On 10/17/2017 4:16 PM, Bill wrote:
wrote:
On Tue, 17 Oct 2017 08:24:20 -0400, John H
wrote:

On Mon, 16 Oct 2017 22:51:59 -0400, wrote:

On Mon, 16 Oct 2017 12:39:18 -0400, John H
wrote:

On Mon, 16 Oct 2017 12:20:13 -0400, wrote:

On Mon, 16 Oct 2017 07:50:29 -0400, John H
wrote:

On Mon, 16 Oct 2017 01:19:11 -0400, wrote:


There are a few of those TV cooking guys who do pretty knife work.
Jeff Smith (Frugal Gourmet) was a great knife guy. I learned lots of
things from watching that show. Too bad he was a pervert ;-)
I have some Zwillings that even Harry would be proud to have.

My cheap Zwilling Five Stars have served well for many years. But,
I'm sure Harry would look down
his nose at anything less than a set of Michel Bras knives to go in
that fantastically perfect
kitchen of his.


This is my go to knife for general chopping and slicing.
I think Judy paid a buck and a quarter for it.

https://pim-cdn.zwilling.com/data/cdn/workarea/suppliers/zw_lieferant/documents/hotfolder/394/38408180_white.jpg

I've tried the Santoku style, but it just never felt right. Been using
this one too long:

https://s7d1.scene7.com/is/image/BedBathandBeyond/94648246769206p?$478$

Judy got a good buy!

I also have a traditional 10" Chicago Cutlery chef knife and their
12" ham slicer (that I have had for decades) but I am getting pretty
used to the Zwilling. The sharp edge is a little straighter and it is
great for chopping.

I'm in the market for a small knife set for a grandson getting into an
apartment while going to
Virginia Tech. CC has a nice looking set with Japanese steel, but then I
saw it's made in China.
I've had a couple CC knives, but could never get them to hold a decent
edge. Am looking at these
three sets now. This would be a Christmas present, so I've plenty of time to decide which.

https://smile.amazon.com/dp/B0016J42...=EEOGPHJ KYUD

https://smile.amazon.com/dp/B0000DBI...=EEOGPHJ KYUD

https://smile.amazon.com/dp/B00CK8UG...=EEOGPHJ KYUD

Suggestions anyone?

When I hear Ginsu I think of those cheap stamped steel things with the
rough serrated edge.


Ginsu knives were made my a vacuum cleaner company. Name slips me the
moment. Was a canister vac. Mom had one. Was an Asian demo guy, so they
named it Ginsu.


Douglas Redivac owns Ginsu now.

The original name for the knives was "Quiccut" but it was determined
that the name had no marketing appeal so it was changed to "Ginsu",
alluding to Japanese samurai swords.

Ginsu knives are most famous for the marketing campaign used to sell them.

From Wiki:

"The resulting Ginsu ads copied the hard sell direct marketing
techniques of carnival hawkers pioneering TV pitchman Ron Popeil had
adapted to the medium in the 1960s. In the process, they helped solidify
the formula for the modern infomercial. The energetic and verbose ads
were ubiquitous in the late 1970s on U.S. television. Advertisements for
the "amazing" Ginsu knife asked, "How much would you pay? Don't
answer!", urged viewers to "Call now! Operators are standing by!" and
included the signature "But wait! There's more!", which became a popular
infomercial catch phrase ever since."