Kitchen Knives
 

I aven't even mentioned it, but its been a rough year. The Porsche and I have a new home starting February 1st. The kids and pups will be with me half the time, so that is good.

With that being said, I have started getting items I am going to need. Right now I am concerned with everyday items. I am pretty set in the kitchen, except for knives.

A couple of years ago I bought my wife a nice Al Mar Damascus bladed knife that has remained extremely sharp. I've done a search on here, but what are eveyone's opinions on a good kitchen knife?

I'd rather get a nicer knife or two, than a full set that I won't use and have to sharpen often.

Thanks!

Sorry to hear, but go to the crazy thread and you'll see you're not alone!

I like Henkle. Make sure you do not get the Chinese version. The ones made in Spain with German steel are fine, but the full German are best.

Buy a couple from Tanabe and be done with it....(although you'll eventually want more from his selection).

My wife bought (3) Shuns for the kitchen a couple of years ago. From the pics online, I guess she got a 7" Santoku and an 8" Chef's knife. I don't even know what the 3rd one is because we never use it. I use the Santoku for almost everything. Nice knives, IMO.

Tanabe=$$$

A lot of people here will deride me on this but consider Cutco. Made in the USA, lifetime unconditional guarantee and lifetime free sharpening if you send them to them. Buy them on ebay and you can bid them and get them for 40-60% of list. Their cleaver is amazing. I like the Santoku style kitchen knives. Cutco.com

Thanks everyone, keep em coming.

I have read that thread James.

Bill

btdt, have the t-shirt. Hope things go as smoothly as possible.

Timely thread as I just discovered that the 7" Shun is chewed up. Not sure how this happened - chicken bones?

Is this salvageable?

http://nostatic.com/photos/shun.jpg

Wustof
 

I've been very happy with my Wustof knives. They seem to fly a little under the radar compared to Henckels/Shun/etc. I have the IKON Classic set. Most folks will steer you away from a set, and I tend to agree, but...a couple of years ago I picked up this eight piece set fom I think overstock.com for right at $260. The same set is currently selling for $450 ish around the net. For the price I couldn't say no. As sets go there's not a lot of fluff in this one.

-J


Amazon.com: Wusthof Classic Ikon 8-Piece Knife Set with Block, Black: Kitchen & Dining

Here is a huge contrarian vote. Yes, the knives mentioned above rock. They are also expensive. I picked up a vintage chef's knife on e-bay recently. Carbon steel. 12 inch blade or better. Hand forged. Old. $25. It is one of my favorite tools. I have an older set of Henkels that are completely baffled as to why I never pick them up.

There is a thread here about knives. I learned a lot from it. Google "vintage chef knife" and it will take you to an ebay store that will have all you need at cheap prices.

Yes they rust. My knife is remarkable. A cutting machine.

Can you tell I like it?

Larry

I feel for you, all will be better in the end. Same boat here now for 7 years....

I am fond of our Porsche Design Knives. Excellent knives with great balance that stay sharp! They were a gift for christmas from a great friend.

Cheers

sorry for the life change. just happened to a buddy of mine too. :(

i LOVE my 10" wustof chef's knife. use it everyday. i have the wustof classic.
paid handsomely for it.

having said that, i used a friend's forschner 10" chefs..cheap stamped steel, boring handle. and sharp like a lazer!! easy to sharpen, and she said it cost $30 at a restaurant supply. today cooking, i used a cheap chinese carbon cleaver. i was rocking it. bonus is that i can use it to transfer chopped bits to the pan with an easy sweep.

i passed on two things i regret at a swap meet. one is a vintage griswald cast iron skillet and the second is a 10" high carbon steel vintage chef's blade. it was beautifully tarnished and patinaed. sharp as hell..$25..i should have bought it.

+1 on the 10" Wusthof. My favourite all rounder.

We have a set of F. Dick Premier Plus knives, bought individually. They are great, though after a couple of years we need to give them a good sharpening.

Since we hadn't got around to that yet, we picked up a couple of the Kyocera ceramics to play with. For $75ish for the two of them, they do a great job. Something different to try and/or mix in.

ns, you should be able to get that Shun blade reground. Contact the company; failing that, find a knife sharpening service. Probably chicken bones, my wife just did that (worse) to a Chinese cleaver. Because it is a "big" blade, she thinks it is meant to chop stuff - wrong. Fortunately it is my less favorite one, and anyway after 19 years of marriage, it is the first knife she's ruined.

Dexter-Russel cutlery has been made in the USA since 1818. Dexter-russell.com We're fortunate to have the outlet store in town at the factory and have picked up perfectly good knives at good discounts due to minor cosmetic blemishes on the handles, etc.

Go with cutco. Lost mine in Hurricane Katrina and Cutco replaced them. Hard to beat that.

I like Shun. And yes Todd, they can take care of that for you. Probably replace it for free if they can't re-grind it. Hang in there BSiple, 2012 is a new beginning.

I have a set of Shun knives like this one:
http://rk.wsimgs.com/wsimgs/rk/image...023/img80o.jpg

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.

I also like Global.
http://ecx.images-amazon.com/images/...1L._SS400_.jpg


If you are cheap, try to score a commercial kitchen chef's knife from the Sisco kitchen supply truck, about 20 bucks, nylon handle and utterly indestructible.

Yes, send them to Shun and they'll repair/replace it for free.


Another vote for Shun's, great knives.

thanks guys, I downloaded the warranty form and will send it off tomorrow. I have a couple of other Shuns that evidently haven't been used for chicken bones...yet.