Can anyone recommend a good brand name of cooking knives. They will be used
for general household, bbq-ing etc. I'm looking for something that won't
blunt after 10 mins use!

Thanks - Dave

Dasco wrote on Mon, 9 Mar 2009 16:17:36 -0000:

> Can anyone recommend a good brand name of cooking knives. They
> will be used for general household, bbq-ing etc. I'm looking
> for something that won't blunt after 10 mins use!

> Thanks - Dave

Henkels and Chicago Cutlery are quite good. You should also learn how to
use a steel; it's not difficult.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> Dasco wrote on Mon, 9 Mar 2009 16:17:36 -0000:
>
>> Can anyone recommend a good brand name of cooking knives. They
>> will be used for general household, bbq-ing etc. I'm looking
>> for something that won't blunt after 10 mins use!
>
>> Thanks - Dave
>
> Henkels and Chicago Cutlery are quite good. You should also learn how to
> use a steel; it's not difficult.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

What he said + never put knives in the dishwasher.

Dimitri

Dasco wrote:
> Can anyone recommend a good brand name of cooking knives. They will be used
> for general household, bbq-ing etc. I'm looking for something that won't
> blunt after 10 mins use!
>
> Thanks - Dave
>
>
>

I'm happiest with Forschner knives. They have the perfect sized handles
and balance for my hands. More important than the brand name, IMHO, is
the way the knife feels in your hand. If the knife isn't a comfortable
fit, it could be the most expensive knife in the world but will do you
little good.

Go to a store which carries several good brands and heft the knives to
see which feels most comfortable. Then check on-line for better prices.

--
Janet Wilder
Way-the-heck-south-Texas

"Dasco" > wrote in message
...
> Can anyone recommend a good brand name of cooking knives. They will be
> used for general household, bbq-ing etc. I'm looking for something that
> won't blunt after 10 mins use!
>
> Thanks - Dave

There are many good brands. Furi, Forschner, Henckels, Wustof, Global,
Kyocera for starters. They all dull eventually so get a steel and a
sharpening kit or device. While the more expensive knives ten to be better
than the cheaper ones, there are many excellent modestly prices pieces that
will serve you well for years.

This may help you find what you want http://www.fantes.com/knives.html

In article >,
"James Silverton" > wrote:

> Dasco wrote on Mon, 9 Mar 2009 16:17:36 -0000:
>
> > Can anyone recommend a good brand name of cooking knives. They
> > will be used for general household, bbq-ing etc. I'm looking
> > for something that won't blunt after 10 mins use!
>
> > Thanks - Dave
>
> Henkels and Chicago Cutlery are quite good. You should also learn how to
> use a steel; it's not difficult.

Agreed. I use a steel all the time to hone my edges when they start to
dull. Just takes seconds and returns them to razor sharpness.

My favorite knife is my Kiwi brand chinese chef's knife, seconded by a
$10.00 fillet knife from the sporting goods section at Wal-mart. I
think it's "Eagle Claw" or something like that.

Honestly, knives don't have to be expensive to be good, or at least
that's my personal experience. The Kiwi was also $10.00 from the asian
market and I've used it now for a few years.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Edwin Pawlowski > wrote:

> There are many good brands. Furi, Forschner, Henckels, Wustof, Global,
> Kyocera for starters. They all dull eventually so get a steel and a
> sharpening kit or device. While the more expensive knives ten to be better
> than the cheaper ones, there are many excellent modestly prices pieces that
> will serve you well for years.

I use this knife 80% of the time. It cost $12 at Target.

http://www.bedbathandbeyond.com/prod...1&SKU=13906378

While my 4 and 5-star Henckles chef knives and carvers get used
maybe twice a month (but cost 5x as much).

-sw

Dasco wrote:
> Can anyone recommend a good brand name of cooking knives. They will be
> used for general household.

To start off all one needs is a chef's knife, a paring knife, a boning
knife, a bread knife, a steel, and a storage facility.... they do not all
have to be the same brand.

