How big is the knife you prefer to use in the kitchen?

I've only got three 'good' knives - a little paring knife, and two
five-inch ones. I use the five-inch knives for almost everything, but
I really wish I had a longer one - but not one as big and heavy as the
full-sized chefs knifes. I've got a few bigger knives but I never use
them unless I really need some heft behind me, like for cutting up
watermelon or carving meat.

On Aug 8, 11:33*am, Kajikit > wrote:
> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.

==
May I suggest trying the "Yellow Pages" under butchers supplies or use
your Google or Yahoo search plus your city or state. Knife weight and
length of blade is a personal choice, best to try a selection to get
the right one. I still have a dozen or so knives that I used to use
when I was a meat cutter. If cared for properly they last a lifetime.
==

On 2010-08-08, Kajikit > wrote:

> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one.....

This is still my goto knife:

http://tinyurl.com/26h6zpx

Julia had one, too. Great for prepping 1-2 person amounts of food and
an incredibly versatile tool of very high quality. Lately, I've been
using the knife I bought for my mom about 10 yrs ago. She doesn't
like it and never uses it. I love it, it being a 6-1/2" narrow
Chinese style knife of German SS with no bolster. The 6" chef has a
point, often indispensable. Between the two, I'm covered for 90% of
my cooking. I jes got a large chefs knife (see big 10" thread) for
big jobs. I'd also like an 8" chef and a 4-5" slicer/paring, but
don't really need them ...yet.

Only you can determine what you need and what you like. It's as
personal as clothes and food. You might try buying sizes and types
used, from a thrift shop, and seeing what you like and what works for
you. When you decide, then determine what you can afford. Spending
$$$ for quality knives is worth every cent. Cheap crap is a chore.
Quality is a joy.

nb

In article >,
Kajikit > wrote:

> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.

Depends. I have a lovely knife that was a gift from an Aussie visitor
several years ago -- it is finely serrated and does a nice job slicing
tomatoes. It is especially handy at this time of year.

Mostly, I use a 6" Henckels chef's knife and an inexpensive birds beak
paring knife bought at the Minnesota State Fair a few years ago. It's
made by RADA cutlery. Some here are familiar with the brand and don't
like it. No matter--it only matters that I like it. No, love it. YMMV.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

"Kajikit" > wrote in message
news
> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.
>
>
Zwilling Henckel's 8" Chef's Knife, mandatory in any serious kitchen,
particularly to supplement the smaller knives you have. It's grabbed first,
even for small tasks. It has the right heft, the right curvature[very
important], and it sharpens with ease. They last forever.
http://www.zwilling.com/en-US/Produc...knife--11.html

Look for one on sale. One we bought at Macy's on sale for under twenty
bucks. List price is about $110 or so, I think. If you're patient, however,
you can find a deal.

Kent

Melba's wrote on Sun, 08 Aug 2010 13:21:15 -0500:

>> How big is the knife you prefer to use in the kitchen?
>>
>> I've only got three 'good' knives - a little paring knife,
>> and two five-inch ones. I use the five-inch knives for almost
>> everything, but I really wish I had a longer one - but not
>> one as big and heavy as the full-sized chefs knifes. I've got
>> a few bigger knives but I never use them unless I really need
>> some heft behind me, like for cutting up watermelon or
>> carving meat.

> Depends. I have a lovely knife that was a gift from an Aussie
> visitor several years ago -- it is finely serrated and does a
> nice job slicing tomatoes. It is especially handy at this
> time of year.

> Mostly, I use a 6" Henckels chef's knife and an inexpensive
> birds beak paring knife bought at the Minnesota State Fair a
> few years ago. It's made by RADA cutlery. Some here are
> familiar with the brand and don't like it. No matter--it only
> matters that I like it. No, love it. YMMV.

I have to admit that I've got a large collection of knives.
The ones I use most often at the moment:

A heavy 8 inch knife from Chicago Cutlery that is my all purpose knife
(used for flattening and chopping garlic too.)
A 4 inch narrow paring knife.
2 inch and 4 inch ceramic knives.
A grapefruit knife.

