Which knife brand do you think it's the best?

[Rashid]

The knife is something we use daily in the kitchen: from preparing the meals to actually eating the foods, we just cannot live without it. Do you know a knife brand that's the best? What is that one? Do you own such a knife?

[Ralphy]

Hmm.. this is more like a question of taste.
We, for example, use all kinds of knives. I don't even know how they are called.
We bought them because they seemed to be ok and able to cut things and we use them for quite some years.
I don't know if there is a perfect brand, maybe there are more than one.. who knows.
________
DairyQueenX cam (http://camslivesexy.com/cam/DairyQueenX)

[Benton Tarantella]

Although at home we use common knives without a particular brand, I have tried "Gerber" knives several times and was quite pleased with their design and cutting quality. The reason for which I haven't bought a set yet is the fact that they're very expensive, but I'll purchase a set as soon as I can afford it.

[CarolinaQue]

Here's the deal on knives. Every one has different tastes. It's like cars. BMW's, Mercede's, Lexus, you get the idea, all make very good vehicles, but in the end, it comes down to personal choice.

With knives, I would recommend you do a lot of research, especially if you plan on dropping a few bills for them.

A lot of it has to do with how they feel in your hand. No matter how good the steel for the blade is, if the handle doesn't feel good in your hand, you won't like the knife.

But a quality knife needs to be made of quality steel. I would strongly argue that Japanese steel is the best steel right now for cutlery. Over both American and German steel. Unless you can find some true Sabatier knives that are made from pre WWII German steel blanks. But those will cost you some serious money. But for the modern era, I would say that Japan has a superior quality steel.

It comes down to hardness of the steel which is a huge factor in how long a knife will hold it's edge before needing to be re-sharpened. Not to be confused with honing the knife which should be done just before you use it each and every time. Henkels and Wusthof, made of German steel, have a rating of between 52 and 56 on the Rockwell scale for hardness, whereas Shun knives, Japanese steel, the kind that I own, come in at around 62 on the scale.

So if you have the money, buy good knives. You'll have them forever, and they perform so much better than cheap knives. I recommend buying one at a time, or individually so you get exactly what you want. Set's usually have a knife or two that you'll hardly ever use, or can easily use another knife in the set to do the same job.

I hope that this helps a bit.

Tim

[she_cookie]

I have to admit.. i bought a set of knives some time ago because.. it was cheap.
I seem to have had some luck, i still have them and use them pretty often and they seem to be ok.
________
headshops (http://headshop.net)

[Village Idiot]

I was searching over the past two weeks for what chef knife I should buy. I finally ordered a Shun Classic 10" chef's knife based on reviews, a friend's personal opinion, and a lifetim warranty. My friend has the Elite 10", but cooking is his job and he uses it all the time. Mine won't get as much wear and tear, so I couldn't justify the extra $100 for the premium.

I'll post some photos when I get it, but I'd like to see what everyone else is wielding in their kitchens.

[Kimchee]

I use a circa 1957 Case XX 400-8 chef knife. It and a carver were wedding
presents to my parents.

[Semigourmet]

I have an old Calphalon 8" Chefs knife. Still sharp and working great.

the Shun is quite expensive and from the reviews I have read WOW! Great Knife! Congrats.

[Mama]

Congratualtions! I've heard those are really nice knives! I'm sure you will be very happy. I have a set of Wustoff knives. No complaints. DH loves to sharpen knives so they stay nice and sharp. I use the 10" Chef's knives the most.

[Chowhound]

These are the ones I use 95% of the time, depending on my mood and which one I grab. I've got various beaters within reach, also.

[Big Daddy's House]

I have a Chinese cleaver just like that one, Chow.

I think while I got the electric knife sharpener out, I'll sharoen all the knives. And then post a pic of them.

[Chowhound]

I should break out my Norton system and sharpen mine today. The reason I've been using my Chinese knife lately is because my gyutos aren't where they should be :^(

[Big Daddy's House]

I gotta sharpen mine.

I miss it because it was sharp as a razor and it went through veggies like a hot knife going through butter!!

