@mike808
It’s a fair point. I luckily don’t have those issues.
However things like salmonella left on knives from hand washing failures that permeate the rack is baaad.
According to consumer reports, many kitchen sinks have salmonella and there isn’t much you can do.
With the “belt” you can rewash before you use the knife though and just keep it clean vs the (Cock)block.
@mike808@sippinndippin what exactly is keeping one from rewashing the knife after removing it from the block? How is that different than rewashing post belt?
@lynniebee
That is not the point. The block is a breeding ground if it is not perfect. No matter how careful you are eventually some bacteria makes it into the block. You might get H01757. The other is much less likely to cause issues.
Free form knife holding, and you can put the rods through the dishwasher for sanitizing and clean the inside of the block. You can do the same thing with a box full of bamboo skewers as well, it’s just not a solid piece with all the rods attached.
but yeah, still potential.
i keep cheap dishwasher safe junk knives for use when I’m not cooking for @f00l
(the later was an untruth, I don’t cook for @f00l - but i do things differently monday - friday when I am in more of a hurry.
@lynniebee@sippinndippin which will very rapidly die without moisture. Why are you putting wet knives into your block? This is just not a thing if you cook your food. That’s like arguing you can’t cut your veg and chicken with the same knife when they are both going into the same pot to cook…
@sippinndippin@unksol haha this thread has gotten out of control! My original point was that if you’re washing the knife after use and then again immediately before use, what’s it matter where you store it in between? I’m enjoying seeing everyone’s preferred storage methods.
@lynniebee@sippinndippin If you are really concerned about the knife block harboring salmonella or some other nasty microbe (I’ve never heard of H01757 lynniebee), there is a simple solution, presuming the block is made totally of wood.
Simply put the knife block (sans knives) in your oven, preheated to 225-250 degrees for about 10 minutes, and then turn the oven off & leave the block inside till it cools. Voila, sanitized knife block.
You can use this no chemical, hands-off sanitizing technique on anything that can “take the heat”…
@ELJAY@lynniebee@sippinndippin regardless… If you don’t feed the knife block with water it can’t grow anything. Wash your knives by hand. Dry them. It’s not an issue. But if it worries you. Whatever floats your boat. If you feel better about a mag strip or acrylic block. Ok.
I just don’t think there’s any reason to stress out normal people about something that is literally not a thing.
@kittykat9180 My mom is Sicilian and we’ve always cut pizza with scissors. When new people come over they are amazed and ask, “Wait, you’re Italian. You don’t have a pizza cutter?” It boggles the mind (but we know better than to use crappy tools).
@kittykat9180@mwish my mom always used the kitchen shears to cut up her pizzas… Clearly nothing Italian … Just dough on 13*9 Baking sheet with cheese meat veg… criticize if you want but it was good/nostalgic.
Idk if she did anything with that but her pie crust dough was pretty dang good
This is actually a decent starter set and a reasonable value. You’re not paying for a bunch of specialty knives you will never use, other than the honing wand, which you should use, but nobody does, like flossing.
Only knife missing from the set is a flexible fish/filet knife.
And the block and handle styling aren’t atrocious.
Thumbs up, but I’m just not in need of a knife set at the moment.
@mike808 On one hand, this is a nice “everything you need, nothing you don’t” selection of knives. On the other, Ginsu still makes crap knives out of 420J2. Spending a few more bucks will quickly pay for itself in not having to constantly resharpen. Or spend the same amount on getting a decent santoku and paring knife and skip the rest.
Knife Day is the day to appreciate the knives that folk use on a daily basis. This day is a celebration of this marvellous tool that has been with humans since the dawn of time.
Personally, we all don’t ah need no damn knives. Nope. We use light sabers 'round here. A Jenuine Jinsu Light Saber what we ah got from Cuzin Billy Bob after he weren’t none too careful ‘n’ ah cut up his double wide don’tchaknowed?
Nothing like ah cutting a thin slice of baloney with a light saber. Of course, y’all has to ah be ah wee might careful not to ah cut through tha cutting board, tha counter, tha floor, tha walls, yer hand or foot, etc.