I need to find a serrated bread knife since the handle of my well loved
and 40+ years old Henkels knife broke recently. Has anyone any
suggestions since current replacements tend to drift unless held very
carefully?

--

James Silverton
Potomac, Maryland

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

In article >,
Kajikit > wrote:

> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.

I only have two "good" knives -- a 4" paring knife and an 8" chef's
knife, both WMF. Of the two I'm not sure I have a favourite. It
depends on which one's right for the job.

Miche

--
Electricians do it in three phases

On 2010-08-08, James Silverton > wrote:

> and 40+ years old Henkels knife broke recently.

(/me bites tongue)

> Has anyone any
> suggestions since current replacements tend to drift unless held very
> carefully?

Don't waste money on high end bread knives. I spent about $40 on a
commmercial grade bread knife only to discover it was only ground on
one side. This makes for a crappy bread knife which drifts, as you
mentioned. Look for any cheapo serrated slicing knife long enough to
do the job, but make sure it's sharpened/ground on both sides. What
works great for bread usually works great for tomatoes, too. The same
theory applies. My current fave is a piece of junk that probably came
from Walmart. Works great!

nb

On 8/8/2010 1:33 PM, Kajikit wrote:
> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.

I have a 10" Henckel from back in the days when there was just Henckel
and not forty different sub brands. Also a Wusthof paring knife, a more
recent Henckel bread knife (I forget which series off hand), and an
assortment of cheapies that any markings have long since washed off of
that my mother got me when I got my first apartment. On impulse the
other day I picked up the 30 buck set of two ceramic knives that Bed
Bath and Beyond sells. I find myself grabbing the ceramics for most
things now.

On 8/8/2010 3:41 PM, James Silverton wrote:
> Melba's wrote on Sun, 08 Aug 2010 13:21:15 -0500:
>
>>> How big is the knife you prefer to use in the kitchen?
>>>
>>> I've only got three 'good' knives - a little paring knife,
>>> and two five-inch ones. I use the five-inch knives for almost
>>> everything, but I really wish I had a longer one - but not
>>> one as big and heavy as the full-sized chefs knifes. I've got
>>> a few bigger knives but I never use them unless I really need
>>> some heft behind me, like for cutting up watermelon or
>>> carving meat.
>
>> Depends. I have a lovely knife that was a gift from an Aussie
>> visitor several years ago -- it is finely serrated and does a
>> nice job slicing tomatoes. It is especially handy at this
>> time of year.
>
>> Mostly, I use a 6" Henckels chef's knife and an inexpensive
>> birds beak paring knife bought at the Minnesota State Fair a
>> few years ago. It's made by RADA cutlery. Some here are
>> familiar with the brand and don't like it. No matter--it only
>> matters that I like it. No, love it. YMMV.
>
> I have to admit that I've got a large collection of knives.
> The ones I use most often at the moment:
>
> A heavy 8 inch knife from Chicago Cutlery that is my all purpose knife
> (used for flattening and chopping garlic too.)
> A 4 inch narrow paring knife.
> 2 inch and 4 inch ceramic knives.
> A grapefruit knife.
>
> I need to find a serrated bread knife since the handle of my well loved
> and 40+ years old Henkels knife broke recently. Has anyone any
> suggestions since current replacements tend to drift unless held very
> carefully?

Where did it break? Was it the steel tang or the wood/plastic/whatever
scales?

I've got 4 Kiwis of different sizes. They do lose the edge but are easy to sharpen like a razor. I also have three different cleavers; but only one is the thick kind we used for getting through bones in the west. You don't to blow the bank for great knives.

The serrated stuff at the dollar store, though, will end up in the grabage or rummage sale.

Love those Kiwis, though. You go with what feels right. For the longest time, all I had was a wood-handled Chinese cleaver. Did just fine with that.

On Aug 8, 1:33*pm, Kajikit > wrote:
> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.

