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Clark Nova
Jul 17, 2004



Fallen Rib

Yeah, people get their stuff eventually. I really hate the mandatory login poo poo so I just bounce off it every time someone posts a link to their site unless I'm super interested. Never actually bought anything myself.

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rockcity
Jan 16, 2004


I’ve bought a couple knives from them. Never had any issues.

Casu Marzu
Oct 20, 2008

I'm rude now.


Anyone have a particular fillet knife they like for fish? I'm looking to getting back into fishing again and while I have my cheapo cabelas flexible fillet knife in my tackle box from ages ago, I'm wondering if there's a better option or a particular knife y'all like.

King of Bees
Dec 28, 2012


Gravy Boat 2k

I do a good amount of fishing and filleting and my go to is the wusthof boning knife that came in the block. Sometimes I just use a chefs knife. Check out the AT fishing thread!

Azuth0667
Sep 20, 2011

By the word of Zoroaster, no business decision is poor when it involves Ahura Mazda.

I've been trolling amazon for a good pair of kitchen shears and it looks like most of them are crap that rusts the first time you use it. Even the wusthof and henckles ones seem to be cheap crap. Any suggestions?

glynnenstein
Feb 18, 2014



Azuth0667 posted:

I've been trolling amazon for a good pair of kitchen shears and it looks like most of them are crap that rusts the first time you use it. Even the wusthof and henckles ones seem to be cheap crap. Any suggestions?

I like the oxos a ton.

Jhet
Jun 3, 2013


I got a pair of the Wusthof shears about 14 years ago that have stood the test of time so far. They get regular use and hand washing and I done find it necessary to sharpen them constantly. They were a gift and came in a set so they were a great price for me.

Azuth0667
Sep 20, 2011

By the word of Zoroaster, no business decision is poor when it involves Ahura Mazda.

Do you have a model for the wusthofs? I really like their stuff.

Jhet
Jun 3, 2013


They’re model Wusthof 5558. I believe they came with a Classic line paring knife.

SHVPS4DETH
Mar 19, 2009

seen so much i'm going blind
and i'm brain-dead virtually




Ramrod XTreme

glynnenstein posted:

I like the oxos a ton.

seconding this, and they're a better value besides

wormil
Sep 12, 2002

Hulk will smoke you!

glynnenstein posted:

I like the oxos a ton.

The chicken shears or regular kitchen shears?

biggfoo
Sep 12, 2005

My god, it's full of !

Have a pair of messermeister ones and like them well enough, come completely apart etc. Looks pretty similar to the oxo which are hard to go wrong with

glynnenstein
Feb 18, 2014



wormil posted:

The chicken shears or regular kitchen shears?

The multi-purpose ones are what I have and they work great at breaking down chicken anyway, imo.

thiazi
Sep 27, 2002


What retail outlets do you all go to in order try out knives? Local big box stores (Macys, BBB) don't seem to have much selection, particularly the tweener price range I'm looking at ($40-100 for a chef/santoku). I have no problem buying online but I want to see what feels good in my hand before purchasing.

wormil
Sep 12, 2002

Hulk will smoke you!

thiazi posted:

What retail outlets do you all go to in order try out knives? Local big box stores (Macys, BBB) don't seem to have much selection, particularly the tweener price range I'm looking at ($40-100 for a chef/santoku). I have no problem buying online but I want to see what feels good in my hand before purchasing.

Case santoku has become my favorite knife because of the perfect balance, comfortable handle, and thin blade. But to answer the question, I never try out knives first.

SHVPS4DETH
Mar 19, 2009

seen so much i'm going blind
and i'm brain-dead virtually




Ramrod XTreme

thiazi posted:

What retail outlets do you all go to in order try out knives? Local big box stores (Macys, BBB) don't seem to have much selection, particularly the tweener price range I'm looking at ($40-100 for a chef/santoku). I have no problem buying online but I want to see what feels good in my hand before purchasing.

sur le table has a decent display selection to try out generally

poverty goat
Feb 15, 2004



If you want a great heavyass pair of serrated shears that will last forever, check a hardware store. I got mine in the bargain bin at Tractor Supply Co for $5, there's a fuckin bottle opener on them and one of those hooked blades for gutting fish, and they cut out chicken backs just fine

poverty goat fucked around with this message at Mar 15, 2019 around 17:37

Animal-Mother
Feb 14, 2012

RABBIT RABBIT
RABBIT RABBIT

What was this type of knife called again? The things people throw away when they move out.

Submarine Sandpaper
May 27, 2007

ASK ME ABOUT HOW I GHOULISHLY CELEBRATE THE DEATH OF CHILDREN TO TEACH THEIR PARENTS "A LESSON"


broken? seems to be missing the tip

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.


It's supposed to be like that, for whatever reason.

It's similar to a honesuki but the blunt tip is just some stupid "look we're so unique" thing.

gay picnic defence
Oct 5, 2009

If you saw Atlas, the giant who holds the world on his shoulders, if you saw that he stood, blood running down his chest, his knees buckling, and the greater his effort the heavier the world bore down upon his shoulders - What would you tell him?

To Shrug.

I fell down the youtube hole today and ended up watching a bunch of videos on knife-making. I noticed the knives being made were really thick compared to the ones I own and wondered if the guys hand crafting them made them thicker because it cut better or if it was just easier to make a thicker knife? I assume most commercial knives are rolled and stamped out or something which might be more conducive to making thinner blades.

Ola
Jul 19, 2004



I know that whenever I've used thick kitchen knives, they feel really heavy, unwieldy and imprecise compared to thinner factory knives. But those were probably thick factory knives so I don't really know.

wormil
Sep 12, 2002

Hulk will smoke you!

For kitchen, thinner is better IMO.

Thoht
Aug 3, 2006



Some knives, especially some higher end Japanese knives, will have a thicker spine but still a relatively thin edge. One upside to this is that it can still move through ingredients almost as easily as a thinner knife but it's still stiff enough and has enough weight to tackle harder things like winter squash. Another factor to consider is that knives with thin spines can become painful to use for longer periods of time since the pressure from cutting is concentrated in a very small area. A thicker spine helps to spread that pressure out and alleviate the discomfort.

Whalley
Mar 5, 2004

neato devito


My favorite kitchen knife is a Chinese cleaver which easily has the thickest spine in all my knives (about 6 or 7mm, I think? I haven't bothered measuring) but the whole blade tapers down to about 1mm before the edge starts. I like the thick spine, honestly. It adds weight (but not too much) and seems to do a better job separating things when I'm julienning some veg than my other kitchen knife - how much of that is down to the smoothness of the metal/sharpness of the blade vs the thickness of the spine.

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kedo
Nov 27, 2007



I was gifted a couple of hand made knives a few years ago and while they're absolutely beautiful, they have quite thick blades and I basically never use them except for tasks that don't require much dexterity and where the extra weight helps (ie. quartering potatoes or yams before boiling them, or hacking through a gourd). They're sharp as hell, but the thickness of the blade makes slicing and mincing a pain in the butt.

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