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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 02-28-2013, 09:10 AM   #31
Mdboatbum
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I'm getting tired of my sub part cooking knives that I have.... Today it was tough to cut up a measly onion. It's really farking me off, hehe

I am looking at the Victorinox cooking knives and they seem to be pretty decent.

Any recommendations on a general purpose knife, cleaver and paring knife along with a knife block or are knife blocks no good?
I'm all for new toys in the kitchen, but even the best new knives only stay sharp for so long. Get yourself familiar with sharpening a knife. It's not difficult, and it will extend your relationship with whatever knives you buy.
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Unread 02-28-2013, 09:12 AM   #32
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The Dexter-Russel Sani-safe look to be pretty nice but a bit more pricey.
x2! have had mine for over 15 years, love them.

Good thought on the kitchen store, yes find what you are comfortable with.
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Unread 02-28-2013, 03:53 PM   #33
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Happy to take time sharing my knowledge, but unhappy not to be appreciated!
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Unread 02-28-2013, 03:55 PM   #34
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I gotta find me a place that will let me try out some knives or at least hold the package.

I might try on of the Sams Club knives and the worst thing that oculd happen is I mess it up by sharpening it wrong if I try sharpening my self.

Any ideas on certain brands of Whetstones to use?
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Unread 02-28-2013, 04:22 PM   #36
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I gotta find me a place that will let me try out some knives or at least hold the package.

I might try on of the Sams Club knives and the worst thing that oculd happen is I mess it up by sharpening it wrong if I try sharpening my self.

Any ideas on certain brands of Whetstones to use?
http://www.japanesechefsknife.com/Wh...esForSale.html
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Unread 02-28-2013, 04:24 PM   #37
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Sometimes I need a good cry and to lay in the fetal position and suck my thumb a bit...I live for thanks.
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Unread 02-28-2013, 05:24 PM   #38
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If Victorinox knives are in a price range you are comfortable with I don't think you can go wrong. In my 30 years of selling this brand I can't recall anyone coming back to me saying they didn't like there knives. I would recommend an 8" chefs knife a 3 1/2" to 4" paring knife a 6" flexible boning knife and if you don't have a 10" butcher steel I would invest in that also. Unless you have a specific need for a cleaver it wouldn't be on my must have list. I like a butcher block for home knife storage. A knife bag is great if you use your knives away from home. I hope this helps.
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Unread 02-28-2013, 06:17 PM   #39
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http://www.cabelas.ca/product/9541/z...sman-knife-set

Love this set, for the price it is a really good set of knives and they sharpen easy.
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Unread 02-28-2013, 06:58 PM   #40
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Default Re: General cooking knives

There are a lot of good videos on sharpening out there. Google and YouTube are your freinds.

Bestsharpeningstones.com and chefknivestogo.com both have decent stuff for sharpening supplies. From basic stones and strop to japanese choseras.

If you're a bit obsessive like me you might want to look at apex edge pro or wicked edge.

Google wicked edge Richmond addict for an interesting demo!

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Unread 02-28-2013, 08:14 PM   #41
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I got a block with Victorinox knives (on sale) when a local BBQ store went out of business. I added a 7" santoku to the set. It's my "other half's favorite. I like the 8" chef's knife. The boning knife is handy as is the long slicer. I particularly like the handle material. Easier to change your grip than with rubber handles but less slippery than a wooden handle. Priced right, too.
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Unread 02-28-2013, 10:52 PM   #42
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Quote:
Originally Posted by pal251 View Post
I would like to toss these other knives like these crappy ginsus...yes I said Ginsu. Also we have some Cutco knives that my wife doesnt want to get rid of.

I think getting a 10 inch chef and maybe a 8 inch chef might not be a bad idea. I am looking at them on Amazon. Any reccomendations on a knife steel?

Is there a place online that I can ship my knives to get them sharpened at or is that usually a local only gig.
Save the Ginsu knives. (You may want to cut a can... )
I found a use for my Ginsu knife, I carry it in my Fishing Tackle Box.

Invest a little time and learn to sharpen your own knives...
THEN buy a few good knives.
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Unread 02-28-2013, 10:58 PM   #43
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I would buy a 10" chef knife for around $75-$100, a decent curved blade 6" boning knife and then I would buy an Apex Edgepro. Starting out, a decent chef knife and boning knife can handle pretty much anything. The key is to keep them sharp and the Edgepro will excel at that. Additionally,a bread knife is great for slicing ribs and brisket so pick up a cheap dexter 10" one and you will be good to go.
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Unread 02-28-2013, 11:50 PM   #44
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Quote:
Originally Posted by pal251 View Post
I would like to toss these other knives like these crappy ginsus...yes I said Ginsu. Also we have some Cutco knives that my wife doesnt want to get rid of.

I think getting a 10 inch chef and maybe a 8 inch chef might not be a bad idea. I am looking at them on Amazon. Any reccomendations on a knife steel?

Is there a place online that I can ship my knives to get them sharpened at or is that usually a local only gig.
Why don't you like the Cutco knives? Cutco knives has free resharpening and they come to your house to do it, my mom uses them in her commercial kitchen and loves them.
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Unread 03-01-2013, 12:27 AM   #45
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i have several Victorinox's and Dexter-Russel's and i'm confident you'll be happy with them. great knives and i dont have to worry about losing a mortgage payment if(more like when) they go in the dishwasher.
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