kristin_71

Iam really partial to Global because I have held them and I know how they feel in my hand. The three knives were part of a three piece knife set that was $162.95. There is another three piece set that has the utility knife in it, but that is what the chefs knife is for right? It is just a smaller version.I just looked at a three piece knife set as opposed to buying them all individually, but if the veg knife does the same as the chefs knife what is the point? But with all that said I have looked into Shun as well. I really like their stainless line. Sleek and functional. shun

I am going to get (I think) 4in paring knife 8 in chefs knife 51/2 in veg knife and maybe the 7 in deba because I do alot of fish. Also think I am going to get the fish bone tweezers as those will be really helpful. Does this cover it?

ok the Tojiro are beautiful too. Thanks for all the advice. It is going to be a couple of weeks before I get the knives but this has been so helpful.

I appreciate all this advice. Ok another question; a usuba knife? Says it is a veg knife, would this be useful? Going to go read about the Tojiro now.

I do the basic chopping, mincing etc. I do deal with chicken, lamb, beef etc as well so I don't need too many knives. Just what I need to help me get dinner on the table. So I guess what I need to know is what is the difference between the chef's knife, the asian chef's knife and a heavy weight forged chef's knife? Global actually makes their chef knives in sizes from 5 in to 12in. The santoku is a 7in which is a pretty good sized knife to me. While at home I would constantly use my mom's Wusthof 5in chefs knife and I really loved it. Felt like I had good control. So what is your take on utility knives, and flexible boning and fillet knives? Instead of a vegetable knife should I get a small deba? What about paring knives? There arer alot of choices. Is there really any difference between a regular paring knife and a spear paring knife? Also what is the deal with the birds beak and sheeps foot paring knives? I reall appreciate your help on all this.

So I am not a professional cook, just the average everyday home cook. I have been looking at knives, Wustof, Hinckel, Shun, Global etc. Shun was out of my price range, at least the knives they had at Williams Sonoma so I said forget it. I have looked online and the other sets of Shun are really not that badly priced, but I really do not know any people who have used them so I have no point of reference on them. As a lark I put five Shun stainless knives in my cart on the metrokitchen website. This is all hypothetical right now so here is what I "got": Kershaw Shun Stainless 2-1/2 in. Bird's Beak Knife $63.95 Kershaw Shun Stainless 3-1/2 in. Vegetable Knife - Alton's Angle $76.95 Kershaw Shun Stainless 6 in. Utility Knife $71.95 Kershaw Shun Stainless 7-3/4 in. Cleaver $172.95 Kershaw Shun Stainless 7 in. Scalloped Santoku Asian Chef's Knife $114.95 Kershaw Shun Stainless Sharpening Steel $39.95 The total was $540.70. There is no shipping charge for ground shipping on orders over $49. Curious as to what anyone thinks. Anyways, after spending far too much time in Williams Sonoma staring longingly at the knives someone was nice enough to let me hold a few and see what I liked. So I like the Global. They are reasonably priced and they are beautiful. I do not want to buy a set because I never need the bread knife,( I don't eat a lot of bread as a rule.) so that is a complete waste and there is always something else I never need in there too. I want to purchase only what I will need, but I need some help in figuring that out.There are too many damn choices. Chef knives, santoku, deba, oh and what kind of paring knife/peeler? There is a sheeps foot, birds beak, ( I guess for tournading, if that is a word, veggies.) forged peeler, and oh the really cool 4 in asian paring knife, which is what I may end up with. Utility knives, vegetable knives, boning knives, sashimi knives, filet knives. I am so confused! I think one thing extra I will get is the fish bone tweezers. I know those will be incredibly handy. I am leaning towards a serrated utility knife as one choice. Figure that will be handy for most anything. Also there is a great butcher's knife but again not really sure about anything. Any and all imput would be helpful. I did like the Shun knives that Williams Sonoma had but they are really expensive, and they seemed limited to the ergonomically correct knives and one other type. I am still leaning towards Global. Input on the Shun knives would be especially helpful. Also would someone explain the different grits on the whetstones? I was looking at them and not sure what each means or what would be good for my knives. I was thinking about the diamond steel also or should I just do one of the electric sharpeners?

I love them too! I have, in the past, had great success with them. Where I live now, plat restrictions don't let me have a garden, per se. So I mix in some beautiful pepper and tomatoes and the like with herbs and flowers. Grew my own romaine lettuce last year and made a fantastic salad where I grilled the greens over a fire ( tastes better over charcoal) for just a short time and then mix it with scallions, parmeasan cheese and some other things. Made a simple balsamic vinegar dressing with olive oil that was great. Really love growing my own cayenne and this year hope to add paprika.

I have gotten a couple of issues too and really like it. The most recent issue had a recipe for making creme fraiche. I haven't tried it yet and if there weren't subscriptions to Penzys and Food and Wine already around my house I would probably get it. The recipes have always been really good.

I will sit and thumb through my copy of La Rousse Gastromique while watching television. Ok so it isn't really a cookbook, but it does have recipes and so much information that I never know where to begin.

I agree with you about Bouchon, The French Laundry, and the Silver Palate, and New Basics. They are fantastic reads full of good stories and information. As is Great Good Food. I have learned so much reading these books.I do own Happy in the Kitchen and I am giving it another read through now. Terrific cookbooks. Les Halles is great too. It is funny and irreverent and defenately the 'field mannual' Tony Bourdain has said it is. Very helpful, while not being to difficult.

