wheelgunslinger
Member
great responses so far. keep em coming. 
Kitchen cutlery do's and don'ts
- Thread starter wheelgunslinger
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I have a Cold Steel block of kitchen knives. I use the Chef's knife the most. Excellent design. The serrated bread and silicer, I use every so often. I hardly use the serrated steak knives. They are a bit long.
The non serrated edged knives are made from 420HC stainless. It is a good choice as when it is properly heat treated, it takes an excellent edge. However it is not so hard that you cannot restore the edge quickly. Most folks just cannot restore RC 60 edges at all.
I find this four inch Cold Steel knife to be an excellent knife. Use it all the time. The steel is a bit harder than their kitchen block knives.
Kershaw Shun Santoku: Marvelous knife. Expensive. Hard to say it is better than a lesser priced Masahiro Santoku, but it is real showy.
This is a Japanese version of the Chinese Cleaver. I use this one heck of a lot. I don't know the steel. I can't read the Japanese on the box. It is stainless, a little softer than my Cold Steel Chef's knife, takes a good edge. If you have never owned a Chinese Cleaver, get one. The Chinese knew what they were doing when they made this blade shape. And the Japanese knew a good thing to copy.
You will find that it is perhaps the most used of your vegetable knives. There is no point to prick yourself, you quickly slice and chop through vegetables, meats. Then you use the flat blade to scoop every thing up and dump in the pot.
Frozen vegetable packages are vigorously bashed with the knurled back. With no damage to the knife. My Cleaver hangs on a hook next to the sink.
The price on epay is $18.35 shipped. I don't know a better deal anywhere.
http://cgi.ebay.com/MEAT-CLEAVER-BK...photoQQcmdZViewItemQQ_trksidZp1713.m153.l1262
World Knives carries Masahiro brand kitchen knives. These are moderately prices and excellent steels, worksmanship, and materials.
I have a couple of Masahiro knives. The Japanese put a lot of thought into these knives which make them very useful. For example, on the sankotu, the back of the blade is not perfectly flat: it has a slight curve. This feature keeps the vegetable from sticking as you are cutting.
http://www.worldknives.com/manufacturers.php?i=40
The non serrated edged knives are made from 420HC stainless. It is a good choice as when it is properly heat treated, it takes an excellent edge. However it is not so hard that you cannot restore the edge quickly. Most folks just cannot restore RC 60 edges at all.
I find this four inch Cold Steel knife to be an excellent knife. Use it all the time. The steel is a bit harder than their kitchen block knives.
Kershaw Shun Santoku: Marvelous knife. Expensive. Hard to say it is better than a lesser priced Masahiro Santoku, but it is real showy.
This is a Japanese version of the Chinese Cleaver. I use this one heck of a lot. I don't know the steel. I can't read the Japanese on the box. It is stainless, a little softer than my Cold Steel Chef's knife, takes a good edge. If you have never owned a Chinese Cleaver, get one. The Chinese knew what they were doing when they made this blade shape. And the Japanese knew a good thing to copy.
You will find that it is perhaps the most used of your vegetable knives. There is no point to prick yourself, you quickly slice and chop through vegetables, meats. Then you use the flat blade to scoop every thing up and dump in the pot.
Frozen vegetable packages are vigorously bashed with the knurled back. With no damage to the knife. My Cleaver hangs on a hook next to the sink.
The price on epay is $18.35 shipped. I don't know a better deal anywhere.
http://cgi.ebay.com/MEAT-CLEAVER-BK...photoQQcmdZViewItemQQ_trksidZp1713.m153.l1262
World Knives carries Masahiro brand kitchen knives. These are moderately prices and excellent steels, worksmanship, and materials.
I have a couple of Masahiro knives. The Japanese put a lot of thought into these knives which make them very useful. For example, on the sankotu, the back of the blade is not perfectly flat: it has a slight curve. This feature keeps the vegetable from sticking as you are cutting.
http://www.worldknives.com/manufacturers.php?i=40
sm
member
Wait. I am supposed to have kitchen cutlery now?
Aw man! A nudder memo I didn't get...
I find the Wendy's plastic utensils of better quality than other fast food joints.
Cracker Barrel tops the list for high-class joints.
SAK Classic cuts Vienna Sausage into and Extra Extra Sharp Cheese and toss on crackers.
Pull top on Chicken Noodle Soup negates can opener, soup goes into Styrofoam cup, and I "nuke the soup".
I prefer to "blend" the soup with the knife, which allows me to "sproiiiiing" spitwads with the spoon.
