Just curious to know what kind of knives that all you cooks use. I have a set of Miracle Blades and to me they are the best set of knives I have ever used.
i prefer "Chicago cutlery" have had some for almost 30 years. just touch them up on a steel.... dont think i ever sharpened them beyond that. also have some serrated blades nice for bread and softer things like tomato's
I have some Five Star J.A. Henckels. I LOVE them! Wish they weren't so expensive though...even though they are worth the price. I've never tried any other high end knives (like Chicago or Wustoff[sp?]), so I can't really compare.
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"A knifeless man is a lifeless man" -Nordic proverb
I also have J.A. Henkels for kitchen cutlery. My everday pocketknife--the one that gets used a lot--is a Victorinox Super Tinker. My favorite belt knife is a Karesuando Ravan (Fox).
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I have some Henckels, some Cutco, but my favorite knife I have had for over 30 years... an Old Hickory, Grannies kitchen knife. Cost me all of about $7 when it was new. It is High Carbon steel ( not stainless steel ) and it holds a great edge.
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Actually, mine are antiques, but they're wonderful. They've been passed down at least three generations, they hold edges forever and will cut through damned near anything. Which is good, because I give them a workout. LOL I have a couple in my cookbox for events, then I keep the rest in the kitchen. I *really* need a knife rack.
Mostly Henckles ,, I have been buying those for years.. I have a set of Chicago Cutlery , my neice was selling those, She lasted about a week, so I bought her demo set.. To be honest, I was , and still am very impressed at the quality of that product!
Latley I have aquired some Wusthof, as it is possitivley EVERYwhere.. and priced so well .. Kyocera has to be my hands down new favorite,, When I first heard "Ceramic Knife" I thought , how crazy ! They are great , they will not replace everything in your knife collection.. but they are a joy of weight and balance..
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Lets talk about BIG steel ! Starfire swords... Hadda give em a plug
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hmmmm i am looking at me kyocera and i cant seem to find the blades... oops wait a minute its ringing........ hello?......*L*
ok tell me about ceramics... have heard of them and i can see there value....BUT are they not prone to chipping and or breaking if dropped..... or thrown in a fit of anger??
They have stood the test of my Half Italian , Half Greek temper dundee
Those were my exact thoughts as well.. I have dropped mine, a few times on my hateful ceramic tile kitchen floor and it survived, much to my surpise.. If dropped the wrong way *is there a right way?* they can shatter.. and I imagine chip as well.. The reason my ceremic tile floor is so hateful, I have chipped Steel knives as well.
As I said, they are a thing of beauty, and a joy forever as far as balance goes.. they also hold a superlative edge, and are light weight , and very fast ..
I would suggest maybe starting either a paring, or chefs knife .. both are versitale, and bridge the spectrum of cost end to end ..
If you buy one , please post how you like or dislike it ..
Thrown wepons are not my area of expertise .. if they made bigger ones, or arrow heads.. I could add more
I have a hodgepodge of knives. I tend to try out all kinds of brands and use the ones I really like so I don't have a matching set of any one brand. For my cook's knife, it's a Shun 8-inch with granton edge. I love the balance of the damascus blade on this knife and the fact that it cuts with no effort (even my thumb has been subjected to it a few times) My boning is a Global 6-inch flexible, it'll follow the bone extremely well and holds a very sharp edge. I've even bent it to a near 45 degree angle and it springs right back to true. Now, my serrated bread/cake knife is a Dexter-Russel with sanisafe handle (molded poly). My horsehoof paring is a Wusthoff, and my regular paring is a 3 and a half inch Victronox. I've got a few others such as a slicer, and a cleaver as well since I use all my knives both in school and at home. For the most part, I sharpen maybe once every 2 weeks of use, more if needed as with my boning knife but, my steel, a diamond impregnated one, keeps the edge well enough. For average use, sharpening is only needed rarely. A steel will right a blade that seems to have a 'snag' in it so I tend to use the steel before I use the knife and after finished and having properly cleaned the blade up.
Gordon
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I have been thinking about what type of knives I could get that would stay sharp and may be last for a few years. Like 30.. my father is a butcher and he always liked a H brand but they are so costly. Can you give me a better hint as to what brand..
Thanks Shadow, can I ask you where you can buy them? Where I live we don't have much of a choice. I get to a city now and then. I may have to get them on line. Using the steel everytime is a good idea.