New knives for the kitchen
- Thread starter hso
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Valkman
Member
Man those look sweet! I've never had fine knives for the kitchen but now I'm wanting some - maybe I should try and make 'em. I hear they're hard to make.
mindpilot
member
Very nice.
Dont laugh but the best knives I have ever owned are Ginsu They totally take a beating and never get dull. I ordered a set of those Ronco from the TV adds just to beat on for 14 days and then send back unless I like them. Anyone ever try those.
Dont laugh but the best knives I have ever owned are Ginsu They totally take a beating and never get dull. I ordered a set of those Ronco from the TV adds just to beat on for 14 days and then send back unless I like them. Anyone ever try those.
carolinaman
Member
Hi there,
While I have worked in commercial food service establishments for over 20 years and been around some world class chef's for some major companies, the home kitchen knife is one of the most overlooked, under regarded, and heavily used tools in the household.
I have also seen some fine examples of handmade Japanese Knifes costing upwards into the $1,000.00's of dollars. They are indeed beautiful and functional tools. I worked for a about a year as a restaurant equipment salesman and several of my Japanese Restaurant clients also opined for the handmade Japanese Knives.
At home, I have used everything from Trident Wustoff to the cheapest stainless steel knife I can buy. The cheap ones do not last long! I have also had the pleasure of owning a couple of mid range knives.
In my opinion, a good kitchen knife should be balanced, easily resharpened and be able to hold an edge for a decent amount of time with proper care under medium to heavy use.
The best knives, like the knives you have shown, are made up of carbon medium hard steel. They do hold an edge and can be sharpened very easily!
My current set of knives is from Chicago Cutlery. They are carbon steel, can take and retain a decent edge and will last a long time, that is, if I can keep my wife from sticking them in the dishwasher! The sharpness pops back with a few licks on the ole steel!
Great thread and Happy Thanksgiving to all!!! Remember to sharpen the carving knife today!!!
Best,
Chris
While I have worked in commercial food service establishments for over 20 years and been around some world class chef's for some major companies, the home kitchen knife is one of the most overlooked, under regarded, and heavily used tools in the household.
I have also seen some fine examples of handmade Japanese Knifes costing upwards into the $1,000.00's of dollars. They are indeed beautiful and functional tools. I worked for a about a year as a restaurant equipment salesman and several of my Japanese Restaurant clients also opined for the handmade Japanese Knives.
At home, I have used everything from Trident Wustoff to the cheapest stainless steel knife I can buy. The cheap ones do not last long! I have also had the pleasure of owning a couple of mid range knives.
In my opinion, a good kitchen knife should be balanced, easily resharpened and be able to hold an edge for a decent amount of time with proper care under medium to heavy use.
The best knives, like the knives you have shown, are made up of carbon medium hard steel. They do hold an edge and can be sharpened very easily!
My current set of knives is from Chicago Cutlery. They are carbon steel, can take and retain a decent edge and will last a long time, that is, if I can keep my wife from sticking them in the dishwasher! The sharpness pops back with a few licks on the ole steel!
Great thread and Happy Thanksgiving to all!!! Remember to sharpen the carving knife today!!!
Best,
Chris
mindpilot
member
I have some CC but they are over priced I think
OP
OP
carolinaman,
Until recently kitchen knives were almost ignored by knife enthusiasts. Now they are discussed on the various knife forums (bladeforums.com; knifeforums.com; etc.), sites on how to make them (http://www.rayrogers.com/kitchen.htm) have sprung up, and even Blade Magazine devotes space to them. I attended a hammer-in (where bladesmiths get together) and Ethan Becker of the "Joy of Cooking" gave a seminar just on kitchen knives. Even Ken Onion has designed a kitchen knife. So, the much neglected most useful knife in the world is finally being recognized for it's importance.
Until recently kitchen knives were almost ignored by knife enthusiasts. Now they are discussed on the various knife forums (bladeforums.com; knifeforums.com; etc.), sites on how to make them (http://www.rayrogers.com/kitchen.htm) have sprung up, and even Blade Magazine devotes space to them. I attended a hammer-in (where bladesmiths get together) and Ethan Becker of the "Joy of Cooking" gave a seminar just on kitchen knives. Even Ken Onion has designed a kitchen knife. So, the much neglected most useful knife in the world is finally being recognized for it's importance.
carolinaman
Member
Hi there HSO,
It's ironic, but I just finished looking up a pecan pie recipe in the "Joy of Cooking" for tomorrow's dinner and they have a small section devoted to kitchen knife sharpening.
