In article >,
(Victor Sack) wrote:

> Barry > wrote:
>
> > I want a Cooks knife that is at least 9
> > inches, it must have a "good" weight, "good" is a bit ambiguous, I think I
> > mean heavy with balance, but I'm not sure. I just know that some knives I
> > have feel good and some do not.
>
> Indeed. So, go to a place that carries good knives and see for
> yourself. Take them in your hand, handle them. What is good for
> someone else is not necessarily good for you - and vice versa.
>
> That said, FWIW, F. Dick knives are well-regarded here and are used by a
> lot of butchers and other professionals.
>
> Victor

My #1 favorite and most used knife is a "Kiwi" brand chinese chef's
knife (cleaver style) from the asian market, followed by an small
"Eagle's claw" brand fillet knife from Wal-mart. The third most often
used knife is a hand made 2" paring knife made by a good friend and
co-worker that made knives as a hobby. It has a teak handle.

The first two knives ran me $10.00 each.

The third was $25.00 but well worth it. :-)

I have yet to see a reason to spend a small fortune on knives.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> (Victor Sack) wrote:
>
>> Barry > wrote:
>>
>>> I want a Cooks knife that is at least 9
>>> inches, it must have a "good" weight, "good" is a bit ambiguous, I
>>> think I mean heavy with balance, but I'm not sure. I just know that
>>> some knives I have feel good and some do not.
>>
>> Indeed. So, go to a place that carries good knives and see for
>> yourself. Take them in your hand, handle them. What is good for
>> someone else is not necessarily good for you - and vice versa.
>>
>> That said, FWIW, F. Dick knives are well-regarded here and are used
>> by a lot of butchers and other professionals.
>>
>> Victor
>
> My #1 favorite and most used knife is a "Kiwi" brand chinese chef's
> knife (cleaver style) from the asian market, followed by an small
> "Eagle's claw" brand fillet knife from Wal-mart. The third most often
> used knife is a hand made 2" paring knife made by a good friend and
> co-worker that made knives as a hobby. It has a teak handle.
>
> The first two knives ran me $10.00 each.
>
> The third was $25.00 but well worth it. :-)
>
> I have yet to see a reason to spend a small fortune on knives.

My favorite is also cleaver's but I have about a dozen from cheap $18 range
up to $400. Cleavers are fine but have a learning curve to them. I suggest
you go to http://knifeforums.com/forums/showforum.php?fid/26/ and do some
reading or join (free) then ask some questions. You can get an exception
240mm gyuto/chef's knife for about $100 that will last you a life time. Get
a good petty/paring knife for about $50 etc.

--

Joe Cilinceon

On Wed, 21 Feb 2007 17:46:26 -0600, Omelet >
wrote:

>The third most often
>used knife is a hand made 2" paring knife made by a good friend and
>co-worker that made knives as a hobby. It has a teak handle.
>
>The first two knives ran me $10.00 each.
>
>The third was $25.00 but well worth it. :-)
>
>I have yet to see a reason to spend a small fortune on knives.

A "small fortune" probably has a different price range for everyone.
But you did say the more expensive one was well worth it. I've cooked
in other peoples kitchens that claimed I didn't need to bring knives
because they had good ones. I learned my lesson and if I'm to cook I
grab a few of my own. A 10 dollar wal-fart knife is exactly that.
You don't need to spend 100's but there is a middle ground. A good
steel and sharpener is a must also. I have a chefs-choice and it
works very well.

As usual: ymmv

Lou

In article >,
Lou Decruss > wrote:

> On Wed, 21 Feb 2007 17:46:26 -0600, Omelet >
> wrote:
>
> >The third most often
> >used knife is a hand made 2" paring knife made by a good friend and
> >co-worker that made knives as a hobby. It has a teak handle.
> >
> >The first two knives ran me $10.00 each.
> >
> >The third was $25.00 but well worth it. :-)
> >
> >I have yet to see a reason to spend a small fortune on knives.
>
> A "small fortune" probably has a different price range for everyone.
> But you did say the more expensive one was well worth it.

