"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 01-12-2008, 04:21 PM   #21
Cook
 
Baketech's Avatar
 
Join Date: Jan 2008
Location: Hoosierland
Posts: 50
Quote:
Originally Posted by GB View Post
99.999% of other knives are not meant to go in the dishwasher and it has nothing to do with quality.
Quality is a subjective term of course...we all have different needs and expectations. Personally, my definition includes the ability to withstand soap and water...but fully appreciate where others would differ...

But enough threadjacking...

Ditto on what others have said about their preference for a Chef's knife, I've tried the Santoku a few times, but only end up using it to make matchsticks...
__________________

__________________
Baketech is offline   Reply With Quote
Old 01-13-2008, 02:06 AM   #22
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
I have a 240 mm/9.4" Tojiro Gyuto that I really love. It's wicked sharp and pretty comfortable in the hand, and the size is really ideal. An 8" is a bit too short for me personally, but I don't always need or want the 10". I'd highly recommend this one, especially for $60.
__________________

__________________
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 01-13-2008, 06:54 AM   #23
Senior Cook
 
DrThunder88's Avatar
 
Join Date: Nov 2007
Location: Metro Detroit
Posts: 473
My knife is dishwasher safe, but given it's length, it wouldn't be an easy fit! I'm sure the manufacturer intended them for commercial dishwashers, but I still wouldn't clean it in a consumer model. Even if I had some doohickey (a registered trademark of Whatsit Corp.) to keep the knife from bashing into the glass, ceramic, and other metal items in there, I still don't trust water that hot and that laden with chemicals to dwell on my knife for that long.

Scrub scrub, rinse. Dry dry, block. Go get a donut. Not a big deal to me. Individual fates may vary. Of course, it's sometimes difficult to fit the whole flat of my blade against the side of my sink given its length, but I'll deal.
__________________
DrThunder88 is offline   Reply With Quote
Old 01-13-2008, 11:31 AM   #24
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
I just bought 12" one and love it. It is the knife I grab the most nowadays. I think it is because I am not very tall, or rather simply short and the counters are too high for me. Having big heavy knife kind of helps with the presure that I lack in the heigh.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-13-2008, 02:40 PM   #25
Assistant Cook
 
Join Date: Jan 2008
Location: MA
Posts: 5
I believe as there is a time for every purpose under heaven, there is a knife for every purpose in the kitchen. Whatever feels good and does the job works for me as long as it's SHARP.

Mostly use 8" straight edge for dicing onions and slicing potatoes, squash, cabbage... and 8" "rocker edge" for mincing/chopping herbs/garlic and slicing celery, carrots, scallions... Use a 10" straight edge for cutting through larger veggies like winter squashes.
__________________
JanB is offline   Reply With Quote
Old 01-13-2008, 05:12 PM   #26
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by CharlieD View Post
I just bought 12" one and love it. It is the knife I grab the most nowadays. I think it is because I am not very tall, or rather simply short and the counters are too high for me. Having big heavy knife kind of helps with the presure that I lack in the heigh.
Are you pulling our leg Charlie? Even though I use a 12" chef's knife on ocassion, to me its weight and sharpness scares me a bit.
__________________
justplainbill is offline   Reply With Quote
Old 01-13-2008, 05:57 PM   #27
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
For everyday slicing and dicing - I use an 8" chef's knife. If I need something bigger (cutting up chickens, meat, winter squash, etc.) then I want a little more heft too - 10" and 12" old style Butcher knives - and a 7" cleaver.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 01-14-2008, 12:01 AM   #28
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
All my lobster-hackin' gets done at work, unfortunately!
__________________
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 01-15-2008, 09:56 PM   #29
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
Quote:
Originally Posted by justplainbill View Post
Are you pulling our leg Charlie? Even though I use a 12" chef's knife on ocassion, to me its weight and sharpness scares me a bit.
No, I'm not pulling anybody legs, I really do love that knife, actually would love to have a nicer one even, heavier. This one is Dexter-Russel. Very light.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-16-2008, 02:11 AM   #30
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
I use a Wusthof 10-inch chefs knife.

Before I cooked professionally, I pretty much used whatever was handy. However, when I was being trained, I learned in knife skills that anyone taller than 5 feet 6 should use a 10-inch chefs knife. My dad bought me one, and I have never looked back. Now, it's really hard for me to see someone trying too chop with a paring knife, or any other knife, because I know how inefficent it is, and how easy it is to cut yourself using the wrong equipment.
__________________

__________________
Wine is the food that completes the meal.
ChefJune 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 09:25 AM.


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