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Post by Deleted on Aug 26, 2010 18:52:26 GMT
I'm curious about those as well, I like the look of the Shun especially the Ken Onion though the ones for Alton Brown with the offset handle was interesting.
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Post by Deleted on Aug 26, 2010 20:46:47 GMT
Liam, I do have the Cold Steel paring knife, bought as a steak knife, it is sharp! It uses 416 Krupp stainless and has a nice gripped handle and was only 5$ before shipping. I do not know how long it stays sharp, but I do like it a lot.
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Post by Deleted on Aug 28, 2010 20:10:20 GMT
Thanks. I've been debating about making the set a gift to my wife so i can get away with ordering a few new machetes.
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Post by Deleted on Aug 29, 2010 17:04:35 GMT
Has anybody tried the Cold Steel kitchen knives? I've been debating about those for a while now. I personally wouldn't recommend them, the "kitchen blades", anyways. The K4, K5 and K7 is what I am referring to, I don't have any experience with the others, but they don't have any meat, and they have 'V' Bevels, they have too much flex and very little meat to support the edge, so I had to sharpen them a LOT. Got better with a convex, though. I don't have any experience with the serrated versions, only the plain edge, so your mileage may vary. Anywho, Cutco makes some decent knives, got a whole set. They work pretty well, take a pretty good edge, and they make the best steak knives I've ever used, the handles feel good in hand, especially if you got grease of anything on 'em, and the blades are rigid, I've used 'em hard and would personally recommend them. Also, ronco... No. :-D I personally just use a Mora craftsmen or my heavily re-profiled roach belly from CS, It has a highly refined convex edge (6000 grit), and it'll go through most anything real smooth, as for the mora, a stainless version with that scandi grind, it'll do food prep no problem, I prefer a little meat when I do food prep anyways.
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