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Post by cyberobb99 on Feb 18, 2013 22:58:58 GMT -5
I noticed in Fred's most recent pics that they included a Santoku knife. These were actually designed for speed-slicing raw meats and veggies, hence the dimples on the blade. I don't use them. My primary choices are a 12" and a 10" chef's knife and a 6" boning knife.
What are you guys' preferences?
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Post by Deleted on Feb 18, 2013 23:04:49 GMT -5
I use the Santoku more than any other. I have all the others but that one is my go to knife.
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Post by gif on Feb 18, 2013 23:10:02 GMT -5
I noticed in Fred's most recent pics that they included a Santoku knife. These were actually designed for speed-slicing raw meats and veggies, hence the dimples on the blade. I don't use them. My primary choices are a 12" and a 10" chef's knife and a 6" boning knife. What are you guys' preferences?  |
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Post by gatr55555 on Feb 19, 2013 4:10:24 GMT -5
I have (well actually I bought them for my wife) of full tang Sabatier's.
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Post by Deleted on Feb 19, 2013 7:10:43 GMT -5
I have (well actually I bought them for my wife) of full tang Sabatier's. Fotos or you don't have 'em...... |
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Post by cyberobb99 on Feb 19, 2013 8:13:47 GMT -5
I noticed in Fred's most recent pics that they included a Santoku knife. These were actually designed for speed-slicing raw meats and veggies, hence the dimples on the blade. I don't use them. My primary choices are a 12" and a 10" chef's knife and a 6" boning knife. What are you guys' preferences? Here are about 1/3 of my knives...the best and most-used of the lot.  12' Dexter chef's knife (My professional knife....35 years old) 10' C.P. chef's knife 9" C.P. Santoku 6" boning knife 5" C.P. paring knife Dexter professional cleaver Sharpening steel Oh, and by the way, my wife has her own knives.... Cutco. High quality, but definitely not my style. |
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Post by oujour76 on Feb 19, 2013 11:44:14 GMT -5
I noticed in Fred's most recent pics that they included a Santoku knife. These were actually designed for speed-slicing raw meats and veggies, hence the dimples on the blade. I don't use them. My primary choices are a 12" and a 10" chef's knife and a 6" boning knife. What are you guys' preferences? Here are about 1/3 of my knives...the best and most-used of the lot. 12' Dexter chef's knife (My professional knife....35 years old) 10' C.P. chef's knife 9" C.P. Santoku 6" boning knife 5" C.P. paring knife Dexter professional cleaver Sharpening steel  |
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Post by cyberobb99 on Feb 19, 2013 12:09:47 GMT -5
Here are about 1/3 of my knives...the best and most-used of the lot. 12' Dexter chef's knife (My professional knife....35 years old) 10' C.P. chef's knife 9" C.P. Santoku 6" boning knife 5" C.P. paring knife Dexter professional cleaver Sharpening steel Funny coincidence, huh? Dexter professional cutlery has been around for ages. I wonder if the character's name was chosen with that little inside joke in mind..... |
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Post by oujour76 on Feb 19, 2013 12:41:15 GMT -5
Dexter? Makes sense to me. Funny coincidence, huh? Dexter professional cutlery has been around for ages. I wonder if the character's name was chosen with that little inside joke in mind.....
Might have been...who knows? |
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Post by Deleted on Feb 19, 2013 12:57:46 GMT -5
Robb, what is C.P.?
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Post by cyberobb99 on Feb 19, 2013 13:31:16 GMT -5
It's an off-brand called "Chef's Professional" that I'm trying. Mixed reviews though. Razor sharp to start...we'll see how they wear. The feel is good, full tang, good balance, but I think the blade is a bit thin leading to a short bevel for the edge. |
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Post by Deleted on Feb 19, 2013 13:44:44 GMT -5
I have a bunch of various Sword & Shield (Solingen-Germany) kitchen knives which were a private line made by Henckels in Germany. Super high quality. I also use a walnut handled vintage Chicago Cutlery 44S 10" chef's knife quite a bit. My Santoku is a Henckels branded.
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Post by Deleted on Feb 19, 2013 14:10:12 GMT -5
[/quote] Referring to blade length, not overall, The top and bottom are both chicago stuff (not BAD)....The 7 1/2 Santookoh works fine and the small 3 1/3 pairing takes a decent sharpen when required....The middle is an 8" (blade) Paula Dean that i just bought and THAT f-er has a NICE hefty blade.....We'll see how it holds up but it sliced through those racks of ribs the other night like BUTTUH  ....NICE thick blade that SHOULD hold up to future sharpenings.....Again, we'll see.....Reasonably priced but can't remember exactly how much...Walmart..... Side note: I've bought PD teflonish type frying pans and they are holding up VERY well ...Well built, great handles and clean up in a snap.....Definatly semi-heavy duty stuff |
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Post by Deleted on Feb 19, 2013 14:14:48 GMT -5
We have no teflon and no aluminum cookware in the house. Only cast iron and SS. Teflon is poison. Aluminum is poison. A lot of people continue using a teflon pan after it's been overheated and have no clue that they're poisoning themselves with every use.
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Post by Deleted on Feb 19, 2013 15:55:39 GMT -5
We have no teflon and no aluminum cookware in the house. Only cast iron and SS. Teflon is poison. Aluminum is poison. A lot of people continue using a teflon pan after it's been overheated and have no clue that they're poisoning themselves with every use. I've never seen a warning label alluding to either of yer claims....Aluminum sautee pans are a staple in commercial kitchens..... |
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