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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-19-2014, 01:52 PM | #46 |
is one Smokin' Farker
Join Date: 10-24-13
Location: Valdosta, GA
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I have a 6 pc. set of Henckels 4 star that were given to me by a friend when I retired from the Air Force in 2002 as a retirement gift. They hold an edge well as long as I use the steel before each use.
I generally sharpen them about twice a year the old fashioned way, on a tri hone. Usually just need the medium and fine stones. I agree with the ones who say the 8" chef's knife is the most used of the six. The little paring knife is probably the second most used. I also have a cheap Faberware santoku from Wally World that I mainly bought to see if I want a good one... Probably not, I mainly just use it for veggies and I can do that with the chefs knife also. My steak knives are Wustof because I found a set on sale online. They are OK but I like the Henckels better. Buy the best you can afford and don't look back... Also, after you buy, quit shopping because you will find the same knives cheaper and just get pissed... VR, Harold |
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01-19-2014, 02:36 PM | #47 | |
Full Fledged Farker
Join Date: 05-17-12
Location: Grand Rapids, MI
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01-19-2014, 02:42 PM | #48 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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18.5" WSM and 22.5" OTG. |
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Thanks from:---> |
01-19-2014, 02:56 PM | #49 |
Got rid of the matchlight.
Join Date: 09-14-13
Location: WPB Fl
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I have a full set of Wustof's and love them . I have 2 of the I think 10 inch chef , that is my go to knife the 8 is just a little small after using the 10 . The quality is outstanding slide it a couple of times across the steal and razor sharp . Look around there are different handle configurations to choose from . I preferred the Grand Prix . I have from pairing , boning , scalloped slicers , I don't care if it is a strawberry or prime rib I grab the Big Chef's . ps the best money spent
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01-19-2014, 04:15 PM | #50 | ||
Got Wood.
Join Date: 12-30-13
Location: Metro ATL
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Yeah, that made a big impact on me while looking. Okay, so I've ordered the 10" Chef's knife (47521) and some pairing knives. I can still get the 8" Chef's knife (47520) for $26 shipped. Since I've already ordered something today and paid for shipping, anything else I order the rest of the day ships free. I'm also considering the 6" Semi-Stiff Boning knife (47515) for $14.75. Thoughts on those two?
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Party Gator, Char Griller Duo w/ firebox |
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01-19-2014, 04:23 PM | #51 | |
is one Smokin' Farker
Join Date: 10-24-13
Location: Valdosta, GA
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VR, Harold |
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01-19-2014, 08:43 PM | #52 |
Knows what a fatty is.
Join Date: 09-05-13
Location: Chapel Hill, NC
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Like you, I did a lot of research - including taking a knife skills class at Sur la Table so I could use several brands. I cook about every night with the weekends spent smoking on my 18.5 WSM. Here are my opinions:
- Global: very light, too light in fact. Rubber nub bed handle felt odd to me and the handle was a little small. No bolster, only matters if you like them. - Henckels Four Star: A top quality German knife with a classic rocker blade. Just a touch heavy for my taste, but a solid choice. Full bolster with a large comfortable handle but with a larger butt. -Victorinox: very nice knife, well balanced with the bolster as part of the handle. Lighter knife. -Wusthof Ikon Classic: Another solid German knife with a semi-bolster, medium size handle with a stainless steel cap. Also very solid knife with good balance I opted for the Wusthof and have been very happy with it. It holds an edge well, requiring frequent honing, but has only needed a new edge twice in 11 months. I opted for the 8" model because I was unsure of my skill level. I now wish I had gone larger as several articles suggested. Your skills will grow as you use it and the additional length is useful periodically. Be aware that the largest Wusthof Ikon Classic chef knife is 9", versus the more common 10". Hope this helps, good luck Chopper! -
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Erle, KCBS: MCBJ, CTC Humphrey's Qube'd Pint, Weber OTG (upgraded silver), Smokey Joe Gold, Stoker I & II ATCs, and Red Thermapen |
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Thanks from:---> |
01-20-2014, 09:31 AM | #53 |
Full Fledged Farker
Join Date: 06-06-12
Location: Aurora, Mo
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My sister worked at a small custom processing plant during school, I think every knife n the place was a Victorinox. I've still got a bunch of them with only 1/4 inch of blade left.
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22.5 OTG(AU), SJG Mini, SJ X 2, Three wheeler SJ, WGA, modded Char Griller , Q100 |
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01-20-2014, 09:47 AM | #54 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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If you're only going to get one good knife, it needs to be a chef's knife. It is the most versatile knife. I have an 8" chef that accounts for about 90% of my knife usage.
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01-20-2014, 10:14 AM | #55 |
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
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Here's a side question to the age old knife discussion.
Recently picked up a 12'' Victorinox slicer. Problem is I really haven't found a block that can fit a 12" so I was wondering if anyone knew of a site that sells a hard case for it (as I don't trust have the knife in a drawer with a bladegaurd, I can easily see me wife dropping something heavy on the blade and it end up warping.
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Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
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01-20-2014, 11:13 AM | #56 | |
is one Smokin' Farker
Join Date: 02-12-09
Location: Eugene, Oregon
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I have both of these and a 10" Wusthof slicer.
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"Just because your right doesn't mean I'm wrong" Weber 22" WSM Weber 14" WSM Weber Performer Weber Smokey Joe The fastest red back-lit Thermapen ever made Maverick ET733 |
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01-20-2014, 11:26 AM | #57 |
Full Fledged Farker
Join Date: 07-03-13
Location: St Paul, MN
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The best suggestion as far as how to purchase or where is: dont buy on-line unless the price is better and you've held the knife in your hand already. You dont want to spend money on a knife then when you get it, if feels awkward to you. All handles feel different, the weights all feel different, combine the two and each knife really has its own feel in your hand. Many kitchen stores will also allow you to use the knife and chop a few vegetables before you buy. Not all Wusthofs feel the same in the hand.
And everyone has their own preference on the shape of the handles. The block squared edge handles look nice, but do you like that or a rounded handle. I dont like the size of the fibrox handles, but I like it works fine for my boning knife. I cut over 100lbs of product aday at work, I will not buy a squared handle, I dont need any more callouses. If you find a knife that fits you, then look on-line for a better price |
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01-20-2014, 01:13 PM | #58 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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The webstaurantstore.com currently has the 8" Victorinox Fibrox 47520 chefs knife on sale for only $24.89 !!
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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01-20-2014, 01:14 PM | #59 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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I have henckels love them, i did pick up the victonox boning knife, it was sharp, but certainly felt cheap in my hands. We'll see how long it holds it's edge.
My go to is the Henckles Chef Knife, I like the santoku for veggies though. |
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01-20-2014, 01:16 PM | #60 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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