First day with a Reo Grand

[Big Hitter]

I can't stand any of that OXO good grip stuff ..... the rubbery handle never looks clean what every I dry them with the lint always sticks to the handles.

I have about a dozen Global knives now and put all my good German knives in a block for my wife to use .....
She knows to keep her hands off my Globals .....

To me they are an awesome combo of good weight/balance and easy to keep sharp ... plus clean with the seamless handle.

 

[FeistyAlice]

For 20 bucks, take a gamble on the Oxo and try it anyway. If you don't think it's an awesome knife, I'll buy it from you

I can't stand any of that OXO good grip stuff ..... the rubbery handle never looks clean what every I dry them with the lint always sticks to the handles.

I have about a dozen Global knives now and put all my good German knives in a block for my wife to use .....
She knows to keep her hands off my Globals .....

To me they are an awesome combo of good weight/balance and easy to keep sharp ... plus clean with the seamless handle.

Always interesting to me how we all have such differing preferences. I'm ordering the OXO knife mainly to try it out. I'm sure I'm going to love the Global. I have several OXO gadgets and I do like the soft grip on some things. Now that I'll be able to keep a good edge on everything and a proper "before use" steel OXO will be a good to have for extra person helping (who doesn't have kitchen knife preferences), etc. But, ya never know, it may become a favorite. I keep most used knifes in block but have a drawer block right at tiny prep part of counter. On top of it is plastic basket, separate bins, I keep a few small specialty knives in. I hadn't looked under the basket in a long time. I found an 8", no name "chef" (okay, generic chopping) knife in there I had forgotten about; Blade stamped "China". Now that I'll be able to put a proper edge on old knives and keep them steeled properly I may find use for it. (I probably picked it up on the run, at a grocery, to carry to a friends house. When DH and I visited peeps more often we usually carried a couple knives with us for chopping and carving. DH was official bird carver. Not that he had any special carving skills but being a surgeon and main cook, in our house for decades, he fully understood the need for proper "sharp.") Prior to so many celebrity chefs, shows, internet, etc., most folks didn't understand that part of the "magic" is a proper edge on a knife. So most folks had knives we just wouldn't use. A few months ago, I got my first kitchen knife cut in years, using a paring knife I wasn't used to and one that I had steeled but it needed a good sharpening. I had contaminated a couple others, waiting in sink for proper wash, was in a hurry, and pulled it out just to slice a few grape tomatoes, in hand, to throw onto a salad I was serving up. (Last minute as salads needed just a few more tomatoes on top.) Hit an extra sharp place and, bam, slice out of the old finger and nail. Perfect example of inconsistent edge danger.

 

[FeistyAlice]

I can't stand any of that OXO good grip stuff ..... the rubbery handle never looks clean what every I dry them with the lint always sticks to the handles.

I have about a dozen Global knives now and put all my good German knives in a block for my wife to use .....
She knows to keep her hands off my Globals .....

To me they are an awesome combo of good weight/balance and easy to keep sharp ... plus clean with the seamless handle.

Although, it's hard to beat cotton, as an all purpose cloth for kitchen use, I prefer using waffle microfibre towels. Of course you can't use them for hot items you pull out of oven or hot handles, etc., as they will melt, but they don't leave any lint on anything. I have any army* of cotton and microfibre kitchen towels and cloths, used only for kitchen.

*Feisty likes armies of things; Roombas, Scoobas, vacuum cleaners, brooms, towels and linens, pool cleaners, DOGS, REOs etc.

 

[FeistyAlice]

Feisty is getting back to work. She's sufficiently hijacked this thread.

