|By Julie VW on Tuesday, April 25, 2000 - 11:13 am: Edit|
I am in the market for knives and looked at the Global...any opinions out there???
|By Robert (Robert) on Thursday, April 27, 2000 - 06:00 am: Edit|
I have actually seen a couple of global's snap (all be it under improper use). Wusthof's all the way. Handled properly, they will last a lifetime. I have a couple that are 20 years old and still going strong!
|By chris on Thursday, April 27, 2000 - 11:48 am: Edit|
Wusthof and Henckels are the knives that I've had the best luck with. The fact of the matter is what feels best in your hand is what's best for you.
|By Mikeh (Mikeh) on Thursday, April 27, 2000 - 10:58 pm: Edit|
I have both Henckels and Wusthof, including a 10" french knife from both manufacturers. My experience is that the Wusthof has a slightly nicer blade, while the Henckels fit better in _my_ hand.
|By neil peaty on Tuesday, July 18, 2000 - 11:00 pm: Edit|
global is the new henkel
give them time and all good chefs will use them
|By Andyboy (Andyboy) on Saturday, July 22, 2000 - 01:24 pm: Edit|
It often is a question of cost. The German knives are expensive, heavy, and to me, uncomfortable. I only would buy a German knife if it had a full tang. Most Henckels have a rat tail style tang which makes it unbalanced in my hand. I haven't tried the Global, as I have used Forschner for many years. I prefer their comfortable wood handles, moderate cost and wide variety of styles. Thier tools--zesters, channel knives, etc.--are excellent as well.
|By Miken (Miken) on Tuesday, July 25, 2000 - 11:25 am: Edit|
I have used both Wustof and Henckles knives. (Wustof is my favorite of the two.) But about a year ago I bought a Global just to see what the hype was about. I have hardly picked up my Wustofs and Henckels since. The Globals are much lighter than the German knives, and in my opinion, hold an edge far better. The catch is that they require a little gentler treatment than Wustof and Henckels. You will need a ceramic honing stone as well as a diamond or ceramic steel. I think they are worth the extra effort.
|By jbaughn on Friday, July 28, 2000 - 01:54 pm: Edit|
I have had Henkel and they did the job, but not as good as the Global they are extremely sharp and are rated number 1 in sharpness. Now I'm looking at Kyocera it is made out of space age steel and does not oxidate like many medal knives such as Global and Henkel, these Kyocera knives are made out of Zirconium Oxide.
|By RDB on Friday, July 28, 2000 - 03:41 pm: Edit|
has anyone used the newer ceramic knives. I have not seen much info about them other than Boker what is all the hype about?
|By Mikeh (Mikeh) on Friday, July 28, 2000 - 08:15 pm: Edit|
The ceramic knifes are extremely sharp, but they are so fragile that I can't see them surviving in a production environment. Plus, while they hold their edge for a long time, they must be returned to the factory to be sharpened.
|By awoo on Saturday, November 18, 2000 - 12:02 pm: Edit|
I really like my Globals. Compared to Henkels or Wustof, they are much lighter, and the balance is excellent. They also hold a great edge!
|By Peachcreek (Peachcreek) on Monday, November 20, 2000 - 05:43 pm: Edit|
I use my Trident Wustof knives every day. I bought them 22 years ago. They are still in great shape after all these years of daily use. Then there is my favorite knife. A 10' Dexter Russell Green River Forge chef knife, w/ wooden handle. I paid $15.00 for it 21 years ago. I still use it hours every day, and would be lost without it. I bought my own triple stone a long time ago, and do my own sharpening, and I advise everyone to do that. Don't buy a knife for the brand. Buy the knife that feels right. Take good care of them, use them plenty and they become like old friends.
|By john labarron on Wednesday, May 02, 2001 - 02:25 pm: Edit|
The globals are made of molybdenum/vanadium stainless steel that is hardened to rockwell c56-58 wich keeps a edge longer these are the sharpest knives that i have used they are light weight and well balanced. The deba is great for the thinnest of slicing... After you use one you'll never cut with anything else...
