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Thread: Iron Chef American Knives

  1. #1
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    Iron Chef American Knives

    Watching Iron Chef American, they don't let you see the knives that they are using very well, prolly cause they aren't sponsors, butt I'm seeing the challenger using a Glestain sugi for doing mirepoix.
    Trying to guess the tools used makes the show more entertaining, I think!

  2. #2
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    I've annoyed my girlfriend on more than one occasion by pausing or rewinding the program to investigate their knife choices...

    A lot of Nenox on that show!

  3. #3
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    I've noticed the same thing. Every now and then I'll recognize a knife but you have to be quick. They usually don't show the knives for very long.
    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

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    Quote Originally Posted by Vertigo View Post
    I've annoyed [insert name or title here] on more than one occasion by pausing or rewinding the program to investigate their knife choices...
    Guilty. I was pretty excited to see some Glestains.

  5. #5
    Senior Member Avishar's Avatar
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    I know Michael Symon uses the red handles nenox's, and a lot of challengers seem to use Suisin INOX's. I've also seen a few misonos, and a couple of those Masanobu gyutos. I've never hit pause and/or rewind *shifty eyes*

  6. #6
    Senior Member ThEoRy's Avatar
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    I pause all the time on Top Chef and Iron Chef. "Ooh Togiharu hammered damascus!" lol
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #7
    Senior Member Citizen Snips's Avatar
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    oh thank god!!!

    i thought i was the only one to shout at the tv during iron chef when recognizing a knife they used. i have also been guilty of receiving some hefty sighs from my wife when i have to rewind and pause to give her a brief description of what that chef was using and why it is great, good, or garbage

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    Quote Originally Posted by Citizen Snips View Post
    pause to give her a brief description of what that chef was using and why it is great, good, or garbage
    For some reason, and I really can't say why, other people aren't nearly as interested in my commentary as they are in Alton's.


  9. #9
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    Quote Originally Posted by Vertigo View Post
    For some reason, and I really can't say why, other people aren't nearly as interested in my commentary as they are in Alton's.

    I'll bet they don't pay you as much, either.

  10. #10
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    Alton's is the product of a lot of homework, if not some scripting as well. It's tough to compete with that.

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