Ttvetjanu
1000+ Head-Fier
- Joined
- May 15, 2005
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I think most men share atleast a remote interest in shiny and sharp knives. I myself am a culinary student so knives are pretty much an extension of my arm. I've also noticed that a lot of people are interested in cooking, so I think there should be some knife enthusiasts around here!
I personally decided to go for the Victorinox forged chefs knife (20cm) and their filleting knife, aswell as a mac BK-100 which I got for my birthday
I also have wusthof paring and vegetable knives, aswell as the usual peelers and so on.
Of course if I had the cash I would want to have atleast one nice japanese damascus knife, but they are so darn expensive and somewhat unpractical for professional use.
Personally I think the most important attributes to when buying a knife is quality (you want something that will last long), comfort (the knife has to be comfortable to work with, not just good looking), looks (I have to admit, its nicer to work with something that looks good), and sharpness (making sure it stays sharp).
I've noticed that the thinner and lighter japanese knives, although harder in material, bend more easily due to the thinness of the blades. Hence I use the mac knife for fast and light chopping, such as onion, and the sturdy victorinox for larger and harder things such as root vegetables or large pieces of meat.
So, what knifes do you own? For what tasks do you use your knives? What types of knives would you like to own? Unleash your fantasies!
I personally decided to go for the Victorinox forged chefs knife (20cm) and their filleting knife, aswell as a mac BK-100 which I got for my birthday
I also have wusthof paring and vegetable knives, aswell as the usual peelers and so on.
Of course if I had the cash I would want to have atleast one nice japanese damascus knife, but they are so darn expensive and somewhat unpractical for professional use.
Personally I think the most important attributes to when buying a knife is quality (you want something that will last long), comfort (the knife has to be comfortable to work with, not just good looking), looks (I have to admit, its nicer to work with something that looks good), and sharpness (making sure it stays sharp).
I've noticed that the thinner and lighter japanese knives, although harder in material, bend more easily due to the thinness of the blades. Hence I use the mac knife for fast and light chopping, such as onion, and the sturdy victorinox for larger and harder things such as root vegetables or large pieces of meat.
So, what knifes do you own? For what tasks do you use your knives? What types of knives would you like to own? Unleash your fantasies!