Getting Rid of Junk Knives, and Buying Some

U

Ultrastick

Joined
Nov 9, 2003
Messages
89
After reading a few posts about how we seem to tolerate junk knives in the kitchen, I decided it was time to have good knives there too, since, dang it, I'm a knife guy and what I'd been practicing was some kind of knife hyprocrisy.

I'd been doing some reading on the forums and when the wifey and I stopped by Smoky Mountain Knife Works on the way home, I hied to the kitchen knife department--the Forschner Victorinox section specifically.

I wound up with their 7" white handled Santoku (the one with grantons), a 6" boning knife with grantons also, and one of their $3.99 paring knives. This should stand me in good stead for a long time. Hmmm, might get the Forschner Victorinox 8 or 10" chef's knife for the holiday turkey. My wife has been very pleased using the new knives, and the old ones are outside in a basket for the next yard sale.

Thanks to the knowledgeable folks on this forum for their guidance!

While I was at SMKW there was a guy buying a bunch of the cheap Pakistani fantasy knives with big blades, like $8.99 each, etc. He had two bags full and said he absolutely loved them.

To each his own. We both left there happy.

http://www.cutleryandmore.com/details.asp?SKU=5662

U
 
Actually it is kind of funny but I think that kitchen knives are probably the last thing that many knife knuts will upgrade. Just thik about it for a minute, your kitchen knives are just out there sitting on the counter for anybody to use. In my house that means my mom using them to cut on a ceramic plate, and then washing with brillo. My brother using them and then throwing it into the sink, or maybe just sitting around dirty for a few days.

Also when you have guests they will be using the knives, most likely anyway. Do you really want to be giving them lessons on which end is sharp, and proper use and care of a good knife? I don't. My solution was to keep the cheapos on the counter for anyone to use. If they abuse them I don't worry abut it. Then I keep my better Murray Carter kitchen knives safe in my room. When I feel like cooking or slicing something I break them out. Only I use them, then immediatly clean them and put them away.

It does sonund like you made some good picks though. Good enough for most kitchen work you will encounter, yet cheap enough that you won't cry if it gets damaged. Currently I am using a Muray Carter Muteki line paring knife, and a hand forged Wabocho. This set works really great for most everything I do. If you really like cooking and knives, and have some more money to spend there are many more options to look into.
 
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