Knives?

Plano_JJ · December 2012

One accessory I am lacking is a good knife or set of knives for cutting/preparing meat and slicing veggies. Can someone point me in the right direction where I can find some good knives?

Thanks.

nolaegghead · December 2012

http://www.chefknivestogo.com/

Read some of the knife threads on this site. Lots of recommendations.

OLD NORTH STATE BBQ CO. · December 2012

If you want to go all out check these out:

http://williamsknife.com/

Definitely a work of art.

Snausages01 · December 2012

I just got my first Shun, and I am impressed with it. I don't know about durability yet as I've only had it a few weeks. Don't pay full price for one though. You can usually find them on sale, sometimes as much as 50% off if you are patient.

My only other experience with knives is Henckels.

gdenby · December 2012

First comment. Most knife sets have at least a few blades you will use infrequently. Why spend money on something that will sit in the knife block for 10 years at a time? Concentrate on knives that you will use a lot.

Then, do some window shopping.

chefsknivestogo.com does have a wonderful selection, and great customer service. There are other sites that also have very very fine knives, but are pricey.
Check ou some knife specific forumst, too. I lurk here, and have read thru this site trying to understand what makes a good knife.

Reading thru the above kind of pushes you off into the deep end, but at least give them a look. You will get good information on what makes a fine knife.

Survey what is out there. You will find some good knives that are very affordable. Maybe buy something like a Victorinox Forschner, or a Kai Wasabi that doesn't cost much at all, but has good performance. Get a feel for what handling decent knife is like, and how well they hold an edge.

I have a few knives from respected makers that I rarely use. The steel is good. They feel nice in my hand. But I just don't like them.

Part of the problem is that the quality of the knife is only part of the equation. I never used a German style knife, and when I tried one, a Henckel's Twin, I could not cut well. And, when I tried a good Shun santuko, I found it lame (well, probably me just lame.) I have an O.K. Chinese cleaver. There are people who can use them for delicate tasks for which many people would us a paring knife. I only use it for shredding cabbages.

Shop around, and expect to keep shopping unless you are quite fortunate.

ChokeOnSmoke · December 2012

I bought these two from http://www.chefknivestogo.com.

They are the only two knives I use now. Really like them.

Just make sure you wash and dry them shortly after you use them.

http://www.chefknivestogo.com/toitkshwa21.html

http://www.chefknivestogo.com/toitkshpe120.html

Plano_JJ · December 2012

Holy moly, they look like machetes. Looks like I have a lot of research to do. Thanks for all the suggestions.

Anyone know where I can go put my hands on some knives the the Dallas area?

travisstrick · December 2012

FINE!!!!!!!!!!!!!!!!

I just ordered the 210mm. I'm sick of all you people talking about them.

Thanks, love you. Mean it.

ChokeOnSmoke · December 2012

travisstrick said:

FINE!!!!!!!!!!!!!!!! I just ordered the 210mm. I'm sick of all you people talking about them. Thanks, love you. Mean it.

There's still time, add the 120mm to the order!!!

nolaegghead · December 2012

Dammit Travis. Now I caught the disease, thanks to you. Great.

nolaegghead · December 2012

The knife gods have answered our prayers!!! (sarcasm face)

http://home.woot.com/offers/rachael-ray-3-piece-knife-set-4

Free bottle of EVOO with every order!!!! (OMG! OMG!)

(Don't mean to insult anyone, but I'd rather listen to claws raking across a chalkboard before I watch Rachael Ray cooking....)

Focker · December 2012

@travisstrick,

Get some 600 grit wet/dry sandpaper. 20-30min over the sink and it will look like this.

Keep a towel close by and wipe after use. It will flash rust almost instantly.

travisstrick · December 2012

Will do. It looks much better without the black stuff.

Focker · December 2012

And it will cut better, less drag and the food won't stick as much. You're gonna love this knife, great price too.

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