|By Andapanda (Andapanda) on Friday, June 25, 2004 - 01:05 pm: Edit|
You might find this link informative:
|By Chefgibz0 (Chefgibz0) on Wednesday, July 14, 2004 - 01:11 pm: Edit|
I believe globals are the cutco of japan. stamped mass manufactured "hyped" knives. If you want a good japanese knife check out knife merchant.com. He has Masahiros, Kasumi all forged and some hand made. Also check out Masamotos' very expensive but good. As far as German goes......Messermiester! But it does all come down to what fits best....and I guess if the K-mart special (shudder) is the one that fits best.......then so be it.
|By Loren (Loren) on Sunday, July 18, 2004 - 10:26 am: Edit|
i've never really been impressed with the global knives. they feel too light and they are so thin they bruise that callous on the bottom of the index finger.
trident's (or any other german knife) are heavier, so they require less effort to cut with. they are also thicker along the spine, so when they are held overhand on the blade they dont bite into my hand. they are also sharp as hell if maintained. every global i've ever picked up has been dull, but most of my workmates seem happy enough to never use a steel so its probably not global's fault...
also it seems global knives look very bad after they've been in use for a while. they don't hold up to a green scrubber like my tridents do.
|By Chefmanny (Chefmanny) on Monday, July 19, 2004 - 12:14 am: Edit|
Forschner is still king in MHO
|By Cvincolorado (Cvincolorado) on Monday, July 19, 2004 - 01:52 am: Edit|
I was in Bed Bath and Beyond a few weeks ago(they have a killer kitchen section)looking at Henkels. The sales woman suggested I try the new Calphalon chef knife. She said she would allow me to return it if I didn't like it. It had a full tang and a lifetime warranty and was only 19.99. I gave it a try. For everyday restaurant use it works very well. Obviously, it is not as good quality as my Wustoff but it has a nice feel to it and I like the weight. The best part of the deal is the price. If I drop it or one of my cooks get a hold of it and abuses it, I can easily spend another 20 bucks on a new one.
|By Andapanda (Andapanda) on Monday, July 26, 2004 - 12:04 pm: Edit|
Zwilling J.A. Henckels, Wusthof-Trident, and Global, have collectively done a remarkable job at advertising their brands so as to become the "chic," or trendy cutlery to own amongst cooks, students, and gourmands. The reason that these aforementioned brands are so widely recognized, is because the respective manufacturers have spent a fortune advertising their brands to cutlery, and gourmet boutiques, culinary schools, and magazines. These aforementioned makes of cutlery are not necessarily best in class. Eberhard Schaaf , Messermeister, and F. Dick, manufacture cutlery that is comparable to Zwilling J.A. Henckels , and Wusthof-Trident. F. Dick is the pre-eminent honing steel manufacturer.
Zwilling J.A. Henckels uses a process called sintering, which was originally developed in the ceramics industry, and calls their proprietary process, "Sintermetal Component Technology".
For more information, check out:
The sintering process can be described as compressing powdered materials in a mold under extremely high pressure to form the blade, which is later, heat-treated, and tempered, to achieve the desired hardness. Henckels also ice-hardens their blades, but they call their process "Friodur." Hardness equals brittleness, so harder is not always better.
In recent years, Zwilling J.A. Henckels in the desire to sell at the low-end of the market as well as the high-end, evidently cheapened their reputation by outsourcing their production from Germany to China and selling their products in discount department stores. It was previously stated in this forum that one Henckels/Wusthof-Trident salesman replaced 2-3 times as Henckels as Wusthof-Trident knives.
Wusthof-Trident knives can seemingly feel bulky and heavy to some cooks' hands, including mine. I had worked with a cook who had always referred to his Wusthof-Trident Grand Prix knives as "Worstoff-Tridont!" knives, because the handles had always felt "clubby" to his hands, and ergo, he was "Worstoff!" for having to use them.
Incidentally, I have always disliked the full bolster feature of forged blades. The full bolster is a by-product of the forging process. The full bolster renders the heel of the blade to be useless, because that part of the cannot be sharpened. In my opinion, the partial bolster(chefschoice.com: Trizor 10x) is the best design for a forged blade, because it still reinforces the blade, yet, allowing the whole length of the blade to be usable. Bolsterless(messermeister.com: San Moritz Elite, Meridian Elite) forged blades also are usable for the full length of the blade, but lack the reinforcement of the blade, thus, lacking the heft the some cook deem necessary.
