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Win This Set of Knives!!!!  

post #1 of 15
Thread Starter 

Starting this month ChefTalk and Mad Cow Cutlery will be giving away a set of three knives from F. Dick’s forged Premier Plus line: 9” chef, 6” flexible boning, and 3.5” paring knife.  MSRP is $280.00.

 
 
cheftalk_set1_small.jpg
 
 
Tell Me, How Do I Win?????
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In an effort to jump start our community reviews we want you to take a minute and write a review of at least one cutlery product you own (chef knife, pairing knife, etc). Reviews need not be lengthy, but they must clearly state why you like (or dislike) the knife and why you would (or would not) recommend it. Every time you write a review your username will be put into the drawing. The more reviews you write the more you increase your chances of winning. See official rules below.
 
If you are not sure of how to write a review on ChefTalk then please review this tutorial on Writing Reviews
 
 
 
Official Rules:
  • Reviews should be no less than 5-7 sentences in length. Write your review as if you were writing it for a friend so that they would know why you think they should purchase the product you are reviewing.
  • Each review must be your own writing.
  • You cannot re-use the same text for one review on another review. Each review must be unique.
  • You must include pros and cons with your review.
  • You must include an overall star rating with your review.
  • Because of shipping costs the contest is only open to U.S. community members.
 
At the end of the month one winner will be chosen randomly from all the usernames of those that wrote reviews. The winner will be notified the first of September. And if you don't win, don't worry you will have plenty of chances to win as we will be giving away prizes for reviews each month so stay tuned.
 
 
 
 
A little about the knives
 
Tradition and quality.  All you need for creative cooking.  Forged of one piece of steel, perfectly balanced and ergonomically shaped.  Perfect volume and shape of the handle, seamless between bolster and handle.  This series uses specially developed, high-alloy steel with a well-balanced mixture of materials.  The blade stays sharp for a long time, thanks to maximum carbon content, chrome for resistance to wear, and molybdenum for resistance to corrosion.  The chef’s knives are uncompromisingly designed to be sharp.  Every knife is manually sharpened, honed and polished.
 
  • Long edge retention
  • Laser-tested geometry of the cutting edge
  • Polished blade
  • Perfectly balanced
  • Handle made from high-quality impact resistant polymers
  • Forged single piece steel
  • German made

 

 

In 1778 the Friedr. Dick company was founded in Esslingen, Germany and is still family owned.  The global reputation as a manufacturer of quality knives for the chef and butcher communities is based on consistent reliability and long-life of their products.  Unlike other manufacturers that have shipped the manufacturing of their products to low wage countries, F. Dick products are designed and manufactured in Germany.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #2 of 15

Review

Ken Onion Chef Knife

I am the happy owner of a Ken Onion (Shun) Chef Knive. The knife came ina a bamboo stand and I proudly display it behind the glass in the corner kitchen cabinet. The grip is secure and very comfortable with my hand. Sharper than I can describe, like using a laser to cut veggies, and clean cuts meats like a pro. Stainless Damascus steel, don't know all the tech specs other than it has stayed sharp and used quite a bit. Cleaning is an ease, never seen my dishwasher and never will. Amazing cutting through chickens, beef and even tongue. When I smoke my brisket, I use this baby to slice it nice and thin, even when tough, gives the brisket appearance of being tender. Has held an edge for a good six months. Use a steel between cuttings. Would highly recommend. I have contrasted with my Wueshoff Santoko, maybe not a fair comparison, the Wuesthoff is wonderful but the KO Shun is my choice. Also have a pretty nice Shun Classic Chef but the Ken Onion is my favorite!

 

Dean Nieporte

post #3 of 15

At 2007 Food and Wine Show, Father Dom, monk baker extrodinaire and mainstage talent, gave me an antique bread knife.   It's got a large serrated blade,beveled on one side, which makes

makes for a cleaner slice. The angled tip is just pointy enough to score any raw dough. The 55 year old blade has a tendency to rust, so it needs to be dried after washing, not left on the counter to dry.  The wood handle is made out of walnut, it's turned to a graduated 1/2" diameter. It's securely attached by a slotted metal mount. But what really makes this gift special is that everytime I use it I think of Father Dom and our adventures on stage.  

cooking with all your senses.....
cooking with all your senses.....
post #4 of 15

The knife I am most comfortable with and use the most is an 18 cm Global vegetable knife.

It has a solid feel and a grip that is comfortable to my large hands.Unlike many stylized grips, it is also ambidextrous, which allows me to cut with the hand that is most convenient rather than being designed to only be comfortable in the right hand.

This knife holds an edge well and since I tend to touch-up the edges on my knives regularly, I have only had to truly sharpen this knife once since buying it in 2001.The 15 degree edge that is delivered with Global knives means that they will deliver precise, thin cuts like few other knives in it's class.

