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OT Knives

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Comments

  • SheepDog
    SheepDog Posts: 176
    :laugh: Was wondering what took ya so long Fishlessman! Actually I do carry one, should be on the way back from the west coast now after being sharpened. I anticipated hearing from ya on the Fish Porn thread over in OT, but I guess you hadn't found it yet. ;)

    Nice looking pocket knife btw, what is it?
  • SheepDog
    SheepDog Posts: 176
    Concerning paring knives... My mom is getting ready to move in with us and I know she will HAVE to have one. The old timers do EVERYTHING with a paring knife. :laugh:
  • BigBadger
    BigBadger Posts: 461
    That's a great collection of Knives Richard!

    I really liked the knives I used while working in my restaurant and other restaurants before that. They were light, well balanced, easily sharpened and felt right. I left that industry and was given a few Henkels knives and a French chefs knife. My EX-wife cut through the toaster cord with my french Chef's knife and burnt a gouge of about 1/4" into the middle of the blade. I was devastated but loved that knife enough to try to get it ground out by a local knife guru. It lost all it's balance and flex plus it was too thick at that point to be able to steel it to keep the edge. I was so pissed at her..........

    I was reading one of Anthony Bourdain's books and he mentioned his opinion on "high-end" knives compared to Restaurant kitchen quality. A bit of thinking on my part and after several years of having done without a decent knife, I decided to try the local Restaurant supply and bought a beautiful 12" chefs knife with a green handle no less, for $22! It's every bit as good as my french Knife for feel and usage plus it takes the steel even better and holds it's edge easily as long. It has enough weight to it for butchering of fowl (bone & joint cutting) and yet it's flexible enough to be able to cut thin slices of cooked beef. Best part though was the cost. If I do damage it or whatever, it still only cost 1/5 that of the high end knifes of comparable size and shape.
  • SheepDog
    SheepDog Posts: 176
    I've often wondered how the high dollar knives would up to those used on production lines. I can't imagine Tyson or any other meat packer using a $300 knife for their butchers, but with as much work as they are doing they have to be using something good!
  • fishlessman
    fishlessman Posts: 32,663
    its a boker with an llbean canoe scene engraved on it. my parents dont use anything bigger than a paring knife, wont touch my bigger knives which is a good thing :laugh: buy a ronco showtime set, the showtime knife is good for tomatoes and bread, actually not a bad knife for that, use the rest in your tackle box, on the boat, camping etc, anyplace you may lose them :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • SheepDog
    SheepDog Posts: 176
    Boker... great knife! I have a Boker Ceramic pocket knife that should be on its way back from Ross anytime now.
  • TNT54
    TNT54 Posts: 40
    We use the bread knife primarily for bread, but that's pretty common in our house. Beyond that, tomatoes, melons, etc. Some people say to use plain edges for "push" cuts (like dicing vegetables) and to use a serrated edge for "pull" cuts (like slicing bread). I think that's pretty accurate for me, but I'm just a weekend cook and not a chef.

    The bread knife I like best has more of a scalloped edge, and not fine serrations, if that makes any difference.

    We gave a Wusthof Ikon 8" bread knife as a house warming present for friends, and they say it's the best present they got. Caused me to get one for myself, and I love it. My other two bread knives now sit unused.

    Cheers,

    T.