Average Culinary Knife Set? How much am I looking at?

Where can I buy knife sets for culinary students in Sacramento, CA? I'm about to start an internship, and I have to bring in my own knives everyday. So does anyone know a place where I can get a set of knives and a case to carry them in too (since running around with sharp knives all over the place doesn't seem to be the best idea when it comes to transporting them)?

culinary knife cut sizes? actual sizes of the culinary knife cuts

Whats a Good Knife Kit for a Culinary Student? I was looking at some wusthofs, but I heard some of them aren't really for professional use so I'm not sure which ones to get. I've also looked at some Globals and Henkels. I'm just looking for a 3-4 piece starter set that is for professional use.

whats the best culinary knife maker?

What is the best way to sharpen a chef knife for work? I work in a banquet kitchen and am a culinary arts student. Using the knives all morning and then all night takes quite a toll on the sharpness. Any ideas are welcomed.

Does anyone know of a good knife sharpening service in Orlando, FL? We'd like a service that comes to our house if possible. My wife is a culinary student and she needs her whole knife kit sharpened. Her teachers recommend she gets it done professionally. I have Googled and looked in white/yellow pages but cant really find any that I would want to try. Thanks for any help you can offer!

help with culinary terms and knives? could someone please define or explain these terms: broil,blend,cut in, fold in, fry, julienne, knead, saute, season, steam, whip also i need help with the different types of knives. whats the difference and uses for butcher(meat), citrus, cleaver, french/chef, paring, slicing i have a final on this for my culinary art class so any help would be great, thanks! , okay yes i know what they are i just dont know how to word them or define them. the test is written. if i had to demonstrate them itll be easier

what equipment do i need for culinary school? I already know i need knives, but what other equipment do I need to take. I am planning to go to either J&W or the CIA and if anyone that went to either of those places could help I would be much appriciated. By the way it is the culinary arts program I am planning on attending. But yea like do I need peelers, strainers, a laptop anything that will make it easier once i get there. Thanks

What is my next culinary carreer? I have developed tendinitis so I can't use a knife very well anymore. I have spent 30K on a degree and I can't cook anymore. What's next?

my girlfriend is starting a culinary arts program, and needs to get knifes what should we be looking for?

Where can I find culinary tools? I'm looking for tools like melon baller, fruit cutters, crinkle cutter, contour knives, etc. I'm planning to make fresh fruit arrangements for gifts. And also, if you have received a gift from Edible Arrangements or happen to work there, what do they use to attach the wooden skewers with the fruits to the basket?

Need gift for culinary arts inclined boyfriend? It's my boyfriend's 23rd birthday coming up, and he will be going to culinary arts school in a few months. He loves informative, cookbooks, gadgets & kitchen stuff. I don't know what to get him, though...he already has a nice set of knives, and many books, but I would LOVE to get any suggestions, because I'm not a cooking person :( Any chefs out there have any opinions? I'm open to every suggestion:) Thank you!

Are J.A. Henckels Four Star Knife Sets Forged? For Christmas I received a J.A. Henckels Four Star Knife Set with a wooden engraved box. I am starting my culinary school this semester and I am building up my case... I just wanted to know are the Four Star Knives forged? Or are they stamped? Because my moms Professional S knives are sooooo much heavier than my knives. And besides that, usually in a forged knife, you can see the blade all the way through to the end of the handle. (My set came with a Chefs Knife, a Paring Knife and a Sandwich / Utility Knife)

How do i cut glass? I have a flat peice of glass about 7x3 inches and i need to shorten it by an inch or so. How do i cut it so it does not shatter? I have two swiss army knives, an assortment of culinary knives, a saw, some butterfly knives and one of those old shaving razors but i don't know which one to use...

Perfect gift for a male culinary student.? He has a set of knives already, he has magazine subscriptions and up to date books. any fresh ideas what to give him?

Who has the Kasumi Titanium knives and how do you like them? I'm looking for a set of Chef's knives as I am about to graduate from culinary school. The knives are going to be a gift from my G/F and Mom... I'm looking at the Kasumi Titanium knives that Chef Robert Irvine uses or the Global knives. Also what would be the best place to get them. Thanks!

