"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 01-08-2016, 06:58 PM   #41
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,896
Quote:
Originally Posted by RPCookin View Post
The block was the best thing we got from the Cutco knife set my wife got sucked into buying 12 years ago. The only thing we still use from that set with any regularity are the steak knives and the nice block with horizontal slots. It now holds 3 Wusthof (6" and 8" chef and one boning), 2 Chicago Cutlery (paring and utility), and one Dexter Russell bread slicer.
DH bought me a Cutco set of knives and the serving set many years ago. I love the look of the pearl handles. Then I learned more about knives and he bought me a Henckels Santoku knife, which I love and use all the time. With the chef's knife and boning knife from my culinary-school kit, plus a cheese knife from our trip to Italy, my collection outgrew the Cutco block, so I bought the Henckels.

I still love and use the Cutco serving pieces, serrated knife and spreader. I'll look at the steak knives. I'd like to have a matching set. Maybe for Valentine's Day
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 01-08-2016, 07:45 PM   #42
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,046
Quote:
Originally Posted by taxlady View Post
RP, I guess you don't get tomatoes with really tough skins.
I can come back on you and say you don't have sharp knives. There is no tomato ever grown that I can't slice paper thin with my Wusthof chef knife.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 01-08-2016, 07:54 PM   #43
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Quote:
Originally Posted by RPCookin View Post
I can come back on you and say you don't have sharp knives. There is no tomato ever grown that I can't slice paper thin with my Wusthof chef knife.
Sure you can you can say my knives aren't sharp enough. But, I have had the problem when the knives were just back from being professionally sharpened. Now, I'm not saying that it happens all the time, just when the skin is particularly tough and the tomato is very soft.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-08-2016, 09:29 PM   #44
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
What type of knife is best for cutting regular chocolate bars like Green & Black's?
__________________
kitchengoddess8 is offline   Reply With Quote
Old 01-08-2016, 09:40 PM   #45
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
Quote:
Originally Posted by kitchengoddess8 View Post
What type of knife is best for cutting regular chocolate bars like Green & Black's?
I use a bread knife like an old-fashioned paper cutter. Place the tip of the blade on the cutting board and bing the handle down to cut off bits of chocolate.
__________________
"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 01-08-2016, 10:35 PM   #46
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Quote:
Originally Posted by taxlady View Post
Sure you can you can say my knives aren't sharp enough. But, I have had the problem when the knives were just back from being professionally sharpened. Now, I'm not saying that it happens all the time, just when the skin is particularly tough and the tomato is very soft.
I completely understand about tough skinned tomatoes Taxi. It sounds like others don't. When the SC lived in Los Angles county, the tomatoes he grew had such tough skin you couldn't chew it! I gave up and was forced to peel them. Hey, whatever works right?
__________________
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 01-08-2016, 10:38 PM   #47
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by Andy M. View Post
I use a bread knife like an old-fashioned paper cutter. Place the ti[ of the blade on the cutting board and bing the handle down to cut off bits of chocolate.

I tried it with my new 8" bread knife and it came out a bit crumbly :(


Sent from my iPhone using Discuss Cooking
__________________
kitchengoddess8 is offline   Reply With Quote
Old 01-08-2016, 10:43 PM   #48
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Quote:
Originally Posted by kitchengoddess8 View Post
I tried it with my new 8" bread knife and it came out a bit crumbly :(


Sent from my iPhone using Discuss Cooking
Chocolate is easier to cut if it is a bit soft.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-08-2016, 10:47 PM   #49
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by taxlady View Post
Chocolate is easier to cut if it is a bit soft.

Thanks! Will try it again :)


Sent from my iPhone using Discuss Cooking
__________________
kitchengoddess8 is offline   Reply With Quote
Old 01-08-2016, 11:17 PM   #50
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
Quote:
Originally Posted by kitchengoddess8 View Post
I tried it with my new 8" bread knife and it came out a bit crumbly :(


Sent from my iPhone using Discuss Cooking

Usually, when you're cutting chocolate as I described, it's for inclusion in a recipe where it's melted. If your intent was different, I apologize for giving you a less than helpful answer.
__________________

__________________
"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
Reply

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



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:32 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.