[awesomeapril]

This is my first time uploading pix onto a post, so I hope it worked.
This should be my 8" global cooks knife. I LOVE IT. I made the switch from wuschof gormet. I had the whole set, but I use my knifes A LOT and couldn't stand the chef's knife. Didn't keep it's edge well, and is a pain to sharpen. I still have and am fine with using the the offset bread knife, serrated roast beef slicer (12 ") tornet knife, and paring knife.

I like the global because it is super sharp and stays sharp. If you decide to get it, make sure you hone it regularly because once it looses it's edge it takes a bit of work to get back. Hopefully I will be making the switch to a global paring knife soon.

[Big Daddy's House]

You did good, Awesomapril!!

Yeah, I've always wanted a chef's knife like that that features a metal handle.

[jimbo]

I use Kanetsune's. Moved from Forschners to these a year ago. Would not go back.
I would post photos, but they are now at the sharpener.

[Semigourmet]

Nice knife.

[Leolady]

Sabatier au carbone knifes from France. I like the vintage ones best. I found the store display case on Ebay years ago.

http://i3.photobucket.com/albums/y63/choclatechef/DECORATING/DIVISION%20KITCHEN/Photo003-1.jpg

[Semigourmet]

Here is how I store my knives. I do this because I cut myself if they are thrown in a drawer as they are VERY sharp. and a picture of them on a cutting board. My Poor old Calphalon is pretty scratched up. But she works like a Dream still.

[Chowhound]

I have that exact same magnetic strip mounted underneath a cabinet.

[Semigourmet]

I have mine way up on the wall as I don't want the grand kids to get hurt trying to get at the knives.

[Village Idiot]

I have mine way up on the wall as I don't want the grand kids to get hurt trying to get at the knives.

My Shun arrived at my parent's. I'm going to pick it up tomorrow and get a photo or two. That's the nice thing about knowing retired people...they can sign for your packages...

Unfortunately any new knives are going to have to stay in my room as my rommates can some times be carless. I have a small 6" or so Santoku that's got chips in the blade from people doing god knows what with it. If anything happened to the Shun like that, I'd probably use it on them. :D

[Village Idiot]

I use Kanetsune's. Moved from Forschners to these a year ago. Would not go back.
I would post photos, but they are now at the sharpener.

Where do you send them off to? I was reading that you should definitely look into the methods a person uses before sending them off because some people use grinders to sharpen blades? I wouldn't mind doing it myself by hand when it needed done.

My friend says that good knives just need to be taken to a steel every so often and that they only really need a sharpending maybe once or twice a year unless they're really getting beat up when they're being used.

[jimbo]

This is the first time I have sent off knives to this guy, and should get them back toward the end of next week. I would like to reserve a recommendation till then, and give you a report. I do have a lot of faith in the sharpener. You are right in assuming that you need to be careful as to the sharpening methods, particllarly with good knives, and especially with Japanese, as a bad sharpening job can ruin good knives. I am not sure that the person sharpening my knives wants any business. Will keep you posted.

[Big Daddy's House]

And speaking of knives, Giada now has a set of her own that's availible at Kohl's.

[HattoriHanzo]

Village Idiot....On the Shun website are some addresses to send your knives for sharpening. I would trust no one else with your knives except a reputable knife sharpener who does japanese steel. Remember the edge on the Shun's are 16 deg and in the wrong hands....?

[awesomeapril]

good advice! Don't waste your money on "pull through" sharpeners. They don't work very well and most are made for knives with 20 degree angles. Get someone who you know you can trust until you learn how to use a sharpening stone.
Shuns are beautiful knifes, but my hands are kind of small for them :(. I especially love the pattern on the blade when it's not faux; it's awesome that you can see the layers of steel!

[Big Daddy's House]

Mine is a electric Chef's Choice pull-through, and it works very well.

[jimbo]

Village Idiot....On the Shun website are some addresses to send your knives for sharpening. I would trust no one else with your knives except a reputable knife sharpener who does japanese steel. Remember the edge on the Shun's are 16 deg and in the wrong hands....?
I absolutely agree with you. Good knives can be easily ruined by a bad sharpener.

[Semigourmet]

Mine is a chef's choice electric pull through knife sharpener too BDH. I Love mine!

[Big Daddy's House]

Yeah, it's cheap and it gets the Job Done!

Puts a nice sharp edge on the knives.