CULINARY QUESTIONS?? please helpp... (knives, cooking methods)? 1. a steak served without sause is a. potted steak b. braised steak c. broiled steak d. swiss steak 2. pot-roasting implies that a large piece of meat is browned first and finished by a. roasting in the oven b. boiling in the soup pot c. griddling until tender d. simmering in a little juice 3.the cooking time for swiss steak is a. shorter than for a beef stew b. the same time as for a beef stew c. the same as for a pot-roast d. longer than a pot-roast 4. to hone a knife means a. to shapen it b. to clean it c. to remove burns d. to keep it safe to use 5. after sharpening a knife with the stones, remove burrs by a. clean towel b. bar of soap c. steel d. fine stone

How can I mark my knives for class? I'm in culinary school and I put my initials on my knives and things, but it comes off after we wash them. What can I put on there that won't come will come off?

Culinary School, Questions for current students? I would like some advice from students currently enrolled in culinary arts programs. I want to be a chef, go to culinary arts school. I have applied to several, but am having a difficult time getting in. My only kitchen experience is in a college cafeteria kitchen, which is obviously far from gourmet cooking, but I thought it would still count for something. If you are currently in culinary school, what experience did you have before enrolling? Most schools are telling me I need more kitchen experience, which I kind of understand, but it is also frustrating me. Like I said I know college cafeteria cooking is certainly nothing like real, gourmet cooking, but it has taught me somethings. We serve 2000 people a day, therefore things like my knife skills and organizational skills have improved vastly. It just frustrates me, because I thought culinary school was supposed to teach me, not my prior work experience. Advice? Should I work at a restaurant for a while, then reapply?

what kind of knife roll should i buy for a short term cooking class? Im studying at a culinary school in Italy this summer, it's only for a month. Im going to get a knife set and was told I need a knife roll. when I looked up knife rolls, I found that they range in price big time. Im wondering if the cheaper ones are too flimsy, I dont want the knives to pierce through the roll and mess it up, or rub against each other and dull. I dont think i should get knife guards because I don't know exactly what sizes my knives are going to be... I've narrowed it down to the economical Messermeister for $25 http://www.cutleryandmore.com/detai... or the cute and sturdy looking (thicker material and extra strap to hold the knives) Dickie's for about $56 http://www.knife-depot.com/knives-3... pretty big range in price, is the more $ worth it? I've never had a knife set or knife roll. I dont plan on being a chef. But as an average person who looves to cook- how often do normal people use their knife rolls ? Are they useful or waste of space?

what is the best chefs knife brand? i hate j henkels, or however you spell it, bought one and right out of the packaging i had to sharpen it! after sharpening, it still was dull that it wouldn't cut paper! i went to culinary school, so i know it should be sharp enough to cut paper. I am not thrilled with chicago cutlery either, but never used them. I cannot get any of the knives i used in school, as they were commercial, but i would like to know if any that are in say, target, kohls, etc... would work well. I also plan on getting a electric shapener, as its time consuming to sharpen with a steal or block. thanks! just because i went to culinary school, doesn't mean i took culinary, i was pastry! plus, if you come and sharpen my knives for me for 30 min a day, then i will use the 'horner', its called a steal!!!

can you please tell me what this can be used for? I know its a spreader knife but what can it be used for in the kitchen? http://www.greenfeet.com/itemdesc.asp?ic=6005-01689-0000 please just give me a few good ideas its for a culinary project!

What to buy my boyfriend for christmas? He bought me a bicycle (he wants me to ride with him)? and gave it to me already but I'm not sure what to get him. His birthday is in December and I already got him some books/dvds for it. He has mentioned needing a new culinary knife set (he likes to cook) but I'm not sure if that is a nice enough gift... The bike he got me is so great, and totally unexpected, that now I'm at a loss as to what to get him. We had previously decided to keep it simple, but now I want to get him something as nice as he got me. Any ideas?

