|Knives?Page 2 of 4 (1, 2, 3, 4)|
|I use Wuschtof Classics at home and I carry Henckels Pro in my bag... Im not to excited about the Henkels, but I was able to find a set w/ a 9" chef (ultimate size) and they are very price effective / industry standard...|
My Favorite: Hand forged / Hammered steel 8 * 3" Jap Cleaver that I have used for 15 years...
Posted: 5/7/2006 6:10:14 PM
|I have both Henckles and Wustoff. Good stuff.|
Posted: 5/7/2006 6:30:31 PM
|I've had my Henckels for 20+ years and my oldest keeps trying to convince me it's time I handed them down to him. He finally decided that's not about to happen anytime soon so he bought himself a Wusthof Grand Prix 10" chef's knife about a year ago. I got him the Wusthof 7" Santoku Asian chef's knife last trip out west.|
Posted: 5/10/2006 3:25:29 PM
Anyone picky about knives?
I just went to ceramic knives in the kitchen made by Boker and in my boat very sharp and very nice do not drop them
Posted: 5/17/2006 8:26:05 PM
|I have a set of Henkels....good stuff.|
But my favourite kitchen knife is a Chinese cleaver from Lee Valley Tools. It's absolutely ideal.
Posted: 5/18/2006 1:33:00 PM
|I tried out Wustoff, Henkels, and Globals and ended up liking the Global knives the best. I looked into the Furi and Shun knives but they were just too much money. I still paid over $400 for my 6 Globals, but it was worth it.|
Posted: 1/21/2008 9:28:33 AM
|Ever tried some of the more exotic brands. I have Misono. They're slightly more upmarket than Global but oh so beautiful. I love Global too but my mom stole my Global knives *LOL*|
Posted: 1/22/2008 7:29:50 PM
|Henkels seem to be inconsistant. I had a really really sharp one; my dad was so impressed he went out and bought a couple. The small one is good the chefs knife just won't get sharp no matter what you do - and he's a knife freak. He called Henkels and they actually told him "what do you expect if you didn't buy the most expensive one". Never mind he paid $80 for it or something. He was seriously unimpressed.|
I have a friend with a ceramic knife.. Durability does not seem to be an issue. It's literally razor sharp. If you ever dropped it you'll probably lose a toe.
I use cheap Chinese cleavers. They sharpen up so well and are so versitile I'm lost without them.
My sharpest knife is this weird English one I found in a thrift shop for a dollar. It's well made (in Sheffield) and is Vandium steel. It sharpens up so well it's frightening. Here in Canada milk comes in plastic bags that hold about a quart, you put it in a pitcher and cut the ends off. I use this knife - one stroke and it literally cuts like it was going through butter. If it doesn't slice it through with zero resistance it's time to sharpen it again.
Posted: 1/23/2008 4:08:59 AM
|I like my Kyocera Kyotop, enough said. With care they will stay sharp for 3 years.|
Posted: 1/23/2008 7:20:43 AM
|Forschner and Dexter Russell are two very good inexpensive lines .|
Posted: 1/23/2008 8:07:12 AM
|Yes, I am a knife nazi :) I like Henckels and Chicago Cutlery. They really help|
in nice food prep if they are well maintained.
Posted: 1/23/2008 11:36:13 AM
|CG5000, try something like Global or Shun or Misono. You'll never go back to Chicago Cutlery or Henckels.|
Posted: 1/23/2008 9:48:26 PM
|I own and have owned many brands and types of knives, the one that I use many hundreds of hours a year is a 10 inch forged Chefs Knife made in the U.S. by Russell/Harrington, and it’s from their Connoisseur line. The stamped steel bread knife (great for tomatoes) and three inch paring knife from that line are good performers also. The 10 inch fits my gripping style well, allowing thumb and fore finger over the bolster, wide handle where I want and narrow where needed for agility with a slight drop in relation to the blade’s belly, and no raised areas above the bolster to irritate the proximal fore finger joint. I’m a big fan of nylon handled Foerschners and recommend them highly, but their Chef knives have a nub of sorts (handle raised above the blade’s spine) right where I want a flat spot and the handles angle upwards creating added stress on the wrist. This doesn’t make a difference in a home environment or short prep durations but multiply thousands of rocking motions in a day with one and it can create pain. To make my forged knives more comfortable I radius all edges, bevel reliefs on the bolster where the middle finger rests against, and finely polish the contact spots.|
Knives are only tools but I’ll admit to having placed esoteric value upon them in earlier years. Inexpensive Brazilian made Linha (Tramontina) knives served me very well (except for the silly duck tail functioning as bolster) on the job in the beginning, but those other brands looked so nice. My first Henckels (late 70’s) were outstanding, alas, their prowess caused lust among co-workers and they disappeared one by one. Older Wusthof knives became my favorites, but I don’t like the newer model’s handles. Global knives sure looked good but they sucked in the work place. Japanese Masahiro carbon knives have incredible edges and I can make paper thin pickle fan slices, or ultra thin sheets of Sole with them, but the blades won’t survive a case of Sweet Potatoes. In the end, it no longer matters how appealing the knife looks, where it’s made, or its uniqueness, it only matters how the knife feels and how little effort is required to maintain it. Stamped Foershners and Dexters aren’t very sexy but they get the job done and I value some of them more than their classy forged Teutonic counterparts. Ultra capable boutique knives gather dust in my home knife block while a round tip dinner knife performs most of the domestic counter top chores.
