The Puffer Forum

hehehehehe
There is a book called Haunted, by Chuck Palahniuk, in which a serial killer (who also happens to be a chef) blackmails a cutlery company so that he doesn't mention their name when he is caught (which he considers inevitable). He figures that he might as well be paid for NOT endorsing their product (although he does, to everyone who will listen, throughout the book).
"These really are the only knives I use"

HAHAHAHHAHAAHAHAH!!
I love this forum

thejoie wrote:HAHAHAHHAHAAHAHAH!!
I love this forum

Certainly don't get to discuss these things every day.

I ahve been trying for the last three weeks to steal my dads cleaver...he has a 10" Chicago Cutlry thats just a beast, and is just more fun to cut with.

i would stay away from henkels if i were you (unless you can get your hands on the twin cermax line), sorry to offend any henkel users out there, i mean i have to original henkels from back when they were still hand forged in germany and very HIGH quality but now adays henkels rank up there with cutco and maybe chicago cutlery unless you get the high end henkels like the, twin cermax, twin select, pro s,and four star 2 (which are still made in germany. all the lower ones are made in china usually. IMO the best knives for consumers are Messermiesters, the meridian elites are incredible knives, still forged in germany and the quality is incredible! . the orignal henkels i got from my parents ran around 200$ per knife which they still have knives in this prive range but are hard to find, and hard to know they are real unless it is a very reputible dealer, (NOT online). my messermiesters are just under 100 per knife and keep and edge for a very long time if sharpened by a trainded hand, i dont sharpen my own cus im just not good enough lol. I too love my knves, altough kitchen knives are just a second to my folding knives.

sorry i correct myself on that, the twin cermax are forged in japan! which is a good thing lol

I won't buy production knives in that price range, once I'm paying that much, I prefer to pay just a bit more and get custom - I want something with artistic value for that much of my money. I agree the cheaper henckles aren't much better than the cutco knives, but, cutcos, as long as you aren't afraid to take a little time putting a real edge on the strait edge ones and avoid the DD edge ones as anything but steak knives(they're good for that because they don't dull much on ceramic plates), are reasonably decent knives. The newer inexpensive henckles knives are made in Thailand I believe, but use the same steel as the ones made in Germany, and as I said, are a good bang for the buck, not top of the line, and cut well enough to be "real" knives. Personally, I'm unwilling to pay more than a certain amount for a production line knife. Some amazing ones are made in Japan right now by several makers, but having uses some of these really expensive knives, the quality difference, while noticeable, is maybe 20%-30% less resharpening needed, and any difference in cutting ability is gone once I re-bevel the cutting edge the first time I resharpen. I can't see a normal person being willing to pay several times as much for a knife for somewhat better edge holding, and since they're never going to have it properly sharpened anyway, I think even the forged lower end ones are a waste for them; just let them drag the thing through a pull sharpener a dozen times every few weeks. The big difference I think most people have appreciated is a real cutting edge vs. the saw edges on most knives sold today.

I had the same problem until I took a hammer to the cubes.

I seperate the pieces in ziploc bags. =)

Daria101 wrote:I had the same problem until I took a hammer to the cubes.

I seperate the pieces in ziploc bags. =)

oooooooooooooo i like this idea!

Yeah, I use ziploc bags in the freezer as well for my smaller bws. Since I have a bigger tank than my puffer tank, I just let some of the bws fall off (or get torn off the cube by my fish) in my 100G and then put about half in my 20G for my Silus.

i agree about most people just using a pull sharpener! but until you know how to reform your edge by hand you shouldnt even touch your blade, thats why i dont youch any of my good knives yet lol. yea customs are a way to go but i never really thaught about it for kitchen knives, notmally just for my folding knives, somthing like striders and stuff. but yea if you know how to sharpen and dont knid resharpening then hey go for which ever knife you can get the cheapest that will still do the job and is made of a high grade steel.

You should get a decent sharpening stone and practice sharpening on a cheap pocket knife - I started practicing when I was about 12 and how I have the confidence to sharpen even my one of a kind pieces.

yea i have been meaning to learn but never gotten around to it. next time i go to the guy that sharpens all my pieces im gonna have him show me the basic first hand so i know were to start, im really thinking about buying a strider or emerson cqc15 as my next knife so i cant wait till i get the extra money lol

You have all gotten me so very curious. Just how big are these bw cubes that you buy?

I use the handle part of the knife to crack it. Works fine.