Kitchen Knives
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diamonback68
US Veteran
J.A. Henckels, just make sure they are the ones made in Solingen Germany, not some of the newer ones being made in Thailand. Although the Thai ones aren't all that bad either.
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Eltioloco
Member
The best if you have the money and time.
[ame]https://www.youtube.com/watch?v=4x0f2b_0kn0[/ame]
[ame]https://www.youtube.com/watch?v=4x0f2b_0kn0[/ame]
I still have the same Chicago Cutlery set that I received as a wedding gift 30 years ago. I've heard that their quality has declined of late. Cold Steel seems to make a pretty good set. I've used their steak knives, and they're pretty fine.
Texas Star
US Veteran
Ed. Wusthof from Solingen, Germany probably has the best rep. They forge blades in one piece, unlike Henckels, which has some welded (?) blades. Not that Henckels aren't also considered very fine knives. I've had no trouble with mine.
Go to www.fallkniven.com and click on the info about the White Whale and the Blue Whale. Although best known for outdoors and combat knives, Fallkniven makes exceptional chef's knives.
BE WARNED: these kitchen knives are VERY sharp and I do not suggest letting the average housewife use them. Most are too careless. But those blades slice like giant piranha teeth. I was stunned to see how easily they cut.
Prices on the site are in Swedish kroner (crowns). US dealers vary some, so shop around. While you're in there, look at the hunting, survival, and pocket knives. Not cheap, but probably the best you can get without going to a custom maker and paying even more. And they're available for immediate delivery; no wait that may be measured in years.
YouTube has videos of the outdoors knives. May have some of the Blue Whale and the White Whale.
Check Online for US dealers.
Wusthof is a well known brand offered in many upscale dept. stores and probably, Online. I bought mine in a mall cutlery store that has nice knives, inc. some custom items.
I got a couple of Henckels knives at Target, one being Henckels International. That's made with German steel, to German standards, in China. Mine was on sale at Target and has been a bargain. I think I got it on sale at just $25. I thought it would cost at least twice that. It's an 8" chef's knife.
Less expensively, but VERY good on an everyday basis are Victorinox's kitchen knives. Mine are 5" bladed sandwich knives and four-inch parers. Some have serrated blades. Be advised that Grey Poupon Country Dijon mustard will tarnish the blades, but Simichrome polish will remedy that, if it bothers you. I've never seen rust, just a discoloring of the steel surface.
Randall Made Knives has the finest carving set I've seen. I think it's Model 6 in their catalog. See the Online site, too. Has a matching fork, both stag-handled. www.randallknives.com
I went to considerable effort to answer your question. I hope you'll at least check those sites and call up other images of the knives. I believe you'd be pleased.
I've found the Wusthof six-inch kitchen utility knife to be especially useful, as is the 8" Henckels chef's knife.
BTW, I'm not kidding about the sharpness of the Fallkniven items. If your lady is casual about handling knives, better buy some Band-Aids. But those big knives snick through meat like it was butter.
Go to www.fallkniven.com and click on the info about the White Whale and the Blue Whale. Although best known for outdoors and combat knives, Fallkniven makes exceptional chef's knives.
BE WARNED: these kitchen knives are VERY sharp and I do not suggest letting the average housewife use them. Most are too careless. But those blades slice like giant piranha teeth. I was stunned to see how easily they cut.
Prices on the site are in Swedish kroner (crowns). US dealers vary some, so shop around. While you're in there, look at the hunting, survival, and pocket knives. Not cheap, but probably the best you can get without going to a custom maker and paying even more. And they're available for immediate delivery; no wait that may be measured in years.
YouTube has videos of the outdoors knives. May have some of the Blue Whale and the White Whale.
Check Online for US dealers.
Wusthof is a well known brand offered in many upscale dept. stores and probably, Online. I bought mine in a mall cutlery store that has nice knives, inc. some custom items.
I got a couple of Henckels knives at Target, one being Henckels International. That's made with German steel, to German standards, in China. Mine was on sale at Target and has been a bargain. I think I got it on sale at just $25. I thought it would cost at least twice that. It's an 8" chef's knife.
Less expensively, but VERY good on an everyday basis are Victorinox's kitchen knives. Mine are 5" bladed sandwich knives and four-inch parers. Some have serrated blades. Be advised that Grey Poupon Country Dijon mustard will tarnish the blades, but Simichrome polish will remedy that, if it bothers you. I've never seen rust, just a discoloring of the steel surface.
