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scyld

13-03-2004 04:15 AM

Chef's knife question

Pardon me if this is OT to this NG. I am also asking this in
rec.food equipment and rec.knives looking for answers.
Figured y'all'd know about knives:

After much research and agonizing after I lost my chef knife, I bought a
Messermeister Meridian Elite 10".

I got the knife in the mail the other day and have not used it yet as
I am terribly disappointed at its light weight. Undoubtedly it is a
fine knife but it just feels like a lightweight stamped POS. Yes I know
it is forged not stamped -- I bought it for that reason and because it
was so highly rated by so many people. But my old knife was a real
heavyweight & I loved it!

So I am still looking for a knife. If there were a place around here where
I could go look at knives, I would have already done so, but there is not,
so I have been doing all my research on the net.

QUESTION: Can anyone tell me the weight of the following knives that
are comparable to mine (i.e. 10", forged, riveted handles, high carbon
stainless)?:
- F. Dick
- Wusthof
- Henckels (I know, sintered, not forged grom a single blank)
- Any others I should know about?

TIA,
shield

zxcvbob

13-03-2004 04:22 AM

Chef's knife question

scyld wrote:

> Pardon me if this is OT to this NG. I am also asking this in
> rec.food equipment and rec.knives looking for answers.
> Figured y'all'd know about knives:
>
> After much research and agonizing after I lost my chef knife, I bought a
> Messermeister Meridian Elite 10".
>
> I got the knife in the mail the other day and have not used it yet as
> I am terribly disappointed at its light weight. Undoubtedly it is a
> fine knife but it just feels like a lightweight stamped POS. Yes I know
> it is forged not stamped -- I bought it for that reason and because it
> was so highly rated by so many people. But my old knife was a real
> heavyweight & I loved it!
>
> So I am still looking for a knife. If there were a place around here where
> I could go look at knives, I would have already done so, but there is not,
> so I have been doing all my research on the net.
>
> QUESTION: Can anyone tell me the weight of the following knives that
> are comparable to mine (i.e. 10", forged, riveted handles, high carbon
> stainless)?:
> - F. Dick
> - Wusthof
> - Henckels (I know, sintered, not forged grom a single blank)
> - Any others I should know about?
>
> TIA,
> shield
>

I have an R. H. Forschner 10" chef knife, model 430-10. It has rosewood
handles with 3 rivets. It is an extrordinary *stamped* knife. I just
weighed it, and it's 206 grams, or about 7 1/4 ounces.

I don't know if that's heavy enough for you, but there you go.

Best regards,
Bob

zxcvbob

13-03-2004 04:22 AM

Chef's knife question

scyld

13-03-2004 05:08 AM

Chef's knife question

Thanks, Bob. Sorry didn't mean to be a boor about
stamped knives. One uses what works for him. Just that
I've been using a heavyweight for 15 years, and a lighter
knife just feels strange. This knife is about 12 oz. (330 gm.).
Not near heavy enough to what I'm used to. A pound or so
(450 gm?) would be more like more like it.
Thanks,
shield

"zxcvbob" > wrote in message
...
> scyld wrote:
>
> > Pardon me if this is OT to this NG. I am also asking this in
> > rec.food equipment and rec.knives looking for answers.
> > Figured y'all'd know about knives:
> >
> > After much research and agonizing after I lost my chef knife, I bought a
> > Messermeister Meridian Elite 10".
> >
> > I got the knife in the mail the other day and have not used it yet as
> > I am terribly disappointed at its light weight. Undoubtedly it is a
> > fine knife but it just feels like a lightweight stamped POS. Yes I know
> > it is forged not stamped -- I bought it for that reason and because it
> > was so highly rated by so many people. But my old knife was a real
> > heavyweight & I loved it!
> >
> > So I am still looking for a knife. If there were a place around here
where
> > I could go look at knives, I would have already done so, but there is
not,
> > so I have been doing all my research on the net.
> >
> > QUESTION: Can anyone tell me the weight of the following knives that
> > are comparable to mine (i.e. 10", forged, riveted handles, high carbon
> > stainless)?:
> > - F. Dick
> > - Wusthof
> > - Henckels (I know, sintered, not forged grom a single blank)
> > - Any others I should know about?
> >
> > TIA,
> > shield
> >
>
> I have an R. H. Forschner 10" chef knife, model 430-10. It has rosewood
> handles with 3 rivets. It is an extrordinary *stamped* knife. I just
> weighed it, and it's 206 grams, or about 7 1/4 ounces.
>
> I don't know if that's heavy enough for you, but there you go.
>
> Best regards,
> Bob

scyld

13-03-2004 05:08 AM

Chef's knife question

scyld

13-03-2004 05:16 AM

Chef's knife question

Yeah, that's what this 'meister weighs, but it just feels too
light from what I'm used to.
Thanks,
shield

