View Full Version : Cooking Crew v. Recommendations
Toasted1
09-28-2009, 04:33 PM
Well we have been using Outback Steakhouse knives we got 8 years ago on our wedding and an assortment of $1 store knives for the past 10 years so I am looking for a decent set now without spending a fortune.
Someone recommended Cutco, I found a set I liked on their site then went to price it and they were $2k :rofl:
I am looking for a block set that hold all my knives including steak knives for $200 or less. Hopefully something decent can be had for around that.
I had a Chicago Cutlery knife I got free during some breast cancer walk and it seemed to work great since we have had it but they get a lot of shitty reviews online :(
mokedaddy
09-28-2009, 04:35 PM
I had a Chicago Cutlery knife I got free during some breast cancer walk and it seemed to work great since we have had it but they get a lot of shitty reviews online :(
It is because people are stupid and put them in the dishwasher.
They are made out of a softer steel so they need to be sharpened more often and dont hold an edge for as long but if you can handle a sharpener, they are the best knives for almost anything.
Spider Monkey
09-28-2009, 04:46 PM
$200 for a whole block of knives? Nga you trippin.
Why do you want it to hold yout steak knives as well?
mokedaddy
09-28-2009, 05:03 PM
$200 for a whole block of knives? Nga you trippin.
You really dont need to spend anymore. Hell, most restaurants I have worked at usually have much shittier knives then that.
Why do you want it to hold yout steak knives as well?
Keeps them sharp.
Keeps them sharp.
Meh, good meat and cooked properly can cut with a table knife. I keep my steak knives in a drawer, my parents have some knce laguiolle steak knives that they keep in tbe wooden boxes they came in, in a drawer...
mokedaddy
09-28-2009, 05:13 PM
Meh, good meat and cooked properly can cut with a table knife. I keep my steak knives in a drawer, my parents have some knce laguiolle steak knives that they keep in tbe wooden boxes they came in, in a drawer...
I agree about the meat.
All my knives are quite soft so they need to be cased. If I just threw them in a drawer, I would have to resharpen them too often.
Toasted1
09-28-2009, 05:19 PM
$200 for a whole block of knives? Nga you trippin.
$200 is ballin for a pair of knives for me.. I supposed I should check out some place like Bed Bath and Beyond and get a feeling of them as I have noticed a bit difference in feeling which is not a big deal to me unless I get them cheap enough.
Why do you want it to hold yout steak knives as well?
All in one I guess :wat: just figured it would make it easier as our cutlery tray in the drawer is already kind of packed.
It is because people are stupid and put them in the dishwasher.
They are made out of a softer steel so they need to be sharpened more often and dont hold an edge for as long but if you can handle a sharpener, they are the best knives for almost anything.
I didn't know you were not supposed to wash them. I was thinking maybe the chrome ones have issues and mine don't as they seem to be stainless.
mokedaddy
09-28-2009, 05:24 PM
I didn't know you were not supposed to wash them. I was thinking maybe the chrome ones have issues and mine don't as they seem to be stainless.
That was for CC knives. They go dull if you put them in the dishwasher because of the softness of the blade.
Mine are also old school and have wood handles which is another reason they dont go in the dishwasher.
I agree about the meat.
All my knives are quite soft so they need to be cased. If I just threw them in a drawer, I would have to resharpen them too often.
Indeed, my good knives have a hidden spot I keep them in. I dont have too many good ones though, I have a really knice meat knife with a very thin blade, and both a 5" and 8" santoku. The santoku knives are where it is at IMO. Great for just about anything in the kitchen. Also, I never use them for opening packages...
mokedaddy
09-28-2009, 05:46 PM
Indeed, my good knives have a hidden spot I keep them in. I dont have too many good ones though, I have a really knice meat knife with a very thin blade, and both a 5" and 8" santoku. The santoku knives are where it is at IMO. Great for just about anything in the kitchen. Also, I never use them for opening packages...
I have a couple santoku knives but dont use them for much.
Yeah too many people use their knives for things they arent meant for or dont take care of them and then bitch because its not sharp or has chips in the blade.
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