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Anybody have any opinions on this Sabre set of knives:http://www.amazon.com/Saber-German-Steel-Working-Knives/dp/B002QFRSMA/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1375717637&sr=1-1&keywords=sabre ? A friend mentioned them to me; it' a full set for only around 330 and seems to have decent reviews. There's a couple in there I doubt I'll ever use, but the price and testimonials seems good enough. Thoughts?
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Aug 5, 2013 16:54
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| # ¿ Apr 26, 2024 20:54 |
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Anne Whateley posted:My brother wants a kitchen knife for breaking down (cooked) chickens, getting cooked chicken off the bone, and getting silverskin off pork. I have this knife on my "to buy" list, might be up your alley. http://www.chefknivestogo.com/fufkmbo14.html While on the Subject of Fujiwara knives, how do you guys think they stack up to their price equivalent Tojiros? I'm left-handed and I really, really dislike those d shaped handles. Also, would it kill any of these knife manufacturers to make a left-handed single bevel knife for under 300? Hobohemian fucked around with this message at 05:03 on Dec 16, 2013 |
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Dec 16, 2013 04:58
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Edit:double post.
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Dec 16, 2013 05:02
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I just received an Apex Edge Pro clone off Amazon, and first impressions: It's probably the best 30$ you can spend as far as entry level sharpening goes. None of my good knifes need sharpening, but I did test it on a few oldies I have laying around and I can cut a (roma)tomato to ribbons with a lovely 6$ santoku I bought 6 years ago, and I have shaky hands.
Hobohemian fucked around with this message at 07:43 on Sep 19, 2014 |
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Sep 19, 2014 07:40
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guppy posted:The CCK small cleaver has been $60 at CKTG for a long time now. All the comments indicate that they used to be $30. Doubling is a pretty big jump and turns it from an impulse buy into something I start thinking about whether I actually need. Is there another reputable store selling them for less, or is that just what they cost now? They just jumped up from 45 within the last year actually. That's just what they cost now. Dexter-Russell makes a really good one for around 35 that's stainless steel. Had one like 5 years ago. I remember it being a bit heavier with a slightly wider spine but still pretty great and more widely available. Most kitchen supply stores that serve restaurants will carry one. Hobohemian fucked around with this message at 03:43 on Oct 4, 2014 |
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Oct 4, 2014 03:41
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mindphlux posted:What one did you get? I keep on wondering about edgepro clones, but not wanting to pay $30 for complete crap. I got this one: http://www.amazon.com/Professional-...ywords=edge+pro Functionally the system itself works great once you get a good seal on the base. The stones are a bit iffy. One was a bit off center but it sill worked fine. I think if you replaced the stones with the real deal it would almost be indistinguishable. It's super easy to use, especially for someone like me with essential tremor in both hands that makes holding a perfect angle on a regular stone almost impossible. I have a bunch of cheap knifes I've picked up from asian markets over the years and after sharpening them they all preform significantly better. Worth the 30$ for that alone.
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Oct 11, 2014 20:01
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Has anyone tried those estone stones that are always recommended when you buy the clones?
Hobohemian fucked around with this message at 18:14 on Oct 21, 2014 |
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Oct 21, 2014 18:07
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Beast of Bourbon posted:If you had to receive a knife block set, somewhere between $500 and $1000, what would it be? It seems like you're asking "Give me incredibly bad opinions on the subject exclusively". You don't need a knife block set. Get a 30 dollar set of steak knives, a petty, a chef's knife, a bread knife, maybe a long serrated if you suck at cutting things which I suspect you do; It won't be 500 loving dollars to accomplish that with top of the line poo poo and you'll get all the utility I'm assuming you want from it.
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Oct 22, 2014 11:03
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