Global knives have a sleek and futuristic appearance. They were probably one of the first kitchen cutlery manufacturer to sell knives with aluminum handles in the U.S.A. They are single-beveled blades ground to approximately a 15 degree right-bevel. Global, as other single-beveled fine Japanese kitchen cutlery, must be honed only on the beveled-edge with ceramic rods, otherwise, the blade geometry will be altered(the edge will be dulled) and thus, the bevel must be ground to restore the proper blade geometry(the single bevel edge). For best results, always use a clean, level, dry coarse/fine, or medium/fine, whetstone. Since the bevel is usually ground on the right-side of the blade, left handed cooks will need to bear that in mind when using single-bevel knives. I was told that it might be possible to order the knives with a left bevel. Since I am right-handed, that would not be an issue with me. The aluminum handle has no dampening effect (vis-a-vis wood, or synthetic handles), thereby, transmits the vibrations or shock to the hands. The stippling on the handles could theoretically harbor grime and germs. By design, Global blades are inherently thin. Some cooks have mentioned on this forum of witnessing blade breakage.
|By Andapanda (Andapanda) on Monday, July 26, 2004 - 12:26 pm: Edit|
John Juranitch had written in his book, The Razor Edge Book of Sharpening:
"WHAT KNIFE SHOULD I BUY?"
We hear this question at every class we hold or whenever someone can corner us for a question. They ask us the question, and then with eager eyes and wide-open ears expect to hear the great revelation. We anticipate the letdown, so we cushion its shock as much as possible with a list of things to look for.
The quality of American-made knives is generally very good. Modern steels are excellent. You will be confronted by many claims by manufacturers concerning the merits of their knives, and particularly of their steels used in them. They all want you to think that they send a special rocket to the moon to pick up a load of special steel that is available only to them. This is good advertising. The fact of the matter is that no steel mill is going to run a special steel for someone like a knife manufacturer, who uses only small quantities. How would the manufacturer know what steel to order in the first place, and by what standard would he choose? There are no known methods of testing steels for their ability to take or hold an edge, and doing this would require a tremendous background in edges, which is something a knife manufacturer simply does not have. They might be terrific at their profession of making knives, and many of them are, but edges are entirely another field.
If you are buying a knife, a good way to choose is to look all of them over and pick the one that most appeals to you. It's got to have eye appeal--your eye appeal[as well as functionality]. After all, you are the one buying it, and you are the one who is going to be using it(pp. 14-5).
Here is a good primer on developing criteria to choose a knife:
You might be able to find better prices on cutlery elsewhere, but they do have a large selection. I have personally dealt with cookswares.com in ordering All-Clad cookware, and Matfer nylon spoons, (because the use of wooden utensils in commercial kitchens is prohibited,) and have no complaints.
Chef John Borg is a chef and knife merchant. He also appears to be quite knowledgeable, and sells high-end professional cutlery. I have never dealt with him.
Here is list of Chef John Borg's preferences:
Here are the lowest prices that I have found for the aforementioned Chef's Choice Trizor 10x product line:
If you are seeking to buy inexpensive commercial grade cutlery, then check out: http://www.eknifeworks.com for some bargains on Tramontina(Brazil), and BokerArbolito(Argentina) cutlery.
Also, call KingMenus at 1-800-888-6368 for a catalog. They have a half-price sale on Mundial(Brazil) cutlery.
|By Chefrev (Chefrev) on Monday, July 26, 2004 - 05:24 pm: Edit|
Now THAT'S a mouthful, andapanda. You're quite thorough.
|By Corey (Corey) on Monday, July 26, 2004 - 08:06 pm: Edit|
I went thru school using messermeister 5000 series and I still love them. nice, and not too expensive.
|By Andapanda (Andapanda) on Thursday, July 29, 2004 - 12:48 pm: Edit|
Yes, Messermeister and the mystery contract manufacturer of Chef's Choice Master Series 2000 product(my guess is Messermeister, but EdgeCraft denied it) are probably the finest and most expensive commercial-grade stamped cutlery. A Master Series 2000 14" double-handled cheese knife costs $100. I bought a LamsonSharp 14" double-handled cheese knife for $50 instead. Swibo(Wenger of Switzerland), Frosts(Sweden), Burgoyne(France), Icel(Portugal), Boker Arbolito(Argentina), also manufacture high-quality commercial-grade cutlery, but how many American cooks have even heard of them?
