- #31
gravenewworld
- 1,128
- 27
minger said:
They make copper cookware that is lined with stainless steel to circumvent that problem.
Which Brands of Santoku Knives are Recommended for Christmas Gifts Under $200?
- Thread starter Ronnin
- Start date
-
- Tags
- Christmas
Click For Summary
Discussion Overview
The discussion revolves around recommendations for Santoku knives suitable as Christmas gifts under $200. Participants share their experiences with various brands and models, exploring both general purpose and specialized kitchen knives.
Discussion Character
- Exploratory
- Technical explanation
- Debate/contested
Main Points Raised
- One participant seeks recommendations for Santoku knives, emphasizing the importance of hands-on experience before purchasing.
- Several participants recommend Wusthof knives, noting their quality and durability, with some suggesting that a high-quality knife is worth the investment.
- Another participant mentions the Thiers Issard brand, highlighting the balance and comfort of their knives, especially for those with hand issues.
- Some participants express skepticism about finding a good set of knives for under $200, suggesting that building a collection over time may be more feasible.
- There are mentions of other brands like Henckels, Globals, and MAC, with varying opinions on their quality and suitability.
- One participant emphasizes the importance of knife handles and balance, particularly for extensive vegetable preparation.
- Some participants discuss the merits of different types of knives, including French chef's knives and the importance of steel quality.
- There are suggestions for alternative cookware, such as cast iron skillets and Calphalon, indicating a broader interest in kitchen tools beyond knives.
Areas of Agreement / Disagreement
Participants generally agree on the quality of Wusthof knives, but there is no consensus on the best brand overall, with multiple competing views on other brands and the feasibility of purchasing a complete set under the budget.
Contextual Notes
Some participants note the limitations of budget constraints when considering high-quality knives, suggesting that a starter set of high-end knives may exceed the $200 budget.
Who May Find This Useful
Individuals looking for kitchen knife recommendations, particularly those interested in Santoku knives or high-quality kitchen tools for cooking enthusiasts.
They make copper cookware that is lined with stainless steel to circumvent that problem.
- #32
Ronnin
- 168
- 1
All of this food talk has really made me hungry for a nice T-bone or NY strip. I've never used salt to clean my iron skillet and had no idea that was the preferred method. The only other way I've seen the skillet cleaned was with a hand full of dirt if for some reason it was left out wet and rusted. Of course Granny would wash it clean afterwards, but it did get rid of any rust. I do have some kosher salt in reserve that I use to roll prime rib roast in. If you have never tried making it using the salt crust method I highly recommend it! I believe Christmas dinner this year is going to be either rib roast or leg of lamb done in my roto with a cilantro and garlic coating. Since I'm buying the wife the knive I guess I'm going to have to let her make the first cut this year 
- #33
Ronnin
- 168
- 1
I have never cooked with stainless or copper. From what I've read the secret is having the oil and pan already hot but I won't know until I try to do eggs. Any suggestions would be welcome on the proper methods. I do love my cast iron, but the wife just isn't a big fan of dealing with it. Also, for anyone who has used the oven to finish a steak (I've never done one that way, I grill then move to a upper rack on the pit to finish) do you cap it while it is in the oven? Does it matter? I have a large roasting pan that I cap when I do a large pork roast or something similar and the cap is essential on that.
- #34
Saladsamurai
- 3,009
- 7
Ronnin said:
No! Check out http://www.recipezaar.com/Pan-Seared-Steak-From-Alton-Brown-265639" procedure by Alton Brown. I live and die by it for a good Rib eye!
Last edited by a moderator:
- #35
turbo
Gold Member
- 3,154
- 57
That's the way to do it, though I shorten the oven time because my wife and I like our steaks rare. If you want succulent, tasty steaks on the cheap, buy flat-iron steaks. They are a super-tender shoulder cut, and they can be hard to find because the yield is low (just 2 per animal), but they are a lot cheaper and tastier than porterhouse, rib-eye, etc.Saladsamurai said:
Last edited by a moderator:
- #36
Ronnin
- 168
- 1
I will have to try that in the near future. I don't see how that wouldn't work great. I wish I was cutting into a steak right now. Instead it's its a chicken quarter for me.
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