For a first knife I suggest this:
http://www.leevalley.com/garden/page...=2,40733,40738

"Dasco" > wrote in message
...
> Can anyone recommend a good brand name of cooking knives. They will be
> used for general household, bbq-ing etc. I'm looking for something that
> won't blunt after 10 mins use!
>
> Thanks - Dave
>
>
Start haunting the sales and look for a J.A. Henckels 8-Inch High Carbon
Stainless-Steel Chef's Knife, or any of the other High Carbon German
equivalent. The "high carbon" is very important. Then start adding knives
you think you want as the sales arise. If I had to have only one knife, this
would be my choice. I paid about $35 for this knife at Macy's. Amazon sells
it for $119.
http://www.amazon.com/Henckels-8-Inc...owViewpoints=1

Good Luck

Ed

"Dasco" > wrote in message
...
> Can anyone recommend a good brand name of cooking knives. They will be
> used for general household, bbq-ing etc. I'm looking for something that
> won't blunt after 10 mins use!
>
> Thanks - Dave
>
>
>

You have no idea what kind of egg you have opened. Everyone has their own
preferences.

One thing that everyone agrees on however, DO NOT put your knives in the
dishwasher!!!!!

"Dasco" > wrote in message
...
> Can anyone recommend a good brand name of cooking knives. They will be
> used for general household, bbq-ing etc. I'm looking for something that
> won't blunt after 10 mins use!
>
> Thanks - Dave
>
>
>

What it really comes down to is what feels the best in YOUR hand. Brand name
be damned.

"Kswck" > wrote in message
...
>
> "Dasco" > wrote in message
> ...
>> Can anyone recommend a good brand name of cooking knives. They will be
>> used for general household, bbq-ing etc. I'm looking for something that
>> won't blunt after 10 mins use!
>>
>> Thanks - Dave
>>
>>
>>
>
> What it really comes down to is what feels the best in YOUR hand. Brand
> name be damned.
>
True... couple of Christmas's ago I wanted to get my husband a really nice
cutting board and knives to with it. I ended up opting for Anolon® Advanced
because they felt the best in his hand. He still loves them!

Chris

On Mon, 9 Mar 2009 16:17:36 -0000, "Dasco" >
shouted from the highest rooftop:

>Can anyone recommend a good brand name of cooking knives. They will be used
>for general household, bbq-ing etc. I'm looking for something that won't
>blunt after 10 mins use!

I'm pretty particular about my knives and I keep them very sharp. All
but a couple of our kitchen knives are Sabatier (French), including
our paring knives. Some are stainless, others plain steel - plus one
large Alfred Zanger chef's knife (made in Portugal) and a huge,
expendable, medium quality Japanese made s/s chef's knife that we use
for hacking bones and frozen foods. Most were purchased, some were
inherited. Most are over 25 years old, some 50 years or more.

The only knife that's unbranded is my venerable, trusty, 35-year old
fish filleting knife with a plain steel blade that holds an edge for
months and a well worn wooden handle. I also have a razor sharp
Swedish made Frosts/Mora fishing knife made with Sandvik stainless
steel, but that's comparatively new and has an easy-grip, non-slip
handle made of something like acrylic. It's what I use when slicing up
super-fresh sashimi in the boat or back in the kitchen.

As others have pointed out, you never, ever put them in a dishwasher.
If, for no other reason, the handles will crack in the heat.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"Dasco" > wrote in message
...
> Can anyone recommend a good brand name of cooking knives. They will be
> used for general household, bbq-ing etc. I'm looking for something that
> won't blunt after 10 mins use!
>
> Thanks - Dave
>
>
Hi guys - Thanks for your advice - really useful and thought provoking. I
didn't want to give the impression that I would buy on brand, but the term
'brand' was merely used as a starting point for discussion.

Once again - Thanks.