Every day I grab the 6 inch chef's, the little paring knives, the
bread slicer, the tomato slicer.....I really couldn't pick a desert
island knife. I doubt if there's a one type fits all.

J. wrote on Sun, 08 Aug 2010 17:01:00 -0400:

> On 8/8/2010 3:41 PM, James Silverton wrote:
>> Melba's wrote on Sun, 08 Aug 2010 13:21:15 -0500:
>>
>>>> How big is the knife you prefer to use in the kitchen?
>>>>
>>>> I've only got three 'good' knives - a little paring knife,
>>>> and two five-inch ones. I use the five-inch knives for
>>>> almost everything, but I really wish I had a longer one -
>>>> but not one as big and heavy as the full-sized chefs
>>>> knifes. I've got a few bigger knives but I never use them
>>>> unless I really need some heft behind me, like for cutting up
>>>> watermelon or carving meat.
>>
>>> Depends. I have a lovely knife that was a gift from an
>>> Aussie visitor several years ago -- it is finely serrated
>>> and does a nice job slicing tomatoes. It is especially handy
>>> at this time of year.
>>
>>> Mostly, I use a 6" Henckels chef's knife and an inexpensive
>>> birds beak paring knife bought at the Minnesota State Fair a
>>> few years ago. It's made by RADA cutlery. Some here are
>>> familiar with the brand and don't like it. No matter--it
>>> only matters that I like it. No, love it. YMMV.
>>
>> I have to admit that I've got a large collection of knives.
>> The ones I use most often at the moment:
>>
>> A heavy 8 inch knife from Chicago Cutlery that is my all
>> purpose knife (used for flattening and chopping garlic too.) A 4 inch
>> narrow paring knife. 2 inch and 4 inch ceramic
>> knives. A grapefruit knife.
>>
>> I need to find a serrated bread knife since the handle of my well
>> loved and 40+ years old Henkels knife broke recently.
>> Has anyone any suggestions since current replacements tend to
>> drift unless held very carefully?

The set of Henkels that we were given as a wedding present had white
plastic handles and no real tangs. Nevertheless they lasted for 30 years
until a helpful guest put the bread knife in the dishwasher and it fell
out on the heater.

--

James Silverton
Potomac, Maryland

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

Kalmia wrote:
> On Aug 8, 1:33 pm, Kajikit > wrote:
>> How big is the knife you prefer to use in the kitchen?
>>
>> I've only got three 'good' knives - a little paring knife, and two
>> five-inch ones. I use the five-inch knives for almost everything, but
>> I really wish I had a longer one - but not one as big and heavy as
>> the full-sized chefs knifes. I've got a few bigger knives but I
>> never use them unless I really need some heft behind me, like for
>> cutting up watermelon or carving meat.
>
> Every day I grab the 6 inch chef's, the little paring knives, the
> bread slicer, the tomato slicer.....I really couldn't pick a desert
> island knife. I doubt if there's a one type fits all.

I would hate to have to do without my bread/tomato knife, but
for all other cooking tasks I use my 8 inch chefs knives. From
cutting up a roast to mincing garlic, that's what I use.

nancy

Miche wrote:

> I only have two "good" knives -- a 4" paring knife and an 8" chef's
> knife, both WMF. Of the two I'm not sure I have a favourite. It
> depends on which one's right for the job.
>
> Miche
>
Oh I used to love shopping at the WMF store in Germany! Nice memory
In fact, I think my knife block came from there.

Kajikit wrote:
> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.


The knive everybody in the family reaches for the most is [putting
on my straight face] a R.H. Forschner 6" Curved Semi-Stiff Boner
(seriously) with the Fibrox plastic handles. I bought it about 30
years ago for $5 at a butcher's supply shop.

