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This thread made me buy a new knife. I've used Sabatier Carbon for about 35 years now, (so I guess I should post them in the end of life purchase thread), but they don't have a thin vegetable cleaver. Saw this:
Attachment 348973 from https://bernalcutlery.com/collection...hand-forged-ca
But bought a $7 Winco KC-101 to see if I'll really use the design.
I have a cheap Chinese cleaver that came with the wok my mother bought me as a house warming gift 40 years ago. It stays very sharp. Unfortunately it doesn't get much use--just slicing frozen ginger. I don't buy whole chickens and other stuff that needs to be broken down. Maybe I should. And if I do need to break something down--like a turkey--I prefer anatomical dissection to the brute force of a cleaver.
Can't anatomically remove the spine from a chicken or a turkey, goat. Gotta get through those ribs with some good old fashioned downward force.
On tv I've seen it done with kitchen shears but I can't condone that sort of behavior in my house. I mean, come on, I've got kids watching. What kind of example am I gonna set for the progeny, delicately using kitchen shears to the spatchcock the t-day bird? You know as well as I do that they don't just want the steak, they want the sizzle.
I once raised a turkey that was too big to fit in the oven. We used a battery operated sawzall to cut the spine out then cooked each half on its own Weber kettle.
^^^^love it. Brutal.
Holy shit. Knife fights in tgr. Only read the first page. Save your money. I am a recovering professional chef.
As has been mentioned, keep it sharp and honed. Way more important than brand of knife. Go to a shop. Find the right tool for her. How it feels in your hand is also way more important than brand. It should feel balanced and easily gripped.
I’ve got a mixed set of Henkles and Wusthof and some cheapo brands. All work great for their intended purpose. Some of my cheap knives have failed over the years, but they were cheap, so no big loss.
Attachment 349079
I have the infamous “henkels international” in the 8” I think it’s like 60 dollars. It’s fine as a big chefs knife. I know it is not in the same class as the ones in your budget but it’s a very nice tool. it’s 15 years old and it holds an edge quite well. Nice balance. Hard to justify any upgrade.
It’s also big and heavy. Like a chefs knife should be.
That is why it now lives in the drawer. I use the other two there much much more. The wusthof is probably a bit more expensive of a knife and the other is surely cheaper (I think).
I’d personally rather have a fine version of the other two over the chef’s just based on time in hand. It’s rare I need to chop 15 pounds of carrots which is what that big chefs is great at.
That said, my ex ran a kitchen store and one of the knives she bought for her new place I only used a couple of times was a high end 8” wusthof chefs and it handled much more nicely than the Spanish henkels so there’s that too. Felt less clunky with similar weight, somehow, may have been imagined but damn that was a nice knife.
Hard to go wrong with a nice knife!! Enjoy!!
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Hi powered spatchcock!!!!Quote:
Originally Posted by ~mikey b
Just was cooking and thought of this thread.: Zwilling Pro. Great knife. Be warned, this knife cost me 13 stitches
Attachment 349094
My answer to dismembering a turkey--besides removing the drumsticks which I do with a boning knife--was to buy a pot big enough for a whole turkey and make soup with what's left after most of the meat has been sliced off.Quote:
Originally Posted by Cruiser
Ate dinner at Zuni in SF once. They have an open kitchen. They were serving a lot of roasted Cornish game hens. The asst chef was splitting them in two by smashing a cleaver with a mallet, rather than just swinging the cleaver. Seemed a lot more precise. If I ever decide to serve people half a Cornish game hen I'll get out my cleaver and a mallet. (A maul might be overkill.)
Never.
Depending on where you live, maybe there's a blacksmith offering a knife making class. I made this. Best knife I own. 2.5 days of instruction and the knife to take home for 400 or 450, can't remember.
Would I pay 450 for the knife? No. You can buy them forged by the pro for just over 200, but considering the experience, it's a steal.
https://uploads.tapatalk-cdn.com/202...713dbd0b69.jpg
All these knives without bolsters is just tearing my middle finger apart.
And FWIW IMO French pattern > German pattern but I think the market has made my feelings moot.
That’s awesome. Talked to a guy at the local craft fair that does classes, but his knives and class are 2.5x the prices you list. Just couldn’t justify it.Quote:
Originally Posted by mattig
Mind if I ask who did your class?
Bridgetown forge in pdx.
Anyone have recommendations for carbon (non-stainless) chefs knife? Looks like Korin has some good reasonably priced ones that have a 62 hrc. Would be sick to get into the mid 60s without spending a fortune.
