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post #12 of Old 01-12-2013
Cruisingdad
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Re: Ceramic Knife

I highly agree with dave. I dont think there is one perfect knife for all things, but here is what i carry on the boat:

Slicing large beef (roasts or prime ribs, etc): henckels twin 4 star 2. The knofe finely balanced (as are the shuns) and keeps a great edge.

Vegetable, utility, chef, pairing, and serated: Shuns. Anyone who has never used these knives will fail to appreciate some of the finest knives in the world. These knives are literally razor blade sharp out of the box. No kidding. They are perfectly balanced and very light whoch comes in great when you have a lot to do. If i had to pick one knife, Shun all the way. I tries all of them many tomes over. Ask dave and chef, they know. Corse, At close to a grand for a small set, they better be darn good.

For cuttig through chicken with bones, i often use my Wusthof. I have a full set but only use a couple regularly so the rest went into storage.

For chopping things like chopped brisket, i prefer a heavy knife. I actually came to like my Gunter Wilhelm for thia use. I do not care for any of their other knives. Too heavy and not balances good enough.

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Last edited by Cruisingdad; 01-12-2013 at 05:02 PM.
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