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Old 04-30-2002, 09:42 AM   #11
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best knives

Geraldine gave us a truly all-embracing discussion on knives and their uses. I agree with what she said. I have a full set of French Sabatier knives, bought in Paris in 1984 and still as new. I sharpen them regularly and they are well-balanced in the hand and the weights seem to suit each task.
However, I also have a few ordinary kitchen knives, also bought in Paris, and for far less - at a shop that supplies the catering business. Two of them have wooden handles with blades completely anchored inthe handles. They are NOT stainless steel - and it is surpirsing how sharp they can be made and how slowly they dull. The one is steel, probably carbon steel,not stainless, but it does not rust. The second is the best. A smallish chef's knife with a sharply pointed blade that sharpens like a dream and hardly dulls. BUT is does rust, and I have to buff it and oil it after every use.
Another tip: when choosing a knife for chopping and mincing vegetables, see that the blade is slimmer at the point where it is fitted into the handle. This makes it easier for fine chopping with the point of the knife bedded in the chopping board and with rotating hand movements.
My kitchen motto: keep your knives well sharpened.

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Old 04-30-2002, 03:13 PM   #12
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Geraldine: please don't get mad at me, but, a steel does not sharpen a knife.
And: A knife in home use would likely need sharpening at about a 6 to 8 month interval UNLESS the knife is being abused.
Yes, steel your knife when you pick it up, when you pick it up, when you pick it up, EVERY TIME. Three strokes are sufficient.
Reading the posts, the repeating theme is: A knife that you will use. If it doesn't feel good, don't buy it. If the merchant has nothing for you to cut, bring some celery.
While in School, my Chef suggested a knife that will not get legs. I had 4 - 5 students per year ask me to obtain, for them, a knife without legs - a lower cost knife. This is mentionned above, and is important if you take your expertise anywhere.
If your cutting board is not wood or cutting-board plastic, you are probably doing damage to your knife.
Learning to sharpen a knife is paramount within the skills required.
Buy a stone.
Lubricate your stone with water FROM THE START - Water is readily available and will not go rancid.
If you do not know how to sharpen your knife, ASK. Someone will share this with you.
If your steel has lost its magnatism, it is not working!
Pack you knife in your checked baggage, and identify it as such when you check in.

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Old 05-10-2002, 07:19 AM   #13
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Better than putting it in your checked backage which will be gone through by people with sticky fingers send it UPS, FED EX or USPS from the airport, you will have it much sooner and have no worries about thieve or over zealous backage handler's these days.

Originally Posted by Finally
Pack you knife in your checked baggage, and identify it as such when you check in.
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Old 03-15-2003, 11:08 AM   #14
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I have a set of Chicago Cutlery Pro, that I bought at Wal-Mart. They are very good knives, same construction as Wustoff. It is sold as a set and you get an 8inch Chefs knife that when removed from the accompanying wood block sounds reminisent of a sword clearing a sheath and I can attest to the sharpness as while cutting and onion with the chefs knife I managed to almost severe my index finger and middle finger when the wet onion slipped. The set also comes with a 7 inch slicer a 4 inch parer, a 5 inch utility slicer, a steel, and also a curved fruit knife. All of these will shave the hair off my arm and I think I paid about $72.00 for the set. Making it well worth looking for. I love mine but I use a santoku and chinese cleaver for daily slicing and then pull out fancy stuff when I entertain... hahha just me... hope that helps
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Old 03-17-2003, 10:11 PM   #15
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Ouch on cutting your fingers!!! Yep, that's how I also measure the quality of a knife!! :oops:

Thanks for your input Lex.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 03-21-2003, 12:25 PM   #16
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I was searching for a good set of knives made in the USA. I came across a few manufacturers.
Dexter Russell
Carvel Hall
Lamson & Goodnow

Does anyone know of any others??
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Old 04-24-2003, 01:47 PM   #17
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Couple of quick tips: Don't read the ads. Pick up the knife & see how it feels. Ask to try it out. If your hand gets tired quickly don't buy it. Try a bunch of different knives before buying. I noticed everyone on here paraising steels & shaperening stones. The best & easiest edge I've ever gotten is from a ceramic sharpening set from Spyderco. I've had it since the mid-70s & sharpened everything from my chief's knife to diving knives to my everyday carry knife, a Syderco Marine.
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Old 05-03-2003, 09:32 PM   #18
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Finally: I just bought a steel put out by Victorinox and it is a diamond cut steel made for sharpening and it sells for about 3 times the price of a normail steel. Its covered with diamond dust and sharpens well. I personally use Victorinox at work and at home as I find they are reasonably priced and if they do get lifted its not the end of the world as the average knife runs for about 35 - 40$ canadian.
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Old 05-03-2003, 09:37 PM   #19
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I forgot to mention Victorianox is made by the "Swiss Army knife and watch company" :D
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Old 05-12-2003, 06:31 AM   #20
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My personal preferrence for home and work are the JA Henckels Professional-S series, mainly because I like the way the handles fit in my hand. Wustof Trident makes a similar handle (they are the ones with the silver dots on them) but Henckles was the first set I got when I started Culinary school so I guess there's a certain sentimental attachment to them. For the average cook, you don't need an extensive set of knives. But everyone should have:

a 10" Chef Knife (I hate the 8" ones)
a Bread Knife
a Boning Knife
a 3.5" or 4" Paring Knife
a Carving Knife
a Steel
a Sharpening Stone

In the end, it's all about keeping your knives sharp, and how comfortable you are using them. Just remember, the steel only smooths and hones the edge, but the stone is what really sharpens your blade.

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