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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 04-18-2008, 09:39 PM   #46
Wine & Swine
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I have alot of knives from kitchen grade, german, ceramic to the best in my opinion which are from Japan and are amazing;
http://korin.com/knife.php?PHPSESSID...307e03120e4500
They have alot of styles ranging from a few hundred to thousands but in reality you do not need 9-12 knives if you buy the right ones.
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Unread 04-19-2008, 09:13 AM   #47
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If those knives in the forschner set are the same exact ones you can get on their own that's a fantastic price. Would you happen to know if the slicer has a granton edge? Those can get pretty pricey.
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Unread 05-03-2008, 02:29 PM   #48
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I picked this set up at our local business Costco yesterday for 14.00...it's pretty dang sharp!

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Unread 05-03-2008, 02:39 PM   #49
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Got alot of diffs, my fav is my CASE Stockman pocket knife.
(just dont use the toenail blade for meat)
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Unread 05-03-2008, 09:45 PM   #50
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I just got a Shun Chefs knife, its a sweetheart.
My favorite is a "nakiri", a flat vegetable knife. Got it in Kyoto from a store called Aritsugu. This place has been in the same family since the 1500's. Cool place, the knife is so soft, but the edge on it is hard to believe. Takes a lot of care, if I chop three tomatoes it will start to tarnish befor e you are done.
Look at this a video taken in the store. Each knife is prepped when you buy it and your name is stamped on it. The wheel they are using in the video is three hundred years old!
http://www.youtube.com/watch?v=l-hGc66xHoI
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Unread 05-04-2008, 12:53 AM   #51
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a knife is only as good as the user....ya can nick & dull everything...
i prefer anything but ginsu & wally world- but knowing how to cut is 1/2 the battle- just my .02
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Unread 05-04-2008, 10:28 AM   #52
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Quote:
Originally Posted by blues_n_cues View Post
a knife is only as good as the user....ya can nick & dull everything...
i prefer anything but ginsu & wally world- but knowing how to cut is 1/2 the battle- just my .02
\
So true...so true. I learned from one of the masters...Paul Kirk. All his knives were bought used or second hand...they were just very sharp...and he knew how to use them. One of the highlights of his class was that he showed us how to slice each meat for presentation. The knives I use for my comps cost a grand total of 25.00 from Costco...but they WILL be sharp!
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