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Old 06-28-2004, 08:55 PM   #31
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Thanks Barbara! :D I feel better now! 8)

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Old 07-03-2004, 07:00 PM   #32
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Hi - New here, but love cooking so thought this might be a good place to pick up some tips and maybe share some. Regarding knives, I have Henkels and do like them, but they absolutely need to be sharpened a bit after each use. Luckily, I have a wonderful husband who takes care of them for me and, if they do get a bit too dull, he will use a sharpening stone with a bit of oil and bring them back up to sharpness. A dull knife is just horrible, as I'm sure you all know. However, I do feel pressed to add that, because we have a motor home and needed to supply it with kitchen stuff, I purchased a set of five different sized really cheap knives (i.e., only $5.00 for the whole set), and have had them for over 3 yrs., used pretty regularly in camping season. They are really great and have never ever been sharpened. Looking forward to keeping up with your site.

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Old 07-03-2004, 10:09 PM   #33
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Old 08-23-2004, 09:20 PM   #34
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Wait until after Christmas (like the day after) and go to a department store and Henkels will be on sale big time. You can start out w/ a block set and then add to it since it will have additional slots for extra knives that are not included in the set. I really love mine. They are easy to keep sharpened if you just sharpen every time you use one. Sometiimes amazon.com has them on sale, too. Good luck with your search!
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Old 09-02-2004, 10:34 AM   #35
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Re: best knives

Originally Posted by maws
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.

My kitchen motto: keep your knives well sharpened.
I agree. I did not buy my carbon steel Sabatier knives in France [actually I have had them so long, I forgot where I got all of them], they are great. So are Dexter Russell carbon steel knives, and the old Henckels Twinworks carbon steel knives.
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Old 09-18-2004, 05:23 PM   #36
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Japanese knives are the way to go! My Wusthof's are great but once I purchased my first Japanese knife, there was no turning back. The steel is much harder and retains an edge better as well.

Check out the Masamoto VG-10 Western at this site.


The Tojiro 27cm gyutou is a great knife for the price and would be a good starter knife.
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Old 10-01-2004, 07:21 PM   #37
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Which knives to buy....

Knives are a very personal thing as you can see from many of the posts. I love my Wustoff Trident knives the best. They are not what I call cheap but I have never replaced one in 20 years. Another brand that I now have started to sell here in Canada is "Ivo". It is german steel but is made in Portugal. Great knife for the money. I am just adding a sharpening service to my hardware stores and the equipment people have suggested "Freider Dick" knives. The price is very reasonable but as of yet I have not had an opportunity to bring one home and put it through its paces. Do not be miss directed that using a steel is "sharpening" a knife. It is actually removing a microscopic edge that has folded over slightly that actually seems to dull the blade. The steel removes this "edge". When you bring a knife in to be sharpened the blade is actually ground and "reset" to the perfect edge. If you use your steel with every use, you will not need to have your knive sharpened as often. If you do not like the price for the knives you prefer you should look to buy them here in Canada....your dollar is worth approx $1.30 here. Hope this helps 8)
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Old 10-02-2004, 05:47 PM   #38
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A great knife to a chef is worth its weight in gold.(hmmmm.....well it sounds good.....huh?) And three great knives is all you need. Right? Yes, how does it feel in the shape of your little or big or medium hand? Right now I think we have 30 or 40 knives of all brands. And all I know if is they are not sharp they are worthless. I also know every single time in my life after sharpening I have cut myself very deep! OUCH! Dumb me. :oops: I do not like the serrated edge things, unless it is a bread knife, or a very very thin fruit knife. BTW we recently found a serrated potatoe peeler. GREAT for peeling peaches and fruit!!! :D (one of my favorite tools.)
One more((( HUG)))) for the road, meekasu
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Old 10-09-2004, 09:03 AM   #39
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Geraldine (quote)
"...I have no room in my kitchen for a serrirated knife. I hate and abominate them. For my money all they do is rip and shread food. I also do not like an electric knife. Useless gadget. Doesn't make clean cuts, just chews stuff up...."

What about breads? Sponge or angel food cakes?
bev kile
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Old 10-09-2004, 09:10 AM   #40
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I received a Croma 301-Steel, 10" Chef's knife for Christmas last year. I use it daily cooking for my family. I have yet to sharpen it. It is still razor sharp. I do hone it on the steel before each use.

What I like about this japanese made, Porsche designed knife is its weight, ballance, and handle. The handle is solid metaland joined seemlesly to the blade. The blade is tapered from the spine to the edge, with no curvature. This is important when cutting through mellons, winter squash, and other things with a hard rined. Knives with Hollow-Ground edges push the food apart, like a wedge, rather than slicing them.

Before getting the lightweight Croma, I always though that the heavier the knife, the better, as the heft would aid in slicign and chopping operations. What I found is that it slows you down a little as it takes more energy on the upstroke and really doesn't aid inthe downstroke. Plus, if you are doing a lot of chopping, the heft can make the job a chore.

The unique Croma handle shape provids me with unparalelled control. The outside heal of my hand rests agains a wide, flat surface at the far-end of the handle which increases the moment of force. This makes chipping chores extremely efficient. The handle narrows in the vertical plane as it moves toward the blade. This gives great control and keeps the knive from turning to the side. It is a simple, yet elegant and intelligent design.

I've tried many knives, some expensive, some very cheap, an many in-between. For ease of use, durability, and versatility, I just don't think you can beat this knife brand. I truly love it. I would sooner trade my car than my knife (well maybe not, but it would be a close decision) .

I purchased the Croma Santoku for my son who is a chef at a local Itallian Restaurant. He absolutely loves it. He previously owned professional knives recommended to him by the restaurant owner. Not only did they not hold up as well, but just weren't as efficient to use. And as was posted earlier, because they were a recognized name-brand, they grew legs. He tried the Croma and won't switch back to the other brand. He also won't leave his Croma out of sight. He usually won't take it to work. He did have to replace it though as one of his room-mates went kind of nuts (literally, ended up in a psych-ward) and broke the Croma while threatening to kill himself and others. The guy was just a cook at the restaurant that needed place to stay. My son said yeh. The rest is history. Happily, the guy lives there no longer. My son loved the knife so well, that he got a new one right away.

Now theses knives are expensive. But they are worth every penny, IMHO.

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