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Thread: Simi noob here, looking for a decent knife.

  1. #11
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    Quote Originally Posted by wenus2 View Post
    Knives getting broken and thrown in the trash?
    Sounds like a job for the Forschner Fibrox!
    http://www.amazon.com/Victorinox-Che.../dp/B0000CF8YO

    I wouldn't want to bring even a $100 knife to that work environment, it's not worth the stress. This bad boy will do the job well and is cheap enough to be easily replaced. In fact, it's cheap enough that work might spring for a few to go around.
    +1

  2. #12
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  3. #13
    Senior Member ThEoRy's Avatar
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    Fujiwara fkm or fkh Gyuto 240mm or carbonext Gyuto 240mm.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  4. #14
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    Given your kitchen situation, another plus 1 on the Forschner 10" chef knife recommendation. Mine went walking after a shift, and so glad it that was only a $30 knife.

  5. #15
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    I second a cleaver as well. CCK are great but in carbon which you may not want to deal with and apparently their stainless isn't that great

  6. #16
    Senior Member Jmadams13's Avatar
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    #3 for a CCK or dexter cleaver. For one good reason, some people are so intimidated by them, they will leave them alone. Only one of my co-workers asks to use one of mine, the rest leave them alone. Ask to use other knives yes, but cleavers no
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  7. #17
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by wenus2 View Post
    Knives getting broken and thrown in the trash?
    Sounds like a job for the Forschner Fibrox!
    http://www.amazon.com/Victorinox-Che.../dp/B0000CF8YO

    I wouldn't want to bring even a $100 knife to that work environment, it's not worth the stress. This bad boy will do the job well and is cheap enough to be easily replaced. In fact, it's cheap enough that work might spring for a few to go around.
    +2

    Also, I'll 2nd the notion of getting a butcher's belt / holster and never letting it out of your site.
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  8. #18
    Thanks for all the help guys.

    To answer a few questions.
    .
    I usually sharpen with a ceramic, then a steel. We also have a stone available.

    I mostly cut veggies, chicken breast, breads. No bones.

    I dont know what a FKH.

    Im leaning more twards the Fujiwara out of the links you guys posted, I feel if it looks more expensive, my co-workers will respect it more.

    Can you guys please post some links to what your talking about? I dont really know what CCK is, Or a Tojero DP.

    Thanks guys. Excited to get a new knife.

  9. #19
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by Kabibbles View Post
    ...I feel if it looks more expensive, my co-workers will respect it more.
    That's a dangerous line of thinking (for your knives).
    People that don't know / care anything about knives and also don't have any respect for other people's property are not going to magical behave better when presented with a new, shiny, "expensive looking" tool for opening cans, whacking frozen coconut, removing floor tile, or whatever ever other asinine things idiots think up to do with knives.

    Seriously, I never understood why people think that it's OK to touch another person's tools. Using, much less abusing, destroying or losing someone else's tools in pretty much any other trade is a good way to get run off the job (if not also stomped into the ground). It blows my mind when I hear stories about kitchens where this kind of stuff is accepted, but if you're not going to change the environment / keep people from doing what they've been doing, then you need to just make sure they never have the chance to get their hands on your new knife.
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  10. #20
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    tojiro dp, they come in different sizes so just search for the one you want =D

    http://www.amazon.com/Tojiro-F-810-T.../dp/B000UANWIC

    chan chi kee cutlery, just go to your nearest china town, they usually have them there. or you can find them online being sold somewhere.

    http://www.chanchikee.com/

    fujiwara, the FKH is the carbon steel line and FKM is their stainless steel line

    http://www.japanesechefsknife.com/FujiwaraKanefusa.html

    then you will need a gyuto / chef knife for most things and a 135-150mm petty and a paring knife......

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