Home Forums Gear Knives and Blades Kitchen knives

I'm thinking about getting my wife a few quality kitchen knives to use at our second home on the road. Something to chop vegetables, cut meat up, and a good sized bread knife should do her. Nothing complicated needed, we won't be preparing sushi for a dozen guests or butchering an elk, but I'd just as soon buy them once and use them a long long time.

Suggestions? We have a set of Henckels at home she's happy with but I'm not really up on what's out there now.

These two from Mike Miller do me well. Rarely use other knives in kitchen now.

all my knives for kitchen are customs. one should'nt cut costs on the kitchen since most people use them more than any other blades. cranky72

Global makes very nice knives - not cheap, but not the most expensive either. The blades are thin and slice very easily, but hold an edge very well. I have the G-2 chef knife and the G-21 flexible boning knife. I would buy more Global knives if I have the need.

talk to Vince, he puts together some very nice kitchen knifes himself.

Can't advise other than to stay away from Henkels.

I use Vintage Henkels and they a wonderful. The steel in the new stuff not up to snuff?

I still say the best value for kitchen knives, are the K Sabatier brand from France. The shape of their French style knives are better than any of the German knives. Excellent carbon steel, they are just wonderful knives, and at a very attractive price point.
I buy them from their outlet store in Yemassee South Carolina.

Sam , why do you say the Sabatier shapes are better than the German stuff ? Just curious. I've seen many styles from both countries

the carbon steel henkels up to mid 60s was good stuff. have'nt been impressed in their knives after that period but really have'nt checked them for several years, maybe they have turned around. cranky72

I'm looking into all the inputs guys, thanks and keep them coming.

Mine were bought new in 03. They just don't hold an edge, not any better than some el-cheapo kitchen knife. I've about decided that two or three Victorinox Parers and a high quality Jap made VG-10 are about all I really need.

Vince,

Not Sam, but I have the same Sabatiers. The big one on top is like 3/16 thick and that shallow belly curve out to the tip goes together nicely and makes for easy sharpening. The ergonomics of them handle to tip just seem to go together well.

I should say the best for French style chef work. The French work mainly with the tip of the blade, and the thinner profile, the higher blade, the smaller tip work best for how they do it.
I follow their lead, and find this style of knife vastly superior to the German style, or to virtually all custom knives.
I mean, they have been making these purpose designed knives for hundreds of years, they have it nailed.

Here is one I recently made from CPM S110V.



I really focused on good food release on this one. The edge was ground to zero before sharpening. It would glide through anything the edge touched. It is 12" OAL with a 7" blade.