Knife Suggestions

[wingpirate]

I've been skating by on some general purpose el cheapo Henkel knives for a couple of years (you know the cheap blocks you find at Target where all the knives are serrated). I think it's time I put on my big-boy pants and got some real knives.

So, my question is, what brand/series of knives do you guys recommend? I'm not looking to spend a ridiculous amount of money, but am willing to spend the cash for good quality. (Not looking to spend thousands, but willing to spend hundreds.)

Thanks in advance,
-Danny

[Basset Hound]

I can't believe I am going to jump in on such a well debated topic here but here goes. I have been using the a set of Chicago Cutlery for 6 or 7 years know and have been very happy with them. My parents gave them to us after seeing they were a Consumer Reports best buy. Plus, they have been using the same set since I was a child. My in-laws have a very nice Henckels set that they also like. I like the wooded handles of our over the hard surface of theirs for grip when wet. However, ours don't have the "beauty" of theirs. I don't think the sets are very expensive and have held up very well. I should mention that we do have a maintenance program where we sharpen the blades regularly and give ours a good bleach bath to help keep the handles sterile.

I have found most knives work well if you keep the blade sharp and have a good cutting board that isn't hard on the edge, ie. wood and plastic.

B.H.
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Primo Oval XL

[Mr.T]

Check out Global. They're Japanese made. They have excellent weight distribution, light weight stainless, keep an edge and sharpen up like razor blades. I've used lots of German knives and would never go back. They aren't expensive and they're beautiful. Sorry this sounded like an infomercial. Almost got a little teary-eyed.

[CrazyChef]

Try this thread:
http://www.thesmokering.com/forum/viewtopic.php?t=42256
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[DawgPhan]

anything that feels comfortable in your hand is going to be good. Just make sure that you keep them sharp and take care of them and you are going to be golden.

[FL_bobecu]

I feel if you want to spend a significant amount of money on some knives, check out this link:

http://www.google.com/search?btnG=1&pws=0&q=knife+forums


It's the second website/link on the page. Once your on the other website, scroll down to the kitchen section.

[pyper]

I have Wusthof knives. They work.

I used to use a big chef knife for everything, but a couple years ago I got a short santuko at Target for $14 and now that's my first choice for most tasks. Between those two and a paring knife I don't use much else. The rest are mainly used when those are dirty.

So my advice is to pick out something you like, and get just one medium or large one and a paring knife. Then if you need more later go ahead and get them.

[Smokin' Hoglegs]

Like Basset hound, I've hed a chicago cutlery set for quite some time. 9 years exactly as of today! They were a birthday gift from my then girlfriend. Yup I married her

I think I'm due for a professional sharpening, but my neighbor was flabbergasted by the chef knife the other day!

As has been said, find a knife you like and be nice to it, you'll be happy.
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[merk1_99]

I use Victorinox. Good enough for America's Test Kitchen, good enough for me. Plus only about $20 a pop.

[trevthebear]

Personally I use a combination of knives.
Henkles and Victoria knox that I got when I was in cooking school. 10 1/2 inch chef knife and bread knife both from Global.

[BigMikeIA]

I have a wide variety of knives from my days as a chef. My favorites are my Wustof Culinar (all-stainless, including the handle) santoku, 9" Henkels chef knife that I got as a gift from Charlie Trotter at the Pebble Beach Food & Wine Classis, and my Glestain slicer. The last one is a work of art. Check them out here:

http://japanesechefsknife.com/GLESTAIN2.html

They have lots of different models and shapes of knives. Word of warning: don't use a regular iron steel, get a ceramic steel for Japanese knives.
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UDS

[Greg_R]

[mkevenson]

Victorinix is my sharpest filet knife. Wustof is my chefs knife, I have a long meat slicer for brisket and a couple paring knives, wustof. Handle about everything I need to do. The secret to a good knife is keeping it sharp.

Mark
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[vw addict]

Global, Global, and Global FTW! Everything else is overpriced garbage.

[Big Tone]

Second on Wusthof.
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Smokey Joe

[ckone]

Any knife that feels good to you, and has good steel will be fine. I have used Henckle's at home and work for the last 16 yrs. I still have and use the first one I bought. 7" santuko, it's shape has changed some, and it is a little smaller from sharpening on a wet stone, but still hold a great edge to this day. Any and every knife out there will need to be sharpened at some point in it's life. The better knives and steel will need it less often is all. From what I have seen from the people around me at work over the years, Global, Henckle, and Wushstoff are all very popular. There is also a growing fan base for old carbon steel knives.

If you do go Henckle, make sure to get the German steel. They have a mid line of Spanish steel that I use some off at home, but they don't last as well.

JM2C
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OK Joe
The Bubba Keg

[Lump]

I also had the Chicago Cutlry set for sat 15 plus years, went to get a German set and came across a great deal on Shun Classics they were $700.00 for the 10 pc set got hem new in the box still wrapped for $400.00 cash

I love these ans there Scarryyyyy sharp!!!!


if possible try to use them before you buy them .
Foe me Shun's

Bill
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Shun Ken Onion knives
Pitmaker Vault
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Hobart 2912 slicer!!

[Big G]

One word. . . Cutco ! The only knives i use. They are guaranteed for life. http://www.cutco.com/home.jsp
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[pyper]

[Inner10]

Global are nice, I have one.

My current "go to" knives are the commercial series Henckels with the plastic molded handle. They use german steel just like all the other twins but they cost 70% less.

Go to a restaurant supply store, not Bed Bath and Beyond.