Witch ah brings me ta tha problem of ah cuttin’ pizza with a light saber. While y’all ah never seed such a clean cut, so far we ain’t ah figured out how to ah keep from ah shreddin’ tha pizza pan, tha kitchen counter, tha floor, tha walls, y’all’s hand or foot, etc.
No worries about no damn sammyneller with a light saber none neither. No siree, there ain’t.
I’m ah seeriously ah thinkin’ ‘bout ah tradin’ in muh Jinsu Light Saber fer a 2020 Model Jinsu baloney guillotine. What’ll all y’all think?
@Jackinga The baloney’s yer problem, podnuh. Once you switch to hawg-zed cheez, that ole saber will make you look like a Jedi carvin’ up droids during the Clone warz so good, dey gonn’ hafta start calling you “Roger Roger”.
Now, I know a guy, over on Mos Eisley, who can hook you up with some good tastin’ hawg-zed, just don’t ask what kinda meats innit. In fact, just don’t ask questions, and you’ll be just fine.
The price will be on the high side, but seein’ as yer just itchin’ to git some, if you pull the trigger first, you’ll come back feelin more alive than you’ve felt in a while, I gar-on-tee.
@mike808 Well, I’ll swan! I ain’t ah had no hed cheese in quite a spell, I reckon. Hawg-zed jest ain’t ah whut hit ah used ter be back in tha dey win hawgs wus ah butchered hin tha bakyard, 'n we’all made our own, don’tchaknowed?
I’mma gonna bet thet ol’ light saber would ah make mitey fine slices ta eat on a cathead biscuit 'er a sooddee cracker. Wye them Ginsu nives whut’s ah fer sale rite cheer on Meh, would pro’ly cut hit, if’n they cood cut baloney.
Whud yew sey tha name a thet feller over’n Mos Eisley wus?
@txlseries5 last reference I can find as of 2018 they have always been and always were made in the USA. As seen on TV knives. https://en.wikipedia.org/wiki/Ginsu
Not usually what you want to see for knives but it’s cheap and probably not China if you care
Specs
What’s in the Box?
Price Comparison
$99.99 at Amazon
Warranty
Lifetime Warranty
Estimated Delivery
Friday, Sep 17 - Tuesday, Sep 21
Ginsu 2000!
Remember “money can’t buy knives.”
Kill Bill 2020
/giphy killBill
Wanted to say in for the 12 piece at $59.
Also wanted to say knife blocks suck compared to magnet strips so much cleaner.
@sippinndippin Magnet strips suck if you can’t attach things to your kitchen wall, or can’t really reach them easily due to low cabinet height.
@mike808
It’s a fair point. I luckily don’t have those issues.
However things like salmonella left on knives from hand washing failures that permeate the rack is baaad.
According to consumer reports, many kitchen sinks have salmonella and there isn’t much you can do.
With the “belt” you can rewash before you use the knife though and just keep it clean vs the (Cock)block.
@mike808 @sippinndippin what exactly is keeping one from rewashing the knife after removing it from the block? How is that different than rewashing post belt?
@lynniebee
That is not the point. The block is a breeding ground if it is not perfect. No matter how careful you are eventually some bacteria makes it into the block. You might get H01757. The other is much less likely to cause issues.
@lynniebee @sippinndippin I don’t have a knife block though…I have one of these
@pyroguy7 @sippinndippin the best of both worlds!
@lynniebee @pyroguy7 @sippinndippin I had one like this for a while, think I lost it to my ex:
https://www.amazon.com/Kapoosh-Dice-Knife-Block-Bamboo/dp/B0058DPSZQ/
Free form knife holding, and you can put the rods through the dishwasher for sanitizing and clean the inside of the block. You can do the same thing with a box full of bamboo skewers as well, it’s just not a solid piece with all the rods attached.
@djslack @lynniebee @pyroguy7 @sippinndippin
My knife ‘block’ is acrylic and sexy
but yeah, still potential.
i keep cheap dishwasher safe junk knives for use when I’m not cooking for @f00l
(the later was an untruth, I don’t cook for @f00l - but i do things differently monday - friday when I am in more of a hurry.