Bob

In article >,
"James Silverton" > wrote:

> Melba's wrote on Sun, 08 Aug 2010 13:21:15 -0500:
>
> >> How big is the knife you prefer to use in the kitchen?
> >>
> >> I've only got three 'good' knives - a little paring knife,
> >> and two five-inch ones. I use the five-inch knives for almost
> >> everything, but I really wish I had a longer one - but not
> >> one as big and heavy as the full-sized chefs knifes. I've got
> >> a few bigger knives but I never use them unless I really need
> >> some heft behind me, like for cutting up watermelon or
> >> carving meat.
>
> > Depends. I have a lovely knife that was a gift from an Aussie
> > visitor several years ago -- it is finely serrated and does a
> > nice job slicing tomatoes. It is especially handy at this
> > time of year.
>
> > Mostly, I use a 6" Henckels chef's knife and an inexpensive
> > birds beak paring knife bought at the Minnesota State Fair a
> > few years ago. It's made by RADA cutlery. Some here are
> > familiar with the brand and don't like it. No matter--it only
> > matters that I like it. No, love it. YMMV.
>
> I have to admit that I've got a large collection of knives.
> The ones I use most often at the moment:
>
> A heavy 8 inch knife from Chicago Cutlery that is my all purpose knife
> (used for flattening and chopping garlic too.)
> A 4 inch narrow paring knife.
> 2 inch and 4 inch ceramic knives.
> A grapefruit knife.
>
> I need to find a serrated bread knife since the handle of my well loved
> and 40+ years old Henkels knife broke recently. Has anyone any
> suggestions since current replacements tend to drift unless held very
> carefully?

I bought a RADA bread knife (serrated blade) at last year's State Fair.
I like it.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

Kajikit > wrote in
news
> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.



I mainly use one very similar to this.........


http://www.templeofthai.com/cookware...6250531352.php


and now, one of these.........

http://www.yourhomedepot.com.au/prod...n-knife/knives


I also have a selection of Victorinox and Dick knives.

This one is particularly good, and used to be my 'go to' knife for all
things.....

http://www.everten.com.au/product/Vi...de-Curve-Wide-
Microban.html



--
Peter Lucas
Brisbane
Australia

Fact of Life:

After Monday and Tuesday, even the calendar says... W T F ?

"Kajikit" > wrote in message
news
> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.

It all depends. I'd take the following three. A five inch Sandoku, a
Janice Chen cleaver, and a 10' Henckels. That would cover most stuff.

Steve

visit my blog at http://cabgbypasssurgery.com

On 2010-08-08, Steve B > wrote:

> It all depends. I'd take the following three. A five inch Sandoku, a
> Janice Chen cleaver, and a 10' Henckels. That would cover most stuff.

It's santoku and Joyce Chen. Hittin' the joose a little early?

nb

Kajikit > wrote in
news
> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and
> two five-inch ones. I use the five-inch knives for almost
> everything, but I really wish I had a longer one - but not one
> as big and heavy as the full-sized chefs knifes. I've got a
> few bigger knives but I never use them unless I really need
> some heft behind me, like for cutting up watermelon or carving
> meat.

Please don't laugh...
but very favorite is the Chop 'n Scoop as seen on TV! Yes, I do
have many more knives that are many times more expensive but the
Chop 'n Scoop is the one I love and use most often.

http://housewares.about.com/od/knife...ebladesIII.htm

Andy wrote:

>"Peterl." > wrote:
>
>> Kajikit > wrote in
>> news >>
>>> How big is the knife you prefer to use in the kitchen?
>>>
>>> I've only got three 'good' knives - a little paring knife, and two
>>> five-inch ones. I use the five-inch knives for almost everything, but
>>> I really wish I had a longer one - but not one as big and heavy as
>the
>>> full-sized chefs knifes. I've got a few bigger knives but I never use
>>> them unless I really need some heft behind me, like for cutting up
>>> watermelon or carving meat.
>>
>> I mainly use one very similar to this.........
>>
>> http://www.templeofthai.com/cookware...6250531352.php
>>
>> and now, one of these.........
>>
>> http://www.yourhomedepot.com.au/prod...n-knife/knives
>>
>> I also have a selection of Victorinox and Dick knives.
>>
>> This one is particularly good, and used to be my 'go to' knife for all
>> things.....
>>
>> http://www.everten.com.au/product/Vi...de-Curve-Wide-
>> Microban.html
>
>
>Me...
>
>http://i36.tinypic.com/294s5q8.jpg
>
>Andy

You call that a knife.... ahahahahahahahahahahahahahahaha. . . .

