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I need a real knife
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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, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
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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
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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
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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
If you have some wall space, the knives can be held by a magnetic rack. My daily knives sit on magnets on the 'fridge.
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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
If you have some wall space, the knives can be held by a magnetic rack. My daily knives sit on magnets on the 'fridge.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.
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"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.
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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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