The Official ESEE / Ethan Becker Kitchen Knives Thread

Guyon

Guyon

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Let's see 'em. Even better let's see 'em preparing some deliciousness.

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They come sharp!

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Mine have earned a place of honor right above the cutting area on my kitchen counter.

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I've been meaning to check these out, but keep forgetting about them.

Looks like they come sharp! Might need a fine print disclaimer to order a box of bandaids when purchasing.
 
Yeah she said some thing like #$^& these are sharp. Of course she has taken to throwing them in a drawer and the dishwasher so its good that they are a bargain :D
 
I use mine so regularly that I never think to take pics anymore.

Here's the first time I used them. I thought it fitting to grill a venison tenderloin to break them in.

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Well, I ordered a set for my dad and they should be here today. He's really gotten into cooking since he's retired. I figured these would make a nice gift for him.

I do have a question though. He's not much on knife sharpening (I'd cringe every time he'd pull out a carbide drag thru sharpener for his pocket knife. Thankfully he's got some ceramic rods now, I think). So, what is the preferred method for sharpening these, should I get him a strop? It needs to be pretty easy for him else I don't see him using it.
Thanks
 
Get a steel, you'll be fine with just a simple gone pre or post use.

I steel mine before I use them and I've had no issues.
 
Someone help me understand how a bunch of folks who are mega concerned with the latest super steel (for their pocket/hunting/combat knives) seem to be all gah gah over these , plastic handled kitchen knives, of low end German stainless, because they have Ethan Becker's name on them. I have Japanese kitchen knives of VG10, SKD 11-12 tool steel, Japanese white paper #1 and blue paper #2, carbon steel, et al, and I wouldn't trade even one of them for 10 sets of these. I'm really not trying to be a party pooper here, I truly am curious. What am I missing? Please, give me a clue. ;-)
 
ichor said:
Someone help me understand how a bunch of folks who are mega concerned with the latest super steel (for their pocket/hunting/combat knives) seem to be all gah gah over these , plastic handled kitchen knives, of low end German stainless, because they have Ethan Becker's name on them. I have Japanese kitchen knives of VG10, SKD 11-12 tool steel, Japanese white paper #1 and blue paper #2, carbon steel, et al, and I wouldn't trade even one of them for 10 sets of these. I'm really not trying to be a party pooper here, I truly am curious. What am I missing? Please, give me a clue. ;-)
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First, there's nothing wrong with high quality Japanese cutlery. I know that's where professional chefs lean.
As far as the buzz within this community? Here are two reasons.

Number one: Ethan is a Cordon Blue trained chef. He is one of the authors of The Joy of Cooking and has put in plenty of kitchen time. He understands good kitchen knife design, and a lot of forethought went into these knives. He uses these knives in his own kitchen.

Number two: You probably paid as much or more for one Japanese knife than the whole set of Beckers. As usual, Becker/ESEE knives deliver a great product at a value. In other words, these don't break the bank, but perform well.

As far as super steel, last I checked, most Beckers were still made out of good old 1095. :p

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ichor said:
Someone help me understand how a bunch of folks who are mega concerned with the latest super steel (for their pocket/hunting/combat knives) seem to be all gah gah over these , plastic handled kitchen knives, of low end German stainless, because they have Ethan Becker's name on them. I have Japanese kitchen knives of VG10, SKD 11-12 tool steel, Japanese white paper #1 and blue paper #2, carbon steel, et al, and I wouldn't trade even one of them for 10 sets of these. I'm really not trying to be a party pooper here, I truly am curious. What am I missing? Please, give me a clue. ;-)
Click to expand...

Well you just pooped all over my party didn't you? Now I have to go find Japanese white paper #1 or my vegetables will feel inadequately prepared. God I'm such a freaking loser. Thanks a lot.
 
Thx a bunch Guyon. That clears it up nicely. I had no idea Becker's mother was Irma Rombauer.
 
ichor said:
Someone help me understand how a bunch of folks who are mega concerned with the latest super steel (for their pocket/hunting/combat knives) seem to be all gah gah over these , plastic handled kitchen knives, of low end German stainless, because they have Ethan Becker's name on them. I have Japanese kitchen knives of VG10, SKD 11-12 tool steel, Japanese white paper #1 and blue paper #2, carbon steel, et al, and I wouldn't trade even one of them for 10 sets of these. I'm really not trying to be a party pooper here, I truly am curious. What am I missing? Please, give me a clue. ;-)
Click to expand...

You should see the handmade set that started all of these that Ethan has in his kitchen. Made in Seki and as far as I know, custom made for just him. Jeff and Mike was over one night for dinner and drinks, Mike came around the counter, saw the blades, picked up the Santuku and said, "We're doin' these"

Me and Jeff was too busy getting drunk as lords.

Good knives and solid steel. ESEE and BKT, together again. Oh, and theys havin' a "We don't ask no questions why " warranty too.

As usual, the rabbit hole goes as deep as a person wants to go. They cut food well, not sure custom made japanese steel cuts food much better.

Moose
 
tradewater said:
Well you just pooped all over my party didn't you? Now I have to go find Japanese white paper #1 or my vegetables will feel inadequately prepared. God I'm such a freaking loser. Thanks a lot.
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trade, I'm nearly out of white paper #2. Could you pick me up some while you're at it?
 
Gosh Tradewater, mere words cannot express how devastated I am to have rained on your parade. ;-) I hope you're kidding and that I didn't really introduce an idea which might cause a knife knut to discover yet another outlet for his addiction.
 
ichor said:
Gosh Tradewater, mere words cannot express how devastated I am to have rained on your parade. ;-) I hope you're kidding and that I didn't really introduce an idea which might cause a knife knut to discover yet another outlet for his addiction.
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I think he was kidding. If not, he could just be drunk and looking for a fight. Moon's nearly full and that means the moonshine is cookin' at full capacity.
I've nearly gone down the rabbit hole of Japanese kitchen knives a time or two. One day maybe.
Honestly, I don't feel like guarding them from my wife, who would chip them in a heartbeat. She prefers the dishwasher to hand washing just about anything.


Now, back to the regularly scheduled thread...
 
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