Kitchen tools thread

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.

KLF

KLF

Frame waxer
SILVER Star
10 Year 15 Year 20 Year
Joined
Apr 5, 2003
Threads
250
Messages
10,415
Location
Southern NH
Seems like we need a thread to talk about misc kitchen gear.

I need a new set of shears for the kitchen. I have a few pairs of cheapos, they suck. So a couple of years ago I bought a set of Wustof shears to go along with my Ikon knives. They worked great, but now they also suck. I trussed a pork roast the other day and these things won't even cut the butcher string. Very dull, and they are actually getting rusty, they're not worth sending out for sharpening. Need something better. What about the Cutco Super Shears? I know their knives are awful, but I've read good things about these shears. Are they worth ~$100?
 
Most people put a lot of emphasis on the big Chef knife. This is a great tool and IMHO you should spend a fair amount of money to get e good one.

That said a good paring knife and a good fillet knife are nearly as important.

I don't have the most expensive fillet knife but I've had it for over 25 years and it still does a great job. It is an Old Hickory, full tang, thin narrow flexible blade. The steel isn't very hard so it gets dull fast but it's easy to sharpen.

I'm not sure where I got my paring knives, they are both the same and look like miniature chef knives. Also full tang with some kind of Bakelite handles. They are harder steel and a bitch to sharpen but they hold an edge for a long time.

A serrated bread knife is also handy IMHO almost any serrated blade will do for this.
 
FLATU8ER said:
I've got a set of Gerber shears marketed for hunting type of stuff and they seem to work great.
Click to expand...
This is what I was going to suggest. Been using them hunting and in the kitchen for almost 10 years. No sharpening needed.
 
rusty_tlc said:
Most people put a lot of emphasis on the big Chef knife. This is a great tool and IMHO you should spend a fair amount of money to get e good one.

That said a good paring knife and a good fillet knife are nearly as important.

I don't have the most expensive fillet knife but I've had it for over 25 years and it still does a great job. It is an Old Hickory, full tang, thin narrow flexible blade. The steel isn't very hard so it gets dull fast but it's easy to sharpen.

I'm not sure where I got my paring knives, they are both the same and look like miniature chef knives. Also full tang with some kind of Bakelite handles. They are harder steel and a bitch to sharpen but they hold an edge for a long time.

A serrated bread knife is also handy IMHO almost any serrated blade will do for this.
Click to expand...
I've been using this Esse knife for small kitchen duties for about 5 years. Blows everything else away I've ever bought.
IMG_20151102_155344305_HDR.webp
 
Cutlery is a huge subject, mostly down to a personal preference. I'm very happy with my Wusthof Ikons, I have the classic 8" chef's knife that I use a lot, a paring knife, bread knife. I also really like my Victorinox boning knife, and I have their big granton slicer too. I've also honed a few Shuns and they are excellent knives. I tried to like the Globals, but I don't prefer the handles.

The Gerber and Fiskar shears look almost identical, I'm wondering if they come out of the same factory. Hard to put a lot of faith in a $13 pair of shears. Might try them anyway. The serrated edge means that they can't be sharpened.
 
I've been using a pair from Chicago Cutlery shears for years. Paid about $5 for them and they still work great. They've doubled as garden shears many times.
 
You must log in or register to reply here.

Share this page

Back
Top Bottom