Knife Question -

[jamieneenah]

I hope this is the right section.

I have a number of knives, mainly Chicago Cutlery. I have a nice Chefs Choice sharpener.

It's my birthday very soon, and I am told suggestions are needed.

I am wondering if it would be worth it to get a couple high end knives for cooking and possibly for processing.

I was thinking of a 4" Fillet knife and a 4" boning knife for working with birds. I was looking at Wusthof, not sure if they are over priced for what they are or if they are worth it.

Any thoughts or comments?

Also anyone know of a really good kitchen scissors?

Thanks
Jamie

 

[19Dawn76]

Just some interesting info. There is an old wives tale that says if you give someone a knife it will severe your relationship. I gave my husband a really nice case knife for christmas and was worried when I heard this. Not that I believe in that kind of thing . . . . . . . . . .

 

[jamieneenah]

Quote:
Hmm..... Ok. I may have to think of something different from this particular person... Any ideas? What do I want for my upcoming 30th birthday?

Jamie

 

[JennsPeeps]

If someone gives you a knife as a gift, they're also supposed to give you a coin.

why???

1. You, in turn, use the coin to "purchase" the knife. It's no longer a gift: it's a purchase.

--or--

2. A knife cannot cut a coin, so the coin protects your relationship.

ETA: Go to the cutlery store and try the heft of several different brands. Find what you like and tell people to get that. You may even be able to register for it. I've got a Henkels chef knife, which I love. It was under $100 and I use it daily. My kitchen scissors are Cuisinart but I've never used them for anything other than basic stuff.

 

[peeplessinNC]

When I worked in retail at a high end gourmet store I frequently was asked to tape a penny onto a knife before gift wrapping it! People believe these old customs!

I have both Chicago, Wusthof and Henckel. The Wusthof are my favorites - they are totally worth it, IMO. We were usually given a new knife by the rep once a year. You really should go to a store and feel them before you buy. Hold them and pretend you are chopping or slicing; different styles of handles do better in small or large hands.

 

[trilyn]

Quote:
Sound advice-take it!

 

[bigmike&nan]

You really only need FOUR knives:

a boning knife
a slicing knife
a "chef" knife (or utility knife)
and a paring knife

I'd had a bunch of odds and ends, mostly Chicago Cutlery stuff. When I went to chef school everyone was issued a set of F. Dick stainless knives, a total of about 9 knives. You used many different knives in school but once you got the knack for things those four basic knives did the job. I came into a little money a few years ago and bought myself some OLD carbon steel Sabatier knives

A BIG chef's knife (14 inch blade)
smaller chef knife (10 inch blade)
small chef knife (I think of it as a utility knife, 7 inch blade)
a boning knife
a paring knife
a long slicing knife (non-serrated blade)


I got them in separate auctions on eBay. The OLDER (pre-1987) carbon steel is the best, after 1987 even the best knife makers started using recycled steel, which CAN snap and break under high stress use... Any merchant on eBay that knows his stuff will tell you what it is.

If you're not into buying on eBay a small set of Wustof's or Henkels would really do. Spend you money on their BEST of the line, forget getting the large wooden knife stand type set. You really don't need all that stuff.

 

[WalkingWolf]

Atlantic Sharptech, sells high grade reasonable knives to meat cutters and processors. I have all Sharptech and Forester knives, I use stones to sharpen them and keep the edge with a Fdick steel.

For processing chicken what is mostly used is a boning knife, and a high quality kitchen shears to cut through bone.