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Started By
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2
Posted on 12/15/15 at 8:29 pm to Darla Hood
quote:Best $30 you'll spend in the kitchen
Yep, serrated steak knives are what I use for chopping and dicing.
Posted on 12/15/15 at 8:29 pm to BoogaBear
Posted on 12/15/15 at 8:31 pm to weaveballs1
I've been on Kramers lottery email list for about five years and only was picked once to bid on one of his handmade. I think I bid about $300 or so and it sold for like $1800. 
Probably why I haven't been picked again. But I am on his mailing list so I see some cool stuff.
I have several Cutco's an old Victronox and a bunch of white handle cheap Dexter Russell's which I use the hell out of.
Probably why I haven't been picked again. But I am on his mailing list so I see some cool stuff.
I have several Cutco's an old Victronox and a bunch of white handle cheap Dexter Russell's which I use the hell out of.
Posted on 12/15/15 at 8:31 pm to weaveballs1
quote:
How long have you had it and where did you buy it?
Posted on 12/15/15 at 8:32 pm to BoogaBear
JA Henckels International Classic 8"
Sharpens easily, holds a decent edge. Never had a problem with it. Good weight, decent balance. Not the fanciest, but we work together well.
This post was edited on 12/15/15 at 8:33 pm
Posted on 12/15/15 at 8:37 pm to John McClane
Nah I haven't been there yet. Got it on amazon
Posted on 12/15/15 at 8:38 pm to Martini
quote:
a bunch of white handle cheap Dexter Russell's which I use the hell out of
My kitchen wouldn't be complete without them. I have a 12" dexter butcher knife that I always want to swing around, but never find a reason to.
Posted on 12/15/15 at 8:40 pm to Politiceaux
Sur La Table sells the Kramer carbon steel. They run about 200-400 or so depending on the knife.
Posted on 12/15/15 at 8:49 pm to BoogaBear
Tanaka Kurouchi #2. This is the description of the steel.
Aogami #2 is a high quality carbon steel offering an outstanding combination of keen edge taking and durable edge holding. The Aogami #2 core is wrapped in a soft carbon steel cladding making the knife fully reactive. While patina is normal during use, care should be taken to keep these knives clean and dry between uses to prevent the formation of rust. The knife wears an attractive kurouchi finish which will inhibit oxidation. to sharp and stays sharp for a good while. I use it all the time.
Want to get a better handle on it.
This isn't my actual knife, but i'm having issues getting the pic to work right.
Posted on 12/15/15 at 8:54 pm to Politiceaux
quote:this. Sure it's not much to look at but damn this knife is fantastic for the $$$
Best $30 you'll spend in the kitchen
Posted on 12/15/15 at 8:57 pm to HebertFest08
Some of mine. I like the fact that you can send the Shun's back and they'll sharpen or fix them for free.
Posted on 12/15/15 at 9:28 pm to LSUballs
quote:
like the fact that you can send the Shun's back and they'll sharpen or fix them for free.
you ever done this? whats the process like?
Posted on 12/15/15 at 9:28 pm to LSUballs
quote:
Some of mine. I like the fact that you can send the Shun's back and they'll sharpen or fix them for free.
Is this so? I have another Shun chef's knife that fell off of a counter when we lived in a rent house briefly that had foundation problems.
The fall took a big chip out of the edge mid way on the blade rendering it useless. If I send it back would they really replace it?
Posted on 12/15/15 at 10:16 pm to Btrtigerfan
Anyone here have a Tojiro? Looking to get one for cutting thinner stuff.
Posted on 12/15/15 at 10:23 pm to ruzil
quote:
like the fact that you can send the Shun's back and they'll sharpen or fix them for free.
During a lsu party a buddy dug in my knife drawer and of all knives he grabbed our Shun,, he then proceeded to chop baby back ribs with it! It chipped the edge from tip to heel. I sent it back to Shun and they resharpened it to a factory edge
They did have to remove a significant amount to fix it but it is still back to an amazing edge. Edit for grammar
This post was edited on 12/15/15 at 10:25 pm
Posted on 12/15/15 at 10:24 pm to Lester Earl
Yes. Done it a few times. Or my wife has anyway. Go to their website and print off the form. Fill it out and send it in with the knives. They keep them for a month or so, sharpen them and send them back for free. all you have to pay is shipping. They supposedly will only warranty manufactures defects on the blades but I sent that santuko in after chipping it to hell and back trying to hack thru some carcass and they fixed it free without saying anything.
Posted on 12/15/15 at 10:28 pm to ruzil
quote:
fall took a big chip out of the edge mid way on the blade rendering it useless. If I send it back would they really replace it?
Mine was chipped bad and they fixed it free. Their policy says they won't but they did mine. I sent mine in with the sharpening paper work and not the warranty paper work. I would try that before admitting to dropping it They've been easy to deal with
This post was edited on 12/15/15 at 10:29 pm
Posted on 12/15/15 at 10:36 pm to HebertFest08
These are mine. Chef knives to go. Richmond lasers.This post was edited on 12/15/15 at 10:39 pm
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