 

[entropy1049]

Always interesting to me how we all have such differing preferences. I'm ordering the OXO knife mainly to try it out. I'm sure I'm going to love the Global. I have several OXO gadgets and I do like the soft grip on some things. Now that I'll be able to keep a good edge on everything and a proper "before use" steel OXO will be a good to have for extra person helping (who doesn't have kitchen knife preferences), etc. But, ya never know, it may become a favorite. I keep most used knifes in block but have a drawer block right at tiny prep part of counter. On top of it is plastic basket, separate bins, I keep a few small specialty knives in. I hadn't looked under the basket in a long time. I found an 8", no name "chef" (okay, generic chopping) knife in there I had forgotten about; Blade stamped "China". Now that I'll be able to put a proper edge on old knives and keep them steeled properly I may find use for it. (I probably picked it up on the run, at a grocery, to carry to a friends house. When DH and I visited peeps more often we usually carried a couple knives with us for chopping and carving. DH was official bird carver. Not that he had any special carving skills but being a surgeon and main cook, in our house for decades, he fully understood the need for proper "sharp.") Prior to so many celebrity chefs, shows, internet, etc., most folks didn't understand that part of the "magic" is a proper edge on a knife. So most folks had knives we just wouldn't use. A few months ago, I got my first kitchen knife cut in years, using a paring knife I wasn't used to and one that I had steeled but it needed a good sharpening. I had contaminated a couple others, waiting in sink for proper wash, was in a hurry, and pulled it out just to slice a few grape tomatoes, in hand, to throw onto a salad I was serving up. (Last minute as salads needed just a few more tomatoes on top.) Hit an extra sharp place and, bam, slice out of the old finger and nail. Perfect example of inconsistent edge danger.

Course edge with Lansky rods, fine edge on a diamond whetstone followed by leather. The fellow who taught me to sharpen knives in the navy had worked for years in a packing plant previously and could put a razor/working edge on a carbon steel blade in about 15 seconds. I am not that gifted lol. Little things I remember him telling me though, "sharpen the way you cut" and "one good stroke is worth an infinite number of bad ones" are both pearls for the unwashed trainee.

 

[entropy1049]

I can't stand any of that OXO good grip stuff ..... the rubbery handle never looks clean what every I dry them with the lint always sticks to the handles.

I have about a dozen Global knives now and put all my good German knives in a block for my wife to use .....
She knows to keep her hands off my Globals .....

To me they are an awesome combo of good weight/balance and easy to keep sharp ... plus clean with the seamless handle.

Fine woman you've got their...knows what's important to you (). Globals are simply awesome...I'm sure a lot of the reason I like this particular Oxo in addition to the fact that it's a fine knife is simply because I know it only cost me 20 bucks, and I don't mind taking away metal with repeated sharpenings. The rubber handle/lint magnet is a source of minor irritation when drying the knife I would agree.

 

[ltrainer]

And here I thought I was a hot shot with my Ron Popiel knife set. Woe is me.

 

[FeistyAlice]

In keeping with staying "off topic"..... I ordered the 8" OXO and also picked up this 10". Good reviews. I can always gift what I end up not liking as much and/or keep for occasional "other" person using them. Amazon.com: Victorinox 47521 10-Inch Chef's Knife, Black Fibrox Handle: Kitchen & Dining

DH has his favorite utility knife that I use frequently but not great for the chopping I've been doing recently since I started cooking again.Amazon.com: F. .... 7'' off Set Bread/ Utility Knife. Serrated Edge.: Home & Kitchen It has kept sharp for several years. It's going to be fun to give it's edge a good "conditioning." It's the only knife he will use. If something needs prepping other than what it is ideal for then I've always been handed the job. Except for onions. But I've recently been able to do onions with only a flare up in migraine vertigo instead of full blown "kill me please" migraines. (On another side note, totally off topic.... Onion oil was one of my main migraine triggers for years. DH had to prep them outside, wash everything up, before coming in, then send me outside away from kitchen exhaust, to cook them, with house fully exhausted before I could come in. Otherwise, instant knock to ground, killer migraine. So, since menopause my migraines finally teetered off, then an injury to neck, and they started back up but not so much from odors/scents/smells. So a few weeks ago I prepped up 20 lbs of onions. I had to stop several times because of the vertigo and then wasn't able to drive for 24 hours. Even walking was a bit dicey. So, after, I lost ability to smell or taste not only cilantro but also pistachio!!!! I don't know what else is affected, yet, but I haven't regained ability to smell or taste either in several weeks.) I was on terrible migraine preventive medicines for decades. Otherwise I would get 3-5, debilitating migraines a week. Never from stress; all from odors. Horrible condition to have for a foodie. I couldn't be within 10 ft of a bottle of red wine being opened and where red wine was consumed, there had to be good air circulation. ta-da smoking sections of restaurants.

