knives

[aczeller]

thanks for all the input so far guys. keep it coming.

has anyone ever used any ceramic knives? from what I hear and would imagine, they are pretty brittle, so not all that great for meat prep, but they are known to be pretty damn sharp.

Later,
Andy

[Fishawn]

thanks for all the input so far guys. keep it coming.

has anyone ever used any ceramic knives? from what I hear and would imagine, they are pretty brittle, so not all that great for meat prep, but they are known to be pretty damn sharp.

Later,
Andy

From what I have heard.... Sharp? Absolutely.... Brittle? Absolutely.... Ask BBQGoddess...

[douglaslizard]

well just for everyday use

[aczeller]

From what I have heard.... Sharp? Absolutely.... Brittle? Absolutely.... Ask BBQGoddess...

ooooo... is that a friendly jab i hear? lol

in my unexperienced, cheap opinion, if I am spending that much money on a knife, it better be able to bend at least a little bit, and handle some touches to bone every now and again. like I said, I will NOT be abusing this new investment, but shit happens...

Later,
Andy

[aczeller]

well just for everyday use

for some reason, i don;t think that would fit in the top drawer...

[Scarbelly]

I too have a mixture of Henkle and Forschner and some of the white handles from Smart and Final. We have to have at least 7 knives going with the 4H cooking class we teach. I have to say that the white generic knives from Smart and Final have really held up well with the kids using them.

My next knife is going to be this one - I had it in my hands one time and it really is amazinly comfortable
http://www.cutleryandmore.com/shun-c...-knife-p112398

[aczeller]

i kinda like this one to start with...

http://www.cutleryandmore.com/shun-p...a-knife-p15294

most of my cutting/trimming is done with the tip anyway, so i don't really need a 10" blade for that. the knives i already have are good enough for chopping now. the biggst problem I have with my current kives is slicing though... primarily after cooking and resting. I was thinking about one of these for those tasks:

http://www.cutleryandmore.com/shun-c...g-knife-p15916

I would LOVE one of these:

http://www.cutleryandmore.com/shun-c...-knife-p112428

however, with the rounded point, it's too much of a uni-task tool for me to justify the cost. at least with the first one, there is a point, so I can use it for skinning and prep work a little bit also.

your thoughts? this is obviously a little foreign to me... I like sharp shiney things, but as far as what ones are ment for what, I'm kind of lost. lol

Later,
Andy

[T-bone Tim]

with this little arsenal I can do ANYTHING from cutting a whole beef or pig or just slicing up a sunday roast or turkey ...

1 st the steak knife is a 14 inch Grohman ...
2 nd the boning knife is a Chicago cutlery with a replaceable blade ...
3 rd an oval F Dick steel ...
4 th all accompanied by an accusharp hand held sharpener ...

not sure on the prices anymore as it's been along time since I purchased these , but one thing for sure is they will last forever ( at home use ) and very versitile

[gooose53]

I've got a set of Cutco knives and love them. Their expensive if you buy a whole set but one or two good ones and you would be set.

[aczeller]

I've got a set of Cutco knives and love them. Their expensive if you buy a whole set but one or two good ones and you would be set.

my thoughts exactly. i only need a couple good ones. technically, i can get by with what I have, but if I have an excuse to splurge a bit, why not? lol

Later,
Andy

[gooose53]

Andy, another nice thing about Cutco is they are made here in the USA!

[DDave]

Great thread. Lots of good info.

They had a drawer FULL of knives, but they all had an edge like a flat wall.....

I think I have that same set.

We've got a few Cutco knives that my wife got from a former employer (Christmas gifts) many years ago. Only knives in the house that are worth a darn. I've got a few other no names that had a pretty decent edge many years ago but couldn't cut a fart now. Hopefully with the sharpener that I recently ordered, I can remedy that.

Dave

[aczeller]

I may have to make a thread on my sharpening techniques and tools. none of them are hard, none of them are expensive (i'm cheap. lol). however, they all work. take your time and you'll be able to shave the hair off your arm every time.

Later,
Andy

[Gunslinger]

I have a set of Kyocera ceramic knives. I absolutely love them. I have never dropped one and if I did, I would probably shit myself before it hit the floor. I use them for veggies and meat but not for boning or filleting. They are great for chopping veggies though. Never needed one sharpened, but contrary to popular belief, they can be sharpened with a diamond sharpener.
I also have a 16 pc set of Wusthof classic ikon knives with a block that I won at a chili cook off. I've never used a single one of them. They sit on top of the entertainment center like a trophy.
What I do use a lot is an old Gerber fillet knife and some cheap stamped steel knives that my mother gave years ago as a gift. I like the stamped knives, they're thin and flexible, but they don't hold an edge long, but 3 passes on a ceramic rod and they're good to go again.
I also have a Chef's Choice 2100 sharpener, but only because I get them wholesale. I can also get Chef's Choice cutlery, but it's high too.