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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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04-17-2008, 11:48 AM | #1 |
On the road to being a farker
Join Date: 02-27-08
Location: Boiling Springs SC
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Quality Knives
I am hurting for a good set of knives. Does anyone have a recommendation?
Dumb question, I know you guy's do.
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Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser |
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04-17-2008, 11:51 AM | #2 |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Forschner Knifes are a good deal when you dont want to spend too much money.
If you want best quality, nothing beats Kai Shun in my opinion. DM |
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04-17-2008, 11:53 AM | #3 |
On the road to being a farker
Join Date: 02-27-08
Location: Boiling Springs SC
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I dont mind paying for quality. Where can I get these? Kai Shun
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Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser |
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04-17-2008, 11:56 AM | #4 |
Full Fledged Farker
Join Date: 09-27-06
Location: Albion, IN
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I've got shun knives from kershaw and love them.
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04-17-2008, 12:02 PM | #5 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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Go to a good knife shop and feel them. Pick the one that feels right in your hand.
Economical, top quality, commercial brands: Forschner, or Chicago Cutlery. Both used in every restaurant kitchen you'll ever walk into. They do a great job, last forever, and won't hurt your wallet too much. German made, forged blades tend to have a nice heft to them. If you like a weighty knife, I'd recommend Messermeister and Wustof. I like Wustof's new line, called the Ikon. I like the Messermeisters and the Ikon line because they are a bolsterless forged blade. That means the edge can be sharpened all the way to its heel. Japanese knife designs are traditionally bolsterless. I have several Japanese made blades. Commonly found brands that I like are Global and Shun. Globals are light weight. Some people like that, some don't. Again, go test drive one at a good shop near you.
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1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen |
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04-17-2008, 12:17 PM | #6 |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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I prefer the Henckels Professional "S" line.
That said, I would agree to go in and get a feel for what you like and is within your budget. A friend has the all metal Henckels and loves them but I can't stand them.
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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04-17-2008, 12:24 PM | #7 |
Full Fledged Farker
Join Date: 10-29-07
Location: San Diego, CA
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What's your price range? Do you want German steel or the good stuff, Japanese steel? Good quality Germans are Wusthof Classic or the ones I have, Wustof Grand Prix. I love them! http://www.cutleryandmore.com/details.asp?SKU=10093
For a middle of the price range Japanese style set, go with Shun. http://www.cutleryandmore.com/shun-knives.htm The Shun Classics are good, better than German knives, IMO. The angle of the blade is at 22º rather than 15º on Germans. Shaaaaaarp! The Shun Elite's are great! These are what I have as well. Ken Onions and the Alton knives feel weird to me. Another middle of the $ range Japanese brand is Global. They're also scary sharp like Shun, but if you have big hands, you may prefer the Shuns. Shun also has better customer service. Now, if you really want to treat yourself with GREAT knives, go with MAC, Hattori, Masahiro, Tojiro. I don't know how into knives you are. I'm truly a cutlery fanatic. In my opinion, knives are an investment that should last for 10, 15, 20++ years if they're good. If you want knives that will be good to you for decades, that will make precise cuts, that won't hurt your wrists from bad balancing and that will lessen the chances of you cutting yourself, then these knives are something to look at. For more information, here's a really great knife rating test that Michael from Cookingforengineers.com did. I love his website! http://www.cookingforengineers.com/a...s-Knives-Rated Also, here is a specific forum at Knifeforums.com that only discusses kitchen knives and the application of such knives in cooking. http://www.knifeforums.com/forums/showforum.php?fid/26/ The guys in this forum are really great with helping newbies. Feel free to ask them questions and feel free to ask me questions. Here are some great videos Alton Brown did for Shun: http://video.google.com/videoplay?do...89298700188336 http://video.google.com/videoplay?do...97188653294913
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04-17-2008, 12:24 PM | #8 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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I agree on the test drive factor. When I first started shopping for knives I had a set ideal worked out on what I was going to buy. By the time I finished carrying onions and cutting boards into knife shops, I had completely changed my opinion. I went from Global and Henckels mixed to Wustoff Grand Prix II. I really like my Wustoff and would recommend them as an option. I bought my wife a set of bolstered, "traditionally styled" stuff from Linens N Things, and I have to say that they are really nice. The house brand. For an inexpensive, but nice looking set, those are good.
