I have Henkels, wustoff, dexter russell, victornox, and cutco. My favorite chef knive is the 28 year old Henkel I prefer it for most kitchen duties. My Cutco hunting knives are great they are bullett proof especially the serrated one. The Wustoffs are good for general kitchen duty. Dexter Russells and victornox are good for the money and easy to sharpen and I prefer those for processing fish and game. I do have some bubba knives for filleting fish. Not so sure about those quite yet.
I've got most of the knives mentioned. I think the old Victorinox knives hold an edge better than the newer ones. Most stainless knives today don't hold an edge as good as the Old Hickory carbon steel knives do for me at least.
The Henckel knives are very good if you have a Bed Bath and Beyond near your house.
Don't buy the sets though. Plan on spending $30-$50 a knife. They'll last you a lifetime.
I agree on not buying the sets. I started out with Chef and a paring knife in the Henckel professional line. Next a bread knife then filled in from there. I use every knife in my block.
This is probably in the wrong forum, but I figure more people will see it. I have hand-me-down kitchen knives. I think I spend more time sharpening them than I do using them. I do know that my wife and son treat them like utility knives, but they do not seem to be very quality. Anyone have recommendations? I wish that Benchmade still made kitchen knives. Thank you for any suggestions.
If kitchen knives are important to you, consider hand made Yu Kurosaki Japanese kitchen knives.
"All that the South has ever desired was that the Union, as established by our forefathers, should be preserved, and that the government, as originally organized, should be administered in purity and truth." – Robert E. Lee
This should really be in the optics forum, where the answer would be easy. The price of the knives that you purchase should exceed the price of your cooking appliances.
That's too funny 5 !
My cheap Chinese kitchen knives with black thermo set plastic handles are tough steel, take a nice edge and are easy enough to keep sharp. I'm really impressed with the performance of many of the inexpensive Chinese stainless knife blades sold these days. For 50 dollars or so, you can buy nice set of kitchen knives if you know what to look for.
And take jobs away from American workers in the process.
Yep, Global makes superb knives for not a huge price. My main kitchen knife is their G-2 8" chef knife, cost around $90. Easy to sharpen very sharp, and holds an edge well.
The Henckel knives are very good if you have a Bed Bath and Beyond near your house.
Don't buy the sets though. Plan on spending $30-$50 a knife. They'll last you a lifetime.
I agree on not buying the sets. I started out with Chef and a paring knife in the Henckel professional line. Next a bread knife then filled in from there. I use every knife in my block.
I'm in Sevierville, Tn usually 3-4 times a year. Smoky Mountain Knife Works has misc individual pieces outside the sets. That's how I've gotten some mine. I just want the Henckel paring/peeling knives. I don't need the Grinch's fancy fork for the roast beast or the michael myers pumpkin murderer.
I was sniffin around a Goodwill few yrs back, found a few wustoffs mixed with in within a barrel of 'school lunch' forks and knives. Gave .25cents apiece for them. 😄
This is probably in the wrong forum, but I figure more people will see it. I have hand-me-down kitchen knives. I think I spend more time sharpening them than I do using them. I do know that my wife and son treat them like utility knives, but they do not seem to be very quality. Anyone have recommendations? I wish that Benchmade still made kitchen knives. Thank you for any suggestions.
Yes. I have three Shun Classic kitchen knives. A chef's knife, a santoku, and a unique paring/utility knife with a deep sharpened radius to better peel fruit and vegetables. I don't believe they are making that knife anymore. They are made from stainless damascus with dark wood handles that are shaped to fit the hand well. I really like them. They are not cheap, but they don't break the bank either. I would guess my three knives cost me about $300 and probably a little less. I bought them at a kitchen supply on line store that is no longer in business but see these folks have them at fairly reasonable prices, too. They make sharpeners but will also sharpen your knives for you if you send them in once a year. Shun makes higher grades of knives, too, but they are mostly just a little flashier in appearance, not usefulness.
No doubt some good ideas here. Tractor, pickup, chain saw, no matter the topic. " Buy what I did".