One of the frustrating problems budding Chef's to be face is to find a decent and affordable kitchen knife that will keep up with commercial "production cooking" where food is prepared in large quanities. Again, fad and style permeate the industry where knives usually get a back seat in a lot of dealer catalogs.
In my opinion, one of the best "all around" kitchen knives is the Trident Wustoff "classic" 6'' smooth edge utility knife. Unfortunately, I have used one, but cannot find one sold singly at a decent price.
High carbon steel and decent maintainance is the way to go.
Thanks,
Chris
It's ironic, but I just finished looking up a pecan pie recipe in the "Joy of Cooking" for tomorrow's dinner and they have a small section devoted to kitchen knife sharpening.
One of the frustrating problems budding Chef's to be face is to find a decent and affordable kitchen knife that will keep up with commercial "production cooking" where food is prepared in large quanities. Again, fad and style permeate the industry where knives usually get a back seat in a lot of dealer catalogs.
In my opinion, one of the best "all around" kitchen knives is the Trident Wustoff "classic" 6'' smooth edge utility knife. Unfortunately, I have used one, but cannot find one sold singly at a decent price.
High carbon steel and decent maintainance is the way to go.
Thanks,
Chris
Buzztail
Member
Pilot said:
I got my wife a set a couple of years ago. Great for the money, but I think I'll be up-grading her to Wusthof-Trident on my next aniv.
OP
OP
If you get one good santoku and one nice little paring knife I can't think of anything you can't do in the kitchen.
My carbon steel knives get washed in soapy water, tripple rinsed and dried. They then get brushed with a mixture of White Lightning and Ren Wax. I use a cheap shaving brush.
My carbon steel knives get washed in soapy water, tripple rinsed and dried. They then get brushed with a mixture of White Lightning and Ren Wax. I use a cheap shaving brush.
carolinaman
Member
hso,
I would dearly love to own a set of real Japanese cooking knives like the ones shown in your original post.
Chris
I would dearly love to own a set of real Japanese cooking knives like the ones shown in your original post.
Chris
carolinaman
Member
hso,
Ultimately, I wind up using one knife in the kitchen now for and the Santouka is a great recommendation for slicing and chopping.
I have yet to buy a boxed set of kitchen knives as my working knife is generally limited to one or two, i.e. an 8" Chef's Knife and Parer.
Pilot, for Henckals look here:
http://www.metrokitchen.com/henckels/
Posted by Buzztail:
Heck, I think my wife needs to get me a set! Believe it or not, I do most of the cooking in the kitchen!
Today, I am cooking the Turkey, Making the Dressing and Side Dishes!
By the way,
HAPPY THANKSGIVING!!!
Chris
Ultimately, I wind up using one knife in the kitchen now for and the Santouka is a great recommendation for slicing and chopping.
I have yet to buy a boxed set of kitchen knives as my working knife is generally limited to one or two, i.e. an 8" Chef's Knife and Parer.
Pilot, for Henckals look here:
http://www.metrokitchen.com/henckels/
Posted by Buzztail:
Heck, I think my wife needs to get me a set! Believe it or not, I do most of the cooking in the kitchen!
Today, I am cooking the Turkey, Making the Dressing and Side Dishes!
By the way,
HAPPY THANKSGIVING!!!
Chris
Buzztail
Member
Well for the ammount of time I spend in the kitchen my daily carry piece would work. After all what do you really need to cook Ramen........I do all of the grilling, and being a machinist, I built most of my grilling tools.carolinaman said:Posted by Buzztail:
Heck, I think my wife needs to get me a set! Believe it or not, I do most of the cooking in the kitchen!
Today, I am cooking the Turkey, Making the Dressing and Side Dishes!
By the way,
HAPPY THANKSGIVING!!!
Chris
Happy Thanksgiving!!
OP
OP
Don't overcook your turkey!
I'm not looking forward to going to my wife's family Thanksgiving today because they, like most people, cook the turkey at too low a temp for too long and it's a dried out discusting mess. My mother did the same thing and until a few years ago I didn't know any better. Now I brine then marinate then cook at 450-500 and use a meat thermomer. No more dry turkey! The meat's almost falling off the bone and the skin is crisp.
Of course half the fun is cutting the critter up
Guys, a good Chef's or Santoku and a paring knife will do most kitchen knife jobs. For years I used an inexpensive Spyderco Santoku and it still gets a lot of use in the kitchen.
