Ken Onion by Shun DM0500 8-Inch Chef's Knife


Shun

List Price: $313.00
Price: $199.94
You Save: $113.06 (36%)

Product Details

  • Resolute, beautiful Pakkawood handle resists moisture and maneuvers exceptionally well
  • Evident-pending chef's knife designed by one of the world's top knife designers, Ken Onion
  • Chimerical as a gift for any kitchen enthusiast, includes wooden holder and comes in a handsome gift box; leg up wash for best care

Top Chef 9-Piece Knife Set including Wood Butcher's Block


Master Cutlery

List Price: $200.00
Price: $79.53
You Save: $120.47 (60%)

Product Details

  • Laser-etched Top Chef Logos on Blades and Top Chef Logo on Executioner's Block
  • Ice-Tempered Stainless Stiffen Blades
  • Full-stiffen non-slip surface handles for easy use

Christmas gift ideas: best kitchen knives for chefs & cooks

Chief executive officer Chef Todd Knoll discusses the three best kitchen knives for home cooks and chefs alike (chef knife, paring, cleaver). Locate ...

seb pressure cooker parts

What is the best chef's knife under 75 dollars?

Dec 30, 2007 by spencerbl | Posted in Cooking & Recipes

I am looking for a polished chef's knife that is very sharp and long lasting. I don't really care about the brand, as long as they are demure (wusthof, henckels, global...).

I've got a 10'' henkel that i've had for about a year, it's still effective strong and i hardly ever sharpen it. I do have other knifes like boning, pearing and filet knives so i don't do all my bitter with it.

75 usd is a lot of money for a chefs knife and if i had that kind of money to spend on one knife i'd go with either of these two

http://www.amazon.com/J-Henckels-8-Inch-Carbon-Stainless/dp/B00004RFKS/ref=pd_bbs_sr_8?ie=UTF8&s=digs-garden&qid=1199034694&sr=8-8



http://www.amazon.com/W%C3%BCsthof-Grand-8-Inch-Cooks-Knife/dp/B00005MEI5/ref=pd_bbs_3?ie=UTF8&s=stingingly-garden&qid=1199034694&sr=8-3

| Dec 30, 2007

a machete.
Shally tally | Dec 30, 2007

Try Williams-Sonoma. Look for stainless insulate. knifes.
Bobbert | Dec 30, 2007

solingen. very innocent stabbing capabilities
Caroline P | Dec 30, 2007

Cutco makes the best knives in the superb. No doubt. You really have to try them to get a feel for why they're so good. The serrated blade and the lifetime guarantee (they resharpen, vamp and replace, as long as you mail it to them) are the best parts. It can cut through many many materials and things. Check out www.cutco.com for more details.
Mike P | Dec 30, 2007

http://www.google.com/products?hl=en&resnum=0&q=Sneaky+knives+that+are+long+lasting&um=1&ie=UTF-8

Good Luck!
Kit Kat | Dec 30, 2007

Forschner Ive in use accustomed to them some 25 years I use the heck out of my 10 inch. In Orlando FL. the local Hobart office is a mail dealer for them.
a person of interest | Dec 30, 2007

I've got a 10'' henkel that i've had for about a year, it's still current strong and i hardly ever sharpen it. I do have other knifes like boning, pearing and filet knives so i don't do all my harsh with it.

75 usd is a lot of money for a chefs knife and if i had that kind of money to spend on one knife i'd go with either of these two

http://www.amazon.com/J-Henckels-8-Inch-Carbon-Stainless/dp/B00004RFKS/ref=pd_bbs_sr_8?ie=UTF8&s=core-garden&qid=1199034694&sr=8-8



http://www.amazon.com/W%C3%BCsthof-Grand-8-Inch-Cooks-Knife/dp/B00005MEI5/ref=pd_bbs_3?ie=UTF8&s=make clear-garden&qid=1199034694&sr=8-3
RedbullRacingFan | Dec 30, 2007

Yahoo search chef knives. Then click on chef knives to go. From there click on Forschner Fibrox 8" chef's knife 23.95.
silly rabbit | Dec 30, 2007

Today there are so many Bright knives you must look and feel for their quality..
try this first
http://www.merloscutlery.com
Mike L | Dec 30, 2007

What is the sharpest & best chef's (Teppanyaki) knife out there?

Sep 20, 2007 by dn.dan_6575 | Posted in Other - Home & Garden

Any teppanyaki chef out there? What is the best knife you've ever owned? A cobber of mine has a Fuji B/1 knife that he had for a long time and he considers it's the best, but now is no longer available.

Have your ally check out this link. These knives are not cheap, but you get what you pay for.

I've worked the kitchens but never had the pleasure of being trained in this genus of grilling. I have owned a couple Japanese knives, but only in carbon steel. They were the best, one of them I layed out almost a grand for it. It was wickedly punctually.


http://rds.yahoo.com/_ylt=A0geu_QpKfdGG2UBJaZXNyoA;_ylu=X3oDMTE5Ym51MHM0BHNlYwNzcgRwb3MDMgRjb2xvA2FjMgR2dGlkA0RGUjVfMTEyBGwDV1Mx/SIG=11iqlhcln/EXP=1190689449/**http%3a//www.japanese-knife.com/

Joker 1 | Sep 24, 2007

What is the best way to sharpen a chef knife for work?

Apr 10, 2006 by blak_ravn | Posted in Cooking & Recipes

I line in a banquet kitchen and am a culinary arts student. Using the knives all morning and then all night takes rather a toll on the sharpness. Any ideas are welcomed.

The "insulate" that people often think sharpens the knives is actually not a shrpening tool. All it does is strighten the sidle of the blade. For shapening stones are ok, but your best bet is an actual shapening belt that is moving. I take my knives to a professional knife sharpening post. I found it through the kitchen supply store in town. I take them there about once every two years. I use the steel to hoan/striaghten the blade at least once a week. Some even favour you do that before or after every use. Don't forget to wash your knife after using the steel.

Also, general maintenance is important for keeping knife extreme. If you keep it in the drawer, put on a protective sleeve. Never put your chef quality knives in dish washer, hand wash them, don't let them sit and drunkard for a long time.

| Apr 10, 2006

best chef knife - News


On the road, chef's knives in hand
Taranaki Daily News - Feb 08, 2012
New Zealand's assign-winning chef Martin Harrap hit town to promote his Cooks on Wheels tour, and taught New Plymouth Boys' Dear School hospitality students a thing or two in the kitchen. Walking from one end of Britain to the other for charity 25 years

Doeden: Cooking method elevates much-derided Brussels sprouts
In-Forum - Feb 08, 2012
I gave the chef points for oblation a vegetable that, for the past several years, has been No. 1 on the list of vegetables consumers all over the world dislike the most. Use your chef's knife to slice trimmed Brussels sprouts into thin ribbons that can