Comments on: ‘Tis the Season: Gifts for the Cook http://www.chadwrites.com/tis-the-season-gifts-for-the-cook/ Knives, cooking and kitchen science with Chad Ward Tue, 31 Aug 2010 18:36:07 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Wilma http://www.chadwrites.com/tis-the-season-gifts-for-the-cook/comment-page-1/#comment-717 Wilma Fri, 12 Feb 2010 06:11:01 +0000 http://www.chadwrites.com/?p=137#comment-717 The one thing that keeps the shun knives in my mind is that they offer free lifetime sharping, all one has to do is pay for shipping them there. That really will add up if you get your blades sharpened every 12-18 months. The one thing that keeps the shun knives in my mind is that they offer free lifetime sharping, all one has to do is pay for shipping them there. That really will add up if you get your blades sharpened every 12-18 months.

]]> By: Chad http://www.chadwrites.com/tis-the-season-gifts-for-the-cook/comment-page-1/#comment-715 Chad Wed, 10 Feb 2010 17:01:36 +0000 http://www.chadwrites.com/?p=137#comment-715 You have a great budget and very good taste. The Shun Elites are fine knives. They do, however, have the sweeping belly curve of a German knife. If you like that style, great. If your tastes run to the more triangular French/Japanese blade shape, it's very hard to go wrong with the Misono UX10 series knives. The SG2 steel of the Shun Elite line is also a little harder than Misono's Swedish steel. Normally, harder is better. However, in an average home kitchen where knives might be subjected to a little more abuse than they might in a knife-nut's kitchen, the Misonos will be more durable and easier to resharpen. Along the same lines, the Suisin Inox knives might suit your tastes as well. Both lines are available from ChefKnivesToGo.com (http://www.chefknivestogo.com/), and another Suisin line, the Special Inox, is available at Korin Japanese Trading (http://korin.com/Shop/Special-Inox). If you are being more budget conscious (or want to buy a greater number of knives) the MAC Professional series is also top notch. You have a great budget and very good taste. The Shun Elites are fine knives. They do, however, have the sweeping belly curve of a German knife. If you like that style, great. If your tastes run to the more triangular French/Japanese blade shape, it’s very hard to go wrong with the Misono UX10 series knives. The SG2 steel of the Shun Elite line is also a little harder than Misono’s Swedish steel. Normally, harder is better. However, in an average home kitchen where knives might be subjected to a little more abuse than they might in a knife-nut’s kitchen, the Misonos will be more durable and easier to resharpen. Along the same lines, the Suisin Inox knives might suit your tastes as well. Both lines are available from ChefKnivesToGo.com (http://www.chefknivestogo.com/), and another Suisin line, the Special Inox, is available at Korin Japanese Trading (http://korin.com/Shop/Special-Inox). If you are being more budget conscious (or want to buy a greater number of knives) the MAC Professional series is also top notch.

]]> By: Wilma http://www.chadwrites.com/tis-the-season-gifts-for-the-cook/comment-page-1/#comment-714 Wilma Wed, 10 Feb 2010 16:07:13 +0000 http://www.chadwrites.com/?p=137#comment-714 I received a set of Calphalon Katana series as a gift a while back. They do seem pretty good for the average soccer mom, I am wanting to step up to a higher quality knife that will last for years to come in a home setting. I like the "look" of the Shun Elites but hear over priced a lot. Do you think the Elites are worth the money or think that something like the Mac pros or Misono UX10 are as good with a lower price tag. I am willing to spend about $600-800 on 3 or 4 knives that I use daily. I don't want a block set. I received a set of Calphalon Katana series as a gift a while back. They do seem pretty good for the average soccer mom, I am wanting to step up to a higher quality knife that will last for years to come in a home setting. I like the “look” of the Shun Elites but hear over priced a lot. Do you think the Elites are worth the money or think that something like the Mac pros or Misono UX10 are as good with a lower price tag.

I am willing to spend about $600-800 on 3 or 4 knives that I use daily. I don’t want a block set.

