Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Accessories => Topic started by: Keymaster on September 08, 2012, 05:31:18 PM
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Some people like to dress the part when cooking, I not being one ;) but maybe someone in the forum might be. I have ordered from Happy chef before and if you get personalized embroidery done they are quite slow but if you just order with no embroidery they are quicker to ship. They have some damascus knives for sale and some good priced knife sets as well.
BBQ Pants (http://www.happychefuniforms.com/800-347-0288/order.cfm?ProductID=24&Ref=NewProducts&OColor=Barbecue)
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Thanks for the tip! I am in need of some new knives...Some that will keep a razor sharp edge nicely. Brand ideas anybody?
T
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Victorinox makes a great kitchen knife.
I use a Japanese version of the Shun. The Shun is their American brand. Very hard steel and holds it's edge but not easy to sharpen. Kind of a trade off but wicked sharp when properly done.
Cutco knives are really good but only available through dealers.
Forschner knives are another great choice.
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Thanks Mike!
Been looking at Shun...and the Ken Onion's. Have Cutco, just want a better handle.
T
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The Ken Onion's are beautiful... but do I want to put it on display or use it in my kitchen?
My next set I buy will be the Victorinox ;)
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I have one good knife and it is fair at best. It is a one stikman JA henkils probably about 8" X 1-1/8" made in spain but very sharp and it is my go to knife. My co-worker told me that you can tell the quality of Henkels knives from how many stik men are on the blade . 3 is the best and 1 is lowest quality. My favorite knife has one stikman and all my steakknives have 2 stikmen. Thats all I got to say about that :)
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I took several cooing classes recently. The Sous Chef and I talked about knives. His recommendation is Hammer Stahl. Not cheap, but not the most expensive, either. Check them out at http://www.hammerstahl.com/.
Art
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Well as far as pants go, I normally cook in whatever pair of grungy shorts I have that I don't mind getting stuff on. When I think it will get messy I put my apron on. It reads "Bubba's Bar & Grill, Home of hot women and cold beer". I'f rom Alabama, what can I say.
I have a set of the one stickman Henckel's knives that work pretty well for me. My favorite knife for working with meat is a vintage Ontario Knife Co Old Hickory 10" slicing knife. It is high quality carbon steel, gets wicked sharp with a little work and holds an edge forever. I am looking at buying a new set of Ontario knives but they say the new ones are a good bit of work to get a good edge on the the first time, but easy to work with after that.
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I have had a Henckel's 2 man set (their four star 8 knife set) for 12 years and they are still sharp to this day and I have never ever put them to a stone or on a grinding machine (ie Chef 1000) and never ever will. Those are any knives worst enemy. They or you will ruin the angle of the edge and then the knife will never stay sharp. All you need to keep them sharp is a good quality knives steel and use it regularly just as you see all the butchers use.
As for Chef Pants I wore them for too long and don't need them at home.....plus I look look like crap in checks
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And never put a good knife in a dishwasher!
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And never put a good knife in a dishwasher!
Very true - my wife put one of my Shun's in the DW awhile back - bent the tip. I did learn one good thing, Shun offers free lifetime sharpening of their knives. Yes, you do have to send them off to Washington (hmmmm.... is this some hippy cat herder at work???) So, there is a cost for postage back and forth - but you are assured the angle will be their unique angle and all will be correct. I sent the damaged paring knife to them and it cam back in great shape (along with a note telling me NOT to put it in the dishwasher!)
I like my Shun's (have fileted a few thumb and fingernails) for kitchen work, but have a couple knives from El Salvador (Condor) that I enjoy for camping and grilling. They are sharp (almost as sharp as my Shuns) hold an edge, easy to hone, and are made for the outdoors - well balanced, strong and stand up to whatever you can imagine. Oh, and they are incredibly inexpensive!
http://www.amazon.com/Condor-Nessmuk-Handle-Leather-Sheath/dp/B003SYYWB8/ref=sr_1_9?ie=UTF8&qid=1347318245&sr=8-9&keywords=Condor+knives
http://www.amazon.com/Condor-Hudson-8-5-Inch-Walnut-Leather/dp/B003D9RBPW/ref=sr_1_3?s=sporting-goods&ie=UTF8&qid=1347318347&sr=1-3&keywords=Condor+knives
http://www.amazon.com/Condor-16-Inch-Jungle-Carbon-Leather/dp/B002ZVNOK0/ref=sr_1_10?s=sporting-goods&ie=UTF8&qid=1347318347&sr=1-10&keywords=Condor+knives
Cheers,
David
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David, after I found my Ontario Old Hickory 10 inch knife in a box of antique knives we had I have been jonesing for one of their 14 inch carbon steel butcher knives. This thing looks like a freaking pirate cutlass. I know I should probably go with the 10 inch butcher, but size matters.
http://www.knivesplus.com/QN-714-Old-Hickory.HTML
My 10 inch slicing knife is the best cutting knife I have owned.
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Ken, you are so right! There is just something so right about a big old carbon steel blade - call it a cutlass, call it a machete, but call it mine!
David
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Anybody play with the ceramic blades? Been looking at the Kyocera line. And Stone River gets good press....
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Anybody play with the ceramic blades? Been looking at the Kyocera line. And Stone River gets good press....
We sell some of them at work, I got one of the shelf to use at one of our employee cookouts and was not impressed with it, not good for tomatoes, OK with meat.
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Yah, heard you have to take them to a delapadairy shop to get them sharpened and if you drop one on a hard surface it could break. We passed the stone age years ago. Steel mo betta and round wheel roll faster. But actually I never tried one but seems to me if they sell them at the fair, dont buy them
:)