 |
|
01-11-2009, 01:21 PM
|
#21
|
Assistant Cook
Join Date: Jan 2009
Location: Nebraska
Posts: 43
|
Personally the only knives I deal with are global. I love them and they are very high quality. an 8 inch chefs is 90 dollars, but with a coupon you can probly get 20 percent off of that. I ordered mine on line
__________________
__________________
|
|
|
01-11-2009, 01:39 PM
|
#22
|
Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,593
|
Regardless of the size, material and price of the knife...you should hold it and feel it in your hand. As someone already mentioned, a costly knife is no good to you if it doesn't feel right when you use it. And, you will use a good knife often.
__________________
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
|
|
|
01-11-2009, 11:40 PM
|
#23
|
Senior Cook
Join Date: Nov 2007
Location: Metro Detroit
Posts: 473
|
Quote:
Originally Posted by SShepherd
actually, the 440 grades of stainless are medium to high carbon content
(from .65-.75 for 440a, to .95- 1.2 in 440C)
low carbon steels are generally softer, and have less edge holding, meaning they need to be sharpened more often.
I over simplifyied things a little 
|
Oops, I misspoke! The 440-series steels are pretty good. I was thinking of 1.4116, which is less good. It's serviceable, of course, being similar to the steel in Victorinox blades, but definitely not worth paying too much extra for.
__________________
|
|
|
01-12-2009, 12:16 AM
|
#24
|
Cook
Join Date: May 2008
Location: Michigan
Posts: 74
|
Quote:
Originally Posted by DrThunder88
Oops, I misspoke! The 440-series steels are pretty good. I was thinking of 1.4116, which is less good. It's serviceable, of course, being similar to the steel in Victorinox blades, but definitely not worth paying too much extra for.
|
I couldn't agree more
if it doesnt say 440C, it's 440A..and thats probably the bottom of whats acceptable for a good kitchen knife.
__________________
|
|
|
01-12-2009, 08:12 AM
|
#25
|
Sous Chef
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
|
Quote:
Originally Posted by SShepherd
I couldn't agree more
if it doesnt say 440C, it's 440A..and thats probably the bottom of whats acceptable for a good kitchen knife.
|
Tell me if I'm wrong, but isn't 440A used because it's #1 Cheap and #2 Highly stainless? Why else would they be made out of such soft, crappy edge stuff?
Buzz
__________________
|
|
|
01-12-2009, 08:34 AM
|
#26
|
Cook
Join Date: May 2008
Location: Michigan
Posts: 74
|
Quote:
Originally Posted by buzzard767
Tell me if I'm wrong, but isn't 440A used because it's #1 Cheap and #2 Highly stainless? Why else would they be made out of such soft, crappy edge stuff?
Buzz
|
100% correct
__________________
|
|
|
01-12-2009, 09:06 AM
|
#27
|
Sous Chef
Join Date: Nov 2008
Posts: 706
|
Quote:
Originally Posted by Scotch
Masahiro knives are a great buy. This 180mm Santoku is only $42.95:
There are several other sizes and styles available for similar prices here.
|
Thanks Scotch, those are good prices for those, all of the Masahiro knives at amaz are over $100.
__________________
Time is what keeps everything from happening all at once.
|
|
|
01-12-2009, 09:14 AM
|
#28
|
Sous Chef
Join Date: Nov 2008
Posts: 706
|
__________________
Time is what keeps everything from happening all at once.
|
|
|
01-12-2009, 09:38 AM
|
#29
|
Cook
Join Date: Sep 2007
Posts: 53
|
Hi!
I love my Wusthof 7-inch Grand Prix Santoku! The Forschner Victorinox Fibrox Santoku is also a great knife for a good price.
But, like others have said, the feel of the knife is really important and for that reason, it's a good idea to see and hold and handle knives in person before buying.
Good luck!
|
|
|
01-20-2009, 02:52 PM
|
#30
|
Assistant Cook
Join Date: Jan 2009
Posts: 9
|
Wusthof 9" Chefs for 7 years here. It's a nice knife.
__________________
__________________
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|