That already happened but no camera's involved.....I must admit, it was pretty cool...Tony is a stand up guy..... ← Damn! Lot of people here would have loved to see that.

I don't think the elections matter. Once he has the job it is his for as long as he wants it. It is really cool to me, to see someone from here do so well. It sounds like he is a great guy and I really wish him all the luck. I wonder if doing pastry for the white house means satisfying the sweet tooth of the President on a moments notice?

This is a great source of pride for those of us here in Toledo. This article does not mention that he is from here but it is in today's local fish wrap, er paper. What an honor for Chef Yosses! New White House Pastry Chef

Check out Ruhlman's blog. Tony Bourdain has some interesting thoughts on the individual contestants. http://blog.ruhlman.com/

I am listening to it, very funny.

Let us all know how it came out! That might be a recipe I will want to get from you. It sounds great! I appreciate everyone's tips. I am really getting into vegtables that are probably described as winter veggies so I was really not sure what to do. I absolutely love the slight bitterness of broccoli rabe too. When you pair it with garlic and some hot pepper flakes and then saute it, it is wonderful, but I like alot of the other suggestions too, and I think I will get some more and try some of these things. Celery root is another new favorite so all the suggestions are greatly appreciated, especially the salad because I am always looking for new salad ideas in the winter. Things like tomatoes are awful here this time of the year and the price reflects it. Winter becomes a time to get really creative.

So I have now discovered the great joys of celery root and broccoli rabe. Unfortunately, I have found only limited things to do with both. The broccoli rabe I boiled in salty water and then sauteed in garlic and crushed red pepper. It was really good. Celery root on the other hand, I am not finding alot. Just wondering who else is enjoying these things and how?

I gave my mom a two year subscription and she really likes it and I do too. There are times when I like it more than others. The objective is not to appeal to the Food and Wine crowd ( mom has a subscription to F &W too) but more to the average everyday cook who wouldn't go out and spend alot of money on dinner. Some of the dishes do not appeal to me, and some issues there are things more appealing than others. On the other hand I love Food and Wine and occasionally I will get Bon Appetite and Gourmet so there is never a shortage of reciepes around to pick from. Its just that some nights I like to go easy, but still get a good dinner on the table and it is good for that. I have to add that I love the spices too, like everyone else here and have a pantry shelf dedicated just to Penzys alone!

Not sure you can find it anymore but Smith and Hawken:The Gardner's Community Cokbook , by Victoria Wise. I really like it alot. Two percent of the sales went to Second Harvest which I thought was really neat too. This cookbook was the first time I saw the name Thomas Keller and the first time I had even heard of The French Laundry.

Yea I like this cookbook too, but again the language, while absolutely hilarious, especially if you are familar with Bourdain, is not for everyone. Some do get easily offended and should know that the language is salty. It is a fantastic cookbook though and I really enjoy using it. The recipes for the most part are not too difficult for a cook with somewhat advanced skills ( if that is even what I can call my skills in the kitchen.) and the pictures are nice too. The smart comments in the margins are really very funny.

I have Braise and have to say it is really good. I like the fact that it is more world cuisine than just French. Btw Paul Bocuse has a new cookbook out in March. Check the link to Barnes and Noble I have included. I should also add that I love my copy of Larousse Gastronomique, a very handy guide. If you want a cookbook with a smart ass attitude ( and just consider who the author is.) Les Halles Cookbook is really good too. You just can't own this cookbook though if you are easily offended by the colorful language. It is described as more of a field mannual and it does not disappoint. Le Bernardin Cookbook is really good too if you want a cookbook that just specializes in seafood. Barnes and Noble

I wonder how much hush money changed hands before this all was confirmed?

Braise gets a workout in my kitchen right now, but I still love New Basics and Great Good Food by Sheila Lutkins and Julee Russo. They have great recipes and lots of other neat stuff. Silver Palate is also great.

Bouchon is a must as is Braise. You really cannot go wrong with either and by the way another great one is Happy in the Kitchen. Michel Richard is amazing and the cookbook is on par with Bouchon and French Laundry Cookbook. The techniques Richard uses are just as good. Another good idea is maybe get a subscription to Gourmet or Food and Wine. I have Food and Wine and use it alot. I go through and do a large number of the recipes out of each issue I get. Sometimes there are some that are a little more involved, but there are plenty there for someone getting back into it, plus the articles are always so interesting.

Since America is a melting pot of sorts I have to agree with the assessment that what defines what American food depends on where you are from and even your ethinic background. Being from the part of Northern Ohio that I live in, we have a varied ethinic community, the three big ones are the Polish,Middle Eastern and Hungarian. The Hispanic community and even the Asian and Indian communities are growing too. That in turn has caused small ethnic markets to pop up, creating awareness of new cuisine and expanding our reparte, if you will beyond things like hamburgers,hot dogs and fast food. ( although I do admit to liking these things, the fast food only once in a while.) With time, while they are ethinic in nature, they become just as much a part of the American landscape of cuisine. At the same time the influence of people like Ducasse, Robuchon etc. cannot and should not be minimalized. They are important because they make people aware of what is out there. But homegrown talent like Thomas Keller, Grant Achatz are taking what the French have taught us and even turning it into a new form of American cuisine that is just so cutting edge and in many ways redefining what American cuisine is.