On Mon, 09 Mar 2009 11:57:16 -0600, Omelet wrote:

> In article >,
> "James Silverton" > wrote:
>
>> Dasco wrote on Mon, 9 Mar 2009 16:17:36 -0000:
>>
>>> Can anyone recommend a good brand name of cooking knives. They
>>> will be used for general household, bbq-ing etc. I'm looking
>>> for something that won't blunt after 10 mins use!
>>
>>> Thanks - Dave
>>
>> Henkels and Chicago Cutlery are quite good. You should also learn how to
>> use a steel; it's not difficult.
>
> Agreed. I use a steel all the time to hone my edges when they start to
> dull. Just takes seconds and returns them to razor sharpness.
>
> My favorite knife is my Kiwi brand chinese chef's knife, seconded by a
> $10.00 fillet knife from the sporting goods section at Wal-mart. I
> think it's "Eagle Claw" or something like that.
>
> Honestly, knives don't have to be expensive to be good, or at least
> that's my personal experience. The Kiwi was also $10.00 from the asian
> market and I've used it now for a few years.

i bought a kiwi (actually two, a knife and a cleaver, but i don't use the
cleaver much) based in part on your recommendation a couple years ago.
really an outstanding value - i paid about six bucks. christmas before
last i got a knife for my dad and for my girlfriend (despite the folklore
prohibition on giving knives as gifts). thanks again for the tip.

here are some pics:

<http://www.wokshop.com/HTML/products/cleavers/thai-kiwi-knives.html>

they are well worth seeking out.

your pal,
blake

blake wrote on Tue, 10 Mar 2009 19:02:09 GMT:

> - i paid about six bucks. christmas before last i got a knife
> for my dad and for my girlfriend (despite the folklore
> prohibition on giving knives as gifts). thanks again for the
> tip.

I was brought up with the Scots tradition that giving a knife was
unlucky unless the recipient gave a small coin in return, thereby
"buying" it.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Kswck wrote:
> "Dasco" > wrote in message
> ...
>> Can anyone recommend a good brand name of cooking knives. They will be
>> used for general household, bbq-ing etc. I'm looking for something that
>> won't blunt after 10 mins use!
>>
>> Thanks - Dave
>>
>>
>>
>
> You have no idea what kind of egg you have opened. Everyone has their own
> preferences.
>
> One thing that everyone agrees on however, DO NOT put your knives in the
> dishwasher!!!!!

Why not?

In article >,
blake murphy > wrote:

> > Honestly, knives don't have to be expensive to be good, or at least
> > that's my personal experience. The Kiwi was also $10.00 from the asian
> > market and I've used it now for a few years.
>
> i bought a kiwi (actually two, a knife and a cleaver, but i don't use the
> cleaver much) based in part on your recommendation a couple years ago.
> really an outstanding value - i paid about six bucks. christmas before
> last i got a knife for my dad and for my girlfriend (despite the folklore
> prohibition on giving knives as gifts). thanks again for the tip.
>
> here are some pics:
>
> <http://www.wokshop.com/HTML/products/cleavers/thai-kiwi-knives.html>
>
> they are well worth seeking out.
>
> your pal,
> blake

You are most welcome Blake! I'm glad they worked out for you. :-) :-)
:-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

