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Author: Dee RandallDee Randall Date: Dec 8, 2006 10:59
I looked at the Furi knife sharpener video and it looks very interesting.
However, I see now that Rachel Ray has her fingers in the pie and has added
her favorite color "orange" to one of the three prongs of the sharpener.
http://www.amazon.com/Furi-Rachael-TechEdge-Sharpening-System/dp/B00066MAQA
She has added her special touch to the handles of the Furi knife, making
them orange; and perhaps they are some sort of plastic or poly, I can't
tell, but she has her name on the ones she sells.
I am wondering if one should suspect the Rachel Ray brand of Furi knife
sharpeners as being a little less effective. I don't know how that third
piece which is now orange could be of use vs. the metal as originally made.
Does anyone have any knowledge or comments about this?
Dee
With stones, electric sharpener and sharpening steel, and even a 'wheel' in
the shed.
I like the 'always at 20
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Author: Steve B.Steve B. Date: Dec 8, 2006 11:09
> I looked at the Furi knife sharpener video and it looks very interesting.
> However, I see now that Rachel Ray has her fingers in the pie and has added
> her favorite color "orange"...
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Author: Dee RandallDee Randall Date: Dec 8, 2006 11:27
Thanks. Do you mean that Cook's Illustrated rated Furi knives not
recommended, or Furi knife sharpener not recommended, or Furi (period) not
recommended.
Thanks again.
Dee
"Steve B." REMOVEbottorff.com> wrote in message
news:SLieh.3197$Ga1.1938@newssvr12.news.prodigy.net...
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Author: Steve B.Steve B. Date: Dec 9, 2006 08:12
The Nov. Dec. issue of Cooks Illustrated reviews knife sharpeners, both
electric and manual. Top 3 electrics are Chef'sChoice, and I agree.
Top manual is the AccuSharp, which I think should be not acceptable for
reasons that CI does not cover - blade profile and bolster control. All
these sharpeners have these problems to greater or lesser degrees, and
only a professional can correct them. The LESS a home sharpener does,
ie 40 or more strokes to sharpen a really dull knife, the less the
problem. Use only 2 or 3 strokes for daily maintenance. See
http://users.ameritech.net/knives/slot.htm.
I have not tested their #2 and #3 choices, but like the CC 460 and the
Spyderco Sharpmaker that placed #4 and #5. The Furi Tech Edge
Professional Sharpening System placed 7th, top of the Not Recommended
category.
Steve
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Author: ksternberg1ksternberg1 Date: Dec 11, 2006 06:10
I've used a Furi East West knife for a few years, and recently received
some of the newer Rachel Ray models. I like the knives a lot because
they feel balanced, a good weight, and take and hold a sharp edge. The
sharpening system is ok, if a bit laborious and extremely overpriced.
Better to just get a good sharpening steel and learn to use it.
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Author: pltrgystpltrgyst Date: Dec 11, 2006 07:13
On Mon, 11 Dec 2006 08:58:00 -0500, "Dee Randall" shentel.net> wrote:
>I'm sure that many will buy Furi because of Rachel, but perhaps because of
>that I may buy a Global bread knife and forget the Furi sharpener and try
>sharpening my older knives with my CI older model.
Have you considered other bread knives, Dee? The Global is pretty, but it's
never recommended because of the lack of an offset handle.
-- Larry
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Author: Dee RandallDee Randall Date: Dec 11, 2006 07:49
"pltrgyst" spamlessxhost.org> wrote in message
news:k9tqn25a6jsd5nllctmu9mj5hvtonan4ef@4ax.com...> On Mon, 11 Dec 2006 08:58:00 -0500, "Dee Randall" shentel.net>
> wrote:
>>>I'm sure that many will buy Furi because of Rachel, but perhaps because of
>>that I may buy a Global bread knife and forget the Furi sharpener and try
>>sharpening my older knives with my CI older model.
>
> Have you considered other bread knives, Dee? The Global is pretty, but
> it's
> never recommended because of the lack of an offset handle.
>
> -- Larry
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Author: Steve B.Steve B. Date: Dec 11, 2006 09:11
I found my 9" to be small and bought an 10" bread knife. You may prefer
the smaller one, however.
Steve
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Author: Dee RandallDee Randall Date: Dec 11, 2006 10:14
>I found my 9" to be small and bought an 10" bread knife. You may prefer
>the smaller one, however.
>
> Steve
Yes, the one I have now, a cheap bread knife, has a blade tip to end of
blade is 8.5", and the handle is 5-1/2" more. According to information
on-line, it is a 8" bread knife. It has the number, "8" in the number on
the blade.
However, until looking now, I would have "ASSumed" that it was a 10" knife.
Thanks, Steve.
Dee
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Author: pltrgystpltrgyst Date: Dec 11, 2006 11:56
On Mon, 11 Dec 2006 10:49:56 -0500, "Dee Randall" shentel.net> wrote:
>I'm so up in the air about a bread knife. My first choice is an offset.
>I've thought also about this one by Daniel Boulud
> http://tinyurl.com/yhx6vy
>
>or the same at:
> http://www.amazon.com/Daniel-Boulud-Offset-Bread-Handle/dp/B0001DI7I8/sr=8-16/qid...
>
>I am using an awful knife which DH likes and I won't use, and I'm not
>satisfied with his 'cuts.' So I'm hoping find something I can handle. My
>hands are definitely not strong. I make all kinds of bread, but mostly all
>have a definite crust. I rarely buy bread, and we eat a lot of it.
Ahhh -- so I won't recommend the monster 16" Sabatier with 4" *wide* blade that
I love! 8;)
Cook's Illustrated has repeatedly chosen this 9" Forschner stamped bread knife
in tests. I have one, and it is very light and maneuverable, very sharp, and the
offset is perfect. It's my wife's weapon of choice for her biweekly bagelfest.
It's not pretty, but it really rips. It's also quite cheap.
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