Armory Sponsor
Posted: 6/5/2016 4:32:50 AM EDT
|
I'm looking to add a couple of high quality kitchen knives to my collection and wanted to get some recommendations.
At a minimum, I would like a parer and a large Chef's knife. Perhaps a Santoku and/or Petty as well. I don't mind going custom and in fact would actually prefer it to a mass produced kit but I don't want to wait a year either. Price is flexible. Let's say $500-$600 total max for the above listed knives, but if there was something that really caught my eye I could be persuaded to indulge. I think I would prefer stainless as I don't want to deal with any metallic taste or oxidizing of food. I like natural materials and micarta for my handles. I am looking at a couple Carter Cutlery and Bark River kitchen knives at the moment. Is there any reason I should steer clear of either of these companies? What are some others that I should be considering? Thanks in advance for any help. If you have a favorite kitchen knife, feel free to share a picture and what you like about it. |
|
If you go to the Blade forums for sale section you'll see a bunch of cool kitchen knives come up for sale.
I have a Carter neck knife, very nice. The only reason to avoid it or a Kramer or any other maker using carbon steel is dealing with rust. If you are used to setting a dirty knife on the counter and washing it the next day, rust will prove an irritation. If your spouse and kids put sharp knives in the dishwasher, or abuse knives...go stainless for sure. If you use a knife, wash it, dry it, strop it or steel it and immediately put it away then the rust won't be an issue. I'll give a recommendation for Calton Cutlery for reasonable, excellent kitchen knives. There is even a Cliff Stamp YouTube video reviewing one of his paring knives. Keep in mind the law of diminishing returns. I have pricey knives that I don't like as well as relatively inexpensive Victorinox, MAC, Tojiro or old boring Wusthof. Also the joy of a good knife comes from its edge. I'd take a $40 Victorinox and a good sharpening system over a Kramer with no way to keep it screaming sharp. |
|
Based on your description, I think of three lines of knives. Shun Premier, Tojiro DP, and Henckel Four Star. Shun and Tojiro are Japanese, Henckel is German. These 2 Japanese knife lines use VG-10 steel while the Henckels use a proprietary steel.
The Shun Premier line are beautiful knifes that are finely crafted. They are the most expensive of the three I have mentioned. They are excellent cutting instruments that are a pleasure to hold in your hand and use. Having said that, a lot of their price comes from the brand name, reputation, and beautiful aesthetics of the line. Shun also makes other product lines that are less costly and cut just as well. The Tojiro DP knife line is basically good Japanese cutlery (also VG-10) at a better price point. The aesthetics might not be as beautiful as the Shun Premier but they cut in a similar fashion. I own 2 Shun Premiers (a Santoku and a Paring knife) and they are a pleasure to use. They came to me shaving sharp. I have had them for about a year or 2 and have not yet had to sharpen them. I do threat them with respect though and only use them on a cutting board. And I NEVER put "good knives" in a dishwasher. I also have several Henckel Four Star knives. Their blades are a bit heavier/sturdier and their handles are bigger. Their price point is significantly less than the Shuns. I think of the Shuns as more of a refined, elegant, cutting instrument while the Henckels are work horses in my kitchen. SO... If you are looking for a fine, elegant cutting instrument, look to Shun Premier. If you want a good fine cutting instrument but don't want the spend the $ for Shun Premier, look to other Shun lines or Tojiro DP... and if you want a work horse, my favorite is Henckel Four Star. YMMV - Happy slicing! 
|
|
Thanks for the input so far guys. Anyone else, please feel free to chime in.
I looked into the Henckles Zwilling Pro Line but I don't think I would like the handles. My mom has a cheaper, made in Spain Henckles set with what appear to be the same handles as the Zwilling Pro line and I don't particularly like them. Ergonomically, it looks like I would prefer the handles on the Henckles Four Star series, but I don't like how the blade runs into the bolster/heel area. That is the same style as the set my mom has. I would prefer a full length edge. Based on looks alone, the Tojiro DP knives look like their handles have the same problem as the Henckles. Also, I think I would prefer more of a radius at the heel. The Shun Premiere line looks good. I will keep it in mind. I like the Kramer designs as well. I also read a long thread over at Cliff Stamp's forum about a Joe Calton kitchen knife and it really had my interest. I was a little off put with it being carbon steel for the reasons mentioned in my OP, but maybe I can live with that. Unfortunately, his website states a 6-12 wait on custom orders. I have looked at a Victorinox set and I already own one of their butcher kits for my meat processing. I might buy one or two of their knives piecemeal for specific uses but I would really like something that is both highly functional and looks good. I'm a sucker for a nice knife. Having the knives abused by the unwitting or getting run through a dishwasher isn't really a concern for me. I will be the only one using them and I know enough about knife care to properly appreciate and care for them. |
|
Quoted:
Ergonomically, it looks like I would prefer the handles on the Henckles Four Star series, but I don't like how the blade runs into the bolster/heel area. That is the same style as the set my mom has. I would prefer a full length edge. Some of the Henckel Four Star designs don't do the whole bolster/heel thing - vis > 
|
I cooked professionally for 20 years. For general kitchen use that cleaver was by far the most used knife. It takes a little bit to get used too but once you do it will be the first knife you reach for. The one pictured was $20 back then but there is some more pricey ones out there...Shun Damascus perhaps 
http://www.williams-sonoma.com/products/shun-kaji-cleaver-knife/ 
|
|
Quoted:
http://i262.photobucket.com/albums/ii81/dphill15/232_zpslcwyo3eo.jpg I cooked professionally for 20 years. For general kitchen use that cleaver was by far the most used knife. It takes a little bit to get used too but once you do it will be the first knife you reach for. The one pictured was $20 back then but there is some more pricey ones out there...Shun Damascus perhaps
http://www.williams-sonoma.com/products/shun-kaji-cleaver-knife/ http://i.ebayimg.com/images/g/zXwAAOSw37tV-PZg/s-l300.jpg How do you use your cleaver? I never use a cleaver in the kitchen so it currently isn't on my list of knife styles to buy just yet. |
|
I had a Tojiro, it was ok. Misono or Masamoto are better though.