blake murphy wrote:
> On Mon, 09 Mar 2009 11:57:16 -0600, Omelet wrote:
>
>> In article >,
>> "James Silverton" > wrote:
>>
>>> Dasco wrote on Mon, 9 Mar 2009 16:17:36 -0000:
>>>
>>>> Can anyone recommend a good brand name of cooking knives. They
>>>> will be used for general household, bbq-ing etc. I'm looking
>>>> for something that won't blunt after 10 mins use!
>>>> Thanks - Dave
>>> Henkels and Chicago Cutlery are quite good. You should also learn how to
>>> use a steel; it's not difficult.
>> Agreed. I use a steel all the time to hone my edges when they start to
>> dull. Just takes seconds and returns them to razor sharpness.
>>
>> My favorite knife is my Kiwi brand chinese chef's knife, seconded by a
>> $10.00 fillet knife from the sporting goods section at Wal-mart. I
>> think it's "Eagle Claw" or something like that.
>>
>> Honestly, knives don't have to be expensive to be good, or at least
>> that's my personal experience. The Kiwi was also $10.00 from the asian
>> market and I've used it now for a few years.
>
> i bought a kiwi (actually two, a knife and a cleaver, but i don't use the
> cleaver much) based in part on your recommendation a couple years ago.
> really an outstanding value - i paid about six bucks. christmas before
> last i got a knife for my dad and for my girlfriend (despite the folklore
> prohibition on giving knives as gifts). thanks again for the tip.
>
> here are some pics:
>
> <http://www.wokshop.com/HTML/products/cleavers/thai-kiwi-knives.html>
>
> they are well worth seeking out.
>
> your pal,
> blake

The Kiwi Brand you mention are Excellent VALUE
and as you say they stay sharp if looked after

Once you have the right edge when you do have to sharpen them they stay
sharp using a fine steel and later leather

The Balance feels right also on their cleavers
can debone a chicken far quicker with the mid sized cleaver than with a
cooks knife
In fact is the most used instrument in our kitchen

Another GREAT FIND actually is distributed here in Aus by an American
crowd called twin towers trading PO box 6553 freehold NJ 07728 USA
it says on the packaging
called forever sharp
again from the packet here is the web site http://www.twintowerstrading.com
Just looking at the site we got a whole series of knives here plus some
junk freebees for$AUD 19.95 at Woolworths in store demo
yet on the web same set sells for $US 50 plus ??

They have a life time Guarantee money back

great as bread knives and cutting over ripe tomatoes

We bought 3 packs and one serated knife is used as a pruning saw

For a junky set made in China actually not bad
But too light and flimsy for my liking in the kitchen
But bloody sharp

Omelet > wrote in newsmpomelet-9332EE.20202610032009
@news-wc.giganews.com:

> In article >,
> "phil..c" > wrote:
>


Om....... on the subject of stalkers..........

the grub you're replying to is also known as... Pits09, tiredpits, nemisis
(LOL!!), pits..... and a multitude of other identities.


It was the grub that originally stalked me over here, and then dragged it's
slimey mates in with it that started all the shit.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

Omelet > wrote in
news
> In article > ,
> "..PL.." > wrote:
>
>> Omelet > wrote in
>> newsmpomelet-9332EE.20202610032009 @news-wc.giganews.com:
>>
>> > In article >,
>> > "phil..c" > wrote:
>> >
>>
>>
>> Om....... on the subject of stalkers..........
>>
>> the grub you're replying to is also known as... Pits09, tiredpits,
>> nemisis (LOL!!), pits..... and a multitude of other identities.
>>
>>
>> It was the grub that originally stalked me over here, and then dragged
>> it's slimey mates in with it that started all the shit.
>
> You sure?



Positive.

"phil..c" is Pits09, pits, tiredpits etc.



> Jay's been stalking me on and off for years...


You gotta wonder about pathetic assholes like that.


> Usually over
> on austin.food and I have him killfiled on tx.guns.


Does he live in Tx too??




--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

...PL.. wrote:
> Omelet > wrote in newsmpomelet-9332EE.20202610032009
> @news-wc.giganews.com:
>
>> In article >,
>> "phil..c" > wrote:
>>

> the grub you're replying to is also known as... Pits09, tiredpits, nemisis
> (LOL!!), pits..... and a multitude of other identities.
Appears you are the one doing the stalking
On the majority of food related posts by me you pop up and contribute
nothing except *your* stalking behaviour

Your contribution to an on topic thread was what ?
Nothing except you being a big tart and crying look at me look at me I
am Peter Lucas and I am proving Lucas is a rather demented obsessed
individual and a disgrace to Au .

