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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-13-2010, 01:28 AM   #16
SoCalWJS
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If you've got someplace that sells a bunch of knifes near you, here's my advice: Go try a bunch. Pick them up and see how they feel in YOUR hand, and hands are different in size and shape. Different people have different tastes in knives, and you should get something you like.

Then, after you find some that you like, research the construction (stamped/forged, type of steel, etc) and remeber what you will primarily be using the knife for. Different tools for different jobs.

Do you want a gently curved blade that you can rock through it's full length, or one that flattens out and is more of a chopper than a rocker (does that make ANY sense?).

Get something that you want, not what somebody else likes.

(having said that, I look at the Hattoris above and drool)
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Unread 02-13-2010, 02:30 AM   #17
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Big fan of the Japanese knives, here are a few resources to explore-

http://korin.com/site/home.html

http://www.japanesechefsknife.com/products.html

http://www.chefknivestogo.com/

http://watanabeblade.com/english/pro/index.htm

http://www.sushi-knifes.com/Merchant2/merchant.mvc

http://www.kikuichimonji.com/

http://www.thejapanwoodworker.com

http://hidatool.com/shop/shop.html

http://itkitchenknife.com/e_index.shtml


http://www.japaneseknifesharpeningst...lts.asp?Cat=22

Here is a link to a thread to help sort out what knife you need-

http://www.knifeforums.com/forums/sh...hp?tid/858558/


Some of my tools














Happy slicing/chopping/ect
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Last edited by Goose; 02-13-2010 at 02:53 AM..
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Unread 02-13-2010, 03:33 AM   #18
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http://watanabeblade.com/english/pro/index.htm

This is one of the sharpest knives in the world. The maker is a true artist.

I also say go to a local cutlery store and try out different ones and see what fits you.

For my personal tastes I went with Tojiro knives. They can be sharpened razor sharp and hold that edge while not needing to be baby'ed because of the SS sandwich.

Here is another guy that is insanely sharp:

http://www.cartercutlery.com/
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Unread 02-13-2010, 07:59 PM   #19
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i have a full set of wusthoff classic knives I picked up while in Germany a few years back...forged and full tang..I like them a lot - I agree with the knife sharpening thing...without proper sharpening, any knife is useless..I picked up a lansky sharpening system and it works well (cheaper version of the edgepro apex)
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Unread 02-14-2010, 11:29 AM   #20
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Just felt I would put in my 2 cents worth. I have Henckel's and love them. Sure there are others and I'm sure most are good. You really want to have forged with the steel going all the way through the handle. Hold the knife and see how it feels in you hand, and yes buy just one good one if that is all you can afford.

I prefer a 10 inch chef knife for all around kitchen use, I use it more than any other I have. It's not good for slicing, so that should be your second knife.

And yes sharp is very important! I don't know about the sharpener mentioned above, but I have a Warthog. Cost me about a hundred at a boat show. Kind of funny looking, but it works great. Fast and simple to use.

Stay away from stainless cause it does not hold an edge, and never never use an electric grinding type, you will loose the temper in the steel.
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Unread 02-14-2010, 12:01 PM   #21
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For what it is worth I just finished taking one of Troy Black's BBQ classes and he recommended to everyone in the class to get a VictorinNix knife.

Paul



Quote:
Originally Posted by hath View Post
Please forgive me if this is one of those topics that has been covered over and over but im in the market for a really nice couple of knives. Ive been looking at the Gunther. But was also interested in the Cutco brand. I dont know the difference in forged or stamped knives. I have no idea of the pros or cons in this area. what I do know is that I love a razor sharp knive and believe in buying 1 good one rather than multiple cheap ones. Can someone please advise my and point me in a general direction as to what to look for? thanks.

Last edited by Kevin; 02-14-2010 at 04:51 PM..
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Unread 02-14-2010, 01:44 PM   #22
howy61
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Ok, so far you have good info on stamped vs. forged, trying out the handles, and MOST important keeping them sharp.

