Non-serrated steak knives
7 years ago
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- 7 years ago
- 7 years ago
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Miyabi or Wusthof Ikon knives ?
Comments (27)Whoa...."precious" and "patient"....she says. What a hoot! Both would make you the first to have the opinion. Between those two, Ken Onion. I don't like a sharp point on my bread knife. Same blade-steel and edge configuration otherwise. I have the straight classic which has essentially the same blade but the offset both of your alternatives have would be a net plus. If I had to do it again, I'd pony up for the Ken Onion. Among bread knives, I like Shuns not only for their performance but also for the free sharpening service. Sharpening serrated or scalloped knives properly is very difficult DIY. When the time comes, let them do it. The money for these things is an outrage, I confess. On the other hand, I only write the check once. I work in the kitchen a good part of my day every day. Stuff that works, lasts, and is easy to maintain carries a lot of weight when I think about it that way. I am poorer....but VERY satisfied with my choices. I hope you will be, too. Once you're settled in, c'mon back and tell us what you think....See MoreSteak Knives
Comments (38)LOL, Cilantro, I know that feeling. My young beef tends to be relatively tender, not melt in your mouth because it lacks the fat marbling, but pretty tender because it's very young, nearly "baby beef". As Michael mentioned, there are no "facts" involved here, really. There are preferences. I like a straight edge, others like serrated edges. I don't drink wine, but Elery does, and when we first started dating he drank his wine from a coffee cup because I didn't have wine glasses, having no use for them. Now we have "souvenir" glasses from various winery tours, all about the same size and shape, so he uses those no matter what wine he's drinking. He does care about shape, as long as it isn't tiny, LOL. My knives were a gift, and they seem to work as well as Elery's much more expensive straight edged knives, but I like the way the others feel in my hand. Again, it's a personal thing, I have small hands and some handles are just too large or shaped so I can't handle them easily or comfortably. As mentioned, the original poster did not state a price range or a preference in handle material, etc. I'd love to have a set of those Gerber knives, but I've vowed to not buy anything until Elery and I combine households and I see what we need! Oh, and I bought Dave (who is a dedicated meat eater), a set of Wusthof steak knives, not top of the line, but pretty good. He likes them a lot. Annie Here is a link that might be useful: Wusthof knives...See More2 questions: Which steak knives?
Comments (21)Rosesinny--I think the idea of having to sharpen the Fusionwood blades one scallop at a time would nix them for me--even though the inner part of those scallops might not dull in my lifetime! It might also be hard to sharpen the point and handle ends of the blades which are straight but short. They are striking knives, though. (No pun intended!) Thank you for the link to the micarta handled knives. Some of the micarta handles are pretty attractive, though in steak knives, I think real wood is what I want. But that may change. Annie-- Recently I had to replace the paring knife I must have thrown out in the garbage. At our local Williams Sonoma and cutlery store I handled both Wusthof and Henckels in a wide range of prices and styles. And quality. Just the name didn't indicate as much as I expected. I finally chose a Shun Kaji which I love using. Incidentally, careful reading of the eBay listings shows that at least some of the cheaper listings for Wusthof knives which look like such a good deal are for seconds. Some of the handles clearly show splits and rough spots. I'm still looking for WHERE to buy once I decide WHAT to buy. Any suggestions? Thanks everyone for all the helpful info....See MoreCan someone please recommend good steak knives?
Comments (6)Visit one of the Knife forums and you'll realize there are many knives better than Gerber. http://www.kitchenknifeforums.com/forum.php?s=49fd145075eff46fde0788c9835cf2de Although you don't need anything better for steak. Just properly sharpening a straight bladed knife would be enough. Here's a Chinese knock-off of an excellent sharpener(patent expired). https://www.amazon.com/Sharpener-Professional-Sharpening-Fix-angle-III/dp/B015XKSNS2/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1477982940&sr=1-18&keywords=edge+pro+knife+sharpener...See More- 7 years ago
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