"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 05-21-2008, 01:41 PM   #21
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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.
__________________

__________________
Jeekinz is offline   Reply With Quote
Old 05-21-2008, 02:24 PM   #22
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Jeekinz View Post
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.
__________________

__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 05-23-2008, 03:45 PM   #23
Assistant Cook
 
Join Date: Sep 2007
Posts: 22
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
__________________
EastWestknives is offline   Reply With Quote
Old 05-24-2008, 12:15 AM   #24
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by EastWestknives View Post
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?
__________________
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 05-24-2008, 11:17 PM   #25
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to 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.
__________________
Caine is offline   Reply With Quote
Old 05-25-2008, 12:40 PM   #26
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Caine View Post
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.
Attached Thumbnails
Click image for larger version

Name:	Carter Funayuki (2).jpg
Views:	125
Size:	22.6 KB
ID:	4181  
__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 05-26-2008, 07:06 AM   #27
Senior Cook
 
DrThunder88's Avatar
 
Join Date: Nov 2007
Location: Metro Detroit
Posts: 473
6-8 degrees per side? Dang, that is sharp.
__________________
DrThunder88 is offline   Reply With Quote
Old 05-26-2008, 09:33 AM   #28
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by DrThunder88 View Post
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
__________________
buzzard767 is offline   Reply With Quote
Old 05-26-2008, 10:57 AM   #29
Head Chef
 
Leolady's Avatar
 
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
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!
__________________
Leolady is offline   Reply With Quote
Old 05-26-2008, 11:14 AM   #30
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
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.....
__________________

__________________
buzzard767 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 05:11 PM.


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