It only cost that much because it was hand made and sized to fit my hand.

The artist has since passed on from colon cancer... :-(

Custom knives will always cost more than commercial ones.
I'd complained about the handle lengths on paring knives, so Dave made
one just for me.

> I've cooked
> in other peoples kitchens that claimed I didn't need to bring knives
> because they had good ones. I learned my lesson and if I'm to cook I
> grab a few of my own. A 10 dollar wal-fart knife is exactly that.
> You don't need to spend 100's but there is a middle ground. A good
> steel and sharpener is a must also. I have a chefs-choice and it
> works very well.
>
> As usual: ymmv
>
> Lou

The Eagles Claw fillet' knives really are very nice. Dad likes it too
and I keep having to chase it down in the knife drawer when he uses it.
I normally keep it stuck to the side of the stove hood on a magnet so
it's handier when I need it.

I've even used that one as a skinning knife.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Barry,

I too am new to this group and unfortunately I have found that SOME
users are rude and abusive to newcomers, it's pretty sad, but not sad
enough to put me off, I hope this kind of selfish, arrogant,
territorial, childish, playground behaviour by a minority who seem to
think they own this corner of the "interweb" won't put you off either,
there are plenty of nice people here I'm sure.

Back to knives, people have mentioned Henckel and Dick knives here,
they are very good and when I was a chef, considered by most
professionals to be the best, unfortunately the only Dick I could ever
afford was a paring knife....but it was excellent. I'd go for
something with a bit of pedigree rather than the latest trendy thing
and I stand by my previous suggestion of Spanish molybdenum / vanadium
steel knives by "Arcos"...really good knives great price...will repost
links if you didn't see them.

Winston.
www.cooksbooks.info

On Wed, 21 Feb 2007 20:58:14 -0600, Omelet >
wrote:

>It only cost that much because it was hand made and sized to fit my hand.

That's cool.

>The artist has since passed on from colon cancer... :-(

Sorry to hear that.

>Custom knives will always cost more than commercial ones.
>I'd complained about the handle lengths on paring knives, so Dave made
>one just for me.

That was nice of him. I have large hands and never had a problem
finding knives that feel right so I've no experience with custom
knives. It seems if the quality was good you got a sweet deal!

>The Eagles Claw fillet' knives really are very nice. Dad likes it too
>and I keep having to chase it down in the knife drawer when he uses it.
>I normally keep it stuck to the side of the stove hood on a magnet so
>it's handier when I need it.
>
>I've even used that one as a skinning knife.

I wasn't familiar with Eagle Claw brand so I googled. Looks like it's
a fishing supply manufacturer. Hopefully we can agree to disagree on
this. But I'm glad you like them. How do you cut through chicken
bones to make soup?

Lou

In article >,
Lou Decruss > wrote:

> On Wed, 21 Feb 2007 20:58:14 -0600, Omelet >
> wrote:
>
> >It only cost that much because it was hand made and sized to fit my hand.
>
> That's cool.
>
> >The artist has since passed on from colon cancer... :-(
>
> Sorry to hear that.

We all were... He was a well loved co-worker with a tremendous sense of
humor. <sigh> Such a waste. Helluva artist too when it came to wood
work. I have one other small knife by him with the handle made from
Ebony. It's in the shape of a fish with some small scale detail. :-)

>
> >Custom knives will always cost more than commercial ones.
> >I'd complained about the handle lengths on paring knives, so Dave made
> >one just for me.
>
> That was nice of him. I have large hands and never had a problem
> finding knives that feel right so I've no experience with custom
> knives. It seems if the quality was good you got a sweet deal!

He drastically under-priced his knives...