But how often and for what are you planning to use them?

$500 Japenese knives are impressive, but unless you are a professional chef, not all that pratical for the weekend warrior.
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Unread 02-14-2010, 01:53 PM   #23
howy61
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Quote:
Originally Posted by Chef Jim View Post
I prefer a 10 inch chef knife for all around kitchen use, I use it more than any other I have. It's not good for slicing, so that should be your second knife.
Good general advise.

However, for me, I have found 10 inch chef knives are a little big and heavy after slicing the 6th rack of ribs, so an 8 inch chef knife is my choice. If you have paws like a bear, maybe a 12 inch chef knive is for you.
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Unread 02-14-2010, 02:07 PM   #24
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We use Cutco. I met a rep at a competition and he hooked us up. I am going to call and get them all factory sharpened again. I use a stone but I want to see how good the factory edge is since we have had them for about 4 years now.

Be Safe

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Unread 02-14-2010, 02:24 PM   #25
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Quote:
Originally Posted by howy61 View Post
Ok, so far you have good info on stamped vs. forged, trying out the handles, and MOST important keeping them sharp.

But how often and for what are you planning to use them?

$500 Japenese knives are impressive, but unless you are a professional chef, not all that pratical for the weekend warrior.
And lots of professionals use "inexpensive" knives. I know the Victorinox Forschner line is pretty popular. Same goes for pots and pans. Check out Sam's club and you'll find restaurant stuff. Keep em sharp and they'll work and they're cheap enough that you won't lose sleep if you take them to a BBQ cookoff.
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Unread 02-14-2010, 04:34 PM   #26
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Japanese knives are impressive!!!! unfortunately, way out of my budget...I currently have the Forschner 12" slicer with the granton edge, an older Chicago Cutlery 10" chef knife and an 8" slicer...Keeping them all as sharp as possible has made them very easy and enjoyable to use.
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Unread 02-14-2010, 04:42 PM   #27
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The best for the money for me is the 12" granton edge Forschner Slicer. Followed by my Sam's club NSF 10" chef's knives in a twin pack (don't know the brand). I think I paid 20 bucks for both of them and they have held an edge longer than any other knife I have owned for kitchen duty.
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Unread 02-14-2010, 04:56 PM   #28
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I guess these are a good budget set, according to reviews I've read. Im actually looking myself right now. These seem to be the front runner.

http://www.anolon.com/cs/Satellite/P...etailEcomm.htm

http://www.amazon.com/Anolon-Advance...5955460&sr=1-1

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Unread 02-14-2010, 04:57 PM   #29
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Knives are an area where personal preference makes a huge difference. If you haven't used a variety of different knives and qualities it can be hard to make the right choice. You mentioned Cutco, and a few years back I did buy a set of them for kitchen use and have not been disappointed. They are great for cutting vegetables and general, rough kitchen duties. The steak knives are nice because they keep cutting steak after steak without any attention. The Cutco paring knife without the serrated edge is useless after one or two uses. The knives requiring a bit more attention to keep them sharp are by far superior for the meat preparing and cooking duties of BBQ. I have decent carbon steel knives to expensive damascus bladed Japanese ones and I have found one major difference in the less/more relationship. The less they cost the more sharpening/attention they require, and the more they cost the less attnention they require (aside from some p[retty astounding asthetic differenes that don't make them cut better or worse). Whatever you plan on acquiring, plan on getting adept at blade care and and after that it won't matter much.
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Unread 02-14-2010, 05:08 PM   #30
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Sounds like all my favorites have been mentioned. For slicing brisket you can't beat that 12" granton edge Forschner Slicer PimpSmoke mentioned. I have a Henckels chef knife that has been a work-horse & i have a Cutco skinning knife that i've used for field dressing several deer & wild pigs.

Gonna bookmark this post cause more knives are great ideas when my wife or kids ask for gift ideas.
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