What do you use for your daily chef knife? I tormented over so many but finally pulled the trigger on a Rader Custom Damascus....
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Calling all chefs..............
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 fishnbanjo |
Calling all chefs.............. |
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Posts: 5913 04/04/2009 19:14 the Canefather |
banjo
Fly fishing is my Quisisana (the name is Italian for "place where one heals one's self.") "...... SLG Visit my website about Bamboo rods... Fishnbanjo's Place |
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doloresboy |
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Posts: 425 04/04/2009 20:35 |
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PA Limestoner |
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Posts: 85 04/04/2009 21:06 |
Nice Banjo. I bet that baby really holds a keen edge. I use two knives, a Henckels four star and a 30 year old Friedrich Dick with a curvature greater than
that of the Henckels. Sharpen both on my Spyderco ceramic sharpening stones. Banjo, have you ever tried the reduced demi-glace from morethangourmet.com?
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fishnbanjo |
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Posts: 5914 04/05/2009 07:33 the Canefather |
I've heard his blades do hold an excellent edge and will know soon when it arrives. Never have tried the reduced demi-glace but it is easily made if you
keep either a stock or sauce you wish to make the demi-glace from, i.e. a 50/50 mix of brown stock and brown sauce reduced by 50% will yield a rich demi-glace,
same can be done with chicken stock and a chicken gravy or vegetable stock and vegetable gravy..........
banjo
Fly fishing is my Quisisana (the name is Italian for "place where one heals one's self.") "...... SLG Visit my website about Bamboo rods... Fishnbanjo's Place |
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pcg |
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Posts: 2541 04/05/2009 07:40 Admin |
I can give a thumbs up to the demi-glace from morethangourmet. Fine brew. Another source is the demi-glace sold by Williams-Sonoma. It's available both
in-store & on the web. And is as good as that from morethangourmet.
Awesome knife, Sante! |
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RPL |
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Posts: 177 04/05/2009 11:33 |
Banjo: That's one beautiful knife. Great workmanship. Damascus steel with the burl go together nicely. Looks sharp as a razor. I usually turn to an old
Sabatier knife (top two photos) for most of my chopping/cutting. A swordsmith put a new edge on that knife several years ago, minimizing the angle that occurs
just before you get to the edge. Easily sharpened, flexible and light in hand. In the second shot, you can see the smooth curve between the blade and handle
that makes for a super comfortable fit. I think that Sabatier knives today are a far cry from what they used to be in terms of material, design and
craftsmanship.
Lower picture shows smaller (7-8") knives for chopping and cutting. Both are made with convex blade designs, where both sides of the blade form a smooth, exact progressive curve all the way down to the sharp edge. This geometry forces the meat/fish/veggies away from the blade as it cuts, permitting a cleaner cut with less force. The top knife is Michigan-made by Scagel, probably made not far from where Dickerson made his rods. The bottom one is by Sakai Toji, an Osaka company. Demiglace? Make our own, following Anthony Bourdain's instructions in his book. So easy, even taught our kids to make it. Store it frozen in ice cube trays, as suggested in one of those Julia Child books. Many uses. 
Last Edited By: RPL 04/05/2009 12:27.
Edited 2 times.
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flyslinger |
#6 | |||
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Posts: 112 04/05/2009 18:45 |
Dagnabbit! Now I'll never be able to look at my Wusthof's and Henckels the same way ever again.
Last Edited By: flyslinger 04/05/2009 18:55.
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PA Limestoner |
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Posts: 87 04/05/2009 19:17 |
Morethangourmet.com has many different concoctions. Veal, Veal/beef, roasted chicken, turkey, mushroom essence, etc. Check their website. The veal demi-glace
with shallots, champagne and fresh thyme makes a wonderful sauce for sauteed portabellos. No financial interest, just love their stuff.
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fishnbanjo |
An original Scagel! | #8 | ||
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Posts: 5919 04/06/2009 11:10 the Canefather |
Dang! Sweet..................
banjo
Fly fishing is my Quisisana (the name is Italian for "place where one heals one's self.") "...... SLG Visit my website about Bamboo rods... Fishnbanjo's Place |
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cheffy |
#9 | |||
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Posts: 148 04/06/2009 18:19 |
So many knives so little time.
At home there are his and her knives Mine, a F. Dick all carbon 10" classic french knife. The wife won't touch it because there's too much upkeep her's a 7" Calphlon Santoku At work 10" henkles 10" Messinmister 8" Global Kyocera ceremic paring knife Masahiro Osaka style sashimi I've seen that Radar knife. Oh so tempting. For me it would be a tax write off. Then there's the competition case of knives. The wife thinks I'm crazy butI make my own demi. I knock out the veal stock on the turkey fryer while I'm out BBQing. The neighbors freak out when they see me with a ton of bones in the back yard. |
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recane1 |
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Posts: 185 05/04/2009 17:16 |
I have had a 10 inch Dexter Russell green river that I bought new in 1986. I have used it every day at work since then. Recently some ass hole decided to use
it as a pry bar. Needless to say, they broke the tip off. I filled it back down to a nice point. I have had several other knives over the years, but none as
nice as my old Dexter Russell. Mostly I use it to cut pastry and other dough, but in the spring I like to buy large quantities of fruit, that gives my knife a
real work out. Try chopping 350 lbs of fresh rhubarb. I don't care what kind of knife you use. You will have blisters on your hands.
Aaron |
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DriesVR |
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Posts: 69 05/06/2009 10:03 |
Those are some gorgeous knives! For my everyday use both at home and at the restaurant (yes, I'm a cook or, I guess, a chef... but in Italy we all call
ourselves cooks) I strictly use Whustof. They definitely know how to take a beating!
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fishnbanjo |
#12 | |||
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Posts: 5979 05/14/2009 10:21 the Canefather |
Took a couple of days to get used to the feel of the handle but what control this knife has! I'm slicing things so paper thin when I need to it's
unbelievable.
banjo
Fly fishing is my Quisisana (the name is Italian for "place where one heals one's self.") "...... SLG Visit my website about Bamboo rods... Fishnbanjo's Place |
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DrLogik |
#13 | |||
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Posts: 1635 05/15/2009 20:54 |
I buy all of my cookware from a commercial supplier here in Charlotte. The guy that runs the place said that Forschner (made by Victorinox) are a great bang
for the buck. So I use a Forschner 10" chef as my mainstay. I have a 5" model that I love to use for small mincing and slicing. My favorite knife
of all though is my 12" Forschner fluted meat slicer. It will buzz through a London Broil or flank steak like buddah. I have Henckels, Hoffritz, and
other fine knives but for the money, these Forschners are really hard to beat and I reach for them out of choice. They really hone well and hold a sharp edge
for a long time.
Last Edited By: DrLogik 05/15/2009 21:04.
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