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Next INFI Knife
- Thread starter Lycosa
- Start date
Yeah. Never seen a thin Busse chef's knife. ROTFL!
Love my NICK.
Honestly, I need to find a retailer that sells the. . . oh fudge. . . I've forgotten what chef's knife it is. Victronox Fibrox 8" Chef's. Too many good reviews. Only costs $20. Gets AMAZING ratings.
It'd allow me to use my INFI budget on other knives.
I will say the BAD is a great kitchen knife. It was designed for that and performs great.
Have you not heard of Google?
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- Joined
- Aug 24, 2007
- Messages
- 43,271
The best chef knife I Ever used is the Wilkin's Ryback. The main reason is the German Becut steel. This steel is very similar to...
infi.
These knives start at $140. Not a bad price for an outstanding kitchen knife. Out of the box, this knife slid through cherry tomatoes.
infi.
These knives start at $140. Not a bad price for an outstanding kitchen knife. Out of the box, this knife slid through cherry tomatoes.
They aren't cheap, but the ken onion line of kitchen knives is awesome, I have a couple of those, the chef knife in the lineup gets a lot of use at my place.
I used my satin NMFMB preparing thanksgiving dinner, I must say it wasn't exactly nimble
. And, interestingly enough, onions discolored it slightly. I got the discoloration off, but it took sandpaper so, note to self, no more NMFBM for onion-choppin'. Plus, there was onions all over the damn place... But kinda fun.
So, yep, the ken onion gets a bit more use in the kitchen, though I did get the BATAC out yesterday when I needed to cleave some frozen stuff prior to cooking.
I don't know how I'd feel about a Busse chefs knife. I think some others have kinda said it, but thin + busse = ? in my mind. On the other hand, if Busse makes it, it's probably going to be awesome.
I used my satin NMFMB preparing thanksgiving dinner, I must say it wasn't exactly nimble
. And, interestingly enough, onions discolored it slightly. I got the discoloration off, but it took sandpaper so, note to self, no more NMFBM for onion-choppin'. Plus, there was onions all over the damn place... But kinda fun.So, yep, the ken onion gets a bit more use in the kitchen, though I did get the BATAC out yesterday when I needed to cleave some frozen stuff prior to cooking.
I don't know how I'd feel about a Busse chefs knife. I think some others have kinda said it, but thin + busse = ? in my mind. On the other hand, if Busse makes it, it's probably going to be awesome.
I would totally buy an INFI chefs knife. I have been thinking about getting a full kitchen cutlery set custom built, including forks, spoons, butter knives, and steak knives as well as a fully equipped chefs knife/carving set.
Just a quick raise of the hand... who here would buy a fork and spoon made of INFI? I sure as hell would.
Just a quick raise of the hand... who here would buy a fork and spoon made of INFI? I sure as hell would.
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