Randall Made Knives has the finest carving set I've seen. I think it's Model 6 in their catalog. See the Online site, too. Has a matching fork, both stag-handled. www.randallknives.com
I went to considerable effort to answer your question. I hope you'll at least check those sites and call up other images of the knives. I believe you'd be pleased.
I've found the Wusthof six-inch kitchen utility knife to be especially useful, as is the 8" Henckels chef's knife.
BTW, I'm not kidding about the sharpness of the Fallkniven items. If your lady is casual about handling knives, better buy some Band-Aids. But those big knives snick through meat like it was butter.
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Lil' LadySmith
Member
kwselke
Member
Most of mine are old US made Chicago Cutlery. The Chinese made Chicago Cutlery are not as good. I have a wide array of blade styles and lengths, so I can usually find the right knife for a given job. Any of the brands mentioned should serve well. Be sure the set comes with a good 8" chef's knife, both stiff and flexible boning knives in the 6" to 7" range, a good paring knife. A 10" slicing knife and a bread knife would be good to have too. Do not forget a knife block and a sharpening steel.
Attachments
I have a set of J. A. Henckels Professional "S" knives, German-made forged steel, been using them for 20 years.
Expensive, yes. I keep them razor sharp, and expect many more years of use from them.
Expensive, yes. I keep them razor sharp, and expect many more years of use from them.
CustomChevyGuy
Member
My parents have had a set of CutCo knives that still have a great edge on them. They've probably had them for about 20 years.
Cutco Cutlery & Vector Marketing: Quality kitchen knives backed by Cutco's Forever Guarantee
Cutco Cutlery & Vector Marketing: Quality kitchen knives backed by Cutco's Forever Guarantee
Equally as important as which knives to buy is what sharpener to buy. My favorite is the DMT W8F diamond stone. Great stone, very easy to put an edge on a knife quickly that'll shave hairs off your arm. You use water rather than oil so clean-up is quick & easy.
My favorite is the DMT 8 inch red diamond stone. You don't need the fancy wood box they usually come in, the plastic packaged one is fine. Its model DMT W8FNB 8-Inch Bench Stone Fine
[ame]https://www.amazon.com/DMT-W8FNB-8-Inch-Bench-Non-Skid/dp/B001AU7886[/ame]
My favorite is the DMT 8 inch red diamond stone. You don't need the fancy wood box they usually come in, the plastic packaged one is fine. Its model DMT W8FNB 8-Inch Bench Stone Fine
[ame]https://www.amazon.com/DMT-W8FNB-8-Inch-Bench-Non-Skid/dp/B001AU7886[/ame]
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We love our Wusthof knives. They hold an edge almost magically and what an edge!
We got them as a wedding gift, so I can't say where or how much except for easy to find and expensive.
Sorry I have no more info, but I will recommend them!
We got them as a wedding gift, so I can't say where or how much except for easy to find and expensive.
Sorry I have no more info, but I will recommend them!
mr-mom
SWCA Member, Absent Comrade
Wusthof knives have served me exceptionally well for many years. They are well made, hold an edge, and balance like a ballarina in the hand. An old 8" chef's knife we received as a wedding present many years ago got a ton of use. One day the handle broke in two pieces and I thought "well, my bad". We used that knife with the broken handle for several years. On a whim, I recently boxed it up and mailed it off to Wusthof USA along with a note asking if they had any suggestions for fixing or repairing it. Wusthof sent me a brand new replacement knife with a note stating that their lifetime warranty covered the broken handle. Sure hope we get another 40 years out of the new one.
Dave
SWCA #2778
Dave
SWCA #2778
Texas Star, thank you for your very well presented reply to my inquiry. I am going to research all of the suggestions from you and all the others that posted.
Thanks to all. I now have a much better idea of how to research the issue.
Art
I wouldn't mind finding a good carbon-steel knife. Carbon-steel usually holds an edge better than stainless does.
I have a medium-expensive set of Henchel. They seem ok, but I've never had a premium knife to compare it against.
I have a medium-expensive set of Henchel. They seem ok, but I've never had a premium knife to compare it against.
Rpg
Member
The only stainless steel knife I've found that takes and keeps a good edge are MAC knives from Japan.