Happy TDay!
I'm not looking forward to going to my wife's family Thanksgiving today because they, like most people, cook the turkey at too low a temp for too long and it's a dried out discusting mess. My mother did the same thing and until a few years ago I didn't know any better. Now I brine then marinate then cook at 450-500 and use a meat thermomer. No more dry turkey! The meat's almost falling off the bone and the skin is crisp.
Of course half the fun is cutting the critter up
Guys, a good Chef's or Santoku and a paring knife will do most kitchen knife jobs. For years I used an inexpensive Spyderco Santoku and it still gets a lot of use in the kitchen.
Happy TDay!
carolinaman
Member
Hi hso,
NEVER!
Real Turkey Roasting requires WORK!
First off, I start with a complete dry turkey and start it in a very, very HOT oven at about 500 degrees uncovered. This helps to sear the outside skin.
And then, baste the turkey every 15-30 minutes per hour at 325 degree/20 minutes a pound.
The result is a nicely browned moist, just like on TV turkey. I let the bird "rest" or stand for at least 30 minutes before carving.
My mother and the rest of my family are ALUMINUM FOIL ROASTERS! That was popular 1950's cooking! It was considered easy and trouble free back then! Their turkey's either turn out steamed or dry!
I have also fried turkey and the result was pretty good. However being a traditionlist, I like to roast my bird on Thanksgiving!
AND NO electric carving knives please! I think they were invented to make the dried out turkey look better carved because you needed the smaller carving motion to keep the slices together!!!
Happy Thanksgiving!!!
Chris
NEVER!
Real Turkey Roasting requires WORK!
First off, I start with a complete dry turkey and start it in a very, very HOT oven at about 500 degrees uncovered. This helps to sear the outside skin.
And then, baste the turkey every 15-30 minutes per hour at 325 degree/20 minutes a pound.
The result is a nicely browned moist, just like on TV turkey. I let the bird "rest" or stand for at least 30 minutes before carving.
My mother and the rest of my family are ALUMINUM FOIL ROASTERS! That was popular 1950's cooking! It was considered easy and trouble free back then! Their turkey's either turn out steamed or dry!
I have also fried turkey and the result was pretty good. However being a traditionlist, I like to roast my bird on Thanksgiving!
AND NO electric carving knives please! I think they were invented to make the dried out turkey look better carved because you needed the smaller carving motion to keep the slices together!!!
Happy Thanksgiving!!!
Chris
OP
OP
CMan,
See, I used to think it was work also. I never baste or even open the door. Doing so dumps the air and drops the temp. Basting is an attempt to keep the turkey from drying out.
I brine with a mixture of brine, fresh cilantro, chipotles and Tequila.
I marinate with limes, cilantro, chipotles and Tequila. I dump the liquid and stuff the cilantro into the cavity and have a shot of Tequila.
I run the bird in a preheated oven at 500 and after 45 minutes drop her back to 400 and don't touch it until the thermometer hits 170. I then have another Tequila and let it rest on the counter like you.
My way doesn't garner any drippings for gravy, but I prepare my gravy seperately since I don't have to mess with the bird while it's in the oven (and it doesn't interfere with the Tequila drinking)
Whatever works to produce a moist meat/crispy skin bird it a good way to prepare it.
See, I used to think it was work also. I never baste or even open the door. Doing so dumps the air and drops the temp. Basting is an attempt to keep the turkey from drying out.
I brine with a mixture of brine, fresh cilantro, chipotles and Tequila.
I marinate with limes, cilantro, chipotles and Tequila. I dump the liquid and stuff the cilantro into the cavity and have a shot of Tequila.
I run the bird in a preheated oven at 500 and after 45 minutes drop her back to 400 and don't touch it until the thermometer hits 170. I then have another Tequila and let it rest on the counter like you.
My way doesn't garner any drippings for gravy, but I prepare my gravy seperately since I don't have to mess with the bird while it's in the oven (and it doesn't interfere with the Tequila drinking)
Whatever works to produce a moist meat/crispy skin bird it a good way to prepare it.
Buzztail
Member
Man, I miss Tequila........
