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  Reply # 1945416 23-Jan-2018 14:20
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One of my cuzzies was a well-known London Chef and was rather cynical of the high-end knife market, but sometimes used whatever else came as product placement when he did TV work etc.  In his own kitchens he used Rosewood handled Victorinox knives with comment that the bare wood handles didn't slip in wet/greasy hands, and that some chefs preferred the Japanese Global knives with the rubber-dimpled steel handles. I believe those are still pretty much standard recommendations for trainee chefs to purchase a set of either and they probably stick to the brand/style of knives they're familiar with.

 

I suspect that the very very high end of the market possibly aren't true "chef's knives" - if that means professional chef - even despite what some of those chefs may say (on behalf of their sponsors).  Not to say these aren't fantastic objects of desire, but they're not going to make any difference to what's served up on the plate.

 

 


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  Reply # 1945417 23-Jan-2018 14:21
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Only knife I've been impressed with (keeping in mind knives arent something we tend to worry about :) ), is one of those small Forever Sharp jobs.... got a free one after watching a demo at The Warehouse few years ago. Thing still cuts quite happily after all the abuse ive given it :)

 

I did buy a "decent" (ie: Cheap yet branded) filleting set for when I was fishing - did help, wife complained less about the number of bones she was finding in the snapper fillets :D

 

 





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  Reply # 1945424 23-Jan-2018 14:28
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xpd:

 

I did buy a "decent" (ie: Cheap yet branded) filleting set for when I was fishing - did help, wife complained less about the number of bones she was finding in the snapper fillets :D

 

 

I got in very deep trouble recently for using my wife's tweezers to remove pin bones from sides of salmon before I smoked them.  I'd used them many times before - sight unseen and cleaning them first of course -but forgot to sterilize/deodorise them and sneak them back to the trinket box full of sophisticated plucking instruments on her dresser. I still don't get what the big deal was - but it was a big deal, apparently.


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  Reply # 1945425 23-Jan-2018 14:29
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xpd:

 

I did buy a "decent" (ie: Cheap yet branded) filleting set for when I was fishing - did help, wife complained less about the number of bones she was finding in the snapper fillets :D

 

 

Jeez she's getting fresh snapper she should be bloody grateful (or do the filleting herself)!  :-)

 

 

 

 


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  Reply # 1945426 23-Jan-2018 14:31
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Fred99:

 

xpd:

 

I did buy a "decent" (ie: Cheap yet branded) filleting set for when I was fishing - did help, wife complained less about the number of bones she was finding in the snapper fillets :D

 

 

I got in very deep trouble recently for using my wife's tweezers to remove pin bones from sides of salmon before I smoked them.  I'd used them many times before - sight unseen and cleaning them first of course -but forgot to sterilize/deodorise them and sneak them back to the trinket box full of sophisticated plucking instruments on her dresser. I still don't get what the big deal was - but it was a big deal, apparently.

 

 

Did you get forgiven, Fred? They do say that it's easier to be forgiven than it is to get permission. 

 

True?

 

 


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  Reply # 1945452 23-Jan-2018 14:40
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kryptonjohn:

 

Fred99:

 

xpd:

 

I did buy a "decent" (ie: Cheap yet branded) filleting set for when I was fishing - did help, wife complained less about the number of bones she was finding in the snapper fillets :D

 

 

I got in very deep trouble recently for using my wife's tweezers to remove pin bones from sides of salmon before I smoked them.  I'd used them many times before - sight unseen and cleaning them first of course -but forgot to sterilize/deodorise them and sneak them back to the trinket box full of sophisticated plucking instruments on her dresser. I still don't get what the big deal was - but it was a big deal, apparently.

 

 

Did you get forgiven, Fred? They do say that it's easier to be forgiven than it is to get permission. 

 

True?

 

 

Completely forgiven when after a few days of rain, I found my Milwaulkee battery sabre-saw next to a pile of tree prunings in the chicken yard.

 

 


epr

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  Reply # 1945524 23-Jan-2018 15:36
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kryptonjohn:

epr:


If I was going to go crazy and spend lots of money on kitchen knives I would get Peter Lorimer knives as they are hand made and look amazing.



Those Damascus steel knives really do look amazing. Where is this guy?


There's an artisan making hand forged knives at Kuaotunu:


https://www.facebook.com/Dan-Franklin-hand-forged-knives-1603874853229382/


Must drop in and have a look next time I'm there.


 


 



I think he is in Canterbury but I cannot honestly remember but I love his stuff and the Damascus knives do look awesome and I am always impressed by the look of the herb knives.

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  Reply # 1945527 23-Jan-2018 15:40
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Llyod Franklin is the guy in the Coromandel. Hand Forged Knives. 

 

Went there a couple of times, saw lots of nice items, not that took my fancy right then and there. Prices ranged from $200 to the credit card limit :) 

 

 


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  Reply # 1945532 23-Jan-2018 15:51
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kryptonjohn:

 

Similarly, I find a good non-stick pan to be a pleasure. It's a shame that pans eventually always lose their non-stickness.

 

 

OT: That's why most of our pans (there must be seven or eight) are made of >>well burned-in<< cast iron or blacksmithed iron pans with a patina. After use, you just have to wipe them out with a wet, finally with a oily tissue - but never clean them in a dishwasher or soap water. It would destroy that patina coating.

 

 





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  Reply # 1945537 23-Jan-2018 15:55
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I use a set of Wusthof Classic knives and been very pleased with them. Now I need to learn the best way to sharpen them properly...


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  Reply # 1945539 23-Jan-2018 15:56
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phrozenpenguin:

 

I use a set of Wusthof Classic knives and been very pleased with them. Now I need to learn the best way to sharpen them properly...

 

 

I send mine away :-) There are a couple of guys with good setups who review well. Wasn't too expensive. 

 

 


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  Reply # 1945540 23-Jan-2018 16:02
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Tinkerisk:

 

kryptonjohn:

 

Similarly, I find a good non-stick pan to be a pleasure. It's a shame that pans eventually always lose their non-stickness.

 

 

OT: That's why most of our pans (there must be seven or eight) are made of >>well burned-in<< cast iron or blacksmithed iron pans with a patina. After use, you just have to wipe them out with a wet, finally with a oily tissue - but never clean them in a dishwasher or soap water. It would destroy that patina coating.

 

 

Yeah, we've got a very heavy Aga pan that's been carefully seasoned in. But it's nothing like the non-stick of a new non-stick pan. Can't dry fry an egg in it and slide it off like a teflon pan.

 

 

 

 


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  Reply # 1945542 23-Jan-2018 16:05
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Fred99:

 

I still don't get what the big deal was - but it was a big deal, apparently.

 

 

Swap wife and proceed with fishing. ;-)





Nope, English isn't my mother tongue. But that's why I'm here. smile


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  Reply # 1945543 23-Jan-2018 16:05
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networkn:

 

phrozenpenguin:

 

I use a set of Wusthof Classic knives and been very pleased with them. Now I need to learn the best way to sharpen them properly...

 

 

I send mine away :-) There are a couple of guys with good setups who review well. Wasn't too expensive. 

 

 

Wife handed some OK Victorinox kitchen knives to the cobbler guy by the supermarket for sharpening. He *destroyed* those knives on a bench grinder. I could have cried.

 

 


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  Reply # 1945544 23-Jan-2018 16:06
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Tinkerisk:

 

Fred99:

 

I still don't get what the big deal was - but it was a big deal, apparently.

 

 

Swap wife and proceed with fishing. ;-)

 

 

He's probably spent years training the one he has. It's quite a hassle to get a replacement.

 

 


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