Any cooks in here? Santoku Thoughts Needed

Post by **Apoptosis** » Mon Feb 12, 2007 4:11 pm

I've never bought a knife set in my life and to be honest when a friend moved out of the state she gave me her whole kitchen set...

She gave me a basic Walmart Chefmate knife block and now after using it for nearly two years it's time to upgrade... The stainless Chefmate uses to make their knives sucks as it rusts better than it can cut. I went looking for new knives and it seems like there is a choice between a standard chef's knife and a Santoku...

Any Chef's or cooks in here like to chime in on which is better?

Post by **Apoptosis** » Mon Feb 12, 2007 6:27 pm

I broke down and got the one with the Santoku... Just tried it out too...

Honey & Black Pepper Beef:

Much better than my old Chef Knife...

bigblockmatt · Post by **bigblockmatt** » Mon Feb 12, 2007 6:36 pm

yum... now i am hungry

I am cheap and just use my chefs knife for everything.

KnightRid · Post by **KnightRid** » Tue Feb 13, 2007 7:29 am

Is that a kitty cat spoon rest I see in that picture

I use these knioves with silver handles - cant remember the names, but they sell them at craft shows, flea markets, etc. Best knives i ever used

just looked at my sharpener, they are made by RADA.

Mike

Toebot · Post by **Toebot** » Sat Feb 17, 2007 6:47 pm

Too late now but for what it's worth, a santoku is a brilliant piece of cutlery. It beats a standard chef's knife in all respects. I don't use anything else now (no, I tell a lie, I also use Chinese cleavers regularly). Now just try finding an 8' (or larger) santoku at a reasonable price. you can get entire sets of good knives for less. And one more thing, get a good end grain cutting board, it would be a crying shame to ruin a good tool on a POS board.

Post by **Apoptosis** » Sat Feb 17, 2007 7:01 pm

Toebot wrote:Too late now but for what it's worth, a santoku is a brilliant piece of cutlery. It beats a standard chef's knife in all respects. I don't use anything else now (no, I tell a lie, I also use Chinese cleavers regularly). Now just try finding an 8' (or larger) santoku at a reasonable price. you can get entire sets of good knives for less. And one more thing, get a good end grain cutting board, it would be a crying shame to ruin a good tool on a POS board.

end grain cutting board -- Where can one of those be picked up from?

I actually have a flat grain board right now.

moon111 · Post by **moon111** » Sat Feb 17, 2007 7:10 pm

I have a friend in the military who got me a leather briefcase with a full set of quality knives in it for $40.00. I gave it away as a gift because I already have a set of Henckels.

Toebot · Post by **Toebot** » Sun Feb 18, 2007 1:52 am

Apoptosis wrote:end grain cutting board -- Where can one of those be picked up from?

I actually have a flat grain board right now.

They're not uncommon, Bed, Bath and Beyond?, anywhere like that. It's not that important that it be end grain as long as its wood - but they do keep blades sharper . Check this page out:

http://whatscookingamerica.net/CuttingB ... lAbout.htm

And allot of people sing the praises of German knives, Henckels in particular. But an Asian made knife will cut you twice while a German blade is still trying to break the skin. They last forever tho - provided you don't wear them out on the sharpening stone.

These guys import some great stuff (no Ginsu's here):

http://www.korin.com/knife.php

Personal favorite:

http://www.kershawknives.com/productdetails.php?id=251

No Gratons but the wide blade's a finger saver.