"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 01-14-2008, 05:09 AM   #21
Senior Cook
 
DrThunder88's Avatar
 
Join Date: Nov 2007
Location: Metro Detroit
Posts: 473
Quote:
Originally Posted by wysiwyg View Post
DrThunder88,
Robo410 advise is very sound.
Laguiole is a town 359 miles south of Paris that originally produced a pocket knife with a corkscrew that evolved into a steak knife. The ones that TJMaxx sells are low end merchandise with a stamped blade.
The actual Laguiole steak knife is a high end product used in all Michelin 3 Star restaurants, the most recognizable feature apart from the bee and the pistol shape handle is a forged blade, tapered (3 to 4 times thicker in the handle area) with a lot of artistic work on the edge.
I found a picture link in wikipedia, see below:
http://upload.wikimedia.org/wikipedi...Abeille_en.jpg
Good info. I did some looking after reading some of the other responses and came to the same conclusion. It's like France's version of Mora, Sweden!

Anyone have any experiences with A.G. Russell's steak knives? The knives themselves are good looking, and the blades are of an exceptional steel (VG10).
__________________

__________________
DrThunder88 is offline   Reply With Quote
Old 01-14-2008, 08:04 AM   #22
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by Caine View Post
You think $402.50 for 6 steak knives is "moderately priced?"

Here's what I consider (relative to the Lamson's) a moderately priced set of steak knives. They are very well made and extremely attractive. Unfortunately, their attractivness is partially lost unless you have the full set of kitchen knives and block to go with them.
I like LamsonSharp knives, but though considered by some as pricey my favorite steak knives are the Puma Jagdnicker and the Buck 107
Attached Thumbnails
Click image for larger version

Name:	puma1.JPG
Views:	115
Size:	10.3 KB
ID:	3320  
Attached Images
 
__________________

__________________
justplainbill is offline   Reply With Quote
Old 01-14-2008, 12:34 PM   #23
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Actually, you could just buy some Mora knives and they'd be excellent steak knives at a great price. The laminated Moras, especially, will take a razor sharp edge and hold it very well.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 02-02-2008, 02:09 PM   #24
Assistant Cook
 
Join Date: Jun 2006
Posts: 38
Would a short (6") chefs knife work good as a steak knife?
__________________
Nova5 is offline   Reply With Quote
Old 02-02-2008, 02:33 PM   #25
Assistant Cook
 
Join Date: Jun 2006
Posts: 38
What are the differences if any between Henckels Twin Gourment and Twin Signature series? i see the twin on the blade in black, the Signatures have him in red on the handle as well as black on blade.
__________________
Nova5 is offline   Reply With Quote
Old 02-02-2008, 04:19 PM   #26
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
If you are interested in value more than looks, type of steel, Rockwell hardness, etc. check Tramontina "Made in Brazil" steak knives. They have two lines, one with wodden handles and another one with laminated wood impregnated with thermoplastic resin (reddish color).
These stake knives will probably the last ones you will ever buy. They are made in Rio Grande do Sul, where the average consumption of stake is double of USA, and used in all the traditional Brazilian BBQ restaurants. If you ever been to one of this restaurants, you will probably understand what I mean.
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 02-29-2008, 04:59 AM   #27
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by Rob Babcock View Post

The Kyoto steak knives are armhair-shaving-sharp out of the box, and can get honed up to a much higher level of sharpness yet with a bit of touch op. They have really attractive Pakkawood handles and are pretty remarkable for $50.

Some others have made some good suggestions, too, but for the price I think the Kyoto's are hard to beat.
I just wanted to bump this to retract my statement. The Kyoto's have a good edge but a real problem with the handles splitting/cracking. Having lived with them for few months I now see that every one is cracked, even the ones I've never used! Just goes to show that first impressions aren't everything.

Since I've heard this from other owners I must now conclude that it's not an isolated case. I'd advise potential Kyoto purchasers to give them a wide berth- don't waste your money on them.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 02-29-2008, 11:30 AM   #28
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
Rob Babcock,
Sorry to hear about the dissapoinment with the Kyoto knives, I remember reading your comment and making a point of checking them.
Seems like there is a fundamental issue with the handles. Probably, green wood has been used and when drying, will twist and turn, cracking because of the blade preventing this.
Did you write to the company about it?
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 02-29-2008, 12:08 PM   #29
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
You know, someone with a little skill could replace that handle with whatever species wood you want. You might pay a few bucks, but you'll have your knife back.

just sayin'
__________________
Jeekinz is offline   Reply With Quote
Old 03-01-2008, 01:04 AM   #30
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by wysiwyg View Post
Rob Babcock,
Sorry to hear about the dissapoinment with the Kyoto knives, I remember reading your comment and making a point of checking them.
Seems like there is a fundamental issue with the handles. Probably, green wood has been used and when drying, will twist and turn, cracking because of the blade preventing this.
Did you write to the company about it?

No, I haven't bothered. Guess I could, but they're just beater knives I got to play around with. If nothing else I'll keep em around and test new stones & sharpening products on them.

Mine don't seem to be an isolated case, since one other DC'er has experienced the same problem.
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock 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 05:44 PM.


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