>
>
> It was the grub that originally stalked me over here, and then dragged it's
> slimey mates in with it that started all the shit.

You helped the situation with posts like this latest one of yours No doubt .

No go and grow a back bone and a brain and please stop disrupting
threads by demanding people only speak or converse with whom you approve .
Sheeeeeeeeeeesh

In article >,
"phil..c" > wrote:

> The Balance feels right also on their cleavers
> can debone a chicken far quicker with the mid sized cleaver than with a
> cooks knife
> In fact is the most used instrument in our kitchen

An interesting observation. :-) I've deboned turkey and chicken using
the small cleaver and you are correct, it is much easier than using any
other knife due to it's balance. It also keeps a helluva edge with just
a bit of honing as needed.

I've only cut myself badly with it twice. <g> And both times, it was my
own fault for not following knife safety rules. "Thou shalt NOT cut
TOWARDS thyself!"
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet > wrote in newsmpomelet-A26CC9.21113810032009
@news-wc.giganews.com:

> In article >,
> "..PL.." > wrote:
>
>> >> It was the grub that originally stalked me over here, and then
dragged
>> >> it's slimey mates in with it that started all the shit.
>> >
>> > You sure?
>>
>>
>>
>> Positive.
>>
>> "phil..c" is Pits09, pits, tiredpits etc.
>
> Ah, ok, but he was not acting like a troll in this thread!


I know, it's been trying to change it's ID and become "one of the locals"
in an attempt to throw the blame elsewhere for all the shit with the
forgers and stalkers. It was the one who started it all.

And every now and then it reverts to one of it's other ID's to have a bit
of a stalk.



>>
>>
>>
>> > Jay's been stalking me on and off for years...
>>
>>
>> You gotta wonder about pathetic assholes like that.
>>
>>
>> > Usually over
>> > on austin.food and I have him killfiled on tx.guns.
>>
>>
>> Does he live in Tx too??
>
> Austin. He's a local.
>>


Bad move, stalking someone who carries!! :-)



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article > ,
"..PL.." > wrote:

> Omelet > wrote in newsmpomelet-9332EE.20202610032009
> @news-wc.giganews.com:
>
> > In article >,
> > "phil..c" > wrote:
> >
>
>
> Om....... on the subject of stalkers..........
>
> the grub you're replying to is also known as... Pits09, tiredpits, nemisis
> (LOL!!), pits..... and a multitude of other identities.
>
>
> It was the grub that originally stalked me over here, and then dragged it's
> slimey mates in with it that started all the shit.

You sure? Jay's been stalking me on and off for years... Usually over
on austin.food and I have him killfiled on tx.guns.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"..PL.." > wrote:

> >> It was the grub that originally stalked me over here, and then dragged
> >> it's slimey mates in with it that started all the shit.
> >
> > You sure?
>
>
>
> Positive.
>
> "phil..c" is Pits09, pits, tiredpits etc.

Ah, ok, but he was not acting like a troll in this thread!
>
>
>
> > Jay's been stalking me on and off for years...
>
>
> You gotta wonder about pathetic assholes like that.
>
>
> > Usually over
> > on austin.food and I have him killfiled on tx.guns.
>
>
> Does he live in Tx too??

Austin. He's a local.
>
>
>
>
> --
> Peter Lucas
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Tue, 10 Mar 2009 19:15:28 GMT, James Silverton wrote:

> blake wrote on Tue, 10 Mar 2009 19:02:09 GMT:
>
>> - i paid about six bucks. christmas before last i got a knife
>> for my dad and for my girlfriend (despite the folklore
>> prohibition on giving knives as gifts). thanks again for the
>> tip.
>
> I was brought up with the Scots tradition that giving a knife was
> unlucky unless the recipient gave a small coin in return, thereby
> "buying" it.

i forgot about that part. i think i mentioned the prohibition and said 'so
if you plan to commit mayhem on my person, please use another knife.'

