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Old 05-01-2008, 01:29 PM   #11
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I've never been able to get the site open for some reason-- it times out every time I try to connect.


However, I have a block of knives and use almost every one of them for something, including the cleaver (which I find makes a great pizza cutter).

And i dont' use the Chef's knife--- I removed that from the block and replaced it with a santuko.

*shrug*

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Old 05-01-2008, 01:38 PM   #12
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Wow, thanks for the kind words, folks. I appreciate it. Part 2 of So You Wanna Buy a Knife is up at Leite's Culinaria.

Let's see if I can address some of the questions.

Quote:
Originally Posted by EvilTOJ
I love it! It's a very nice write up. Now after those three cooking knives, what about steak knives?
I like the Forschner Forged Professional series, but they seem to have just dramatically jumped in price. I got two sets of 4 for $89 each. Probably overkill for steak knives but I like Forschner/Victorinox's steel. The Fibrox handled ones would probably work just as well.

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Originally Posted by the_bird
You wrote a book on this topic, didn't you?

Real nice writeup. I *do* have a block, but if it mitigates any of my blame, it *was* a wedding present. You're absolutely right, though - the only knives I ever use are my chef's knife, paring knife (pretty rarely use that) and the bread knife. I'm assuming parts 2+ will get into things like what to look for in a knife, how to care for and sharpen a knife, etc?
I did write a book. "An Edge in the Kitchen" will hit the shelves early next month. There's even a section in there on how to customize a block set to give as a wedding present . These guest articles are part of the ramp up. Part 2 of the article deals with the warning signs that the knives you are looking at might not be the best available. If you are interested in care & sharpening, I wrote a 15,000 word tutorial on Knife Maintenance & Sharpening for the food site eGullet.org a couple of years ago. Parts of it are a little dated at this point but the basics are still solid. About 400,000 people have taken the online class so far, which always amazes me.

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Old 05-01-2008, 01:41 PM   #13
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Quote:
Originally Posted by kornkob
However, I have a block of knives and use almost every one of them for something, including the cleaver (which I find makes a great pizza cutter).
A Chinese cleaver does make a great pizza cutter. I have a pro chef friend who uses a big ass cleaver for everything on the hot line, including using it not only as a pizza cutter but as a peel as well. He slides pizzas in and out of the oven with it.

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Old 05-01-2008, 01:46 PM   #14
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Quote:
Originally Posted by Chad
A Chinese cleaver does make a great pizza cutter. I have a pro chef friend who uses a big ass cleaver for everything on the hot line, including using it not only as a pizza cutter but as a peel as well. He slides pizzas in and out of the oven with it.

Chad
I use it to slide it in and out as well--- makes it very easy to get the pizza out. I can't stand the 'round blade' style pizza cutters.


The one thing i really want in my kitchen if I ever can afford to make the kitchen HUGE is a full size, gas fired flat grill. I did some time on a line once upon a time and cooking on a flat grill makes so many things easy--- especially when cooking for large groups.
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Old 05-01-2008, 01:56 PM   #15
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But . . . but, I love my avocado pit remover and squab thigh deboning set!


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Old 05-01-2008, 02:30 PM   #16
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Knives in dishwashers is one thing. I've actually been able to convince people that it's bad for the wooden handles! One of my GFs snapped the tip off of one of my better knives using it to pry something open. That was one of the very few times I yelled at her. Still have the knife, but not the GF.

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Old 05-01-2008, 02:40 PM   #17
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Quote:
Originally Posted by david_42
Knives in dishwashers is one thing. I've actually been able to convince people that it's bad for the wooden handles! One of my GFs snapped the tip off of one of my better knives using it to pry something open. That was one of the very few times I yelled at her. Still have the knife, but not the GF.
Yeah--- that's annoying.


Like the time I caught an old roommate stirring paint with the handle of a socket wrench.
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Old 05-01-2008, 02:45 PM   #18
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Nice article, Chad. I like the way you write.

In my knife drawer I have an 8" chef knife, 12" serrated slicer, 6" boning knife, and a paring knife. This is the combo I've used for years. I also have a steel and a stone for sharpening.

Up in the cupboard above the fridge I have at least 25 different knives I collected when I was cooking for a living but I never use any more. Most of them I didn't even use then.

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Old 05-01-2008, 09:57 PM   #19
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Quote:
Originally Posted by Beerthoven
Nice article, Chad. I like the way you write.

In my knife drawer I have an 8" chef knife, 12" serrated slicer, 6" boning knife, and a paring knife. This is the combo I've used for years. I also have a steel and a stone for sharpening.

Up in the cupboard above the fridge I have at least 25 different knives I collected when I was cooking for a living but I never use any more. Most of them I didn't even use then.
Thanks! That's really kind. Writing is such a solitary activity that it's great to get some feedback.

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Old 05-01-2008, 10:04 PM   #20
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Well now we all know that your avatar has far too many knives!

Methinks this book might make a good Father's Day gift.

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