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Joined: Jan 2001
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Campfire Tracker
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OP
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Joined: Jan 2001
Posts: 5,087 |
I am in the market for a real good kitchen knife or two. I don't need anything more than a chefs knife and a paring knife. My knives do not see the inside of a dishwasher and are kept sharp with a good steel. Now is the time for new quality knives. Any suggustions. <br> <br>Bullwnkl.
Money talks Bull [bleep] walks Business as usual
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Joined: Jun 2000
Posts: 11,305
Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2000
Posts: 11,305 |
No doubt. <br> <br>Victorinox/Forschner. <br> <br>I've got an in if you're interested. <br> <br>Rick
"What we obtain too cheap, we esteem too lightly: it is dearness only that gives every thing its value. Heaven knows how to put a proper price upon its goods; and it would be strange indeed if so celestial an article as freedom should not be highly rated." Thomas Paine
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Joined: Jan 2001
Posts: 16,032
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 16,032 |
That's what the big boys use <br>BCR
Quando Omni Moritati
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Joined: Jan 2001
Posts: 9,097
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2001
Posts: 9,097 |
When I cut meat for Iowa Beef we used Forschner or F-Dick. I still have some of these and use them for processing my deer. Those are the best. Most restrauant supply companys will have them. <br> <br>If you need chefs and paring knives (kitchen knives as opposed to butcher knives) Hinkle is what the pros use. I have some of those too and they are top quality. You can find them at the yuppie kitchen shops in the malls. <br> <br>You are right to keep them out of the dishwasher. That is real bad for knives. <br> <br>I follow a few rules with my knives; <br> <br>1. keep them sharp ( use the smooth steel ) <br>2. keep them hidden where the wife and kids can't find them. <br>3. use a knife for one appilacation only. ( butcher knives cut only meat, chefs knives are for choping vegtables, skinning knives are only for skinning, filet knives for fish,..etc. I sharpen each blade at the best angle for the intended purpose and use it only for that purpose. This maintains the edge and speeds resharping. <br>4. never let a wooden handled knive soak in the sink. (bad) <br>5. unless you sharpen knives for a living, use a Lansky sharping device. It takes almost daily practice to use a stone and hit the same angle on both sides of the blade every time. <br>6. if kitchen shears will do the job don't use your knife.
"The only thing necessary for the triumph of evil is for good men to do nothing." Edmund Burke 1795
"Give me liberty or give me death" Patrick Henry 1775
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Joined: Jan 2001
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Campfire Tracker
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Good advice PDS, I already use all but the kitchen shear pointers. Going to Seattle next weekend to look for Hinkles and buy some skate wing at the farmers market. <br>Thanks again <br> <br>Bullwnkl,
Money talks Bull [bleep] walks Business as usual
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