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Old 11-28-2015, 04:13 PM   #41
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This isn't a discussion of want vs. need, is it? Because I am of the opinion that knives, much like any other tool for a craftsman, have nothing to do with *need.*

Having said that, I have to admit that I think these knives are awfully pretty.
http://www.amazon.com/Wusthof-Classi...hof+ikon+cream
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Old 11-28-2015, 05:05 PM   #42
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This isn't a discussion of want vs. need, is it? Because I am of the opinion that knives, much like any other tool for a craftsman, have nothing to do with *need.*

Having said that, I have to admit that I think these knives are awfully pretty.
Amazon.com: Wusthof Classic Ikon Creme 7-piece Black Slim Knife Block Set: Kitchen & Dining
Pretty is good to look at, but function is more important, and these are what fit my hands:

Wusthof Classic

I like that they just happen to be $120 less than the Ikons for the same set (although price isn't a consideration within reason), but I'd never buy a full set.
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Old 11-28-2015, 09:06 PM   #43
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I'm sort of with Andy. I have a few knives that I've collected along the way, but I go for how it fits my hand first. For me the Wusthof Classic series and the Chicago Cutlery that looks similar are my favorites. I have 3 of each (Wusthof 10" and 6" chef's and 5" boning knife; Chicago 8" chef, 2" paring and 3" utility), along with a Dexter-Russell bread knife, and those are what I use 99% of the time.
I am with Andy also. I too have Chicago Cutlerly. I have very small hands and they have wooden handles, which I like. The wood feels secure in my hands. I had a 12" Shun chef's knife that I received as a gift. It is now in my son's home. Way too big for me. I find that the CC holds a sharp edge for a long time. Then I let my son sharpen them for me. I have a 7" chef's and a boning knife that I use all the time. Those are the first two I go for.

I often buy whole chicken legs with he back bone attached. Both of them come in very handy when cutting them up.
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Old 11-28-2015, 10:18 PM   #44
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I'm happy with the knives I have, but I have to stop myself from ordering more Le Creuset baking dishes and cast-iron cookware...
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Old 11-28-2015, 10:59 PM   #45
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I'm happy with the knives I have, but I have to stop myself from ordering more Le Creuset baking dishes and cast-iron cookware...
Oh Garlic-- I haven't succumbed to the Le Creuset dishes - yet. I told Steve I want a cast iron skillet, and he was all set to get me one, and then we ordered a new stove with glass cooktop and I told him to stop the presses because I was afraid I'd ruin the new stove.

I did buy a cast iron dutch oven, but refrained from the costly le creuset.

As for knives, I tend to buy the same three knives - chef, boning/utility, and paring. I really have never had need for anything else. If I bought the pretty Wusthof Ikons (I think they're the same size as the Classic - and I own that entire set), I'd just have him get me the chefs to start with. Balance is everything, don't you think? And if that's true, then I'd get the Wusthof for the chef knife, but the Shun for the boning and paring knives... because those suckers feel amazing in your hand. :)
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Old 11-29-2015, 09:54 AM   #46
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I've grown attached to my Henckels but would really like to try a really good Japanese knife. I don't think I want to own one though.

KDJ, do you sharpen your own knives? IF so, what do you use?
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Old 11-29-2015, 10:14 AM   #47
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I've grown attached to my Henckels but would really like to try a really good Japanese knife. I don't think I want to own one though.

KDJ, do you sharpen your own knives? IF so, what do you use?
If you try one, you'll own several.

Get yourself a Tojiro DP Gyuto or Nakiri style, or another VG 10 clad blade. You won't be disappointed.
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Old 11-29-2015, 10:18 AM   #48
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Hi Andy -

Ya know, I did way back in the day, and I used a stone and my steel. That's how they taught us, so that's what I did. The last 12 years has been like being in a coma; all the travel and really not being home much at all except weekends - and it's funny you ask because the DH and I were just talking about that and there's this sweet sharpener I've been eyeing because some of my decades-old knives really do need to be sharpened now that I'm home and cooking all the time-- and it's the wusthof, and looks like a handle. Have you tried it? I'd use my stone, but it's long gone, and I figured I'd try something new.
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Old 11-29-2015, 10:34 AM   #49
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Hmm... I was just reading that some people feel Shuns are overrated and overpriced. These same people recommend the Mighty Mac - another Japanese knife. I was just taking a peek at it, and it looks like a monster i.e. heavy. Anyone have one of these?
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Old 11-29-2015, 11:33 AM   #50
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Hi Andy -

Ya know, I did way back in the day, and I used a stone and my steel. That's how they taught us, so that's what I did. The last 12 years has been like being in a coma; all the travel and really not being home much at all except weekends - and it's funny you ask because the DH and I were just talking about that and there's this sweet sharpener I've been eyeing because some of my decades-old knives really do need to be sharpened now that I'm home and cooking all the time-- and it's the wusthof, and looks like a handle. Have you tried it? I'd use my stone, but it's long gone, and I figured I'd try something new.
Never tried it but I think I know the one you mean. It's a pull through sharpener, right?

I use the Lansky system. Professional Knife Sharpening System | Lansky Sharpeners
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