Meanwhile, I had subsequently met with a custom knifemaker
to discuss Mr. Juranitch's opinions. Mr. Juranitch had written his book 2 decades ago, and generally speaking, he was correct.
Most knife makers usually use steels which are commercially available to them because there are many high-quality high-carbon, and stainless steel alloys that currently exist which had not previously existed 2 decades ago. I was told that contrary to Mr. Juranitch's opinion that knifemakers did not have access to any exotic nor proprietary steel available to them, perhaps at that time, that some knife makers can have a proprietary steel milled specially for them if they are willing to pay for the metallurgical testing and development. Bladeforums.com is a forum for custom knife makers.
For example, a few years ago, I had queried the president of EdgeCraft about their incredible claims about their Trizor steel. I had worked with an extern attending the CIA who had owned a set of Trizor 10x cutlery and raved about them being the best cutlery that he had ever owned or used. He could have bought any brand of fine kitchen cutlery. Money was no object. He was a CIA student. CIA sells F. Dick cutlery. I was intrigued because I had never heard of this cutlery manufacturer here-to-for.
Many years ago, I had taken a course which encompassed blacksmithing and I made a few knives. I had also earned a B.A. in Industrial Arts, and have worked as a CNC machine operator and an assembly line worker prior to changing trades to cooking. The president of EdgeCraft had explained to me how they had painstakingly developed their proprietary high-carbon stainless steel alloy because they were dissatisfied with the lack of high-quality cutlery manufactured in terms of edge retention. They believe that their alloy was unique and superior to anything available from Japan or Europe. (Mr. Juranitch had experimented and concluded that stainless steel blades had better edge retention than carbon steel blades.)
In conclusion, there are a few commercial cutlery manufacterers which do have proprietary alloys. Boker has their Cera-Titan line of kitchen cutlery. https://www.bokerusa.com/default2.asp
I am still waiting for someone to invent a "light saber(a la Star Wars)," but small enough to carve steamship round! Some manufacturers are using high-pressure water jets instead of LASERs for precise cutting in the manufacuring process, but if I tried that on a cheese cake, that would be quite messy. Perhaps someday technology will help in the slicing of cakes, cheesecakes, pies, so that it is not so cumbersome. Meanwhile, I will have to be content using a slicer and a container of hot water.
|By Andapanda (Andapanda) on Friday, July 30, 2004 - 11:24 am: Edit|
A disadvantage to owning a trendy brand of cutlery such as Global is the problem of theft by c(r)ooks! Nonetheless, one positive consequence due to the popularity of Global cutlery is the exposure of Oriental cutlery to American cooks. This exposure, albeit limited, has caused some American cooks to come to appreciate the versatility of Chinese vegetable cleavers, Japanese Usubas, and Santokus.
If memory serves me right, perhaps the popularity of the Iron Chef television show and Benihana restaurants had more to do with it than Global cutlery? Arrez cuizime(sic)!
|By Lisareid (Lisareid) on Wednesday, August 04, 2004 - 05:58 pm: Edit|
I'm a recent dietetics graduate and returning culinary student. My WMF Spitzenclasse disappeared from the pot sink at school, much to my dismay, and no amount of fuming or "wanted (back!) poster-ing" returned it to me. I appreciated the recent remarks on the Calphalon chef knife at BB&B. With practical finals the next day, I went and bought one, especially since I had one of their $5 off coupons in the house. I like it quite well, given its price for the quality, and seems a much better knife for the dollar than the usual plastic handled food service knife that I would have gotten at the local restaurant supply. Thanks to all for your lively discussion!
|By Andapanda (Andapanda) on Wednesday, August 04, 2004 - 08:51 pm: Edit|
A Swiss chef had once told me, "that it is not(important about the brand name of) the knife, but (more importantly, the knife skills of) the cook who uses the knife." ;-D
|By Retired (Retired) on Tuesday, June 28, 2005 - 01:39 pm: Edit|
Wushoff has replaced two of my knives over the years: one was a 10" chef's knife that I chipped cracking a turkey bone, and the other was a boning knife that the tip broke off. No questions asked. I really like Wusthoff except for one knife: Their 6" cleaver is not well balanced and the handle is straight, so it flies out of an oily hand! The handle doesn't have that knobby hook at the end that fits the hand. Don't know why they did that.
|By Chefoncall (Chefoncall) on Wednesday, June 29, 2005 - 02:03 am: Edit|
I have always tried many different knives. I have owned everyone that are popular. I stick with Global all the way no doubt. I also have a forschner because of the light metal blade and the wooden handle.
