CHASLX200
Member
I'm looking for a knife that is SHARP and something that is easy to sharpen. I don't mind spending some money on something good.
So what would you guys pick?
So what would you guys pick?
Need a kitchen knife that works
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Double-O-Dave
US Veteran
In my opinion, Henckel knives are really hard to beat:
J.A. HENCKELS INTERNATIONAL
Easy to sharpen, they feel great in the hand, and a lifetime warranty - what else do you want?
Regards,
Dave
J.A. HENCKELS INTERNATIONAL
Easy to sharpen, they feel great in the hand, and a lifetime warranty - what else do you want?
Regards,
Dave
I am sold on CUTCO brand knives. They are sharp, stay sharp and if it ever gets dull, they sharpen for free.
I know that some people think it is a gimmick or scam to sell Cutco, maybe it is, but the knives work great for me and my wife.
I know that some people think it is a gimmick or scam to sell Cutco, maybe it is, but the knives work great for me and my wife.
hangnoose
Member
KNIVES
more important than the brand imo is knowing what knife to use for what job, how to use it safely, and how to sharpen it when needed. for the money imo the Dexter Russel brand with the stainless blade and dishwasher safe are hard to beat. I own & use 2 sets of Henckels and a couple of dexters. the wife FINALY got the point recently about knives. a paper plate is not a good cutting board, the 2" strip of countertop around the sink is not a stable platform for said cutting board, and a long slicer knife is not a good serrated bread knife for a hard roll. sometimes they just gotta learn the hard way.
more important than the brand imo is knowing what knife to use for what job, how to use it safely, and how to sharpen it when needed. for the money imo the Dexter Russel brand with the stainless blade and dishwasher safe are hard to beat. I own & use 2 sets of Henckels and a couple of dexters. the wife FINALY got the point recently about knives. a paper plate is not a good cutting board, the 2" strip of countertop around the sink is not a stable platform for said cutting board, and a long slicer knife is not a good serrated bread knife for a hard roll. sometimes they just gotta learn the hard way.
Alnamvet68
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Best kitchen knife value IMHO....
ESEE Becker for under $90.00
ESEE Becker for under $90.00
Badquaker
Member
I really like my Shun kitchen knives. I have Wustof and Henkels as well, but the Shun's are significantly better in my opinion.
Rintimtin
Member
I have a set of knives, I purchased at a kitchen store inside a flea market, I know I know. I don't know much about them but I think Rada is the brand. They didn't cost much and they are some of the best kitchen knives I have ever used. They arent very pretty but they work great. They came with a Rada brand sharpener it works great too. The sharpener is just a plastic base with two steel washer type things about the size of a quarter. The washers overlap one another and create a pinch point you just slide the blade back through the washer a few times to sharpen. I guess Im saying don't count out flea market knives
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hangnoose
Member
KNIVES
I still have and use my wood handled high carbon (not stainless) 6" filet knife that I bought as a kid in the early-mid sixties for fishing for app 5 $. quite possibly the sharpest and easiest to sharpen knife I own. no such thing as 1 knife to do it all. I think you could do it all with 7. a large 12" heavy chefs knife, a 10" serrated bread knife, one of the newer shaped chopping knives app 10" (very multi purpose and ergonomic), a 6-8" heavy boning knife, 2 thin flexible blade filet knives one 6" and a longer 10-12", and a small paring knife. that should cover anything. an 8th optional would be a long thin meat slicer/carver, but you could make due with one of the others. a good 2 tined heavy duty fork and sharpening steel +1. that's a set I would assemble.
I still have and use my wood handled high carbon (not stainless) 6" filet knife that I bought as a kid in the early-mid sixties for fishing for app 5 $. quite possibly the sharpest and easiest to sharpen knife I own. no such thing as 1 knife to do it all. I think you could do it all with 7. a large 12" heavy chefs knife, a 10" serrated bread knife, one of the newer shaped chopping knives app 10" (very multi purpose and ergonomic), a 6-8" heavy boning knife, 2 thin flexible blade filet knives one 6" and a longer 10-12", and a small paring knife. that should cover anything. an 8th optional would be a long thin meat slicer/carver, but you could make due with one of the others. a good 2 tined heavy duty fork and sharpening steel +1. that's a set I would assemble.
