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Old 01-06-2014, 10:21 PM   #1
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Default Bought my first decent knives

I was a TJ Max and bought a 8 inch chef knife and a 4 1/2 inch parring knife. Made by Calphalon. Forged with German steel in China. (I know but I want decent knives to learn, not the expensive ones) I am going to test them out soon. I am excited. Got them for about 1/4 of what Amazon sells them at.

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Old 01-06-2014, 10:24 PM   #2
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Very nice! I love a good sharp knife. You might also want to look at getting a sharpner for those knife. I have an expensive hand held one that I use every couple of uses. Just swipe a few times and your good to go.

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Old 01-06-2014, 10:34 PM   #3
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Cool. I will buy one. I will order one from amazon that has high reviews. I like the fact that its a kitchen tool that must be maintained and used with great results. I am going to watch how to videos on how to chop and dice like a real chef (safety first)

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Old 01-07-2014, 06:24 AM   #4
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Get yourself this:

http://www.amazon.com/gp/product/B00200L90I/

And this:

http://www.amazon.com/gp/product/B0000DD1MK/

And watch enough youtube videos to learn how to use them. If you're going to have good knives, it's worth learning how to properly sharpen them.

(Practice on your old crappy knives BTW, as it does take some practice...)

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Old 01-07-2014, 08:30 AM   #5
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Good kitchen knives are like carboys.... They multiply when you're not watching.

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Old 01-07-2014, 11:12 AM   #6
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Careful with those calphalons. The two that I had both ended up with huge chips in them. They seemed more brittle then any of my other knives. That being said, I'm a chef so I likely punish my knives more than you. They did keep a very nice edge for me though. Good luck, enjoy the knives and tuck those fingers back!!!

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Old 01-07-2014, 11:39 AM   #7
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I would get a nice honing steel. It can make all the difference in the world. I like to use the very smooth ones. Forshners are good, but I usually use an F. Dick brand at work (meat cutter)

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Old 01-07-2014, 02:13 PM   #8
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I just use a steel on my fancy Victorinox knife. Went to cut onion last night and thought it went in kind of firm, so a few swipes on the steel and and it slipped right through.

Now I need to spend the $$ on a decent hollow ground blade. I have a smaller one, but it's too small for slicing potatoes and whatnot.

I think a nice, sharp knife makes the difference between hating cooking and enjoying it.

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Old 01-07-2014, 03:55 PM   #9
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Quote:
Originally Posted by Homercidal View Post
I just use a steel on my fancy Victorinox knife. Went to cut onion last night and thought it went in kind of firm, so a few swipes on the steel and and it slipped right through.
This is a ceramic steel that I use. It is excellent for not only the occasional touch up that most steels do efficiently, but it can also put a good edge on a knife that needs it.

Great tool at a great price.

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

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Old 01-07-2014, 10:07 PM   #10
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I will buy the Rachael ray diamond finger sharpener. Seems it will do the job.

I am thinking the DMT set of four stones... but the price is a killer. A chef had a set over 15 years and still working. Tough decisions.

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