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Message
re: Recommendation for Good Kitchen Knife
Posted on 1/14/13 at 2:18 pm to SUB
Posted on 1/14/13 at 2:18 pm to SUB
I received a Rachel Ray Santoku Knife as a gift several years ago and I've been surprised at how good it is. It does a good job of staying sharp and is my regular all purpose knife.
I'm not sure what you mean by cutting meat, but the first time I used a boning knife I was surprised at just how much better it was for cutting meat. I just have a cheapie from Sam's, but it's remarkably effective for trimming and cutting meat.
quote:
Can anyone recommend a good knife for chopping or cutting raw meat?
I'm not sure what you mean by cutting meat, but the first time I used a boning knife I was surprised at just how much better it was for cutting meat. I just have a cheapie from Sam's, but it's remarkably effective for trimming and cutting meat.
0
Posted on 1/14/13 at 2:56 pm to KosmoCramer
quote:
Henckles don't hold an edge
I have an 8" Wusthoff and a 6 " Henckle. The smaller knife holds its edge better. That said, I have been happy with both.
Posted on 1/14/13 at 3:06 pm to SUB
quote:
Can anyone recommend a good knife for chopping or cutting raw meat?
The entire Classic line from Wushtof is great.
Posted on 1/14/13 at 4:18 pm to Caplewood
I use a lot of knives. I own a sickening amount of them and my Henckels four star is by far my favorite. I either own or have owned just about every major brand of knives and it performs better than all of them
Posted on 1/14/13 at 5:36 pm to LSUCreole
Posted on 1/14/13 at 6:10 pm to LSUCreole
quote:
I either own or have owned just about every major brand of knives and it performs better than all of them
Lol no you don't. Sorry.
This post was edited on 1/14/13 at 6:13 pm
Posted on 1/14/13 at 6:16 pm to Caplewood
quote:
Lol no you don't. Sorry.
I don't?
Posted on 1/14/13 at 6:17 pm to LSUCreole
You don't own every major brand of knife.
Posted on 1/14/13 at 6:18 pm to Caplewood
Posted on 1/14/13 at 6:19 pm to SUB
Go to korin.com. Look at real knives.
Posted on 1/14/13 at 6:27 pm to Caplewood
quote:
You don't own every major brand of knife.
How do you know what I do or don't own?
Posted on 1/14/13 at 6:29 pm to LSUCreole
Posted on 1/14/13 at 6:30 pm to Caplewood
By the way not everyone loves Asian knives. I like mine but I love my German's better
Posted on 1/14/13 at 6:33 pm to SUB
Old Hickory. 7 inch blade, well worn from lots of whetstone exposure. Lately sharpened with a steel. Passed down from my gradnmother. I have a Henckle, but I use this more. Rigid enough to chop veggies and steak thick fish, flexible enough to filet thick boned fish, and remove the membrane from the back of ribs, or silver skin from a backstrap. I love this knife!
Posted on 1/14/13 at 6:48 pm to Caplewood
You're such a pretentious bitch sometimes 
Posted on 1/14/13 at 7:26 pm to KosmoCramer
When I go to a cuttin, I like a good serrated knife
Whats wrong with a good serrated knife ?
Seems muchh easier to cut meat, and sausage
Whats wrong with a good serrated knife ?
Seems muchh easier to cut meat, and sausage
Posted on 1/14/13 at 7:53 pm to Drop4Loss
The 1st chef I trained under wouldn't let me use a serrated knife excerpt for bread. He said it was cheating and wanted me to learn proper knife skills. So it's stuck with me since then
Posted on 1/14/13 at 9:30 pm to LSUCreole
Cheatin, shite dont cha wanna cut the most efficient way ?
Posted on 1/14/13 at 9:33 pm to Drop4Loss
Well the idea is that I can cut better than you even though you use a serrated edge
Posted on 1/15/13 at 7:33 am to Kajungee
quote:
Forshner Victorinox knives are just as good and 1/4 the price.
Ditto.
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