In article >,
Brian Link > wrote:

> I'm set on buying a really good chef's knife for someone (who luckily
> never reads this group).
(snipped)
> Anyone have a recommendation for cooking supplies I can comparison
> shop at? Or chefs who can make a better suggestion than Globals?
(snipped)

Follow-ups set to rec.food.equipment.

Did you buy a knife, Brian?

Favorite Son and I went shopping yesterday for knives for his kitchen.
I was prepared to purchase a Forschner 8" chefs knife, maybe a 6"
utility/sandwich knife, and a paring knife. Kitchen Window in Uptown
carries Forschner and their prices were comparable to what I found
online so we went there.

Our Man Ken was very knowledgeable about the products and did a fine
sales job and it turned out to be a Wusthof kind of morning. Chris
preferred the heft and feel of a Wusthof Grand Prix II chefs knife and
that's what we went home with. It was on sale for $60. We also got him
a Wusthof steel ($10 for the 7"), and a couple paring knives (a birds
beak and a 'regular' one), I'd been telling Chris how much I love my
birds beak knife and when I asked Ken about paring knives, he said his
favorite "is this one, which everyone in the store laughed about when I
told them -- until they tried it themselves." A birds beak. Hah!
When I asked Chris if he'd like one of those, I think he said something
like, "Apparently, I would." The paring knives were $6 each on sale.

I was satisfied with the price, Chris was satisfied with the feel of the
knives, and Ken was happy with the sale. Win, win, and win, A triple
play. I might have found a better price online but I prefer to do
business with local independent retailers when I can.

I was interested to hear Ken tout the ceramic-blade knives, too. I've
been curious about them.

From Uptown we went to REI to find a backpack for Favorite Son. He
found what he liked and I've ordered it from Rocky Mountain Trail for a
whopping $30 difference in price.

It was A Good Day. :-) I hope you were successful with your hunt, too.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Melba's Jammin'" writes:

> It was on sale for $60. We also got him
> a Wusthof steel ($10 for the 7"), and a couple paring knives (a birds
> beak and a 'regular' one) [ ..]

I would recommend a diamond "steel" for a beginner. It is actually a grind
stone with a grit of about 600 or 800.

I loved your description in an earlier post, Melba, of "whatever a steel
does" or words to that effect.

As a teenager I worked in a packing house and the knives those guys (not us
kids) used were *sharp*. I would like to know what their steel looks like.
Is it smooth or does it have grooves on it in some pattern or other?

I wouldn't expect to buy a diamond steel for $10, though.

In article >,
"osmium" > wrote:

> "Melba's Jammin'" writes:
>
> > It was on sale for $60. We also got him
> > a Wusthof steel ($10 for the 7"), and a couple paring knives (a birds
> > beak and a 'regular' one) [ ..]
>
> I would recommend a diamond "steel" for a beginner. It is actually a grind
> stone with a grit of about 600 or 800.
>
> I loved your description in an earlier post, Melba, of "whatever a steel
> does" or words to that effect.
>
> As a teenager I worked in a packing house and the knives those guys (not us
> kids) used were *sharp*. I would like to know what their steel looks like.
> Is it smooth or does it have grooves on it in some pattern or other?
>
> I wouldn't expect to buy a diamond steel for $10, though.

It is not a diamond steel. My Man Ken didn't recommend it for a
beginner.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"osmium" > wrote in message
...
> "Melba's Jammin'" writes:
>
>> It was on sale for $60. We also got him
>> a Wusthof steel ($10 for the 7"), and a couple paring knives (a birds
>> beak and a 'regular' one) [ ..]
>
> I would recommend a diamond "steel" for a beginner. It is actually a
> grind stone with a grit of about 600 or 800.
>
> I loved your description in an earlier post, Melba, of "whatever a
> steel does" or words to that effect.
>
> As a teenager I worked in a packing house and the knives those guys
> (not us kids) used were *sharp*. I would like to know what their steel
> looks like. Is it smooth or does it have grooves on it in some pattern
> or other?
>
> I wouldn't expect to buy a diamond steel for $10, though.
>
>
Smooth.
Long discussion in "Razor Edge book of Sharpening" from Razor Edge
systems.

Bottom line is bad steeling is worse than no steeling. He isn't a big
fan of steeling.

I paid 29.95 for an oval diamond thing at Rochester Restaurant Supply.
>
>