For all Global and Wushtof knife fans - you better be quick - hot prices on 2 sets at Amazon

[mjherod]

I like some of the Globals - and they are never on sale!

<a target=new class=ftalternatingbarlinklarge href="http://www.amazon.com/exec/obidos/tg/detail/-/B00006JIUK">Global 5-Piece Knife Set with Storage Dock
</a>

# Knives include 8-inch chef¿s, 8-1/4-inch carving, 8-3/4-inch bread, 5-inch utility, 4-inch paring
# Stainless-steel in-drawer storage dock included

List Price: $380.00
Price: $192.50
You Save: $187.50 (49%)

Amazon never has these on sale

I personally use Messermeister - but this is a good deal for well marketed Wushtofs knives -

W&uuml;sthof Grand Prix 10-Piece Cooking Couple's Knife Set with Block

# Knives include 8-, 6-inch cook's; 9-inch bread; 9-inch carving; 6-inch sandwich; 5-inch salame; 4-1/2-inch utility; 3-1/2-inch paring
# Also includes 10-inch sharpening steel, 15-slot maple block
# Blades, bolsters, tangs forged from single pieces of high-carbon stainless steel
# Slip-resistant handles molded of subtly pebble-grained fiberglass/nylon
# Knives have ergonomic molded slip-free handles

List Price: $779.00
Price: $275.99
You Save: $503.01 (65%)

These ones have been at $349 on Amazon

 

[nippyjun]

They have the Henckels Pro S 18 piece set and 20 piece sets at great prices right now as well.

 

[Sandor]

For $104 (free shipping), you can get this OXO MV55 7-piece set:
http://store.yahoo.com/brohmsonlinesales/oxokit7pieck.html

I really like the Oxo MV55-pro knife series- I bought the 8" chef's knife after it was recomended by Cook's Illustrated (one of the tops for a budget knife). I tried out a few knives before buying, and I didn't care for the Global series- they were uncomfortable to hold (but my friend can't live without them- its all personal preference). I also have the paing knife and bread knife, which have worked well for me. While the Oxo MV55-pro series might not be on the same level as Global, Henckels, or W&uuml;sthof, they cut as well as any other brand I've used (and for much cheaper). Note: the non-MV55-pro series (the regular Oxo knives) are not a good value, no matter how cheap they are.

By the way, I've ordered from Brohm's twice before, and had no problems (in fact, after the first order, they sent me a $10 coupon of my next purchase, which is why I had two orders from them).

EDIT: great find mjherod, and welcome to the forums

 

[screw3d]

Looks like a good offer.. but no way I can afford that! :Q

 

[IlllI]

me either
i guess i will have to stick with my trusty plastic spork

 

[petrek]

Two other products to get:

Sharpener here

and sharpening steel here

Dave

 

[NYSTrooper]

Originally posted by: petrek
Two other products to get:

Sharpener here

and sharpening steel here

Dave

Handheld sharpeners are worthless, and they can seriously misalign your blade. Pick up a good stone for ~$35 and you'll be way better off. The Global steel is horribly overpriced.

http://www.amazon.com/exec/obidos/t...gsites/102-5310694-9437757?v=glance&s=kitchen

But even that is expensive, find a friend who works in a restaurant and have them grab one from a mobile knife supplier for ~$18.

 

[petrek]

Ya, I've heard it's better to have a stone...I bought the fine one from amazon with a gc to make it cheaper...but according to the reviews on the handheld one, it works well with Global knives, so I figured I'd give it a try.

Dave

 

[NYSTrooper]

Originally posted by: petrek
Ya, I've heard it's better to have a stone...I bought the fine one from amazon with a gc to make it cheaper...but according to the reviews on the handheld one, it works well with Global knives, so I figured I'd give it a try.

Dave

The problem with them is you can put different angles on different parts of the blade, so it feels sharp when you run your thumb across it but the blade itself isn't consistent. Long term it can ruin a knife, leaving waves in the blade.