your pal,
blake

On Tue, 10 Mar 2009 15:48:29 -0400, George wrote:

> Kswck wrote:
>> "Dasco" > wrote in message
>> ...
>>> Can anyone recommend a good brand name of cooking knives. They will be
>>> used for general household, bbq-ing etc. I'm looking for something that
>>> won't blunt after 10 mins use!
>>>
>>> Thanks - Dave
>>>
>>>
>>>
>>
>> You have no idea what kind of egg you have opened. Everyone has their own
>> preferences.
>>
>> One thing that everyone agrees on however, DO NOT put your knives in the
>> dishwasher!!!!!
>
> Why not?

there's going to be some knocking around in the silverwear box, bad for the
edge, and the dishwasher detergent is harsh, bad for the metal (except, i
guess, stainless steel). it will also make most wooden handles look cruddy
after a while. not to mention the time spent drying off, which may cause
rust.

why not take the ten seconds and wash them by hand? (note we're talking
about kitchen knives, not tableware.)

your pal,
blake

In article >,
"..PL.." > wrote:

> >> > Jay's been stalking me on and off for years...
> >>
> >>
> >> You gotta wonder about pathetic assholes like that.
> >>
> >>
> >> > Usually over
> >> > on austin.food and I have him killfiled on tx.guns.
> >>
> >>
> >> Does he live in Tx too??
> >
> > Austin. He's a local.
> >>
>
>
> Bad move, stalking someone who carries!! :-)
>
>
>
> --
> Peter Lucas

<lol> Fortunately for him, I'm a carrying pacifist. <g>
I'll run if I can, fight if I must!

But watch out if you give me no alternative...

I won't post my practice targets here!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Another poster said it well. . .you've opened some kind of egg!

Some helpful ideas (I hope):

In general, get a good and respected brand name, Henckels, Wüsthof,
Sabatier or the like. The US-made commercial chef knive are also good
and, in some cases, a lot less expensive. If you have access to a
restaurant-supply house, that may be a real saving.

The Japanes knives are superb and can be sharpened to a razor edge.
(Imagine how sharp they must be to slice wiggly raw fish.) But, many
of them are made with a folded forging technique in which an inner
layer of very hard, high-carbon steel is wrapped with a softer and
more corrosion-resistant outer steel layer. Yes, the inner cutting
edge will be razor sharp but it WILL rust and must be cared for by
wiping with peanut oil or some other light oil after use.

The German-made knives are excellent but, to me, tend to be a bit
massive. . . heavy with thicker blades. ("Now THAT'S a knoif!")
When chopping and mincing, these thicker blades tend to "spray"
whatever you're cutting (mincing onions comes to mind.) Although I
happen to be a big guy and don't mind the slightly heavier weight, I
prefer the thinner bladed Sabatier or some commercial blades like the
Forscher.

Same remarks go for the Santuko-style blades. The thinner ones seem to
allow more control than the heavier chef's knives. I've come to
prefer the lighter-weight Santuko over the Henckels Chef knife.

Kitchen knives are simply cook's tools. But a craftsman cares for his
tools and that takes a little learning (just as cooking does.)

Teach yourself to hand-sharpen your knives. I don't mean that old
Arkansas stone and machine-oil mess. And I don't mean buying a $150
fancy grinder. (they've ruined more blades than they have saved.)
There's an easier way. Google "How to sharpen with Japanese
WaterStones."

It will take a little practice but once learned, will allow you to
keep a very sharp set of knives with only a little effort. I do most
of my sharpening with a single stone ("King" brand) 1200 grit.

Just a few strokes will return a blade to a very good edge. I also
use a finer stone (about 6,000 grit) to "polish" a blade (I'm a
nit-picker) but the single 1200-grit stone will work well for a
beginner.

The advice to use a steel is excellent. You could do worse than
forming the habit of "steeling" the blade when you first remove it
from the knife block. If you've ever watched a butcher work, you will
have noted how often he uses a steel.

