Posted: 5/19/2006 3:44:23 PM EDT
| I wasn't sure if this should go in the 'Blades' section of the armory since I think that is more geared toward "tactical" type knives. I don't know. Mods, feel free to move this if needed. Anyway, I'm looking to get a few pieces of good quality kitchen cutlery (8" chef knife, serrated utility knife, and maybe a few others). None of that cheap stuff that supposedly never dulls. I've handled a few really expensive knives from Wustoff and Shun, but I don't think I need something quite that good. I'm not a professional or anything, but I want a good knife that will hold its edge for a long time. I'm also looking for a nice set of steak knives too. Any recommendations would be appreciated, there's just so much out there and I'm not really familiar with all of it. Thanks folks. MJD |
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The best blade I've seen on a commercially available kitchen knife, also happens to be my favorite - Shun, Elite series. I bought the Santoku, and it is really versatile. It also cost about $180, but goddamn it is worth every penny. Supposed to be made from some powdered "super steel" with layering of other, softer steel on the outside to allow it to flex a little without breaking. It has, by far, the best edge I've ever used. I've had it about 8 months, and haven't had to sharpen it yet, and I use it nearly every day (just be sure to put a steel to it every couple times you use it) ETA: Sur La Table has an exclusive on the Elite series until about August. You can find their stuff here: Shun Elite ETA2: according to in-store training by Shun, the Elite series is supposed to go "four years without needing sharpening (with a stone)" |
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I was channel surfing a few weeks ago and I came across America's Test Kitchen on PBS, one Saturday afternoon. They did a test on a bunch of different Chef knives, trying to see which knife under $50 could keep up with the Wusthof. Out of the 5 knives they tested only the 8-in Chef knife by Victorinox (yup, the swiss army dudes) came in as comparable to Wusthof. I further researched this and found that Cooks Illustrated gave it an editors award for best value. You can find them online for anywhere between 19.99 and 39.99, so shop around... ETA: linky for Cooks Illustrated test on 9 knives under $50 www.cooksillustrated.com/testing.asp?testingid=320&bdc=3840 |
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FINE-EDGED SETS 1 Henckels Twin Select $500 7 • • 2 Henckels Professional "S" 260 7 • • 3 Wüsthof Culinar 8907 500 7 U • • 4 Wüsthof Trident Classic 8418 300 8 • • 5 Henckels Four Star 210 7 S • • 6 Tramontina Professional L-400/03 75 3 S • 7 Lamsonsharp Forged Rosewood 200 6 8 Chef's Choice Trizor Professional 10X Everyday Set 240 3 S • 9 Wüsthof Grand Prix II 8226 300 8 S, U • • 10 Chicago Cutlery Metropolitan CR Best Buy 60 8 • 11 Kershaw Shun Classic DMS300 240 3 S • 12 Wüsthof Le Cordon Bleu 9845 350 8 U • • 13 Henckels Five Star 260 7 • 14 Henckels Twin Signature 200 11 • 15 Chicago Cutlery Insignia 130 10 • • 16 Chicago Cutlery Walnut Tradition 70 6 • 17 Henckels Twin Gourmet 130 6 S • 18 Mundial Future 4100-10 250 10 • • 19 Victorinox 89891 160 8 U 20 Calphalon Contemporary KNS15C 180 15 • 21 Member's Mark 80008/501 Forged (Sam's Club) 100 13 S • • 22 Global G-237 170 3 U • • 23 Lamsonsharp Silver Block Set 39967 200 6 • 24 Viking VCSR0106 190 3 U • • 25 Anolon Brunello 52646 180 8 • 26 Cuisinart CES2KV15S Knife Vault 200 15 • 27 Daniel Boulud (DBK) 7198009 300 10 U • 28 Sabatier Loire (Pakkawood) 7098014 100 14 • 29 Kershaw 9900 Series 145 7 • 30 Tupperware Chef Series 325 8 S • 31 Pampered Chef 1041 45 2 C, P, U • 32 KitchenAid Professional Series KA1SB16TN 150 16 • 33 Farberware Pro Forged FPF14N 80 15 • • Quick Picks If performance is paramount: 2 Henckels $260 4 Wüsthof $300 These include the four basic knives plus shears, sharpening steel, and block. The Wüsthof (4) adds a bread knife. Both sets are forged. The top-rated Henckels (1) costs far more and has fewer open-stock options. If you prize value: 6 Tramontina $75 10 Chicago Cutlery $60, CR Best Buy 20 Calphalon $180 The forged, three-piece Tramontina (6) is a good value, though you’ll pay $40 more to add a slicer. Chicago Cutlery (10), a stamped set, adds a parer, shears, steel, and block to the four basic knives. No santoku is available. To the four basics, the forged Calphalon (20) adds a bread knife, six steak knives, a serving fork, shears, steel, and block. Each knife is identified on the butt of its handle., and a santoku is available. But the knives may start to corrode if left wet. If you don’t like to hone: 34 Kyocera $210 35 Cutco $80 The low-maintenance Kyocera (34) is ceramic, made of a very hard material called zirconium oxide. The three-piece set we put together from open stock includes the FK30BK parer, $50; FK60BK utility, $80; and FK100BK 6-inch chef’s, $80. The FK70BK, a 5 1/2-inch santoku, is $75. The line lacks a slicer. The two-piece Cutco (35) stamped set--a no-hone serrated utility and fine-edged paring knife--cut excellently, but the handles were less balanced and comfortable than most. You can add a chef’s knife for $95, a slicer for $70. If you want an electric knife sharpener: Chef’s Choice Professional Sharpening Station, $140 Russell Hobbs Classic Satin, $70 These have three guide slots for different sharpening stages. The Chef’s Choice’s tight slots ensured even, sharp edges. The Russell Hobbs didn’t sharpen and hone quite as well but is a good buy. |
It's VG10 & its very good steel. Spyderco uses it for several of their models. (Spyderco also makes a Santoku that I've been dying to get) Make sure you pay attention to the blade thickness. Germany makes great steel but I've seen several of their chefs knives that had a 1/4" spine, WAAAY to thick. 90% of the time I use a $20 Heinkels Santoku, I have to sharpen it about every 6 months or so, no biggie. Forschners make decent blades for cheap but they use very hard steel that can easily chip on a stone so they are pretty much disposable. |
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I have a couple of Wusthof chef's knives and a paring knife. I also have a pretty good Calphalon (sp?) honing steel and a Farberware santoku knife that was hella-cheap and is still a damn nice knife. It's a good brand to look for if you want something that's not crap, but you're on a budget. I'll also second Tomislav's advice of checking out a restaurant supply store. They tend to have good stuff for geat prices. |
The stainless steel is the liner on the outside of the cutting steel, the "SG2 ‘super steel’ powdered metal," and damn is that stuff the best cutting edge I've ever seen. The blade is thin, and the handle feels very nice in my hand. The balance is excellent. The rest of the knives in my knife set are Whusthof Grand Prix series, from a little paring one to a 10" chef's knife, and I always find myself using this Shun for 90% of all my cutting, and most of my cleaning. |
| If you don't want to spend $400-$1000 have a look at the Chicago brand. They make a range and we bought their best for like $140 for the block full. Nice hefty steel blades of good thickness. The shank runs all the way through the synthetic handles. They hold an edge very well and scare my wife when she's using them. |
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a quick note, Cutlery and More is still running French Sabatiers(traditional French and German shapes) at 1/2 price-stainless and carbon steel. I've pretty much traded in my Wuhstoffs for em. Messermeister is still a pretty good buy for german stainless also. hth |
Nice site...have you bought from them before? |
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I have the Show Time 5 Star set you see on the infomercials. I have had the set 2 years and I love it. I really like the Cleaver. I got hte set as a gift, but I would have bought it myself. I actually got another set as a wedding gift a month ago and have never even opened the box. |
Ditto on Trident. This knife is the best general purpose kitchen knife. I have a set of 4 knives & a sharpening steel bought for $70 from the now defunct Fedco Discount stores 25 years ago. And still looks new after 25 years of use. A couple of licks with the sharpening steel and its almost like new. |
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Nobody has mentioned F Dick cutlery. Several years ago one could buy a complete set in a roll for about 200 bucks. It's along the lines of Wusthof and Henckels and is way cheaper. Some of the ceramic blades are touted to hold an edge much longer. Never had one. |
Yes quite a few purchases for 6 years or so. Someone upthread was looking for a carbon slicer- Sabatier al carbone line is perfect, at a dang good price. edit for spelling.... |
Victorinox/Forschner are consistently the top pick (over much more expensive knives) of Cooks Illustrated and other reviewers and are used in many, if not most, commercial kitchens, meat packing houses and the like. Best bang for the buck by far, IMO. I have some nice old wood-handled Henkels. They look nicer than the plastic handled 8" Forschner chef's knife I bought for car camping, but they don't cut any better. www.consumersearch.com is a pretty good source of information. They pull together feedback from multiple reviewers. First they rate the reviewers and then give you their take on the top picks and their rationales. Here's what they have to say about kitchen knives |
