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Simple Home Remedy #1
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." |
Simple Home Remedy #1
On Tue, 17 Oct 2017 13:33:49 -0700 (PDT), Its Me wrote:
On Tuesday, October 17, 2017 at 3:38:03 PM UTC-4, John H wrote: On Tue, 17 Oct 2017 10:45:38 -0700 (PDT), Its Me wrote: On Tuesday, October 17, 2017 at 8:24:21 AM UTC-4, 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? It's hard to go wrong with the Zwillings in this price range. We've had a set for 15 years that have given good service. A family member gave us a couple of Cutco kitchen knives. They have held an edge, but I don't like the handles. How about a starter set of Victorinox? Good quality stuff, they take abuse better than Japanese steel, and he could always build on it later. Many restaurants use them for their "house" chef knives. http://www.cutleryandmore.com/victorinox-forschner-swiss-classic/knife-set-p133550 Not wild about those handles. Prefer the forged and the full tang. Couldn't determine if the Victorinox were full tang or not. Anyway, it's too late. The Ginsu set is on order. He's 19 years old, I think he'll like them. Actually the Ginsu handles look uncomfortable to me. Oh well. Hope someone taught him proper technique on using sharp kitchen knives. There are several YouTube videos on proper cutting, sharpening, and cleaning procedures. I'll make sure he watches them after I give him a lecture. |
Simple Home Remedy #1
On Tue, 17 Oct 2017 20:16:39 -0000 (UTC), 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? === Has Consumer Reports ever rated kitchen knives? --- This email has been checked for viruses by AVG. http://www.avg.com I like forschner knives. Same steel as Henkel, but lighter weight. Made from flat stock. Some of the best knives are Cutco knives. Lots of butchers use them. My wife bought a couple cutcos when she was at Costco. Got talked into it. I don't like the handles at all. But, she likes them so what the hell. |
Simple Home Remedy #1
On Tue, 17 Oct 2017 18:23:21 -0400, "Mr. Luddite"
wrote: 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." Those are the ones I was thinking of and they are ****. I have one in the shop to cut styrofoam but I don't use one in the kitchen except for cutting into plastic bags or cardboard boxes. (things you should never use your good knives for) |
Simple Home Remedy #1
On Tue, 17 Oct 2017 19:29:37 -0400, John H
wrote: My wife bought a couple cutcos when she was at Costco. Got talked into it. I don't like the handles at all. But, she likes them so what the hell. Hand size has a lot to do with what handle you like although for a lot of things you are not using the "tennis grip". |
Simple Home Remedy #1
John H wrote:
On Tue, 17 Oct 2017 10:36:34 -0400, 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? === Has Consumer Reports ever rated kitchen knives? --- This email has been checked for viruses by AVG. http://www.avg.com Yup, in order: Zwilling J.A. Henckels Twin Professional "S" Wusthof Classic Ikon #8347 Wusthof Classic #8418 kitchen Ginsu Chikara Zwilling J.A. Henckels Four Star Kershaw Shun Classic DMS300 I'd about settled on this set: https://www.amazon.com/dp/B0016J4230...PHJ KYUD&th=1 But then saw that this set was actually cheaper even though it had more knives: https://www.amazon.com/dp/B0011TRO80...PHJ KYUD&th=1 So, the Ginsu 12 piece is now on order! Unfortunately, they are made in China with Japanese steel. |
Simple Home Remedy #1
On Tue, 17 Oct 2017 18:23:21 -0400, "Mr. Luddite" wrote:
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." Funny. Here's CRs take: "For some, the name Ginsu is synonymous with hammy 1970s-era infomercials, but this a serious cutlery company. Its 8-piece set offers incredible value, providing the cutting performance and handle comfort of knives costing three and four times as much. The set includes a chef’s and santoku knife, but not a slicer." And: "There are two basic types of steel knives on the market—stamped and forged. Ultra cheap knives, like the $40 Ronco Showtime Six Star+, with its 26 pieces, are usually made out of stamped steel. Even at the Ronco's bargain price, cutting performance isn't enough to make it a smart purchase. You're better off spending more on knives forged from a single piece of steel, as they typically result in a sturdier blade that's less likely to bend. Of the eight steel-knife sets we recommend, all are forged. Five of them cost at least $300, and the priciest of the bunch, the Zwilling J.A. Henckels Twin Profection #33049, sells for $600. Along with fellow German manufacturer Wusthof, Zwilling is a regular leader in our Ratings (the two brands currently claim the top four spots). There is one CR Best Buy in our winner's circle, and it's the exception to the rule about spending top dollar for quality knives. If you grew up in the late 1970s, you might remember the Ginsu as-seen-on-TV ads featuring a blade sawing through a soda can and then delicately carving a ripe tomato. But Ginsu is a serious cutlery company, as evidenced by the Ginsu Chikara, an eight-piece set that sells for $75 and delivers excellent cutting performance." The original Ginsu knives sold on television were all made in Fremont Ohio by Quikut. They're now made in China using Japanese 420J stainless steel. They ought to be good enough for a college kid! You're showing our age! |
Simple Home Remedy #1
On Tue, 17 Oct 2017 20:16:41 -0000 (UTC), Bill wrote:
John H wrote: On Tue, 17 Oct 2017 11:48:28 -0400, 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. Nope, the ones I just ordered are forged. Surprisingly, some of the Zwilllings are stamped. "Part of Henckels?s Twin Signature of knives, the cutlery in this set have high-carbon, stainless-steel blades that have been stamped from one piece of metal." https://smile.amazon.com/dp/B0000DBI...=EEOGPHJ KYUD A lot of professionals like the stamped as they are less weight. Yeah, but for slicing a sweet potato length-wise, I want something that doesn't bend very easily! If I've not given you my grilled sweet potato recipe, here you go. These are really good. Grilled Sweet Potatoes Ingredients 2 pounds sweet potatoes 3-4 Tbsp olive oil Kosher salt Dressing 1/3 cup finely chopped fresh cilantro (including tender stems) 2 teaspoon of lime zest or lemon zest 3 tablespoons of fresh lime or lemon juice 1/4 cup olive oil 1 teaspoon Kosher salt Method 1 Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 3/8 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. 2 Make cilantro lime dressing: Combine all of the dressing ingredients into a small bowl. 3 Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is. 4 Toss with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot. |
Simple Home Remedy #1
On 10/18/2017 6:41 AM, John H wrote:
On Tue, 17 Oct 2017 18:23:21 -0400, "Mr. Luddite" wrote: 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." Funny. Here's CRs take: "For some, the name Ginsu is synonymous with hammy 1970s-era infomercials, but this a serious cutlery company. Its 8-piece set offers incredible value, providing the cutting performance and handle comfort of knives costing three and four times as much. The set includes a chef’s and santoku knife, but not a slicer." And: "There are two basic types of steel knives on the market—stamped and forged. Ultra cheap knives, like the $40 Ronco Showtime Six Star+, with its 26 pieces, are usually made out of stamped steel. Even at the Ronco's bargain price, cutting performance isn't enough to make it a smart purchase. You're better off spending more on knives forged from a single piece of steel, as they typically result in a sturdier blade that's less likely to bend. Of the eight steel-knife sets we recommend, all are forged. Five of them cost at least $300, and the priciest of the bunch, the Zwilling J.A. Henckels Twin Profection #33049, sells for $600. Along with fellow German manufacturer Wusthof, Zwilling is a regular leader in our Ratings (the two brands currently claim the top four spots). There is one CR Best Buy in our winner's circle, and it's the exception to the rule about spending top dollar for quality knives. If you grew up in the late 1970s, you might remember the Ginsu as-seen-on-TV ads featuring a blade sawing through a soda can and then delicately carving a ripe tomato. But Ginsu is a serious cutlery company, as evidenced by the Ginsu Chikara, an eight-piece set that sells for $75 and delivers excellent cutting performance." The original Ginsu knives sold on television were all made in Fremont Ohio by Quikut. They're now made in China using Japanese 420J stainless steel. They ought to be good enough for a college kid! You're showing our age! Maybe they are being made better than back in the 70's. Searching for a Christmas present for Mrs.E., I fell for the TV ads and bought a set of Ginsu knives. As I recall, at first they seemed fine and were sharp but they didn't last long in that condition. It wasn't long before they were replaced. You seem to put a lot of faith in Consumer Reports. I don't, although I admit I don't read many of their reviews and those I do are usually on cars or trucks. They've given high scores and recommended a few that later turned out to be pure junk over the years. |
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