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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 11-01-2012, 03:51 PM   #76
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i like the wustoffs too but not the ikons. the regular classics have the bolster which makes the balance a winner for me.
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Old 11-01-2012, 04:19 PM   #77
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I actually really prefer that hybrid style with the smaller bolster. Different strokes...

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Old 11-01-2012, 04:39 PM   #78
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I require a good set of knives. Any recommendations on where to purchase a great set?
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Old 11-01-2012, 04:57 PM   #79
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I think I just listed 3 lol
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Old 11-01-2012, 05:59 PM   #80
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^
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Those Global knives look pretty sweet but I'm not so sure about the handle. I'll have to see how they feel if I can find them at some stores locally.
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Old 11-01-2012, 06:26 PM   #81
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A lot of ppl I know hate how globals feel in their hands, but I personally love them. I use them as my work knives .
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Old 11-01-2012, 06:36 PM   #82
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They are ultra light knives....they don't feel like the other ones, try it before you buy...possibly more slippery when wet as well.
From what i've heard and read they hold their edge better but are made of stamped steel instead of forged so they are a bit more flexible and softer, correct me if I'm wrong.
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Old 11-03-2012, 02:38 PM   #83
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I have an 8 inch calphalon 1 piece chef knife that i use for most things and then a 6 inch whusthof blade that i rarely use as the chef knife is pretty much good for everything lol

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Old 11-05-2012, 11:18 AM   #84
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some more info....
Best Chefs Knives | Compare Top 10 Chefs Knife Ratings | Reviews by 10rate experts 2012



So I ended up buying these both for $50
http://www.amazon.ca/Calphalon-Contemporary-8-Inch-Chefs-Knife/dp/B000V6ROPC
http://www.amazon.ca/Calphalon-Contemporary-2-Inch-Paring-Knife/dp/B000V3LGVI/ref=pd_bxgy_k_img_b
Sounds like the best bang for buck... Maybe I'll upgrade later
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Old 11-08-2012, 04:53 PM   #85
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Quote:
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i like the wustoffs too but not the ikons. the regular classics have the bolster which makes the balance a winner for me.
They look like they both have nice bolsters ... and Classic Ikons look like they have more comfy handles?
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Old 11-08-2012, 06:29 PM   #86
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This is a Wusthof Classic:


This is a Wusthof Classic Ikon:


The Classic Ikon has a much smaller bolster which I very much prefer but is a preference item. I also agree the handles look (and feel) much nicer for not much more money. I have had my knives for around 5 years now and they look and perform like new, easily my best kitchen purchase. Second place goes to my All-Clad copper core set of pots and pans. Hope that helps!

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Old 11-11-2012, 07:06 PM   #87
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Old 11-12-2012, 03:45 PM   #88
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so ive had my 8" wustoff classic for 10 years now, the first 5 years were cooking pro, and the last 5 years just at home use, and its still pretty much the only knife i use haha

looking back i was bummed it was $130 at the time, but now you realize it was worth every penny and more
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Old 01-22-2013, 12:47 AM   #89
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My friends got me this yanagi for my birthday! Next to my Shun 8".

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Old 01-22-2013, 08:33 AM   #90
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Can anybody recommend a sharpening stone for my Victorinox? Either locally or online in Canada. Also any good videos on how to sharpen knives on a stone?
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Old 01-22-2013, 10:07 AM   #91
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Can anybody recommend a sharpening stone for my Victorinox? Either locally or online in Canada. Also any good videos on how to sharpen knives on a stone?
What do you have now? Do you sharpen yourself?




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Old 02-03-2013, 01:49 AM   #92
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I got the shun classic 8'', paring, and steel
kept me going for 4 years. Use to work at The Pear Tree and The Hart House

where do you guys work :O? might have came across
each other without knowing haha!
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Old 03-01-2013, 12:38 PM   #93
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Ming Wo - Vancouvers Original Store for Cooks has 8" Global Chef's Knife with sharpener for $80, seems to be a decent deal.
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Old 03-23-2013, 06:16 PM   #94
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Finally got all of the family together for a picture

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Old 04-12-2013, 04:32 PM   #95
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Been using a Global GF-33 for past few years, always brought it to house of knives to sharpen.

^what have you been using to sharpen your global knives, mine is getting a bit dull and I want to do it myself this time.
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Old 04-13-2013, 11:51 AM   #96
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Been using a Global GF-33 for past few years, always brought it to house of knives to sharpen.

^what have you been using to sharpen your global knives, mine is getting a bit dull and I want to do it myself this time.
I have a global whetstone that I have used ,but have been taking all of my knives to a local Japanese knife shop that sharpens by hand on stones.
Haha my guy rocks the knives out super quick and has a ton of different grit stones to get them super sharp.
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Old 04-13-2013, 10:54 PM   #97
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This should be in my mailbox this week. Ordered from the shop I'm pretty sure you are talking about.^ Stoked for my first all carbon steel knife.
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Old 04-14-2013, 12:39 AM   #98
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My collection grew as well.



MAC SB-105 Bread knife.



Tojiro DP 210 Gyuto (VG-10 Steel)



Richmond Artifex 210 Gyuto (AEB-L Super Steel)



I am very surprised the Tojiro DP has equal performance to my $300 Yoshikane SKD11

Incredible knife for cheap!
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Old 04-14-2013, 12:48 AM   #99
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I need a new bread knife. A co-worker of mine has that mac one, its quite nice. Bread knives don't have the same "knife porn" effect for me so I always have had such a cheap shitty one.
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Old 04-14-2013, 01:35 AM   #100
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I need a new bread knife. A co-worker of mine has that mac one, its quite nice. Bread knives don't have the same "knife porn" effect for me so I always have had such a cheap shitty one.
Yeah, lols, not even close.
But coming from the bread knife from an ikea 4-piece knife set.... The MAC is like night and day.

Make sure you bring you kit when we have our play day.
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