Thrift Shop Henckels knife set find

[Bekeart]

Thrift Shop Henckels knife set

While checking for high quality cookware at a thrift shop I found a Henckels Knife Set.
The price was very low.
Having owned and used some Henckels for over fifty years, I quickly bought the set.

Henckels Knife Set
EverEdge Plus

After getting home I checked Amazon for price information.
SURPRISING LOW PRICE - Twelve Knives and a Storage Block for $69.98

[ame]https://www.amazon.com/J-Henckels-International-Everedge-13-Piece/dp/B00023C6MA/ref=sr_1_5?crid=3VZUCKZXX8U3X&keywords=henckels+everedge+plus+13-piece+knife+block+set&qid=1657799804&sprefix=henckles+Everedge+%2Caps%2C495&sr=8-5[/ame]

The knives only have one Henckels man - not TWO MEN like the ones I own.
The set is stamped - not forged.
I had not looked past the Henckels markings before buying the set.
Adding Origin - Made in Spain - according to Amazon listing

Another SURPRISE!
These are the first Henckels that I have seen with "saw-tooth" edges.
EverEdge Plus

Gave the carving knife a few passes on SMOOTH sharpening rod.
Very easy and neat Slicing a tomato.

Not sure what I will do with this set.
Certain that it will not replace my OLD TWIN MARKED HENCKELS.

My opinion - Only FOUR Knives are NEEDED
Large - French Chef Pattern/ Carving
Medium - French Chef Pattern/ Carving
Pairing Knife
Bread Knife

 

[weatherby]

You need a boning knife
Fileting knife
Skinning knife
Throwing knife
OMG even a John Wick one

 

[eveled]

In the kitchen I do everything with a pairing knife. I have to remind myself to use the bigger ones when I should. Trying to use proper techniques and all, but my first instinct is to grab a pairing knife.

 

[LI Ammo]

Everyone cooks differently. You need four knives, that's great!
For my kitchen, I need a Chinese-pattern vegetable cleaver. A filleting knife for preparing fish and slicing smoked fish. My wife uses a boning knife.

Of course, hunting and skinning are a whole other story.

 

[reddogs]

Wusthoff zwilling cutco old hickory but no henckel intl.Usually some dirty in the sink some in dishwasher couple left at friends house that dont have sharp knives.So counting steak knives i need about 30.

 

[ImprovedModel56Fan]

8" French chef's knife. I prefer my Sabatier, but Henckels' Zwilling is OK, too, if a bit clunkier.

SAK large pen blade. Probably the greatest use. Occasionally use small pen blade on garlic, or slicing olives.

Wusthof "Tomato-messer". A thin long serrated blade with a fork at the end for pickle extraction.

Occasionally use a filleting blade when needed, and own a carving knife and a good-quality santoku, the latter mostly for handling whole or near-whole fish. Also own quite a few other knives that I don't use. Wish someone made a pen-blade paring knife for general use. That shape is superior for a number of food-related tasks that I do often.

Henckel's top of the line is excellent, as is Sabatier's, but the last time I looked, Wusthof was the best and most reliable supplier of quality French-style knives (knifes for the dedicated S&W Forum members).

 

[cadmike]

Only 4 knives? Why limit yourself?
Here's my collection of Henckels Twin Four Star II knives along with one Wusthof 5 inch Japanese Nakiri.

 

[WVSig]

I have full set of Henckels and a set of Shun Classic. In addition to that I have a Global Chinese cleaver, Shun Santuko, Granton Edge Slicing knife for brisket, Tojiro Bread Slicer and a few others.

The foundational knives in my 2 sets are both over 20 years old. I sharpen them with Japanese wet stones once a Qtr. They all still have a lot of life in them. Use them daily.

I agree with the OP all you really need are 4 knives and you can prep, prepare and serve just about anything but other knives are better at certain tasks.

Jean Dubost Laguiole are my go to steak knives. High quality elegant and perfect for daily use or more formal settings.

Also Henckels is now soley owned by Zwilling. IMHO this was not a good thing. When they bought them they are the ones that brought out lower quality knives. Prior to Zwilling you had two levels. Ones made in Germany and ones made in Spain. Both were still solid and used the same designs and steel but the German knives always cost more. The difference was labor costs not quality. Now you really have to look at them to determine what you are buying IMHO.

