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Thread: kitchen knives

  1. #1

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    Default kitchen knives

    The wife and I would like a set of high quality kitchen knives that will last until after we're gone. Considering Wusthof. Any recommendations, cooks?

    Brett
    Last edited by BrettT1; 03-20-2009 at 07:24 PM. Reason: c'mon cooks

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    We own a complete set of Henckel Pro S series. Wonderful knives and well worth the money. Shop around and you can get some good deals.
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    Default My Suggestion ...

    Quote Originally Posted by BrettT1 View Post
    The wife and I would like a set of high quality kitchen knives that will last until after we're gone. Considering Wusthof. Any recommendations, cooks?

    Brett
    My mother has a set with ivory handles, stamped "Sheffield - by Appointment to His Majesty King George". Not actually that old (the older stuff has a coat of arms on it).

    Henckel is decent stuff IMO, and you can sometimes find them at Costco. Otherwise, I would just make sure you get smooth blades, no serrated edges, and a decent sharpening stone or diamond dust sharpener. That way you can keep them sharp for as long as you like. There's nothing like having sharp knifes that cut effortlessly through tomato, herbs or whatever else you need to slice and dice. I would also suggest not using your dishwasher with quality stuff (the heat and/or caustic detergents can loosen and/or dull the handles).

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    I have a set of Henkels International Classic series. I got this as an anniversary gift from work.

    http://www.amazon.com/Henckels-Inter...593808&sr=8-12

    I also have a 3 knife set by Lamson Sharp.

    http://store.lamsonsharp.com/catalog...cPath=33_21_24
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    Wustoff Trident.

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    We have Kershaw Shun. I have tried many knives and these can go very long between sharpenings. You still have to hone them regularly but they are wicked sharp.

    http://cgi.ebay.com/KERSHAW-Shun-DM2...1%7C240%3A1318

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    I have the Wusthof Classic set and they are great knives.

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    We have always used Chicago Cutlery knives. They seem stay sharp, work well and are not too expensive.
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    Most definitely Shun knives. They have a sharper blade than any of the german knives as they are made from different steel that is able to hold the sharper edge. They aren't cheap and they are VERY light so make sure you like the way they feel in your hand. If you prefer a heavier knife then you may want a german knife.

    I think the actual difference is a 16 degree edge on the shuns and a 22 degree edge on most german knives.
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    We have Carico knives.

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    My wife sold Cutco knives when whe was in college so we have a full set, and I must say they are very impressive and nice to cook with. Not sure where you would get them though.
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    Wusthof and Global for me.


    Dave
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    Henckel, Tridents, and Victorinox.
    Last edited by ND13; 03-20-2009 at 11:28 PM.
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    Quote Originally Posted by cfrizz View Post
    I have a set of Henkels International Classic series. I got this as an anniversary gift from work.

    http://www.amazon.com/Henckels-Inter...593808&sr=8-12

    I also have a 3 knife set by Lamson Sharp.

    http://store.lamsonsharp.com/catalog...cPath=33_21_24
    Got to go with Henckels as well, we got a set as a gift years ago. Still in great shape. Very nice pieces...will last forever..

    cnh

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    I have noticed through the years that a particular knife company will not have "the best" across the board. I have Wusthof, Henkle, Forever sharp, Ginsu, Calphalon, Tupperware, Regent and Barenthal knives. For each type [Chef's, bread, fillet, steak, mincer.....] of knife type and application, I usually prefer a different brand. It also can change, depending on what I'm cutting and whether or not I'm cutting on hardwood, plastic, glass or bamboo.

