What kind of knives are in your kitchen?

[supervman]

Just don't get the ones that "never need sharpening", they're really serrated and will die over time. My in laws got conned into a set when my brother in law became a "rep".

They're junk.

Father in law passed and I get to do all the holiday carving I bring my own knives.

 

[forluvofsmoke]

Anyone remember the Chicago Cutlery Biocurve? They have a black plastic ergonomic handle. Anyway, we got a set in the late 80's and still have 'em in a block w/steel. These are a medium-hard steel. Also have another batch of Chicago Cutlery with Stainless handles, these also are medium-hard blades. A mixed mess of other knives litter our kitchen, too many to account for.

My advice is this: (1) what ever your cutting needs are, use a knife that fits your hand and is the right tool for the job; (2) If you wish to have a sharp knife with little work, then you should use a softer steel blade for ease of sharpening, or get a professional style wheel type knife sharper.

I purchased a diamond hone electric sharpener 2 years ago, big waste of time and money. Takes less time to edge-up a knife with a hand-diamond sharpener. I now have a grinding wheel sharpener (1 coarse & 1 fine wheel). Won't do it any other way now! Found this one (Presto Eversharp)@ hardware store for $35. I know, lame brand, but it works. Takes about 1 to 2 minutes on a badly dulled knife. 15 to 20 seconds for one that just needs touched-up. I used to spend 1/2 a day or more per month sharpening the kitchen knives...no more. It's like the difference between a file and a grinding wheel on an axe.

An electric knife sharpener should be a priority investment for anyone who appreciates a sharp knife collection, and those of us who love to hunt, fish & cook too!!!

Eric

 

[tn_bbq]

I got a set of Henckels 4 star a few years ago for Christmas. I like em and they work fine.

Had they not been a gift, I probably would have just gone with a decent set of knives (Henckels International, etc.).

 

[ncdodave]

I was given, as a graduation present a complete set of Henkel 4 Star knives and love them tremendosuly but learned quickly they grow sprinters legs and disapear. They stay at home now and are locked up. Yes, I still use them but, I keep them locked so I dont loose any more.

I have a large set of forschner knives I have purchased individually and love them. Forschners are the knife of choice for the restaurant and food service industry. I love those knives and they are very good for the price. The boning knife is surpurb! Dexter Russel is the next best choice. Never buy your knives in sets. Buy them individually and get what you want or need.

 

[earache_my_eye]

I have a Dexter-Russel Connoisseur 10" chef's knife that sees the most use in my kitchen. Also have a set of Sysco foodservice knives.....from their "Black Diamond" line. 10" chef, 12" granton edge slicer, carving fork, and 12" steel.....I added two of their 6" boning knives to to make it a more complete set. I agree with everyone about keeping your knives sharp....but, I still do it the old fashioned way.....love this stone set!! http://www.cutleryandmore.com/detail...norton%20stone It really works great for the larger knives that I use.....and it whips those boning knives into shape in a real hurry, too! L8r, Eric

 

[dradclif]

I only use Wusthof knives. I Didn't buy a set, but built it up as I went along. There is the perfect tool for every job.. they make a Wusthof for ever job I've come across so far, I don't have any knives that I don't actually use. I have the Classic versions, because I like how the handle tips out at the end, makes them feel less likely to slip out of a wet hand.... well, except for the cleaver, it's straight for some reason.

I did have a hard time finding a block to hold them all, but I did, including a place for the diamond sharpening rod, scissors, etc. I give them just a couple of swipes across the diamond rod after every couple of uses, and it keeps them almost razor sharp. I do warn any guest or family member that even thinks they want to use one, that these kinves will cut you just by looking at them... they are that sharp!! I've bandaged more than myself before, and I already knew how sharp they were, at least it produces a very clean cut.... did I mention they are insanely sharp?

If I ever truly dull a blade, I use Wusthof's electric sharpener. It has 3 stages, one to get off the burrs, one to sharpen, and a leather wheel as a strop. Already as the perfect angle set on the wheels, and the second stage can also sharpen serrated blades... cleans them up very well indeed.

I've had one set of Henkel paring knives before, (Emeril version) and all 3 rusted. They're not made in Germany anymore, I'd personally stay away from them.

I've had the thin, unbreakable, never need sharpening miracle knives from way back. Still use the serrated bread knife, works well with really fresh french loaves.. turned on their sides, and cut on the bias, so if you do squish them a little, they might be a little skinnier, but at least they won't be flat.. and if you've ever tried to slice a loaf of french bread right out of the oven, you know what I'm talking about.... LOL!!

