:yourock:Quote:
Originally Posted by old goat
Nice, I learned something today. Definitely a different situation than how I had envisioned your dad coming by the sword. ;-)
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:yourock:Quote:
Originally Posted by old goat
Nice, I learned something today. Definitely a different situation than how I had envisioned your dad coming by the sword. ;-)
These guys are local to me and make nice knives. I have one. The exchange rate will work in your favor.
https://northarmknives.com/product/a...h-chefs-knife/
While going utilitarian can make sense, it sounds like a gift to your wife would be nice with a little bling to it. Having her open up a box with a sexy handle and something exotic looking will get you laid. Just about anything will cut. Get her something that let's her know you think she's hot shit.Quote:
Originally Posted by Tech Tonics
There's plenty of great suggestions in this thread.
+2 Good stuff! This is my most used knife. Edit: I actually have the Sitka Santoku.Quote:
Originally Posted by wicked_sick
To add: check the BLEM section for some super deals
Attachment 348833
I used this almost daily for last 2 yrs and the edge is as sharp as new without ever sharpening. I don't cut cans or pvc pipe like the Cutco salesman though.
You are not wrong.Quote:
Originally Posted by papapoopski
Attachment 348841Quote:
Originally Posted by irul&ublo
I use a steel bar like Ötzi posted to keep it sharp. I sharpen it every couple weeks, just about the time the hair on my arm grows back.
looks like a solid fucking knife. vg10 is the shit.Quote:
Originally Posted by BobMc
pfft. It's all about the vg11 these days man.
It's a mass produced Chinese knife, likely made from a Chinese copy of VG10. Can't argue with the price though, and if it works, it works.Quote:
Originally Posted by tgapp
Mexican Blanket micarta handles are hot right now.
Attachment 348848
i understand how these knives are mass-produced, but on the spectrum of utility/artistry, i fall solidly on the side of functionality. my go-to, tojiro dp, are relatively cheap vg-10 knives that hold a wicked edge, feel great in the hand, and are cheap as shit. bobmc's knife looks like a step up.Quote:
Originally Posted by wicked_sick
i'm not a dentist, i just like sharp knives in the kitchen.
^The Tojiro F-502 is a great one.
I’ve got a Tojiro DP Nakiri. Fantastic blade, but definitely doesn’t feel great in the hand. The handles are notoriously bad and feel like a square block. I had to sand mine down to smooth it out and remove the edge at the uneven join. FYI-like.
Sheesh, all these pretty knives.. Tools, not jewels.
These are the three that I go to most. The carbon steel cimenter is probably my fave, easy to get razor sharp, found at a thrift store.
The chef's and slicer are about thirty years old.
Attachment 348894
Opinel
Like a knife with a dildo handle?Quote:
Originally Posted by papapoopski
Seriously the Victorinox Pro is hard to beat at any price. I use that(8”)or a 10” Zwilling Henckel that my mom had rattling around in her “knife” drawer. She picked it up at the Goodwill. I said “nice knife” she said “it’s yours”.
Sent from my iPhone using TGR Forums
Go the other way around. Dildo with a knife handle.Quote:
Originally Posted by MagnificentUnicorn
I'm using 30+ yo wooden handled Forschner (Victorinox) that sat for a lot of years from a previous life. I'll try to use those up and then probably buy more Victorinox. 8" Chef, 7" utility, and the flexible boning knife get the most use. I don't really give a fuck about these knives and so they get heavily abused by the Trizor XV. It took a few passes to sharpen them to 15 deg from the angle they were originally given at birth. Between then and now I use to use a dry stone that took way too much work.
Quote:
Originally Posted by MagnificentUnicorn
Attachment 348968
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.