I also think you have to use one for quite a few many years. You wrist get sore sometimes and a change is nessecary.
|By Chefjoannam (Chefjoannam) on Wednesday, June 29, 2005 - 02:10 am: Edit|
When I cook in Kosher homes, I have to use the household's knives. Holy Crap people have some nasty knives. Just Friday, I had to use horribly dull Cutco knives, they were positively worthless. To think that I had hundreds of dollars worth of knives in my truck, and I had to use that garbage. I am sorely tempted to buy my own kosher micro-set (2 each of a paring knife, chefs knife and bread knife) just so I'll have something sharp to use, instead of having deal with dangerous, dull knives. Is anyone else here "forced" to use knives that they don't own?
|By Chefmanny (Chefmanny) on Wednesday, June 29, 2005 - 03:22 pm: Edit|
Hung Lo, where you 'been????...long time!!!!
Personally I use a "can" knife, you guys know what a "can" knife is????
|By Chefoncall (Chefoncall) on Thursday, June 30, 2005 - 12:40 am: Edit|
I was dicing vegetables for a soup, and was thinking of our little chat conversatons today. It never fails to amaze me how home cooks buy knives.
Of course the set I use at home are far worth more than the ones I use for work. I do light prep work in the kitchen at home. I cut like iceberg wedges which I love. I slice tomatos for the refridgerator. Also, I will cut potatos chop meat for spagehtti sauce.
But I don't really think I need to use my globals at home they just don't feel like those knives made for home.
|By Chefspike (Chefspike) on Thursday, June 30, 2005 - 09:38 pm: Edit|
thats... Hung Wai Lo.
Give the man some respect.
where ya been son?
I see your a student ...again.
How many more years you doing now?
|By Ilpro (Ilpro) on Sunday, July 10, 2005 - 11:40 pm: Edit|
Trident, Henckels or messermeister. I have two Global and do not like them. They will sharpen up alright but wont hold it. The trident are pretty fine for holdin an edge.
|By Andapanda (Andapanda) on Monday, July 11, 2005 - 02:01 pm: Edit|
I don't post on chef's forums anymore. I don't have the time. No one seems to care about the research and information that I present. Perhaps they're a bunch of spoiled ingrates who have wealthy parents to pay for their expensive private culinary school tuitions! But the question is: Can they still cook after spending $100,000 to "buy" that B.P.S. from the CIA? LOL
Nonetheless, here are 3 more hyperlinks:
Basic Knife Skills
E Gullet Society
|By Ilpro (Ilpro) on Monday, July 11, 2005 - 03:17 pm: Edit|
Thank you very much for your post. There is a lot of information in the links you post. With your permission I will forward these links along to individuals who are not experts at knife skills and knife care. These will make a usefull tool for new to the bizness staff if I print them off and put in a folder for them.
|By George (George) on Monday, July 11, 2005 - 04:24 pm: Edit|
Good to hear from you Andapanda, I think those that matter (our regular posters) appreciate your contributions very much.
Hope all is going well!
|By Foodpump (Foodpump) on Monday, July 11, 2005 - 07:46 pm: Edit|
Thanks for the links, Andapanda. F. Dick, Dreizack (Trident) Henkels, GoldHamster, I've got them all, but I still swear by my "everyday" knives, Victorinox, with the rosewood handles...
|By Chefspike (Chefspike) on Tuesday, July 12, 2005 - 09:55 pm: Edit|
Could ya tell me where I could get a pair of those "wealthy parents" lad ?
Man am I do for some spoiling! LOL.
|By Chefgibz0 (Chefgibz0) on Wednesday, July 13, 2005 - 02:35 pm: Edit|
From what I have heard from a couple of exchange students from Korea, Globals are the Cutco of the east. Masamotos are premium blades. I myself love Masahiro but am not fortunate enough to purchase a whole set.
|By Chefoncall (Chefoncall) on Wednesday, July 13, 2005 - 10:54 pm: Edit|
Sakai city in Osaka,Japan is home to one of the worlds best knife companies abroad. Try the biggest and best knive shop in Central Japan.
