SFsc616171
Assistant Cook
Hello folks!
I chose my title for this post because, yes, I own budget-friendly knives!
I have looked at Messermeisters, Wustoff, Sabatiers, and all those Asian tongue twister names, including the ones from that Iron Chef guy. Then I opened my coinpurse/cardwallet, and watch the moths fly.
I did want a chef's knife, even though for a while I owned a Good Cook six-inch cook's knife and could not fathom why I would need the extra length.
I have looked at those other knives some folks have been using that did not look anything like a chef's knife, and figured 'maybe'.
Then, one day while looking on an 'auction site' online, I went through 'kitchen knives'. Wow! So many from everywhere. I ended my 'knife journey' through the 'auction site', now owning the following:
1. chicago cutlery kinzie chef, utility, sandwich, and paring knives.
2. masterchef 3-in-a-set santoku knives, 7-inch, 5-inch, 3-inch one straight edged, one serrated.
3. chicago cutlery wierd mouse sharpener.
4. Smith's yellow pull through sharpener.
So far, the chicago sandwich and utility knives have been well 'abused', and do not slip, even under soap and water. The masterchef do not slip, either. It is a toss-up if i were asked which knife style would be 'the one', just yet. The large santoku is 'quick in the wrist'. Although less than an inch in length difference, it is noticeable. The newer chicago chef knife is a slender blade and not like the 'forty' series of old. It looks to be near to a 'gyuto', more than a german chef knife.
So, there it is. I drool at Lamborghinis, and have driven a subaru or two. And as with knives, I looked, fainted, got up, and got what works.
I like all-clad, but had to buy tramontina (test kitchen approved).
To the purists, i apologize.
I chose my title for this post because, yes, I own budget-friendly knives!
I have looked at Messermeisters, Wustoff, Sabatiers, and all those Asian tongue twister names, including the ones from that Iron Chef guy. Then I opened my coinpurse/cardwallet, and watch the moths fly.
I did want a chef's knife, even though for a while I owned a Good Cook six-inch cook's knife and could not fathom why I would need the extra length.
I have looked at those other knives some folks have been using that did not look anything like a chef's knife, and figured 'maybe'.
Then, one day while looking on an 'auction site' online, I went through 'kitchen knives'. Wow! So many from everywhere. I ended my 'knife journey' through the 'auction site', now owning the following:
1. chicago cutlery kinzie chef, utility, sandwich, and paring knives.
2. masterchef 3-in-a-set santoku knives, 7-inch, 5-inch, 3-inch one straight edged, one serrated.
3. chicago cutlery wierd mouse sharpener.
4. Smith's yellow pull through sharpener.
So far, the chicago sandwich and utility knives have been well 'abused', and do not slip, even under soap and water. The masterchef do not slip, either. It is a toss-up if i were asked which knife style would be 'the one', just yet. The large santoku is 'quick in the wrist'. Although less than an inch in length difference, it is noticeable. The newer chicago chef knife is a slender blade and not like the 'forty' series of old. It looks to be near to a 'gyuto', more than a german chef knife.
So, there it is. I drool at Lamborghinis, and have driven a subaru or two. And as with knives, I looked, fainted, got up, and got what works.
I like all-clad, but had to buy tramontina (test kitchen approved).
To the purists, i apologize.
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