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Thread: kitchen knives

  1. #31

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    The ceramic knives are cool, especially because they hold their edge so well. The only bad thing is if you drop them, they can shatter. They aren't magnetic either if you plan on storing them with a magnetic strip.
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  2. #32

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    just learned that the Ludwig-schiff are premium soft German Steel and can be found only directl from the family that hand crafts them at www.ludwigschiffcutlery.com or 631-725-1209 or 800-621-6889.

    Porcelain or Ceramic bladed knives are the "Dream Knives"
    ASAHI however delicate and razor sharp.

  3. #33

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    After using Cutco knives, I would never use anything else. Amazing knives, lifetime warranty (GREAT WARRANTY), and hold their edge for years.
    -Cody
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  4. #34

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    Quote Originally Posted by a_mattison View Post
    My wife sold Cutco knives when whe was in college so we have a full set, and I must say they are very impressive and nice to cook with. Not sure where you would get them though.
    Same here, except I sold them in college, not my wife. There was a Cutco booth at the State Fair of Texas this year, so I know you can still get them. Just might have to find a college kid making a few extra bucks by selling knives.

    As a college student who didn't cook, I thought they were way overpriced, but after 15 years of marriage, they are still like new and really a great bargain when you consider how much you'll use them. I can still remember a little bit of my sales pitch, but I'll spare you:p I will however highly recommend them.

  5. #35

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    Quote Originally Posted by PSOVLSK View Post
    Same here, except I sold them in college, not my wife. There was a Cutco booth at the State Fair of Texas this year, so I know you can still get them. Just might have to find a college kid making a few extra bucks by selling knives.

    As a college student who didn't cook, I thought they were way overpriced, but after 15 years of marriage, they are still like new and really a great bargain when you consider how much you'll use them. I can still remember a little bit of my sales pitch, but I'll spare you:p I will however highly recommend them.
    We have the scissors that cut pennies in half also. :D I've heard bits of the pitch.

    When I first read your post I had to re-read mine several times to figure out what gave you the impression that I tried to sell my wife in college. It's late...
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  6. #36

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    Quote Originally Posted by a_mattison View Post
    We have the scissors that cut pennies in half also. :D I've heard bits of the pitch.

    When I first read your post I had to re-read mine several times to figure out what gave you the impression that I tried to sell my wife in college. It's late...
    They've changed the pitch since then. They dont cut them in half anymore. They start cutting the penny in a circle and keep cutting til they get to the center of the coin.
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  7. #37

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    I wonder why Laz/Sal has not added his opinion. I think he's a Knife nut!!

  8. #38

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    Thanks for the great response, guys...

  9. #39

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    don't buy a set. get individual knives that feel right for the application. don't fall for gimmicks and promises. get at least one knife that is high carbon steel as Sabatier makes. MAC knives stay crazy sharp really long, and not many people other than chefs know about them. Also find a craft school or blacksmith teacher and make your own, no matter how unsightly or clunky is comes out it will be your favorite because you made it.
    let us all know what you end up getting

  10. #40

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    I am big fan of my Cutco knives. Cutco 18 Piece Kitchen set.

    You have to find a dealer in your area that sells them.
    But they are worth it. I have had mine for about 10 years and they still look brand new.
    Quote Originally Posted by Timothy Smith View Post
    WOW!

    That's like working your way through Katie Perry in order to get to Rosie O'Donnell.

  11. #41

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    We went out for a burger over the weekend and I picked up a whole set of new knives...cheap!
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    Last edited by shack; 03-30-2009 at 09:54 AM.
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  12. #42

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    Quote Originally Posted by shack View Post
    We went out for a burger over the weekend and I picked up a whole set of new knives...cheap!
    Now that is some funny stuff :D

  13. #43

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    Brett
    What do you plan to use to sharpen your knives. A great system is extremely important.

  14. #44

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    cutco knives are like Bose. put together cheaply, packaged and marketed to those who don't know better and never stand up to the scrutiny of a pro. Just ask any real world working Chef or line cook.