"Steve Wertz" > wrote in message
...
> On Sat, 13 Mar 2004 04:15:51 GMT, "scyld" >
> wrote:
>
>
> >QUESTION: Can anyone tell me the weight of the following knives that
> >are comparable to mine (i.e. 10", forged, riveted handles, high carbon
> >stainless)?:
> >- F. Dick
> >- Wusthof
> >- Henckels (I know, sintered, not forged grom a single blank)
> >- Any others I should know about?
>
> My 10" Henckels 4-star weighs about 12oz's (less if I wipe off the
> mayo).
>
> -sw

scyld

13-03-2004 05:16 AM

Chef's knife question

zxcvbob

13-03-2004 05:17 AM

Chef's knife question

scyld wrote:

> Thanks, Bob. Sorry didn't mean to be a boor about stamped knives. One
> uses what works for him. Just that I've been using a heavyweight for 15
> years, and a lighter knife just feels strange. This knife is about 12
> oz. (330 gm.). Not near heavy enough to what I'm used to. A pound or so
> (450 gm?) would be more like more like it. Thanks, shield
>

I didn't take any offense; just providing information. Since the
stamped/forged thing is important to you, I emphasized it. The Forschner
is a great knife, and it weighs a little over 200 grams. If you're looking
for something over 400 grams, you probably won't like this one.

Best regards,
Bob

zxcvbob

13-03-2004 05:17 AM

Chef's knife question

scyld

13-03-2004 05:58 AM

Chef's knife question

Thanks, Bob; I appreciate your help.
Yes, I guess I always look for the best tool there is and then
work down from there to fit my budget. I want tools that'll
outlast me, I guess. Until I lose one & find it is unreplaceable. :(

The Forschner has wood handles. My old knife had ebony
handles. New handles are plastic. :( High dollar knife, too.
scyld

"zxcvbob" > wrote in message
...
>
> scyld wrote:
>
> > Thanks, Bob. Sorry didn't mean to be a boor about stamped knives. One
> > uses what works for him. Just that I've been using a heavyweight for 15
> > years, and a lighter knife just feels strange. This knife is about 12
> > oz. (330 gm.). Not near heavy enough to what I'm used to. A pound or so
> > (450 gm?) would be more like more like it. Thanks, shield
> >
>
>
> I didn't take any offense; just providing information. Since the
> stamped/forged thing is important to you, I emphasized it. The Forschner
> is a great knife, and it weighs a little over 200 grams. If you're
looking
> for something over 400 grams, you probably won't like this one.
>
> Best regards,
> Bob

scyld

13-03-2004 05:58 AM

Chef's knife question

scGram

13-03-2004 09:12 AM

Chef's knife question

I know you didn't ask for sources for knives, but I buy all my knives
from "Smokey Mountain Knife works" in Tennessee. They carry just about
any kind of knife you can imagine ... maybe you could find what you
want from them.
http://www.eknifeworks.com/webapp/eC...main_front.jsp

--
scGram

--------------------------------
"scyld" > wrote in message
om...
Yeah, that's what this 'meister weighs, but it just feels too
light from what I'm used to.
Thanks,
shield