Brain injury from onions. Maybe a first.

 

[vsummer1]

Although, it's hard to beat cotton, as an all purpose cloth for kitchen use, I prefer using waffle microfibre towels. Of course you can't use them for hot items you pull out of oven or hot handles, etc., as they will melt, but they don't leave any lint on anything. I have any army* of cotton and microfibre kitchen towels and cloths, used only for kitchen.

I just love those! I hadn't tried to pick up things from the oven with them, but do often use it to take lids off of hot pots. That didn't do anything to it, but then I had no idea that it could melt. I will remember that and not use it as a potholder in the future. Thanks for the tip!

On a side note, DH did once almost use it as a potholder, but it was wet so I stopped him. I didn't want my food on the floor with a blistered DH from using a wet makeshift potholder!

 

[FeistyAlice]

And here I thought I was a hot shot with my Ron Popiel knife set. Woe is me.

Well, maybe I can top you. DH ordered, from TV, this set, years ago. (He ordered the F .... 7" soon after.) We like the scissors (we're pretty OCD about scissors, too, so we have several pairs in kitchen for different jobs) and block, and especially the steak knives that we use all the time. The dogs steal the steak knives, off of counter, and they are either handles chewed up and/or disappear to never be seen again. I just found one in front yard that has been missing for over a year. Feisty is OCD about a few things. Drove me crazy not being able to locate that one. So, couple weeks ago ordered another four steak knives. The steak knives are very easy to hold onto and keep a decent edge as long as they are only used for cooked meat and cheeses. (I have matching steak knives for my great flatware but we prefer the Miracle Blades.) I think I now have 10 without chewed handles. Just last week DH had me throw away the ones with chewed handles. (We keep a covered dish of Jarlesberg on counter at all times with one of the steak knives by plate. If knife isn't pushed all the way back Dog with Wings can get it. They usually end up on fainting sofa in dining room along with flatware and any plastic containers that aren't immediately rinsed and put in recycle bin.)

 

[FeistyAlice]

Miracle Blade sets have decent reviews on Amazon. I just don't use any but the scissors, steak knives, and block. Amazon.com: Miracle Blade III 16 Piece Knife and Block Set Miracleblade: Kitchen & Dining

Thread sufficiently hijacked, for sure, now. Sorry OP.

 

[FeistyAlice]

One more...... A few years ago one of the, then young, Doodles went tearing through the dining room with steak knife handle in mouth, blade forward. He just missed a helper, only because she dodged him. We had good giggles about how we would have explained her being sliced by a dog wielding a knife, at ER.

 

[FeistyAlice]

Course edge with Lansky rods, fine edge on a diamond whetstone followed by leather. The fellow who taught me to sharpen knives in the navy had worked for years in a packing plant previously and could put a razor/working edge on a carbon steel blade in about 15 seconds. I am not that gifted lol. Little things I remember him telling me though, "sharpen the way you cut" and "one good stroke is worth an infinite number of bad ones" are both pearls for the unwashed trainee.

I just don't have the time, nor desire, any more, to hand sharpen blades. (And I never was that good anyway.) Peeps who have used my outdoors loppers, first thing they say is "damn, girl, how'd you get these so sharp." I do much better hand sharpening gross blades than finer ones.

