victorinox.

Any thoughts on these two?

Thanks for your help and your patience.

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Old 01-10-2011, 03:48 PM   #16
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The Kuhn Rikon is a really nice little knife. It fits very securely in the supplied "saya" and holds an edge pretty well. It's definitely a cut above the Victorinox (no pun intended). That said both are nice little knives.

If we're not supposed to eat animals, then how come they're made out of meat?
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