Anyone have a recommendation as to brands and source of good kitchen knives / cleavers etc. Ernie
I like Henkle knives. I got lucky and found a whole set at a yard sale one time for 12 bucks. Some people just throw knives away when they get dull if you can believe that.That said, I have some very old carbon steel knives that were my grandmothers and her fathers. I have no idea what brand they were but you want to talk about holding an edge. wow! Does anyone know of new, quality knives like this?
I think you're referring to folded Japanese (Damascus style) steel. While the Japanese knives are by all accounts among the best of the best, they're incredibly expensive and most have a much shallower edge angle (16˚or 17˚) requiring special attention when sharpening.There are a lot of carbon steel knives put now. Look for the wavy lines of the folding on the blade. Not cheap but way worth the cost.
I'm kinda partial to Forschner, but I also love my Henkles.