Magnetic strips for me.
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Which knives and how to protect the edge
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Club Member
- Aug 2017
- 7558
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Club Member
- Mar 2016
- 1626
- Sunny SoCal
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Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
9†vs 8 or 10...just as you say, comfort & fit. The 10†I have sometimes feels a bit unwieldy...pushing into slicer territory. Since I use the 9†so often, an 8†just feels weird...and too short. If I want smaller I’ll grab a 6†or a utility knife depending on the task.
i started using knife rolls way back in culinary school and never saw a reason to stop. The knives stay safe & clean and take little storage space. And they’re portable...so I can take MY knives to other people’s homes when I’m helping there.
My ex liked to cook but could be hard on knives... She used to occasionally ask if she could use one of my "good" knives...I would let her...then cringe...and often do it myself. That might have been the plan. LOL
Oh, and a good steel. I HIGHLY recommend Friedr. Dick as they arguably make some of the best in the world.
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Club Member
- Aug 2018
- 1094
- Heart of Dixie
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Kamado Joe Big Joe III, Recteq 1250, PKGO, Jumbo Joe and PBC. Weber kettle @ the hunting camp.
I received this set (similar) as a wedding gift about 20 years ago. The only thing I've done to these knives is I NEVER put them in the dishwasher and I hone them before using. They have never been resharpended and to this day are as sharp as when I bought them. I've added a boning/filet knife and have asked for a Granton Roast Beef slicer for my birthday. My block stores the knives on their side. It's my opinion there are cheaper options out there, but I've certainly gotten tremendous value out of these (especially since they were a gift). Would highly recommend.
This video is a good start to weilding a knife in the kitchen, I certainly learned a great deal from his shows. https://youtu.be/JPZFVjrlTo8
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I use a wooden knife block in the kitchen and I hit each knife with a steel before EVERY use. When traveling, I use edge guards and transport them (along with a small steel) in a knife roll. I only sharpen them when they won't shave hair anymore ... which is only every two or three years.
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
I use a knife block that holds them sideways.
The knives I use the most... the ones that, were I trimming my set to the minimum, I would keep are:
8" Chefs Knife by Misen
12" Victorinox Slicing Knife with Granton edge (linked upthread)
Short boning knife... I'd guess about 5"
4 Messersmith pacawood handled, smooth bladed steak knives.
Pairing knife
Cheap ass bread knife (there is no benefit to an expensive bread knife... they all lose their edge, they all kind of suck, but they all work better than any other knife for bread.
I would trim my set down to basically that, tomorrow, except that my wife uses a COMPLETELY DIFFERENT set of knives from the block... an 8" slicer, a short serrated utility knife, some other short knife... the other chef's knife or the santoku that I don't use anymore.
Chef, Carving/Slicer, Filet/Boning knife/Paring knife... that's the basic man who cooks meat and stuff outdoors kit.
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Club Member
- Aug 2017
- 7558
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
My girlfriend bought me a set of Victorinox knives in a roll. Honestly, at first, I wished she had spent all the money on one really good knife but I've come to like this set. The knives stay on a magnetic strip unless I'm traveling in which case I use the roll. This is not the exact set but it's similar to this but with a santoku knife as well.
Then I bought this inexpensive sharpener and have had razor-sharp knives ever since.
I'm guessing $150 or less for everything above.
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So, the Victorinox 12 inch knife that everyone is saying seems like the front runner, and I have a friend who sells them through his store, so hoping I get the good buddy discount. But, I kind of think I should start with a good chef knife first, I will use that more. Then add that 12 inch in a few months. Interesting, I can not find that roll on their site.
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Club Member
- Sep 2016
- 1341
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
I use wooden magnetic knife blocks mounted on my kitchen wall to store the knives. It holds them securely, protects the blades, and makes them readily available. These are the ones I have: https://www.benchcrafted.com/magblok
They have been mentioned a couple times but I really like the white handled Dexter knives. I have a boning knife and a big, serrated slicer that are super sharp. And they are cheap enough to replace if needed. I hit the boning knife with a cheap handheld sharpener every few uses and it is plenty sharp. Don't know if I would use that sharpener on an expensive knife though.
I was having my meat slicer blade sharpened a few weeks back and I asked the guy doing the sharpening (he sharpens the knives for most of the restaurants in the area) what knives he likes and he said he really liked Cutco for stamped blades and Wustof for forged. Good to hear since I have a number of Cutco knives.
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Incoming knife geek post...
First, regardless of what you use... KEEP IT SHARP. Use an electric sharpener, get and learn how to use whetstones (not hard), whatever but dull knives are dangerous knives.
OK now... for 30 years I used western stainless knives. They're fine, really. Recently, I've been bitten by the Japanese knife bug and... they're better. But...
Here's the thing - Western knives tend to be softer steel (or rather heat treated to a lower hardness). The good part about this is that they rarely chip and take to some cutting styles like rock chopping quite well. Downsides? They can't take as fine an angle as good carbon and hold it for any length of time and edge retention tends to be meh.
Japanese knives, including gyutos, which are the Japanese version of a chef's knife, are usually carbon or carbon clad in stainless. They're heat treated to a higher hardness, sometimes much higher. This means that they can take a more acute angle and hold it longer than a softer steel but it also makes them more prone to micro sized chips when swept laterally (i.e. rock chopping or scraping laterally).
Which is better? I think the Japanese knives I've bought get sharper and are easier to re-sharpen. If you prefer western knives but want carbon, I'd look for a Sabatier or something like it. You can sometimes find them used.
As for holding, I'll be moving from a knife block to a magnetic rack like this https://www.etsy.com/listing/4596365...=hp_rv-4&bes=1
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Club Member
- Mar 2016
- 1626
- Sunny SoCal
-
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Turns out I have 2 Mercer knives...and they're probably the least expensive knives I own...and certainly the least expensive chef's knife. But I LOVE 'em.
My favourite size chef's knife is 9"...so one matches that and has a decent weight. It's the 9" competition knife. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
Got that a while back...for culinary school competitions. Go figure. LOL
The other one is one of their 12" yanagi/shashimi knives. I keep it stoopid sharp...and it works like a charm. Both are kept in plastic blade guards and in one of my knife rolls.
I've used 8-pocket Messermeister rolls since my culinary school days. https://www.amazon.com/Messermeister...s%2C200&sr=8-3
I have several and keep them organized by use/cuisine. Not only do they keep my knives safe AND organized...but I can quickly grab one if I'm cooking somewhere else. Like for friends, family, etc. (Seeing as I don't cook professionally these days.)
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Well, this might ruffle a few feathers, but let me give you a pros perspective. Regardless of what you spend, knives are just a consumable. If you really use it, it WILL wear out. Don't get me wrong, I have favorites and so on, but I know they will not last forever. Some can last longer than others, of course, but it will wear out because each sharpening removes a bit of metal, and the metal is not infinite, right? So, get what gives you what you want(pleasure is included), use it, and re-purpose(if possible) or replace when it can't do what you need it to do. Serve the food first, and worship the tools later.
Remember, it's the cook, not the tools. Also, the more you know(learn), the less you need...
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I became infatuated with knives due to that Forged in Fire show and fell in love with the Kramer knives. Then I realized he only sells them at auction and when I saw the price I was close to an emergency room visit for heart issues!!!!!
I did however splurge last Christmas and bought myself the Kramer stainless steel Damascus by Zwillings
I freaking love the thing but because of the price I stored in the box
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