Fri Nov 02, 2012 2:17 pm
Here's a review by a non knife nut on a bunch of chef knives including my Addict.http://www.wired.com/reviews/2012/11/chefs-knives/
Fri Nov 02, 2012 3:53 pm
Ok, I'm going to start off by saying good for you Mark! Now onto the good stuff. 1st. Oil is naturally SLICK! So of course you're going to have an interesting time getting a grip on any knife. That is why they make oh what are they called, you know those things that keep your hands dry? Ah yes a towel! 2nd. I'm horrified at the pictures of the cutting. How to loss a finger 101. Also I do have to ask why can't you de-joint a chicken? Just because it's thin? Last time I looked most boning knives are thin, (but it has been a while since I've used a normal boning knife) As for the whole pinch grip. I've used one for 8 plus hours and had no problem. That's kind of the problem I see with this review. It's done by a person who doesn't use knives all the time from what I've read, (now I could be wrong) But think this would have benefited from some more people. But also can't help on the carbon job. He says that it requires much more upkeep?? Now I use carbon in a pro environment and never had a problem, (now granted knife nut and such) But it goes on to say that the Top Chef guy just wipes it off in between uses. That's all you need really. Wow so much upkeep. Sorry but also had a bad day so take this as you will. Sorry for the rant.
Fri Nov 02, 2012 5:10 pm
RIF! Clearly the review was not directed at kitchen "pros". You should have gleaned that from the first page on. For your everyday Joe that just likes to cook a few times a week it was spot on.
I actually think the Artifex sales will get pushed more by the article rather than the Addict. Folks will come to CKTG looking for the Addict and end up going away with orders for Artifex'.
Fri Nov 02, 2012 5:35 pm
My friend I did read it, just some of the reasons they gave I found to be things that seemed very unneeded IE the whole oil and handle. Sorry but really? And I've seen kitchen "pros" who have worse knife skills than any home cook and who I wouldn't let take care of a goldfish who was about to go belly up much less any knife. I just found it hard to see why they would only use one person and not more home cooks to fully test out those knives. Sorry if I came off a little hot headed wasn't my intent.
Sat Nov 03, 2012 12:52 am
Yep - the best tool in the hand of an idiot could be hazardous.....
Thu Nov 08, 2012 12:04 pm
lol @ a Korin Suisin being a Bugatti Veyron.
But that is a cool article! Nice exposure.
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