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Amazon Friday Sale

Y

yougotdeals

Golden Member
Link
RollerCoaster Tycoon 2: Time Twister Expansion Pack $9.99
The Movie Collection $9.99
XIII for pc $14.99
Medal of Honor: Allied Assault Breakthrough Expansion Pack $14.99
Anchor Hocking 5-Piece Martini Gift Set $14.99
Calphalon Commercial Hard-Anodized 9-Inch, 2-Quart Chef's Skillet with Lid $18.95
Calphalon Commercial Nonstick 10-Inch International Griddle/Crepe Pan $18.95
Juiceman Smoothies $39.99
Logitech Cordless Desktop MX for Bluetooth ( 967301-0403 ) $89.99
Refurb KitchenAid RRK150WH Artisan Series 5-Quart Mixer, White $138.99 - $25 Off $125 Coupon = $113.99 shipped for free.
 
Originally posted by: yougotdeals
I was looking at the 2 sets that were priced the same but I still don't know which to get myself.
Click to expand...
This one seems to be the only one consistently getting high marks...Still, I have no idea...

I've always enjoyed being in the kitchen but this will be the first ever knife purchase I make on my own 🙂
 
Originally posted by: b0mbrman
Originally posted by: yougotdeals
I was looking at the 2 sets that were priced the same but I still don't know which to get myself.
Click to expand...
This one seems to be the only one consistently getting high marks...Still, I have no idea...

I've always enjoyed being in the kitchen but this will be the first ever knife purchase I make on my own 🙂
Click to expand...

I got those knives. Great knives. I've recommended them plenty of times, and nobody has been disappointed.

But like I tell everyone, treat your knives well. After you use them, wash them soon and then dry them right after you wash them.

EDIT: Weren't those knives 29.99 like 2 days ago.
 
You could be right...there's a lot of things screwy with this Friday sale...e.g. stuff listed with a higher sale price than their normal price at Amazon...
 
Originally posted by: Kelvrick
Originally posted by: b0mbrman
Originally posted by: yougotdeals
I was looking at the 2 sets that were priced the same but I still don't know which to get myself.
Click to expand...
This one seems to be the only one consistently getting high marks...Still, I have no idea...

I've always enjoyed being in the kitchen but this will be the first ever knife purchase I make on my own 🙂
Click to expand...

I got those knives. Great knives. I've recommended them plenty of times, and nobody has been disappointed.

But like I tell everyone, treat your knives well. After you use them, wash them soon and then dry them right after you wash them.

EDIT: Weren't those knives 29.99 like 2 days ago.
Click to expand...


Yeah, they went up in price for the Friday Sale special.
 
As a one time Chef, I will tell you that the set of Henckels is, unfortunately, a cheapo version of otherwise good knives. I own some Henckels (the "real" ones) and they are some of the best around; also some of the more expensive. Aside from the normal use of a good steel to tone the edge from time to time, they require little maintenance. All good knives do require some sort of good or professional sharpening from time to time though. As to the Farberware knives, they are good in basic construction (full tang, stainless steel, etc) but lacking in the edge technology. They will require more attention as to sharpening and would benefit from semi-regular professional sharpening unless you are really good at it. Otherwise a very nice set. I worked for Farberware once upon a time. The last (more expensive) set I saw is the Calphalon set. I own a couple of these. Good knives, excellent construction but require a little bit of attention to the blades. Not near as much as the Farberware but an occasional professional sharpening would do nicely.
If you don't want to worry about sharpening, then get the ones on TV that never need shapening but you'll be looking for a new set sooner rather than later. Otherwise, spend the bucks in the first place and plan on some occasional maintenance costs. You, and your fingers, will be much happier.

This was just in response to the inquiries about the quality of the knives offered in this sale; nothing more.
 
As chance would have it, I passed by the Farberware outlet store on my way from Fort Worth to Killeen. I was the only person in the store so the lady was real attentive and I got to test out a lot of the knife sets on my own...

Ended up getting this one - Link. A little more expensive but a lot better-balanced, heavier, and all-in-all felt more comfortable in the hand...

On the minus side, I get the impression that I'd have to sharpen them...a lot...
 
Originally posted by: b0mbrman
As chance would have it, I passed by the Farberware outlet store on my way from Fort Worth to Killeen. I was the only person in the store so the lady was real attentive and I got to test out a lot of the knife sets on my own...

Ended up getting this one - Link. A little more expensive but a lot better-balanced, heavier, and all-in-all felt more comfortable in the hand...

