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07-19-2010, 07:20 AM | #16 |
Scarlett Johansson's boytoy
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07-19-2010, 07:21 AM | #17 | |
Veteran
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07-19-2010, 09:39 AM | #18 |
MVP
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07-19-2010, 09:59 AM | #19 |
11-5, baby
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So, the wife was the 2nd prize winner..... glad she didn't finish in 3rd.
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07-19-2010, 10:05 AM | #20 |
Supporter
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I like Henckels but there are many good brands.
My only advice would be to invest your money in a smaller set of good knives rather than a larger set of mediocre knives. Find out which knives she uses the most and concentrate on those. Probably a chef's knife, a paring knife, a utility knife and maybe a santoku. Remember that women have smaller hands so the knife that feels right to you might not be good for her. |
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07-19-2010, 10:18 AM | #21 |
Sauntering Vaguely Downwards
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The Cutco sales deal is pretty shady, but I've found that they actually make some pretty good knives.
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07-19-2010, 10:20 AM | #22 |
Veteran
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I prefer my Henckels knives and I personally have a set of these...http://www.cooking.com/products/shprodde.asp?SKU=273348 but you can't go wrong with Henckels, Wustof, or Furi. Keep in mind though that even the aforementioned brands have "cheap" lines of cutlery and are a waste of money.
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07-19-2010, 10:28 AM | #23 | |
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07-19-2010, 05:16 PM | #24 |
SuperChiefs
Join Date: Sep 2006
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My wife got me some kitchen aid knives at lowes. Not the most expensive, but very nice. the average was around $30 per piece. Best knives I've ever owned by far!
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07-19-2010, 07:05 PM | #25 |
Immanentize The Eschaton
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My advice- get some knives that are poorly balanced for throwing. Like big ol' handles on them or something.
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07-19-2010, 07:06 PM | #26 |
MVP
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I got some RONCO knives and they rock. Also have a lifetime guarentee
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07-19-2010, 07:07 PM | #27 |
MVP
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Chicago Cutlery is also good
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07-19-2010, 07:26 PM | #28 |
"Think BOOM!"
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VARSITY
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Kyocera Ceramic.
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07-19-2010, 08:32 PM | #29 | |
In Search of a Life
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I've got Henckel... but I'll probably start slowly picking up some Shun as I get the inclination. My Henckel set is pretty sweet, though. I use my chef's knife for just about everything, though I occasionally switch to my paring knife for small work. For peeling stuff (apples, peaches and other fruit), I seriously like the shittiest knives I have. They're little cheap paring blades, but they're serrated which really helps to get the skin off. The point being, as others have said, find out what knife is her primary knife and buy her a badass one. For me, it would definitely be my chef's knife. I'd like to have a good santoku as well to start working with... but I haven't invested yet.
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07-19-2010, 09:52 PM | #30 |
Certified Bourbon taster
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I have Old Hickory and Russell stuff for cutting meat (carbon steel knives like these take a quick sharp edge if you know how to run a butcher's steel), a nice Shun santuko and like it a lot, it was a gift and a very pretty one. But I also like my Forstner (Victorinox) kitchen knives. They run $20-$35/knife, which is a good price these days. Their fibrox handles aren't as pretty as some but they're tough, and light and clean up easy. You'll see a lot of these in pro kitchens, they're good quality without paying a ton for the advertising. They recently went from the name 'Forstner' to the name of the parent company, Victorinox - the same swiss folks who make swiss army knives. Oddly enough, the Swiss economy is a banking & service model - they don't really build many things these days but they still turn out good cheese, great knives and believe it or not a great cheap bicycle rack.
Amazon will have them - I'd pick a few knives 'ala carte' after watching to see what she currently really uses. Most folks use a few paring knives, a chef's knife and maybe a slicer. But let me recommend their granton santoku, it'll become a favorite in the kitchen. Granton is a blade that's had some 'scallops' cut back up in the 'flat' of the blade, this lets air into veggies or meat as the knife goes thru - you can make thinner slices with one. Try it, you'll like it. fibrox handle Rosewood handle
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