"Steve Wertz" > wrote in message
...
> On Sat, 13 Mar 2004 04:15:51 GMT, "scyld" >
> wrote:
>
>
> >QUESTION: Can anyone tell me the weight of the following knives
that
> >are comparable to mine (i.e. 10", forged, riveted handles, high
carbon
> >stainless)?:
> >- F. Dick
> >- Wusthof
> >- Henckels (I know, sintered, not forged grom a single blank)
> >- Any others I should know about?
>
> My 10" Henckels 4-star weighs about 12oz's (less if I wipe off the
> mayo).
>
> -sw

scGram

13-03-2004 09:12 AM

Chef's knife question

Peter Aitken

14-03-2004 12:37 AM

Chef's knife question

"scyld" > wrote in message
. com...
> Pardon me if this is OT to this NG. I am also asking this in
> rec.food equipment and rec.knives looking for answers.
> Figured y'all'd know about knives:
>
> After much research and agonizing after I lost my chef knife, I bought a
> Messermeister Meridian Elite 10".
>
> I got the knife in the mail the other day and have not used it yet as
> I am terribly disappointed at its light weight. Undoubtedly it is a
> fine knife but it just feels like a lightweight stamped POS. Yes I know
> it is forged not stamped -- I bought it for that reason and because it
> was so highly rated by so many people. But my old knife was a real
> heavyweight & I loved it!
>

<snipped>

Live and learn! Do not buy a knife without at least holding it first.

--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken

14-03-2004 12:37 AM

Chef's knife question

Darrell Grainger

14-03-2004 02:41 PM

Chef's knife question

On Sat, 13 Mar 2004, scyld wrote:

> Pardon me if this is OT to this NG. I am also asking this in
> rec.food equipment and rec.knives looking for answers.
> Figured y'all'd know about knives:
>
> After much research and agonizing after I lost my chef knife, I bought a
> Messermeister Meridian Elite 10".
>
> I got the knife in the mail the other day and have not used it yet as
> I am terribly disappointed at its light weight. Undoubtedly it is a
> fine knife but it just feels like a lightweight stamped POS. Yes I know
> it is forged not stamped -- I bought it for that reason and because it
> was so highly rated by so many people. But my old knife was a real
> heavyweight & I loved it!
>
> So I am still looking for a knife. If there were a place around here where
> I could go look at knives, I would have already done so, but there is not,
> so I have been doing all my research on the net.
>
> QUESTION: Can anyone tell me the weight of the following knives that
> are comparable to mine (i.e. 10", forged, riveted handles, high carbon
> stainless)?:
> - F. Dick
> - Wusthof
> - Henckels (I know, sintered, not forged grom a single blank)
> - Any others I should know about?

For the Henckels there is a huge range of knives. I still don't know
everything about them but I have noticed that they have a little grid with
one block filled in. The cheapy knives are 00 and are a little light. I
have a 9" marked with a 6 and it weighs 231 grams or 8 1/8 ounces. I think
it is the Professional S series.

Doing a quick search of the web (www.google.ca) I found a few articles
about how the Pro S series "handles are heavier and its knives are less
weight-forward".

I also found a few articles about the Wusthof knives. They noted how the
blade was too thick for your average knife block. The slots in the block
were too narrow. This implies that it would be a heavier knife due to the
thicker blade.

All this looking has also got me thinking... heavy is one thing but what
about where the weight is? Do you want a really heavy handle? Do you want
the extra weight to be in the blade?

P.S. I've heard good things about F Dick but I've never actually seen a
local store selling the things. I get the impression that F Dick sends a
rep to your establishment just like Kirby vacuums or SnapOn tools
(although you can get SnapOn in stores now).

--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to

Darrell Grainger

14-03-2004 02:41 PM

Chef's knife question

scyld

15-03-2004 02:39 AM

Chef's knife question

Sorry I deprived the other NGs of your brilliance.
FYI this has been crossposted just for you, in thanks;
at least you answered the frickin question I asked.

But, just to **** you off, I am top posting. I know you
hate that. If I posted a binary would you have a ****in
heart attack and go away?

The reason *this* idiot posted the same question in
different NGs is because I didn't think all the world's
wisdom was contained in just one NG (what was I
thinking? 8-O). I hate the bandwidth crossposting
takes up. But, since my not doing so hurt your little
feelings, here ya go.

Oh, BTW your answer was true art:
>My 10" Henckels 4-star weighs about 12oz's (less if I wipe off the
>mayo).

