Gift ideas One: Knives for your Foody or for your Hunter?
Ninety-nine percent of the work I do in the kitchen can be done with a few knives. It makes sense to have a few purpose-built good knives that have the right type of edge for what you want to do. You can spend as much as you want on knives. The sky is the limit. But, if you know what you’re looking for, and what the differences are, you don’t have to spend a tremendous amount. You buy them one at a time and use what you have at home to fill in the gaps.
Cheap knives (like anything else) look good (for a little while’, but they’re cheap). The handles fall apart, the finish starts falling off, they rust, they chip (too brittle), they bend (to thin) they can be heavy, not weighted right, they can be a thick/heavy useless blade, you may have to sharpen them every time you use them, or they may be too hard (for you) to put an edge on them. You can’t tell much when you try to buy online.
A few years ago I started buying knife sets for my friends who were celebrating major milestones (weddings, birthdays, thank-you’s). Grohman knives are reasonably priced for what you get at full-price. Worth every penny. If you take care of them, they WILL last a lifetime. If you look at the ‘clearance’ section online, they are an incredible price. I have bought many from the ‘clearance’ section of their page and I can’t see a flaw.
Being Nova Scotian and understanding the value of local purchase, I bought Grohman Knives for them (MADE in Pictou). For Hunting Sets; I bought an ‘original design’, a ‘trout ’n bird’, and a 7” filet. I can field dress, skin, de-bone, and butcher just about anything in North America with those three knives.
For the Kitchen; there is no skinning, so I switched up for an ‘8” chef-knife’, ‘trout ’n bird’, and a 7” filet. Can’t go wrong with this set. Here’s why:
7-8” Filet: I use this for cleaning-up cuts of meat for preparation. There is ‘some’ flex to the blade but I can use ‘just-enough’ pressure to debone, or ‘just-enough’ pressure to successfully remove the silver-skin from a beef Tenderloin or Brisket.
‘Trout and Bird’: This is a short-bladed rigid knife. I use this one for cutting when I need extra control of the blade-tip. (Short-blade=:more control) Say, for example, hollowing out the fat-pocket of a brisket, cutting the breast off a chicken, head off a fish… Also great for cutting small things (like using a paring knife): strawberries, cherry-tomatoes, cleaning vegetables…
8” Chef: The Master. This blade ‘can’ do 90 % of the work. If you were only going to buy one, go with this one. It ‘can’ do the work the others do. It’s just nice to have the short-one for tip-control, and the flexible-one for gliding between the different tissue-types, and super-fine slicing (like ceviche). This is what we use the most: lettuce, crunchy-veg (carrots/peppers), onions, tomatoes, herbs, any meat, and fruit (typically softer) like limes, tomatoes, and plum. https://grohmannknives.com/index.php/clearance/final-sale-reg-rswd-8-chef-detail
Just a thought. If you need advice on knives, it’s free. Just send us an email to email@example.com
I am not sponsored by Grohman (yet), but I do support buying quality, local products. It helps our economy and you get a better product.