Do you keep one in your sturdy belt?
I keep one in my sturdy knife block, does that count?
its made of rosewood, i rather enjoy it.
Do you keep one in your sturdy belt?
Kershaw > global
We've gone through three different sharpening tools. The Wustof pole thing is just lame, the professional sharpening blocks were too much work, so now we use this THIS and its the cheapest out of everything by a long shot and works the best.I use a the 3.5 parer & 5" sandwich on steaks all the time if it's just me & the girl. They slice right through it.
Do you sharpen it? Watch Fly sharpen it?
Ours are razor sharp.
I'm not sure if Global has steak knives. if they do, I'd imagine they cost a left lung.
That's hot. Tell me more.I keep one in my sturdy knife block, does that count?
its made of rosewood, i rather enjoy it.
Don't get me wrong, global makes a great knife. I just prefer the kershaw shun knives I've got over the global ones. They're all plenty sharp and have been just as durable as the global knives.idk, I'll take the word from a couple of my executive chefs first.
I do have a great Kershaw pocket knife. Sharp as fuck, but the blade would never survive with the amount of use I would give it in a kitchen.
I have never had one of those give me an edge I liked. I think it has to do with the angle of the two sharpening edges.now we use this THIS and its the cheapest out of everything by a long shot and works the best.
I love high carbon blades for most kitchen stuff.A friend made me a high carbon 8" chef knife, I can't say enough awesome about it. It'll rust if you don't keep it wiped though. Holds an edge like crazy.
A friend made me a high carbon 8" chef knife, I can't say enough awesome about it. It'll rust if you don't keep it wiped though. Holds an edge like crazy.
LOFL.
I did not have that issue. BUT, I have these killer Wusthof knives & using them, my 8" is almost too thick to go through the squash. I keep heading to this gourmet kitchen store and drooling over THIS. It's got a super thin spine.
That's because we got the cheap lvl steak knives.We've gone through three different sharpening tools. The Wustof pole thing is just lame, the professional sharpening blocks were too much work, so now we use this THIS and its the cheapest out of everything by a long shot and works the best.
We'd like a set of steak knives for our gay little dinner parties we do here and there.
Actually, the knives cut well on steak... I'm just bitching about the quality of the handle that is falling apart.
Not sure if it is from that same blade series, but we've got one of those. I absolutely love it.Get this. Been the best rated knife by Cooks Illustrated for over 10 years. It's a Japanese blade rather than German, so its much thinner.
http://www.amazon.com/exec/obidos/A...osim&tag=gmgamzn-20&tag=lifehackeramzn-20
I have one, it takes everything like an animal and then goes in the dishwasher like a champ afterwards.Get this. Been the best rated knife by Cooks Illustrated for over 10 years. It's a Japanese blade rather than German, so its much thinner.
http://www.amazon.com/exec/obidos/A...osim&tag=gmgamzn-20&tag=lifehackeramzn-20
Yep, got one scheduled for next month I think.
almond milk > all other milk. tastes better and lasts forever.