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    1. Back To Top    #1
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      Need new kitchen knives that stay sharp

      Would like to know what you recommend for a darn good set of kitchen knives that stay nice and sharp and are easy to touch up to resharpen them?
      My bride needs a new set and the different sets that we have just don't stay sharp and in my old age i am getting darn tired of trying to sharpen them every week or so.
      If you can recommend and give me a link to look and see which ones we decide to buy that would be great! I know they won't be cheap for a darn good set and we want a darn good set.
      Thank you kindly!

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      I don't have an answer, but I do have 2 questions for you.

      1. Does she/you use a cutting board or does she cut stuff on plates, platters, or whatever happens to be under the medium to be cut?

      2. Do you/she intend to wash the knives by hand or run them in a dishwasher?

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      This has been like listening to Nancy Pelosi argue with Ozzy Osborne.

    3. Back To Top    #3
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      1. My wife uses what ever
      2. fire them in the dish washer

      the reasons I never spent money on good knives as it seems she hates cutting boards

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      All the Gods,All the heavens,All the Hells are with in you.

    4. Back To Top    #4
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      Quote Originally Posted by SDMF View Post
      I don't have an answer, but I do have 2 questions for you.

      1. Does she/you use a cutting board or does she cut stuff on plates, platters, or whatever happens to be under the medium to be cut?

      2. Do you/she intend to wash the knives by hand or run them in a dishwasher?
      Quote Originally Posted by Kurtr View Post
      1. My wife uses what ever
      2. fire them in the dish washer

      the reasons I never spent money on good knives as it seems she hates cutting boards
      1. If you are cutting on a surface and your knife doesn't leave a cut mark on the surface under the meat, the surface is dulling your knife. I always use only a wood cutting board.

      2. Do NOT as in NEVER EVER run your knives thru a dishwasher. The high heat/humidity of the drying cycle will corrode the edge off your knives. ps: do NOT ever run your wood cutting board thru a dishwasher as the high heat/humidity can release the glue holding the board together and it can come apart.

      3. Store your knives in a wood knife block, not loose in a knife drawer where the cutting edge can be up against something that will dull the edge.

      4. This is what I use to sharpen my knives: Accusharp.

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      Last edited by sl1000794; 05-18-2020 at 05:32 PM.

    5. Back To Top    #5
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      Quote Originally Posted by sl1000794 View Post
      1. If you are cutting on a surface and your knife doesn't leave a cut mark on the surface under the meat, the surface is dulling your knife. I always use only a wood cutting board.

      2. Do NOT as in NEVER EVER run your knives thru a dishwasher. The high heat/humidity of the drying cycle will corrode the edge off your knives. ps: do NOT ever run your wood cutting board thru a dishwasher as the high heat/humidity can release the glue holding the board together and it can come apart.

      3. Store your knives in a wood knife block, not loose in a knife drawer where the cutting edge can be up against something that will dull the edge.

      4. This is what I use to sharpen my knives: Accusharp.

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      said all that shit but she looks at me like I am talking Chinese

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      All the Gods,All the heavens,All the Hells are with in you.

    6. Back To Top    #6
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      Quote Originally Posted by SDMF View Post
      I don't have an answer, but I do have 2 questions for you.

      1. Does she/you use a cutting board or does she cut stuff on plates, platters, or whatever happens to be under the medium to be cut?

      2. Do you/she intend to wash the knives by hand or run them in a dishwasher?
      She always uses a cutting board.
      We always wash the knives by hand.

      The knives are stored in a block.

      We are thinking Calphalon Classic or Contemporary or Wusthof Classic.

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      Last edited by BrokenBackJack; 05-18-2020 at 05:47 PM.
      God, Family, Country, Green Bay Packers!

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    7. Back To Top    #7
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      We have some wisthof and Chicago cutlery, and a couple of odd balls and can’t really tell a difference. I would suggest buying a quality two or three wheel counter sharpener, like a chefs choice. We abuse ours terribly, but they are always real sharp due to the easy to use sharpener. A sharp shitty knife is better than a dull good one.

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    8. Back To Top    #8
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      I would look hard at Cutco.