@lynniebee @sippinndippin which will very rapidly die without moisture. Why are you putting wet knives into your block? This is just not a thing if you cook your food. That’s like arguing you can’t cut your veg and chicken with the same knife when they are both going into the same pot to cook…
@sippinndippin @unksol haha this thread has gotten out of control! My original point was that if you’re washing the knife after use and then again immediately before use, what’s it matter where you store it in between? I’m enjoying seeing everyone’s preferred storage methods.
@lynniebee @sippinndippin If you are really concerned about the knife block harboring salmonella or some other nasty microbe (I’ve never heard of H01757 lynniebee), there is a simple solution, presuming the block is made totally of wood.
Simply put the knife block (sans knives) in your oven, preheated to 225-250 degrees for about 10 minutes, and then turn the oven off & leave the block inside till it cools. Voila, sanitized knife block.
You can use this no chemical, hands-off sanitizing technique on anything that can “take the heat”…
@ELJAY @lynniebee @sippinndippin regardless… If you don’t feed the knife block with water it can’t grow anything. Wash your knives by hand. Dry them. It’s not an issue. But if it worries you. Whatever floats your boat. If you feel better about a mag strip or acrylic block. Ok.
I just don’t think there’s any reason to stress out normal people about something that is literally not a thing.
@ELJAY @sippinndippin I’ve never heard of H01757 either, that wasn’t my comment. (Commenter’s name is at the bottom, not the top.)
Glad to see I’m not the only one who uses kitchen scissors to cut pizza.
@kittykat9180 I learned how to do it from my favorite two time personal chef
@kittykat9180 My mom is Sicilian and we’ve always cut pizza with scissors. When new people come over they are amazed and ask, “Wait, you’re Italian. You don’t have a pizza cutter?” It boggles the mind (but we know better than to use crappy tools).
@kittykat9180 @mwish my mom always used the kitchen shears to cut up her pizzas… Clearly nothing Italian … Just dough on 13*9 Baking sheet with cheese meat veg… criticize if you want but it was good/nostalgic.
Idk if she did anything with that but her pie crust dough was pretty dang good
We’ve discussed this. If it ain’t a Tighe it ain’t for me.
/giphy tighe or bust
@stinks Ken Onion says “Suck it, pretty boi.”
@mike808 Yeah, but how many of his have been for sale on meh before?
Exactly!
(I have no idea. I just remember when Tighe’s was and thought he was hilarious. Back when meh was in its peak knife stage.)
In Japan, the hand can be used like a wife. I mean knife.
@craigthom Except this set lacks a boning knife.
@craigthom bloodhound gang?
@craigthom I mean if you can weild it correctly
WAIT! There’s more!
(ain’t there???)
This is actually a decent starter set and a reasonable value. You’re not paying for a bunch of specialty knives you will never use, other than the honing wand, which you should use, but nobody does, like flossing.
Only knife missing from the set is a flexible fish/filet knife.
And the block and handle styling aren’t atrocious.
Thumbs up, but I’m just not in need of a knife set at the moment.
@mike808 On one hand, this is a nice “everything you need, nothing you don’t” selection of knives. On the other, Ginsu still makes crap knives out of 420J2. Spending a few more bucks will quickly pay for itself in not having to constantly resharpen. Or spend the same amount on getting a decent santoku and paring knife and skip the rest.
Sorry, this deal just doesn’t cut it for me.
Better
@ELUNO
Wait are there knives in that picture?
Tax kills the deal.
(my new mantra now that meh is charging me tax starting last week)
If you started out selling crappy knives, then you started making good knives, would you keep the crappy knife name?
I think this is the reason Hyundai spun off Genesis. And I drive a Hyundai, and have bought Ginsu knives here (for my camping set).
Ginsu Gourmet Knives in a Wood Block. Meh is finally down to putting lipstick on a pig.
Pizza shears. That’s a new one.
@medz it’s the best way to cut pizza
For those curious, “chikara”「力 」means “power” or “force.” So these are powerful knives. Or something.