On the minus side, I get the impression that I'd have to sharpen them...a lot...
Click to expand...

That's a decent set; you chose very well. Yes, you should tone the edge a bit with the Steel from time to time. I do that out of habit just about every time I use my knives; it only takes a few seconds. Other than that, the only other sharpening would be the professional version; unless you know your way around a wet stone and honing oil pretty well.😀 You'll be the ultimate judge and it all depends upon usage but I'd say you might have to get a professional sharpening every 2-3 years. However, that is something that is well worth it. You'd be amazed at the difference it makes. Just taking good care of the knives and not abusing them will go a long way towards avoiding or at least extending the frequency of necessary sharpening. BTW NEVER, under any circumstances use an electric sharpener! Those can damage the original edge and finish, not to mention they can screw up the temper of the blade. I'm sure the sales person told you as much but I thought I'd mention it for the benefit of others.
😀:beer:
 
I hate to argue with the professionals here, but knives obey the 90% rule like everything else. A small amount of effort will get you 90% of the way, and all the professional sharpening and baby care will only get you another 10%.

The trick is to get a straightener, and learn to use it. It's simple, but even my cheapy paring knives work fantastic now. I can even sharpen knives on the can opener sharpener, and though I need to work them with the straightener a few more minutes, they turn out great. I never use the "never needs sharpening" hacksaws now; a properly straightened knife beats the pants off them on everything.

I hate to sound repetitive, but this can't be understated -- If you think your knives suck now, straighten them, and you'll be amazed.

I can't seem to find a good site with my method, so I'll describe it: The sharp edge of a knife gets bent over during use; the straightener simply bends it down again. Run your thumb across the side of the blade to feel for a burr. Normally you shouldn't feel anything at the edge, but if you feel a burr, straighten it. Use a steel, and pull the knife along it to bend the burr straight again. (Strangely, some people suggest pushing. But that's only useful for sharpening; to straighten, you must pull.) Practice to find the right angle and technique; start firmly and gradually lighten up.
 
Bitman, I don't want this thread to get buried in a knife debate, nor a Knife Sharpening 101 thread but you are either saying much the same as I did (using a steel most of the time--it seems you call it a "straightened) OR you are seriously misinformed. I'm just not sure. Perhaps it is all in the wording. If you are advocating the use of a Steel on the knives, you will note that I did also. I also recommend the occasional professional sharpening. There is only so much a Steel can do. It's the :Garbage-in-Garbage-out" theory. You can't take a POS knife and make it sharp with a Steel; straightening the burr does no good if that burr is dull. At the same time, a top of the line knife can lose its edge (burr) over time and the Steel would not do much to improve it; i.e. the burr has lost its sharpness and straightening it out does nothing to improve the edge. I worked in the food industry for over 23 years; a good portion of that as a Chef. Knives are our tools that allow us to make a living, so I know of what I am saying. BTW, using the "can opener knife sharpener" is one of the worse things in the world you can do to a knife. I don't care how good you say it works for you; facts are facts. I've seen more knives almost ruined by housewife?s and husbands who happily ground away on their knives with one of those, wondering why it never worked. Those sharpeners do not properly control the angle of the edge and heat that small edge area to the point where it is losing its tempering. Once that happens you can't keep the edge sharp for any length of time because the steel is weakened. The edge (burr) simply bends over practically any time you use it. That's usually when you hear someone say, "My knives won't stay sharp, no matter what I do".
Just for clarity's sake, the "burr" is the actual edge of the knife, the area that is created by the sharpening process. It is an extremely thin "edge" of metal that, when used, can fold or bend to one side. Depending upon the quality of the metal in the blade, this edge/burr can also flake or break off. Using a Steel "sharpens" a knife because it causes this burr to line back up properly (you call it "straightening" I guess). A fairly dull knife (with a decent but bent over burr) can be made sharper by proper use of the Steel. A good quality knife with good metal in the blade will hold that burr longer than a low quality, el cheapo one. The Steel will do its trick for much longer. However, over time that burr will lose its "edge" (pardon the pun); no matter HOW GOOD the blade is. That is when it must be re-ground; preferably by use of a wet stone and a professional who will also keep the proper alignment and angle of the blade's edge. That is the key to longevity of the edge.
Sorry this was a bit too wordy; I sometimes feel the need to "over-explain" when I see misleading information.
[gets down off his teaching podium]
 
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