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07-19-2010, 09:54 PM | #31 |
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07-19-2010, 11:08 PM | #32 |
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Cutco? Not that great. made in the usa if thats what you want.
The chefs and pros use the japanese. Global and Shun. sharp as a razor. http://www.cookingforengineers.com/a...s-Knives-Rated |
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07-20-2010, 06:58 AM | #33 |
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My wife has had her Henckels for 11 years now and they're still going strong and she loves them. She doesn't have a full set, just like 3. Better to get a few critical blades of high quality than a full set of mediocre stuff, IMHO.
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07-20-2010, 07:52 AM | #34 |
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http://www1.macys.com/catalog/index....330|-|7mAJ9U44
We have some of these and they've been really good. |
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07-20-2010, 09:42 AM | #35 |
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I'd swear some of you in this thread are the very ones who commented in the Soccer thread that it was "ghey."
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07-20-2010, 10:18 AM | #36 |
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07-20-2010, 10:35 AM | #37 |
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That's harsh Phil. Chill. I didn't call you ghey. I just brought up a point. If being a soccer fan is ghey among some of the posters, what would they think about a thread about kitchen utensils?
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07-20-2010, 10:55 AM | #38 |
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Soccer isn't gay. Soccer is boring. Soccer fans are to gay what NASCAR fans are to redneck.
Sharp knives are pretty masculine any way you slice it. |
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07-20-2010, 11:31 AM | #39 | |
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Quote:
Only in Bed & Beyond I found Henckels: the Pro-S and the Four Stars II, and the Wusthof Classic . By reading the reviews and the comments from this board, I am leaning toward the Four Stars. Now I have to bring my wife to Bed & Beyond for some hand-on experience. Thank you for all the helps. |
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07-20-2010, 11:39 AM | #40 |
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Wustof for the mother****ing cut your arm off win.
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07-20-2010, 11:46 AM | #41 | |
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Quote:
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07-20-2010, 02:13 PM | #42 |
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This, Wüsthof is the best. These http://www.williams-sonoma.com/produ...key=ccutchfchf
will do 95% of what she needs. This http://www.williams-sonoma.com/produ...=cbread-knives will make it almost complete. Whatever you buy, make sure they are forged, not stamped. |
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07-21-2010, 07:27 AM | #43 |
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I'm reading Anthony Bourdain's Kitchen Confidential in which he says most of the chefs he's come across are ditching Wusthof and going to Global.
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07-21-2010, 08:05 AM | #44 |
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The key is to get the right kind of knife for the job at hand. A few good task specific knives are worth the money more than a complete set of generic sized ones.
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07-21-2010, 10:53 AM | #45 | |
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Quote:
However, I've found that my Shun's have a somewhat "brittle" feel to them versus my Germans, and while the lighter knife is nice, I like a more substantial feel to the handle. (I like my Shun Ken Onion granton Santoku substantially better than my Shun Classic 8" for this very reason.) I've recently played around with the Wusthof Ikon Classic line and it's fantastic, at least for what I want in a knife. The Global knives feel like they were made for a little girls hands. I would like to try the Kasumi Titaniums, as they look a little more substantial in the handle department, but I can't find a retailer around my area. I have also heard really good things about the MAC line of knives. I think Thomas Keller and Charlie Trotter use and endorse them, and you won't find a better chef than Keller in this country at the current time. |
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