According to what's been said, the most dangerous knife is a DULL knife.

[Semigourmet]

I don't think mine was cheap. this is the one I have but mine is White and was less expensive than this one.

http://www.cooking.com/products/shprodde.asp?SKU=564069

[Chowhound]

No, that's not cheap.

[Big Daddy's House]

That IS more expensive than mine.

It has six slots, is in a more attractive color and is probably more powerful than mine is.

Mine is in white, ahs four slots and is a no-frills unit, but for only about $35.00, I just couldn't pass it up, and I desparately needed something. Those old fashion non-electric pull-throughs are the ones that you have to try to avoid. They make jagged edges.

[Chowhound]

I have this system (http://www.cutleryandmore.com/details.asp?SKU=12231&src=GoogleBase&cam=Products&kw=12231).
I bought it last year and did not pay that much.

[Big Daddy's House]

I've seen and used that one when I worked for a catering co, Chow.

Here's what mine looks like;

No frills bare to the bone! :)

[Village Idiot]

Picked mine up today. I'm not going to have a chance to get photos until tomorrow, but I'm going to make something with veggies so I have a chance to test it out.

[Big Daddy's House]

Can't wait to see a pic of it.

[Semigourmet]

VI I am excited to hear how you like your new knife. and see the pics. Enjoy!

[Big Daddy's House]

I'm thinking strongly of getting and trying out one of Giada's knives with the metal handle!

[Village Idiot]

I'm thinking strongly of getting and trying out one of Giada's knives with the metal handle!

Ever look at Global? From reviews I've read they look to be an affordable and good brand.

http://www.cutleryandmore.com/details.asp?SKU=1076
http://www.cutleryandmore.com/details.asp?SKU=1075

[Semigourmet]

Go for it BDH! Let us know what they are like!!

[Village Idiot]

I got to use the Shun last night. I was able to make paper thin slices out of the spring onions for the udon soup.

The only problem now is I need a knife case. It was washed and hid after I was done with it. I came home after going to visit some friends and an old chef's knife I found at my parent's that I was planning on sharpening and using for the dirty jobs was sitting on a stone tray and was being used to cut pizza on the stone. Really? You have to use a knife like that to cut pizza and you can't even use a cutting board? They have a pizza cutter they could have used.

[stormbind]

Hi all :)

I'm a disaster in the kitchen and my current knives consist of a few odds and ends. However, I always trust an expert in their field. Could you please advise me on purchasing a decent budget set?

I don't cut meat or bread due to allergies so there are some knives that have no place in my kitchen.

By budget I'm looking in the region of Kitchen Devil, Kitchen Craft or Judge Sabatier. However, I would spend a little differently if you advise against my current thoughts.

Also, which low cost sharpeners would be a suitable pairing for such knives?

Many thanks :)

[stormbind]

I have read some buyer reviews. Some of the more emotional postings claim that Judge stainless steel rusts, the handles deteriorate, and that the tips can even snap! :eek: At the same time, I think they comes with a 25 year guarantee. I don't know what to believe. Can you please please shed some honest light on this :confused:

I have an unbranded but laminated steel knife that could be at least 20 years old (I'm not the first owner) and it doesn't have a speck of rust. I'm genuinely shocked by what I just read *faint*. Would I be better off with just a pair of H. R. Forschner knives than one of the sets in the opening post?

[Village Idiot]

What's your budget? You may be better off purchasing several individual knives rather than a whole set if you're not going to be using them all. That way, for what you would have spent on a sent of decent knives, you can have several better quality knives.

[Scott]

If you are looking for great knives, check out my website www.culinaryideals.com
I have some great brands like victorinox and J.A Henckel to name a few. Check it out: http://www.culinaryideals.com

[stormbind]

I decided to invest more in the accessories such magnetic rack, electric sharpener, good board etc. and then gradually upgrade the knives one at a time. I have a very old but decent laminated knife, and I'll add a single inexpensive Martin James to ballance my set of odds and ends.

I think being cautious is better than buying whole sets that might have uncomfortable grips and then ruining their blades through improper treatment :)

[Big Daddy's House]

Since this latest thread is also about kitchen knives, I've just merged and combined it together with the original one that Village Idiot began.