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good morning. i have a set of 4 stainless knives that were made by Ed Galloway, who is a local boy that makes good knives. they were given to me by the x wife, and i have no idea what she paid for them. however, knowing Ed i would guess somewhere around $200.00-$250.00. there is a chef's knife, carving knife, paring knife, and a serrated bread knife. i have had these for 5 or 6 years and am the only person that uses them. off limits to everyone else. i wash and dry them immediately after using them. never let them rub against other knives or anything else. blades are 1/8" thick. rosewood handles. nice knives. i could give you Ed's email address if you wish. custom is where it's at. he can do anything you wish. peace. billr |
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My parents bought a set of Cutco knives and other cutlery over forty years ago. A few years ago we sent a few items back to Cutco for full resharpening, replacement of one butcher's knife for a broken blade, and they sent back those knives and some new ones, even when the old ones weren't broken. They make a good quality knife that lasts a LONG time in daily service and the price is quite reasonable. I consider Cutco to be an under-rated maker of quality kitchen knives and I would not hesitate to buy from them. Certainly their customer service has been outstanding and the knives have held up well in my experience. Sometimes I visit thrift shops and always check out their inevitable box of cutlery. I'm looking for quality cutlery, especially Cutcos. I find some once in a blue moon. CJ |
Cutco is a pyramid scheme. They are part of Vector which is a subsid of Amway and Alcas. Do a little homework on them. I was hired and instantly quit when I found out what their plans were for me. Very scary stuff. |
I want one or two of these  www.japanesechefsknife.com/KDSeries.html#WIDTH:%20368px;%20HEIGHT:%20258px 
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Sweet! Bling-a-riffic! That's quite probably the fanciest chef's knife I ever saw. I didn't check the link but that can't be cheap. Thanks for everybody's help so far. I've got a lot of stuff to look into. MJD |
If you like that, then check out the lower end series. It is the best buy right now for a great knife with VG10 damascus steel. The Santoku is very impressive. www.japanesechefsknife.com/HDSeries.html |
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here is an old thread about kitchen knives ar15.com/forums/topic.html?b=1&f=5&t=451726&page=1 |
I have seen Victorinox knives on the web with rosewood handles, so it you arent too keen on the plastic ones, look those up... |
I'll echo that sentiment. I've got an $80 set of Chicago Cutlery knives and they are first rate. A little heavy, but they cut quite well. |
For $1200.00 that thing better be giving head on demand 
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Correct, but they are very, VERY fragile. I saw one dropped from 4" off a cutting board, and it made a 1/4" chip in the center of the cutting edge. gaspain - you're an animal, but there's no way you're making me get that Santoku instead of my next Sig or a Kimber.. Nope, nope, no way.. Nope... ..Well maybe.. YOU BASTARD! 
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The BEST kitchen knife we have is a 10" long, 2.5" at hilt, Chicago Cutlery that's older than I am. We sharpen it once a year, use it almost daily, and it remains sharp enough to shave with. Contrasted with our expensive Henckels which dull in weeks, it's amazing. But modern Chicago Cutlery doesn't seem to have this quality, unfortunately. |
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We have two block sets, Henckels and Chicago Cutlery. I bought the Chicago Cutlery set about 25 years ago when I was a bachelor. The knives have served me well and the blades are easy to maintain. They're high carbon steel and easy to sharpen. Keep the wood handles oiled with vegetable oil so they don't dry out. A few years ago I bought my wife (and me ) a set of Henckels. Very good knives and nice looking too. Easy to maintain, just keep them sharp and clean and they'll last many years. I've added a few more matching single knives to the set, another paring knife and a bread knife. Kitchen knives go on sale around Christmas time if you don't mind waiting. |
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BTW: Cutco and Ka bar are one of the same companies. Ka BAR Visitors Center
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