OT - Knives, brand, style, etc?

Chubbs

They also have the global sai santoku at $99 down from $210. I have global and love them

fishlessman

my favorite is this ginsu. good blade material, handle doest hurt my hand like my globals do, looks nice, its thin and super light, 10 degree bevel makes it extremely sharp (your sharpener might not do a 10 degree), holds an edge as good as the better knives, and its a ginsu only draw back for me is the blade doesnt continue thru the heal, ill have to grind that off someday. its not a knife for those that like some heft to a knife

http://www.douglasquikut.com/damascus-hanaita-8-inch-chefs-knife-p/05921ds.htm
http://www.douglasquikut.com/damascus-hanaita-8-inch-chefs-knife-p/05921ds.htm

nolaegghead

@lessfishperson - my goto veggie knife also is a ginsu.

tarheelmatt

MaskedMarvel said:

tarheelmatt said:

MaskedMarvel said:

Get a good sharpener, and steel the blade after EVERY USE.

 Use a chefs knife for cutting like a saw, use a Santoku for chopping, paring knife for detail work..other knives are gravy. If your style is one more tha. The other get that one first. 



My brand, hands down, Is Shun Premier. Beautiful to look at, hand hammered to release food, tuschime and Damascus.  And guaranteed for life. Against everything. We have guys drop them and they break in half. They take them To Sur La Table and then exchange them for brand new knives. They didn't even get them from the store. Lifetime sharpening for free. NSF rated. They're the best for the buck, in my HO..

and i I haven't heard anyone mention this yet, but get an end grain cutting board. That'll protect your knives' edges more than anything. They're cheap if you shop around. 


Dont know if vanilla fixed ipad formatting or not. When this was written it was six separate paragraphs. Sorry if it compressed into one. Good luck! edit - fixed with new update! Yay!

@MaskedMarvel is this a great place to buy from? My favorite knife broke and I am now looking for a replacement. I need to hold the knife before I invest. 

I look for deals online and order everything when it goes cheap, but sur la table has the classic line if you want to check out the shun D handles. Are you right handed?

Alternatively, if you like, drop by the restaurant next time you're in greensboro  and I'll bring mine from home so you can see mine first hand. Just give me a heads up so I can pack them along. They usually live at mi casa amigo.



i got almost every knife on sale from Amazon or cutleryandmore.com

I'll do that.  I was looking at their website already.  Some good looking stuff!  

I am right handed, BTW.  

I have $120 in my squirrel fund, I may have to check out @Chubbs suggestion.  I just hesitate because I want to hold it.  

tarheelmatt

Anyone like Cutco?  Made in the U.S (which I like).  

Ozzie_Isaac

My funds have run dry for a while ... new egg and CGS order will do that.

I am going to check out cutleryandmore though.

@tarheelmatt I've used cutco.  They cut pretty nice.  The ones I used had contoured handles so I would defintely try them before you buy.  I do like their steak knives a lot.

johnnyp

+1 on the global mentioned above.  I have Several of their products and am very pleased

MaskedMarvel

A few pics for your pr0n collection. Check out that copper Damascus!

tarheelmatt

MaskedMarvel said:

A few pics for your pr0n collection. Check out that copper Damascus!

I take it that Shuns are your favorite then, huh? 

DieselkW

Surprised none of the professionals mentioned ceramic blades. Wicked sharp, keeps an edge for years, lightweight, won't rust, won't leave a metallic taste on your food.
Downsides: Brittle material, might break or chip on hard bones or if twisted in a tight knuckle. Not a replacement for steel, just used in addition to my normal work horse knife. Ceramic is for slicing only. MUST store in a sheath, but then - I sheath my steel knives also, in a different drawer. (don't store them together)

Soft vegetables, like tomatoes, can be cut very thin with ceramic. Excellent for peeling also. Lighter weight makes it easier on my wife as well.

 I use my ceramic knife for anything boneless.

My favorite steel: Henckels twin professional "S" that I have professionally sharpened every summer.

My current ceramic is one lonely Kyocera 6", comes with a 5 year warranty. That blade is still the sharpest knife I own after 2 years.

tonyled

ken onion shuns here.  love them but it sucks having to get them sharpened.  luckily one of the few authorized sharpeners is local.

The Cen-Tex Smoker

jls9595 said:

Cent-tex's thread is what caused me to buy it. Another of his threads caused me to buy a sous vide. He's real good at separating me from my money lol. I'm very pleased with all of my purchases though

it's a gift

JonWesson

bump