Chef Jim Posted December 21, 2016 Posted December 21, 2016 (edited) When I worked professionally everyone had high end knives. It was like if you didn't have a super expensive knife you couldn't cook. Finally I said "!@#$ it!" I can cook circles around you guys and my knives have nothing to do with it. Ever since I've gone with decent knives but nothing expensive. I have a drawer full and can't remember the last time I bought a new one. Been probabaly 20 years. Edited December 21, 2016 by Chef Jim
plenzmd1 Posted December 21, 2016 Posted December 21, 2016 When I worked professionally everyone had high end knives. It was like if you didn't have a super expensive knuve you couldn't cook. Finally I said "!@#$ it!" I can cook circles around you guys and my knives have nothing to do with it. Ever since I've gone with decent knives but nothing expensive. I have a drawer full and can't remember the last time I bought a new one. Been probabaly 20 years. That's why I love my Victorinox..$34 and its freaking awesome.
Azalin Posted December 21, 2016 Posted December 21, 2016 Of course I do. I'm just not equipped to forge-weld the blades. Excellent answer.
Pete Posted December 21, 2016 Posted December 21, 2016 I have Global, Wusthoff, the Kyocera ceramic, but my favorite are the Kershaw Shun knives.
BuffaloBill Posted December 22, 2016 Posted December 22, 2016 Interesting topic, for me at least, because while my knife skills are not great, I genuinely enjoy the part of cooking that requires slicing, dicing, mincing, etc. My father-in-law brought me my first serious chef's knife about 10 years ago (Wustof), and after using "knife sets," it was like the first time I heard Lyle Lovett's "Here I Am" on high-end speakers. About a year-and-a-half agoI was introduced to these new knifes, tried one out and fell in love. It's like they cut the handle to fit my hand, yet it's light as can be. I got the 8" and 10" chef's knives, though I probably could live with just the 8". A lot of cash, but completely worth it to me. Can't imagine needing another knife ever again. Cool looking blade ...
Augie Posted December 22, 2016 Posted December 22, 2016 I actually like the heavier feel. But I'm just playing in the kitchen, so what do i know?
IDBillzFan Posted December 22, 2016 Posted December 22, 2016 I actually like the heavier feel. But I'm just playing in the kitchen, so what do i know? What you know is actually all you need to know. If you like the heavier feel, then that's the right knife for you. If you are so insanely incredible as a chef that you have no problem using a Ginsu 'made for TV' knife, then that's the right knife for you. We spend so much time trying to use what every one says is right that we forget that if it's right for us, then what everyone else thinks is pretty much useless.
Augie Posted December 22, 2016 Posted December 22, 2016 Good, because I'm not givin' up my go-to knife!!!
Just Jack Posted December 24, 2016 Posted December 24, 2016 If your hand is 100% on the handle and not the blade you have less control. Most of my hand is on the blade not the handle. I tried holding a knife different tonight, about 25% on the blade, and could already feel the difference simply cutting up pepperoni and cheese for tomorrows party.
Augie Posted December 24, 2016 Posted December 24, 2016 I think the SD security guard may have had the right technique, unfortunately, timing and location are also issues.... I tried holding a knife different tonight, about 25% on the blade, and could already feel the difference simply cutting up pepperoni and cheese for tomorrows party. I've also moved up even more on the blade, with my right forefinger above a certain notch. It will takes some getting used to, but I can tell it's better.
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