Ahh, I meant shocking but that's cool.loubot wrote:
Chicago Cutlery steak knives. They are pretty sharp...able to slice paper, some times use them to slice open the vaccum sealed plastic that are a pain to open by hand.
You like the Henckels? Wusthof sells a lot more knives over here.Shocking wrote:
http://cn1.kaboodle.com/hi/img/2/0/0/ce … 3030054000
I know it is I've been doing research on knives for a few weeks now. Stupid analytical engineering brain I have. My fiancee doesn't understand, she said to pick the one that feels best to me. Bah. I want to know what the different types of steel mean, the angles they are to be sharpened at, whether they're forged or stamped etcShocking wrote:
Oh you're gonna marry?
It's a henckels chef's knife, pic above ^
I like it a lot, this is my first real cooking knife though (apart from using those at other people's places), so I'm not entirely sure of my preference yet. But so far the best I've had.Jay wrote:
You like the Henckels? Wusthof sells a lot more knives over here.
Lol, haven't read up on the subject that much yet. But I can relate to doing that sort of stuff A LOT when I get something new in my hands... read up everything there is about it.Jay wrote:
I know it is I've been doing research on knives for a few weeks now. Stupid analytical engineering brain I have. My fiancee doesn't understand, she said to pick the one that feels best to me. Bah. I want to know what the different types of steel mean, the angles they are to be sharpened at, whether they're forged or stamped etc
Last edited by jord (2011-04-26 10:10:21)
Square knife is a Chinese chef's knife.Shocking wrote:
Lol, haven't read up on the subject that much yet. But I can relate to doing that sort of stuff A LOT when I get something new in my hands... read up everything there is about it.Jay wrote:
I know it is I've been doing research on knives for a few weeks now. Stupid analytical engineering brain I have. My fiancee doesn't understand, she said to pick the one that feels best to me. Bah. I want to know what the different types of steel mean, the angles they are to be sharpened at, whether they're forged or stamped etc
I had an asian housemate for some time and he had all sorts of those square knives they use... problem was he'd occupy the kitchen for about 1-2 hours at least twice a day, every day. But damn, he could cook - square omelets all that.
Last edited by Jay (2011-04-26 10:12:39)
06/09/12 (not intentional)Shocking wrote:
When's the wedding btw? And congratulations.
Gonna stay in the appartment you're at?
Last edited by Shocking (2011-04-26 10:14:42)
Indeed. I cook around 3-4 nights a week. Some stuff turns out meh, and some stuff turns out 'omg, I can never order this in a restaurant again'.Shocking wrote:
Yeah the chinese knives, he had a large set of them. It looks like it's fun to use tbh. I'm probably going to buy a new knife in about 1-2 months, may get one .
You're quite the amateur cook yourself aren't you?
