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Posted on 11/24/12 at 12:48 am
Posted on 11/24/12 at 12:48 am
Posted on 11/24/12 at 2:05 am to LSUCreole
What is the point behind a $217 knife?
Posted on 11/24/12 at 2:12 am to TigerTatorTots
I got it for 179, it's perfectly balanced and stays razor sharp
Posted on 11/24/12 at 6:02 am to TigerTatorTots
quote:
What is the point behind a $217 knife?
After all the $$$ I've dumped into my photography equipment, I'll never rag on anyone for the amount of money they spend on their interests.
Posted on 11/24/12 at 6:43 am to LuckySo-n-So
Nice knife!
Would I use it? Yes
Would I buy it? No
I have a couple friends who are professional cooks and very few of them own high end knives. Most use Dexter-Russel or Mundial. Work sharp makes an awesome sharpener to keep an edge on them. They $70 on northern freights website.
Would I use it? Yes
Would I buy it? No
I have a couple friends who are professional cooks and very few of them own high end knives. Most use Dexter-Russel or Mundial. Work sharp makes an awesome sharpener to keep an edge on them. They $70 on northern freights website.
Posted on 11/24/12 at 8:49 am to LSUCreole
Very nice!
I own 3 Shun's and probably would never buy any other brand now. They also are back to their lifetime free sharpening.
They hold their edge forever and slice like a razor blade on a handle.
I own 3 Shun's and probably would never buy any other brand now. They also are back to their lifetime free sharpening.
They hold their edge forever and slice like a razor blade on a handle.
Posted on 11/24/12 at 9:18 am to RaginCajunz
If I had paid $200 for a knife, it would be kept in a custom-built case, be carefully hand washed, and never be used. Of course it would stay sharp!
And that isn't even a chefs knife, it's a CLEAVER. You know, for chopping through bones?
And that isn't even a chefs knife, it's a CLEAVER. You know, for chopping through bones?
This post was edited on 11/24/12 at 9:23 am
Posted on 11/24/12 at 10:41 am to Stadium Rat
quote:
And that isn't even a chefs knife, it's a CLEAVER. You know, for chopping through bones?
I'm gonna strictly use it for meats and vegetables I already own a badass cleaver that I use for bones
I've tried the cheap knives before and I will never use them, they're too light and don't hold an edge for shite. I didn't need this knife at all but the deal was too good to pass up it sold out in a couple of minutes
Posted on 11/24/12 at 11:18 am to Stadium Rat
quote:
If I had paid $200 for a knife, it would be kept in a custom-built case, be carefully hand washed, and never be used. Of course it would stay sharp!
And that isn't even a chefs knife, it's a CLEAVER. You know, for chopping through bones?
My 3 have always been hand washed, but they get lots of use. The steel on a nice knife is totally different than a cheap, big-box store knife.
Posted on 11/24/12 at 11:40 am to LSUCreole
Nice looking knife. I'd be terrified to sharpen that thing in fear of messing it up.
Posted on 11/24/12 at 12:17 pm to RaginCajunz
quote:
The steel on a nice knife is totally different than a cheap, big-box store knife
this!
I'll never understand people who use shitty knives
This post was edited on 11/24/12 at 12:57 pm
Posted on 11/24/12 at 12:21 pm to CHEDBALLZ
quote:
I have a couple friends who are professional cooks and very few of them own high end knives. Most use Dexter-Russel or Mundial. Work sharp makes an awesome sharpener to keep an edge on them. They $70 on northern freights website.
They obviously aren't high end chefs then
Posted on 11/24/12 at 4:07 pm to Stadium Rat
Cleavers are not just for banging bones. A Chinese cleaver is one hell of a great tool for slicing veggies and other stuff. A "meat" cleaver is what you are describing.
Posted on 11/24/12 at 6:25 pm to LSUCreole
quote:we can't all be OT ballers.
I'll never understand people who use shitty knives
Posted on 11/24/12 at 6:49 pm to CITWTT
CIT and Creole, I want to buy a set of Shun knives, but I sure as hell am not going to hand-wash them. Those knives will be washed in the fancy dishwasher that also promised to make my life better.
How are these blades going to hold up to machine washing? Gotta be better than what I have now, right?
How are these blades going to hold up to machine washing? Gotta be better than what I have now, right?
Posted on 11/24/12 at 11:37 pm to G Vice
quote:
How are these blades going to hold up to machine washing? Gotta be better than what I have now, right?
don't fricking put them in the dishwasher spend 1 minute with some cold water and a rag and you're good to go
Posted on 11/24/12 at 11:38 pm to tetu
quote:
I'll never understand people who use shitty knives
we can't all be OT ballers.
that doesn't mean you have to use a shitty knife
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