This is a knife:
http://www.youtube.com/watch?v=01NHcTM5IA4

In article >,
notbob > wrote:

> On 2010-08-08, Steve B > wrote:
>
> > It all depends. I'd take the following three. A five inch Sandoku, a
> > Janice Chen cleaver, and a 10' Henckels. That would cover most stuff.
>
> It's santoku and Joyce Chen. Hittin' the joose a little early?

You let the ten foot knife slip by?

:-)

--
Dan Abel
Petaluma, California USA

"Andy" > wrote in message ...
> "Peterl." > wrote:
>
>> Kajikit > wrote in
>> news >>
>>> How big is the knife you prefer to use in the kitchen?
>>>
>>> I've only got three 'good' knives - a little paring knife, and two
>>> five-inch ones. I use the five-inch knives for almost everything, but
>>> I really wish I had a longer one - but not one as big and heavy as
> the
>>> full-sized chefs knifes. I've got a few bigger knives but I never use
>>> them unless I really need some heft behind me, like for cutting up
>>> watermelon or carving meat.
>>
>>
>>
>> I mainly use one very similar to this.........
>>
>>
>> http://www.templeofthai.com/cookware...6250531352.php
>>
>>
>> and now, one of these.........
>>
>> http://www.yourhomedepot.com.au/prod...n-knife/knives
>>
>>
>> I also have a selection of Victorinox and Dick knives.
>>
>> This one is particularly good, and used to be my 'go to' knife for all
>> things.....
>>
>> http://www.everten.com.au/product/Vi...de-Curve-Wide-
>> Microban.html
>
>
> Me...
>
> http://tinyurl.com/29hyfwe
>
> Andy

On 2010-08-09, Dan Abel > wrote:

> You let the ten foot knife slip by?

Hey, he spelled Henckels correctly. I never get it right.

nb

"Dan Abel" > wrote in message
...
> In article >,
> notbob > wrote:
>
>> On 2010-08-08, Steve B > wrote:
>>
>> > It all depends. I'd take the following three. A five inch Sandoku, a
>> > Janice Chen cleaver, and a 10' Henckels. That would cover most stuff.
>>
>> It's santoku and Joyce Chen. Hittin' the joose a little early?
>
> You let the ten foot knife slip by?
>
> :-)
>
> --
> Dan Abel
> Petaluma, California USA
>

Get a life, dude. Is there anyone here who didn't comprehend the gist of my
post?

If you want to be group netnanny, I'm sorry, but the position is filled, and
applications are on file that will take it past your lifetime.

Sheesh.

"Dan Abel" > wrote in message
...
> In article >,
> notbob > wrote:
>
>> On 2010-08-08, Steve B > wrote:
>>
>> > It all depends. I'd take the following three. A five inch Sandoku, a
>> > Janice Chen cleaver, and a 10' Henckels. That would cover most stuff.
>>
>> It's santoku and Joyce Chen. Hittin' the joose a little early?
>
> You let the ten foot knife slip by?
>
> :-)
>
> --
> Dan Abel
> Petaluma, California USA
>

That's it. Three strikes. Yer out.

Sayonara. DGAF if it's spelled right or not, you get the drift.

No?

sigh .....................

Steve

visit my blog at http://cabgbypasssurgery.com

In article >,
Gorio > wrote:

> 'Miche[_2_ Wrote:
> > ;1516139']In article ,

> > I only have two "good" knives -- a 4" paring knife and an 8" chef's
> > knife, both WMF. Of the two I'm not sure I have a favourite. It
> > depends on which one's right for the job.
>
> I've got 4 Kiwis of different sizes. They do lose the edge but are easy
> to sharpen like a razor. I also have three different cleavers; but only
> one is the thick kind we used for getting through bones in the west. You
> don't to blow the bank for great knives.
>
> The serrated stuff at the dollar store, though, will end up in the
> grabage or rummage sale.
>
> Love those Kiwis, though. You go with what feels right. For the longest
> time, all I had was a wood-handled Chinese cleaver. Did just fine with
> that.

