Dexter or Forschner or whoever

Jeekinz said:
I see the DW cutting ON A DINNER PLATE WITH IT!
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I let my wife buy her own knives for this reason...


Also, if you have any restaurant supply stores in your town that are open to the public, I would check that out. We've gotten similar knives to the ones shown in the link above as well as a couple of pots and pans that way.
 
I've been retraining mine for the last few years and through out all the cheap knives. I let her know exactly what each knife I bought cost and she is learning. She hasn't tossed a knife in the sink or dishwasher in 3 years now but has her favorite 3 out my other 40 or so. But then I use those big bad cleavers so she tends to pay close attention in the kitchen. :whistling:
 
Yeah, I was thinking either a cheapo or a 10" chefs since it's about half the size she is. It would be a tad uncomfortable to weild.
 
joec said:
I've been retraining mine for the last few years and through out all the cheap knives. I let her know exactly what each knife I bought cost and she is learning. She hasn't tossed a knife in the sink or dishwasher in 3 years now but has her favorite 3 out my other 40 or so. But then I use those big bad cleavers so she tends to pay close attention in the kitchen. :whistling:
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Haa! I have Fran trained as well. She no longer leaves them in the sink wet. Instead, she makes it a point to leave them on the cutting board, covered with food. :sad: The good news is that she has cut herself a few times on *my* knives and no longer touches them. :blush:
 
buzzard767 said:
Haa! I have Fran trained as well. She no longer leaves them in the sink wet. Instead, she makes it a point to leave them on the cutting board, covered with food. :sad: The good news is that she has cut herself a few times on *my* knives and no longer touches them. :blush:
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I must have married her sister:glare:

Sams club usually has the typical el'cheapo, white molded plastic handle, general greasy spoon kitchen knives-- in 2 packs
http://graphics.samsclub.com/images/products/0001601746912_L4.jpg
http://www.samsclub.com/shopping/navigate.do?dest=5&item=419467
lol !! I never seen this at Sams
http://www.samsclub.com/shopping/navigate.do?dest=5&item=342035
 
S.Shepherd said:
I must have married her sister:glare:

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What I find amazing is that she prefers to do big jobs with the smallest knives. The largest knife she uses is a 150mm Petty, although it's a very nice Takayuki Grand Cheff. It's her fav but I don't dumb it down so she is careful with it.
 
buzzard767 said:
Haa! I have Fran trained as well. She no longer leaves them in the sink wet. Instead, she makes it a point to leave them on the cutting board, covered with food. :sad: The good news is that she has cut herself a few times on *my* knives and no longer touches them. :blush:
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She doesn't touch my carbon and I can live with washing the stainless one. She is also horrified to touch my cleavers.
 
Go to the restaurant supply and pick up a dexter-russel brand knife. They are the best for "working horse" knife. And much cheaper in the store than on the site.

P.S. Speaking from experience.
 
Another good knife that is carbon steel is the Old Hickory brands and can be found in many hardware stores as well as on the net. Used them for years but not in the kitchen but in my work for cutting fiber glass duct board.
 
Of all my knives, the only one DW uses is the Bird’s Beak Paring knife. Granted I do most of the cooking so she rarely needs to use a knife. But she still peels potatoes the old fashioned way with that paring knife!
 
joec said:
Another good knife that is carbon steel is the Old Hickory brands and can be found in many hardware stores as well as on the net. Used them for years but not in the kitchen but in my work for cutting fiber glass duct board.
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Good cheap knives!:respect:

But what is it with this male chauvinist stuff! :puke1:

Women are not the only knife manglers out there! I wouldn't let the GUYS I know touch my Sabatiers!!
 
leolady said:
Good cheap knives!:respect:

But what is it with this male chauvinist stuff! :puke1:

Women are not the only knife manglers out there! I wouldn't let the GUYS I know touch my Sabatiers!!
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And compared to my Japanese high end knives I wouldn't want to touch them either. :smile:
 
joec said:
And compared to my Japanese high end knives I wouldn't want to touch them either. :smile:
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I wouldn't have one of those >>>>>>>>>>if you paid me!:twak:

If Sabatiers were good enough for Julia Child and Jacques Pepin, they are good enough for me!:a1:
 
Sabatiers suit me, and I have tried many kinds of knives over the years.

That's why they make 100s of different kinds of knives. Different strokes for different folks.

You don't like Julia or Jacques? Blasphemy!
 
leolady said:
Sabatiers suit me, and I have tried many kinds of knives over the years.

That's why they make 100s of different kinds of knives. Different strokes for different folks.

You don't like Julia or Jacques? Blasphemy!
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but have you tried something like a western handled gyuto ?

no...julia and jaques aren't for me
 
HEY!!! I'm workin with Chicago Cutlery here! Be happy for what ya got!

