Comments on: Choosing a kitchen knife http://greenavocado.com/2008/01/17/test/ A food blog based out of Vancouver Wed, 20 Aug 2008 23:36:21 +0000 http://wordpress.org/?v=2.3.2 By: Niall Harbison http://greenavocado.com/2008/01/17/test/#comment-142 Niall Harbison Fri, 18 Apr 2008 07:43:15 +0000 http://greenavocado.com/2008/01/17/test/#comment-142 Hi There, i just came accross your blog through stumbleupon and think it is fantastic. Lovely food pics especially. I have so many blogs in my RSS that I usually dont even stop on food blogs as I hardly have time to read the ones that i have already! Good news is that I just added yours and will try and read it as much as possible. Have you been cooking long? If you feel like sharing some of your food pics and sharing them with others then www.ifoods.tv is my site and I'd love to see you there. I started as a blogger a year ago as well and realised that there are so many good blogs out there but so few people know about them and get to read them so I wanted to find a place to showcase food photos, recipes and videos. Anyway enough rambling on from me, best of luck and keep up the good work! Hi There, i just came accross your blog through stumbleupon and think it is fantastic. Lovely food pics especially. I have so many blogs in my RSS that I usually dont even stop on food blogs as I hardly have time to read the ones that i have already! Good news is that I just added yours and will try and read it as much as possible. Have you been cooking long? If you feel like sharing some of your food pics and sharing them with others then http://www.ifoods.tv is my site and I’d love to see you there. I started as a blogger a year ago as well and realised that there are so many good blogs out there but so few people know about them and get to read them so I wanted to find a place to showcase food photos, recipes and videos. Anyway enough rambling on from me, best of luck and keep up the good work!

]]> By: Derek http://greenavocado.com/2008/01/17/test/#comment-15 Derek Fri, 08 Feb 2008 18:53:55 +0000 http://greenavocado.com/2008/01/17/test/#comment-15 Yeah, the only good thing about Henkels is that they are dishwasher safe! My two main knives are a global 8" Japanese chef's knife and a 10" Victorionox rosewood handle chef knife. I use the 9" Henkel with the riveted handle for chopping chicken bones and other shitty tasks. The 10" Brazilian Henkel I have holds a better edge, is easier to sharpen and is just as heavy as the German one... Yeah, the only good thing about Henkels is that they are dishwasher safe!

My two main knives are a global 8″ Japanese chef’s knife and a 10″ Victorionox rosewood handle chef knife. I use the 9″ Henkel with the riveted handle for chopping chicken bones and other shitty tasks. The 10″ Brazilian Henkel I have holds a better edge, is easier to sharpen and is just as heavy as the German one…

]]> By: Jason Kawaguchi http://greenavocado.com/2008/01/17/test/#comment-10 Jason Kawaguchi Tue, 05 Feb 2008 19:22:22 +0000 http://greenavocado.com/2008/01/17/test/#comment-10 totally agree derek, my 4 stars are tough to keep sharp with a steel now totally agree derek, my 4 stars are tough to keep sharp with a steel now

]]> By: Derek http://greenavocado.com/2008/01/17/test/#comment-9 Derek Mon, 04 Feb 2008 20:07:38 +0000 http://greenavocado.com/2008/01/17/test/#comment-9 One thing that needs to be taken into account about a chef's knife is the hardness of the steel. A knife such as the Henkel with two men on it has really hard steel, meaning that it is hard to sharpen with a stone once it is dull and that it progressively gets harder to keep sharp, as the more metal is worn away, the more the edge moves up to the thicker parts of the knife. It also means that it will need to be sharpened more, as a sharpening steel becomes ineffective rather quickly. A knife made of softer steel will need to be sharpened on a stone less, be easier to sharpen and probably cost less to buy. One thing that needs to be taken into account about a chef’s knife is the hardness of the steel. A knife such as the Henkel with two men on it has really hard steel, meaning that it is hard to sharpen with a stone once it is dull and that it progressively gets harder to keep sharp, as the more metal is worn away, the more the edge moves up to the thicker parts of the knife. It also means that it will need to be sharpened more, as a sharpening steel becomes ineffective rather quickly. A knife made of softer steel will need to be sharpened on a stone less, be easier to sharpen and probably cost less to buy.

]]> By: ralph wiggum http://greenavocado.com/2008/01/17/test/#comment-6 ralph wiggum Sat, 02 Feb 2008 22:06:24 +0000 http://greenavocado.com/2008/01/17/test/#comment-6 hay u made a grammar mistakes lol hay u made a grammar mistakes lol

]]> By: Jason Kawaguchi http://greenavocado.com/2008/01/17/test/#comment-5 Jason Kawaguchi Sat, 02 Feb 2008 19:52:52 +0000 http://greenavocado.com/2008/01/17/test/#comment-5 Norm, After picking up the Wusthof Grand Prix 2 santoku 6 1/2 ", my other knives have gone on vacation, fantastic and does almost anything, 4 swipes of the steel every time and it is a razor Norm,

After picking up the Wusthof Grand Prix 2 santoku 6 1/2 “, my other knives have gone on vacation, fantastic and does almost anything, 4 swipes of the steel every time and it is a razor

]]> By: Norman http://greenavocado.com/2008/01/17/test/#comment-3 Norman Fri, 18 Jan 2008 09:50:40 +0000 http://greenavocado.com/2008/01/17/test/#comment-3 It's not so much about the rust thing as there are high end knives that will rust if not taken care of (Japanese sashimi knives come to mind), but rather that a good knife will make life easier for you in the kitchen. A sharp knife will bite into the thing you're cutting thereby reducing the chances that the blade will slip and slice your finger off. It also makes a big difference with softer things like tomatoes which will crush under a dull blade. Finally, have you tried cutting fish skin with a dull blade? It's such a PAIN in the ass. It’s not so much about the rust thing as there are high end knives that will rust if not taken care of (Japanese sashimi knives come to mind), but rather that a good knife will make life easier for you in the kitchen.

A sharp knife will bite into the thing you’re cutting thereby reducing the chances that the blade will slip and slice your finger off.

It also makes a big difference with softer things like tomatoes which will crush under a dull blade. Finally, have you tried cutting fish skin with a dull blade? It’s such a PAIN in the ass.

]]> By: Daniel Tenner http://greenavocado.com/2008/01/17/test/#comment-2 Daniel Tenner Fri, 18 Jan 2008 08:49:18 +0000 http://greenavocado.com/2008/01/17/test/#comment-2 Great article! Very helpful. I learned a good few things about knives, and I'll make sure I hold it in mind next time I'm buying a knife. In your experience, why is it important to have a good quality knife? (apart from the rust thing) Daniel Great article! Very helpful. I learned a good few things about knives, and I’ll make sure I hold it in mind next time I’m buying a knife.

In your experience, why is it important to have a good quality knife? (apart from the rust thing)

Daniel

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