This guy has a shitload of knives and detailed reviews of most of them: Chef Knives To Go |
|
Quoted:
How do you use your cleaver? I never use a cleaver in the kitchen so it currently isn't on my list of knife styles to buy just yet. Quoted:
Quoted:
http://i262.photobucket.com/albums/ii81/dphill15/232_zpslcwyo3eo.jpg I cooked professionally for 20 years. For general kitchen use that cleaver was by far the most used knife. It takes a little bit to get used too but once you do it will be the first knife you reach for. The one pictured was $20 back then but there is some more pricey ones out there...Shun Damascus perhaps
http://www.williams-sonoma.com/products/shun-kaji-cleaver-knife/ http://i.ebayimg.com/images/g/zXwAAOSw37tV-PZg/s-l300.jpg How do you use your cleaver? I never use a cleaver in the kitchen so it currently isn't on my list of knife styles to buy just yet. The Dexter Russel I have is still only $25. It's worth a go just to see if you like one but I bet if you give it a chance you would. Half a dozen people I've worked with over the years end up getting one and it became their favorite knife. There's $200 of German steel in that pic and I used a $20 knife all day
My second most use knife Forschner Serrated Chef's Knife. People think, as I did, a $200 knife will cut better than a $50 knife. It's not really the case. There is some good quality knives for a good price out there. http://www.ar15.com/forums/manageReply.html?a=quote&b=6&f=4&t=464118&r=4592924&page=1 |
|
They had a kitchen knife discussion in GD last week.
Surprisingly a Victorinox / Forshner (?) Fibrox knives were highly rated and competed very well against Henkels & Wusthof (?) in their tests. The other names that keep popping up are Shun, Global, Wusthof and then some handmade exotics that are fantastic but very expensive. While I'd like to get some of these; my old Chicago Cutlery is doing me fine (sharp enough to slice paper freely) so its hard to justify more. I have several Victorinox/Forshner knives that I use for processing game. Haven't got a Fibrox to try yet though. |
|
I'm a chef, I have a $700 Carter but I wouldn't get that, they are lasers but are delicate. I would recommend takeda and watannabe first and foremost. They have a stainless clad line. Takeda is the best made to me but there allot of money. I also like we'll there's too many to name. I'll just give you sites to shop.
japanchefknife.com Korin.com japanwoodworker.com This is what I use at work; I like it is tough hold an edge and can get decent sharp. https://www.amazon.com/gp/aw/d/B015EN7ZLE?psc=1 |
|
Considering your budget and the fact you like knives, I would suggest going over to Bladeforums. Do some research on custom kitchen knife makers.
You might be able to find some guys who aren't uite established yet who have room in their books for custom orders. |
|
Quoted:
How do you use your cleaver? I never use a cleaver in the kitchen so it currently isn't on my list of knife styles to buy just yet. Quoted:
Quoted:
http://i262.photobucket.com/albums/ii81/dphill15/232_zpslcwyo3eo.jpg I cooked professionally for 20 years. For general kitchen use that cleaver was by far the most used knife. It takes a little bit to get used too but once you do it will be the first knife you reach for. The one pictured was $20 back then but there is some more pricey ones out there...Shun Damascus perhaps
http://www.williams-sonoma.com/products/shun-kaji-cleaver-knife/ http://i.ebayimg.com/images/g/zXwAAOSw37tV-PZg/s-l300.jpg How do you use your cleaver? I never use a cleaver in the kitchen so it currently isn't on my list of knife styles to buy just yet. A cleaver can do pretty much any kitchen task. If you're not hewing through meat and bone all the time, get a Chinese chef's knife. Same shape but thinner and lighter. A great all-purpose workhorse. |
|
Quoted:
I LOVE my Henckels Pro S set but I don't know jack about knives, either. The German knives, like Henckel and Wusthof are capable, but battleaxes compared to their more delicate Japanese cousins. I put together two large sets of early Hoffritz branded Henckels with the wooden laminate handles. One for me, one for my sister, for pennies on the dollar. Some were used, some were 'as new' and they work well. The stainless steel, ice tempered jobbies. My parents/family gave me their 10.5" Chef's knife for college graduation in '84 and it's my Excalibur! Think of Mike Myers in HALLOWEEN. Good stuff, just not Japanese agility, steel, or design. Chris |
Armory Sponsor