Where can I find great Japanese waterstones for knife sharpening? My boyfriend and I are both culinary students and total foodies. He works in the industry full time and he goes to school full time. His birthday is coming up and I really wanted to get him some stones for sharpening. I have only ever used oil stones so those are all I am familiar with... but he tells me all of the time that he likes Japanese waterstones much more, so I'd like to get him some. I have no expirience with them so I don't know what to look for (or if they're all the same) and where I could buy a good set. Thank you! Jupiter, I appreciate the professional input a lot!!

Calling all chefs!!! I need help selecting knives!? I will be starting culinary school soon. I would like to buy my first set of REAL cutlery. I want good quality stuff...the kind you see gliding through veggies and meats on the Food Network. I am willing to spend up to 350-500 dollars on a set. I need the basics...chef's knife, boning knife, paring, bread, cleaver...at least. I want to still have these years from now. Please recommend a good cutlery set. Also, it must come in a handy travel case. Thanks in advance! I should add that I am in Panama. My knives will be coming from the states. I don't have the luxury of handling them before I buy them.

Any Chefs out there? Need to give good knives as a Christmas gift...? My daughter's sweet little hippie boyfriend is a culinary arts student working in two restaurants already... want to get him some good "tools". Suggestions? I don't mind spending money on them.

A question for chefs!? I will be starting my culinary labs this Spring. I need to purchase my knives very soon and I am not sure what kind to buy. I will probably mix and match my set, but I am not sure what brand to lean towards. The sous-chef at work suggested Forschner and I use them at work, so I am pretty used to the way they feel. I like the way the Global chef knife feels in my hand, but have heard that they can be fragile. Does any one out there have suggestions about knives? Or even a website that gives pretty good comparisons or even customer reviews about knives? Thanks!

Are Wusthof or Rada knives better? (cost not a consideration)? I cook a lot and currently have almost a full set of Rada knives. I really like them. I am getting married in 2 months and while we were registering for gifts I opted not to add any new knives assuming I would continue my Rada collection on my own. Spoke with someone who has been to culinary school and she said Wusthof are the best and that I should get some. Should I? Or are Rada knives just as good or better? THANKS!

Which knives? I really want to be a culinary artist and I'm looking for chef knives. There are just so many out on the market I have no idea. Shun, Kershaw, etc. I need something reasonably priced being a college student and all, great quality, will last a long time, and looks good. I would prefer a kit (I would think it to be cheaper so I wouldn't have to by all the knives separately) with a bag, not a case. The only brand I really don't like esp look wise is Carbon. Which brand should I get and why? Nothing ceramic either I heard they chip very easily

What makes you a chef? I have been in the kitchens for 15 years, I run a whole food kitchen at a coop now and have been there 5 1/2 years, I get interns from a local culinary institute and I swear over half of these kids come in with their heavy German steel chef knifes acting like Gordon Ramsey... point is what do you think makes someone a "chef"?

Guy s.. when cooking ...? Are you a use EVERY utensil pan and knife etc kinda guy to prduce the culinary master piece ( cheease and beans on toast ..anyone ) ..?? Or do you tidy as you go along hello all ladies who mosing in just say hi

HELP!! i need to make numbing stuff bcuz...? uhm yeah.. how can you make a numbing agent.. im in culinary school and constantly getting the ends of my fingers with the knife.. my chef suggested numbing my fingers with something so it at least doesnt hurt as much.. but how can i make stuff at home??..... chyea.. i dont just scratch myself.. i like.. cut myself BAD.... ill know if i get cut.. i just dont want to feel it.. but numbing it wont make me not realize it....

help me before i die of the pain puhhleasee? uhm yeah.. how can you make a numbing agent.. im in culinary school and constantly getting the ends of my fingers with the knife.. my chef suggested numbing my fingers with something so it at least doesnt hurt as much.. but how can i make stuff at home??..... uhm.. i dont want to hear other comments like *BE CAREFUL!* or *TRY THIS INSTEAD!* thanks for the ideas but.. no. i need numbing stuff and thats it kthnx.. and chyea.. i dont just scratch myself.. i like.. cut myself BAD.... ill know if i get cut.. i just dont want to feel it.. but numbing it wont make me not realize it.... and.. i do wear gloves.. and they dont do shit.

help me before i die of pain omgg? uhm yeah.. how can you make a numbing agent.. im in culinary school and constantly getting the ends of my fingers with the knife.. my chef suggested numbing my fingers with something so it at least doesnt hurt as much.. but how can i make stuff at home??..... uhm.. i dont want to hear other comments like *BE CAREFUL!* or *TRY THIS INSTEAD!* thanks for the ideas but.. no. i need numbing stuff and thats it kthnx.

