Macgyver1968
Senior Cook
Those are really good knifes. I hear "leatherface" endorses them, as they have the best balance for killing scantly clad teenagers in the woods.
All my knives have plastic handles. I guess I have been wrong in thinking they should never go into the dishwasher?
I wash mine with hot soapy water, dry and return them to their block when I am finished with them.
All my knives are J.A. Henckels.
Those are really good knifes. I hear "leatherface" endorses them, as they have the best balance for killing scantly clad teenagers in the woods.
Those are really good knifes. I hear "leatherface" endorses them, as they have the best balance for killing scantly clad teenagers in the woods.
Hatchets all the way for this guy....
Those are really good knifes. I hear "leatherface" endorses them, as they have the best balance for killing scantly clad teenagers in the woods.
I have a son who is a proffesional chef. He carries his own knives to and from work.
My son didn't used to take his knives home. He kept them at work, set in a private area, and told everyone to kip their mits off. He had three knives ruing by people ignoring the "mits off!" rule. He never leaves his knives at work anymore.
Seeeeeeya; Chief Longwind of the North
You have totally lost me. What in the world are you talking about? Who is leatherface? And what does he have to do with the subject of this thread?
I think he is talking about Jeff Smith the "Frugal Gourmet"?
He evidently was accused or prosecuted for molesting his assistant or something in that regard.
Do you remember the show? He had a young kid as his assistant and I think it was this kid?
I really was disappointed in what I heard about him as he had much influence on me as far as cooking goes.
The connection is Henckel knives. Jeff Smith used and promoted them on the show.
You have totally lost me. What in the world are you talking about? Who is leatherface? And what does he have to do with the subject of this thread?
Stupid me thinking this thread was gaining momentum talking about the OP's question
I also have my dad's old Chicago Cutlery knives from the 1940s when he went to school to be a butcher. Some of them have been sharpened so many times there isn't much left of the blade. One in particular used to be a chef's knife, but I use it as a boning knife because that's what it looks like these days. They're sturdy and still hold an edge. CC used to be a quality brand but have gone downhill in the last couple of decades.
I just ordered two gyutos a couple days ago to replace the ones "I learned on". They've been dropped a couple times and suffered a chip or three Plus I did not like sharpening the large one I have. It has a double bevel on it and takes a while.
I ordered one of these and the next size up. Good knife for a decent price.
Pac, What do you use to sharpen your knives?
A Dremel...
Just kidding.
I have a Norton three sided sharpening block something like this one, but mine is med, fine and really fine