Kitchen Knives

Ok...my collection of cutlery isn't cutting it anymore so I'm looking at getting some better blades. Nearly every meal I make is now 100% from scratch...and I spend a lot of time chopping.

I want a collection of excellent blades that don't cost a lot since I am not Mr Careful with my hardware.

I found these Tojiro knives that are well rated. Anyone own some of these?

http://www.chefknivestogo.com/tojirodpseries.html

 

Don't have those but I do have Henckels and Swiss Army....

SA > H

 

I picked up several of these and they have held up very well.

http://www.japanesechefsknife.com/Page3.html

 

Check this site out for a lot of great info - pay particular attention to poster "boar_d_laze" - http://www.cheftalk.com/forum/list/71

I've heard good things about the Tojiro, but never held one myself. I picked up a Shun, but only because I had some Williams Sonoma gift cards and the shun fit my hand better than the Wustof and others. I'd find a place where you can hold the knife and actually cut something before you drop coin on a new knife.

That being said - a nice, sharp knife makes all the difference in the world.

 

I would highly recommend the Shun Elite collection. I have the entire set and have been extremely happy with them. They are the best set of knives I've ever used. They are sort of hard to find since Sur La Table is supposedly the "exclusive vendor" of that collection.

http://www.surlatable.com/gs/shun-elite-collections-7.shtml

 

Friend of mine bought a starter set of Shun knives and their blades have rusted and corroded - don't know if they are the 'limited edition' set..

I have Henckel 2 star knives and they are fabulous, my dad has a full knife kit from Wuesthof and he loves them.

Can't go wrong with either.

 

This could be due to not taking care of them properly. If he washes them in dishwasher or lets them sit in liquid or anything acidic for extended amount of time (overnight etc.) that will ruin them very quickly. Altough this goes for any highend set of knives.

 

We use Henckels Pro S in our kitchens and wash them by hand. They get broad use ranging from daily meal preparation to butchering.

 

This makes sense as he probably does wash them through the machine. I did like the handles on those knives, very comfortable feeling with beautiful wood detail.

I handwash and steel my Henckels and have never had a problem with rust.

 

Sorry for taking the thread into the weeds, but fun stuff..

http://www.youtube.com/watch?v=-OCoS81G2CY
http://kramerknives.com/

 

Never, ever run your good knives through the dishwasher.

I really like my Shun Classics.

I've had them for two years and am completely satisfied. No rust or discoloration, always washed by hand, never left in the sink basin with other stuff. The handle fits my right hand very comfortably, but if you're left handed, it probably won't work.

The biggest thing about knives is that you really need to take care of them; if you don't, even the best will fail you.

Here's the Shun 'training' video with Alton Brown.
http://www.youtube.com/watch?v=lVCM5BfeA8c

 

If you chop a lot of food then it may not be the knife but the edge on the knife itself that is important.

Here's a suggestion. Find the best knife sharpening service in your town and ask if you can join their service for restaurants. Restaurants usually "rent" the knives and the service sharpens their knives periodically for a small charge. They actually give you two sets of knives (one to have to use while the other is being sharpened). Usual cost for two knives is less than $10. Hard part is setting up the pick up and delivery. When the knife wears out (knuckles hitting counter), they just replace them. Just get them sharpened every two to four weeks. Wicked sharp. I have many cuts from these weapons.

 

Thats a great idea. I do take my good knife to get sharpened by a chef at a very good local restaurant. He'll do it for free and have it ready for me over a weekend or if he's not to busy, over a dinner

 

We have a set of Wusthof Classic knives. They are a really good set for our needs. As for steak knives I have a set of Global knives. http://www.chefknivestogo.com/globsteakkni.html

 

Not that I use them, but the help says the Wusthofs are better than the Henckels. The Shuns look like nice knifes but I was told they did not match the kitchen motif.

Also bought this to keep the blades sharp: http://www.wusthof.com/desktopdefault.aspx/52_view-117/categories-117/tabid-114/407_read-3540/categories-210

If they are used frequently and last a long time, it may be better to spend a few extra $$.

 

+1 - I have used Wustof Classic for 10 yrs and they're great.

For inexpensive knives - Dexter Russel. Been using them for 20 yrs and they have them in every commercial kitchen

 

For kitchen knives, there is a trade-off between holding an edge, but being difficult to sharpen, and dulling a little quicker, but being easy to sharpen. Wusthoff for the former, and Chicago Cutlery for the latter. On the Chicago knives, two or three swipes with a medium steel as they are put away will keep them very sharp for daily use. For the Wusthoffs, buy a 12-14" Wa****a and use dishwashing soap as a lubricant. Or have them professionally sharpened, as mentioned.

The Chicago Cutlery knives are Rockwell 56-58, and the Wusthoffs are 58-60.

I hope nobody would even consider putting a knife in the dishwasher.

Taz
Terry Phillips

 

Henckels

 

I've got a mixed set with some Cutco, Henckels and Shun. All great knives. I take them to a local knife shop for sharpening about every 6 months. If I had to choose, I'd go with the Shun, I just prefer the handle a bit more.

 

FWIW I was taught to buy knives individually based on my needs and to always test them. As a result I have always bought knives from local shops that conduct classes and have sample knives that I can try to see how I like them. (FWIW if you enjoy cooking take a knife skills class, you'll be amazed at what you will learn!) In addition, I always store knives in a block and never put them in a dishwasher. The result is that I have a mixed collection (Sabatier, Wusthof, Henckels, Rogers/Oneida, and Chicago) that suits my needs. The OP said he is tough on his knives; however, giving your knives a little respect is cheaper in the long run and less frustrating in the kitchen. The first good knife I bought was a Sabatier 10" chef's knife and I have had it for over twenty years. The wood has become worn to match my hand and feels like an extension of my hand when I am using it. I have it sharpened at a local restaurant supply shop twice a year and it is still my favorite knife. The OP said, "I want a collection of excellent blades that don't cost a lot" yet you are looking at Tojiro sets which I would consider priced in the mid to high price range ($350 + for a set). IMO, if you want a matched set the best bang for the buck are the Chicago Cutlery forged sets. BTW, forged is the key word because all of the brands listed also offer "lessor quality" knives.

 

This.

All henckels are not equal. Get the Pro S, take care of them, and never look back

 

I use Kyocera ceramics for chopping. You don't sharpen these, they get sent back to Kyocera and they use their laser. They hold an edge better than any metal blade I've found.

I've used:

Global
Wusthof-Trident
Icel
Friedrich Dick
Henkels (mostly junk)

Have yet to try Thiers-Issard

A good resource for cutlery is www.cutlery.com

 

What is the best of the steel-bladed knives, in your opinion? I like a knife I can sharpen myself. I have good sharpening gear and prefer to do it on my own.

 

Henckels Japanese made Cermax line is well made, scalpel sharp, and keeps the edge quite long.

Only down side is it needs professional hand hone sharpening.
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