What is a Kiwi in this context?

Miche

--
Electricians do it in three phases

"Miche" > wrote in message
...
> In article >,
> Gorio > wrote:
>
>>
>> Love those Kiwis, though. You go with what feels right. For the longest
>> time, all I had was a wood-handled Chinese cleaver. Did just fine with
>> that.
>
> What is a Kiwi in this context?
>
> Miche
>
Hi, Miche.

In this context, it's a brand of knives sold mostly in Asian markets here in
the States.

Relax, we are not selling your countrymen.

Boli

Kajikit wrote:
>
> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.

My primary knife (excluding serrated bread knife and paring knife) had
been a 7" santoku type Tramontina knife from Sam's (~$8). In recent
weeks this has been dethroned by the amazingly nice 6" ceramic chef's
knife from Harbor Freight ($12). I mentioned these very inexpensive yet
very nice ceramic knives a few weeks back, but I'm not sure if anyone
bothered to read the post. At any rate, take a look on harborfreight.com
at the three sizes of ceramic knives they have, the full set runs about
$20, a fraction of the cost of a single ceramic knife from most other
places. Give them a try, you'll like them.

On 2010-08-09, Pete C. > wrote:
> bothered to read the post. At any rate, take a look on harborfreight.com
> at the three sizes of ceramic knives they have, the full set runs about
> $20, a fraction of the cost of a single ceramic knife from most other
> places. Give them a try, you'll like them.

No doubt. HF has a lotta junk, but some of their stuff is awesome for
the price. Better hurry, though. HF is suffering an intra-family
war, the son trying to wrestle control from his aging founding father,
who is suing the son to retain control. It appears the son is
attempting to gut the company. News at eleven.

nb

On Mon, 09 Aug 2010 15:07:37 +1200, Miche wrote:

> In article >,
> Gorio > wrote:
>
>> 'Miche[_2_ Wrote:
>>> ;1516139']In article ,
>
>>> I only have two "good" knives -- a 4" paring knife and an 8" chef's
>>> knife, both WMF. Of the two I'm not sure I have a favourite. It
>>> depends on which one's right for the job.
>>
>> I've got 4 Kiwis of different sizes. They do lose the edge but are easy
>> to sharpen like a razor. I also have three different cleavers; but only
>> one is the thick kind we used for getting through bones in the west. You
>> don't to blow the bank for great knives.
>>
>> The serrated stuff at the dollar store, though, will end up in the
>> grabage or rummage sale.
>>
>> Love those Kiwis, though. You go with what feels right. For the longest
>> time, all I had was a wood-handled Chinese cleaver. Did just fine with
>> that.
>
> What is a Kiwi in this context?
>
> Miche

you can see the dope he

<http://importfood.com/thai_knives.html>

the prices were all a couple more bucks than i've seen the knives go for in
u.s. asian markets. i have the pointed meat knife shown in picture number
five, and it's a honey. i think i paid five dollars and change. i also
have a cleaver (not pictured here) that i use less frequently. they're
worth seeking out, i think.

your pal,
blake

On Sun, 8 Aug 2010 14:36:36 -0700 (PDT), Kalmia wrote:

> On Aug 8, 1:33*pm, Kajikit > wrote:
>> How big is the knife you prefer to use in the kitchen?
>>
>> I've only got three 'good' knives - a little paring knife, and two
>> five-inch ones. I use the five-inch knives for almost everything, but
>> I really wish I had a longer one - but not one as big and heavy as the
>> full-sized chefs knifes. I've got a few bigger knives but I never use
>> them unless I really need some heft behind me, like for cutting up
>> watermelon or carving meat.
>
> Every day I grab the 6 inch chef's, the little paring knives, the
> bread slicer, the tomato slicer.....I really couldn't pick a desert
> island knife. I doubt if there's a one type fits all.

