Knife Blasphemy

[bakerman]

I will say the size really depends on you and what feels good in your hand. I would not go larger than 8" for myself, as that is what is comfortable for me.

I looks like you only need one more knife, which is cool because you can get a good one. Look for the Wusthof Classic chef's knife, it has a bolster and is full tang making it a well balanced knife, the weight and balance really do most of the work for you when cutting, this is important.

There will be the Wusthof Gourmet which will look similar but is a less expensive knife, lacking the bolster, just not as sturdy construction and less than perfect balance, still a good knife, but not as good as the classic.

The Classic is forged steel which many find of superior quality and many say the it will hold an edge longer. The Gourmet is stamped steel, a less expensive process, which produces a less hard metal in most cases.

MAC

[Chap]

Thanks. I'll start saving my quarters.

[isilzha]

Originally Posted by Chefnot

Well, I'm a knife freak you might say. Have a collection of probably a couple hundred and a ton of variation.

Did you get the Ron Popeil set?

[Food Network Fan]

Ginsu!!!

I hear they make actual chef sets now, I don't think they are chef quality, but they have the little wooden block.

[Chefnot]

Originally Posted by isilzha

Did you get the Ron Popeil set?

Ah....a great American entrepreneur.

[BerryBaby]

Ron Popeil has been around forever! Wasn't the Pocket Fisherman his first claim to fame? Never had the need to buy one. Don't think I have ever been near a river or lake and thought, "Wow, if I only had a fishing pole right now."

I had Ginsu knives from a promo that some company had. They were ok. For Christmas my husband bought me a whole new set of knives...they are wonderful!!

[isilzha]

When I was little they had infomercials for the Miracleblade 2000 on, and I loved watching it.

[bluejeanz]

I bought the Popeil pasta machine (extruder) when it first came out and used it a couple of times a week. I guess it couldn't take (or rather wasn't built for) the heavy usage and it died right after the warranty expired. But that's okay. I make pasta on a regular hand-cranked pasta machine now and prefer it.

[aburas]

I love my Wusthof classic offset bread knife. I got it at Williams Sonoma...they were out of them for the longest time. It is an awesome knife.

[Food Network Fan]

I love going to Williams Sonoma, even if it's just to look.