In the years of use I have gotten from this knife, I can think of no complaints.

post #5 of 15

I currently use a Global Chef's knife for most of my cooking needs.  My girlfriend saw me admiring the Global knives in Sur La Table and bought it for me as a present some time later.  The knife is much lighter than others that I have used, and the spine of the blade is much thinner than is typical, so it took a little time to adjust my grip for comfort and accuracy.  However, after using the knife for many years now it is the only knife I reach for.  The edge retention is excellent, but when I need to touch up the blade I use an MCC mino sharp plus ceramic wheel sharpener.  Pros: Light, Sharp, Very attractive, Good Edge retention.  Cons: Not the most "natural" feel, takes a little getting used to.  I would give the Global Chef's knife 4 out of 5 stars.

post #6 of 15

I currently have a Shun 8" knife and its the best thing i've layed  my hands on. It has the best combination of sharpness, weight and handle comfort. Even the price is good.  Th first thing i noticed when i used this knife was its very well-balanced. Second, this knife's handle is "D" shaped and fists perfectly in my hand (i wouldn't recommend it if you are  left handed though). Third, after a lot of use, the knife will just stay as sharp as when i bought it. Its just a wonderful knife, i just want to finish writing and go  slice something! :)

post #7 of 15

Review - Henkel *** can’t remember which one - the I.D. has long been worn off....

 

 

The other day while coaching  a cook for one of those myriad of things that can go wrong at any given time - I looked at him and said,  “my knife has more experience than you...”

 

It dawned on me that I have had that Heinkel since my mother gave it to me before going to culinary school, some 30 years ago - the blade has held through numerous sharpening’s, the point has been reground a few times, the handle has sat for countless hours in my hands and all in all this 12 in chefs knife has cut, diced and sliced it’s way through several continents, from a cooks hand to a masters  - If I had to do it all over again I would change a lot of things but not my knife...

 

Solid, Steady, Consistent...

***** stars 

 

It’s the gift I give to my apprentices, hopefully it will last them a lifetime as well...

 

Chef Billy

post #8 of 15

Victorinox fibrox knives.

 

The top recommendation on Cooksillustrated.com. They are very sharp, very light, and the handle is a grippy rubber with great balance.

 

I ordered the set of three. The chefs knife, slicing knife, and the paring knife. They are a great set of knives for the low price they are offered. 

 

I have owned a henkel knife, and a ceramic set of knives. This set is by far the best I have owned yet.

 

Check em out!!

post #9 of 15

Confused.

 

Shouldn't reviews written for the purpose of entering the contest be posted in the review section, rather than here?

 

BDL


Edited by boar_d_laze - 8/11/10 at 12:10pm
What were we talking about?
 
http://www.cookfoodgood.com
What were we talking about?
 
http://www.cookfoodgood.com
post #10 of 15
Thread Starter 

Wow, did not see all these posts. Yikes folks you have to post your review in a product review page. Not in this thread. Please repost your reviews or they will not be counted.

 

Sorry for the misunderstanding.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #11 of 15
Thread Starter 

Hey folks, please only post questions about the give away in this thread, not reviews.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #12 of 15

Oops, sorry.....would you mind directing us to where you'd like the reviews for the contest to go?  seems like if I move the post the whole thread may move.....

cooking with all your senses.....
cooking with all your senses.....
post #13 of 15

<p>
Man, I'd love a new set of knives!!; There's nothing better than German knives in my opinion and this set looks like it'll do the trick for me.&nbsp; I've had many chef knives in my lifer from Chicago Cutlery 10" stamped knife to a Cutco 8" forged.&nbsp; For me the knife easiest to get a clean sharp edge on is a 8" Wustoff chef knife.&nbsp; It sharpens easily and feels balanced in my hand.&nbsp; Yes it may just be a stamped knife like the Chicago Cutlery Chef knife, but it holds it edge better and sharpens easier.&nbsp; My wish is to go replace my knife set piece meal with forged knife from Wostoff or Heinkel.&nbsp; As for the size, I prefer the 10" Chef knife for its abilities where the 8" come up short</p>

post #14 of 15

I love my Hoffritz cleaver! I believe they are now known as International Cutlery. I've had it for many years.

 

I actually think I learned quite a bit about cleaver techniques by watching Chef Martin Yan on tv some years ago. He is a total cleaver wizard!!!

 

the cleaver sharpens easily and stays VERY sharp for a good amount of time, it also has a very straight edge compared to the curve of most cleaver blades. I use it for probably too many things... but like the man says, "If Yan can, you can too!"

post #15 of 15
Thread Starter 

Closing this thread down. You should not post your review here, rather it should go under the product your reviewing in our products section.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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