Personal Crisis - What to do?

i got a whole sale price discounted set lol that made em come out lower then 86 bucks a pop 5 knives .... so i went for it... and im in aw how well they fit my meat paw hands and the way you can pinch em gives me extra control... i still love my hinkles but my family slowly stole them all while i had them in storage.... i know cause for my moms bday i took all her kitchen knives and had em sharpened by a pro
 
powernoodle said:
Get her a BK7 and tell her its a black-ops Busse.
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I have a feeling she's to sharp for that. :)

Wusthof and Shun Pro, you really can't go wrong with either of them.

I like the Wusthof a skoach more, they need more frequent edge care but they don't get dinged up as easily as the Shun Pro knives do in my kitchen.

Maybe you can talk Garth into a little laser engraveing on a few.:eek:

Good luck
 
Get her a Busse... I did see a kitchen knife in the forsale forum not to long ago ;-)
 
Lycosa said:
Bro---Get momma a nice chef knife; like a Wilkin's or a Shun.
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+1

Love my shun!

I'm an avid cook and they really are excellent knives that your wife will enjoy (and they will last for your kids to enjoy as well) - most comfortable, good weight (not heavy but dont feel "hollow" like the globals) and sharpest by far I've ever used - they really are razors!

I think they look great as well.

Shun.jpg
 
Buy one that's just for her and tell her so. Make her feel like a part of your favorite hobby and she'll love you even more for it.
 
Man go for it! It's an excuse to get more blades. Tell her you need a complete set for the kitchen from little paring knives right up to pro butcher blades.

Get a matching set and a proper padded flight case to keep them all in. And tell her they'll be sharp. :)
 
A golden opportunity knocks -

Think of a Busse that you would like to buy, one that is so expensive that the Mrs may get cranky with you.

Buy it.

Present it to HER, along with any of a Shun/Global/Henckels.

Blunt the Busse just enough that she will prefer to use the other blade that is sharp.

Then reprofile the Busse in your own time - new knife for you, no guilt from the Mrs! :cool:

Or am I being overly optimistic? :foot:
I want you to try this before I will... :D
 
I got some custom kitchen knives from Lloyd Harmer II, a.k.a. Butch, a.k.a. Butcher_Block. He used some of his homegrown purple micarta, and the Missus ate it up. He down-scaled the handle to fit her small hands.

And, from a technical perspective, his choice of CPM154 and S30V really is more appropriate for a kitchen knife. I'd explain to the lady that INFI isn't really a stainless steel, and it needs to have a thin coat of mineral oil applied after every handwashing. Stainless is just less work.

TC
 
I think OP might have the right idea about this one. I've thought about trying to get my wife hooked on INFI, but then I think about what I've spent on INFI this year and what I want to spend and realize that we can't really afford one INFI addict, let alone two in the family. Now my 3yr old...

GregB
BaconBeavers:MOAB User's Group
 
A BAD is a great kitchen knife. Some time soon I'll have a Vex and let you know how that goes. I would venture to guess that INFI is a bit more stain resistant than D2. My kitchen BAD is reasonably heavily used (fruit, veggies, meat, cooked meat, chicken, turkey, etc.,) and hasn't gotten much of a patina. It got some rust once, but that was my wife's fault for leaving it wickit-wet after use and it rusted on the laser-cut logo. Just a smidge.

The Vex will be your cheapest alternative. Even aftermarket it's much less than 2 bills.

(I still consider having my NICK reprofiled for better chopping/rocking. But I'm askert. LOL)
 
Mike, SHAME ON YOU!!!! :D

Give her what she wants, well, maybe not LE's:eek:, but CG's.

I had a hard time getting my wife to use Busse's in the kitchen, but it keeps her from complaining too much about purchases.

Most don't work all that well, too thick, and she will give them up in short order. Thinner and smaller are the most used here.

Used now:
Original Custom Shop AD. Works great, bet a BAD would be even better. It also makes it into the EDC rotation.
BOG DOG-D2 Good size, shape. Thin enough to slice ok. Pain to sharpen when it does get dull. I need a diamond stone.:rolleyes:
SCRAP-MUK Complements the BD. Great with meats and maters.:D
GW The thinnest one, mostly used as a steak knife and boning chores.

Anything over 3/16" will be too thick and even 3/16" is pushing it. 1/8" or less works best. Once you get over 5" of blade, they start getting cumbersome for the most part, unless big cuts of meat or the like.

Actually, my most used knife is a Vegetable Cleaver that's just a bit under 1/8" thick. Does about 90% of what needs to be done in the kitchen.

Check out Foodieforums.com for more info than you want on high end kitchen cutlery.

Get your wife a Scrap Muk or BAD and she will love you more for it.:D:D

Rob
 
Tel1sps said:
Get her a Busse... I did see a kitchen knife in the forsale forum not to long ago ;-)
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Yea, if you loved her, buy her a XXX Nick! Not many around but I know of two people that have them up for sale:) If you live in a Busse household, and you have more then ten, shouldn't she be allowed to have one? She could get a divorce and get half...lol. You can't beat a busse...
 
Liu Kang said:
Yea, if you loved her, buy her a XXX Nick! Not many around but I know of two people that have them up for sale:) If you live in a Busse household, and you have more then ten, shouldn't she be allowed to have one? She could get a divorce and get half...lol. You can't beat a busse...
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Better buy a side of beef to go with that! A 1/4" thick Santouku(sp?), is pretty much useless in a kitchen.

For HUGE cuts of meat perhaps, but even the it would be questionable.

There is a reason that they sold for LESS than the thin NICKS.:rolleyes:

Thin NICKS work well, I had one. But, in the end, my wife and I both prefered a wider bladed (~5"), slightly thinner and shorter, chinese vegetable cleaver.

Rob
 
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