7 Replies to “Thanks…”

1. Fred Schoeneman says:

   October 15, 2006 at 9:14 am

   Good to see you back.

2. lunarpuff says:

   October 15, 2006 at 10:51 am

   Good knives, but now you have to learn about caring for them. I believe a Cook’s Illustrated subscription should be next on your list of never ending homeownership expenses.

   Christopher Kimball knows everything.

   Hope you’re having at least a little fun and come back soon!

3. cthulhu says:

   October 15, 2006 at 11:42 am

   I was wondering about the Shuns in the EGCdAHWGR. While I hear good things about Shuns, I haven’t really tried them—preferring to let the market thoroughly test them first.

   This reticence is somewhat peculiar in that my own tastes run somewhat off from the traditional. My favorite knives, in order, are: the Global GS-3 Chef’s Utility, the Classic Wusthof 20cm Chef’s 4582, the Global GSF-22 Utility, and the Wusthof 7” Santoku WU-4183. I’d give up all my other knives before I let go of those four, and they’re listed in order if I had to have three or less.

   The GS-3 is a lighter, faster sports-sedan of a chef’s knife. The Wusthof Chef’s is small but capable, good for apartment-sized cutting boards, and doesn’t necessarily need to be held like a standard Chef’s to be well controlled. The Global Utility looks like a table knife, but can be used as anything from an oversized paring knife to a smallish prep. Finally, the Santoku is westernized sufficiently to be used as a no-fuss slicer or chopper with no special care requirements.

   You may very well end up with an eclectic selection of favorite knives—so much depends on lifestyle, who you’re cooking for, the constraints of your kitchen, and personal preferences. As usual with such personal-use items, “De gustibus non est disputandum.”

   So, which Henckels did you get? What were you using before?

4. Ivan Ivanovich says:

   October 15, 2006 at 3:14 pm

   Yea, the knives are good, but the image of tearing a leg off of a roasted turkey makes my mouth water.

5. Jeff Goldstein says:

   October 15, 2006 at 4:24 pm

   The steak knives.  I was using generic steak knives before.  My wife’s uncle, who used to own his own Japanese restaurant, sent us some Henckels several years back—a paring knife, a chef’s knife, and a bread knife.  And they’ve held up quite well.

   For my main set, because I couldn’t afford the Shuns, I just got the Furis with the block and sharpener.  I might pick up one or two Shuns and Wusthofs here and there now that I have a decent core set.

6. Dan Collins says:

   October 15, 2006 at 7:49 pm

   I’ve got a good hobo jerky recipe for when you’re ready.  The key is proper marination.

7. Bane says:

   October 16, 2006 at 9:02 am

   The wife and I love our Cutco set. The bread knife cuts the softest fresh French bread with the thickest crusts, without smooshing it. Tomatoes? Like buttah. Gets dull? Send it back and get a new one. For life.

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