I bought a Messermeister granton santoku over a year ago and we use it all the time. I haven't even needed to sharpen it yet. It does get the steel treatment before use though.
http://www.messermeister.com/html/p..._rsProds=36&thisProduct=582&thisSubcategory=2
http://www.messermeister.com/html/p..._rsProds=36&thisProduct=582&thisSubcategory=2
Brian Williams
Moderator Emeritus
I use a yard sale special and I have never found it's match
My french knife is an 8" Cattaraugus that has and edge so fine and sharp you do not know you cut yourself and it stays sharp a real long time for a carbon steel knife. My cutting knife is an Olde Hickory and my paring knife is some little junker that I got in the USMC from GSA for KP work.
I wish I could find who made the Cattaraugus?
My french knife is an 8" Cattaraugus that has and edge so fine and sharp you do not know you cut yourself and it stays sharp a real long time for a carbon steel knife. My cutting knife is an Olde Hickory and my paring knife is some little junker that I got in the USMC from GSA for KP work.
I wish I could find who made the Cattaraugus?
I've had a set of Henckels-Zwilling I bought for $100 around twenty some years ago. They are still as good as ever having just been steeled when needed. No dishwasher, though. Chicago Cutlery is still good, also.
You can often buy the old carbon steel Chicago Cutlery at garage sales for a dollar or two a knife. They will sharpen up just dandy.
You can often buy the old carbon steel Chicago Cutlery at garage sales for a dollar or two a knife. They will sharpen up just dandy.
OP
OP
Brian,
Catt was one of the great American knife companies and went out of business in the '60s.
Catt was one of the great American knife companies and went out of business in the '60s.
Diamondback
Member
I had been getting by in the kitchen with a stamped 10" Forschner Chef and an old very thin 8" Sabatier carbon slicer but wanted to see what all the Japanese fuss was about. Notoriously thrifty and one to do my homework I researched lots of knives and decided on a resonably priced 8" (170mm) Tojiro santoku for $45 that arrived directly from Japan within days after I ordered.......incrediblely sharp with a very thin, razors edge that seems to hold forever. http://www.japanesechefsknife.com/DPSwdenSteelWoodenHandleSeries.html
Some folks over on knifeforums.com in the kitchen knife forum complain about the corners of the wooden handle being too "squared off" and a bit uncomfortable......but whenever I remember to check out whether this is an issue for me I have already sliced up the food for the evening meal, wiped the santoku clean, and put it away ! It's my most used knife in the kitchen now....next to a MAC Superior 140mm petty that also slices like a laser and seems to stay sharp forever ! The two combined cost me less than $90 shipped !
-Regards
Some folks over on knifeforums.com in the kitchen knife forum complain about the corners of the wooden handle being too "squared off" and a bit uncomfortable......but whenever I remember to check out whether this is an issue for me I have already sliced up the food for the evening meal, wiped the santoku clean, and put it away ! It's my most used knife in the kitchen now....next to a MAC Superior 140mm petty that also slices like a laser and seems to stay sharp forever ! The two combined cost me less than $90 shipped !
-Regards
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jason10mm
Member
I have a handful of Wustoff knives and I love them. I keep a 8" chef and a 4" parer for meat and a santoku and a birds beak parer for veggies. Also have a synthetic cutting board for meat and a wood block for veggies. A little more clutter but it eases my mind about cross contamination (not as paranoid as Alton Brown and his latex gloved though).
Anyway, if you are going to make the jump to forged, high quality knives (Henckels, Wustoff, Global, etc, once you use them, stamped knives will NEVER feel as nice!)) do yourself a favor and go to the mall knife store or local Williams and Sonoma and try them out first. I thought I was going to get Henckles (though not a fan of their "bonded" bolsters and tangs) but their blades are too thick for my tastes and the handled too thin. To my surprise the Wustoff Grand Prix handles fit perfect and the thinner blades worked better for me. So try them out first before plunking down a few hundred. I hunted around for amazon.com deals on small sets because I found it to be easier to get them over time than drop $500 at once (God knows what anyone would do with the $1000 mega-block those guys sell!).
Anyway, if you are going to make the jump to forged, high quality knives (Henckels, Wustoff, Global, etc, once you use them, stamped knives will NEVER feel as nice!)) do yourself a favor and go to the mall knife store or local Williams and Sonoma and try them out first. I thought I was going to get Henckles (though not a fan of their "bonded" bolsters and tangs) but their blades are too thick for my tastes and the handled too thin. To my surprise the Wustoff Grand Prix handles fit perfect and the thinner blades worked better for me. So try them out first before plunking down a few hundred. I hunted around for amazon.com deals on small sets because I found it to be easier to get them over time than drop $500 at once (God knows what anyone would do with the $1000 mega-block those guys sell!).
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