@harveydanger That finally explains the song “Oh Yeah” by Yellow
How appropriate that August 24 is National Knife Day:
https://www.daysoftheyear.com/days/knife-day/
Knife Day is the day to appreciate the knives that folk use on a daily basis. This day is a celebration of this marvellous tool that has been with humans since the dawn of time.
Ginsu Chikara… Sounds tempting, but I will have to do some research to determine if these knives… make the cut "
?
nice. Is tommrow a half dozen speaker docks in a wooden case?
Does the scissor have another use because I prefer pizza cutters to cut you know pizza, I don’t think that is what they are made for?
@zacks Spatchcocking whole chickens.
Personally, we all don’t ah need no damn knives. Nope. We use light sabers 'round here. A Jenuine Jinsu Light Saber what we ah got from Cuzin Billy Bob after he weren’t none too careful ‘n’ ah cut up his double wide don’tchaknowed?
Nothing like ah cutting a thin slice of baloney with a light saber. Of course, y’all has to ah be ah wee might careful not to ah cut through tha cutting board, tha counter, tha floor, tha walls, yer hand or foot, etc.
Witch ah brings me ta tha problem of ah cuttin’ pizza with a light saber. While y’all ah never seed such a clean cut, so far we ain’t ah figured out how to ah keep from ah shreddin’ tha pizza pan, tha kitchen counter, tha floor, tha walls, y’all’s hand or foot, etc.
No worries about no damn sammyneller with a light saber none neither. No siree, there ain’t.
I’m ah seeriously ah thinkin’ ‘bout ah tradin’ in muh Jinsu Light Saber fer a 2020 Model Jinsu baloney guillotine. What’ll all y’all think?
@Jackinga As Trump would say “Yore Farr’d”.
@Jackinga The baloney’s yer problem, podnuh. Once you switch to hawg-zed cheez, that ole saber will make you look like a Jedi carvin’ up droids during the Clone warz so good, dey gonn’ hafta start calling you “Roger Roger”.
Now, I know a guy, over on Mos Eisley, who can hook you up with some good tastin’ hawg-zed, just don’t ask what kinda meats innit. In fact, just don’t ask questions, and you’ll be just fine.
The price will be on the high side, but seein’ as yer just itchin’ to git some, if you pull the trigger first, you’ll come back feelin more alive than you’ve felt in a while, I gar-on-tee.
@mike808 Well, I’ll swan! I ain’t ah had no hed cheese in quite a spell, I reckon. Hawg-zed jest ain’t ah whut hit ah used ter be back in tha dey win hawgs wus ah butchered hin tha bakyard, 'n we’all made our own, don’tchaknowed?
I’mma gonna bet thet ol’ light saber would ah make mitey fine slices ta eat on a cathead biscuit 'er a sooddee cracker. Wye them Ginsu nives whut’s ah fer sale rite cheer on Meh, would pro’ly cut hit, if’n they cood cut baloney.
Whud yew sey tha name a thet feller over’n Mos Eisley wus?
I’m old enough to remember when these were sold through TV ads and the whole set was like $10 (although I’m sure the’ve improved the quality since).
@Badpookey I’m not.
Bought a similar set of Ginsu Chikara almost 9 years ago due to their high rating on consumer reports. The set is still going strong today!
Lemme guess…Made in China?
@txlseries5 last reference I can find as of 2018 they have always been and always were made in the USA. As seen on TV knives.
https://en.wikipedia.org/wiki/Ginsu
Not usually what you want to see for knives but it’s cheap and probably not China if you care
Full tang?
Doesn’t matter if these were twice as good as they are(n’t lol) - I’m never buying anything with a “Ginsu” on the blade.
What are the dimensions of the knife block?
@psantora three knives wide by two knives and some shears deep. And a little over a small chef’s knife blade tall.
An Amazon question and answer states
But Amazon has several sets under the same listing so this may be for one of the larger sets that includes steak knives. So it may not be as deep.
Holy crap these are sharp! OK I am usually really careful around knives. I just barley brushed against one and … Yep you guessed it, sliced me open.