V&V Logistics Corporation
3-18-21, Nagayoshi-Kawanabe, Hirano-ku,
Osaka 547-0014, Japan
Try l.Grunwerg Ltd
29-49 Rockingham Street
Sheffield, England S1 4EA
|By Ilpro (Ilpro) on Sunday, July 17, 2005 - 11:56 pm: Edit|
Anyone know if Henckels is putting out a 10" Chef Knife in the new Twin Cuisine line? I can find up to 8" so far. Still waiting on emails from PCD and a few others.
|By Andapanda (Andapanda) on Monday, July 18, 2005 - 05:25 pm: Edit|
Thanks for the gratitude. According to the Zwilling J.A. Henkels - USA website, there is no 10" Chef's knife currently being produced in the Twin Cuisine product line.
I can't help you find wealthy parents. Have you tried contacting the Hiltons to inquire if they would adopt you? You could try out for the second season of "Who Wants To Be a Hilton?"
|By Ilpro (Ilpro) on Monday, July 18, 2005 - 06:44 pm: Edit|
Thanks.. I tried to find Henckels home page but never was successful. I will bookmark it now.
|By Snuffaluff (Snuffaluff) on Tuesday, July 19, 2005 - 11:45 am: Edit|
I'm no chef, 'cept in my home kitchen. I still love my chefworks 8" chef's knife. It stays sharp and I've had no problems with it at all; use it everyday. While I'm not using it hours on end, it still gets used.
Since I just got married, we got a set of Henkels as a gift. These are from bed,bath & beyond. 13 piece set w/ block. I havn't used them yet, but just holding the chef's knife feels good. The blade has a serrated(sp?) edge though, not sure if I like that or not.
|By Snuffaluff (Snuffaluff) on Tuesday, July 19, 2005 - 11:46 am: Edit|
Oh, and Panda, thanks for all the information. Don't let the goom-ba's at the other site bring you down. All the research you've done is well worth it and the fact that you want to share it is worth even more. Thanks for the hard work that you've put into it and keep up the good job.
|By Rpd144000 (Rpd144000) on Tuesday, July 19, 2005 - 12:20 pm: Edit|
shun is the best feel for me.
|By Andapanda (Andapanda) on Tuesday, July 19, 2005 - 05:53 pm: Edit|
Excuse the typographical error in my previous post. Henckels has a "c". What can I say? I'm a perfectionist.
A Cook's Wares has an informative section about cutlery. I have bought from them previously, when I found no other online merchant for hard-to-find items.
Have you tried The Knife Merchant? Chef John Borg seems to be the most knowledgeable online knife merchant whom I have found. I have never ordered any cutlery from him, but he seems to have an extensive selection of Japanese cutlery and his prices seem reasonable. I would recommend doing business with him instead of PCD. I was on Professional Cutlery Direct's(PCD) mailing list many years ago. I was neither impressed with their selection of products nor their prices.
I have recently been hired to roll sushi professionally. (I could not find a pastry cooking, baking, cake decorating job. It's a good thing that I can cook, and not just do only baking or pastry cooking. I'll let those young ladies who only specialize in pastry arts find out the hard way how tough the job market really is. Baking is a dying art. So is cooking for that matter. I wish them well.) I will have to consider some sushi knives. If nothing else, just for curiosity's sake. It's always fun to look at cutlery, isn't it? It's just like that potato chip commercial, "You can't just have one!" Don't ask how many I have! I don't even know. I lost count. Some were stolen. I'm sure that all of you professional cooks/chefs know what I'm talking about. I tell the other cooks to buy their own cutlery, NO ONE touches MY knives, except ME!
Congratulations! How is married life?
|By Ilpro (Ilpro) on Tuesday, July 19, 2005 - 07:06 pm: Edit|
On my way out the door but I did want to post the email I received from Henckels.
