Getting ready

Ribhead · February 2009

for the arrival of my new large egg in the next few weeks!

As I am anxiously awating, I am getting all my ducks in a row for my first cook - must impress the wife due the cash this damn egg is costing me!

So....I am getting ready to order all the DIZZY PIG rubs! I hear there are all pretty good:)

So my question is on knives! I do not have a decent knife in my house! I have heard that CUTCO knives are good and I am looking at just getting a couple to start me off (trimming knive for veggies and a butcher knife for the meat! Everyone says you must have a knife that fits your hand good - so I plan to test them out - but I am heading in the right direction! Any thought on CUTCO - or any other knife I should be checking out!

BTW, is knives the plural of knife! Been drinking today:) FYI - I heard beers taste better if you within 5 feet of an egg!

bubba tim · February 2009

Can't speak about beer, but would agree about gin.. :woohoo: :woohoo: :woohoo: . Get a knife that fits your budget and your hand. I get order a lot of higher end knives at http://www.japanesechefsknife.com/

Welcome to the forum!

Darnoc · February 2009

I would recommend Forschner knives for a tremendous value for the money.They have been rated top choice in Cooks Illustrated many times.It is easy to keep a good edge on their knives which is a hard thing to do on a lot of knives out there.I would say that the majority of culinary schools out there recommend them to their students.

Firetruck · February 2009

"this damn egg" Blasphemy!!! :laugh:

lowercasebill · February 2009

i would avoid cutco personally i think they as much a marketing company as a knife company.

if you are serious about this i would start here

http://www.amazon.com/dp/0061188484/?tag=googhydr-20&hvadid=2406761861&ref=pd_sl_8zqp55t9ib_e

before you buy.. all you need to know.

do not buy a set
you need an 8-10inch chefs knife
a serated bread slicer and a paring knife
additions as you wish.. some of us [me] have an addicition.
for inexpensive and highly rated the forschner [now made by victornox] is a good place to start.
whustofs are the next step up followed by shun and japanese knives [global, mac etc]

i have heard that you can try out knives at williams sonoma before buying . how it fits in your hand is important.
caring for your knives and proper sharpening is important, only thing worse than a knife that don't cut is a vacuum cleaner that doesn't suck

japanese steel is brittle and requires a lot more care.

bill

lowercasebill · February 2009

do not follow the link bubba provided ,, once you do you will be sucked into the vortex of yet another expensive addiciton, japanese steel... :laugh: :laugh: :laugh:
bubba.. what maker do you like/have?? do you sharpen on waterstones??
i am going to try to get to Korin before spring.

hope all is well
only an hour and 10 minutes till medication time
bill

WokOnMedium · February 2009

So you've done it? You are standing within 5 feet of an Egg? Congratulations!!!!! Dizzy Pig is a yes, and you have more than enough good advice about knives. When is your first cook?

Ribhead · February 2009

2 of my smoking buddies both recommended CUTCO. When I went to the site - it stated you would buy thru VECTOR marketing! Seems like back in my college days this was an iffy company that tried to get suckers to work for them! I will look into the knives mentioned! THks

Ribhead · February 2009

Hey WOK - if you go back and read my post! I unfortunately, do not have it yet! I should have it soon! Just preparing!

I thinking I am getting addicted to this site

:cheer:

WokOnMedium · February 2009

So sorry. I have been tracking your progess this week and missed that post.

PhilsGrill · February 2009

Yep CUTCO are great. Made in USA, lifetime sharpening warranty too.

Ribhead · February 2009

should have the goods within a week or two! cant wait!

The photos of the meals prepared are unreal! Sure hope I can duplicate a couple!

I am on a ski trip with my family - taking a break to check my work email and I end up on this site! Am I addicted!

Chef in the Making · February 2009

I have a set of Cutco and find them to be very good. I also have a few sabiatier (French made) and one or two German and Japanese. The key is hand fit and sharpness so invest in a good knife sharpner

bubba tim · February 2009

Greeting Bill,
It is all personal taste. I look for feel and the maker. The knife has to made in the tradional way. LC and I just recieved 3 of these on Friday. 210mm and 240mm Gyuto and a 190mm Santoku. This series is from Master Hiroaki Masui of Hiro Knives Company. They are hand hammered in a "Tsuchime" finish, VG-10 Damascus blades (HRC60). Master Masui is very old and not in the best of health. He started making knives when he was 16 years old. Another maker is Hattori. Ichiro Hattori is close to 70 years old and his father made knives before him. Good knives at a good price. To sharpen our knives, I have a numerous wet stones from 250# to 6000#.
I also have a Tormek Supergrind T-7. It takes me about minutes but you really can shave hair when I am done.
Got to go, I am playing with the big gun at a 1/2 mile today...

Chris in Gwinnett · February 2009

You think you're addicted now, wait until you cook, no eat what you cooked on the egg. I will tell what sold my better half on the egg, the smell. She said when I was cooking ribs it smelled like ribs! When I did them on my charbroil smoker it smelled like smoke. Go figure, but as soon as she smelled that I was no longer in the dog house. Now, I just get made fun of because of my addiction. Oh well, there are certainly much worse things in the world to be addicted to besides good food and great people.

Welcome.

Charleston Dave · February 2009

Do not buy a set of knives.

The most essential is a chef's knife (8 or 10 inches, whichever you prefer in your hand). You will use that for the vast majority of your work unless you are a baker. After that, a serrated knife for slicing bread or soft stuff, and a small utility knife.

Whatever your knife budget happens to be, allow part of it for a sharpening strategy. Traditional knife collectors prefer working with stones but that takes skill and time. Guys with wood shops like Tormeks because they sharpen all sorts of things. Gadgety folks like Chef's Choice sharpeners or similar countertop devices.

It's not at all uncommon to have advocates of these three approaches argue with one another about why their approach is better. Knife collectors are a passionate lot.

Lab Rat · February 2009

I totally agree!

Grumps · February 2009

Patience young grasshopper. After you get a few cooks behind you both you and your wife will realize that the egg purchase was a steal. The food will be better than you've ever had. You will enjoy it while you are cooking and look forward to your next cook when you are not cokking. Your friends and family will know you as a grilling god. The sky will be bluer and the grass will be greener...okay, maybe the last one is a stretch. Seriously, though, I think my life is better because of BGE.

Getting ready

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