Posts by Iceman
1 - 3 of 13 Posts
Joined
·
2,843 Posts
There is not a bad knife on that list I put up. I even put up a "Shun" for the point of showing no partiality. From the time of that last post until now, I've trimmed out 50-lbs. of hanger steak. I did it with a $10 "Chicago Cutlery" santuko and a $1.50 "IKEA" petty. I trimmed it out expertly, beautifully and deliciously. Could I have done it any better with a $600 gyuto and a $200 petty?!? NO. Most of the best "really working" chefs that I know and work with have German knives. I've never held any of those that I've liked though. LOL. I've never been in a good kitchen that didn't have good sharp staff knives. Almost every time they were either VF's or Dexters. Almost every one of those kitchens had a "Chef's Choice" electric sharpener too. You can talk all day about big $$$ knives. That's cool. I like knives. This is a forum, you're supposed to talk about stuff. My problem is with every "new to cooking" or "looking for my first knife" person asking for help that gets recommended very expensive knives. Then after a number of posts the OP has disappeared and the tread becomes another knife muscle flexing thread. Big $$$ knives don't make better food. Skills trump expensive equipment.
We work in kitchens ... This ain'te rocket surgery.
Joined
·
2,843 Posts
LOL. Yeah well ... I guess I am relatively well versed in the subtleties of language, and I can speak for myself. For any "home cook", the QC of the Richmond knives is just fine. It's just fine for any working pro-chef/cook too that is not all jacked up on names and price. The Tojiros and VFs are just fine too.
Let me remind you here ... we're talking about a HOME COOK, not a master chef or an Iron Chef on TV. Just a regular real person. My 1974 Chicago Cutlery chef knife, when sharp and used properly, can work just as well as anything you could suggest in the hands of a HOME COOK. Now I'm not at all saying that the OP should get a $4.99 Acme cheapo knife. NO, not at all. I'm just trying to be realistic and suggest something in the "regular standard nice knife" category.
Please try to refrain from challenging my culinary credentials. It's rather insulting.
Let me remind you here ... we're talking about a HOME COOK, not a master chef or an Iron Chef on TV. Just a regular real person. My 1974 Chicago Cutlery chef knife, when sharp and used properly, can work just as well as anything you could suggest in the hands of a HOME COOK. Now I'm not at all saying that the OP should get a $4.99 Acme cheapo knife. NO, not at all. I'm just trying to be realistic and suggest something in the "regular standard nice knife" category.
Please try to refrain from challenging my culinary credentials. It's rather insulting.
We work in kitchens ... It ain'te rocket surgery.
1 - 3 of 13 Posts