 

[Onomea]

My favorite kitchen knife, a Japanese version of a western chef knife:



8" or so.

 

[WVSig]

My favorite kitchen knife, a Japanese version of a western chef knife:



8" or so.

Only problem with Japanese knives is that they will hold a more savere sharper edge but they are more brittle. For some work they are too delicate.

 

[outta_ammo]

We're all older Henckels in the kitchen. All bought 40 years ago.

Slightly tangent topic; it strikes me as strange that about a half mile from my house in a town of 35k there are two unrelated high-end cutlery makers:
American Made 15 Piece Custom Double Bolster Set 15 Piece Custom Double Bolster Set

High End Collectible Pocket Knives | William Henry

Go figure...

 

[StrawHat]

I sharpen several thousand knives a month so I get to handle a large variety of knives by a large variety of makers. I can usually spot the Spanish Henkel knives easily. They just have a certain Spanish styling to them. They also have a much different feel in the hand.

The saw tooth design in the OP is a bit of a gimmick, as are most serrated knives. In my opinion, the only serrated knife needed is a bread knife and they start at 10" and only get longer. In my kitchen we have two of those.

In the kitchen, I see the need for a good chef's knife, either the French pattern or a Japanese style. A good paring knife (or three) and if you buy unsliced bread or bake your own, a good bread knife.

The reason knife makers include all those extra knives is to satisfy the wedding gift purchaser. Want to spend $100 on the neighbors daughters wedding , we have a set. $200?, that is this set. You get the picture.

I do have two folding steak knives from when I worked construction. Keyshawn's if I remember correctly. I would often take a client to dinner and hate the "steak knives" supplied by most restaurants. They are usually dull and almost always serrated, even at the best restaurants. My preference is a thin, 4 or 5", straight edge with a decent handle. I started using my pocket knife but Herself got me a Keyshawn. When they clients would see my steak knife they would comment on how easily it was slicing the meal. I bought a second one to satisfy their need.

But knives are a very personal item. Some folks like (fill in the brand), others have to have a top of the line brand. I don't feel all the handles have to match. I use what feels right in my hand so there is a variety of handles and makers in my kitchen, but each one is used almost daily.

Kevin

 

[s&wchad]

My opinion - Only FOUR Knives are NEEDED

Sure…
I could get by with the right 4 kitchen knives. You could probably say the same thing about guns.

Fortunately, I don't need to impose that limit on myself for either. Virtually all my knives came from estate/garage sales and were purchased for pennies on the dollar. I'm still on the lookout for more! I only use about 10 or 12 of them on a regular basis, but most of the others do get occasionally pulled out for specialized tasks.

Here's what I currently keep in the kitchen:

… and here's some of the overflow I have in the basement:

Hi, I'm Chad and I'm a knifeaholic.
It's been 20 days since I got my last knife!

 

[murphydog]

I think the OP got a Chinese made Henckel's branded knife set. I bought one of these from a club store a few years ago but just started using them; the steak knives work well and haven't used the others yet.

 

[Bekeart]

Made in Spain

I think the OP got a Chinese made Henckel's branded knife set.

From the Amazon listing:

Made in Spain;

 

[FredBart]

The "single man" Henckel knives were made in China at one point. The "two man" knives were always made in Solingen, Germany. Production for the less expensive knives may have been switched to Spain in the last eight or nine years. Big difference is price between the German and Chinese knives.

The Chinese Henckel knives have thicker blades and more carbon spots near the surface. The biggest difference is in the Chinese steak knives.

 

[StrawHat]

Henkel also offers "Henkel International" as a way of fooling people into thinking they are getting the true Henkel knife. The Henkel International brand has been made in Spain, Brazil, Thailand, China and India and maybe elsewhere.

A photograph of the logo and both sides of the blade can usually solve the origin debate.

Kevin

 

[CALREB]

We use smaller Victorinox paring and steak type knives. We have used a set of Spyderco larger slicing knives ( won at a pistol match over 20 years ago). They have straight and a wavy blade versions. They are razor sharp and do a great job. Never have seen Spyderco kitchen knives at a store. Havent really looked either. Throw in a couple japanese cleaver types for heavy work.