Reposado Posted January 17, 2013 Share Posted January 17, 2013 so it was time to buy a knife. fortunately, i do understand the search function and was able to resurrect this thread.rather than throw caution to the wind, i purchased the mac santoku recommended by chef and others,all in all, pretty lifechanging Link to comment Share on other sites More sharing options...
TerraPrime Posted January 17, 2013 Share Posted January 17, 2013 The board - it works!Glad you like your new knife. :)Speaking of, I got two new Chinese style cleavers made by Maestro Wu in Taiwan this winter break when I was visiting family. Actually my sister got them for me as gifts. They were made from steel recovered from unexploded bombshells that the mainland had lobbed at the Taiwanese. No I am not kidding. I haven't had a chance to try them out yet. Need to get something with bones and try out how good they are. :) Link to comment Share on other sites More sharing options...
Ixodes Posted January 17, 2013 Share Posted January 17, 2013 They were made from steel recovered from unexploded bombshells that the mainland had lobbed at the Taiwanese. No I am not kidding.That is really cool! Link to comment Share on other sites More sharing options...
MercenaryChef Posted January 18, 2013 Share Posted January 18, 2013 terra, very cool stuff! Link to comment Share on other sites More sharing options...
Deedles Posted January 18, 2013 Share Posted January 18, 2013 That's an awesome knife Terra.Can I just put my love for my Santoku out there. I shouldn't love a knife like that. I don't allow anyone else to use it. I just hope Blaines wife feels the same Link to comment Share on other sites More sharing options...
wolverine Posted January 19, 2013 Share Posted January 19, 2013 so it was time to buy a knife. fortunately, i do understand the search function and was able to resurrect this thread.rather than throw caution to the wind, i purchased the mac santoku recommended by chef and others,all in all, pretty lifechangingReally? It is that awesome? Link to comment Share on other sites More sharing options...
Reposado Posted January 19, 2013 Share Posted January 19, 2013 Really? It is that awesome?Indeed. Sometimes at the grocery store I will look around and. Think about what would be fun to cut. And it came with a solid box that will make it easy to take with. Link to comment Share on other sites More sharing options...
DreamSongs Posted December 26, 2013 Share Posted December 26, 2013 Bumping thread so I can find it more easily. Every year, my folks complain that they don't know what to get me for Christmas. So 6 months of dropping obvious hints about wanting a really nice kitchen knife got me a $70 Rowena iron. I've used an iron 3 times in 4 years :lol: I guess that means I'll be going knife shopping :D Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted December 26, 2013 Share Posted December 26, 2013 I picked up one of these and a ceramic steel for honing based on recommendations in this thread, and also from a sous-chef friend. Didn't want to drop $250 on a knife at the time, but my girlfriend complained of the lack of quality knives in my kitchen so I knew I needed to do something. She's addicted to the thing. I got it back in september and the thing is badass. It makes cooking even more fun and I find myself volunteering to chop anything that needs chopping. I'm moving soon and will probably give this one to the gf and get a new one, along with a nicer paring knife. Link to comment Share on other sites More sharing options...
Deedles Posted December 27, 2013 Share Posted December 27, 2013 I got a ceramic utility knife for Christmas. Got to admit, I'm slightly terrified of it. Link to comment Share on other sites More sharing options...
MercenaryChef Posted August 13, 2014 Share Posted August 13, 2014 bringing this thread back to life i would like to introduce the board to my latest and currently favorite blade. it is a 210mm gyuto by american craftsman murray carter. he is a master blade maker who worked in japan for many years in a small village. the blade is white steel (carbon) clad in stainless. the handle is rosewood, onyx and cobalt (i think.) as beautiful as it is it functions like a dream. it is razor sharp, sharpens very easily, is very thin and nimble and just lays waste to whatever i put it to. just thought i would share. Link to comment Share on other sites More sharing options...
Seli Posted August 13, 2014 Share Posted August 13, 2014 Wow, that is a beauty. Link to comment Share on other sites More sharing options...
Inigima Posted August 13, 2014 Share Posted August 13, 2014 Beautiful, MC. :) Link to comment Share on other sites More sharing options...
Ixodes Posted August 13, 2014 Share Posted August 13, 2014 Nice shank! That handle made me weep. Rosewood is such a fine choice. Link to comment Share on other sites More sharing options...
DemiNymph Posted August 17, 2014 Share Posted August 17, 2014 I have been using ceramic knives for a few years now. They are the best for fruits and vegs. A watermelon can be cut through with no trouble at all. I won't ever use a stainless steel knife on fruit+vegs anymore. I've never sharpened the knives and the smaller fruit knife has been used daily for about 4 years. Going strong. The peeler is the absolute best thing and you NEED this if you peel things like carrots, potatos and apples often. You will not regret. Not so good for meat as it's not great for cutting through the skin and it can't cut bones, so it's the good ole stainless steel knives for that. Link to comment Share on other sites More sharing options...
Lily Valley Posted August 21, 2014 Share Posted August 21, 2014 Can anyone tell me what type of knife the fourth one from the top is in this set? Fifth from the top if you count the steel. I got a set for a wedding gift a thousand years ago and that knife was the one I used every day for 15 years. It was the best knife out of the set. The chef knife was crap. It got lost a couple of years ago and I've been looking to replace it, but I can't even find out what to call it. Two of my friends found one in thriftstores. I haven't had any luck. Link to comment Share on other sites More sharing options...
all swedes are racist Posted August 21, 2014 Share Posted August 21, 2014 Lily,Not 100% sure, but I think I'd call that butchers knife? Link to comment Share on other sites More sharing options...
Yagathai Posted August 21, 2014 Share Posted August 21, 2014 I've seen it called a butcher's knife, but often that also means cleaver. More accurately I think you'd call it a scimitar, sometimes spelled cimiter. See http://www.knifemerchant.com/product.asp?productID=4869&gclid=CjwKEAjwsdafBRC2rYuDuYXk2TESJACsUN_uvF-avRnTp4Lq1ofStc3-HU_iEcfJv0L3C6PDKPyd5RoCqQvw_wcB Link to comment Share on other sites More sharing options...
Lily Valley Posted August 21, 2014 Share Posted August 21, 2014 Thanks y'all. Now I just have to find one that is a bit less expensive. That is a lovely specimen. Link to comment Share on other sites More sharing options...
wolverine Posted August 21, 2014 Share Posted August 21, 2014 I have been using ceramic knives for a few years now. They are the best for fruits and vegs. A watermelon can be cut through with no trouble at all. I won't ever use a stainless steel knife on fruit+vegs anymore. I've never sharpened the knives and the smaller fruit knife has been used daily for about 4 years. Going strong. The peeler is the absolute best thing and you NEED this if you peel things like carrots, potatos and apples often. You will not regret. Not so good for meat as it's not great for cutting through the skin and it can't cut bones, so it's the good ole stainless steel knives for that. Maybe I am weird, but I never peel potatoes and very rarely carrots. I always just scrub them pretty good and use them with the peels. Even if I am making mashed potatoes I leave the peels on. Life's too short for peeling potatoes. Link to comment Share on other sites More sharing options...
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