new chefs knife.. one to start collection with.. - Page 2 - DiscussWorldIssues - Socio-Economic Religion and Political Uncensored Debate

**Janarealiti** · 03-31-2011, 03:35 AM

Nice, I have a chef's knife, 2 7" Santokus (my favorite), and a paring knife made by J.A. Henckels. I love them. I've been hearing awesome things about Global Knives, been thinking about picking up a few. Nothing like a nice knife!

**Indian Butt Magic** · 03-31-2011, 04:30 AM

I want a set of Wusthof Culinars myself.

**fil_nurser** · 03-31-2011, 07:46 AM

why not ceramic, i mean... if you are starting a collection.

**Janarealiti** · 03-31-2011, 07:56 AM

Ceramic is nice and sharp, but rigid, brittle and can't be sharpened unless they're sent off to a specialist. You rarely see professional chefs using ceramic knives.

**nTDsD0aU** · 03-31-2011, 08:06 AM

Ceramic is nice and sharp, but rigid, brittle and can't be sharpened unless they're sent off to a specialist. You rarely see professional chefs using ceramic knives.

Yeah 2nd'ed - Ceramic knifes are bloody ridiculous. Why anyone would buy one is beyond me.

Chocolate Teapot springs to mind.

**Stetbrate** · 03-31-2011, 08:19 AM

Ceramic is nice and sharp, but rigid, brittle and can't be sharpened unless they're sent off to a specialist. You rarely see professional chefs using ceramic knives.

but then again how many of us are professional Chefs :P
and btw, why send a 5$ knive to a specialist ? (Ceramic knives are dirt cheap over here)

**Michaelnewerb** · 03-31-2011, 04:42 PM

They're all the same, don't fall for another one of those infomercials.

**Ferrotoral** · 03-31-2011, 04:59 PM

but then again how many of us are professional Chefs :P
and btw, why send a 5$ knive to a specialist ? (Ceramic knives are dirt cheap over here)

I know a few professional chefs (for some reason there was a surge of people in my high school year going to catering college) and I've never seen or heard any of them talk about a ceramic knife.

**Stetbrate** · 03-31-2011, 05:24 PM

Well all i know is that, knives are considered to be prestige objects among chefs
and there isn´t much prestige in an under 20$ knife.

**Ferrotoral** · 03-31-2011, 06:06 PM

Well all i know is that, knives are considered to be prestige objects among chefs
and there isn´t much prestige in an under 20$ knife.

Absolutely, my mates spend hundreds on their knives. I've just not heard of a ceramic one. Which doesn't mean much as it's not really a topic we devote a lot of time to.

**Barbshowers** · 03-31-2011, 06:09 PM

Does it slice through all citrus fruit with such ease or will you be getting another knife for say, oranges?

**Janarealiti** · 04-01-2011, 01:14 AM

Well all i know is that, knives are considered to be prestige objects among chefs
and there isn´t much prestige in an under 20$ knife.

Around here good ceramic knives are pretty expensive, certainly not $20.

**retTreftowhexm** · 04-01-2011, 02:26 AM

Since we got the experts in, do you got any suggestions for a knife block that does not have predefinied holes (fit all types of knives)?

The trouble I have is that Lian Li still does not make household goods and all versions I see look like crap.

Correction: 90€ buys you this:

http://www.evasolo.com/productinfo/515280/

dam them, they know I would easily pay twice as much

**robinthesearchmasterh** · 04-01-2011, 03:39 AM

This is totaly based on a Discovery program, but arent ceramic knives mainly for fish? due to that they dont take on taste of the fish?

**halfstreet** · 04-01-2011, 03:42 AM

My personal favs are ones that are made in Solingen, Germany. I've had a bunch for many many years, and they're superb. I also like their crystallish sound when tapped on...

**DeedPatmeda** · 04-01-2011, 04:12 AM

My personal favs are ones that are made in Solingen, Germany. I've had a bunch for many many years, and they're superb. I also like their crystallish sound when tapped on...

Solingen steel is one of the best for sure. That and Seki Japan.

