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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 02-27-2013, 02:50 PM   #1
pal251
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Default General cooking knives

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?
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Unread 02-27-2013, 02:57 PM   #2
HeSmellsLikeSmoke
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Victorinox 8" Chef's w/fibrox handle is an very good all purpose knife. Their 12" Granton Slicer with fibrox handle is excellent for slicing brisket. I also have their Santoku, 4" boning and paring knives. They are a lot of knife for the money in my opinion.

A magnetic strip holder is much cheaper than a block, but a block is good.
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Unread 02-27-2013, 02:57 PM   #3
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I have a Victorinox 10" Chef and 12" Slicer. Love them both and do 90% or cutting with either. Excellent value for the money.
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Unread 02-27-2013, 02:58 PM   #4
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Oh and I have a block but if you are going to just have a few knives, I am with Jim. Just buy a magnetic strip.
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Unread 02-27-2013, 03:01 PM   #5
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What are you working with? Even my crappy knives stay sharp when I need them.
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Unread 02-27-2013, 03:03 PM   #6
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Use the search feature top right.
Many threads on knives are there, with loads of information!
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Unread 02-27-2013, 03:04 PM   #7
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I like the Victorinox or Dexter-Russel Sani-safe knives for good, economical general use knives. I prefer a block although it does eat up counter space. For a paring knife, I have a nice little Wusthof. But, my sister got into the habit of using the Forschner/Victorinox paring knives when she was working at a fishery and they are pretty sharp and cheap.
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Unread 02-27-2013, 03:04 PM   #8
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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.
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Unread 02-27-2013, 03:04 PM   #9
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You really need to go to a knife shop or kitchen store and see what feels right in your hand. A $100 knife that fits your hand perfectly is better than a $500 knife that doesn't feel right.
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Unread 02-27-2013, 03:06 PM   #10
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Quote:
Originally Posted by buccaneer View Post
Use the search feature top right.
Many threads on knives are there, with loads of information!
Actually, he would have to use the Google search capability near the bottom of the page that is available to everyone.
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Unread 02-27-2013, 03:10 PM   #11
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The only knife

Henckels
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Unread 02-27-2013, 03:10 PM   #12
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Quote:
Originally Posted by buccaneer View Post
Use the search feature top right.
Many threads on knives are there, with loads of information!
The top right requires that you have a subscription to this forum which I see that you don't. ---- yet.

However, you can use the site specific google search at the bottom of the page in the meantime.
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Unread 02-27-2013, 03:11 PM   #13
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Oops, sorry

Join!
It is so worth it for knife info, cooking info and whackadoodlery!
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Unread 02-27-2013, 03:13 PM   #14
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Quote:
Originally Posted by Motley Q View Post
The only knife

Henckels
I stay away from Henkels IMO, I don't love the blade shape and I have found better for the price.
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Unread 02-27-2013, 03:13 PM   #15
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I prefer smooth steels for cleaning up an edge. For sharpening, most folks should take it to a local sharpener. If you want to learn, there are both high dollar sharpening systems and simple stones. Many folks who use the Victorinox knives find the pull through sharpeners you can buy at the hardware store to be just fine.
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