"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-06-2016, 01:19 PM   #41
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,018
Quote:
Originally Posted by LizStreithorst View Post
The only thing I'm worried about is the 12" slicing knife. However will I store a monster like that? Can I wrap it an a towel and stick it in the drawer?
A 12 inch knife is waaaay too long to be useful to me and I'm a tall gal with big hands and a confident cook ....

Personally, I'd consider switching it out for a shorter one. My slicing knife is 8 inches and does the job well
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 06-06-2016, 01:39 PM   #42
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 437
Thanks Kayelle. I will buy that if it doesn't come in with a decent sheath of it's own.
__________________

LizStreithorst is offline   Reply With Quote
Old 06-06-2016, 01:52 PM   #43
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 437
Quote:
Originally Posted by jennyema View Post
A 12 inch knife is waaaay too long to be useful to me and I'm a tall gal with big hands and a confident cook ....

Personally, I'd consider switching it out for a shorter one. My slicing knife is 8 inches and does the job well
I bought what ATC recommended. I'll use it mostly for slicing roasts. I don't like it when I slice and the slices aren't even. Here's the video that made me decide to buy this monster.
LizStreithorst is offline   Reply With Quote
Old 06-06-2016, 02:12 PM   #44
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,018
Quote:
Originally Posted by LizStreithorst View Post
I bought what ATC recommended. I'll use it mostly for slicing roasts. I don't like it when I slice and the slices aren't even. Here's the video that made me decide to buy this monster.

That was a very good video!

They make a good point about making sure your slicing knife is long enough so that the slice is even and not torn.

I usually don't have huge roasts to slice; the largest might be a 25 pound turkey, so my shorter blade works fine. I think a 12 inch knife would feel more like a sword to me!

That said, YOU will be using it and if it feels good to you and performs well then that's all that matters!!
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 06-06-2016, 02:18 PM   #45
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,606
I like magnet bars like others said.
__________________
"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 06-06-2016, 02:31 PM   #46
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 437
In my kitchen it's more convenient if the knives that fit in the block are kept in the block. I have counter space. What I don't have is a lot of space between the counter and the bottom of my upper cabinets. The carpenter made it that way when he built my house because I'm short. I'd prefer to put the monster in a sheath and put it in the drawer. I just want to give it a place where it will be safe.

Jennyema you may be correct about the monster knife. I based my decision on the lady who did the video and the reviews of the knife on Amazon. Truth is I won't know until I try it.
LizStreithorst is offline   Reply With Quote
Old 06-06-2016, 03:30 PM   #47
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,897
Liz, if push comes to shove, you could make a sheath out of cardboard and masking tape to store it in the drawer. I have plastic guards and cardboard guards that came with my knives, acquired a couple of all-purpose guards along the way, and a couple of home-made cardboard ones to cover knives that came nekkid. They all keep the blade safe and away from your hand. If you have the dexterity to trim dogs and such, you've got this blade sheath making thing *ahem* covered.
__________________
“How can you govern a country which has 246 varieties of cheese?”— Charles de Gaulle

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 06-06-2016, 03:39 PM   #48
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 437
Yes, my Goddess, I can do that easily. I had just never thought of it. Thanks for the excellent suggestion.
LizStreithorst is offline   Reply With Quote
Old 06-07-2016, 07:15 AM   #49
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,168
I don't even have a slicing knife. Either I use my 7-inch santoku chef's knife or, more often, my husband uses the 9-inch chef's knife that came with my culinary school knife kit. But I make don't make whole roasts very often and when I do, they're just two or three pounds.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 06-07-2016, 07:38 AM   #50
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,861
Quote:
Originally Posted by LizStreithorst View Post
Yes, my Goddess, I can do that easily. I had just never thought of it. Thanks for the excellent suggestion.
An empty paper towel tube would work as a sheath, just cut down one side, lay the knife on the cut tube and fold to fit. Use duct tape on the pointy end to keep it tight.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 06-07-2016, 09:23 AM   #51
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,606
Quote:
Originally Posted by GotGarlic View Post
I don't even have a slicing knife...
I've never owned one either. If I made a lot of standing rib roasts I'd get one but my taste and budget are lean toward pork butt.
__________________
"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 06-07-2016, 09:32 AM   #52
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,623
I also don't have a slicing knife. I use an 8" carving knife. If I'm serving a prime rib roast, no one will be complaining about the slicing marks on the meat.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-07-2016, 10:01 AM   #53
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,168
Quote:
Originally Posted by Andy M. View Post
I also don't have a slicing knife. I use an 8" carving knife. If I'm serving a prime rib roast, no one will be complaining about the slicing marks on the meat.
+1
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 06-07-2016, 10:05 AM   #54
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
I do have 2 carving sets (fork and knife). I got a Forschner carving set for a gift years ago, and I inherited my father's carving set when he passed. That said, I mostly just use my 10" chef because it's handier to just pull it out of the block.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 06-07-2016, 10:56 AM   #55
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,714
We each have our own 7" Santoku knife and it's the knife we use 90% of the time. They fit our hands perfectly.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-07-2016, 12:19 PM   #56
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 886
I feel like a knife idiot. I have five Japanese knives. Two ordered online, pricey but very, very...everything else comes to me second-hand, from thrift stores. Mostly higher end cutlery, in good to excellent condition. I've been lucky that way. I have only one "set," an oddball three piece Michael Graves designer set, 8"chef, 5" utility and 2" parer. They are impossible to find now, and actually pretty good knives. Came in a blister pack, I paid $8 for them.
gadzooks is offline   Reply With Quote
Old 06-09-2016, 02:47 PM   #57
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 437
Slicing knife arrived today. No sheath. I'll have to make my own. I'm hoping the bread knife will arrive tomorrow.
LizStreithorst is offline   Reply With Quote
Old 06-10-2016, 05:30 PM   #58
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,381
Quote:
Originally Posted by jennyema View Post
A 12 inch knife is waaaay too long to be useful to me and I'm a tall gal with big hands and a confident cook ....

Personally, I'd consider switching it out for a shorter one. My slicing knife is 8 inches and does the job well
Me too. Only I have very small hands. I gave my 12" Shun knife to my son Spike. I hated to part with it as it was a gift from a very dear friend Ro.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-10-2016, 07:47 PM   #59
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 437
It doesn't seem overly long to me and I'm 5'3" and have small hands and thick arthritic fingers. But I have yet to try it out. If I don't like it I'll let you know.

I wish the dang bread knife would arrive.
LizStreithorst is offline   Reply With Quote
Old 06-11-2016, 12:10 PM   #60
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 807
Kitchen knives are an investment. Anyone who is looking to buying them should, in my opinion, look to buying knives that will last a lifetime - go for the best, and get the best knife sharpener to go with them. Japanese knives are the best, but you can go for a set of French kitchen knives that work almost as well. Then you need to know how to use them, and, most important, how to keep them and how to sharpen them.

My knives are years old, of the best quality, and they never let me down. Good knives are the main kitchen treasure - you treat them well and they give good service to you. But only buy the best.

di reston

Enough is never as good as good as a feast. Oscar Wilde
__________________

di reston is offline   Reply With Quote
Reply

Tags
knives

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×