Posts by LordRatner

LOL, no kidding, right? These guys and gals made it possible for me to cook with the fewest tools possible.

I have the Mac Pro 9.5 inch Chefs knife, and it's a great blade, You wont be dissappointed. So tell me guys, whats so good about the Mac bread knife?

I wish it didn't leave so much unused space on either side. But that's about my only complaint

Check out my "Build my Kitchen Arsenal" thread in the equipment section. boar d laze posted alot of great info for knives.

Sounds good. I didnt have anything to cut last night, except for a bunch of carrots, but wow, I've never used a sharp kitchen knife before. Gotta get used to holding it the right way and the proper motion for cutting, but that thing...

The knives have arrived! So what angles should I sharpen these bad boys to?

Ok, shot an email to the EdgePro folks, and got a $5 upgrade to the 12" ceramic steel w/ handle on the Apex 2 Kit. The Mac Pro knives get in today, and after a fair deal off drilling and bolting, I got the magnetic knife block...

Ok, that gives me another question to ask: What is the "8 inch 1200 Grit Ceramic Hones" in the Apex 2 kit? Is that the same as a steel? I do like the price on the Idahone. Oh, and a pic of the All Clad I snagged at TJ Maxx...

Quick question: Looking at the Edge Pro Apex kits, how much do I need the "3" kit over the "2" kit?

Awesome info, I'll look into the options you went over. And yes, I'd love a draft of the sharpening chapter, with a promise to buy the book when it comes out (as long as its not a $300 book, lol)