right. every knife doesn't have a specific task, but i'm likely to use two
or three different knives when making almost anything.

your pal,
blake

On Mon, 09 Aug 2010 00:24:33 -0500, "Pete C." >
wrote:

>
>Kajikit wrote:
>>
>> How big is the knife you prefer to use in the kitchen?
>>
>> I've only got three 'good' knives - a little paring knife, and two
>> five-inch ones. I use the five-inch knives for almost everything, but
>> I really wish I had a longer one - but not one as big and heavy as the
>> full-sized chefs knifes. I've got a few bigger knives but I never use
>> them unless I really need some heft behind me, like for cutting up
>> watermelon or carving meat.
>
>My primary knife (excluding serrated bread knife and paring knife)

Why is everyone refering to "serrated" bread knives... bread knives
are NOT serrated, they're scalloped, BIG diff. If yer gonna use a
serrated blade to slice bread you may as well use a carpenter's rip
saw.

On Aug 8, 10:33*am, Kajikit > wrote:
> How big is the knife you prefer to use in the kitchen?
>
> I've only got three 'good' knives - a little paring knife, and two
> five-inch ones. I use the five-inch knives for almost everything, but
> I really wish I had a longer one - but not one as big and heavy as the
> full-sized chefs knifes. I've got a few bigger knives but I never use
> them unless I really need some heft behind me, like for cutting up
> watermelon or carving meat.

My Mom just gave me an 8" Onion slicer from Shun/Kershaw. She has a
friend that used to own a kitchen supply shop, and she still has a bit
of inventory. My Mom thought she'd give it to me for an early Xmas
present- it's deadly sharp!!

On 2010-08-09, brooklyn1 > wrote:


> are NOT serrated, they're scalloped, BIG diff.

"Serrated blade knives have a wavy, scalloped or saw-like blade."

http://en.wikipedia.org/wiki/Serrated_blade

Yer becoming quite the troll, shel. Jes because yer fave brand,
Henckels, makes a distinction between their "serrated" slicer and
their "scalloped" bread knife does not mean everyone else does.

BTW, which direction are the scallops!? I've owned convex scalloped
Sheffield bread knives and Forschner concave scalloped bread kniives
and neither were any better than the piece of cheap junk (broken
multi-toothed WTF) I'm now using. They all work great when new and
all are useless when they get dull and need to be tossed, cuz they
can't be properly re-sharpened. When it comes to bread/tomato knives,
buy cheap and as often as needed.

nb

On 8/9/2010 1:10 PM, merryb wrote:
> On Aug 8, 10:33 am, > wrote:
>> How big is the knife you prefer to use in the kitchen?
>>
>> I've only got three 'good' knives - a little paring knife, and two
>> five-inch ones. I use the five-inch knives for almost everything, but
>> I really wish I had a longer one - but not one as big and heavy as the
>> full-sized chefs knifes. I've got a few bigger knives but I never use
>> them unless I really need some heft behind me, like for cutting up
>> watermelon or carving meat.
>
> My Mom just gave me an 8" Onion slicer from Shun/Kershaw. She has a
> friend that used to own a kitchen supply shop, and she still has a bit
> of inventory. My Mom thought she'd give it to me for an early Xmas
> present- it's deadly sharp!!

That's the one with the curved handle and the damascus blade that looks
like something out of "Dune"? If so, that's a _nice_ present. Be sure
to pay her the penny though.