[Big Daddy's House]

A 2nd thread about knives has been merged with this one now.

[bhardy501]

I have the Ergo knife that is the same as the Guy Feiri Knife. just diff. handle and lower price because it doesnt carry Guy's name. I love this knife. I have several other, cheaper brand, Santoku knives and like them but the Ergo is my favorite by far. Easy to control and fits hand nicely. I bought min off Ebay. Here is link to same knife. http://cgi.ebay.com/Guy-Fieri-Uses-Ergo-Chef-8-Chef-knife-Hollow-Grounds_W0QQitemZ260560996825QQcmdZViewItemQQptZLH _DefaultDomain_0?hash=item3caaa549d9

[Mama]

All of mine are Wustof. Some have the classic handle others have the Grand Prix handle. The steak knives, the santoku, and the 2 carving knives (8" and 10") are hollow ground. I started the set when Sam's Club had a great deal on a 5 piece set with the block for $70 and since then DH bought me a bigger block and the rest of the knives off of ebay.

[Curt Guillory]

Cooking class--kitchen knives part 1 (http://www.examiner.com/examiner/x-22955-Lafayette-Cooking-Examiner~y2010m3d5-Cooking-classhow-to-buy-knives-part-1)

[Gilbert]

I got Wusthof knife (http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fkitchen-dining-small-appliances-cookware%2Fb%3Fie%3DUTF8%26node%3D284507%26ref_%3D topnav%5Fstoretab%5Fk&tag=shoppinglover-20&linkCode=ur2&camp=1789&creative=390957) as a wedding gift, and I was amazed at how much of a difference it makes in the kitchen! Good knives make cooking such an enjoyable experience, and Wusthof is well-known to be one of the best out there. The 8-piece set is perfect for people who want to start with a good set and build up on it. Of course I use the chef's knife the most, but I also use the bread knife and paring knife a lot too. I think a santoku knife would be a nice addition to this set, and perhaps steak knives would be wonderful to fill in the 6 slots on the bottom of the block, but in terms of practicality, I never feel like I need more than what I already have (but this is coming from a person who is a beginner in the kitchen). I have been using my knives for about 1 1/2 years now, and the knives are still as sharp as they were when we first bought it. I'm sure we will have to sharpen them eventually, but with good care I expect these to last a very long time.

[Big Daddy's House]

I have the Ergo knife that is the same as the Guy Feiri Knife. just diff. handle and lower price because it doesnt carry Guy's name. I love this knife. I have several other, cheaper brand, Santoku knives and like them but the Ergo is my favorite by far. Easy to control and fits hand nicely. I bought min off Ebay. Here is link to same knife. http://cgi.ebay.com/Guy-Fieri-Uses-Ergo-Chef-8-Chef-knife-Hollow-Grounds_W0QQitemZ260560996825QQcmdZViewItemQQptZLH _DefaultDomain_0?hash=item3caaa549d9



It actually IS the Guy Fieri knife.

But what's with the handle pointing in a downward aim away from the blade?

I'd find that kind of awkward and uncomfortable.

[Mrs.Whisky]

I have a variety of farberware knives that were given to us and others I don't recall the brand but over the weekend I saw these and couldn't resist...especially because of the price ;). They work GREAT so great bf actually cut his index finger and nipped 2 other fingers while opening the package...

Hampton Forge 3pc Santoku Kobe knife set...Love EM!!!
________
The Championship By Lexus Specifications (http://www.toyota-wiki.com/wiki/The_Championship_by_Lexus)

[HattoriHanzo]

I have a collection of Shun Classic knives. A Mondial 8" chefs and a Wusthof 12 piece block.

This is my Shun collection currently

8" Gyuto
7" Santoku
6"Utility
3 1/2" pairing

These are by far my favorite and most used knives. They are beautifully balanced , razor edge and excellent handles.

[Big Daddy's House]

Mrs. Whisky, those knives look almost similar to the one that Giada uses on her shows.

[Mrs.Whisky]

Oh really, I never noticed but then again I don't get to see her show too often either :(. but I have been very pleased with them i must say and I'm looking forward to starting a collection :D.
________
Sao penza (http://www.ford-wiki.com/wiki/Sao_Penza)

[MetroKBobby]

Lots of good knife brands mentioned here. Japanese and German brands come to mind when it comes to great knives.