Posted: 1/27/2008 6:51:10 PM
|Best knives money can buy are Cutco,,, very expensive but they sharpen them for you and come with a life time warranty,, I picked out the ones I use most,, these have been around for 30 years, they even have great hunting and fishing knives. .|
Posted: 1/29/2008 11:42:16 AM
|Nicly said, I have had my SABATIER since 1957 and have used and sharpend them ever since.|
still another 50yrs in them if treated propley.
Posted: 1/29/2008 12:48:32 PM
I love Global too but my mom stole my Global knives *LOL*
I let my ex walk away with the Global knives. (what was I thinking???)
I spent about 6 months without them. I bought a much cheaper block of Chicago Cutlery knives (the style that mimics the Japanese style).. and hated them. I gave them away and broke down and paid the money for the for Global ones. :) I love the balance and feel of the Global knives in my hands and they're lighter weight than German and French knives. The price point is pretty decent as well.
Posted: 1/29/2008 12:52:03 PM
|My favorite show is America's Test Kitchen. They do product testing every week. Their favorite knife is Victorinox Fibrox. It is supposedly on $23!|
Posted: 1/29/2008 3:28:48 PM
|I never would have though it, but Faberware makes some pretty good knives that have great weight and the steel is not too hard. I bought their "Deba" this past summer. I was working in a kitchen that specialized in hanger steaks. I needed a knife that was wide, yet small enough that it could fit in my hand to make quick and thin medalion cuts. Although not it's purpose, it was perfect for the job and served me well keeping it's edge. I later bought their 8" Chef and it has been holding it's own also.|
Posted: 1/29/2008 7:44:04 PM
|I've used Henkels but I've found them to be inconsistent. I have 2 8" knives that are very different. About 6 months ago, I decided to try out the new PC knives from Superstore. They're made in Portugal from German steel. They're forget. I bought an 8" chefs' knife and a 7" Santoku knife (which is currently my favourite knife). The PC knives are surprisingly good. They have good weight and I've honed them 3 or 4 times where I've sharpened and honed the Henkels at least twice that amount and have used them less.|
Anyone else try the PC knives?
Posted: 1/29/2008 11:34:37 PM
|Victorinox/Forschner makes some awesome kitchen knife for the commercial kitchen. Tough, Sharp and Inexpensive. However, they're kinda ugly and not as fun for personal use. They're just too utilitarian and not pretty.|
Posted: 1/30/2008 10:25:20 AM
|the Victorinox/Forschner are great set of knifes but there is 2 version of those knifes,both are made in Germany and both are very good, but like the other poster above me wrote, they are ugly, they have plastic handle molded over the stamped blade, the reason for this is to be lightweight and easier to clean for factory/commercial uses of those knifes, they have to be cheap yet, very good knifes for someone who works in a meat factory. the other brand of Victorinox/Forschner and also made in Germany but they are the Forged series, they have a composite handle with 3 rivets on a forged blade, about 2x more heavy than the commercial version,easy to clean,easy to sharpen, and keep a nice edge for a longtime, i paid my 10" chef 130$ Canadian for it, but i'm sure you can get it cheaper somewhere else, also avoid Ebay for chef knifes as most of the named brands are knockoffs, i got a set of globals for my mother and they were junks, handle was loose and the blades were made in china and not japans.|
also a rule of thumbs for anyone buying a good set of chef knifes, they range from 50-200$ each or 250+ for a decent set of 4-6 knifes , amost anything made in china by other brands are just cheap down version of there top of the line knifes.
Posted: 1/30/2008 11:24:36 PM
|Global isn't made in China, and the handles are welded to the blade. Global is made by Yoshikin in Japan.|
Posted: 1/31/2008 10:46:35 AM
|Sorry I have to disagree with you a little don, but you can't judge all knives until you have tried them. The Faberware knives I mentioned in my previous post are holding their own. I paid $80 for a German made slicer in 1997 and it is still going strong. But it just doesn't do the job of the under $15 5" Deba that serves me well. Please don't get into the notion that the more expensive the better. That's like saying the bigger the better....well, that's another subject. I always suggest keeping an open mind about everything. Try new cutlery that you are not aware of. Ask fellow chefs what they have tried and feedback they have received from others that have tried various knives. |
I must leave on this point, the Dollar Store can be your biggest friend. I have over 20 professional years in the culinary field of cooking pleasures ranging from Charlie's in Va, Pembrooks, Crowne Plaze, and even Google in Atlanta. Don't spend extra money on cutlery and other kitchen aids that you can get at a fraction of the price and will do the same job for you.
Posted: 2/1/2008 2:58:09 AM
|I have a mix in my kit. My main workhorse blade is an 8" Henckel. One of the yellow handled knives. I have a teflon coated Mac that I reserve for sushi and fish, and my bread knife is from Cutco. I also just got 6 more Henckels as a gift. In the set are 8" chef, serrated, paring, boning, santoku, and carver. the santoku, paring, and boning have all gone into my standard work kit. I also have a "$1.98 special" Ginsu bread knife that gets the most rough action out of anything. I've used Global, Kasumi, Shun, and a ton of others as well. I think what it all comes down to is how comfortable the knife is in your hand. Beyond that, as long as it's a decent quality blade and you treat and maintain it well, you're on the right track.|
Posted: 2/1/2008 6:13:55 AM
|Cutoco for me. IMO the best made.|