RECOMMENDATIONS: Knives (Page 3 of 3)
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Originally Posted By Ohio:
Cheap paring knives make the best steak knives. I have a set of Henckels serrated (oh shudder  ) steak knives that work great and the edge is fine after 10 years. I wouldn't trust anyone but me to use a higher quality steak knife in my shack. 
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Banana Republican DVE; sophisticate.
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Victorinox Pro Chef’s knife. Acceptably Sharp out of the box and cheap. Light and feels decent in a traditional pinch grip. Victorinox paring knife, sharp, cheap, and disposable. Victorinox 6in utility boning knife, sharp, cheap, and useful for dispatching chickens in a kill cone. Victorinox 6.7in Santoku. Sharp out of the box, cheap, and the grantons seem to actually work decently at reducing sticking. Mercer Culinary bread knife. Cheap and it cuts bread, no idea why people spend a fortune on bread knives. Victorinox slicer. It’s an okay knife as long as you keep it sharp. Wusthof Classic Ikon 5in utility knife is probably my favorite knife. Serrated and sharp as heck. Cuts baguettes and soft tomatoes like a laser. Wusthoff Classic Ikon chefs knife. If you don’t like a traditional pinch grip and prefer a more grasp the whole handle approach it is a nice knife. Using it like a traditional pinch grip chefs knife is uncomfortable though. It is incredibly sharp and holds an edge well. Honestly for a home cook like myself the Victorinox is a better value. For rabbit butchering we use some German F. Dick blades we got from the bunny ballista sellers. |
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My reasoning is I am cheap, and I don't care about using my knives as a status symbol. I buy either Tramontina or Dexter-Russel commercial kitchen knives with the white plastic handles. They are cheap, and I have a chef knife that is just a few years shy of two decades old and has been through hundreds and hundreds of dishwasher cycles. It is stainless, doesn't impart any flavor to the food, holds an edge well, sharpens easily, and has an ergonomic grip that is easy to hang onto when it's wet or greasy. These are designed to be used in restaurant kitchens where they will be abused by prep cooks and then ran through the autoclave-like conditions of commercial dishwashing machines. If they are good enough for the restaurant business, they will be more than adequate for my home kitchen, and almost 20 years of use has proved that out. My kitchen knives will probably outlive me, and my family does plenty of home cooking. |
| I know this thread is a few years old but I'd like to get some current recommendations for nice kitchen knives. I've been looking at Henckels and Zwilling and would prefer some not made in China. Now using 40 year old Chicago Cutlery and they are not bad but a little tired. What's the current favorites here? |
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Originally Posted By k12lts: I know this thread is a few years old but I'd like to get some current recommendations for nice kitchen knives. I've been looking at Henckels and Zwilling and would prefer some not made in China. Now using 40 year old Chicago Cutlery and they are not bad but a little tired. What's the current favorites here? Kramer/Zwilling Euroline chef in carbon steel. |
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Originally Posted By k12lts: I know this thread is a few years old but I'd like to get some current recommendations for nice kitchen knives. I've been looking at Henckels and Zwilling and would prefer some not made in China. Now using 40 year old Chicago Cutlery and they are not bad but a little tired. What's the current favorites here? If you just want something new; great. Lots of good knives out there, even more junk. Basically avoid anything made in Mainland Asia. The only exception would be the cheap Thai knives; they punch well above their weight. German and French are good; styles are different so make sure you know what you are buying. Henckels makes some good stuff in South America. Japanese knives can be fantastic. but the price for equivalent quality will be higher from Japan. |
Originally Posted By Det0nate: It takes a special kind of retard to argue the wrong side of second grade spelling.
What made you pick that particular quote for your sig-line?
--Swindle1984
What made you pick that particular quote for your sig-line?
--Swindle1984
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