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What's your upper price point?
Not necessarily "chef's Knives" but I have a few nice Kyocera Ceramic knives and those are SHARP as hell. After 10 yrs still haven't needed to take advantage of their free sharpening offer. They have some higher end Santuko knives.
I’m here to vote for a Global Santoku.
I’d like to keep it under $200, $250 max. The Korin is $130 delivered with their 20% off going on.Quote:
Originally Posted by Timberridge
so who uses the magnetic knife holder strips ?
if you run out of wall to screw them up on, I got em on the bottoms of my kitchen cabinets so they hold the knives horizontaly and you can't see them
Town Cutler has a good sale going.
yup. got a couple feet worth. That's a great idea to mount them that way.
One of the things I most pat myself on the back for in life was having a 2' long slit next to the wall cast into my concrete countertops 20 years ago for knife storage.
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Originally Posted by XXX-er
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Originally Posted by XXX-er
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Originally Posted by XXX-er
Yeah, no
that sounds like a slice waiting to happen
We don't worry up here cuz we got universal health care but If you can't operate a magnetic knife strip without cutting yerself you should employ an illegal to do all the cutting for you
the strip one on the wall is a nicer looking wooden strip purpose-made to mount in a kitchen but if you put a couple up under the cabinets no one will see them so instead of buying the purty ones I got some tool strips from princess auto
quoted for doubling down on stupidityQuote:
Originally Posted by XXX-er
not just for the blind knife grab, but for “employ an illegal” bs too
i’d like to think you’re better than that
You probably wana be looking at whatever you are picking up, while you are looking with both eyes see if you can find a sense of humor in that cutlery drawer
I built a 2 inch thick maple counter top with slits in the back for my knives. Takes up less room than a knife block. One hint with knife blocks or my cutting board is to slide the knife back in with the blunt edge toward you so the cutting edge isn't dulled sliding it into the block.
I’m a little tightly wound on the immigration shit these past few years...Quote:
Originally Posted by XXX-er
My apologies
Yup. Wouldn’t store them any other way.
https://uploads.tapatalk-cdn.com/202...484419e4ff.jpg
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We just remodeled our kitchen and wifey talked me into storing the knives in a drawer holder. We've always had them on a bar so I was seriously skeptical, but surprisingly to me I like it.Quote:
Originally Posted by nickwm21
Fyi Benchmade just re-released their "table knives.". Assuming they're the same as my old set, they're very nice.
hey no worries man, this is TGRQuote:
Originally Posted by ::: :::
I have seen it written that without all the illegal kitchen chefs & workers in America restaurants could not run, Anthony Bourdain wrote about latino's in the kitchen, the quote i seen said something like the kitchen was is too brutal for white people
There's actually a lot of truth to that. However, here's a funny anecdote about that. Wife was a server at a really nice restaurant up until recently. ICE apparently did a "raid" on them and they got busted because yeah, like half the kitchen was illegal. BUT, there was a happy ending. They didn't deport anyone, the whole debacle forced the (very rich) owner to haul ass to sponsor all their work visas, got some hot shot immigration lawyers involved, and boom. All magically squared away somehow. Dude realized he would be SCREWED if he lost half his kitchen like that, so it at least lit a fire under his ass to help his staff out like that. Everyone got to stay thankfully. Good crew. Badass cooks. Downright hilarious and totally un-PC back there.Quote:
Originally Posted by XXX-er
What appears to be some really solid deals on that site.Quote:
Originally Posted by plugboots
cool vintage stuff at nice price points. fun to look at.
Global was popular in England when I got married. I lost about 1/3 of the knives in the divorce. I’d still like to add a heavy Euro-style chef knife and a carving fork. And a cleaver. My OCD wants them all to match, but I’m not paying what Global wants for their cleaver.
We have a Cutco serrated utility knife that I think my mom found at a garage sale. It lives in the utensil caddy in the drying rack, and it’s my fiancé’s go-to knife.
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Originally Posted by MontuckyFried
Anthony Bourdain said something like " its really hot, heavily tatted latino's are listening to spanish rap cranked to 11 and working their butt's off, the average kitchen wannabe couldn't cut it " ( knife pun intended )
I pictured the guy cooking a really nice meal in an expensive restaurant as someone different
actualy what happened is she left 1/6th of her knives, its all in how you spin it and remember if the average married dude is telling you how much he owns, he only owns half of it ... barring a great pre-nupQuote:
Originally Posted by evasive_MT