I'm a big fan of Wustof knives, we have a chef's, a paring and a bread knife. They hold an edge well and stay sharp, but I hang them from a magnetic strip. Wooden blocks and drawer storage are hell on edges...
SCWOODY
Member
We have several Henckels that I like for everyday use. I have several Henckel straight razors that is why I bought those. But my favorites for real cutting, that you can really sharpen, is the Old Hickory wood handle high carbon steel knives. I use them for all meat cutting including making jerky. Of course I use a fine whetsone, not a diamond sharpening rod for these. The handles do dry out some if washed in a dishwasher, but a little olive oil brings them back to life.Good luck in your search.
shouldazagged
Absent Comrade
If you don't insist on stainless there are lots of good, inexpensive options in 1095 high carbon steel that takes and holds a fine edge and is super easy to re-sharpen.
I use an old set of carbon steel Sabatiers that my kids gave me over 30 years ago, and miscellaneous Old Hickory knives picked up here and there. The patina doesn't bother me at all and imparts no taste to the food, and the knives work.
I use an old set of carbon steel Sabatiers that my kids gave me over 30 years ago, and miscellaneous Old Hickory knives picked up here and there. The patina doesn't bother me at all and imparts no taste to the food, and the knives work.
mkk41
US Veteran
Nothing actually cuts meat and veggies and even bread like a good ceramic , but I've broken all 3 I got a few months ago. One while simply spreading butter.
Regardless of the blade it should be sharp , and I simply have a good diamond coated rod hanging above the sink and give my stainless blades a quick few swipes across the wetted rod before each use. They can get dull in the sink while cleaning.
And use a cutting board. Preferrably plastic. Wood holds bacteria. I've seen people cut directly on marble countertops and wonder why their knives are always beat!
Regardless of the blade it should be sharp , and I simply have a good diamond coated rod hanging above the sink and give my stainless blades a quick few swipes across the wetted rod before each use. They can get dull in the sink while cleaning.
And use a cutting board. Preferrably plastic. Wood holds bacteria. I've seen people cut directly on marble countertops and wonder why their knives are always beat!
Texas Star
US Veteran
Mine are by Ed. Wusthof and by Henckels in Solingen, Gemany and one by Henckels International, made in China for Henckels. Very nice knife in their International line. They claim it's of German steel. On deep sale at Target for about $25-30. My others came from a high end specialty cutlery shop in a mall.
My less expensive sandwich and paring knives are from Victorinox, who make the real Swiss Army knives. Excellent values!
My less expensive sandwich and paring knives are from Victorinox, who make the real Swiss Army knives. Excellent values!
Hillbilly77
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Another vote for Cutco.
100% Made in the USA and lifetime warranty.
Free sharpening for life, and warranty even covers negligence.
100% Made in the USA and lifetime warranty.
Free sharpening for life, and warranty even covers negligence.
I use Connoisseur by Dexter-Russell. They are commercial kitchen knives and covered by lifetime warranty. You can find them in restaurant supply places and they really hold up. The Chef knives are made from a single-piece, stain-free, high-carbon steel blade. They stay sharp and being one piece, easy to sharpen.
Check 'em out, not as pricey as others like JA. I suggest starting with a 12" cooks knife, (very versatile IMHO) and a good diamond sharpener.
Check 'em out, not as pricey as others like JA. I suggest starting with a 12" cooks knife, (very versatile IMHO) and a good diamond sharpener.
ol' geeser
Member
[NEVER EVER EVER EVER PUT YOUR GODD KNIVES IN A DISHWASHER.....HAND WASH ONLY
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smokindog
Member
+1 on high carbon Sabatier. Have had them (multiple chef and carving) for 35 years and they're great. Regular use of a steel and an rare run of a stone to keep them slicing and dicing with ease. Just keep the wife, the dishwasher, and anything but a damp rag off of them and you'll be good to go 
I store them cutting edge up in a block.
I store them cutting edge up in a block.Similar threads
