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 Posted By: aeiou 
Jul 2  # 6 of 31
I love my Henckel knife and it came with a sharpener. I do not know the proper technique to sharpen the knife with the sharpener. The sharpener is long and round and has a wooden handle. Can someone explain the proper sharpening technique to use for this type of sharpener?
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 Posted By: muffinman 
Jul 2  # 7 of 31
Quote spiceplace wrote:
cleaver.jpg

Yikes :eek: Looks like a license might be required to own that knife.
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 Posted By: r8rpwr 
Jul 3  # 8 of 31
Forgot to post a picture of my knife - here it is:

img74m.jpg

It's also Rachael Ray's favorite knife, although I believe hers is a Wusthof.

Do I qualify as a genuine cooking nerd now, since I know what kind of knives are used by celebrity chefs? LOL.

Oh, I do also like my paring knife and tomato knife. The chef's knife used to be my favorite, till I got a Santoku and then it became the king of knives.
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 Posted By: Mrs. Chipotle 
Jul 4  # 9 of 31
I prefer the Santoku as well. It's such a great all-purpose knife.

I do use a paring knife and a few others on occasion, but if I only had one knife I'd have to pick the Santoku.

I prefer Wusthof over Henckels. I find that people prefer one over the other based largely on how it feels in your hand and which is more comfortable.
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 Posted By: peacherina 
Jul 5  # 10 of 31
You know what now that you brought that up, I like my Santoku knife too. I prefer that one over the Chef knife. Now the parer is good for smaller things like opening stuff quick etc. But for chopping and stuff like that I prefer the Santoku knife