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Post #148071100 added 06-23-2021 12:12 PM by ascotnot in Deal Talk
The pro chef's knife they sent had a badly cracked bolster. I finally got through to support and they asked for pictures, which I promptly sent, and they went back to ignoring me. I sent a...
Post #147678097 added 06-05-2021 7:17 PM by mingmay in Deal Talk
My order arrived today, they look good, worth the money
Post #147588574 added 06-01-2021 10:11 AM by crowing in Deal Talk
Late to the party but thrilled to see they still had some of the pro line chefs knives still in stock. Great prices!
Post #147573343 added 05-31-2021 1:12 PM by alxshanti in Deal Talk
I always wondered what grit the rod was. Couldn't find any information anywhere. But, yes, it definitely feels like a fine-grit. Now I know. Thanks! Honestly, I think I'd prefer a lower grit so I...
Post #147571615 added 05-31-2021 11:05 AM by hmx in Deal Talk
Yes, it is actually extremely common to have US steel made into knives in either the countries of China or Taiwan. The cost of labor and overhead in the states is high enough that even with the extra...
Post #147571390 added 05-31-2021 10:48 AM by ryand7651 in Deal Talk
Hell yeah! In for 3 ($61 free shipping!). Since I bought my brother the Chef knife, using any other knife in the kitchen feels like slumming it. Now I have a few more options!
Post #147552499 added 05-30-2021 7:12 AM by sillyxone in Deal Talk
I have the Messermeister Ceramic Rod 12" (1200 grit). Any ceramic rod would work fine as they're much harder than steel (but brittle so don't drop them). I believe the Cook has finer grit (3000?), so...
Post #147545365 added 05-29-2021 4:50 PM by LaWings in Deal Talk
I am confused. Looking at Q&A here: https://www.cutleryandmore.com/nexus-bd1n-stainless-steel/chefs-knife-p136825 Made where?? The Nexus 9.5-inch Chef's Knife is made in China. Is it...
Post #147542878 added 05-29-2021 1:47 PM by LiquidRetro in Deal Talk
Thank you
Post #147541294 added 05-29-2021 11:52 AM by Dr.PhilosoRaptor in Deal Talk
The knives with the two "twins" are higher-end Zwilling knives, and are a big step up in quality from the lines that only have a single "twin" on the blade. I recommend the "Four Star" line or the...
Post #147539065 added 05-29-2021 9:13 AM by ascotnot in Deal Talk
I'm curious enough to give this a try. I think the big challenge would be maintaining the sharpening angle. From a chart I saw about stacking US quarters as an angle guide, for a 1 3/4" chef's...
Post #147538525 added 05-29-2021 8:36 AM by hmx in Deal Talk
It's similar in all ways. There is no advantage in forge to shape blades. Knives have an incredibly simple profile and grain direction is pregnant as long as the black is cut out along the direction...
Post #147537973 added 05-29-2021 8:00 AM by alxshanti in Deal Talk
Thank you both. That gives me encouragement. The Nexus does look enticing. @sillyxone Which ceramic rod are you using? I have a Cooks Standard which ceramic rod. It does the job on inexpensive...
Post #147535528 added 05-29-2021 2:46 AM by LiquidRetro in Deal Talk
Can anyone explain the differences between all the different lines?
Post #147534562 added 05-28-2021 10:52 PM by ascotnot in Deal Talk
Jacques Pepin wrote in one of books that steeling knives should be second nature in the kitchen. One of the many qualities of his television cooking programs is observing his expert knife work. It...
Post #147534520 added 05-28-2021 10:48 PM by ascotnot in Deal Talk
I just use a 1000/6000 stone kit from Amazon that I got for around $23 I think. There are many varieties of these stones but they're all basically the same, low cost stones from China. I am...
Post #147534253 added 05-28-2021 10:15 PM by sillyxone in Deal Talk
The VG10 steel is prone to chipping, but BD1N is tougher with less chipping. I'm using my knives normally (it's $35, not $135 after all) and haven't had any chipping. Ceramic rods are perfect for...
Post #147533959 added 05-28-2021 9:39 PM by khalid7412002 in Deal Talk
Got the 7" Pro knife a few months back and so far liking it but I feel like it needs to be sharpened. Can anyone recommend a high quality sharping whetstone? I don't spending more for a high...
Post #147533254 added 05-28-2021 8:41 PM by ascotnot in Deal Talk
I agree. It would take longer, but wouldn't be any more difficult and besides, it wouldn't have to be done as often. The best way to deal with chipping is to avoid it all costs, primarily because...
Post #147532747 added 05-28-2021 8:01 PM by BrianK5207 in Deal Talk
The 5 star cleaver looks to be back in stock as of 8:00pm PDT
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