Fork is used when I am out of crackers and I want to eat with a fork so I don't forget how in case I am taken out in public and need to behave.
I always wondered what all them drawers were for in the kitchen...
*wink*
Aw man! A nudder memo I didn't get...
I find the Wendy's plastic utensils of better quality than other fast food joints.
Cracker Barrel tops the list for high-class joints.
SAK Classic cuts Vienna Sausage into and Extra Extra Sharp Cheese and toss on crackers.
Pull top on Chicken Noodle Soup negates can opener, soup goes into Styrofoam cup, and I "nuke the soup".
I prefer to "blend" the soup with the knife, which allows me to "sproiiiiing" spitwads with the spoon.
Fork is used when I am out of crackers and I want to eat with a fork so I don't forget how in case I am taken out in public and need to behave.
I always wondered what all them drawers were for in the kitchen...
*wink*
Check out Global knives. I've had the whole gamut of kitchen knives and I like these the most. They're a much harder steel than most and have a smaller grind angle so they cut easier and stay sharper longer, however you do need to get special sharpener for them. They are scary sharp. They are super sturdy but light and perfectly balanced. They are also slightly cheaper than their German and Austrian counterparts. I love them and wish I had found them earlier. Bed Bath and Beyond carries Global and they will let you use those 20% coupons they send out all the time on them, unlike on Henckel or Wusthof.
Most important though, go to a store where you can handle the knives and maybe even cut something with them (good stores will let you try out the knife). Dont just buy a knife online, you really need to handle it. I saw that alot of people mentioned Wushthof and Henckel, but they are now producing lower end lines made in China and Spain, stay away from those they are crap. In my opinion you really only need about 3 knives, Chef's, paring and serrated, and you can do almost everything with a chef's knife. So spend the money and you will get knives that you are happy with and will have forever. But do yourself a favor go out and spend $100 bucks on a top end chef's knife and you will see what you were missing.
Most important though, go to a store where you can handle the knives and maybe even cut something with them (good stores will let you try out the knife). Dont just buy a knife online, you really need to handle it. I saw that alot of people mentioned Wushthof and Henckel, but they are now producing lower end lines made in China and Spain, stay away from those they are crap. In my opinion you really only need about 3 knives, Chef's, paring and serrated, and you can do almost everything with a chef's knife. So spend the money and you will get knives that you are happy with and will have forever. But do yourself a favor go out and spend $100 bucks on a top end chef's knife and you will see what you were missing.
No one has mentioned this yet, but I like the "chisel" grind for kitchen knives. I have done it for a few friends who don't know much about sharpening knives.
Basically, you grind an acute edge (~25-35deg) onto the side of your dominant hand, then you just strop the other side with polish or whatever you prefer until it is smooth. Seems to work well and it's the lowest-maintenance way I've found to sharpen. Saves time if you have more than a few kitchen knives to sharpen.
Basically, you grind an acute edge (~25-35deg) onto the side of your dominant hand, then you just strop the other side with polish or whatever you prefer until it is smooth. Seems to work well and it's the lowest-maintenance way I've found to sharpen. Saves time if you have more than a few kitchen knives to sharpen.
1KPerDay
Member
You get deflection if you only sharpen one side. At least I do. I don't like it, no sir.
sm
member
I happen to like the kids table, just being a bigger kid now, I have noticed getting down into and back up out of them chairs is not so easy now.
Case carbon steel is what I come up with, along with Old Hickory.
I have no idea why Dexter was not seen much in my locale, unless it was like a lot of things back in the day, simply demographics.
I still like these wood handled and carbon steel and since my Case stuff is all gone, I use Old Hickory.
That said-
Tom Krien and I spoke one day and he shared about Victorinox paring knives and other Victorinox cutlery.
So I passed this onto some folks I know.
These folks are quite pleased!
So while I have no personal experience, I can share the experiences of others.
Not expensive, ergonomics are good, and they flat work.
Thanks Tom!
steve
Case carbon steel is what I come up with, along with Old Hickory.
I have no idea why Dexter was not seen much in my locale, unless it was like a lot of things back in the day, simply demographics.
I still like these wood handled and carbon steel and since my Case stuff is all gone, I use Old Hickory.
That said-
Tom Krien and I spoke one day and he shared about Victorinox paring knives and other Victorinox cutlery.
So I passed this onto some folks I know.
These folks are quite pleased!
So while I have no personal experience, I can share the experiences of others.
Not expensive, ergonomics are good, and they flat work.
Thanks Tom!
steve
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