"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 01-19-2009, 08:56 AM   #11
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Check out buzzard767's posts e.g.
What "sharp" means to me
he's a bit over the top (a fanatic) but, if taken with a grain of salt, makes a lot of valid points.
__________________

__________________
justplainbill is offline   Reply With Quote
Old 01-19-2009, 09:53 AM   #12
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by rookies View Post
Money not a issue for me just want the best...
Mr.Itou Custom Kitchen Knife Japanese Knife,Japanese Kitchen Knife,Japanese Chef's Knives.Com

KD Series Japanese Knife,Japanese Kitchen Knife,Japanese Chef's Knives.Com
__________________

__________________
buzzard767 is offline   Reply With Quote
Old 01-19-2009, 09:53 AM   #13
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by justplainbill View Post
Check out buzzard767's posts e.g.
What "sharp" means to me
he's a bit over the top (a fanatic) but, if taken with a grain of salt, makes a lot of valid points.
Sea salt if you please.....
__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 01-19-2009, 10:47 AM   #14
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Made in the USA
__________________
Jeekinz is offline   Reply With Quote
Old 01-19-2009, 05:06 PM   #15
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Hope Lamsonsharp can hang in there; aside from Dexter, I don't now of too many other mid-line US fabricators.
__________________
justplainbill is offline   Reply With Quote
Old 01-19-2009, 05:36 PM   #16
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
My wive and I have been using the the same set of Wusthof Classic kitchen knives nearly every day for 40 years. They're as good as new, and they hold a fine, sharp edge for a long, long time.

I also have several Japanese knives, mostly Hattori. Also very nice.

As for the sharpening thing, that can get into the lunatic fringe area pretty quickly. You don't need a scalpel for cutting up veggies and meat in the kitchen.
__________________
Scotch is offline   Reply With Quote
Old 01-19-2009, 05:53 PM   #17
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Scotch View Post

As for the sharpening thing, that can get into the lunatic fringe area pretty quickly. You don't need a scalpel for cutting up veggies and meat in the kitchen.
No, "you" don't need..... etc. I do.
__________________
buzzard767 is offline   Reply With Quote
Old 01-19-2009, 08:38 PM   #18
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Don't listen to anybody, as far as I am concern the Toyota is a great car, you made a right choice. I have 7 or 8 of them, the only one I do not use is tomato Toyota. it is a serated one, waiste of money, should have gotten a regular toyota, a 4" paring one, would have been just fine. No it is not lexis, but there is no extra expensive maitanase you have to shell out extra big bucks for, as most drivers cannot service them, the lexis' by them selves. And the mechanicks charge big bucks. I once saw this huge sale in a kitchen store, where they were selling the lexis' the sharpening was $10 per inch. So 8" lexis would have cost you 80 bucks, that is practicaly a new 8" toyota. So unles you are a lexis mechanic your selfe you made an exelent choice in getting one of those toyotas'.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-19-2009, 08:43 PM   #19
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Buzz you do only because you can sharpen it your self. I can sharpen Wustof, but cuoldn't sharpen the Shun, it is a completely different ball game. I only wish I could, I would love them all fancy Japanise knives. In the mean time my wustof's are razor sharp, unfortunately they do not stay sharp as long as Shun. But unfortunately I cannot afford to pay somebody like you to Sharpen it. Well, some day G-d willing, ok?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-19-2009, 08:50 PM   #20
Cook
 
Join Date: May 2008
Location: Michigan
Posts: 74
pay someone to sharpen knives???

if a 12 year old boyscout can learn to sharpen a knife, anyone can--it just takes practice
__________________

__________________
SShepherd 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 11:00 PM.


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