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MCN |
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MCN Super Spammer
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chris-red |
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chris-red Have you considered a TDM?
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MCN |
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MCN Super Spammer
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kgm |
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kgm World Chat Champion
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Posted: 18:58 - 10 Feb 2018 Post subject: |
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MCN |
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MCN Super Spammer
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Posted: 22:37 - 10 Feb 2018 Post subject: |
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https://imgur.com/gallery/fRxth ____________________ Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN. |
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winz |
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winz World Chat Champion
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MCN |
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MCN Super Spammer
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Posted: 20:06 - 11 Feb 2018 Post subject: |
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https://www.nisbets.co.uk/knowyourknivesinfographic
Motorbiking is easier than cutting shit up in the kitchen. ____________________ Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN. |
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adengtg |
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adengtg Scooby Slapper
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bacon |
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bacon World Chat Champion
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colink98 |
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colink98 Could Be A Chat Bot
Joined: 27 Jun 2016 Karma :
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Posted: 09:26 - 17 Feb 2018 Post subject: |
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one of our neighbors left one these ikea knives at our house after a big old bring some food party.
its now my preference over all the knives i have., ____________________ PCX125 (stolen) - CBF600 (current)
Ride it like you stole it.
ride sensible and not like an idiot and you wont get 6 points in one week. |
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kgm |
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kgm World Chat Champion
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Analogkid |
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Analogkid Scooby Slapper
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Posted: 23:54 - 17 Feb 2018 Post subject: |
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Buy a Global 8" chefs knife, it will if kept sharp cut about 95% of what you need to. Easily cuts bread, rolls etc for example, the other 5% it will still cut, but perhaps not as easily, thinking boning, filleting etc, but it can still be done, Ok twice your budget, but if looked after will last you pretty much forever.
Get a decent sharpening steel too, which incidentally doesn't actually sharpen your knife, when very sharp global has a 15° edge which while sharper isn't as robust as a 20-26° European knife, but is much sharper, these edges as you use them fold over slightly, the steel is used to bring them back to true
If you look after the blade you will need to hone it every few months, but you shouldn't need to regrind the edge for a few years unless you are a professional chef, or damage the blade. Keep it in a wooden or magnetic rack, I.e. Not in a cutlery drawer, oh and wash by hand, never in the dishwasher.
Best chopping boards are the softer plastic type boards, more hygienic and less damage to your knife edge. |
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piazza |
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piazza Brolly Dolly
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panrider_uk |
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panrider_uk World Chat Champion
Joined: 23 Sep 2007 Karma :
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Posted: 12:39 - 13 Mar 2018 Post subject: |
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Analogkid wrote: | Buy a Global 8" chefs knife, it will if kept sharp cut about 95% of what you need to. Easily cuts bread, rolls etc for example, the other 5% it will still cut, but perhaps not as easily, thinking boning, filleting etc, but it can still be done, Ok twice your budget, but if looked after will last you pretty much forever.
Get a decent sharpening steel too, which incidentally doesn't actually sharpen your knife, when very sharp global has a 15° edge which while sharper isn't as robust as a 20-26° European knife, but is much sharper, these edges as you use them fold over slightly, the steel is used to bring them back to true
If you look after the blade you will need to hone it every few months, but you shouldn't need to regrind the edge for a few years unless you are a professional chef, or damage the blade. Keep it in a wooden or magnetic rack, I.e. Not in a cutlery drawer, oh and wash by hand, never in the dishwasher.
Best chopping boards are the softer plastic type boards, more hygienic and less damage to your knife edge. |
The Miosharp ceramic wheel sharpener works really well with Global knives and is a doddle to use. ____________________ Current bike: Honda ST1100 |
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angryjonny |
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angryjonny World Chat Champion
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Powderhead |
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Powderhead Trackday Trickster
Joined: 06 Mar 2018 Karma :
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Posted: 17:16 - 13 Mar 2018 Post subject: |
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Another vote for Global knives here! If sharpened properly then just glancing at them will cut you.
If, on your journey, you should encounter God, God will be cut.
For what it's worth, every professional kitchen I've worked in has also used Global knives - that's good enough for me
I'd also recommend a knife bag over a block or a rack - they seem to stay far sharper and cleaner in a proper case. |
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mentalboy |
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mentalboy World Chat Champion
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Powderhead |
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Powderhead Trackday Trickster
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mentalboy |
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mentalboy World Chat Champion
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Polarbear |
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Polarbear Super Spammer
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V2 |
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V2 Nearly there...
Joined: 06 Feb 2006 Karma :
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Posted: 08:56 - 15 Mar 2018 Post subject: |
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All of mine go in the dishwasher, It hasn't done any damage to them as far as I can tell...
On a side note, boning |
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mentalboy |
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mentalboy World Chat Champion
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Analogkid |
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Analogkid Scooby Slapper
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Powderhead |
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Powderhead Trackday Trickster
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Suntan Sid |
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Suntan Sid World Chat Champion
Joined: 07 May 2009 Karma :
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Posted: 16:59 - 15 Mar 2018 Post subject: |
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We've got a couple of sets of knives.
Set 1 are Sabatier, they're ok but you do need a steel as they need sharpening, fairly regularly.
A word of warning though, don't put 'em in the dishwasher, ours have rubberised type handles and they have delaminated.
Set 2 are ProCook Professional X50's, these are very nice knives, they feel very solid and have a bit of weight behind them, they do not flex at all.
They are extremely sharp, I've been using them for 18 months and haven't sharpened them yet, they will still take your finger off effortlessly!
Worth every penny, the best knives I've ever owned!
https://www.procook.co.uk/shop/knives-scissors/procook-professional-x50 ____________________ "Everybody needs money, that's why they call it money!" |
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Old Thread Alert!
The last post was made 6 years, 36 days ago. Instead of replying here, would creating a new thread be more useful? |
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