Amazon.com: Work Sharp WSKTS Knife and Tool Sharpener: Home Improvement
Amazon.com: Chef'sChoice M130 Professional Knife-Sharpening Station, Black: Kitchen & Dining
Amazon.com: MinoSharp 220/GB Ceramic Wheel Water Sharpener, Grey/Black: Kitchen & Dining

I have a leather strop.

 

[FeistyAlice]

Sorry if this offends anyone. I rather enjoyed it.

 

[FeistyAlice]

I just love those! I hadn't tried to pick up things from the oven with them, but do often use it to take lids off of hot pots. That didn't do anything to it, but then I had no idea that it could melt. I will remember that and not use it as a potholder in the future. Thanks for the tip!

On a side note, DH did once almost use it as a potholder, but it was wet so I stopped him. I didn't want my food on the floor with a blistered DH from using a wet makeshift potholder!

I haven't melted any but since they are synthetic, I think, they should melt. I've just recently moved to the silicone pot holders, the flattish and the ones totally covered with suction cups. Beware, though, with something really hot you need to double them. The "suction" ones are as fun to play with as popping bubble wrap but with no "pop." They don't drain out water well after washing so you need to blot them with, what else, microfibre waffle towels. They are especially good for "hot wet." I do like the "asbestos" type gloves used for grilling and other heavy, bulky "hot" but they let heat in, too, if hot enough. Found that out a few weeks ago, when I bricked my chicken, on grill, with a very heavy cast iron skillet. I dropped it last 12" to concrete. Oh, yeah, I think I still had the heavy rock, in the skillet. And, of course they don't protect from wet heat. I started the waffle microfibre with my first bath sized from a spa supply place. Then found, after much, much searching, grey kitchen ones from a car supply place. So freaked I wouldn't be able to find them again I ordered a bunch, several times. (I have to hide all my special towels, sponges, screen and glass cleaning microfiber cloths from Sissy. She'll scrub the dirty garage floor with them if I don't.) They are much more easy to find now days and in colors. And cotton waffle weave are easier to find. I prefer the white cotton as I can throw some bleach in with them. I only use Oxyclean with the micrfibre and wash them with light clothes on cold. Final rinse with enzyme cleaner used for anything from body mites to doing fabulous job of getting up/out really ground in dirt and stains. We started using it with first outbreak of mice mites that came with my leather sofas, several years ago. This one you can spray on painted surfaces. Great stuff. Kleen-Free Naturally.

BTW.. I am not a germaphobe in any way. Can't be. Just practical. But when I stayed with Ratman and the Mrs., OkieNurse, in hotel, in Denver, she commented, "I'm a nurse but I've never seen anyone wash their hands so much." (Without being OCD.) That mainly comes how so very much cold and flu viruses LOVE me.

Sorry OP. I have royally hijacked your thread.

 

[MamaTried]

Sorry OP. I have royally hijacked your thread.

OP is now a Reonaut. i'm sure he "gets it"

 

[FeistyAlice]

One of my all time favorite TV shows. Sorry WD peeps. Now marrathoning BBC, "Waiting for God" for second time.

Keeping on topic, off topic, of course.

 

[Filthy-Beast]

OP is now a Reonaut. i'm sure he "gets it"

Yep I'm loving it and have some knives in my amazon wish list to boot!

 

[FeistyAlice]

These are the colored waffle weave kitchen towels I get now. I still prefer the softness of the original grey ones I first purchased. Those are holding up well after many years of use and lots of washing as I use a few every day. I haven't had any issues with the red bleeding but it may be because I washed them first few times with red casual wear clothes on cold. I dry them on med. low.

Do not use fabric softener. Never been an issue for me as I don't use fabric softener. And a few of them have been washed on warm, with what's called "sham-wows" (but I've been buying them in case of 100 since 80's at $1 per piece), with a final bleach rinse and came out fine.

Amazon.com - Eurow Microfiber Waffle Weave Kitchen Towels (10-pack)

 

[Filthy-Beast]

I love microfiber towels but the DW cannot stand the feel.