Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Good Deals for Christmas

I recently got a Norpro Santoku knife and it is only ok.  I sharpen it with the AccuSharp 001 Knife Sharpener once or twice a week, hand wash and immediately dry.  It even had trouble with tomatoes just after 1.5 months.  Maybe I am not sharpening hard enough.

Anyways, looking at Christmas gifts this year that are not too expensive.  I have the cheapest set of serrated Ginsu knives ($30) and about ready to upgrade.  Does anybody have experience with the set below?  Review seem to be very good.  Already have some bamboo cutting boards.  Might convert a drawer into a fancy knife storage area.

Please post deals you find so we can all benefit.


  • WolfpackWolfpack Posts: 2,475
    My personal feeling would be to buy a high quality chef knife and a pairing knife. Then add to them as you go. You will probably spend slightly more for the chef knife and pairing knife than the other set but they will be the last ones you ever buy and will be far superior.
    Greensboro, NC
  • +1 on what wolf pack said.
    Be careful, man! I've got a beverage here.
  • LitLit Posts: 6,716
    Get this and then learn to sharpen on a stone.
  • Thanks for the info!  I just posted a link that compares many good knives and the Tojiro's performed very well.
  • LitLit Posts: 6,716
    If you get the tojiro I linked to you need to go to home depot and het 600 grit wet sand paper and polish the black off the sides of the blade. The black is rough and creates drag but is easy to remove and takes 15 minutes.
  • mteelemteele Posts: 48
    I love my Kyocera ceramic knives. My $60 santoku ceramic gets 95% of the duty in my kitchen. My $500 set of Wustof sits mostly unused.
  • LitLit Posts: 6,716
    You can't get a ceramic knife nearly as sharp as a good carbon knife. This is my $60 tojiro sharpened to 60,000 grit and stropped on bovine leather.

Sign In or Register to comment.
Click here for Forum Use Guidelines.