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Old 07-29-2006, 06:01 AM   #11
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Quote:
Originally Posted by Drummercook
sorry to ask so many questions, but why classi over grand prix? (just wondering). And if i ask to try this out at the store, will i be able to? Thanks!!!
Good question ;-)

A recently bought the grand prix II 20cm chefs knife over the classic, as to me it felt much better.. but again that is personal preference..
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Old 07-29-2006, 07:04 AM   #12
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Just my 2¢, but I've only had three F. Dick knives I thought were worth a poop. One was the tournet knife, which is absolutely wonderful for peeling and deveining shrimp, the boning knife and the fillet knife.

Both the small and large chef knifes I found to be too thin in the blade. Perhaps that's the same reason I loved the boning and filleting knives. The steel, however, is probably the best I've ever owned. It's long, hefty and well balanced.

I'll stick with my Henckels and Wüsthoffs, thank you very much.

Ciao,

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Old 07-29-2006, 08:11 AM   #13
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I have the Grand Prix and I love them. They feel perfect in my hand.
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Old 07-29-2006, 10:46 AM   #14
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so..

so then the choice between Grand Prix and Classic is just a matter of preference? Alright, cool.

Again, sorry to ask so many questions, but... Now theres still the Paring and Serrated knives . Any ideas on them?

And one more thing... Would you reccomend any (for lack of knowledge of a better word) Knife holders? The wooden things with the slots in em, you know what i mean . And when i get to the store, will they let me try out these knives if i ask them?

Thank you SOOO much guys, i had no idea id get so much feedback
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Old 07-29-2006, 11:53 AM   #15
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drummer, never apologize for asking questions! You know, the only bad questions are the ones that are never asked! I love your enthusiasm! I'm hoping both of my boys will be as eager as you in the kitchen.

I love my wooden knife holder thingy. (is there a word? I'm sure there is, but...) It works great, and since I know where each knife is housed, I can grab it without having to go through all of the others. I have a set of henckels, myself. I love them and have 2 favorites. One is huge and chops everything under the sun. The other is a small very serrated one that is perfect for fruits and veggies. Really, it is a personal preference.
I wish you the best on your knife quest!
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Old 07-29-2006, 12:06 PM   #16
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I prefer the Classic's look, with its rivets through the handle, and I like the balance and the way it feels in my hand. The molded handle the Grand Prix makes it look to me like the Ginsu knife I got free at the home show -- which, BTW, is great for slicing bagels!

I do use the technique of pinching the blade between my thumb and index finger (other three fingers wrapped around the handle), especially for chopping. I find that gives me greater control of the knife. If you prefer always to wrap all your fingers around the handle, then you might like the feel of Grand Prix better -- it's a personal thing.

Anyway, I've had great luck with Wusthof's Classic knives for nearly 40 years of daily use, and the handles are like new, not loose, not chipped or cracked (I have the hard plastic handles, not the wood handles, which I doubt would have lasted as long). I therefore would chose that over the newer Grand Prix models, but I'm sure both are fine.

I suggest you go to a GOOD kitchen store, Williams Sonoma or something of that level, and ask if they will let you experiment, chopping onions and parsley, for example. See which you like best (don't listen the the sales person too much) -- then order it on line to save $$$.

Let us know what you decide and how you like it.
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Old 07-29-2006, 12:11 PM   #17
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Quote:
Originally Posted by jkath
I love my wooden knife holder thingy. (is there a word? I'm sure there is, but...)
It's called a knife block. If you can afford a set, you can get great deals that include such a "thingy." Here are a couple of good examples from www.bestknives.com:





This set contains: Paring knife (#4066-9) Bread knife (#4149) Sharpening steel (#4463-23) Carving knife (#4522-20) Chef's knife (#4582-20)
WT-9832

Retail price:
$320.00










This set contains: - Paring knife, 3" (#4000) - Paring knife, 5" (#4066-12) - Bread knife 8" (#4149) - Carving knife 8" (#4522-20) - Chef's knife 8" (#4582-20) - Sharpening steel (#4463-23) - Kitchen scissor (#5558) The handy knife block provides protection for your blades as well as a visual compliment to your kitchen decor. are made of select beechwood for 7 pieces Forged knives with ergonomic handles. The WÜSTHOF name, TRIDENT-Logo and city of Solingen as place-of-manufacturing proudly etched onto every blade. All items are gift packed.
WT-9835

Retail price:
$410.00

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Old 07-29-2006, 12:28 PM   #18
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Alright, im heading out to the kitchen store right now to check out knives (i figure ill stock up my kitchen equipment one category at a time). Thanks SOOOOOO much for all the help!!! This is great!! Ill tell you how it goes. Thanks a ton guys!!
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Old 07-29-2006, 12:54 PM   #19
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Another option for knife storage is a magnetic holder. This is my favorite method, but unfortunately I have no place in either of my kitchens right now to use one. Basically is is a long strong magnetic strip that screws into the wall. The metal knives (you can't use it with ceramic knives) stick to the magnet and are easily accessible. This is the best way, IMO, because the wood blocks and trap moisture and dust and other things inside and they cant be cleaned.
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Old 07-29-2006, 03:29 PM   #20
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woot

Im back :) well, ive made my purchases. I actually went with a Wusthof 7 inch Santoku knife, a 9 inch Wusthof serrated knife, and a... um... "longer of the two choices" (i cant remember) Wusthof paring knife. . I chose the santoku over the chef's because it just felt better in my hand at the store. It feels very light and like i can chop quickly with it (is that good?). I guess it felt very... i dunno, balanced? I think that later in my cooking career i'll purchase a long (10") chef's knife, but for now, i think i can handle most things with the Santoku. Im SOOO excited and i cant thank you all enough for your help!!!! These forums are great and ill definately continue to post here. Well, im gonna go chop an onion! Thanks guys!!!!!!
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