When someone asks 'what brand xyz do you recommend', do you recommend something you have no fugging first hand knowledge/use, or do you recommend stuff that has worked well for you?
This is probably in the wrong forum, but I figure more people will see it. I have hand-me-down kitchen knives. I think I spend more time sharpening them than I do using them. I do know that my wife and son treat them like utility knives, but they do not seem to be very quality. Anyone have recommendations? I wish that Benchmade still made kitchen knives. Thank you for any suggestions.
I'd get a Chef, Boner, and Santoku. White handled Dexters.
Best post so far,other than mine when I recommended the white handled Dexter knives. This really is a great every day set up. You don't want hard to care for expensive stuff for the wife and kids to ruin.
I would buy the DR stuff and one good chef knife to hide for when I felt like playing head chef. The Masamoto VG or Tojiro Japanese would be my choice for my one good knife on a budget.
Don't be fooled. You can buy knives that will take sharper edges than those I just suggested. The problem is that you have to have the knowledge to sharpen them that sharp,the knowledge how to make that level of sharpness useful,and the ability to keep them that sharp. That is too much work and care for anyone who isn't cutting sushi into decoration. A DR will slice tomato just as thin as you like and sit in a sink full of dirty water all night without complaint.
This should really be in the optics forum, where the answer would be easy. The price of the knives that you purchase should exceed the price of your cooking appliances.
That's too funny 5 !
My cheap Chinese kitchen knives with black thermo set plastic handles are tough steel, take a nice edge and are easy enough to keep sharp. I'm really impressed with the performance of many of the inexpensive Chinese stainless knife blades sold these days. For 50 dollars or so, you can buy nice set of kitchen knives if you know what to look for.
And take jobs away from American workers in the process.
That's a hell of a deal.
I use Chinese crappers.
Whats a good American alternative?
Russel Green River knives. Good ol American made carbon steel that cut chit and don't cost a fortune. I buy the blanks (about $8) and put my own handles on but you can find em with handles too.
Ontario Knife works' Old Hickory knives are good CS knives too. Canada at least pretends to be our friend.
The problem is that you have to have the knowledge to sharpen them that sharp,the knowledge how to make that level of sharpness useful,and the ability to keep them that sharp. That is too much work and care for anyone who isn't cutting sushi into decoration.
Not knowledge, a steel. I have one, I use it a couple times a year to true up the edge. Looking tells you what the geometry of the edge is and you sharpen accordingly, but like I said in my post, you can also send them in once a year and they will sharpen them for you. I haven't, but that resource exists. As for maintenance, when I use mine I put it under hot water from the faucet then put on drop of dish soap on the middle of the blade and use my fingers to wipe the blade down in one direction from the back of the blade to, and off, the edge. Then I run it under the hot water again, wipe with a kitchen towel and done. Simple and effective and takes less than 2 minutes. I do all my cutting on a cutting board, mostly on a small one that came with my sink, but never on plates or other hard surface that could dull it. A quality knife is a beautiful tool that I use most every day. Mine are well balanced, easily kept sharp to cut without force, and fit in my hands like and extension of them. Going cheap is fine too, if none of that is appealing. We all have different inclinations and none of them are wrong, but might be less desirable for some. When I realized how much money I had in hunting knives I use a time or two a year, I decided to try a reasonably priced quality kitchen knife I use every day and found that was an excellent decision for me.
We may know the time Ben Carson lied, but does anyone know the time Hillary Clinton told the truth?
Immersing oneself in progressive lieberalism is no different than bathing in the sewage of Hell.
I don't work in the kitchen that much, but when I do I use an Old Hickory boning knife made from high carbon steel,...probably 1095. I keep it sharp enough to shave and have it oiled and stored in a drawer in my bedside table.
I think I gave about $10 for it. After use, I wipe it off with some soapy water, dry it, touch it up with an Arkansas stone, then lightly oil it before putting it up.
It's a well ground piece of carbon steel with full tang through a riveted on hickory handle.
I picked it up at the hardware store before a trip to the ocean when I was expecting to catch some fish.