Dear Charles Rivers,
Thank you for contacting JA Henckels. We are very happy that you are satisfied with our new Twin Cuisine line of cutlery. I can not tell you when the 10" chef's knife will be put into production, but keep an eye on our website, and at some point there should be more knives introduced to this line.
|By Chefgibz0 (Chefgibz0) on Wednesday, July 20, 2005 - 11:19 am: Edit|
I agree with Panda in regards to Knife Merchant.com. John Borg I have spoken to (he answered the phone when I placed an order. A service I like and was surprised to get.) and he is very knowledgable. His prices are the best I can find, at least in the Messermiester and Masahiro lines. I have bought Masahiros from Mr. Borg and am nothing but happy with the purchase. He also sells many other untencils and wares as well and is well worth the stop by.
And Anda, Go for the Masamotos.......!! :-)
|By Snuffaluff (Snuffaluff) on Friday, July 22, 2005 - 11:51 am: Edit|
married life is good... ofcourse we're only a few weeks into it... lol and the first week of that was on the honeymoon in Disney World(sorry I missed ya Manny!!)
|By Chefspike (Chefspike) on Friday, July 29, 2005 - 01:27 am: Edit|
Knives, knives, knives........
all this talk about knives.
what ever flies straight and true when thrown at the Ex. chef is the best knife for me.
oh and the tip won't break of.
anyone looking for a pastry chef?
|By Foodpump (Foodpump) on Friday, July 29, 2005 - 10:17 am: Edit|
It's just a thing we have with sharp objects, nothing personal.
By the way did I tell you I have a genu-whine Henkels straight razor that I only use for scoring my loaves?
|By Cheftim (Cheftim) on Friday, July 29, 2005 - 12:13 pm: Edit|
I recently bought on ebay a 16 inch J.A.Henckels Twinworks, flexible carbon steel blade, stamped "Grand Prize, Paris 189*,St. Louis 1904".
|By Snuffaluff (Snuffaluff) on Tuesday, August 02, 2005 - 04:08 pm: Edit|
I need a good pocket knife. Mine is lost in a field somewhere.
|By Foodpump (Foodpump) on Tuesday, August 02, 2005 - 11:11 pm: Edit|
The orginal Swiss army knife, "Victorinox". The one that has been issued to thousands of Swiss soldiers and still is today, is the cross-hatched silver-metal clad one, has a large blade, a screw driver, a can opener (yes, it works, quite well as a matter of fact...), an awl, and an eyelet. Those old-fashioned pocket watch chains work very well with it.
It's one of the better knives around, doesn't have all those confusing gadgets and attachments, and doesn't make your pocket look like it's hiding an anvil...
|By Snuffaluff (Snuffaluff) on Wednesday, August 03, 2005 - 11:32 am: Edit|
lol... I'm not sure if I want another swiss army knife. I've got one, but like you said, it's almost like an anchor. lol
I used to carry a spyderco and would love to have another one. Just don't have the money to spend on a knife yet. Too many other things to buy like a baker's rack and stuff for the new kitchen that has no pantry space at all. 8(
|By Andapanda (Andapanda) on Tuesday, August 09, 2005 - 05:22 pm: Edit|
Many of the martial artists whom I have met usually carried Spydercos.
List of knife companies.
|By Andapanda (Andapanda) on Tuesday, August 09, 2005 - 05:36 pm: Edit|
Are you seeking volunteers for your knife throwing show? I think that throughout history, knife throwers had always had a difficult time finding volunteers to have cutlery thrown at them! lol
BTW, throwing knives in a fight is only nonsense one sees in the movies, one should NEVER throw away one's weapon in a knife fight! Now, there are throwing darts and shurikens which might work better.
|By Snuffaluff (Snuffaluff) on Wednesday, August 10, 2005 - 10:40 am: Edit|
I've got a throwing knife and a boot knife, so I'm set there! lol
One day I'll get another spyderco, they're great knives. I loved mine(had two) and would get another in a heart beat if I had the extra money on hand.
|By Andapanda (Andapanda) on Wednesday, August 10, 2005 - 05:19 pm: Edit|
Spyderco knives have certainly become expensive knives probably due to its popularity amongst martial artists.
You will find Cold Steel to be less expensive than Spyderco. I recommend the LTSpecPro website instead of the official Cold Steel website for slightly better prices. They're the same company. LTSpecPro also gave a 10% discount (except for 'Closeouts') to military, law enforcement, (Fire &)Emergency Medical Services(EMS) personnel. I don't know if they still honour that discount, but they did in the past. They also have Monthly Specials, Factory Seconds, and Closeouts which are not on the official company website.