I use Sabatier carbon steel knives for most applications.
I keep my eyes open for carbon steel Sabatier knives on eBay and at collectable stores.
I use Sabatier carbon steel knives for most applications.
I keep my eyes open for carbon steel Sabatier knives on eBay and at collectable stores.
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Man, those look fantastic! I checked out his website and saw no pricing Just a sign up for auctions, so I think I'll never own one, alas.
Ahhhh!!! Ye Old Kitchen Knife, Knifes, Knives topic
Plus you will need to learn the proper POLISHING technique!
It's a couple of older threads you would have to have been there. It's classic!!
But here is another one.
http://smith-wessonforum.com/firear...en-knife-thread.html?highlight=Kitchen+knives
Plus you will need to learn the proper POLISHING technique!
It's a couple of older threads you would have to have been there. It's classic!!
But here is another one.
http://smith-wessonforum.com/firear...en-knife-thread.html?highlight=Kitchen+knives
I agree with the recommendation of Wusthof (easy for me, because I bought all of mine in Europe in a miltary exchange). The best Henckels are just as good, but some are a bit clunky. When I was buying, the Wusthof were almost all classic French style, and a lot easier to get used to than the Henckels.
There are also some great Japanese knives around, but I don't know brands well. I have or had one or two really great ones, sort of Santoku style but not exactly.
That's all I know. Not much, but I'm pretty sure Wusthof is not a mistake.
There are also some great Japanese knives around, but I don't know brands well. I have or had one or two really great ones, sort of Santoku style but not exactly.
That's all I know. Not much, but I'm pretty sure Wusthof is not a mistake.
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Rule of Law in my house.
Tier Three knives:
Chicago Cutlery.
They are about 30 years old.
Full complement of blades including daily user bread knife.
Wife using them daily.
I sharpen them weekly. I don't sharpen the bread knife.
It is just for bread and nothing else.
NEVER put in the dishwasher.
ALLOWED to be laid in the sink. No harm, no foul.
Referred to as the 'Commoners' knives'.
Tier Two knives:
Wusthoff Cutlery.
Four knives, paring to chefs.
MY daily users.
I wipe clean and dry and immediately place back in the knife block from whence they came.
These knives aren't allowed to touch anything but food products and the cutting board.
Not available to the commoner's. House rule.
Tier One knives:
Shun Cutlery.
Santoku, 7" blade.
Nakiri, 6.5" blade.
Honesuku 4.5" blade.
Yanagiba 10.5" blade.
These Tier One knives are kept under lock and key in my Stickley hutch.
I, and only I, handle these knives. They are expensive, extremely sharp and have specialty grinds for the purposes intended.
Again, they are not for anything but food products and are used on a bamboo cutting board only.
Sound a little over the top? I am good with that and so is my wife. She is never without a sharp knife and I do a lot of food preparation in our kitchen.
bdGreen
Tier Three knives:
Chicago Cutlery.
They are about 30 years old.
Full complement of blades including daily user bread knife.
Wife using them daily.
I sharpen them weekly. I don't sharpen the bread knife.
It is just for bread and nothing else.
NEVER put in the dishwasher.
ALLOWED to be laid in the sink. No harm, no foul.
Referred to as the 'Commoners' knives'.
Tier Two knives:
Wusthoff Cutlery.
Four knives, paring to chefs.
MY daily users.
I wipe clean and dry and immediately place back in the knife block from whence they came.
These knives aren't allowed to touch anything but food products and the cutting board.
Not available to the commoner's. House rule.
Tier One knives:
Shun Cutlery.
Santoku, 7" blade.
Nakiri, 6.5" blade.
Honesuku 4.5" blade.
Yanagiba 10.5" blade.
These Tier One knives are kept under lock and key in my Stickley hutch.
I, and only I, handle these knives. They are expensive, extremely sharp and have specialty grinds for the purposes intended.
Again, they are not for anything but food products and are used on a bamboo cutting board only.
Sound a little over the top?
I am good with that and so is my wife. She is never without a sharp knife and I do a lot of food preparation in our kitchen.bdGreen
phantomcycle
Member
My mother worked at Chicago Cutlery...we knew that every birthday and Xmas gift was going to be a knife or a set of knifes my kitchen set is over 30 years old and still used every day I've got lock blade Chicago Cutlery knifes with my name engraved on the blade (thanks mom)
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