I'm at the CIA, I see plenty of people who have ruined very expensive knives.

 

[petrek]

Thanks, cancelled the order for the sharpener.

Dave

 

[huesmann]

Originally posted by: NYSTrooper
I'm at the CIA, I see plenty of people who have ruined very expensive knives.

Yeah, blood isn't very good for blades...

 

[Homerboy]

Originally posted by: NYSTrooper

Originally posted by: petrek
Ya, I've heard it's better to have a stone...I bought the fine one from amazon with a gc to make it cheaper...but according to the reviews on the handheld one, it works well with Global knives, so I figured I'd give it a try.

Dave

The problem with them is you can put different angles on different parts of the blade, so it feels sharp when you run your thumb across it but the blade itself isn't consistent. Long term it can ruin a knife, leaving waves in the blade.

I'm at the CIA, I see plenty of people who have ruined very expensive knives.

CIA? My wife would be VERY jealous of you... she has her culinary degree... but she always dreamed of the CIA.

 

[LikeLinus]

Originally posted by: huesmann

Originally posted by: NYSTrooper
I'm at the CIA, I see plenty of people who have ruined very expensive knives.

Yeah, blood isn't very good for blades...

What does blood have to do with a Culinary Institute of America?

Keep those eyes rolling idiot.

I've got the W&uuml;sthof Classic's myself. Awesome knives.

 

[beatle]

I'd be willing to go dollars to donuts (if you're talking Krispy Kremes) that those OXOs are the best stamped blades you can get. They're incredibly comfortable and actually hold an edge for a long time without needing a proper sharpening. I practically stole my set for $87 from Bed Bath and Beyond. They were the demo set that had been in the case and I had a 20% coupon on top of that. I'm very pleased.

 

[NYSTrooper]

Originally posted by: Homerboy

Originally posted by: NYSTrooper

Originally posted by: petrek
Ya, I've heard it's better to have a stone...I bought the fine one from amazon with a gc to make it cheaper...but according to the reviews on the handheld one, it works well with Global knives, so I figured I'd give it a try.

Dave

The problem with them is you can put different angles on different parts of the blade, so it feels sharp when you run your thumb across it but the blade itself isn't consistent. Long term it can ruin a knife, leaving waves in the blade.

I'm at the CIA, I see plenty of people who have ruined very expensive knives.

CIA? My wife would be VERY jealous of you... she has her culinary degree... but she always dreamed of the CIA.

We're #1

I'm only a few months into it, got my undergrad from CU Boulder. Hyde Park sucks, but the school is phenomenal. I've learned so much here it makes my head spin to just walk into a grocery store, don't even mention a cooking store. I picked the school based on experience working with externs from almost every major culinary school in the US, and nothing compared to working with CIA students.

As far as the OXO goes...Stamped knives are great for all of a couple months, then you will get really irritated at the fact they don't hold an edge for squat. Considering the $300 set of Grand Prix's will outlast everyone on the board if they're cared for properly, its possibly the best money you would ever spend.

 

[blacklit]

$337 and $449... dead?

 

[huesmann]

Originally posted by: LikeLinus

Originally posted by: huesmann

Originally posted by: NYSTrooper
I'm at the CIA, I see plenty of people who have ruined very expensive knives.

Yeah, blood isn't very good for blades...

What does blood have to do with a Culinary Institute of America?

Keep those eyes rolling idiot.

Thanks, I will.

 

[vicks]

The Global price went back up but they are still very good knifes...

EDIT: So did the Wustofs...


I got the Global chef's knife (7 1/4 inch) and its a dream - light as a feather and has stayed sharp since Ive had it...looking into buying a ceramic stone now for all my knifes...

The culinary school I'm going to gave us sets of Chef Cutlery - probably some of the worst knifes I've used (having only used those, global, henckel, and wusthof so one of them had to be the worst) they dont hold an edge very well but do the trick when sharp...