But they do work for me, just have to constantly keep sharpening them, and they seem to like to nick all along the blade?? I try and take good care of them, and DW has been taught and handles them appropriately.... or maybe I need to put up a hidden camera and see what's going on? ;)
 
Maverick2272 said:
HEY!!! I'm workin with Chicago Cutlery here! Be happy for what ya got!

But they do work for me, just have to constantly keep sharpening them, and they seem to like to nick all along the blade?? I try and take good care of them, and DW has been taught and handles them appropriately.... or maybe I need to put up a hidden camera and see what's going on? ;)
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I’m not a knife snob, so I say a good blade is one that works for you! I actually use Chicago Cutlery too, and I love it. Maybe some will turn their nose, but I do like it. Looks good, performs well, and is comfortable to use. Mine came razor sharp out of the box and stayed that way for over a year.

Since it isn’t the high end stuff, I got a carbide sharpener (oh the cringes and gasps I hear now!) to put a new edge on the blade and then use the steel that came with the Chicago block set. The blades hold a great edge with regular steel use, and I only have to rework the edges every 6 months or so. I’ve had them for nearly 8 years, and I’m pleased. They are damn sharp - can cut paper easily and even shave your arm hair; not to mention a careless thumb or two! :yum:
 
LOL, I have the steel as well, maybe I should get a carbide sharpener? Exactly what is that? Right now I just have a wet stone but I am not that good at it. Maybe that is my problem, I am getting the edge too thin?
 
Maverick2272 said:
LOL, I have the steel as well, maybe I should get a carbide sharpener? Exactly what is that? Right now I just have a wet stone but I am not that good at it. Maybe that is my problem, I am getting the edge too thin?
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It’s a sharpener like this.

It has carbide “plates” or pieces of metal that really sheer away the metal of the blade to the angle set by the carbide position. Most serious knife enthusiasts HATE these things because of the way it just tears through the metal of your blade and changes its angle. But for a fair to middle grade knife, it works well. It sets the angle of the edge to the preset angle (typically some where around 25 degrees) which is sharp. It’s a bit rough at first after 3 or 4 passes, but the steel polishes that off to a nice sharp finish. It only takes about 3-4 swipes with one of those, then some steel work, and you’re good to go for 6 months or more.

I also have a 3-way wet-stone set, but got lazy. :yum:

There are many, MANY sharpening methods and angles, and each blade should be considered when doing so, but hey, this is Chicago Cutlery. The cutlery is a nice set for 100 bucks, and it holds an edge that is wicked sharp, so I’m pleased. Some things are just more important to some. If this was HD, I’d be worried about high contrast ratios and HDMI inputs, where some would be fine with composite inputs. To each his own which is why I love all the POVs. I learn from all this, but I don’t thumb my nose at other’s choices. We all have different priorities! One man’s trash is another’s treasure! :lol:

I like those McCormick Spice Grinders too, but there are some that say that is total trash. Oh well, I’m still having fun with them!!! :thumb:
 
Umm.... I think I have something similar to that in one of my junk drawers....LOL. I'm gonna give it a try and see how it does. This one you set on the counter top and run the knife back and forth, I just stopped using it when I got the Chicago Cutlery, but if you are using it with good results than I am willing to give it a try!
Thanks!
 
Maverick2272 said:
Umm.... I think I have something similar to that in one of my junk drawers....LOL. I'm gonna give it a try and see how it does. This one you set on the counter top and run the knife back and forth, I just stopped using it when I got the Chicago Cutlery, but if you are using it with good results than I am willing to give it a try!
Thanks!
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:yum: Junk Drawers!!! I'm not the only one then! I'm beginning to have more junk drawers than regular drawers. :shock::yum:
 
I think I have 8 drawers in my kitchen and 4 are junk drawers LOL!! Bout once a year we clean it all out and get it down to 2... but end of the year back up to 4 again!
Oh, and I have McCormick spice grinders as well. I am getting into Penzy's but can't afford them most of the time.
 
I was just messing around. I really don't care what anyone uses/prefers.

I like my Sabatiers and I don't care if they aren't fashionable anymore. They feel right in MY hand. But my hands are not Joes or Sshephards, or yours. So what I am saying is, they might not be the best choice for everyone although they suit me perfectly.

Also, my vintage carbon steel Sabatiers sharpen easily to a razor edge with my Norton 3way sharpening stones and that is important to me. They hold their edge well for me also.
 
Maverick2272 said:
HEY!!! I'm workin with Chicago Cutlery here! Be happy for what ya got!

But they do work for me, just have to constantly keep sharpening them, and they seem to like to nick all along the blade?? I try and take good care of them, and DW has been taught and handles them appropriately.... or maybe I need to put up a hidden camera and see what's going on? ;)
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I use 'em, too. Have a pile of 'em. Mostly I am using the old CC Metropolitan stuff. Same handle pattern as the old walnut handles, but in black nylon. And they sharpen up real nice using a cheap ceramic stick followed by a CC steel.
 
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