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 Posted: Sun May 24, 2009 12:49 pm
How many knives do you have? Do you have a favorite brand? How sharp do you keep them.
I have a lot of knives(mostly from culinary school and a few free ones I have gotten from demo people from the industry) but I love my 12-inch chef knife. My favortie brand is Global but they are not cheap so I only have one, even though I have used many. I am very well know for keeping knifes very very sharp. I have a multi-step process for sharping that will keep an edge on a knife for weeks, even in a busy kitchen.
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Posted: Thu Jul 16, 2009 12:30 pm
I guess this is really bad of me, but usually I use steak knives to cut things up. We use knives that we passed down from my grandparents, and they are surprisingly incredibly sharp. I do have specialty knives but they usually just sit in the corner. I like the steak knives because they are much easier to handle and hardly ever need sharpening.
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Posted: Sat Aug 29, 2009 1:28 pm
Knives have not become as popular as I thought they would. One would think people want the best, but they settle for Miracle blades. gonk
I love Wusthof, but they are very expensive. I have some messermeister. They're okay, and I'm glad they hold up.
My favorite knife is a 12 inch chef's knife as well. It's versatile, and with a paring next to it...one can do a lot! whee
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Posted: Sun Sep 20, 2009 3:47 pm
My babies are all Mercer brand. Like anyone who knows knives, my best is my 12 inch, followed by my paring. But I also have a Santouku knife that I really adore working with.
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Posted: Sun Jan 31, 2010 1:57 am
my fave is about i milimetre thick and about 30 cm long. it is perfect for cutting everything. i dont know what brand it is, coz i got it from my grandma when i was in Sweden. she's used it so much the logo is worn off. i usually sharpen it every year or so.
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Posted: Tue Feb 02, 2010 2:37 am
Background: I keep kosher, and one of the laws of kashrut is keeping separate utensils and vessels for cooking and eating the three categories of food: (1) Basar (meat) -- anything that involves meat products or byproducts, (2) Chalav (dairy) -- anything that involves dairy products or byproducts, (3) Parve (neutral) -- anything which contains neither meat nor dairy products or byproducts.
For Chalav, I only need a couple knives: a bread knife for pastries, a cheese knife, and some spreaders. They don't really have to be all that sharp; on the other hand, they stay sharp longer, because they don't have to cut anything harder than cheese and bread. I use Chicago Steel knives for Chalav, and I put a little blue sticker on them that says "DAIRY" -- great stickers, won't come off with water or heat, so they'll be there forever.
For Parve I only need a parer, a bread knife, and a santoku knife. I use Chicago Steel for these as well, and they have a green sticker which says "PARVE." You can get these stickers at kosher grocery stores and in mainstream stores if there's a goodly sized kosher-keeping community.
For Basar, I need a wider selection of knives. I have a parer, a santoku knife, a butcher knife, a chef's knife, and a small-medium utility knife. These are all Henckel knives, and I quite love them. They need sharpening more often than the others when I use them, but I don't use them very often. Normally I slow-cook my meats so that one can eat them with just a fork. The knives really only come out when I make a turkey because it can't fit in my slow cooker, or when my Significant Other thinks we need to grill something. It winds up delicious, but by my lights, a bit tough. Oh, and I use them for cutting up meat that doesn't come that way, too; but mostly I have the butcher do that, if I know what I want to do with it when I buy it.
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Eloquent Conversationalist
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