]]> By: Chad http://www.chadwrites.com/tis-the-season-gifts-for-the-cook/comment-page-1/#comment-701 Chad Tue, 02 Feb 2010 16:47:08 +0000 http://www.chadwrites.com/?p=137#comment-701 Congratulations on your marriage (and on having a spouse who is interested in a chef's knife). I believe the MACs are better values than the Shuns, but I'm biased because I also like the flatter blade profile of the MAC knives. Shun Classics have a curved belly that is more like the Wushthofs, Henckels, et al, that most people are used to, making them something of a hybrid between Japanese and German knives. For many people that is a good thing. Shun has the added advantage of a large retail presence. You can try them out in a store to see how they fit your hands. For something you won't find in every other kitchen, consider the Misono UX10 (http://www.chefknivestogo.com/mi.html). They are great knives. I use and recommend a fine grit ceramic honing rod. My favorite is made by Idahone. It is the one pictured in the eGullet tutorial. You can get them from JapaneseKnifeSharpening.com (http://www.japaneseknifesharpeningstore.com/ProductDetails.asp?ProductCode=IDH12), which is also a great place to have your knives sharpened if you are hesitant about doing it yourself. Take care, Chad Congratulations on your marriage (and on having a spouse who is interested in a chef’s knife). I believe the MACs are better values than the Shuns, but I’m biased because I also like the flatter blade profile of the MAC knives. Shun Classics have a curved belly that is more like the Wushthofs, Henckels, et al, that most people are used to, making them something of a hybrid between Japanese and German knives. For many people that is a good thing. Shun has the added advantage of a large retail presence. You can try them out in a store to see how they fit your hands. For something you won’t find in every other kitchen, consider the Misono UX10 (http://www.chefknivestogo.com/mi.html). They are great knives.

I use and recommend a fine grit ceramic honing rod. My favorite is made by Idahone. It is the one pictured in the eGullet tutorial. You can get them from JapaneseKnifeSharpening.com (http://www.japaneseknifesharpeningstore.com/ProductDetails.asp?ProductCode=IDH12), which is also a great place to have your knives sharpened if you are hesitant about doing it yourself.

Take care,
Chad

]]> By: Benelli http://www.chadwrites.com/tis-the-season-gifts-for-the-cook/comment-page-1/#comment-699 Benelli Tue, 02 Feb 2010 06:39:29 +0000 http://www.chadwrites.com/?p=137#comment-699 Two knife questions: 1) I am newlywed and my wife and I are about to purchase a chef's knife. Money is not an issue. I am leaning towards a MAC Pro, but apparently she is buying into the Shun hype. We both cook so preferences are a wash. Which is it: MAC or Shun? 2) What steel to you recommend and where did you get that huge steel you used in your 2003 eGULLET sharpening article? Two knife questions:

1) I am newlywed and my wife and I are about to purchase a chef’s knife. Money is not an issue. I am leaning towards a MAC Pro, but apparently she is buying into the Shun hype. We both cook so preferences are a wash. Which is it: MAC or Shun?

2) What steel to you recommend and where did you get that huge steel you used in your 2003 eGULLET sharpening article?

]]> By: Robin http://www.chadwrites.com/tis-the-season-gifts-for-the-cook/comment-page-1/#comment-657 Robin Tue, 22 Dec 2009 01:11:21 +0000 http://www.chadwrites.com/?p=137#comment-657 I could not agree with you more on the Unicorn Magnum. However, I believe the grind mech is made by Facem / tre spade in Italy. http://www.trespade.eu/en/prodotti/macinapepe/magnum.html But as you said, it's as close to the perfect pepper mill as I've ever come across. And the Boardsmith boards are works of art! I could not agree with you more on the Unicorn Magnum.
However, I believe the grind mech is made by Facem / tre spade in Italy.

http://www.trespade.eu/en/prodotti/macinapepe/magnum.html
But as you said, it’s as close to the perfect pepper mill as I’ve ever come across.

And the Boardsmith boards are works of art!

]]> By: Cutting board http://www.chadwrites.com/tis-the-season-gifts-for-the-cook/comment-page-1/#comment-635 Cutting board Fri, 18 Dec 2009 20:26:33 +0000 http://www.chadwrites.com/?p=137#comment-635 Being a big fan of puzzles, we at cutting board USA came out with a unique cutting board in the shape of a puzzle. This two piece design works well as a cheese board or heat plate. The new design used only two pieces, providing more cutting surface. The two piece design was also ideal for avoiding cross-contamination. Cutting board USA recommends using the left side for meat, and the right side for fresh vegetables. This version will also be available in maple and walnut, and like all other products they are made in the USA from FSC (Forestry Stewardship Council) certified wood. Visit www.cuttingboardusa.com for more information and purchase the product on-line. Being a big fan of puzzles, we at cutting board USA came out with a unique cutting board in the shape of a puzzle. This two piece design works well as a cheese board or heat plate. The new design used only two pieces, providing more cutting surface. The two piece design was also ideal for avoiding cross-contamination. Cutting board USA recommends using the left side for meat, and the right side for fresh vegetables.

This version will also be available in maple and walnut, and like all other products they are made in the USA from FSC (Forestry Stewardship Council) certified wood. Visit http://www.cuttingboardusa.com for more information and purchase the product on-line.

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