    Everything affects everything. It's just like audio to me. Grab what you have that happens to have the best synergy for that particular application and run with it. Most all knives will still cut your fingers with great efficiency. No change there.
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    i have to agree with treitz3,i like different knives for different things.
    make sure you use them on the right cutting board also.
    I thought it was fairly amusing also. The Polk Ogre doesn't always get 'it'

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    Quote Originally Posted by janmike View Post
    We own a complete set of Henckel Pro S series. Wonderful knives and well worth the money. Shop around and you can get some good deals.
    Same here with the Pro S series! beauties they are!
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    Brett, just a side note. I get many of my knives at a store called Tuesday Morning. They sell the same things you see in specialty cooking stores but usually at half or more off. If you have one close by, stop in about once a week. They usually only sell individual knives from different manufacture's [usually all of them high end manufacturers] but I have strolled in on occasion and found complete sets at half of MSRP. The manufactures still honor the warranties as if you bought them from the retail shops. I hope this helps you.
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    I like my Henckel's Four Star II set. I think the handles are more ergonomic and balance better than the Pro S, but they otherwise have the same blades. I also think they look better too!

    Link to Henckel's TWIN Four Star II Knives

    If you have a Bed Bath & Beyond near you and you have any of those 20% off coupons that come in the mail, they will honor them if they have expired and if you order stuff off their website but purchase in the store and they will ship straight to your house instead of in-store pick up.

    Also, the only thing about buying a nice set of kitchen knives is that if you want the matching steak knives, they can charge you an arm and leg.

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    There are many choices. There are alot of quality knives out there.


    but remember a few things, if you don't already know:

    1 - keep them sharp, the sharper the knife the safer it is.
    2 - learn how to properly use the steel or you will dull them quicker than sh!t
    3 - make sure to use the block to store them, dry them right away and right back to the block. DO NOT put the in the drawers with other crap
    4 - Get proper cutting boards. STAY AWAY FROM GLASS CUTTING BOARDS!!!

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    Quote Originally Posted by a_mattison View Post
    My wife sold Cutco knives when whe was in college so we have a full set, and I must say they are very impressive and nice to cook with. Not sure where you would get them though.
    We have a set of Cutco for about 12 years and they are still in great shape and hold an edge for years provided they are treated well.
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    I bought a knife to filet my fish, it is reely sharp and cuts the fish reel good. I got it at Wal-Mart a reely good deal. Most of my other knives I pinched from that Apple restaurant.

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    If you are also considering the occasional murder, I would suggest knives which don't hold fingerprints. Also buy something that is very commonly used -- kind of like using a Camry for the getaway car versus a BMW

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    Also keep in mind that many of the makers out there, even the known brands like Henckels, make a crappy set or two, so you can't just blindly buy something from heenckels or Chicago Cutlery and say it's good, even at the price.

    Henckels and Chicago Cutlery both make a couple sets that come in under $100, and even at that price they're not the best options.

    It sound like you're looking higher up the food chain, so you shouldn't run into this issue.
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    Any set of good quality forged knives will last you a lifetime if you care for them properly. You can't go wrong with a set that is fully forged, full tang and riveted. That is a classic durable style, but there are many designs that are probably more ergonomic. Just look for the fully forged designation.

    I've been using a relatively inexpensive set of Mundial 5100 now for more than 15 years and they still look new. I cook a lot too. Haven't had to have them sharpened yet. I just use a hand held ceramic honer about once a month and the steel with everyday use.

    If I were buying a set today, it might be the Kershaw Shun.

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    Another vote for shun here. very comfortable and holds an edge like you wouldn't believe.

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    Quote Originally Posted by shack View Post
    We have always used Chicago Cutlery knives. They seem stay sharp, work well and are not too expensive.
    When I worked as a butcher, these were the only knives we'd use. Make sure you get the commercial knives, not the cheaper big box type. Excellent steel and way cheaper than the fancy imports.
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    This might help you make your own decision even though it's promoting one brand of knives. http://www.altonbrown.com/shun/shun_flv_sm.html A lot of chefs on iron chef use these too, though some prefer heavier german knives.

    I can't cut nearly as fast as any of them so weight never is an issue for me. I like the look, the hardness of the steel and the very sharp edge :)
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    Quote Originally Posted by BrettT1 View Post
    The wife and I would like a set of high quality kitchen knives that will last until after we're gone. Considering Wusthof. Any recommendations, cooks?

    Brett
    How about Kyocera Ceramic knives. Very expensive and esoteric.

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