Kitchen Cutlery
- Thread starter The Highlander
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Suuri Suomi
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- Mar 18, 2009
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The Highlander
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Thanks for the excellent input everyone. I've been busy helping with the move in so I haven't had a chance to really sink my teeth into all of this information just yet. I haven't forgotten about the thread.
This Chinese Cleaver is my go to knife. I have a drawer full of kitchen knives but this one is used most in the cutting of meats and slicing of vegetables. I bought this one, made in Japan, for only $18.35 delivered! I use the back of the blade to bash frozen vegetable packages.
http://cgi.ebay.com/MEAT-CLEAVER-BK...ash=item518befce93&_trksid=p4634.c0.m14.l1262
The Chinese Cleaver is also used as a scoop, carrying your sliced meats and vegetables to the pot. This really cuts preparation time.
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I did buy a block of Cold Steel kitchen knives. In my experience their non serrated knives (like the Chef knife) take a better edge and hold it longer than equivalent priced brands. Cold Steel knives are made from 420, they are not so hard that they are hard to sharpen, but they are not as soft as the competition.
This is something that folks do not address. The typical housewife does not need a Rockwell 60 knife. She won't be able to sharpen the thing.
While I like the serrated victorinox 3” paring knife, my plain bladed victorinox knives don’t hold an edge for long. When the serrated paring knife gets dull, it goes in the trash can. I have ground dull ones to a plain edge, and I was not impressed with the edge holding ability.
I use the K4 nonserrated Cold Steel kitchen knife a lot.
I purchased one ceramic paring knife. Must have cost $70.00. I was not impressed with the edge. A diamond hone will sharpen the thing, but I was not able to get as fine an edge as a steel knife. The edge breaks when it gets too thin.
http://cgi.ebay.com/MEAT-CLEAVER-BK...ash=item518befce93&_trksid=p4634.c0.m14.l1262
The Chinese Cleaver is also used as a scoop, carrying your sliced meats and vegetables to the pot. This really cuts preparation time.
.
I did buy a block of Cold Steel kitchen knives. In my experience their non serrated knives (like the Chef knife) take a better edge and hold it longer than equivalent priced brands. Cold Steel knives are made from 420, they are not so hard that they are hard to sharpen, but they are not as soft as the competition.
This is something that folks do not address. The typical housewife does not need a Rockwell 60 knife. She won't be able to sharpen the thing.
While I like the serrated victorinox 3” paring knife, my plain bladed victorinox knives don’t hold an edge for long. When the serrated paring knife gets dull, it goes in the trash can. I have ground dull ones to a plain edge, and I was not impressed with the edge holding ability.
I use the K4 nonserrated Cold Steel kitchen knife a lot.
I purchased one ceramic paring knife. Must have cost $70.00. I was not impressed with the edge. A diamond hone will sharpen the thing, but I was not able to get as fine an edge as a steel knife. The edge breaks when it gets too thin.
Have a number of good, excellent - and superb - kitchen blades - mainly japanese. I too generally, more often than not, use just a paring or petty knife. And about the only time I use a second (or third) knife is when dealing with raw vegetable or fruit items for salad etc and raw meat or fish. I can then just wash my hands and switch knives.
My suggestion for a basic set; a 3" paring, a 4"-5" paring or petty, an 8"- 9" chefs knife, and a bread knife if desired. Often these are listed in catalogs in metric lengths. If you can not visualize or convert 120mm, 150mm etc refer to a standard ruler which usually has milimeter scale on one edge for conversion.
In new knives I think that some of the best deals are to be found on the evilBay dot com. Many sellers are dumping such items "buy it now" in the $30 to $50 range - sometimes with free shipping.
Just go to the 'bay advanced search page, and type:
Masahiro (or pick another brand like Misono, Tojiro etc)
Be sure to go down and tick; (BUYING FORMAT) "include store inventory" and (SORT BY) "Price: lowest first", and them click the lower page search icon.
I have some great vintage Kaicut (Japan) and Solingen knives that are "new old stock", circa 1960s, with excellent steel that I found on there at bargain prices. A couple of years ago I found two new in the box Masahiro chefs knives with laminated blades ("MC-80") for about $20 a piece (These two were truly razor sharp from the factory; I have never touched a knife that was so sharp out of the box).
My suggestion for a basic set; a 3" paring, a 4"-5" paring or petty, an 8"- 9" chefs knife, and a bread knife if desired. Often these are listed in catalogs in metric lengths. If you can not visualize or convert 120mm, 150mm etc refer to a standard ruler which usually has milimeter scale on one edge for conversion.
In new knives I think that some of the best deals are to be found on the evilBay dot com. Many sellers are dumping such items "buy it now" in the $30 to $50 range - sometimes with free shipping.
Just go to the 'bay advanced search page, and type:
Masahiro (or pick another brand like Misono, Tojiro etc)
Be sure to go down and tick; (BUYING FORMAT) "include store inventory" and (SORT BY) "Price: lowest first", and them click the lower page search icon.
I have some great vintage Kaicut (Japan) and Solingen knives that are "new old stock", circa 1960s, with excellent steel that I found on there at bargain prices. A couple of years ago I found two new in the box Masahiro chefs knives with laminated blades ("MC-80") for about $20 a piece (These two were truly razor sharp from the factory; I have never touched a knife that was so sharp out of the box).
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