More on the knife discussion.

[flamin lib]

Addition to this thread: http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=80586&mesg_id=80586

Two more names to throw into the knife mix. Mercer and Dexter/Russell. Both are marketed exclusively through professional restaurant supply outlets. Both offer selections ranging from exceedingly inexpensive to high end “executive chef” at-the-table cutlery.

Mercer is the favored knife for a host of culinary schools and even the high end forged knives are very affordable—8” chef's knife is under $30! I've looked at them and construction, balance and finish are a match for the European brands. Didn't get to cut anything with them but testimonials on the web site are enthusiastic for the edge and durability. It is an American family owned company with manufacturing in Taiwan.

Dexter offers a Connoisseur line of forged blades with rosewood handles that is absolutely beautiful. I have not seen them as the local restaurant supply doesn't stock them. 8” chef's knife is $120. Dexter is manufactured in the U.S.

Ace Mart Restaurant Supply is having a 35th anniversary sale and the Dexter/Russell rep will be in the store next Tuesday and Wednesday so hopefully I'll have a chance to try them and the Mercer.

I'll get back to ya' after seeing and using them.


http://www.mercercutlery.com/index.cfm

http://www.dexter1818.com/default.asp

[hobbit709]

1. My main knife is a 8" cheap carbon steel blade with a wooden handle

Bought it 30 years ago for about $4 at Walmart. About 4 strokes on a whetstone sharpens it to the point of it slicing through just about anything. Of course the blade is only about half as wide as it originally was. I use it for everything from cutting up meat, chopping veggies, peeling fruit and potatoes,you name it. It's also been used as a prybar, bottle opener and screwdriver.

[flamin lib]

2. Yeah, I started with the same kind of knife. Basic carbon steel

that immediately turned dark but it would take an edge to make a barber proud. The only thing was it was ugly. I know, not much of an excuse to discard it but we all enjoy pretty things.

I found a 4 knife set at some discount/clearance store 25 tears ago. Marks Exactor, made in Brazil. They've served me well but require oil stone sharpening every few months and the food safe plastic handles are showing wear.

I don't NEED to replace them but I want to upgrade to something nicer. Because it's a kitchen item and I do all the cooking and shopping I have unwavering support from the love of my life--the checkbook is open within the extremes of reason.

My current knives will find a good home at good will or perhaps a relative, so I don't feel guilty for conspicous consumption.

[Stinky The Clown]

3. High carbon steel is the gold standard

Stainless steel is prettier looking, but, as you note, nothing takes an edge like carbon steel.

Dexter is an excellent brand. They have several lines and one is very affordable.

[flamin lib]

4. Dexter knives!

I met the factory rep and got to play with the Connoisseur line. I tried the 10 inch chef's knife, the serrated bread knife and a 6 inch utility knife. The finish was as nice as any of the European brands, the forged bolster gave it good balance and grip, the rosewood handles had a warm appearance even though epoxy impregnated for sanitation and they were extremely sharp. I cut celery so thin you could see through it. A chiffonade of the celery leaves showed no signs of bruising and carrots didn't stand a chance.

The best news is that although they are special order I can buy them two at a time and because it was a special sale they discounted the two knives I ordered by 40%! I got the 7 inch Santoku and the 10 inch roast slicer for the price of the Santoku alone!

[flamin lib]

5. Many thanks to all for advice and recs.

Although my selection was outside the recs I got the research into websites and design aspects you all afforded me gave me the confidence to make a decision.

I couldn't find a MAC showroom to get a hands-on feel and because this is a real investment I wasn't comfortable purchasing w/o actually holding the product.

Wurstoff was a beautiful product but no more so than Dexter, except for the Ikon Line. Once again, no local outlets carried that line so I was reluctant to purchase w/o hands-on feel.

Other suggestions didn't offer a complete set of matching blades in the style I wanted.

Once again, the things I learned looking into the knives rec'ed gave me the confidence to "pull the trigger".

[Stinky The Clown]

6. There's nothing at all wrong with getting all your knives from one manufacturer . . . .

. . . . . just be willing to consider others for various specialty knives.

You did well with Dexter.