03-31-2011, 03:35 AM	#21
Janarealiti Join Date Oct 2005 Posts 569 Senior Member	Nice, I have a chef's knife, 2 7" Santokus (my favorite), and a paring knife made by J.A. Henckels. I love them. I've been hearing awesome things about Global Knives, been thinking about picking up a few. Nothing like a nice knife! Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

03-31-2011, 04:30 AM	#22
Indian Butt Magic Join Date Oct 2005 Posts 439 Senior Member	I want a set of Wusthof Culinars myself. Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

03-31-2011, 07:46 AM	#23
fil_nurser Join Date Nov 2005 Posts 401 Senior Member	why not ceramic, i mean... if you are starting a collection. Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

03-31-2011, 07:56 AM	#24
Janarealiti Join Date Oct 2005 Posts 569 Senior Member	Ceramic is nice and sharp, but rigid, brittle and can't be sharpened unless they're sent off to a specialist. You rarely see professional chefs using ceramic knives. Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

03-31-2011, 08:06 AM	#25
nTDsD0aU Join Date Oct 2005 Posts 528 Senior Member	Ceramic is nice and sharp, but rigid, brittle and can't be sharpened unless they're sent off to a specialist. You rarely see professional chefs using ceramic knives. Yeah 2nd'ed - Ceramic knifes are bloody ridiculous. Why anyone would buy one is beyond me. Chocolate Teapot springs to mind. Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

03-31-2011, 08:19 AM	#26
Stetbrate Join Date Oct 2005 Posts 489 Senior Member	Ceramic is nice and sharp, but rigid, brittle and can't be sharpened unless they're sent off to a specialist. You rarely see professional chefs using ceramic knives. but then again how many of us are professional Chefs :P and btw, why send a 5$ knive to a specialist ? (Ceramic knives are dirt cheap over here) Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

03-31-2011, 04:42 PM	#27
Michaelnewerb Join Date Oct 2005 Posts 622 Senior Member	They're all the same, don't fall for another one of those infomercials. Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

03-31-2011, 04:59 PM	#28
Ferrotoral Join Date Oct 2005 Posts 542 Senior Member	but then again how many of us are professional Chefs :P and btw, why send a 5$ knive to a specialist ? (Ceramic knives are dirt cheap over here) I know a few professional chefs (for some reason there was a surge of people in my high school year going to catering college) and I've never seen or heard any of them talk about a ceramic knife. Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

03-31-2011, 05:24 PM	#29
Stetbrate Join Date Oct 2005 Posts 489 Senior Member	Well all i know is that, knives are considered to be prestige objects among chefs and there isn´t much prestige in an under 20$ knife. Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

03-31-2011, 06:06 PM	#30
Ferrotoral Join Date Oct 2005 Posts 542 Senior Member	Well all i know is that, knives are considered to be prestige objects among chefs and there isn´t much prestige in an under 20$ knife. Absolutely, my mates spend hundreds on their knives. I've just not heard of a ceramic one. Which doesn't mean much as it's not really a topic we devote a lot of time to. Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

03-31-2011, 06:09 PM	#31
Barbshowers Join Date Oct 2005 Posts 360 Senior Member	Does it slice through all citrus fruit with such ease or will you be getting another knife for say, oranges? Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

04-01-2011, 01:14 AM	#32
Janarealiti Join Date Oct 2005 Posts 569 Senior Member	Well all i know is that, knives are considered to be prestige objects among chefs and there isn´t much prestige in an under 20$ knife. Around here good ceramic knives are pretty expensive, certainly not $20. Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

04-01-2011, 02:26 AM	#33
retTreftowhexm Join Date Oct 2005 Posts 386 Senior Member	Since we got the experts in, do you got any suggestions for a knife block that does not have predefinied holes (fit all types of knives)? The trouble I have is that Lian Li still does not make household goods and all versions I see look like crap. Correction: 90€ buys you this: http://www.evasolo.com/productinfo/515280/ dam them, they know I would easily pay twice as much Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

04-01-2011, 03:39 AM	#34
robinthesearchmasterh Join Date Oct 2005 Posts 390 Senior Member	This is totaly based on a Discovery program, but arent ceramic knives mainly for fish? due to that they dont take on taste of the fish? Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

04-01-2011, 03:42 AM	#35
halfstreet Join Date Oct 2005 Posts 498 Senior Member	My personal favs are ones that are made in Solingen, Germany. I've had a bunch for many many years, and they're superb. I also like their crystallish sound when tapped on... Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote

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04-01-2011, 04:12 AM	#36
DeedPatmeda Join Date Oct 2005 Posts 462 Senior Member	My personal favs are ones that are made in Solingen, Germany. I've had a bunch for many many years, and they're superb. I also like their crystallish sound when tapped on... Solingen steel is one of the best for sure. That and Seki Japan. Share Share this post on Digg Del.icio.us Technorati Twitter
	Quote