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Old 12-19-2007, 01:57 PM   #41
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Wow.

Yes, there is a place to post picks. On the top you'll User CP, then Cooking Links and then Members Photos. So, we'll be waiting for more picks.
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Old 12-19-2007, 02:51 PM   #42
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Quote:
Originally Posted by CharlieD View Post
Wow.

Yes, there is a place to post picks. On the top you'll User CP, then Cooking Links and then Members Photos. So, we'll be waiting for more picks.
Aha. I never even saw that spot. I looked around and I would think threads can get lost there. Seeing as how the best I can offer a cooking forum is knife and sharpening knowledge I think I should best post right here under "knives". I could call the new thread something really original like "my knives"........ LOL

Besides some really nifty blades, I have a lot of exotic sharpening equipment that allows me to get a certain types of blade steel sharper, yes SHARPER, than razor blades. Beware of this though; If you follow my posts you will become addicted and so far there is no twelve step program for this.

Buzz
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Old 12-22-2007, 10:09 AM   #43
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My santoku is stuck at the sharpener's shop until they reopen on Wednesday, so I'm stuck cooking this weekend without it. I didn't realize how much I missed it until I got around to doing a couple of things it does well: lettuce and onions. I can do them with my chef's knife, but I definitely feel a greater degree of precision for those two tasks with the santoku.

Also, strangely enough, I have discovered that my best tomato knife is actually a vintage Chicago Cutlery boning knife. Nothing about it says quality--mass produced, stamped blade--but since I had my sharpener go to work on it a couple of weeks ago, it has become my lunchtime knife. It does a decent job (for a non-serrated knife, anyways) of halving focaccia rolls, a good job of handling red peppers, and an unbelievable job of slicing tomatoes. I also checked to see how good of a job it did at a julienne on those peppers, and it did great there too. It's not at all what the knife was intended for, but I think I have a new favorite (and an inexpensive, easily replaceable one at that) for precision work, and sammiches too.
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Old 12-22-2007, 09:37 PM   #44
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Quote:
Originally Posted by buzzard767 View Post
Aha. I never even saw that spot. I looked around and I would think threads can get lost there. Seeing as how the best I can offer a cooking forum is knife and sharpening knowledge I think I should best post right here under "knives". I could call the new thread something really original like "my knives"........ LOL

Besides some really nifty blades, I have a lot of exotic sharpening equipment that allows me to get a certain types of blade steel sharper, yes SHARPER, than razor blades. Beware of this though; If you follow my posts you will become addicted and so far there is no twelve step program for this.

Buzz
the only reason I mentioned that was because you asked about posting pictures. Other than that fire at will!
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Old 12-24-2007, 12:22 AM   #45
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I'll readily admit to being a knife junkie. For most of my life I've worked as a chef; recently I took a step back, having decided to return to school. I still cook for a living, but now it's just as an hourly grunt in a steakhouse. Before I quit my job as the Sous Chef for a very nice hotel/restaurant/convention center I used a wide variety of knives. Now, I still take a roll to work but I really only need four of five knives: a serrated bread knife (I usually take a Kershaw Kai Pure Komachi to work- very sharp yet cheap enough to let the bread guy use it every day), a Messermeister birds-beak peeling knife, an 8" Wustof French knife, a 7" granton-edged Henckels santuko, and a 6" forged utility knife. Occasionally I use others; we serve prime rib on weekends so I use my Forschner Fibrox 12" granton-edged slicer for that. And since I'm a knife nut I usually have three or four santukos and several French knives in my roll (Kershaw Kai Wasabi & Shun santokus, Shun Chef knives), plus an assortment of other Shuns.

Okay, to the actual question: I use a Chef knife perhaps a bit more but the Santoku is also indispensible to me. On the line my santoku is a bit easier to use when we're busy and there isn't a lot of space. But for prep I find the French knife a bit more versatile.

Why choose?
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Old 12-27-2007, 03:26 PM   #46
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Be careful opening cans with a 'high quality' Santoku. The higher the quality steel, the less suited it is to opening cans. The quality which makes it easy to sharpen and its 'sharpness' sets a limit on how hard the steel can be.... Is that right? A good knife balances all of these qualities, sharpness, sharpenability, and edge holding. But for can opening, a ten dollar Swiss army knife is better than a two thousand dollar hand forged Japanese Samurai Santoku anyday of the week.
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Old 12-28-2007, 12:17 AM   #47
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I'm not sure if you're joking or not, but a knife is not made for opening cans. Use a can opener instead.
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Old 12-28-2007, 04:34 PM   #48
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A couple of the people here mentioned opening cans with knives in the kitchen... learned in the army aparently :)
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Old 01-01-2008, 07:10 PM   #49
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I have no training as to the proper technique of using a chef's knife or any other cooking type knife. I did in the last week purchase a set of Henckel Pro-S knives (8" chef, 4.5" utility, 4" paring) and a Forschner Santoku. Granted my technique is most likely not taking full advantage of the chef design, but I like the performance of the Santoku over that of the chef. I'll be keeping my eyes open for a good price on a Wusthof or Shun Santoku.
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Old 02-04-2008, 04:19 PM   #50
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i like using the Santoku knife it makes the rocking action a little easier and faster. I have the Cutco santoku knife and i have other but this one seems the best. The history channel just had cutco on their show.
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