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|Topic Review (Newest First)|
|11-21-2012 05:51 PM|
|ti1301||I can't believe I missed out on this. I've been waiting for this price again for almost forever....|
|11-08-2012 11:00 AM|
I also think I would trust the people at the manufacturer that specialize in sharpening more than I would trust someone working at ye olde W-S store. That's all that the manufacturer does, manufacture and sharpen blades. Does each W-S store have an expert sharpener? Probably not. It's more likely that it's just a retail employee who normally sells stuff and got some extra training.
|11-08-2012 08:43 AM|
|Yeh325||I completely agree with you. At home and at the restaurant i used to own. A cleaver is all we use, takes a few seconds to sharpen when it becomes dull, and will just about cut any anything.|
|11-08-2012 06:19 AM|
Additionally, in a big kitchen/butcher/professional environment the number of different kinds of knives you have means that you can get a less expensive knife that is really specialized for a specific task. Again, look at the video I posed above, he has three different knives that he uses, all for prepping veggies. Where as at home a single knife might have to wear a bunch of different hats.
But in my opinion, if you need one knife you might as well make it the best one that your needs and budget can support. And before you buy anything blind, go to a store and ask to try it out. Because you are going to need to find the knife that fits your personal preferences. Sure you can then order it online, but go hold one and see how it feels in your hands before you buy it.
|11-08-2012 02:33 AM|
|11-07-2012 11:25 PM|
|11-07-2012 11:22 PM|
in comercial kitchen - you 'll never (or almost never!) find a knife w/wooden handle (believe it's for bacterial reasons!) majority if not all of the knifes you referring to are stamped blades (nothing wrong w/that!) forged ones are heavier and have a better grip to 'em and more expensive as well !
|11-07-2012 11:15 PM|
|11-07-2012 11:01 PM|
|miajonda||If what you are saying is true, why do so many professional chefs and butchers use dexter-russell knives, victorinox forschner knives, or other inexpensive workhorse knives? DOn't get me wrong, I love good quality knives. There are some intangible, mystical aura around a good quality knife. And they do perform superbly. BUT if you buy an inexpensive knife that is highly regarded, you can probably go cooking for your entire life without a complaint.|
|11-07-2012 10:57 PM|
|11-07-2012 04:55 PM|
Nice knife though.
|11-07-2012 04:44 PM|
|TekkenLord||Pick one from master knife collector Bishamon from Knifeforums|
|11-07-2012 04:32 PM|
Then again, it comes down to what you want to do in the kitchen. If you only make boxed mac and cheese and occasionally cut up a couple veggies then no, just go with something cheap. But if you enjoy being in the kitchen and you cook a ton and a wide variety of stuff then yeah, a good knife can save you time, effort and headaches.
I'm a Wustof knife partisan myself, I adore every one of the two dozen or so we own.
And you can simply do different things with a sharp knife that you just can't do with a cheap one. Like this video, this is an excellent example of what a skilled chef can do with a high quality set of knives. And both the skill and the knife are IMO equally important.
|11-07-2012 04:30 PM|
|alkhe4life||i'm too late . I have a Shun knife... I really like it. This was a very hot deal.|
|11-07-2012 04:23 PM|
|This thread has more than 15 replies. Click here to review the whole thread.|