Butcher cutlery * Chef Experts

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BlackDuck
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Re: Butcher cutlery * Chef Experts

Post by BlackDuck »

The Henkels International brand is a lower/cheaper line than J.A. Henkels. I'm sure those are decent knives, but they won't be as high of a quality as knives under the J.A Henkels name.
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mtsoxfan
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Re: Butcher cutlery * Chef Experts

Post by mtsoxfan »

I know I am late to the party and excuse me if it was mentioned.... There are some good names out there, everyone has their preference.... I would recommend that you actually hold the knife in your hand before you buy. knife balance, and fit is key. If it doesn't feel right, you spend your time "putting up" with that feel. You can bopast of owning brand (X) but are you truly happy with it. What feels right for me, or anyone else for that matter, may not be for you. Don't buy only by name.
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teutonic terror
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Re: Butcher cutlery * Chef Experts

Post by teutonic terror »

We've got some Cutco knives we've been using for around 9 years that are still sharp and, according to their website and SWMBO, are guaranteed forever.
They will sharpen them, if they ever need it, for the cost of return postage or the rep you buy them from will come to your home and sharpen them.
These are a little pricey.
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Re: Butcher cutlery * Chef Experts

Post by haerbob3 »

++1000 on making sure the knifes fit and feel right. At home using a knife that doesn't most likely would be just be an uncomfortable unpleasant experience. If there is any chance that you will be using it for more than 5 mins or so it becomes dangerous!! You can not hold or use a knife properly if your hands get tired!!!
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Re: Butcher cutlery * Chef Experts

Post by RickBeer »

I don't get the point of this thread.

Nailed a TT post! :whistle:
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Re: Butcher cutlery * Chef Experts

Post by DaYooper »

I have a set of Cutco knives that were passed down to me from my grandparents. My Dad sold them while he was going to college which puts them at easily 50 years old. They are still in top shape - havent been sharpened in the 15 or so years that I have owned them. I have several other sets from different vendors but those have always been my go-to knives. The handle just fits so well in one's hand.
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Re: Butcher cutlery * Chef Experts

Post by russki »

RickBeer wrote:I don't get the point of this thread.

Nailed a TT post! :whistle:
I thought about posting a sharp retort, but decided that I was not cut out for this type of behavior...
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Re: Butcher cutlery * Chef Experts

Post by RickBeer »

russki wrote:
RickBeer wrote:I don't get the point of this thread.

Nailed a TT post! :whistle:
I thought about posting a sharp retort, but decided that I was not cut out for this type of behavior...
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I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...

Certificate in Brewing and Distillation Technology

Sites to find beer making supplies: Adventures in Homebrewing - Mr. Beer - MoreBeer
My Beer - click to reveal
Currently using 6 LBKs.

Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout

Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.

Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand -  13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
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Re: Butcher cutlery * Chef Experts

Post by Brewbirds »

You two are soooo dull. :whistle:
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Re: Butcher cutlery * Chef Experts

Post by joechianti »

Brewbirds wrote:You two are soooo dull. :whistle:
That sems like a pointless statement. :o
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Re: Butcher cutlery * Chef Experts

Post by gwcr »

This topic is pretty far out on the edge of my knowledge. If I recommend anything I would just be taking a stab at it. Best to leave this one to the posters whose knowledge is a cut above the rest...
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