While I may have some bias as to what I consider a good brand, CarolinaQue is correct in stating that it the feel of the knife in your hand is an important factor. As well as the metal hardness of the knife -- this will lead to a sharper edge.

More importantly though, you should consider spending some extra money on a good quality, forged knife (vs. a less expensive stamped knife) that is built to last. Forged knives are more balanced as it's created with a single piece of steel that runs through the tang of the knife.

Ultimately, good quality knifes are not only sharper, but safer as they tend to be more balanced, giving you better control of the knife. And as long as you regularly hone the knife before use, it should be able to retain it's sharp edge for a long time.

I hope this helps!

[Scott]

Check out the selection of great knives on my site

[HattoriHanzo]

Check out the selection of great knives on my site


Why ?

[Big Daddy's House]

Not to worry, HattorHanzo.

I just banned him for repeatedly trying to solicit merchandise through the board with his website.

[HattoriHanzo]

Thanks Sherm :) There's plenty of them about.

[Big Daddy's House]

You're welcome!

And as quick as they start that crap, they will be swiftly banned just as quickly!

[aak4228]

I received a set of Warther Knives a while ago and they have been terrific to use in the kitchen.

[Big Daddy's House]

Here are two Sabatier knives that I just bought yesterday at BB&B.

[Leolady]

I have never seen Sabatier knives with metal handles. But I just buy the old carbon steel rustable ones from the 70s or older.

[Big Daddy's House]

I wanted to try them out.

For some reason, knives with metal handles are starting to appeal to me.

[Clarence44]

I like to use Serrated Chefs knives and i feel these type of knives are very comfortable to work with.

http://www.nisbets.co.uk/enlargeimage/default.asp?productId=L260&productDescription=Chinese%20Knife

[Village Idiot]

I'm loving it more and more every time I use it. It's so easy to slice through any vegetable and it make preparing meats so easy. I usually get at least one or two 16lb sirloins that I cut up during the summer and I can't wait until I get to do it this year. It'll be much easier than previous years.

http://farm5.static.flickr.com/4036/4544136063_c6067bd52a.jpg (http://www.flickr.com/photos/cokronk/4544136063/)

[Big Daddy's House]

It's always good to have one or more good sharp knives in the kitchen for easy prep!

The mark of a truly good functional gourmet cook / chef!! i LOVE my chefs' knives and Chinese cleaver!!

[sparrowgiles]

Hi...,

Wusthof Dreizack is one of the best knife.

http://bilder.afterbuy.de/images/50195/9873.jpg

[Big Daddy's House]

Those look very good!! Futuristic looking!!! Must be rather expensive though!!

[Semigourmet]

WOW VI Beautiful Shun!!

I do love wusthof also!

[Leolady]

What's good enough for Julia Child is good enough for me.....vintage carbon steel Sabatier knives.

http://i3.photobucket.com/albums/y63/choclatechef/DECORATING/KITCHEN/VINTAGE%20ACCESSORIES/Photo003.jpg

[Big Daddy's House]

Alaso, the two ladies on the show Two Hot Tamales used thoae kind of knives.

[PappaLazarou]

The Shun Classic series are excellent knives for the kitchen. Just make sure you get them sharpened by an expert.

[Big Daddy's House]

Bought this silicone-coated chefs' knive the other day. Comes in its own sleeve to proct against nicks and cuts.

[LuvsToCook]

so what brand do you guys suggest? I've been looking for a knife at bed, bath and beyond and macy's and wow they are so expensive.

[PappaLazarou]

That is one knife you wouldn't misplace in the kitchen Big Daddy !

[Big Daddy's House]

Thanks.

Yeah, the color of it alone will stand out reguardless of where it is. Hah!!

[Beans]

so what brand do you guys suggest? I've been looking for a knife at bed, bath and beyond and macy's and wow they are so expensive.
I have a few Wusthoff Trident knives. Although they are expensive they will last my lifetime and my heir's lifetime. ;)
Also, I tend to think it's a bad idea to buy knife sets as you will likely get knives in the set you'll never use. Just buy the individual pieces you need. A good start is a chef's knife and a paring knife. Watch for sales. BB&B usually has some sort of 20% off coupon so that's nice.
And, as always, go and handle the knives to make sure how they feel in your hands before actually buying one. A different brand might feel better to you. Balance, weight, size, all those things really come into play.

