Knife Set

[Jeekinz]

I agree with the majority of the info already posted. However, I have seen some seriously sharp cheapo serrated bread knives. I would put most of my money on a chef, paring, utility or boning knife. Dont forget to pick up a WOODEN cutting board and a steel preferrable from the manufacturer of the knives.

[buzzard767]

Originally Posted by Jeekinz

I agree with the majority of the info already posted. However, I have seen some seriously sharp cheapo serrated bread knives. I would put most of my money on a chef, paring, utility or boning knife. Dont forget to pick up a WOODEN cutting board and a steel preferrable from the manufacturer of the knives.

chefmenot - don't bother with a grooved steel or you'll never reach the potential of a Japanese knife. They are files and hack up a fine edge. When viewed under magnification the edge looks like the Himalayas. Check out the Verhoeven Study, page 12.

"Steels" to use:
3. Glass smooth steel for soft edges like German knives.
2. Ceramics - V_E_R_Y lightly
1. Borosilicate glass with micro grooves - works on soft and hard steel - the only one I bother using nowadays. It extends the time between sharpening sessions.

[EastWestknives]

I'll put my two cents in with the petty knife. A huge chef knife makes you feel like King Arthur and everything, but something more manageable ends up making itself more useful in my kitchen.

Here's mine.

https://www.newwestknifeworks.com/st...ivesitem/petty

And another good medium sized knife.

https://www.newwestknifeworks.com/st...esitem/chopper

[Rob Babcock]

Originally Posted by EastWestknives

I'll put my two cents in with the petty knife. A huge chef knife makes you feel like King Arthur and everything, but something more manageable ends up making itself more useful in my kitchen.

Here's mine.

https://www.newwestknifeworks.com/st...ivesitem/petty

And another good medium sized knife.

https://www.newwestknifeworks.com/st...esitem/chopper

Pretty neat looking knives. What is the handle material- some type of polymer or composite?

[Caine]

If you want something completely different, try URI Eagle Ceramic Knives. You can select either the zirconium oxide (white) or zirconium carbide (black), for less than half what they charge for Kyocera cermaic knives, and they stay sharp pretty much forever. Ming Tsai uses the Kyocera knives, but number one, he's rich, and number two, Kyocera gives him the knives free fer nuthin.

You do have to be careful not to abuse them, because they have no flexibility and they will break under severe duress, like if you drop one on a hard surface, such as a granite counter top or ceramic tile floor, or if you attempt to use it for a purpose niot intended, such as a screwdriver or pry bar.

[buzzard767]

Originally Posted by Caine

You do have to be careful not to abuse them, because they have no flexibility and they will break under severe duress, like if you drop one on a hard surface, such as a granite counter top or ceramic tile floor, or if you attempt to use it for a purpose niot intended, such as a screwdriver or pry bar.

And, contrary to popular belief, they can be sharpened at home, but it takes the right equipment and patience. Also, they can't be sharpened to insane angles because they are too brittle to take on any rough handling.

I prefer steel mostly carbon, and a couple of stainless like 13C26. There is a head of cabbage shaking in its boots in my fridge because it knows this Murray Carter 6.7 sun Funayuki is going to have its way with it after the Indy 500. This knife is a High Grade in Hitachi White steel sharpened at around 6 to 8 degrees per side, best I've ever seen out of the box.

[DrThunder88]

6-8 degrees per side? Dang, that is sharp.

[buzzard767]

Originally Posted by DrThunder88

6-8 degrees per side? Dang, that is sharp.

Dr. T, that is Murray's edge. He is really good. This knife and a few others with such acute edges require freehand sharpening. My only mechanical device is an EdgePro Apex but the minimum capability is 10 degrees so it can't be used without losing sharpness. I have learned that I cannot reproduce an edge like Murray or Dave Martell, but with careful stropping I can reproduce about 90% of the original slicing ability. In itself, 90% is very sharp and the blades are capable of push cutting paper about an inch away from my pinchgrip on the top of the page. Tomatoes and celery beware....

Buzz

[Leolady]

On TV late last night, I saw a truly incredible knife set!

Chef Tony showed how one can cut a pineapple in two in mid-air! They are called "Miracle Blades".

And you can get 2 sets for only $39.99!

[buzzard767]

No doubt a bargain at ten times the price. From the Miracle Blade web site FAQ:

What is the distinct feature of the knives such as the Rock 'n Chop and the Chop 'n Scoop? The feature is the Acu-Grip Control Ball and its unique design that actually helps you chop. What is the purpose of the quick release for the Miracle Blade® Rock 'n Chop? It releases the food from the knife so the food does not stick
Oh man, how have I been able to survive without these features....

Mousing around the site lead me to a statement that edge grain cutting boards are not as good as end grain. True enough. Then I found a picture of their board - you got it - edge grain. LOL

As P.T. Barnum said.....