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Kitchen Knives - Page 25

post #361 of 430
Quote:
Originally Posted by itsstillmatt View Post

Nice people often offer to help with my dishes, but I almost always decline. They rarely want to help with prep work. Maybe I live in bizzaro world.

I forget the exact quote but am reminded of Elvis Costello commenting on how daunting it was when Allen Toussaint asked EC to play something on the piano. Seems applicable here.
post #362 of 430
Quote:
Originally Posted by foodguy View Post

first, matt was joking about the dishwasher. one trip through the dishwasher won't do anything bad except dull them a little (check the blades just to be sure they weren't packed in too close and picked up nicks, though).

whew. the sales associate at Sur La Table lectured me for 10 minutes when i bought my knives about how dishwashers would ruin them forever blah blah blah, so i'm kinda paranoid. still, i've noticed they're not nearly as sharp as before, and steeling them isn't doing much to help.

 

again, any recommendations for sharpeners for Global knives? the 3 wheel Minosharp sounds pretty good to me, and i'm not really inclined to get a set of stones and sharpen by hand

post #363 of 430
Quote:
Originally Posted by plustwobonus View Post

again, any recommendations for sharpeners for Global knives? the 3 wheel Minosharp sounds pretty good to me, and i'm not really inclined to get a set of stones and sharpen by hand

We just started discussing this in the kitchen tools thread, I recommend the spyderco sharpmaker.

FYI, for anyone looking for a good paring knife, I just bought this and really like it. It's cheaper than the other Shun options.

55
http://www.amazon.com/gp/product/B0009K94MQ/ref=oh_details_o03_s00_i00
post #364 of 430
if you spent $300 on overpriced global knives and you dont want to spend time learning proper knife sharpening go with the edge pro

http://www.edgeproinc.com/

also i would trust foodguy over a SA at sur la table
post #365 of 430
thanks everyone for the suggestions. I really just want to replace my old Henckels chef knife and some cruddy no-name paring knives. Maybe a couple of those plus a bread knife. Think I can keep it under $150? I'll look into the brands mentioned.

Manton, thanks for the heads up on the TownCutler. I'll have to check it out.
post #366 of 430
For the same price as a Forschner you could get Calphalon ($30 for chef's knife) - forged, full tang. It's a bit more for the other knives (bread, paring, etc) but $150 is plenty of money.

I have an older Calphalon Traditional set I picked up for around a hundred bucks and prefer the solid feel of it much more than a stamped Henckels set I received. No problems putting them up against my Shun but then again I'm not much of a chef.. I just think the stamped Forschner would feel kind of flimsy.
post #367 of 430
Quote:
Originally Posted by HomerJ View Post

I just think the stamped Forschner would feel kind of flimsy.

Not at all, at least not the Chef's knife (the paring knife does have somewhat of flimsy/insubstantial feeling).
post #368 of 430
Quote:
Originally Posted by foodguy View Post

first, matt was joking about the dishwasher. one trip through the dishwasher won't do anything bad except dull them a little (check the blades just to be sure they weren't packed in too close and picked up nicks, though).
cheap knives? there are lots of options. i like wusthoff, but there are those who would argue they're not cheap. forschner is good, so is MAC. repeating the standard advice, because it's true, you only need 3 knives: a chef's knife, a paring knife and a serrated slicer for bread. everything else is commentary. which isn't to say they aren't fun.

Curious what you feel the possibility of damage to them after more frequent washing in a dishwasher is? I have a soon to be replaced, older budget set. Against my wishes they were run in the dishwasher on occasion by a former roommate when we lived together. It made me wonder if the chance for real damage is there as they didn't incur any.
post #369 of 430
Keep in mind...there has been some progress in how they deal with metal.

From the standpoint of these knives, there is absolutely nothing wrong with the Forschner knife being stamped from a piece of steel into the general shape and then worked into a knife from there. They use some relatively good steel and it ends up having a very slim profile which is quite nice.

I would *definitely* take the Forschner over that Calphalon knife...just because it is forged doesn't make it better.
post #370 of 430
Quote:
Originally Posted by JMRouse View Post

Curious what you feel the possibility of damage to them after more frequent washing in a dishwasher is? I have a soon to be replaced, older budget set. Against my wishes they were run in the dishwasher on occasion by a former roommate when we lived together. It made me wonder if the chance for real damage is there as they didn't incur any.

It's hard to imagine that dishwasher temps could do anything to the temper of steel, so other than banging around and the fact that even stainless will oxidize a little more in water than air, there shouldn't be problems. Now, a carbon knife would not do well, but that is obvious.
post #371 of 430
Thread Starter 
There is less danger of putting Globals in the DW because they are one piece knives. Part of the danger of the DW is that the intense, prolonged heat and steam will warp wood and loosen handles.

That said, don't put your knives in the DW.
post #372 of 430
What knife do you all use for cutting through things like cantaloupes? Go with your chef's knife?
post #373 of 430
Quote:
Originally Posted by constant struggle View Post

What knife do you all use for cutting through things like cantaloupes? Go with your chef's knife?

oh, heavens no. Depending on how it will be served, either a kitchen axe or sledgeomatic.
post #374 of 430
Quote:
Originally Posted by constant struggle View Post

What knife do you all use for cutting through things like cantaloupes? Go with your chef's knife?

I use a lobster knife.
post #375 of 430
Quote:
Originally Posted by constant struggle View Post

What knife do you all use for cutting through things like cantaloupes? Go with your chef's knife?
I use a cantaloupe knife.
http://www.amazon.com/Kuhn-Rikon-Colori-Cantaloupe-Knife/dp/B006KBVVQK
300
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