Search results

To the OP, if you are still struggling, I might be able to help you through with a different approach than the good ones already mentioned. The one method I haven't seen mentioned yet, is cooking by "feel". As a general approximation, for a 1" steak you should plan on about 7-8 minutes per side...

I've got quite a bit (At least I think so :tongue:)... Pots and Pans mix of All-Clad Copper Core, Demeyere, Le Creuset, and Calphalon One (I prefer the All-Clad) Cutlery - Shun Elite, Masanobu, Shun Classic, Misomo, some Wustof Steak Knives. Blocks - Assortment of BooS and True Bamboo...

I recently was in the same situation as you. When it came time to upgrade, I went ala carte getting a Santoku and a paring knife first. Since then I've rounded out my set to about 6 knives total...10" Chef's knife, 9" bread knife", 6" utility, 6" boning, etc...I might pick up a few more, might...

Just registered...so I'm a little late to this thread. I have a mix of Classics and Elites. The 6" Classic utility is really, really sharp. One thing to watch...there is no bolster. I've knicked my finger a number of times on the heel of the blade...it kind of rides right up to the handle.