Thanks for answering my question, but in future please
just plonk me.

pah

"Steve Wertz" > wrote in message
...
> On Sun, 14 Mar 2004 11:43:36 -0500, Aubrey
> > wrote:
>
> >You never asked for a second opinion?
>
> That deserves a nice solid "Duh". Posting to one group provides
> multiple opinions. That is, unless only one person reads the
> newsgroup.
>
> Sending out the same message to several groups individually is
> irritating. In this case crossposting should be appropriate.
>
> It's also irritating when you answer in one group, and then see
> the same question in another group where other readers will not
> have the benefit of seeing your reply.
>
> It's a common courtesy. Kinda like bottom-posting
> <cough-moron-cough>.
>
> -sw

scyld

15-03-2004 02:39 AM

Chef's knife question

Matthew L. Martin

15-03-2004 02:46 AM

Chef's knife question

scyld wrote:

> Sorry I deprived the other NGs of your brilliance.
> FYI this has been crossposted just for you, in thanks;
> at least you answered the frickin question I asked.
>
> But, just to **** you off, I am top posting. I know you
> hate that. If I posted a binary would you have a ****in
> heart attack and go away?
>
> The reason *this* idiot posted the same question in
> different NGs is because I didn't think all the world's
> wisdom was contained in just one NG (what was I
> thinking? 8-O). I hate the bandwidth crossposting
> takes up.

If you weren't a self centered dork, you might know that cross posting
takes _less_ bandwidth than identical post to multiple ngs.

Matthew

Matthew L. Martin

15-03-2004 02:46 AM

Chef's knife question

scyld

15-03-2004 02:58 AM

Chef's knife question

<plonk>
"Matthew L. Martin" > wrote in message
s.com...
> scyld wrote:
>
> > Sorry I deprived the other NGs of your brilliance.
> > FYI this has been crossposted just for you, in thanks;
> > at least you answered the frickin question I asked.
> >
> > But, just to **** you off, I am top posting. I know you
> > hate that. If I posted a binary would you have a ****in
> > heart attack and go away?
> >
> > The reason *this* idiot posted the same question in
> > different NGs is because I didn't think all the world's
> > wisdom was contained in just one NG (what was I
> > thinking? 8-O). I hate the bandwidth crossposting
> > takes up.
>
> If you weren't a self centered dork, you might know that cross posting
> takes _less_ bandwidth than identical post to multiple ngs.
>
> Matthew
>

scyld

15-03-2004 02:58 AM

Chef's knife question

scyld

15-03-2004 03:01 AM

Chef's knife question

That's the spirit mate! Yer a bigger man than I am.
Sorry I didn't know I was ****in ya off.
:D
s

"Steve Wertz" > wrote in message
...
> On Mon, 15 Mar 2004 02:39:48 GMT, "scyld" >
> wrote:
>
> >Sorry I deprived the other NGs of your brilliance.
> >FYI this has been crossposted just for you, in thanks;
> >at least you answered the frickin question I asked.
> >
> >But, just to **** you off, I am top posting. I know you
> >hate that. If I posted a binary would you have a ****in
> >heart attack and go away?
> >
> >The reason *this* idiot posted the same question in
> >different NGs is because I didn't think all the world's
> >wisdom was contained in just one NG (what was I
> >thinking? 8-O). I hate the bandwidth crossposting
> >takes up. But, since my not doing so hurt your little
> >feelings, here ya go.
> >
> >Oh, BTW your answer was true art:
> >>My 10" Henckels 4-star weighs about 12oz's (less if I wipe off the
> >>mayo).
> >
> >Thanks for answering my question, but in future please
> >just plonk me.
>
> Ahh, yes. Another satisfied customer. I gotta start charging
> more.
>
> -sw

scyld

15-03-2004 03:01 AM

Chef's knife question

scyld

15-03-2004 03:45 AM

Chef's knife question

If you weren't such an idiot, you might wonder,
what business is this of yours? Who was
talking to you anyway? But no, that would never
cross your err.. mind.

phht... dweeb
<plonk> now for real

> "Matthew L. Martin" > wrote in message
> s.com...
> > scyld wrote:
> > If you weren't a self centered dork, you might know that cross posting
> > takes _less_ bandwidth than identical post to multiple ngs.
> >
> > Matthew
> >
>

scyld

15-03-2004 03:45 AM

Chef's knife question

Ken Anderson

15-03-2004 02:58 PM

Chef's knife question

"scyld" > wrote in message
. com...
> If you weren't such an idiot, you might wonder,
> what business is this of yours? Who was
> talking to you anyway? But no, that would never
> cross your err.. mind.
>
>
You folks that think ng postings are some sort of personal correspondence
crack me up!