Steels vary by manufacturer (some are harder than others and some have
slightly differing patterns than others.) If you end up using a set of
knives from one manufacturer, use that manufacturer's steel.

Of course, a steel does not sharpen a blade by grinding away minute
bits of the blade to form an edge. The steel simply brings those
microscopic, rolled-over bits of the edge back into line. Eventually,
any blade will require sharpening by grinding.

Be patient; it takes a little time to learn a new technique
(sharpening.) Practice on some old knives you haven't used for years.
Or go to the local flea market, buy a few old kitchen knives and use
them for practice. Stick with it and you'll develop a wonderful new
skill.

Most of all, be kind to yourself! You are cooking because you enjoy
it, right? Then take the time to shop for knives that FEEL GOOD to
YOU! Before spending $50-$100 on that really good Santuko, buy a
cheap one and try it out. (You can always use it to practice
sharpening <G>.

Pixmaker









On Wed, 11 Mar 2009 07:56:18 +0900, "phil..c" >
wrote:

>blake murphy wrote:
>> On Mon, 09 Mar 2009 11:57:16 -0600, Omelet wrote:
>>
>>> In article >,
>>> "James Silverton" > wrote:
>>>
>>>> Dasco wrote on Mon, 9 Mar 2009 16:17:36 -0000:
>>>>
>>>>> Can anyone recommend a good brand name of cooking knives. They
>>>>> will be used for general household, bbq-ing etc. I'm looking
>>>>> for something that won't blunt after 10 mins use!
>>>>> Thanks - Dave
>>>> Henkels and Chicago Cutlery are quite good. You should also learn how to
>>>> use a steel; it's not difficult.
>>> Agreed. I use a steel all the time to hone my edges when they start to
>>> dull. Just takes seconds and returns them to razor sharpness.
>>>
>>> My favorite knife is my Kiwi brand chinese chef's knife, seconded by a
>>> $10.00 fillet knife from the sporting goods section at Wal-mart. I
>>> think it's "Eagle Claw" or something like that.
>>>
>>> Honestly, knives don't have to be expensive to be good, or at least
>>> that's my personal experience. The Kiwi was also $10.00 from the asian
>>> market and I've used it now for a few years.
>>
>> i bought a kiwi (actually two, a knife and a cleaver, but i don't use the
>> cleaver much) based in part on your recommendation a couple years ago.
>> really an outstanding value - i paid about six bucks. christmas before
>> last i got a knife for my dad and for my girlfriend (despite the folklore
>> prohibition on giving knives as gifts). thanks again for the tip.
>>
>> here are some pics:
>>
>> <http://www.wokshop.com/HTML/products/cleavers/thai-kiwi-knives.html>
>>
>> they are well worth seeking out.
>>
>> your pal,
>> blake
>
>The Kiwi Brand you mention are Excellent VALUE
>and as you say they stay sharp if looked after
>
>Once you have the right edge when you do have to sharpen them they stay
>sharp using a fine steel and later leather
>
>The Balance feels right also on their cleavers
>can debone a chicken far quicker with the mid sized cleaver than with a
>cooks knife
>In fact is the most used instrument in our kitchen
>
>Another GREAT FIND actually is distributed here in Aus by an American
> crowd called twin towers trading PO box 6553 freehold NJ 07728 USA
>it says on the packaging
>called forever sharp
>again from the packet here is the web site http://www.twintowerstrading.com
>Just looking at the site we got a whole series of knives here plus some
>junk freebees for$AUD 19.95 at Woolworths in store demo
>yet on the web same set sells for $US 50 plus ??
>
>They have a life time Guarantee money back
>
>great as bread knives and cutting over ripe tomatoes
>
>We bought 3 packs and one serated knife is used as a pruning saw
>
>For a junky set made in China actually not bad
>But too light and flimsy for my liking in the kitchen
>But bloody sharp