What kind of knives are in your kitchen?

[ryf]

I've been using the same cheap set of knives my wife and I bought 5 years ago. we are discussing buying some new kitchen knives. I am looking in the Under $200 for a set range, but I'm flexible, I've looked at several brands, but its alot of money to spend on a guess, since if you are here you cook, if you cook you eventually cut I would think, help me figure it out.

I've ordered an Oxo good grip chef knife as a tester, it was rated pretty good for its price($80 for a 15 piece set) by consumer reports, and an MIU france chef knife ($185 for a 18 piece set) but I'm not sure I like the Oxo's enough to settle, and not comfortable going all in on the MIU's. any thoughts?

 

[krusher]

I will probably get laughed out of here but I love the knives I bought at sams club, they are tramontia, german steel. You can get them 2 at a time for like 12.00. They come out of the package shaving the hair off of your arm and keep a good edge, and they take an edge in about 5 minutes, my wife says they are 911 sharp.

 

[travcoman45]

We have Chicago Cutlery that we bought 26 plus years ago when we got married, some of my favorites are green river knives what dad an grandpa used in the packin house. Also a huge butcher knife an meat cleaver from them as well. Ya can't go wrong with Chicago Cutlery. Also, shop around some 2nd hand stores ta see ifin ya can find the green river knives.

 

[ronp]

I'm with trav. I got mine in the 70's.

 

[sandman67]

I have a couple of Wusthof knives and a few Henkel too. I prefer the Wusthof because they are thinner knives and I feel that gives me more control. Both are very good though. The Henkel gets the nod for keeping an edge longer though. I've had both for years and have abused them and they both still look new. Gotta love German craftmanship.

 

[roadrunr]

Chicago Cutlery....they just never die.

 

[pitrow]

Henkel 4-stars for me.

 

[jminion]

I don't buy sets. I look for the right knife for the job that fits best in my hand. Quality steel and good design are key if your using them much. Forschner, Hinkel, MAC and Golbal are part of the collection.

 

[pops6927]

I have several Victorinox cimeters that I used for large slicing knives as a meatcutter. My favorites are my Dexter carbon steel knives - you can't get a better edge on a knife than a carbon steel. I have several Chicago Cutlery and Victorinox stainless steel boning knives left over from the meatcutting days, anywhere from full blade to chicken boners. My biggest piece of cutting equipment is rubber coated meatcutting gloves - save your fingers and use 'em, you can't beat 'em (after over 400 stitches in each hand, lost 1/2 a pinkie and cut off one thumb that got sewed back on). I got my latest pair of rubber coated Kevlar cut-resistant gloves from Cabela's for $12.99 - bandaids cost more than that when you get stitches! Now you can go into Walmart or Home Depot or just about any place that sell gloves and get the rubber coated cotton gloves - those work just about as well; they're not cutproof like the Kevlar, but they still keep the blade off your skin unless you slice yourself hard. Best way not to get cut is to use a sharp knife and keep your fingers out of the way. Sounds simple, but I've got a lot of stitches to prove how it's not!

 

[bmudd14474]

Only had my Chicago Cutlery for 4 years but they are great.

 

[bcfishman]

Calphalon. Love em, and solid as a rock.

 

[fast freddie]

Shun Stainless Steel and a 14" Original Granton slicer and Scimitar

http://premiumknives.com/ShopSite/Shun-Metal.html

http://www.knifemerchant.com/product...erID=6&mtype=1

 

[chef_boy812]

I like knives...alot. oooh that sounded creepy.

But I like that we still use more or less one of the first tools we ever designed as a species.

Once you get your knives sharp, either by yourself (god love ya) or by a professional grinder. the best way to keep it that sharp is to:
1. get some sort of knife block. I found one at a bed bath and beyond that fits in my knife drawer. basically you don't want them sloshing around in your drawer. metal on metal wear will kill a blade quickly

2. Don't run your knives in an automatic diswasher. the harsh detergents and the high temp weaken the business edge or your blade and it will start to loose its edge, and will be much more difficult to gain a new edge. also if you have wooden handles their finish will last longer.

3.run your knife on a "steel" evertime you pick it up. a "steel" is basically like a soft fine file. imagine you are looking down the blade of your knife at a very small view. here is my best visual illustration " ^ " well at the peak it will start to bend, or curl over so you are not cutting with the edge, but you are using its side. the "steel" is used by picking up the steel and placing the tip on the table. and you want to pretend you are slicing thin slices off of the steel. it should make a nice clear sound, not a roungh metal grinding sound. 5-6 strokes per side is enough. I know you ol' meat guys do it up right and fast, me too, but I want all of our que family to have sharp knives. so this method make some people more comfortable.

4. imediately wipe your blade after you are done cutting. this is more important when cutting acidic tomatoes, citrus and the like. just take your kitchen towell and dry it off. it becomes habit quickly.

5. never drop your knives, sounds silly but they can shatter just like a plate. they are made with a very strong but brittle steel.

Good Knives should last forever, and if taken care of will be family heirlooms someday.

sorry about all that, a dull knife is the dangerous one.

I have in my block:

10" Wusthof extrawide His name is "Steel Henry"
8" chicago cutlery
12 in victonox serrated ground flat into the best meat slicer in existance.
12 in F. Dick serrated slicer
7 in dexter chef ground down to 1/2" meat boner
8" forchner utility
countless junk knives

 

[goat]

I love my American Angler electric fillet knife.

 

[meandmytwodogs]

A buddy of mine worked several years in the packing houses of Omaha. I took his advise and bought the Forchner (sp?) 7" boning knife for about $15. After that I got the matching chef's knife $25. they have the microban blades which is supposed to deter bacteria from living on the blades. I got these at Hockenberg's, a local restaraunt supply store.

For general use we have the J.A. Henkel set. They work just fine but I think the steak knives are a little thinner than I would prefer. They work great though.

Dave

 

[guvna]

+1! shun too... i've got a 10 inch french knife i really like that i purchased from restaurant depot for 20 bucks.

 

[vlap]

With $200 I would look at buying just a few knives. I personally like the henkles but wustoff & global also make very nice knives.

6" Utility
8" chefs
10-12" slicer
Also a nice Flexible filet knife isn't a bad idea.

Most starter kits will omit the slicer and add in a pairing knife. I just don't find myself ever using them.

Also check amazon.com for prices on knives. Go feel some to make sure the handles fit your hand then check the prices on amazon. You can find knives for nice discounts there. I bought a set 8 years ago on there with a savings over 80% I think.

 

[supervman]

I've got a set of Wusthof Trident.
Excellent knives.
I love em.
On Sept 17th I'll have had them for 20 years.
Still just as good as the day they were new.
I use em all the time.
Got the kids learnin on em now.

Good luck with your decision.
V

 

[fishawn]

Wusthof & Henckels (Sounds like a law firm eh?)

 

[rob989_69]

Wusthof rules. Although you can definately get good knives for dirt cheap. Really, as long as the blades are stamped they'll hold a good edge. And as long as you keep them sharp they'll do fine. I've heard good things about the Forschner (sp) mention in an earlier post. As someone else said, I would not buy a set, you're better off buying the knives you'll use the most and getting a block to but them in or a magnet on the wall for them. I find a set just gives you alot of useless knives.