|
09-21-2010, 09:27 AM | #61 |
You Sweetie!
Join Date: Sep 2005
Casino cash: $2021206219
VARSITY
|
it's all about the quality, the best knife I owned I oddly found at TJ Maxx, Aubein, I think was the brand. It was badass and made in Belgium, i believe.
|
Posts: 71,691
|
09-21-2010, 09:31 AM | #62 | |
Ain't no relax!
Join Date: Sep 2005
Casino cash: $1978919
|
Quote:
And in my opinion, the Miyabi blade is hands down better than the one you chose in many different ways. While still being cheaper.
__________________
|
|
Posts: 47,671
|
09-21-2010, 09:36 AM | #63 |
GBM 8-12-15
Join Date: Aug 2000
Location: Dayton, Oh.
Casino cash: $10052154
|
Probably already mentioned,, but J.A. Henckels are very good.
__________________
2015 Adopt-a-Chief: Tamba Hali |
Posts: 59,997
|
09-21-2010, 09:45 AM | #64 |
Veteran
Join Date: Jan 2004
Casino cash: $9078035
|
KC Fish, thank you for the clarification. I was thinking the substandard Wusthof Emerilware when I made that comment.
cdcox, there is a research article about wood vs plastic. The finding is wood is more sanitary than plastic. |
Posts: 1,999
|
09-21-2010, 10:40 AM | #65 |
Turning the Corner
Join Date: Dec 2006
Location: Springfield, Missouri
Casino cash: $2088541
|
The studies are pretty clear that although a NEW plastic cutting board (HDPE) is excellent at being able to be cleaned, that it's not very long before the cuts start to harbor the bacteria and prevent them from staying clean.
The mechanism in wood cutting boards is different. The end grain is more or less self healing and the tanins in the wood are very adept at killing bacteria. It's not magic, and bacteria is dangerous, but there are benefits to the wooden cutting board in this realm. Then again, you can't (or shouldn't) just plop it in the dishwasher, either. |
Posts: 2,381
|
11-25-2015, 02:18 PM | #66 |
Supporter
Join Date: Dec 2004
Location: Ozarks
Casino cash: $2980564
|
One of the all time best threads, should be in hall of classics. I am finally getting around to ordering some good knives. Oh, and they are for me, my wife could care less.
|
Posts: 33,521
|
12-27-2015, 06:54 AM | #67 |
Supporter
Join Date: Dec 2004
Location: Ozarks
Casino cash: $2980564
|
Thanks to this thread I received a Global G-2 cooks knife for Christmas. Wow, I had no idea a knife could be this nice.
You don't dare touch the edge to check for sharpness, but when it cuts you it doesn't really hurt. I peeled a ripe banana, then held the banana out without support and cut it up without the banana breaking. |
Posts: 33,521
|
12-27-2015, 07:21 AM | #68 | |
You Sweetie!
Join Date: Sep 2005
Casino cash: $2021206219
VARSITY
|
Quote:
|
|
Posts: 71,691
|
12-27-2015, 07:40 AM | #69 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
Congrats! A good knife is worth it. Unfortunately, it now introduced you to the wonderful world of really nice knives. My first Japanese blade took me down a rabbit hole for a few years. I'm sure you already know this, but if you sharpen or have them sharpened locally, make sure they will use the proper angle. Eastern blades are at 15 degrees, not 20 or 22 (and I think Global specifically is like 12.5, but not sure). |
|
Posts: 35,253
|
12-27-2015, 09:48 AM | #70 |
MVP
Join Date: Oct 2011
Location: Michigan
Casino cash: $3017078
|
You could always go custom, a few pieces at a time. This is a place near me, they do awesome work. http://rapidriverknifeworks.us/
|
Posts: 12,682
|
12-27-2015, 09:58 AM | #71 | ||
Supporter
Join Date: Dec 2004
Location: Ozarks
Casino cash: $2980564
|
Quote:
Quote:
I haven't read all the paperwork that came with it yet, but by your post I would guess using my craftsman grinder to sharpen it is not a good idea? I do know not to put it in the dishwasher! |
||
Posts: 33,521
|
01-01-2016, 03:32 PM | #72 |
MVP
Join Date: Oct 2006
Location: West of the Equator
Casino cash: $1609901
|
I've purchased a bunch of knives/sets over the years. They span the price gamut. I've kept the best of each, the others sit in a drawer or were trashed.
Chef's knife - Calphalon Santoku 10" blade. 15 years old and the best knife ever. Bread knife - A generic "never needs sharpening" knife. Still sharp as hell after many years. Cuts the softest bread without pressing. Boning knife - Same as the bread knife. Flexible and sharp as hell. Tomato knife - Faberware knife that has some serration, but is not a serrated knife. Perfect slices without pressing on fruit. Raw meat knife - Victorinox Breaking Knife. Five knives that serve every possible scenario. |
Posts: 13,630
|
|
|