Ken Anderson

15-03-2004 02:58 PM

Chef's knife question

Lou W

15-03-2004 04:00 PM

Chef's knife question

"Ken Anderson" > wrote in message
...
> "scyld" > wrote in message
> . com...
> > If you weren't such an idiot, you might wonder,
> > what business is this of yours? Who was
> > talking to you anyway? But no, that would never
> > cross your err.. mind.
> >
> >
> You folks that think ng postings are some sort of personal correspondence
> crack me up!
>
>

In addition it is nice to remember that these ****ing matches are
archived on severs for god knows how long. Kinda like a Usenet history of
assholes for all to search and see. All it takes is a easy search of a
screen name/email addy.

Lou W

15-03-2004 04:00 PM

Chef's knife question

Jarmo Louet

16-03-2004 04:47 PM

Chef's knife question

On 14 Mar 2004 14:41:13 GMT,
(Darrell Grainger) wrote:

>I also found a few articles about the Wusthof knives. They noted how the
>blade was too thick for your average knife block. The slots in the block
>were too narrow. This implies that it would be a heavier knife due to the
>thicker blade.

I have a 20cm Wüsthof Classic. The spine is 3,4mm thick next to the
bolster and tapers to 0,7mm near the tip. I don't know how narrow the
slots are in average knife blocks, but it fits just fine into the one
I have.

Weighs 246 grams (ca. 8 2/3 oz), by the way. Can't say about the 10
inch model, but it looks like the extra length is in the widest part
of the blade, so it's probably quite a bit heavier.

Jarmo Louet

Replace # in my email address by @ to reply.
Vaihda osoitteen risuaidan tilalle @-merkki.

Jarmo Louet

16-03-2004 04:47 PM

Chef's knife question

PENMART01

16-03-2004 04:55 PM

Chef's knife question

>(Darrell Grainger) wrote:
>
>I also found a few articles about the Wusthof knives. They noted how the
>blade was too thick for your average knife block. The slots in the block
>were too narrow.

Sheesh, most guys are happy that their Wusthofs fit slots so snugly.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01

16-03-2004 04:55 PM

Chef's knife question

scGram

21-03-2004 09:39 AM

Chef's knife question

I can't help with the weight of the knives ... but a great place to find most
any knife you can imagine is:
http://www.eknifeworks.com/webapp/eC...main_front.jsp
We go to TN once a year and I always buy all my knives there.
--
scGram

"A smile is the light in your window that tells others that there is a caring,
sharing person inside." ~ Denis Waitley ~

--------------------------
"scyld" > wrote in message
. com...
| Pardon me if this is OT to this NG. I am also asking this in
| rec.food equipment and rec.knives looking for answers.
| Figured y'all'd know about knives:
|
| After much research and agonizing after I lost my chef knife, I bought a
| Messermeister Meridian Elite 10".
|
| I got the knife in the mail the other day and have not used it yet as
| I am terribly disappointed at its light weight. Undoubtedly it is a
| fine knife but it just feels like a lightweight stamped POS. Yes I know
| it is forged not stamped -- I bought it for that reason and because it
| was so highly rated by so many people. But my old knife was a real
| heavyweight & I loved it!
|
| So I am still looking for a knife. If there were a place around here where
| I could go look at knives, I would have already done so, but there is not,
| so I have been doing all my research on the net.
|
| QUESTION: Can anyone tell me the weight of the following knives that
| are comparable to mine (i.e. 10", forged, riveted handles, high carbon
| stainless)?:
| - F. Dick
| - Wusthof
| - Henckels (I know, sintered, not forged grom a single blank)
| - Any others I should know about?
|
| TIA,
| shield
|

scGram

21-03-2004 09:39 AM

Chef's knife question

K. Williams

22-03-2004 06:13 AM

Chef's knife question

AAnother good place to shop for chef's knives is PCD.

http://www.cutlery.com

K. Williams

22-03-2004 06:13 AM

Chef's knife question

AAnother good place to shop for chef's knives is PCD.

http://www.cutlery.com

PENMART01

26-03-2004 04:16 PM

Chef's knife question

> writes:
>
>Do people really send their real names or addresses?
>Munge is the way!

So how come you use yer momma's real name?

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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