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    9. Back To Top    #9
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      I used this brand when I worked in packing houses. I have several still that are over 20 years old. Best knives in the drawer. They are NOT cheap to purchase but my wife even used one of the skinning knives out in the yard cutting branches grrrrrrrr (she wont again).

      https://www.victorinox.com/us/en/Pro.../p/5.1193.8-X1 here is a kitchen set.

      I have several each of the flexible filleting knives, the 6 inch skinning knives and one of the lamb skinning knives.

      Here they are individually priced

      https://www.knifemerchant.com/produc...productLine=57

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    10. Back To Top    #10
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      Seems weird to me. I’ve never sharpened my “kitchen” knives. And they are hand me downs from God knows who. Ha
      What are you cutting?

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      Train Hard. Hunt Easy

    11. Back To Top    #11
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      Speaking of cutco I have a 7 or 8 piece cannot remember #57 steak knife set in original wooden box I’d be willing to part with for any of you knife collectors.

      i cannot speak on the quality as I have never used them just collecting dust at the moment

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    12. Back To Top    #12
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      Cutco not only has great knives, but lifetime free sharpening. I have a camp in northern Ontario and have a crew come from Indiana where Cutco is from and they swear by them and I have used them and they are fantastic. Perhaps get a handful of Cutco and send some in each year to have them sharpened. I too would question what you are cutting on, stay on wood as it is softer than the blade.

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    13. Back To Top    #13
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      I've had wustoff an thought they were ok. Went to shun classics. Very sharp. Very comfortable in the hand and they also will sharpen for free. I bought two and rotate them through when I send one off to get sharpened.

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    14. Back To Top    #14
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      Quote Originally Posted by Kurtr View Post
      said all that shit but she looks at me like I am talking Chinese
      Don't allow her to use them then!!!!

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    15. Back To Top    #15
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      we have a chicago cutlery block, a bunch of misfits and most importantly for me, a chefs choice 3 wheel sharpener that is easy to use

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    16. Back To Top    #16
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      Quote Originally Posted by Ristorapper View Post
      Don't allow her to use them then!!!!
      ever heard of John bobbit ..... Haha. I don’t really care that much if I want a sharp knife I get one from my gun safe

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    17. Back To Top    #17
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      Have used Cutco for about 20 years, same set. Take care of them and have lasted and rarely sharpen but do use the sharpener that came with the set. Would buy them again but doubt I will ever need another set. Hand wash use a cutting board, and store them in the wood block that they came in. All good advice regardless of the brand.

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    18. Back To Top    #18
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      Quote Originally Posted by mikef View Post
      we have a chicago cutlery block, a bunch of misfits and most importantly for me, a chefs choice 3 wheel sharpener that is easy to use
      The Chef's Choice sharpeners are the bomb! Takes seconds to get a sharp edge.

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    19. Back To Top    #19
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      Quote Originally Posted by Ristorapper View Post
      Don't allow her to use them then!!!!
      This is what I tried. I had 4 really good boning knives as I used to work as a meat cutter and I bought some of the same knives we used at the store. I used them for deer, elk, etc. They were always kept in my hunting stuff. I came home one day and she was using one of them to trim some plastic off of something. She said hers were too dull (keep in mind I sharpen them often but they are put in a drawer and tend to dull rather quickly) It was the most memorable fight we ever had. She might have used one of the knives on me if she could have gotten ahold of one. After some rather intense discussion, I figured the only way I was going to come out ok was to give her 2 of them and then replace them at a later time. I did. She was happy knowing she had 2 of them. Good luck_

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      one of my wifes co-workers swears by Damascus steel, I haven't used them myself but they seem to be decent, something like this one

      Kitchen Damascus Knife Set, 9-Piece Kitchen Knife Set with Block, ABS Handle for Chef Knife Set, Knife Sharpener and Kitchen Shears, Beechwood Block
      by Brothers Kitchen Knife
      Learn more: https://www.amazon.com/dp/B082V2CZXG..._b09WEbCFKP6KA

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      Disclaimer: “This email and any attachments may be subject to disclosure to a third party upon request under North Dakota open records laws.”




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