Kitchen Knives

[ben parrish]

Go to a restaurant supply store...heavy duty quality without the price of "at home" knifes. While you are there, get a GOOD sharpening/honing steel and learn how to use it. If you use it every time the knife gets used, you'll be amazed at the difference it makes.
Another vote for Dexter Russel...tested and proved in kitchens all over the country.

[pwd72s]

I guess things DO change...30+ years ago, I bought Cindy a Chicago Cutlery block set...we are still using it. Carbon steel blades that touch up well with the steel.

Just did an online search, and the knives sold under that brand today are definitely NOT of the same quality.

[Evans, Marv]

I bet I have the same set. Got them as a gift around '82. A good all around knife - nothing fancy but easy to keep sharp.

[intakexhaust]

Not loyal to any particular brand and prefer to be selective.

Use primarily an 8" chefs, 6" and a beaks blade Henckels - from Solingen, Germany.

Wasabi Japan bread knife - if you want the perfect not crushed slice of bread, this blade is a kitchen priority.

Cutco filet knife, called the fishermans friend. Very well thought out design and versatile.

Furi - santoku 4" and 6" and a paring blade. Newer Australian company but have the original versions with german steel.

I love nostalgia and used to follow the notion of vintage knives being above all but todays blade quality and technology along with quality control is making extraordinary products far superior. Lastly, throw away those garbage sharpening rods! They destroy knives as nobody can keep a perfect angle using one. Inspect them and follow the exact factory angle. Invest in at least the minimal sharpening jig set such as the Smiths.

[futuresoptions]

Originally Posted by AirKuhl

I have a set of Shun knives like this one:


I also have a mixed set of Henkels and Wusthof knives that haven't been taken out of a drawer in a decade.

Once you use the Japanese knives,the German ones feel like crude children's toys, all heavy and clumsy and overpriced.

You can send those crude children's toys to me, they will be put to good use!

[scottmandue]

If I had to have only one knife I would keep my Wusthof.

Also have a set of pseudo Damascus Cahphalon (I know... darn Chinese... but a fraction of the cost of the Japanese knifes) that I really like.

[RWebb]

I will mention Sabatier - use an old carbon steel one

[Bill Douglas]

If the only use of the knifes is in the kitchen I'll contribute here.

I buy Felix Solingen. They sharpen so well I could shave with them if I was mad enough, and they stay sharp longer than most other excellent quality German knifes too.

[LENELSA]

Shun

[jshape]

Wusthof 10"

[gtc]

I picked up a couple of Taiwanese-made Henckel lookalikes on Amazon a while back. They are actually very nice, perhaps nicer than my real henckels. I think the brand name is Mercer Cutlery. One of them is a bread knife, and it's crazy sharp.
Anyone else notice how Henckels come with a crappy factory edge these days?

[TimT]

I have bunch of different Knife brands in my quiver.



Kyocera (RIP shattered on contact with floor)
Global
Chicago Cutlery
Dexter/Russel
Unknown brand Japanese blades.

The knife I reach for most often is the Global Santuko

Also a local butcher sells his knives when they are near end of life, but not finished.... for a few bucks you can get a nicely shaped blade...

[Joeaksa]

Another option if you are hurting on bux is do you have any credit card or other miles or points?

I have loads of AmEx and Marriott points and they both have good deals on knife sets in their online stores. Burn some points and get something good.

[Joeaksa]

Originally Posted by pwd72s

I guess things DO change...30+ years ago, I bought Cindy a Chicago Cutlery block set...we are still using it. Carbon steel blades that touch up well with the steel.

Just did an online search, and the knives sold under that brand today are definitely NOT of the same quality.

Still using my set that I bought in the late 1970's. They will last me until I head West...

[911boost]

Good point on the miles / AMEX points. I am Global Services on United, so yeah I travel some.

Thanks for all of the suggestions and kind words. I think I may get a few different brands in different sizes and see what I think.

I hope 2012 is a better year. I am staying in the same neighborhood but just moving to the other side. I want the transition to be the easiest on the kids as possible, and keeping them close to their friends is important to me. Plus, the new house has a three car garage that I will have all to myself. Now I just need to get the lift over there......

Bill

[Rich76_911s]

Best wishes on the new situation.

A cousin of mine who is a sous chef in New York got me one of these for my wedding and I am in love with it. Makes cutting with wustoff etc. feel like you are using a spoon. (Maybe I've only used dull big name brand knives before, but I cook a lot and was seriously impressed with the Korin)

Togiharu Inox Steel Gyutou | KORIN

[mossguy]

I have a Jet Slow Speed Wet Sharpener, that I got mainly for my woodworking tools.




It also does a fine job on my non-descript kitchen knives. Because it is not an issue to sharpen my knives prn, what other criteria should I consider when adding to my armamentarium?

Thanks!

[nzporsche944s2]

I bought my friend a Victorinox Ceramic chefs knife for Christmas. The blade is made in Japan and then assembled in Switzerland.

It actually feels a little toy-like - the knife has very little weight to it and the blade is almost opaque but it is razor sharp and should stay that way for a long time if treated properly.

Perfect for sashimi ;-)