But yeah, stay away from hand sharpeners - without the proper angle at a constant rate could seriously mess the blade up - a good thing to try is go to the local knife shop if your not comfortably sharpening on a stone - at the local Wustoff outlet store I just tell them Im a culinary student and get it done for free...not to mention a discount on already discounted wusthof knifes...not really in the market right now however...still a good thing to know...

I was definetly considering going to the CIA (it is the best of the best afterall) but since I figured Im only 18 - Id rather learn more in a restaurant (yeah, I know, the CIA has 4 of them last I read, but arent you only in them 1 week BOH and 1 week FOH? - we have an open to the public restaurant as well but its 6 weeks BOH, 6 weeks FOH) - and being 18 - I can mooch off the parents for a couple more years before I really have to worry about bills besides car payment/car insurance...thats probably the #1 thing I got going for me...and basically Im all for being a chef - the long hours - the atmosphere - I cannot wait...I love food...

But back on topic..

You definetly couldnt go wrong with either set although I feel the Global paring knife is a bit awkard...but Im sure extended use would fix that - Id go for the wustofs since they make probably the best blades out there or at least some of the best...

 

[NYSTrooper]

We got the Chef cutlery too and its trash, I mean literally trash with the expection of the fillet knife I gave mine away. You would do better with a brick than the sharpening stone the CIA gave us, I was really disappointed that for the $400 some spent the quality of almost everything in the kit is lower than what I already have. Luckily I got a grant, and didn't have to pay for the worthless kit.

Good luck to you with school, 18 is young I'm glad I did college first and then culinary school. You get to bust your ass for a couple extra years, but we all end up in the same standing eventually it just depends what order you accomplish it in.

 

[rahvin]

Originally posted by: NYSTrooper

Originally posted by: petrek
Two other products to get:

Sharpener here

and sharpening steel here

Dave

Handheld sharpeners are worthless, and they can seriously misalign your blade. Pick up a good stone for ~$35 and you'll be way better off. The Global steel is horribly overpriced.

http://www.amazon.com/exec/obidos/tg/detail/-/B00005Q5IH/ref=ase_bestcookingsites/102-5310694-9437757?v=glance&s=kitchen

But even that is expensive, find a friend who works in a restaurant and have them grab one from a mobile knife supplier for ~$18.

Let me rephrase what you said a little. If you buy a good set of forged knives as opposed to stamped knives you don't EVER want to touch them with a sharpener. You want to buy a stone and HONE the knives. Sharpening a knife is a process that removes a significant amount of steel, a stone hones a knife and brings it back to true with almost no removal of steel. Again you never ever want to touch a good knife with a sharpener as you will likely ruin the blade.

 

[Novgrod]

I'm not in the CIA, per se, but I've been cooking for some time now. In my experience, most people will ruin knives by not using a cutting board or not keeping them separated far more often than they'll ruin knives with a steel, unless they don't know how to use it properly.

Many stones have too coarse a grit and they take off a significant quantity of steel. Improperly used, either a steel or a stone will certainly ruin a knife, but there's little about the steel that makes it inherently worse than a stone (again with the qualification that this is all based on my limited knowledge).

and of course, you don't want to use anything that isn't a stone or a steel.

if you get the globals, well, good luck sharpening them. yeesh. but i hear they're great.

 

[vicks]

Originally posted by: Novgrod
I'm not in the CIA, per se, but I've been cooking for some time now. In my experience, most people will ruin knives by not using a cutting board or not keeping them separated far more often than they'll ruin knives with a steel, unless they don't know how to use it properly.

Many stones have too coarse a grit and they take off a significant quantity of steel. Improperly used, either a steel or a stone will certainly ruin a knife, but there's little about the steel that makes it inherently worse than a stone (again with the qualification that this is all based on my limited knowledge).

and of course, you don't want to use anything that isn't a stone or a steel.

if you get the globals, well, good luck sharpening them. yeesh. but i hear they're great.

Yeah, I guess it does depend on the user...without any proper technique/knowledge of honing a blade its pretty much useless/potentially damaging...