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Old 12-10-2004, 01:52 PM   #31
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waynet, that's a real beauty. a buddy of mine has a similar one. very heavy, the weight of the blade does a lot of the work.

mudbug, no need for fancy knives. i have an oxo good grips set that i love. and i chop a lot of veggies for a lay person (not in the food biz). ever since i changed from a hard plastic cutting board to a soft plastic one, and occasionally a wood one, the blades stay sharp. only needs to be "steeled" every so often.
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Old 12-10-2004, 03:38 PM   #32
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Quote:
Originally Posted by mudbug
I am not even going to tell you about my crummy knives. Don't ban me, please!
Don't be ashamed. I still use a set of Ginsu knives I inherited from my mom's kitchen! Can anybody get any lower than that?
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Old 12-10-2004, 03:45 PM   #33
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Quote:
Originally Posted by Psiguyy
Quote:
Originally Posted by mudbug
I am not even going to tell you about my crummy knives. Don't ban me, please!
Don't be ashamed. I still use a set of Ginsu knives I inherited from my mom's kitchen! Can anybody get any lower than that?
LOL! Remember those Ginsu commercials?! My mom had a set of their steak knives that she threw out when she cut the end of her finger off using one to untie the knot on a plastic bag. God forbid she'd waste a bag, and of course the accident was the fault of the knives!
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Old 12-12-2004, 01:47 AM   #34
 
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It's a joy to sit and read the comments of good "cooks" on important topics like knives...

The "bigger the better" says I!

The heavier the construction of the blade, and so on..I expect you understand...

My 12" (?) Chef's knife by "Trident" purchased about 20 years ago foraround and "incredible" $40 )Cdn$)! now costs about $150 (taxes in!) and gives suh incredible "Control" to what you are doing..the Henkels the lids bought me last Christmas are so light in weight and so skinny in blade that I have to "sneak" the big guy out and use him for the "serious" stuff...

Lifter
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Old 12-12-2004, 04:31 AM   #35
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I love my 16" scimeter (or is it scimiter?) knife. I can swing that sucker above my head and bring it crashing down on whatever my left hand is holding on the board. WHAMM!!! Cuts through anything. Meat. Bones. Nails.
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Old 12-12-2004, 05:05 AM   #36
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Quote:
Originally Posted by Psiguyy
I love my 16" scimeter (or is it scimiter?) knife. I can swing that sucker above my head and bring it crashing down on whatever my left hand is holding on the board. WHAMM!!! Cuts through anything. Meat. Bones. Nails.
Lets hope you don't mean your finger nails
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Old 12-12-2004, 05:09 AM   #37
 
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Quote:
Originally Posted by mudbug
I am not even going to tell you about my crummy knives. Don't ban me, please!
We would never ban you mudbug. We will help you when you are able to purchase some good knives though. :)

I think if you are looking to purchase some good knives, but don't have a lot of money, the Dexter carbon steel knives are a good choice if you like the heavier kind of knife Lifter is talking about and you want to buy them new.

What Lifter is saying is that the weight and size of the knife does the work and not you.

My knife forum recently had a thread on "Size Matters". Here are some of the comments:

What are the benefits of using a 12 to 14 inch knife? One nice long stoke w/ no sawing action. Just simple and beautiful slicing.

Carbon steel knives are the most popular steel for kitchen knives on the knife forum because of the ease of sharpening, the keeness the edge can be sharpened to, and the edge retention.

As far as price/function goes, members on the knife forum like the Dexter line. Here is a site where you can find a dealer near you. http://www.dexter-russell.com/cgi-bin/search.asp

I had bought some good dexter carbon knives on E-bay.http://cgi.ebay.com/ws/eBayISAPI.dll...35475&rd=1

http://cgi.ebay.com/ws/eBayISAPI.dll...42606&rd=1

http://cgi.ebay.com/ws/eBayISAPI.dll...63951&rd=1

http://cgi.ebay.com/ws/eBayISAPI.dll...43724&rd=1

http://cgi.ebay.com/ws/eBayISAPI.dll...87581&rd=1
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Old 12-12-2004, 03:25 PM   #38
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thanks so much for all the knife info, choclatechef! also the rest of you guys for not laughing aboutt my raggedy knives. I'll be better someday and buy "real" ones. or maybe just sharpen the ones I have a little more often
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Old 12-13-2004, 03:58 PM   #39
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Quote:
Originally Posted by Psiguyy

Don't be ashamed. I still use a set of Ginsu knives I inherited from my mom's kitchen! Can anybody get any lower than that?
My friend was given a set of "Chef Tony's" Miracle Blades which she relegated to her beach house. I used them and sincerely believe that I could cut an onion better with a dough scraper than with those knives ....
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Old 12-14-2004, 09:41 AM   #40
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At home I use a set of Chicago Cutlery knives. The French knife in that set is an 8". At work, I the three knives I pull out every day are my F. Dick 8" French Knife, 10" serrated scimitar bread knife (that thing is dangerous! Almost amputated my thumbtip once), and my F. Dick 3" paring knife. However, I've been noticing lately that I like to go to the kitchen equipment drawer and get out a Dexter 10" stamped French Knife when I'm chopping large quantities of stuff. Sometimes I even use the 12". I've found that stamped knives are lighter in weight, and I can chop with them faster and for longer periods of time. However, the tang doesn't extend all through the handle, so there is the chance of the handle breaking.
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