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German Steel

Discussion in 'The Okie Corral' started by acaligunner, Nov 9, 2012.

  1. acaligunner

    acaligunner

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    Just getting started in acquiring some German made steel
    Kitchen knives.

    The top one is a Zwilling JA Henckel heavy 6" cheifs pro and
    The bottom is a Wusthof 3.5" paring knife. Both where made
    In Solingen, Germany and cut meat extreamly well.

    I would like to see some pictures of what some of you are using

    I am going to get a 8" chiefs and a 6" boning knife later on,
    Maybe a Global or Shun. Here's my starters

    [​IMG]
     
    Last edited: Nov 9, 2012
  2. hamster

    hamster NRA Life Member

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    Just spoke with a friend about this actually. She is REALLY into cooking and has gotten to spend time with some top chefs. She says the hidden secret in the culinary knife world are "Global" knives.
     
    Last edited: Nov 9, 2012

  3. Batesmotel

    Batesmotel

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    Look up Murray Carter Knives.

    Read his story on how he got into making knives. 16th generation master Japanese knife smith. Best kitchen knives I own. (and a friend) Will post pics.

    Edit. You see a lot of Global knives and knockoffs in pro kitchens because there is no where for germs to hide under the handle. Great knives.
     
    Last edited: Nov 9, 2012
  4. acaligunner

    acaligunner

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    Keep the pics and advise coming. :)
     
  5. fowl intent

    fowl intent

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    If price is any indication of the quality of a knife, then the Japanese steel must be the best around. Some of the sushi chefs spend $500.00 + per knife for their sushi knives.

    Check this 3 piece set out: [ame="http://compare.ebay.com/like/230572691957?var=lv&ltyp=AllFixedPriceItemTypes&var=sbar"]Honyaki Mirror finished 3p Set Top quality Japanese sushi chef knife YOSHIHIRO on eBay![/ame]
     
  6. Batesmotel

    Batesmotel

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    Mirror finish sushi knives are not supposed to stick to the rice from what I understand. But that is a lot to spend on any knife.:wow:
     
  7. BAILIFF

    BAILIFF Piece Officer

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    I'm over here now.
  8. Batesmotel

    Batesmotel

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    [​IMG]
    Left side top to bottom - Atlas Cleaver, made in China fantastic high carbon steel, Martin Yan Cleaver, No Name Sushi knife from a Japanese market (great steel paid $10), Next 4 are Marks Ironwood, Made in Brazil mid-1980's on machinery sold to them by Henckels - If you can ever find the mid-80's Marks knives snag them.
    Right Side are all Henckels - 10 inch chef at the top is by far my workhorse. My wife's favorite is the serrated blade in the middle.
    Bottom - Murray Carter custom blade - by far the sharpest blade I own.
    We have several other kitchen knives but these are the by far the ones which get used.
    [​IMG]
    Block attached to rolling cutting board

    [​IMG]
    No, my house is not child proof.
     
  9. Glock20 10mm

    Glock20 10mm Use Linux!

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    [​IMG]

    Real men use a Gerber!
     
  10. Batesmotel

    Batesmotel

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    It slices, it dices, it makes julienne fries! But wait! It will also dismantle a Buick!
     
  11. acaligunner

    acaligunner

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    Wow- that is a great collection. Thank you for sharing.

    I can certainly tell the difference between the knives I use to use
    And a good knife. I will look into those MC Knives.

    Does anyone have a set ( pic ) of those Shun Ken Onion knives?