[LuvsToCook]

For me, I use Sakura knives. :)

[jimbo]

Someone asked me a while back where I sent my knives to be sharpened. At the time, I wasn't sure whether my sharpener was looking for work, or whether I would be satisfied with his work, and so reserved judgment. Never did get back to the thread. If anyone is still interested, my knives were sharpened by Rob Babcock, who is in a number of forums, notably DC and Knife Forums. Rob is a professional chef who is a knife nut. My knives were returned far superior original OOTB sharpening. My knives are Kanetsune, VG 10 steel clad with 32 layers of stainless, I don't think Rob has an account here. If you need help finding him, send me a message.

[PappaLazarou]

For me, I use Sakura knives. :)


Nice ! Ae you happy with them ? :)

[LuvsToCook]

Yeah, I'm really happy with them. I'm thinking if, I will try other brands of knife. :)

[chrissss]

I bought a Kai chef knive the other day, I love it. feels so nice in my hand and so sharp, its great.

[OnePiece]

Does anyone know of a decent knife under $20?
I know it won't be anywhere good as a more expensive knife, but I would like what is the best in that price range. I would prefer a Chef Knife that is versatile in chopping various veggies and other ingredients.

[Semigourmet]

Bed Bath and Beyond has a few. they have Kitchenaid knives for about 20 dollars. but I really recommend this one instead Slightly over your price point. but I think you will be very pleased with the quality, as it will last you a long time. I trust Calphalon's knives, I had one for many years and have just now replaced it. Henckles has a few lesser expensive knives but I wouldn't really recommend them. Good luck and let us know what ya end up with?

http://www.bedbathandbeyond.com/product.asp?SKU=14723382&RN=1038&

[Semigourmet]

I told everyone in my family that I wanted a new knife for Christmas. So they got me gift certificates for Cooking.com and it paid for the knife I wanted. Then my husband bought me a Wusthoff 8" chef's knife.

So, I had already ordered my knife from Cooking.com and had to rethink my order. I ordered it long before Christmas, and was told that it would not ship until 1/19/2011 so thought I would just wait and get it anyway. then got an email on the 19th telling me that it wouldn't ship until 2/16/2011 which is after my birthday so I called and canceled. then two days later I get another email. it had already shipped and they couldn't cancel the order. so I just got it two days ago and OMG I love it!! I got a SHUN 8" chef's knife by Ken Onion. LOVE IT!

Here are pictures of both of my new knives!

[tigerlilly]

I also have an electric Chef's Choice sharpener. It is white and almost looks like BD's but it has 3 stages. The stage/wheel on the left puts a new edge on the blade and the right 2 stages/wheels hone it to a nice fine sharp edge. I got it from QVC about 25 years ago and it still works great but the power cord is getting a bit brittle and I may need to replace the cord at some point.

I also have a large Wusthoff cleaver but didn't take that one down for the picture (I have it hanging by the hole high on my wall. I have one of those "TV" knives they sold in the markets years ago that I use for bread. The tip has 2 sharp prongs.

http://i396.photobucket.com/albums/pp48/msmofet/Food_products/knives.jpg

I also have another cheaper set of knives in a block and 2 steels but I mostly use the ones pictured above.

[bagpiperay]

I treated myself to a set of Messermeister which were the knives used at Ashburton's cooking school at the time. They are superb but they were very expensive. I see the school do not use them now, I assume because of cost.

[PappaLazarou]

I treated myself to a set of Messermeister which were the knives used at Ashburton's cooking school at the time. They are superb but they were very expensive. I see the school do not use them now, I assume because of cost.

Messermeister are the preferred brand for Cooking colleges, schools etc in Australia. I guess that tells you something ? :)

[bagpiperay]

That they're very good or very hardwearing or maybe not the best? I'm not sure what you mean.

All I know is they're German and they are top quality. The cookery school has changed to a much cheaper brand.