_____________

30" CharGriller Professional with side firebox
34" Natural Gas Grand Hall
37" Dual Chamber, front loading Brinkmann Professional
40" Masterbuilt Electric Smokehouse

 

[cman95]

At home I have a set of the Emiral knives, some Chicago Cutlery, Forchsers, and some no name carbon steel knives.

In Africa (at work) I have Henckles International, some Faberware and some no name carbon steel knives. Also have a 7" cleaver from Thailand.

Aman can NEVER have too many knives.

 

[crossczek]

I've got a mixed set of Wustof and Chicago Cutlery and love them. Don't buy a "set". $200 should get you the 3-4 knives you'll use the most. IF you want a matched set than decide on a brand and style and piecemeal from there. This is definitely an investment. Once you get a feel for what other knives you'll need, buy them one or two at a time and build your set.
Check out The Home Goods Store (if they have them in your area), it's an off take of TJ Max's discount stores that only cary...home goods. On occasion I've been able to find a really good knife for a really good price. Also, check out garage sales. You'd be surprised how many really good knives people get rid of just because they want/got a newer (not necessarily nicer quality) set. One of my most used/favorite knives is a 10" Chicago Cutlery boning knife I got at a garage sale. It needed a good sharpening cause the person didn't know how to treat it or how nice it really was...but it's in good hands now - I paid 25 cents for it.

And, do what everybody else said to do - hand wash, run 'em buy a good steel once in a while, and keep them in a block. If done right, they might be the last knives you ever buy.

 

[fanciesmom]

My basic day to day knife that I use the most often is a Calphalon 7" graton edge santoku. I love that knife so much. I've also got a 5" KitchenAid santoku that I use a lot. We've got a block of Henkels that are almost retired. On the other side of the kitchen we've got a set of Cutco (wouldn't do that again) that are surprisingly good knives - but seriously overpriced. I find that the chef's knife in that set is too big for my hand but DH loves it. We've got two Chinese cleavers (made in Thailand) that are great; one for big heavy jobs and one for veggies, etc. I've also got a beautiful fillet knife my ex got for me in a commercial fishermen's supply store - nice knife!

My knife roll is ChefSharp from HappyChef. They were surprisingly cheap and they are surprisingly sharp and I really like them - they were less than 100.00! The quality is pretty high!

I have to agree, though. Buy the individual knives that you'll use and that fit the hand, keep them sharp and clean. Never put them in the dishwasher and if you lay them on the counter for any length of time turn the blades to the wall! That'll save a bunch of band aids for accidental "brush ups".

Oh my, someday on my list is a Shun Ken Onion! Also a big graton edge slicer, probably from Smart & Final. Love my knives!!!

 

[oldschoolbbq]

I was a cook for a long time and the knives I used were all from restaurant suppliers(Gordon,Sysco and so forth). No needto get an all exoensive set as you will eventually going to need to sharpen them anyway(you can sharpen can't you?). The one at these places are around 10 to 15 ea. and are of good quality and will last as long(if not longer than the high dollar types. Besides it looks cool to use your steel just before cutting meat;guest will be impressed at your style.

 

[gnubee]

I have a complete set of Henkles 4 star, My wife has the Victorinox . I like hers better because they are thinner. I got the 15 piece set of Henkles with a case at a yard sale for $25.00. thats less than the cost of a single knife. I felt like a bit of a thief as I walked away. but I walked away happy.

30 years ago I bought a set of Gerber knives, they were expensive. The metal plating on the handles all seperated and three knives broke where the blade joines the handle. This happened on things like Yams and Cutting up Chicken. Man for really expensive knives the Gerbers were junk.

 

[joneser]

Years ago, I felt like I got suckered into buying Cutco knives and I couldn't have been more wrong! I love these knives, they are well made and balanced. They require minimal sharpening. The serrated blades are sent in once in a while for sharpening, I only pay shipping. Need to keep some cheapos on hand while the others are out, but I just love these knives.

 

[supervman]

$25 what a steal! Someone OBVIOUSLY didn't know what they were.
COOL deal! Good for you!
V

 

[venture]

I am with Minion. I don't buy sets. I find myself mostly using about three favorite knives. The rest in the set that was a gift just sit there.

I had a Henckels for ten years and never had to touch it with anything but a steel. Then it wandered off!

Restaurant supply stores have some decent knives for very reasonable prices. Worth checking out. My personal preference is a higher carbon knife with a little less chromium.