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Old 01-02-2009, 09:50 AM   #11
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Quote:
Originally Posted by Bill The Grill Guy
I like these: http://www.jahenckels.com/

They keep a great edge and you can usually find them at a reduced price at places like http://www.tuesdaymorning.com/indexCatalogOff.asp
Thanks for the link Bill...I didn't know that Henckels bought Staub and Demeyere. My favorite pans are Demeyere Atlantis. They have the best saute pans I have ever used....they are very expensive tho. My saute is almost $300...but it even puts my All-Clad to shame!
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Old 01-02-2009, 10:45 AM   #12
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When I lived in Seattle I lived about a block and a half from a restaurant supply store. The manager and I talked a lot and he told me that no knives are sold ready to use - at least by professional standards. Chefs and culinary students who buy knives take them immediately to be professionally sharpened. Only then are they really at their highest quality. Sure, they will cut - but they are intended to cut better. His words, not mine - but I believe him.
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Old 01-02-2009, 04:57 PM   #13
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This guy is a friend of mine. He sells Messermiester Knives. I have several curved cimitars and a GREAT 12" chef's knife. Also a 14" granton edge slicer . I swear by these and they are priced fairly. Woodman

http://www.texaspepperjelly.com/cutleryuc.htm
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Old 01-02-2009, 07:09 PM   #14
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Those scimitars look like awesome brisket knives!!
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Old 01-02-2009, 07:15 PM   #15
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Well I don't know many Chefs cept the pimply faced kid who works down at Mickey D's. Wonder if he could qualify as a Chef.. Now whut I do know..and used to know a lot mo betta is butchers. They all use Forschners/Victornox and aint neva met one who ever sent out his knife to get sharpened..or admitted to it anyway. They carry a steel around with em and give it a few licks afore they start cutting. One old Winn Dixie butcher showed me a 10" curved scimitar which he called a steak or breaking knife...which he had used each work day for 30 yrs and have never bumped into anything other than the steel. He tried to sell for 20 bucks but it had wood handles and one of them was chipped. Thats why I got Fribrox handles on mine. He say the health goons don't like wood handles nowadays. Mighta been why he wanted rid of it. Who kinows?

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Quote:
Originally Posted by monty3777
When I lived in Seattle I lived about a block and a half from a restaurant supply store. The manager and I talked a lot and he told me that no knives are sold ready to use - at least by professional standards. Chefs and culinary students who buy knives take them immediately to be professionally sharpened. Only then are they really at their highest quality. Sure, they will cut - but they are intended to cut better. His words, not mine - but I believe him.
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Old 01-02-2009, 09:30 PM   #16
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Well, if were talking high end knives, I'll take my Shun knives over any, any day of the week and twice on Sunday. And they come ready to use immediately. They get tested by having to cut through an apple by "dropping" the knife onto it and it has to slice all the way though it before sent out of the factory. I thought you were looking for an inexpensive knife for butchering???

Monty,

Where and when did you live in Seattle? I lived there from 98 to 00.

Tim
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Old 01-02-2009, 10:41 PM   #17
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97-98. I lived about a block from the main REI store by South Lake Union.
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Old 01-03-2009, 08:02 AM   #18
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I know right where that is. I was station on the Polar Sea down at pier 36 down town. I know that store well though!!! Where are you now?

Tim
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Old 01-03-2009, 09:23 AM   #19
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I found out a long time ago that the most important thing to consider, when buying knives, is how the handle feels in your hand. Having a super sharp blade doesn't matter much if it's not a comfortable fit.

Al
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