THE ACCURATERELOADING.COM KNIVES AND KNIFE MAKING FORUM


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Never thought I'd be posting anything in the 'knife' section of AR but I have grown a certain respect for knives lately. Matter of fact I have recently purchased 3 Ingram knives. The quality and feel is just amazing.

My question is what knife set would you advise for a kitchen set? Must include steak knives, paring, and other assorted.
You members here would be a great help as I've never given much thought to it but the knives I currently have, well, are horrible. Case in point: the set I have now are serrated. Who has serrated steak knives?? LOL
 
Posts: 3456 | Location: Austin, TX | Registered: 17 January 2007Reply With Quote
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Give mstarling an e-mail or pm. He hangs out here a bunch. He makes excellent knives and is also a super guy.
Okie


Keep yer powder dry and yer knife sharp.
 
Posts: 556 | Location: Texas City, TX. USA. | Registered: 25 January 2004Reply With Quote
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The only knives a chef uses are

French chef's knife I suggest o a 10" blade
Paring knife

You can get away with the above two If you want to get more elaborate add:

serrated slicer-slicing bread, tomatoes etc.
boning knife
filleting knife
fluted slicer--very nice for carving roasts

That's all you'll ever need

the chef
 
Posts: 2763 | Registered: 11 March 2004Reply With Quote
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I've had loads of fancy expensive "Chefs" knives.
Most end up in my tool box.
Now I have Kitchen Devils pro range. I love 'em.


"When doing battle, seek a quick victory."
 
Posts: 4739 | Location: London England | Registered: 11 May 2003Reply With Quote
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I use Swiss knives mostly Ladvar or Victorinox because they are easy to sharpen on the go, sometimes I'll buy an el cheapo henkel with the yellow handle. I hate the forged knives they are too brittle and hard to sharpen. I've never seen a Kitchen Devil so don't know what you're talking about.

A "chef's knife" is a shape not a brand or type.

the chef
 
Posts: 2763 | Registered: 11 March 2004Reply With Quote
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