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Thoughts/Suggestions for Improving the knife discussion here?

post #1 of 14
Thread Starter 

Asking everyone who participates here how we might improve the knife discussions forums here on ChefTalk. Feel free to post honestly about what you think might improve the chef knife community and discussion forum here at ChefTalk. Specially shout out for suggestions from the forum heavy hitters. @Galley Swiller , @Phaedrus , @MillionsKnives , @Rick Alan , @ordo , @Benuser . Sorry if I missed anyone.

 

Couple things to spark discussion. 

 

  • Would having sub forums be useful?
  • Regular reviews of different products?
  • Any industry professional you would like to have as part of the forums to discuss products? In the past we have had various chefs and food experts join the forums to discuss topics we can do this with knives but need your input.
  • Your idea... Post it here.

 

 

Thanks for all the great discussions here it really has been a huge help to the community and also to people looking for information about knives. Guess I am just wondering if we can make it better and improve.

 

Thanks,

 

Nicko

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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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)
Reply
post #2 of 14

A sticky: Your First Japanese Knife, with a lot of CT searches, info, advices, etc. about the subject.

Same about Sharpening Your Knife. 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 14

Just a thought, but first of all this is not a knife forum per se so the mix of the curious to the hard core knife knuts is greater than at say CKTG, or KKF.  There could be sub forums on sharpening, different types of knives and their function and what steel/heat treat is optimal for a given task.  You might take a look at those to forums to get some ideas of subs.  KKF has a great questionnaire for those looking for a new type of knife, or a first serious knife.  It gives others in the know something to base suggestions on.

post #4 of 14

I am on KKF also, and I like that it is more about cooking here than collecting.  That's really the big selling point of cheftalk and can set this knife subforum apart.

 

Mostly here we discuss knives that you would be willing to actually use.  Ones that will get banged up a little, sharpened, scratched, taken to work.  We don't talk as much about custom makers, $200+ handles, etc.

 

I second the sticky idea that @ordo brought up.

post #5 of 14
Thread Starter 

@ordo Great idea, do you have a specific thread you are referring to or are there many that need to come under one heading. What we could do it create a tagged topic so we end up with something like this.

 

We did this for all of the Macaron discussions:

http://www.cheftalk.com/tag/macarons

 

Cooking Salmon

http://www.cheftalk.com/tag/cooking-salmon

 

So if you guys could help me compile a list of threads, reviews, products etc I can get this together and set up a sticky.

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)
Reply
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)
Reply
post #6 of 14

I second the thoughts of Ordo and Millions.  CT is more about cooking, and the stickynotes would really help folks.

 

The SN's placed at the header of the knives forums can contain the questionaires and group links to past discussions in terms of choosing what has been said about various knives and their makers, steels, sharpening, etc.

 

I believe for our purpose this would better serve than sub-forums.

 

 

Rick

post #7 of 14

@Nicko,  If you do end up making a new sticky,  I wrote an article that I think should be required background reading for the "what knife should I buy?" thread.  It helps the recommenders if the poster knows what they are looking for.  Otherwise, we'll always give the same recommendations of best price/performance 

http://www.knifeplanet.net/best-japanese-chef-knives-gyuto/ 

 

I don't want to spam my own article or anything, only if you're linking other stuff in the sticky

post #8 of 14
Excellent article, by the way!
post #9 of 14
I would like to support the idea of stickies with some basic information, even some terminology perhaps. So an eternal repetition of the most simple things can be avoided, and make posts more interesting for more advanced users.
A questionnaire would be very helpful in guiding people looking for a new knife. It hasn't to be as exhaustive as the KKF one, though.
post #10 of 14
Oh yeah the KKF one is like applying for a mortgage  - :lol:    A list of stickies would probably be best then when the folks who start repetitive threads can be redirected to the appropriate sticky.   Jon Broida does drop in here on occasion and has been quite helpful on those occasions.  
post #11 of 14
"Oh yeah the KKF one is like
applying for a mortgage", thanks for that one!
post #12 of 14
Thread Starter 

@MillionsKnives The articles need to be on ChefTalk. :)

 

If you guys want to come up with a questionnaire for ChefTalk please start a "Wiki" these can be edited by all of you and then we can make it a sticky.

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)
Reply
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)
Reply
post #13 of 14

Good idea that could be very useful for the cook that wants to expand their knife collection.  Too many sites are like a showroom filled with salesmen offering their best most expensive offerings.

post #14 of 14


Nicko   Why not have a separate forum for knives only  ChefEdB

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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