Cold Steel has Throwers as well. Now, recruiting volunteers who would be eager to stand there motionless while you exhibit your superior knife throwing skills would be a challenge! You're my kind of pastry chef! I'll just remember to duck and seek cover when I see the cutlery flying! Now, where's that rondo when I need one?
|By Snuffaluff (Snuffaluff) on Wednesday, August 17, 2005 - 11:50 am: Edit|
thanks for the tip Andapanda... Spyerco's prices have gone up on some of their stuff, and they started making their knives in Japan. IMO the quality went downhill when they made that move. I'd rather pay higher prices for good quality Made in USA stuff. I'll have to check out the STSpecPro site and see what they've got. It will be hard to not buy spyderco though, I've loved mine. I see some 'chef' knives on the spyderco site too, wonder if they're any good
|By Andapanda (Andapanda) on Wednesday, March 01, 2006 - 01:35 pm: Edit|
I found 3 folders made in USA with a lifetime warranty!:
F CQT Magnum 711
F CQT Magnum 747
F CQT Thunder Hawke
Contact this dealer for a military discount, and free shipping(all knives over $129 are shipped free)!
Those COLD STEEL folders are made in Japan.
|By Andapanda (Andapanda) on Thursday, March 02, 2006 - 04:14 pm: Edit|
Ghost Riders too!
|By Adelie (Adelie) on Saturday, March 11, 2006 - 09:58 pm: Edit|
Checking in very late, as usual, but this discussion is fascinating to a non-pro. The knife mystique is pretty powerful.
My best knives are a carbon steel wooden-handled one I bought for $10 about 20 years ago at a little Japanese cutting implement shop in Berkeley, and a set of "Ancienne Maison" I bought from a door-to-door salesman (!) in 1966. Full tang, stainless, uncountoured handle (that I'd change if I were buying now) but they sharpen up beautifully and hold an edge forever (but I'm just a home cook.) Full set of cooking knives plus six steak knives for $125 - those were the days!
We have stones for the Japanese knife. I take the other set to a professional knife sharpener guy every couple of years, and my husband sharpens them in between.
I also have a nice little Wusthof 7" chef's knife that I use a lot and like.
|By Andapanda (Andapanda) on Monday, March 13, 2006 - 02:58 pm: Edit|
This is my knife set. One could find them less expensive on (thi)e(ves)Bay(caveat emptor).
|By Adelie (Adelie) on Monday, March 13, 2006 - 04:22 pm: Edit|
They look good. It sounds as though yo've had some less than positive experiences on eBay. I've been buying and selling small-time for about six years and have never had any problem at all. One seller went psycho on me, but delivered the goods. And I've had some truly extraordinary experiences with some amazing sellers, too.
|By Chefmanny (Chefmanny) on Wednesday, March 15, 2006 - 12:42 pm: Edit|
The knife is as good as it's operator!
If it feels good; use it, that is usually a good motto to apply to knive use.
I had a Forchsner (sp) for 20 years, one day someone walked away with it, to this day, I have not found a knife I like, so I use whatever is available at the time.
|By Jollyroger (Jollyroger) on Sunday, March 19, 2006 - 05:29 pm: Edit|
I have one "go to" knife that is the one I use most and is my least expensive. It's made by Forschner Victorinox. It's a ten inch "sandwich knife". Seriously, that's what they call it. The first eight inches are serrated and the the two inch heel is flat for finer work. A chef I worked for about three years ago bought it for me. Over the years, the serrations have worn down, but I used for skining fish, fileting peppers and other vegetables, slicing cooked meats, and on occassion I would actually use it to cut a sandwich in half. Only 21.95! My other fav knife is a 12 inch Henckels four star I found last summer up in the Cape for 80.00, regularly 150.00. It's practically a sword and holds an edge like you can only imagine fine German steel could. The next best thing...look at Wustof's web site and look up the 14 inch heavy cook's knife. They only make about 100 of them a year, weigh 3 pounds, and go for about 450.00 a peice. Not for the fain of heart or the weak wristed.
|By Andapanda (Andapanda) on Monday, April 03, 2006 - 04:00 pm: Edit|
Chef's Knives Rated
Ergo Chef(made in Taiwan, What do you cooks/chefs think about bent handles?)