[Semigourmet]

I treated myself to a set of Messermeister which were the knives used at Ashburton's cooking school at the time. They are superb but they were very expensive. I see the school do not use them now, I assume because of cost.

I checked out your knives, as I had never heard of the brand before. They look like pretty nice knives and a decent price too.

[Big Daddy's House]

The slightly smaller knive in the top pic has a handle that's similar to the one on the knives Guy Fieri uses.

[ruscal]

here's my set of knives:
10cm GS-7 Spearpoint Blade Pairing Knife
11cm GS-1 Kitchen Knife
14cm GS-5 Vegetable Cleaver
15cm GS-11 Flexible Utility Knife
15cm GS-14 Scalloped Utility Knife
16cm G-58 Cook's Knife
16cm GF-32 Chef's Knife
20cm G-22 Scalloped Bread Knife

http://dl.dropbox.com/u/6634650/REPGEEK/Knife%20Rack.jpg

[natt12321]

I have one of those "TV" knives they sold in the markets years ago that I use for bread. The tip has 2 sharp prongs.


Is it 'The worlds sharpest knife'?

I have 2 of them and have genuinely used it for everything in the past! It doesn't lie when it says it can cut through metal!

I am a fan of Richardson Sheffield as a knife maker, I did have a set of 4 of them, but my utility knife may have been melted on an electric hob :o

I also have a couple of smaller Stellar knives aswell which are also good.

[ruscal]

a professional sharpener?

ooo.... whats your technique?

i just started trying to learn to sharpen my knives using a whetstone... basically what i do is put the stone long-ways going forward in front of me. then i lay my knife sideways on top of it, blade facing away from me. i lay the knife flat and then angle it up ever-so-slightly... and then i glide it back and forth, forwards and backwards, with only a little light pressure. after a dozen or so movements i check the blade to make sure i'm happy with the thickness of the grind i'm creating on the edge... then i slowly work my way up and down both sides of the blade, splashing water onto the stone and rinsing the knife ever now and then...

does that sound about right or am i doing anything wrong?


I am a professional sharpener who specializes in kitchen knives, primarily those for professional chefs in restaurants. I favor Japanese knives, I sharpen with waterstones, and I polish the edges.

There is always a debate over 'need' versus 'want,' and I agree. It might be nice just to have a good knife, but for a caterer slicing for 10 to 12 hours before a big wedding, the ease of operation certainly saves the wrist.

I practice what I preach. I do have a smaller Yaxell Ran, but I do love my Hattori. My wife is a leftie and enjoys her Shun.

Due to the gasoline price crunch here and my steadfast commitment to remain semi-retired, I now work only within a 40 mile radius in eastern Dane County--and that's going to drop to a 20 mile radius. However, it is my opinion that most knives work better when refined and properly steeled between sharpenings. With a little more care from the chef, even a knife of modest cost will perform much better.

As for make and model, well, that's the chef's option. I just rub stuff with a wet rock.

[ruscal]

i've heard a few people recommend the edge pro... why do you have 2 of them though?

when you say 3x9 stone is that the size in inches? that sounds like it'd be easier to use than the 2x7 stone i have....

i saw some youtube clips of guys in japan sharpening knives where they used massive stones... looked tres impressive...


I use them all. Whatever works.

In my "arsenal" I have two Professional models of Ben Dale's Edge Pro (and custom equipment and waterstones he made for me), I have 3x9 stones used by traditional sushi chefs for example, most of the stuff from Keith over at HandAmerican, stones and cBNP from Ken Schwartz, commercial pastes, antique glass, nagura for slurry, etc.

Chefs are like a box of chocolates.

[Forma]

I have a vast array of Cutco knives that I have had for over 30 years. They are amazing.

I'm lucky because I have a knife sharpener that lives across the road from me.

I love these knives. I just bought a set for my son's wedding present.

They're expensive but if one ever breaks you will get a new one free. I love them.

[MrPolarZero]

Mako knives for me. Been using it for 5 years now and I was never disappointed.

[ChefScott38]

I have been using Henckel for 20 years. just last year I was introduced to F.Dick knives, and was pleasantly surprised! REALLY comfortable to use.

[howtocooklamb]

honestly I am not particular on brands of knives as long as it is sharp and can cut my meat and veggies right.