The Knife section is kinda slow, no?

[boom]

i love knives. i love kitchen knives. i use mostly Wustof Classics that i have owned for years. i bought a few Japanese blades. a Gyoto, and a Petty. if i had to dig a bullet out of a loved one, i would go for a japanese knife. they are so sharp!! but they feel almost ethereal. light, quick, nimble.

in the kitchen i am a bit of a basher. i will plunge a blade into a live lobster, punch thru a butternut squash. smash a garlic into a paste. the Japanese knife is not like that. all civilized, and slicey. having said that, i dont often reach for the Japan offering. i keep my German knives and the Chinese Cleaver super super sharp, and they just seem to fit my style in the kitchen. i dont even remember the maker of my Japanese Gyoto. hahahha..i do know my Petty is a Mac.

 

[Andy M.]

Yeah, it is kinda slow. Some folks may post knife info in another section or in an ongoing thread. For example, there is a thread called "Kitchen Candy. . . " There is some knife activity there. Also, there isn't a lot of knife related activity as most of the folks here are well established in the kitchen and don't need knife adds or replacements often.

I started out with a set of Chicago Cutlery knives. They served me well for several years. Then I graduated to Henckels Pro S knives and have added a few odds and ends over time but the knives are 25 years old and I just keep sharpening them and that rekindles my joy in using them. I still have a Chicago Cutlery butcher knife and kitchen shears that I use from time to time.

The only Japanese knife I've had was a ceramic Kyocera. I didn't care for it at all. Gave it to a daughter.

 

[taxlady]

Yeah, as Andy wrote, most of us already have good knives and don't need to buy new ones often. However, we do like to discuss cooking and food related stuff. It shouldn't be hard to get an interesting discussion going on some topic about kitchen knives.