http://www.reluctantgourmet.com/blog/gadgetstools/how-to-buy-the-right-kitchen-knife/ A Culinary Guide for Home Cooks Sat, 06 Sep 2008 05:11:23 +0000 http://wordpress.org/?v=2.0.4 http://www.reluctantgourmet.com/blog/gadgetstools/how-to-buy-the-right-kitchen-knife/#comment-43506 Mon, 24 Mar 2008 12:28:13 +0000 http://www.reluctantgourmet.com/blog/gadgetstools/how-to-buy-the-right-kitchen-knife/#comment-43506 I must disagree with the "two knife" idea. I find prep work faster when mached with the proper knife. A curved, reverse edge peeling knive works wonders over a straight paring knife. I do agree however with the grande slicer as an extra knife. I would not like to carve a standing rib or ham without one. I also could not do without a heavy cleaver. I guess I'm a nine knife chef! I must disagree with the “two knife” idea. I find prep work faster when mached with the proper knife. A curved, reverse edge peeling knive works wonders over a straight paring knife. I do agree however with the grande slicer as an extra knife. I would not like to carve a standing rib or ham without one. I also could not do without a heavy cleaver. I guess I’m a nine knife chef!

]]> http://www.reluctantgourmet.com/blog/gadgetstools/how-to-buy-the-right-kitchen-knife/#comment-43217 Tue, 18 Mar 2008 16:01:20 +0000 http://www.reluctantgourmet.com/blog/gadgetstools/how-to-buy-the-right-kitchen-knife/#comment-43217 I don't disagree with anything in this article but I have another knife that I can't do without. We eat quite a bit of shrimp and I have this very cool little knife with a curved blade that just draws down the shrimp vein like nobody's business and makes de-veining my shrimp so easy. But since the blade is on the interior of the curve there is no good way to sharpen said blade so when it no longer moves easily through the shrimp, I will likely have to say goodbye. I don’t disagree with anything in this article but I have another knife that I can’t do without. We eat quite a bit of shrimp and I have this very cool little knife with a curved blade that just draws down the shrimp vein like nobody’s business and makes de-veining my shrimp so easy. But since the blade is on the interior of the curve there is no good way to sharpen said blade so when it no longer moves easily through the shrimp, I will likely have to say goodbye.

]]> http://www.reluctantgourmet.com/blog/gadgetstools/how-to-buy-the-right-kitchen-knife/#comment-42967 Thu, 13 Mar 2008 16:32:52 +0000 http://www.reluctantgourmet.com/blog/gadgetstools/how-to-buy-the-right-kitchen-knife/#comment-42967 What a relief this article has been to me. You can't imagine the abuse I have taken from my buddies about having my complete knife collection in one sheath. One Henckels 8 inch chef knife. I have forwarded this article to all of them. Now I have to convice them that my Arkansas stone and my steel beats their $100.00 gadget to keep a good edge. I have a $5.00 little knife somewhere but it never comes out until they show up. Then here comes more trash talk. All in fun, I must say.Thanks again. What a relief this article has been to me. You can’t imagine the abuse I have taken from my buddies about having my complete knife collection in one sheath. One Henckels 8 inch chef knife. I have forwarded this article to all of them. Now I have to convice them that my Arkansas stone and my steel beats their $100.00 gadget to keep a good edge. I have a $5.00 little knife somewhere but it never comes out until they show up. Then here comes more trash talk. All in fun, I must say.Thanks again.

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