if I'm going to spend the $$$ on good kitchen knives, what should I get???
deliver
Oct 8, 07 6:03 am
Zwilling / Wuesthof ("ue" when one writes the "u with dots" without a german language keyboard) are fine bets - I use the former. Even better would be a course on how to cut n dice. knowing the anatomy of an object and its properties under different cooking methods is more important than a sharp tool, i believe. Although the more precisely you want to cut things, the madder you get with blunt tools.
rozz
Oct 8, 07 5:14 pm
*graphic*On a sour note...I cut my hand, pretty badly, on one of those Global knives (pictured above) yesterday. Although I was shocked at first, it was pretty cool to look at two flaps of skin, a thin white layer of fat/skin? and a vein. Funny, I never cut myself building a model in arch school.
David Cuthbert
Mar 17, 08 6:32 pm
Wusthof Santoku Knives in classic white
alysabrough
Sep 7, 18 2:30 am
My husband gifted to me different types and shapes of knives set with Noble Home & Chef Knife Roll Bag. It protects my knife sharpness and shine. I really enjoy my cooking using these knives. Fastly and speedy cuttings all veggies and all things. It saves my time and I take the interest to cook. One of my favorite is steel knife, sharper and long.
Medusa
Sep 8, 18 2:00 pm
I use a $30 Dexter Russel soft-grip chef knife. These get used a lot in commercial kitchens so they can take a beating and you don't have to baby them like fancy high-end knives.
thisisnotmyname
Sep 8, 18 4:54 pm
+1! We use Dexter's USA-made commercial knives. They are available from restaurant supply places.
if I'm going to spend the $$$ on good kitchen knives, what should I get???
Zwilling / Wuesthof ("ue" when one writes the "u with dots" without a german language keyboard) are fine bets - I use the former. Even better would be a course on how to cut n dice. knowing the anatomy of an object and its properties under different cooking methods is more important than a sharp tool, i believe. Although the more precisely you want to cut things, the madder you get with blunt tools.
*graphic*On a sour note...I cut my hand, pretty badly, on one of those Global knives (pictured above) yesterday. Although I was shocked at first, it was pretty cool to look at two flaps of skin, a thin white layer of fat/skin? and a vein. Funny, I never cut myself building a model in arch school.
Wusthof Santoku Knives in classic white
My husband gifted to me different types and shapes of knives set with Noble Home & Chef Knife Roll Bag. It protects my knife sharpness and shine. I really enjoy my cooking using these knives. Fastly and speedy cuttings all veggies and all things. It saves my time and I take the interest to cook. One of my favorite is steel knife, sharper and long.
I use a $30 Dexter Russel soft-grip chef knife. These get used a lot in commercial kitchens so they can take a beating and you don't have to baby them like fancy high-end knives.
+1! We use Dexter's USA-made commercial knives. They are available from restaurant supply places.