Something to be aware of with some Japanese knives (like Global I think) is that they have a different blade shape than French/German knives, and have to be sharpened differently. No a big deal, and can be very sharp. Just something to be aware of. I agree with everything said here as to good inexpensive and expensive brands. Two other options: I've seen a lot of "Food Network" branded knives at Khol's and Bed Bath & Beyond lately. They look pretty good. I think you'll get really good performance, comfort, and wallet friendlyness if you go to a resturaunt supply store and a buy a few white handle, NSF kitchen knives. They won't look as pretty or last as long, but you can buy a new one every year or two. You also won't mind as much if you drop one and have to replace it. MHO, dmp |
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04-17-2008, 01:06 PM | #9 |
Knows what a fatty is.
Join Date: 06-09-07
Location: Clinton Twp., MI
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I have a set of Furi knives and love them
Mike
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Char-Griller Smokin' Pro (a couple mods) Smokin' Tex 1400 UDS (1 done more coming soon) 32" Natural Gasser (warm ups & hot dogs) Turkey Fryer Stumper clone and reverse flow offfset (in planning/construction phase) __________________ D-Boys BBQ Team |
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04-17-2008, 01:17 PM | #10 |
On the road to being a farker
Join Date: 02-27-08
Location: Boiling Springs SC
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Thanks Guy's!!!!!! I want something that will last and hold an edge. darthtrader, thanks for the videos and info. I know nothing about kitchen knifes but I am up on others... I prefer Buck or Gerber for everyday carry. Buck for the carbon and nice edge. What I don't like about Gerber is they are a biotch to sharpen. I think everyone is correct here to test drive. I will have a set by the end of the weekend.
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Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser |
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04-17-2008, 01:23 PM | #11 | |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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Quote:
I agree with Professor Salt, Forschner, or Chicago Cutlery not only in most restaurant kitchens, but look over the counters at what your butchers are using all day long . meat cutters , processors, you'll find alot of Forschner, or Chicago in use.
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04-17-2008, 01:33 PM | #12 |
Full Fledged Farker
Join Date: 10-29-07
Location: San Diego, CA
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An ex-girlfriend of mine had Chicago Cutleries. I used them once and hated them. 1. They rust. 2. They don't have a sharp enough edge out of the box. They don't keep an edge. She had the Landmark editions. http://www.amazon.com/Chicago-Cutler...453660&sr=8-11
I can't speak for any other CC knives, but the Landmarks should be avoided, IMO.
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WSM w Stacker Old Smokey Electric Smoker 38 In. GrandeTurbo Gasser 18.5 Weber Kettle UDS Masterbuilt Extra Wide Propane Smoker |
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04-17-2008, 01:39 PM | #13 |
is one Smokin' Farker
Join Date: 11-08-06
Location: Iowa City, IA
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i have shun and they are a great knife
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04-17-2008, 02:25 PM | #14 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Every restraunt and butcher where I have worked and seen meat being processed used the white handle foodservice knives I mentioned. Those guys don't hold the best edge, but they can be professionally sharped weekly and thrown away.
One other thing I forgot to mention that could go unstated, but just to make sure: If you want something that will keep the absolute best edge, you want steel - not stainless steel. Stainless steel needs to be honed much more frequiently. On the good side, it doesn't rust. most any real knife afficianado will tell you that if you want a long blade life, don't buy SS. That being said, I have all SS blades. dmp |
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04-17-2008, 02:34 PM | #15 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
http://www.samsclub.com/shopping/nav...=5&item=207188
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