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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, 04:14 PM   #16
pal251
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Yes I will use the search bar located on the bottom thank you :)


If anyone would like to contribute more though in the meantime I will gladly listen.
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Unread 02-27-2013, 04:17 PM   #17
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The Dexter-Russel Sani-safe look to be pretty nice but a bit more pricey.
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Unread 02-27-2013, 04:18 PM   #18
HeSmellsLikeSmoke
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After you read through a few of the knife threads you will see that several brethren who have responded to you already such as Buccaneer and Landarc, to name two, are extremely knowledgeable about knives and whose opinions are highly respected.
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Unread 02-27-2013, 04:21 PM   #19
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Quote:
Originally Posted by pal251 View Post
Yes I will use the search bar located on the bottom thank you :)


If anyone would like to contribute more though in the meantime I will gladly listen.
I have many knives and they all work if you keep them sharp. I used my friends shuns last week and they couldn't cut paper they were so dull. Not a single knife out there will stay sharp and eventually you will need to be touched up.
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Unread 02-27-2013, 04:21 PM   #20
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i use Wustof knives, i really like them.
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Unread 02-27-2013, 07:01 PM   #21
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Quote:
Originally Posted by pal251 View Post
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?
If you buy top quality you get a joyful tool for life.
If the budget won't stretch and you need cheapies, Victorinox are good bang for your buck.
Last time I checked which steel they were using, it was a brittle tool steel so be careful of frozen food or bones.
Kiwi brand make some useful cleavers.
You would be advised to by a Japanese whetstone, a dual 1000/4000 grit and practise sharpening as it will keep you happy with whatever you buy.
Cheaper, easier and way way faster than knife sharpening systems.
Checking out handles and knife feel is great if you can access them.
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Unread 02-27-2013, 07:04 PM   #22
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Default General cooking knives

I love my forschner's (victorinox) can't go wrong for the price. ImageUploadedByTapatalk1362009873.858797.jpg


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Unread 02-27-2013, 09:37 PM   #23
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Default Re: General cooking knives

The Fibrox/victorinox are a great buy for the$$. I have an 8" OXO chef knife that's a pretty good tool also for a lower budget, and was highly recommended by cooks illustrated. Both have handles that are easy to hold even with wet or greasy hands.

But my Shun Ken Onion is my favorite for all purpose kitchen use. I also am recently enamored with the Richmond Addict from chefknives to go(maybe with tax return?)

But I mostly keep my pricier knives at home, and take my cheapies to comps.

On the other, cheaper end, for general kitchen use, the kiwi knives (use the search function) from the wok shop are a great, inexpensive buy. And a magnet is less hard on your knives than a block.

Sam's Club bakers and chef line are OK too for inexpensive knives

The pull through ceramic or carbide sharpeners work OK but can eventually thin your edge to where its vulnerable to cracking.

RonL is right....try a bunch and see how they feel in your hand, and pic what feels best as an extention of your hand
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Unread 02-27-2013, 09:46 PM   #24
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For the money I don't know if you can beat Victorinox I love mine. I bought a really expensive Japanese set that I won't mention the name of, super disappointed. I'm probably going to return them and pick up some Wusthof.
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Unread 02-28-2013, 02:49 AM   #25
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Quote:
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For the money I don't know if you can beat Victorinox I love mine.
I just recently bought a Victorinox for cutting down butts/briskets, etc. It's been great & was recommended from a butcher friend. Great for this purpose & priced right.
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Unread 02-28-2013, 02:59 AM   #26
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I have a full midrange Henckels set and I am in love with them. Weighty but not heavy and holding their edge well with a regular steeling. They were very pricey but I'm happy as a lark. Good knives really do change the way you feel in the kitchen. I actually enjoy peeling and mincing garlic and onions now.
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Unread 02-28-2013, 03:43 AM   #27
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Quote:
Originally Posted by DriverWild View Post
For the money I don't know if you can beat Victorinox I love mine. I bought a really expensive Japanese set that I won't mention the name of, super disappointed. I'm probably going to return them and pick up some Wusthof.
I'd love to know the brand and set!
I went from German & French knives to Japanese.
I have many Japanese brands now, not one of them is less than absolutely exquisite!!
They would be my top recommendation, depending on hand feel.
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Unread 02-28-2013, 06:42 AM   #28
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Default General cooking knives

I love my Globals
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Unread 02-28-2013, 06:49 AM   #29
buccaneer
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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, 09:38 AM   #30
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Quote:
Originally Posted by DriverWild View Post
For the money I don't know if you can beat Victorinox I love mine. I bought a really expensive Japanese set that I won't mention the name of, super disappointed. I'm probably going to return them and pick up some Wusthof.
Now I'm curious what set, I don't think buying sets is a great idea anyways.
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