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  • #31
    Originally posted by Richtee View Post
    They were the folks that made the original Swiss Army knife... been around for ever. Have seen them in professional establishments. I have to assume it's top notch stuff.
    The victorinox cooks knives I've seen ahven't been great. Thin blades cheap looking handles. Haven't been impressed.

    Originally posted by Otis857 View Post
    I got a couple of Victronix knives last year for Christmas - a chef's knife and a flexible boning knife. I really like them. THey hold an edge better than my older Henkels (basic, 1 guy models), but I hear the better quality, 2 guy Henkels are great too. Guess you do get what you pay for. Anyone use the ceramic knives here?
    I do have a ceramic knife. The thing with ceramic knives is simply that if it isn't as sharp as you want when you get it - you are totally stuffed. I have yet to figure out a way to get a bloody edge on mine.
    It ws cheap from aldi - and I suspect that's why it's so damn blunt. Great knife, but won't cut cold butter.

    My advice is to go for a mid range set from a well known brand. The sabatier set I got last year are my used 90% of the time knives. Easy to sharpen with a ceramic v sharpener. Strong steel without being brittle. And just a lot more user friendly than the damast steel knives I have.

    My kai shun knife gets used for slicing frozen shoulder steaks for sausage. But the metal is brittle to the point of flaking off quite easily. The point nudged the side of our sink and just snapped off.

    And you will never get it as hsarp as when you got it. basically if you go the stupidly expensive folded steel route - you need to have enough money to employ your own dedicated japanese knife sharpener bloke :-)
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'



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    • #32
      Originally posted by curious aardvark View Post
      It ws cheap from aldi - and I suspect that's why it's so damn blunt. Great knife, but won't cut cold butter.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #33
        I got a couple of old Dexter's.. 10" Chef's and a Cleaver that belonged to my Grandfather that are still in use. 6" Stainless fillet and a couple of others that get regular use.

        The thing is doesn't matter how expensive the knives are.. If that don't fit your hand and balance properly you're still going to have issues slicing..etc

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        • #34
          Well I just got home from the local mom and pop knife / kitchen shop(no disrespect to anyone but I like to keep my money in my community if possible. I just can't seem to find that darn Mad Hunky Rub locally) and I pulled the trigger on 2 Wusthof knives, a classic 8" Chefs Knife and a Classic 7" Santoku Knife.
          They were having a pretty good sale! I got $30 off of each knife plus I got a mail in card for a free 7 knife drawer tray.
          I'm going to give them a shot and see how they work out, I am not closing the door on any other brand I just liked they way these felt when I had them in my hand and boy they are perfectly balanced. The shop owner also informed me that the Wusthof rep. stops in twice a year and will sharpen the knives for me free of charge while I wait, I thought that was pretty cool .
          Attached Files
          Jerry
          YS640
          Weber Performer Platinum
          Master Forge Gasser
          MES 40 x 2
          AMNPS x 2
          AMNTS x 2
          Vortex
          Taylor 808N x 2
          ET-732
          White Thermapen (so fast color can't stick to it)
          Blue Thermapen (Backlit)
          Q Matz

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          • #35
            ya did good......what you ended up with will last for years.
            sigpic
            it's all good my friend..........

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            • #36
              Masterbuilt Stainless Steel 40"
              Weber 22.5" WSM
              Weber Performer W/rotisserie X2
              Weber 22.5" Kettle Silver
              Weber 22.5" Kettle Gold
              Weber 1990 22.5" 3 Wheeler
              Weber 18.5" Kettle
              Weber 18.5" Bud Light Kettle
              Weber Smokey Joe
              GMG Daniel Boone
              Pit Barrel Cooker
              Maverick ET 73 and ET 732
              6X8 A Maze N Smoker and Tube Smoker
              Fastest Themapen on the market BLACK
              The Vortex

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              • #37
                Ya done good!
                sigpic

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                • #38
                  Heard they was good...Nice!
                  Sunset Eagle Aviation
                  https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                  • #39
                    A fine investment. You will not regret it. And...COOL on the sharpening...wow. Good deal!
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #40
                      Originally posted by Richtee View Post
                      I'm gonna have to pick one up and check it out. Never used one.
                      I think they (Forschner's) also go by Victorinox
                      sigpic

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                      • #41
                        Originally posted by Fishawn View Post
                        I think they (Forschner's) also go by Victorinox
                        Heard you bad dangerous with a butter knife after 7 Natty's!
                        Sunset Eagle Aviation
                        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                        • #42
                          I'm not a guru of cooking but I do have a decent feel for it. I was caught up in the whole "Yan can cook" series for a while I saw you can use a cleaver for cutting up everything with practice.

                          I have a carbon steel Chinese cleaver that I use a good 90% of the time.

                          it's not that expensive but it works well for me. I don't know the name brand but I'm sure it was cheap. It looks like this:
                          blade no. 1 (8.5"l x 4", 1.5 lbs ) – $7.95
                          http://www.wokshop.com/HTML/products...l-cleaver.html


                          Farberware Stainless Steel 7 Inch Santoku Knife It cost around $10 and it's been a pretty good knife so far. It's not the top notch knife in the world but it's lasted 2 years of abuse.
                          http://www.amazon.com/Farberware-Sta...+Santoku+Knife

                          I also use these Paring Knife, Chefs Style, 3-1/4 Inch, White Handle
                          My brother worked in a restuarant supply biz for a while. He gave me a set of them. They work well but need sharpening often.

                          http://www.google.com/shopping/produ...ed=0CGcQ8wIwAQ

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