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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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06-05-2006, 11:33 AM | #31 | |
is One Chatty Farker
Join Date: 08-11-03
Location: Columbia, S.C.
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Quote:
Forschner knives used to be an excellent quality knife. I don’t know about now. I haven’t used one in years. Hopefully the quality has endured. On the subject of sharpeners I’ve been using a Spyderco sharpener for a lot of years. It has yet to show wear, and puts an edge on a knife, that I believe to be unparalleled. You can literally shave with it. When I bought mine they were only $30. That shows you how long I’ve had it. http://spyderco.com/catalog/details.php?product=77
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N.B. 'Dera (modified), gone to another place (RIP), ECCG (el cheapo charcoal grill), an Alveron propane, and wood hog cooker, bullitt type smokers, a GM Jim Bowie, a turkey fryer, and a pretty well stocked kitchen. Cabo _________________________________________ I was raised an only child, now I have brothers & sisters around the world!! |
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06-05-2006, 01:12 PM | #32 | |
Full Fledged Farker
Join Date: 04-26-05
Location: Alvaton, Kentucky
Name/Nickname : John
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Quote:
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John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer |
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06-05-2006, 01:19 PM | #33 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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OK ... now you got my attention ....
.... here is a site for some to ponder while they decide what next to add to their collection.
http://itkitchenknife.com/j_catalog/honyaki_b1.shtml Still looking at these, but waiting for better Lotto results.
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Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] |
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06-05-2006, 01:28 PM | #34 | |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Quote:
Sur La Table has Shun Elite knives, exclusively, which are even cooler than the regular Shuns, but considerable more expensive... Hardened to 64-66 Rockwell.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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06-05-2006, 01:52 PM | #35 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
YIKES I think I will hold out for the A-Team version: http://itkitchenknife.com/j_catalog/honyaki_a.shtml LOTTO is right TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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06-05-2006, 01:53 PM | #36 |
Full Fledged Farker
Join Date: 11-01-05
Location: Rockaway Beach, NY
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I have Wusthof knives, Shun knives and a big 10 3/4" MAC chef's knife
http://www.macknife.com/professional.html I far prefer the Japanese manufactured Western style blades to my German knives. The main reason being the absence of a bolster. I like the way they grip with out the bolster and they are far easier to sharpen by hand with out a bolster. I bought my waterstones from www.Korin.com and my Mac knife from www.jbprince.com (the actual retail shops). I also had great experiences purchasing from cutleryandmore.com and chefsresource.com I highly recommend the Mac ceramic rod $15 , which they properly label as a sharpening rod . Ceramic and diamond rods are for sharpening not honing. http://www.chefsresource.com/mac-cer...ening-rod.html my Mac knife is thin and sharp and makes the thinnest cuts you can imagine. I highly recommend everyone try a wide 10" knife out a good shop. They are so much easier to use for chopping (the tip of the knife will stay on the board) and slicing (more blade to use). Most good shops have the Wusthof 10" wide which I like as well. http://www.chefsresource.com/mac-mig...-knife-11.html If you are deciding between Henckel and Wusthof, take a close look at the bolsters on each. I far prefer the design of the Wusthof, but the width of the bolster is the biggest design difference between the two.
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Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (scrapped, because door kept falling off) |
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06-05-2006, 02:31 PM | #37 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Cabo (or somebody),
"On the subject of sharpeners I’ve been using a Spyderco sharpener for a lot of years. It has yet to show wear, and puts an edge on a knife, that I believe to be unparalleled. You can literally shave with it. When I bought mine they were only $30. That shows you how long I’ve had it. http://spyderco.com/catalog/details.php?product=77" Help me out here. I assume the angle on the blade is maintained by holding the knife vertical ? One problem I have with hand-held sharpeners/honers is trying to keep the angle the same. The "v-block" mount would help a lot if that is the purpose. And, I have "fondled" all the major premium brands and love them all! DROOL would be the proper phrase All of them seem to fit just fine and feel comfortable in the grip. Thanks for all the great input so far. Interesting. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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06-05-2006, 02:36 PM | #38 |
Knows what a fatty is.
Join Date: 12-21-05
Location: Woodstock, IL
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Shun all the way...... I own full sets of Henkles and Wusthofs and I would put Shun up against them any day.....
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Seth Porkrastinators BBQ Team [URL="http://porkrastinators.blogspot.com"]http://www.porkrastinators.com[/URL] |
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06-05-2006, 02:46 PM | #39 |
is one Smokin' Farker
Join Date: 09-22-04
Location: North Sentinel Island
Name/Nickname : samichlaus
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I'm very happy with my Wusthof wide blade chef's knife. I like the heft and balance, has enough room so that your knuckles don't hit the cutting board.
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06-05-2006, 03:26 PM | #40 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Well I recently purchased a set of six star cutlery from Ronco, some may laugh, but let me tell ya, I have enjoyed these knives, they have a lifetime guarntee and replacement plus if they ever get dull they will either sharpen them or replace them free of charge.
Bossman [email protected] |
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Thanks from:---> |
06-05-2006, 05:15 PM | #41 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Well, I just ordered a Henchels 4 Star 8" Chef knife. $49.02 to my door
"Close enough" and will meet my needs. I, and probably others, would still like to hear any advice on the "V-type" sharpening/honing stones. I really need to take better care of my cutlery Thanks a Million guys. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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06-05-2006, 05:27 PM | #42 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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Glad you found the best tool for your needs! ...
.... as long as you do not abuse that knife, a set of ceramic rods will do a darn good job of helping maintain a sharp edge. Having the angles held fairly constant is a big help for most users who do not have time to develop expertise with stones, etc.
Enjoy!
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Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] |
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06-05-2006, 06:39 PM | #43 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Tim,
I have come across a Benchmade (Gold) set of three that you can check out on their site. The set is $500, but if they are anywhere near as nice as my pocket knife, this would be a deal. Other than that, it seems that the W is the best of the usual bunch.
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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06-05-2006, 07:01 PM | #44 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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I have a 9 and 12 ince Henkels ..... and My buddy bought the Wustof.... and I LOVE his. I Loved mine til I used his. I like the feel in the hand much better. My 12" will slice a brisket like butter.... but those Wustof were amazing.
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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06-05-2006, 07:51 PM | #45 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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I think Q_Egg has got it right. The ceramic rods are easier to get "close" with, if you have not or will not take time to develop the skill set necessary to do it with stones, etc. Granted, you may not get the same edge that an expert will with stones, but you can keep your blades in working condition nicely without having to spend too much time learning a new skill.
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qman Para Bellum |
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