>
> >The Eagles Claw fillet' knives really are very nice. Dad likes it too
> >and I keep having to chase it down in the knife drawer when he uses it.
> >I normally keep it stuck to the side of the stove hood on a magnet so
> >it's handier when I need it.
> >
> >I've even used that one as a skinning knife.
>
> I wasn't familiar with Eagle Claw brand so I googled. Looks like it's
> a fishing supply manufacturer.

Yes, they are sold in the fishing section at Wal-mart.
What I mainly like about them is ease of use (good blade angle to the
handle), and they hold a good edge.


> Hopefully we can agree to disagree on
> this. But I'm glad you like them.

I'm good with that. :-)

> How do you cut through chicken
> bones to make soup?

I generally don't have to. Chicken bones are not that large and can fit
into the pressure cooker intact. Turkey bones (or other large bones) are
either cut with a hacksaw or one of the cleavers I use as a hatchet. I
use a specific one for that task and it has hammer marks on the upper
part.

For pig legs, I have them bandsaw cut before I buy them so they will fit
into the pressure cooker... I'll do the same with large beef bones if I
can.


Sorry. <G>
>
> Lou

Cheers!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Thu, 22 Feb 2007 10:51:16 -0600, Omelet >
wrote:

>In article >,
> Lou Decruss > wrote:
>
>> On Wed, 21 Feb 2007 20:58:14 -0600, Omelet >
>> wrote:
>>
>> >It only cost that much because it was hand made and sized to fit my hand.
>>
>> That's cool.
>>
>> >The artist has since passed on from colon cancer... :-(
>>
>> Sorry to hear that.
>
>We all were... He was a well loved co-worker with a tremendous sense of
>humor. <sigh> Such a waste. Helluva artist too when it came to wood
>work. I have one other small knife by him with the handle made from
>Ebony. It's in the shape of a fish with some small scale detail. :-)

I'm guessing you like fishing?

>> >Custom knives will always cost more than commercial ones.
>> >I'd complained about the handle lengths on paring knives, so Dave made
>> >one just for me.
>>
>> That was nice of him. I have large hands and never had a problem
>> finding knives that feel right so I've no experience with custom
>> knives. It seems if the quality was good you got a sweet deal!
>
>He drastically under-priced his knives...

Sounds like it.

>> Hopefully we can agree to disagree on
>> this. But I'm glad you like them.
>
>I'm good with that. :-)

Good!

>> How do you cut through chicken
>> bones to make soup?
>
>I generally don't have to. Chicken bones are not that large and can fit
>into the pressure cooker intact. Turkey bones (or other large bones) are
>either cut with a hacksaw or one of the cleavers I use as a hatchet. I
>use a specific one for that task and it has hammer marks on the upper
>part.

My fault. I was under the impression your knife consisted of just the
three you mentioned. A cleaver is a must. Good job with the hammer
marks. LOL I've used a wooded mallet. Then I got a better cleaver.

Lou

In article >,
Lou Decruss > wrote:

>
> I'm guessing you like fishing?

When I can... :-) Lots of fond memories!

>
> >> How do you cut through chicken
> >> bones to make soup?
> >
> >I generally don't have to. Chicken bones are not that large and can fit
> >into the pressure cooker intact. Turkey bones (or other large bones) are
> >either cut with a hacksaw or one of the cleavers I use as a hatchet. I
> >use a specific one for that task and it has hammer marks on the upper
> >part.
>
> My fault. I was under the impression your knife consisted of just the
> three you mentioned. A cleaver is a must. Good job with the hammer
> marks. LOL I've used a wooded mallet. Then I got a better cleaver.
>
> Lou

I have 3 good cleavers, also a very old french/chef's knife that
belonged to mom. Used to be my regular veggie prep knife until I got
spoiled by the chinese chef's knife (small cleaver). :-)

A bread knifed with a serrated edge is also in there. Not sure of the
brand. I inherited a lot of knives from mom including a lovely carving
set from solingen germany with staghorn handles.....
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson