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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

I need a real knife

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Comments

  • smaschsmasch Posts: 80
    Cutco Knives should come with a first aid kit.  Have had mine 12 years and sharpened once.  If you call them, the send someone to you to sharpen.  My mom in law has had some since the early 70s.  Bad news.....$$$$$
    Owner of LBGE, 42 y/o Japanese Kamoda and numerous pull behinds!
  • yzziyzzi Posts: 1,251
    What kind of cutting board do you use?Plastic cutting Boards will dull knives really quickly. Wood and bamboo are good surfaces to retain a sharp edge. Hone your knife each use and don't use the dishwasher.
    Dunedin, FL
  • KristinnnKristinnn Posts: 133
    I just use the colored kuhn rikon knives.. cheap and last a while and really sharp.  I probably should invest in a nice set..dont know that i have any more counter space for a block
  • gdenbygdenby Posts: 4,171

    Kristinnn said:
    I just use the colored kuhn rikon knives.. cheap and last a while and really sharp.  I probably should invest in a nice set..dont know that i have any more counter space for a block
    Most people don't need a set. Concentrate on the 3 or 4 types of knives you use most often, and spend your $s on those. After you have those, go for ones for which you have a rare need.

    If you have some wall space, the knives can be held by a magnetic rack. My daily knives sit on magnets on the 'fridge.
  • travisstricktravisstrick Posts: 4,181
    gdenby said:

    Kristinnn said:
    I just use the colored kuhn rikon knives.. cheap and last a while and really sharp.  I probably should invest in a nice set..dont know that i have any more counter space for a block
    Most people don't need a set. Concentrate on the 3 or 4 types of knives you use most often, and spend your $s on those. After you have those, go for ones for which you have a rare need.

    If you have some wall space, the knives can be held by a magnetic rack. My daily knives sit on magnets on the 'fridge.
    I'll second that. I bought a set of Henckels and I love them but I only use one or two. The rest maybe get used once every six months. 

    My advise for anyone getting knives is to buy one at a time and use it to see if you like it. My guess is most folks only need 3-4 total. 
    Be careful, man! I've got a beverage here.
  • My wife and I have a wusthof classic chefs, santoku, bread knife, 2 pairing knives, and a set of scissors. Best Knives I have owned and only sharpened once in 6 years of ownership. razor sharp and great weight. We bought them individually with 20% coupons from BBB. You can also sometimes find them at TJmaxx etc. I hate cooking at someone's home now because their knives are usually dull in comparison.
    :)>-
  • MikeGMikeG Posts: 174

    "Western pattern" chef's knives and the softer 55 hrc range stainless they are made from are falling out of favor with performance-oriented (esp line cooks) kitchen professionals.  

    Perusing the goods and reviews at Chef'sknivestogo.com is a good way to learn about many of the best offerings in in the market.

    I've ordered these recently:

    http://www.chefknivestogo.com/riar21.html

    http://www.chefknivestogo.com/macprmisa61.html (ordered this one via amazon)

    http://www.chefknivestogo.com/cckcleaver2.html

    http://www.chefknivestogo.com/tojiro4.html

    20 years ago I bought 4 Zwilling Henckles in various shapes and never liked them much.  Blades were too thick and the steel too soft.   These Japanese knives are very hard and razor thin if that's what you are after and a real pleasure to use.

    I also own a couple of the Forschner vibrox handled knives and they are very good, esp for the $$ and for those who don't want to handle a delicate, hard edge such as on the better Japanese kitchen knives.

     

  • AleBrewerAleBrewer Posts: 555
    After looking around on chefknivestogo like MikeG recommended...I think I'm going to put one of these on my wish list:

    http://www.chefknivestogo.com/toshna161.html

    Seems like a cheap intro into carbon steel knives.

    I currently have a bunch of Chicago Cutlery knives from the 80's, and a few Henkel's that I bought about 8 years ago.
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