  15. #45

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    Quote Originally Posted by a_mattison View Post

    When I first read your post I had to re-read mine several times to figure out what gave you the impression that I tried to sell my wife in college. It's late...
    Hahahaha:D

    I also have the scissors. The pitch was to cut a penny circular to the center to make a corkscrew. We use the scissors all the time and they work just as well now as when we got them.
    Things work out best for those who make the best of the way things work out.-John Wooden

  16. #46

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    I have wustof and henkels in the kitchen and a few years ago I got a spyderco edge system (knife sharpening kit) for Chriistmas. Every other month I sharpen all the knives in the house (my pocket knives along with all the knives in the block) in about 15 minutes. TheSpyderco System puts an edge on the knives that's scary sharp! If you live in a city of size look for a restaraunt supply store. That store has knives at 75% less than you will pay for the brand names, good carbon steel that takes a great edge, learn to use a steel to true the edge between sharpenings and never put your knives in the dishwasher.
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  17. #47

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    Post 47-48 are both spam 4 years apart
    Well, I just pulled off the impossible by doing a double-blind comparison all by myself, purely by virtue of the fact that I completely and stupidly forgot what I did last. I guess that getting old does have its advantages after all :D

  18. #48

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    shun knives

  19. #49

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    Quote Originally Posted by Goldenboy72206 View Post
    shun knives
    Shun knives may be as good as kitchen cutlery gets. I especially like the "Ken Onion" designs.

    You should also look at the web site of the Culinary Institute of America ("CIA"):

    http://www.ciacook.com/main.taf?erub...=1&cia.catId=3

    The CIA sells great, truly professional-grade cooking equipment at reasonable prices.
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  20. #50

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    Victorinox.
    "He who fights with monsters should look to it that he himself does not become a monster. And when you gaze long into an abyss the abyss also gazes into you." Friedrich Nietzsche

  21. #51

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    Wusthof...but not the stuff you get from Bed Bath and Beyond or your local William Sonoma...
    I am talking the custom ground pieces you can only get factory direct and cost about 5 times as much.

    My wife has a set of 15 knives of various ilk and they are far and away the best knives I have ever used to chop slice dice filet flatten or smash food.
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  22. #52

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    i have various Wusthof (Classic/Ikon/Ikon Blackwood), Henckels, and Messermeister. The Henckel was a complete set of their top home line, and the only one still in rotation is the boning knife, which is amazingly nice and sharpens well. The rest was garbage.
    I prefer the Ikon blades, and my main chef's knives are an 8" Messermeister and a 6" Ikon Blackwood... love that handle. My wife prefers the Wusthof. Personally, I find my Messermeister seems to sharpen better and holds an edge much longer. But, that being said, I really love my Wusthof Classic hollow edged carving knife... just a wee bit better than my 8" Messermeister carver.

    But you know, as ZLTFUL alluded, these are home chef blades and none of them are pro quality, sharp as they are. You can help these knives though, by having them professionally sharpened every year or so, and skip the steel. Honestly, most people can't use one correctly, and you are better off, in my humble opinion of course, getting something like the Wusthof dual sharpener abd honing the blades every so often. If you don't do stupid things like put them in sinks, cut packages open, and use glass boards, a good knife should last a lifetime or two with regular care.
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  23. #53

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    I sold Cutco when starting college and still have my set. Great knives. Have a few steak knives engraved with my name and dates where I had the sales of over $1000 for the month. Not bad for a recent High School grad. When you run out of relatives, friends of family, church friends, ect.. doing the cold calls and pitch gets harder.

  24. #54

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    Quote Originally Posted by Face View Post
    Victorinox.
    ^^^this. Swiss steel, holds a great edge. I started with them professionally. Also look to dexter russel.
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  25. #55

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    wrong thread.

  26. #56

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    You can certainly spend a lot of money on knives, but unless you are professional chef, you can probably do well with any mid-priced forged stainless set.

    Many may prefer the more ergonomic handle types, but for me, (having worked as a cook/chef in restaurants through high school/college) I prefer the classic full tang/riveted plastic handles that you find on classic German forged knives.

    I know they are not a well known brand, but I've had a set of Mundial 5100 series forged knives since 1993 and they are still very sharp. Believe me, they have seen plenty of use. I have never had them professionally sharpened, but I do use one of those V-grove ceramic honers occasionally (the kind you find at Walmart in the fishing/hunting section for $2). Normally just a few swipes of the honing steel and they are sharp enough to glide through a ripe tomato skin. They are very comparable to the Henckles and Wusthof that I've used through the years.

    I can't say for sure if the quality is the same today as it was in 1993, but this is about what I have, except that mine came with an 8" carving knife instead of the serrated utility knife.
    http://www.mundial-usa.com/shop/7pc-...es-block-set-2

    Their prices are lower on various web-stores.

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