This may sound silly but can anyone give me some advice on how to chop carrots the safest way??? you see, i was in my culinary arts class this morning, i was chopping carrots, and at some point, i had my fingers on a carrot piece on the cutting board and i tried to cut it in half vertically (so that i could have two long pieces that i could lay on the cutting board surface and chop them into tiny pieces so to speak), but the carrot was probably too thin, the knife slipped and landed on my finger (along with the pressure i put in it), ouch, it happened so fast. i didnt ask my teacher if there was a better, safer way to chop the carrots. now i am a little more hesitant to chop carrots again. yes, i think my knife might not have been sharp enough.....i had sharpened it, but it may not have been enough :(. i learned my lesson. thank you guys for all the advice, i appreciate it and ill follow it :).

Cleaning chef whites with oven cleaner might work? I know that there is a high risk of the material breaking down but im at the last straw before bring home so of our cleaning chemicals. I was thinking since the oven cleaner uses lye( sodium hydroxide) which is a very costic chemical with a high pH. My chef coats have a large array of stains and one that i cant get to budge which is metal shavings from sharpening a knife. I have tried oxyclean, bleach, color safe bleach, dawn soap, boiling water and vinegat and lemon juice, and all the other stain removal tips that i have gotten, removed stains really well but not all of them. any ideas? and i cant buy new chef coats because they are my school coats from the culinary institute of america and i have to have these coats.

Do you think this is a good idea? Like i have a project thats on the 27th of may and i have to do an activity with my class because i was chosen to do culinary arts i have to do some type of finger food with them. And i was wondering if peanut butter and jelly is an exception all i have to do is buy the bread,jelly,peanut butter,and plastic knife and the class suppose to look at me while i do it and while they're doing it too, i'll get one thats been done and i'll say this is what it'll look like, the way with the people on the food network be doing so please give me your opinin on this activity

what should i get my older siblings for chirstmas presenst? my sister is 25 and my brother is 19, i can only spend 20 dollars on each sibling about my sister: she just graduated culinary school,she loves hello kitty,she loves F1, she really loves wrestling she's been watching wrestling for 23 years now, and she loves watching movies Things i cant give her: knifes,clothes,DVDs about my brother: he's a freshman in collage, he's VERY smart,also loves wrestling and has been watching for 17 years,loves playing with his PS3, loves techy stuff,loves anime,and loves sports things i cant give him: those mini skate boards that you use your fingers to move them around,a calculator, a PS3 game(i only have 20 each),clothes, and books oh yeah... and we're gona have a new computer and i cant give them computer games cause i want them to have something of their own not something i can borrow. i need something that i can buy in the mall nothing out of the internet please help..i need your advice

What kind of knife roll should I buy for a short term cooking class? Im studying at a culinary school in Italy this summer, it's only for a month. Im going to get a knife set and was told I need a knife roll. when I looked up knife rolls, I found that they range in price big time. Im wondering if the cheaper ones are too flimsy, I dont want the knives to pierce through the roll and mess it up, or rub against each other and dull. I dont think i should get knife guards because I don't know exactly what sizes my knives are going to be... I've narrowed it down to the economical Messermeister for $25 http://www.cutleryandmore.com/details.asp?SKU=1294 or the cute and sturdy looking (thicker material and extra strap to hold the knives) Dickie's for about $56 http://www.knife-depot.com/knives-338.html pretty big range in price, is the more $ worth it? I've never had a knife set or knife roll. I dont plan on being a chef. But as an average person who looves to cook- how often do normal people use their knife rolls ? Are they useful or waste of space? I was not told how many knives I was going to get, but because it is only for 1 month I'm sure the 8 pocket roll should be enough