"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 08-01-2015, 05:05 PM   #31
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
I was gifted a (9 piece?) Henckels set about 15 years ago. I didn't use all the knives right away and I still don't use some often. I have a boning knife that doesn't get a lot of use. Same for the carving knife and the bread knife. The other 6 plus the scissors are regulars.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-01-2015, 05:18 PM   #32
Sous Chef
 
Join Date: Apr 2011
Posts: 511
Quote:
Originally Posted by Andy M. View Post
I was gifted a (9 piece?) Henckels set about 15 years ago. I didn't use all the knives right away and I still don't use some often. I have a boning knife that doesn't get a lot of use. Same for the carving knife and the bread knife. The other 6 plus the scissors are regulars.
but yeah you see, the whole nacho depends on what is exactly your habits, preferences and proclivities.

I bake breads. I use the bread knife, a lot. perhaps you don't. no problem.

I rarely buy any largish chunk of meat except "bone in" - I use my boning knife right regular. perhaps you don't. no problem.

I rarely buy anything but a whole chicken which I cut up. the boning knife is the hen's meow. perhaps you don't. no problem.

so, Yardley has / does not have any multitude of problems or needs based on the unspecified needs and usage.

simple, eh?

one can always buy more knife styles/lengths to satisfy one's needs.
it's really tricky to sell bits and pieces of a set back to the store; eBay may be easier.
__________________

__________________
dcSaute is offline   Reply With Quote
Old 08-01-2015, 07:02 PM   #33
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by dcSaute View Post
but yeah you see, the whole nacho depends on what is exactly your habits, preferences and proclivities.

I bake breads. I use the bread knife, a lot. perhaps you don't. no problem.

I rarely buy any largish chunk of meat except "bone in" - I use my boning knife right regular. perhaps you don't. no problem.

I rarely buy anything but a whole chicken which I cut up. the boning knife is the hen's meow. perhaps you don't. no problem.

so, Yardley has / does not have any multitude of problems or needs based on the unspecified needs and usage.

simple, eh?

one can always buy more knife styles/lengths to satisfy one's needs.
it's really tricky to sell bits and pieces of a set back to the store; eBay may be easier.

Yes. While I don't use the 3 knives I mentioned often, I am glad I have them for those times when I need them. Had I not received the whole set as a gift, I would have bought 3-4 knives and added the others later. I still use a butcher's knife and scissors from an earlier set.

Plus, your needs change over time. You may decide to add a knife you never needed before or stop using a knife you used often before.

FWIW, that set came with a tomato knife. It's a 6" bread knife. I use it several times a week to slice my bagel. Never used it on a tomato. That's what a sharp knife is for.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-01-2015, 08:43 PM   #34
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,886
I bought the predecessor to this set about 12 years ago, and immediately gave away my Henckles knives to a close personal friend who had no good knives at all. They are the Gunter Wilhelm 12-Piece Chef Knife Block Set.

I have never been happier with the price or with the knives. They fit well in my hand, are perfectly balanced, hold an edge extremely well when sharpened, and the company honors their guarantee with no argument and no questions asked. On top of that, they look beautiful on my counter!


In the 12 years I have owned them, they replaced, free-fer-nuthin, the paring knife when the blade became discoloured, the 8-inch chef's knife when the handle popped a rivet, and the steel when it separated from the handle. And yes, I use every piece in the set.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 08-01-2015, 08:53 PM   #35
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
The GW knives have been around for a while. Always a handsome. They setup at Costco periodically. I bought the carving fork pictured.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-02-2015, 12:08 AM   #36
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Quote:
Originally Posted by Andy M. View Post
I was gifted a (9 piece?) Henckels set about 15 years ago. I didn't use all the knives right away and I still don't use some often. I have a boning knife that doesn't get a lot of use. Same for the carving knife and the bread knife. The other 6 plus the scissors are regulars.
And at the same time, I love my boning knife for a lot more than boning. I use it for many different meats - more for trimming fat and gristle and other membranes that I'd rather not serve than for boning. It's just a handy size for a lot of uses.

I rarely use a paring knife - more likely to use my boning knife for small work - but I also don't peel much of anything with a knife, which I guess is what a paring knife is supposedly for. I also don't do things like radish flowers, etc. I guess nobody would confuse my food with art.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 08-02-2015, 03:31 AM   #37
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Quote:
Originally Posted by RPCookin View Post
And at the same time, I love my boning knife for a lot more than boning. I use it for many different meats - more for trimming fat and gristle and other membranes that I'd rather not serve than for boning. It's just a handy size for a lot of uses.

I rarely use a paring knife - more likely to use my boning knife for small work - but I also don't peel much of anything with a knife, which I guess is what a paring knife is supposedly for. I also don't do things like radish flowers, etc. I guess nobody would confuse my food with art.
I use my paring knife for....Lets see, picking out splinters, sharpening pencils when I can't fine the pencil sharpener for my eyebrow pencil, certainly not for paring. That's is what my serrated peeler is for. I have two paring knives. Dollar Store specials. Five for $1. When one gets dull, get another out of the package. I might use it to dig the eyes out of taters if the tip of the peeler can't get it. Oh yeah. I have used the parer to remove a spot on a veggie or fruit that doesn't look to healthy to me.

I think it is time to start telling new cooks that instead of a paring knife , to get a good peeler. I don't know of anyone who pares veggies anymore with a knife. To much waste.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-02-2015, 08:03 AM   #38
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
I primarily use my paring knife for cutting the cores out of small vegetables.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-02-2015, 08:52 AM   #39
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I'm going to put in a plug for my favorite brand of knife, as it just works. I have a Chroma type 301 F.A.Porsche, 10 inch chef's knife. I've read the review on this knife and many people think the knife is terrible. I've been using this same knife for 90% of my cooking for 12 years now, and I cook all kinds of things. I've used in on very hard foods, very soft foods, and everything in between. It's sharp enough that I even use it as a bread knife so as not to tear sometimes delicate crust and crumb as with a serrated knife. The edge holds, and is easily restored with a few swipes on a good steel. In the 12 years I've owned it, I've sharpened it with a stone maybe three times.

The handle, in spite of all the negative reviews is comfortable, and provides great control of the knife, even when covered with slippery juices. You do have to use a proper pinch grip with it though. The narrow vertical transition from handle to blade, at the "pearl" give great lateral stability, while the flat horizontal surface gives the heel of the hand somewhere to really apply downward pressure. I have a son who cooks professionally, in a very demanding environment, and he states that he has never used a more comfortable, and useful knife. The handle scares away many people. But for me, this knife is the most comfortable, and useful knife I have ever used. I've had the chance to use Wusthoff-Triident, Henckels, Sabatier, High carbon steel knives, Chicago Cutlery, and many others, both dirt cheap, and ridiculously expensive. I like my Chroma.

That being said, it does not invalidate what the others have said. Every hand is different. What is a dream to me might be intolerable to you. So go by what you want in a knife.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-02-2015, 09:07 AM   #40
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by salt and pepper View Post
Specialty knives I just picked up today for my sushi .....
Another Bokker Fan. Yes, that' a great place to purchase good knives. And hte Arbolito brand is pretty good quality.

Seeeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
knife

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 07:43 AM.


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