On Aug 9, 10:54*am, "J. Clarke" > wrote:
> On 8/9/2010 1:10 PM, merryb wrote:
>
> > On Aug 8, 10:33 am, > *wrote:
> >> How big is the knife you prefer to use in the kitchen?
>
> >> I've only got three 'good' knives - a little paring knife, and two
> >> five-inch ones. I use the five-inch knives for almost everything, but
> >> I really wish I had a longer one - but not one as big and heavy as the
> >> full-sized chefs knifes. I've got a few bigger knives but I never use
> >> them unless I really need some heft behind me, like for cutting up
> >> watermelon or carving meat.
>
> > My Mom just gave me an 8" Onion slicer from Shun/Kershaw. She has a
> > friend that used to own a kitchen supply shop, and she still has a bit
> > of inventory. My Mom thought she'd give it to me for an early Xmas
> > present- it's deadly sharp!!
>
> That's the one with the curved handle and the damascus blade that looks
> like something out of "Dune"? *If so, that's a _nice_ present. *Be sure
> to pay her the penny though.

That's the one! And yes, it was very nice of her. I did her a favor a
few weeks ago- maybe that was her way of saying thank you. She belongs
to a few clubs, and was having a "Tuscan Dinner" and asked me to make
Tirimisu for a donation. It was about enough for 30 people! I guess
members bid on desserts for their tables- mine were the first to go
and brought in over $300.00 for them! Costwise, it helped that I made
my own mascarpone as the grossery wanted 6 bucks for 8 oz!!!

In article >,
blake murphy > wrote:

> On Mon, 09 Aug 2010 15:07:37 +1200, Miche wrote:
>
> > In article >,
> > Gorio > wrote:
> >
> >> 'Miche[_2_ Wrote:
> >>> ;1516139']In article ,
> >
> >>> I only have two "good" knives -- a 4" paring knife and an 8" chef's
> >>> knife, both WMF. Of the two I'm not sure I have a favourite. It
> >>> depends on which one's right for the job.
> >>
> >> I've got 4 Kiwis of different sizes. They do lose the edge but are easy
> >> to sharpen like a razor. I also have three different cleavers; but only
> >> one is the thick kind we used for getting through bones in the west. You
> >> don't to blow the bank for great knives.
> >>
> >> The serrated stuff at the dollar store, though, will end up in the
> >> grabage or rummage sale.
> >>
> >> Love those Kiwis, though. You go with what feels right. For the longest
> >> time, all I had was a wood-handled Chinese cleaver. Did just fine with
> >> that.
> >
> > What is a Kiwi in this context?
> >
> > Miche
>
> you can see the dope he
>
> <http://importfood.com/thai_knives.html>
>
> the prices were all a couple more bucks than i've seen the knives go for in
> u.s. asian markets. i have the pointed meat knife shown in picture number
> five, and it's a honey. i think i paid five dollars and change. i also
> have a cleaver (not pictured here) that i use less frequently. they're
> worth seeking out, i think.

Interesting. Thank you.

I'm amused that I've never heard of them even though I'm a New Zealander
(Kiwi).

Miche

--
Electricians do it in three phases

On Tue, 10 Aug 2010 08:01:43 +1200, Miche wrote:

> In article >,
> blake murphy > wrote:
>
>> On Mon, 09 Aug 2010 15:07:37 +1200, Miche wrote:
>>
>>> In article >,
>>> Gorio > wrote:
>>>>
>>>> Love those Kiwis, though. You go with what feels right. For the longest
>>>> time, all I had was a wood-handled Chinese cleaver. Did just fine with
>>>> that.
>>>
>>> What is a Kiwi in this context?
>>>
>>> Miche
>>
>> you can see the dope he
>>
>> <http://importfood.com/thai_knives.html>
>>
>> the prices were all a couple more bucks than i've seen the knives go for in
>> u.s. asian markets. i have the pointed meat knife shown in picture number
>> five, and it's a honey. i think i paid five dollars and change. i also
>> have a cleaver (not pictured here) that i use less frequently. they're
>> worth seeking out, i think.
>
> Interesting. Thank you.
>
> I'm amused that I've never heard of them even though I'm a New Zealander
> (Kiwi).
>
> Miche

you're most welcome.

i was under the impression that asian goods were quite common in australia.
is that not true in n.z.?

your pal,
blake