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I looking to invest in and build a preference for knives.

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  • HC in SC
    commented on 's reply
    I love the Nariki style and use my JA Henkles nariki for almost everything.

    I bought myself a set of 2 Kyocera ceramic knives, but am too afraid to use them - lol.

    They feel like they are going to break like glass! I know they probably won't, but will leave them in the box for now.

  • Marauderer
    commented on 's reply
    Thanks HC, I may have to try one. If it is half as good as they are saying it will be a winner.

  • Huskee
    commented on 's reply
    Aw man...

  • HC in SC
    commented on 's reply
    A-A-Ron is outta luck - LOL!

  • HC in SC
    commented on 's reply
    Yeah - that looks like a serrated bread knife; but if it works - keep on truckin!

  • Powersmoke_80
    commented on 's reply
    Maybe the gift was for you Huskee?

  • Huskee
    commented on 's reply
    I use one of those long blunt tipped slicing knives, but serrated. I'm not entirely sure if it's supposed to be a bread knife or what, but it works wonderfully for sawing through barked meat, and making thin slices at that.

  • Huskee
    commented on 's reply
    You can order a third for me if you like

  • HC in SC
    replied
    I just ran across this one when looking for a Nariki knife to give for a gift:



    The highlighted parts really caught my eye....

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    As an introduction to high-end Japanese cutlery, the Tojiro DP series of knives is arguably the best. The quality of the core VG-10 steel, stainless clad construction, blade geometry, versatility of edge profile, and high level of fit and finish are unmatched at the price points offered. Convexing on the blades is done very well, the tapered spine on most knives in the DP series heightens balance and dexterity, and the flush handle surfaces make these knives incredibly comfortable to use for long periods of time. It is no wonder that these knives are favorites among value-conscious professional and home cooks in both Japanese and Western kitchens. The Tojiro DP 165mm nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping. While a tip is absent on a nakiri, it is actually a quite versatile knife that performs very well in most vegetable cutting applications. Please note: the felt protector fits much better than the saya. Weight: 7.2oz (204g) Blade Length: 165mm Overall Length: 305mm Spine Thickness at Heel: 1.9mm Blade Height at Heel: 45.5mm Photos by Jes Whiteford


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    I not only ordered one for the gift, but one for me.

    Leave a comment:


  • HC in SC
    commented on 's reply
    Check out the Rapala el-cheapo from Wally World first IMHO. They got decent reviews and I have seen several posts where people swear by them. Might give you a better idea of what type of knife you are looking for when you decide to really drop some dough. Agree 100% with Strats partial freezing method. Before someone showed me that several years ago I'd kill myself trying make clean cuts with bacon, steak or roll sausage and have a mess to boot.

  • Strat50
    commented on 's reply
    I just use a very sharp 10inch french knife, as that's what I have. Having the meat semi-frozen also helps. For full bacon slabs, a good butcher knife is the ticket for me. I don't own one, but I occasionally use one at work. It takes awhile to slice a lot of product, but will do well.

  • Matt144
    replied
    Anyone have a good recommendation for slicing bacon and pastrami as thin as possible? Personally, I like the thin slices, but I don't have much room to store a slicer.

    Leave a comment:


  • HC in SC
    replied
    Definitely if that is what works.

    I have used mine as an all purpose knife when camping, tailgating, etc. It is well balanced, fits my hand perfectly, it stays very sharp for along time and it takes a ton of abuse and keeps on ticking.

    Heck, I bet you could drag that dude behind your car for a few miles and then just clean and sharpen it and then slice a tomato razor thin - it's the original Ginsu! Lol

    It makes one heck of a BBQ knife! Think about it.....
    Last edited by HC in SC; January 7, 2015, 06:37 AM.

    Leave a comment:


  • Marauderer
    replied
    Ernest commented
    [COLOR=#6A6A6A !important]January 6th, 2015, 04:42 PM[/COLOR]


    I thought we were talking about kitchen knives.................



    Ernest, ya gotta keep up man. Its rough. I guess HC was considering a Ka Bar for the kitchen. He was wasn't he??? Maybe I didn't keep up!!

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  • Ernest
    commented on 's reply
    I thought we were talking about kitchen knives.................

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