Best value Kitchen Knives

im moving in with my girl friend and am gonna have to get some more cutlery anyone have experince with ontarios line of old hickory knives?? except for the one post i havent heard them mentioned' if not then i might hafta reevaluate
 
Old Hickory and Victorinox are my favorites. The Old Hickory knives are outstanding if you like carbon steel. They come with fairly basic edges, so I end up sharpening all of them with my belt grinder. Once properly sharpened, Old Hickory knives make great cutters and will hold an edge.

I recently purchassed a Kershaw Wasabi knife, and I really like it.
 
We use a handful of Forschner Fibrox knives -- four 7" chefs, a few paring knives, and a bread slicer. Throw them in the sink, in the dishwasher, cut on whatever surface.. a couple swipes on the DMT from time to time and they're good to go.

The utility of having a bunch of chefs on hand so you can just switch instead of washing in mid-process, and then tossing the whole pile into the dishwasher, is considerable. When you factor in the respectable performance at the semi-disposable price, I can't see using anything else. I used to think my old Henckels ProS 8" chefs was "cool" as that's what you see on the food shows, but it's an unwieldy and useless cleaver in comparison and has been gathering dust ever since the Forschners arrived.
 
Thanks again guys.
I ended up with a basic set of Globals (paring, utility and Vegetable knives) I was really keen to try these knives.
I also got a bargain bunch of Tramontinas that complement the carver and cooks knife I already have in that line.
All up it was only $120 US.

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Watch out for that small paring knife :) I bought it this summer, then it fell inside of the knife block and I only found it later this year...
 
The GLOBAL knives arrived today.
They would be the sharpest knives out of the box I have ever seen
Like a cut throat razor sharp.
Really impressed with the knives in every aspect.
 
Steven Andrews said:
..just don't put them in the dishwasher!
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None of my knives ever see the inside of a Dishwasher :)
Hand washed and dried, I tend to wash and put away as I go.
How sharp are they? very thin blade helps I guess.
All three carved a sheet of paper like it wasn't there, I thought I would run it over my forearm but the hairs fell off my arm before the edge got to them.
:D
 
I finally put together a set of Shun classics with the VG 10 sandwiched between multi layers of 420. They are great! But I also use Henkels, Forschner, Messermeister, and the new Spyderco 6" non serrated Yin or is it Yang? Forschner paring knives are nice thin blades with plastic handles and don't seem to suffer if put in the dishwasher. I've got a Russell paring knife that I put Brazilian Cherry scales on and it also has survived the dishwasher. I have one MAC 4" utility angle knife that suffered pitting on the blade after being left in the sink overnight, but I still use it a lot. I've spent a lot of money trying different brands and my recommendation is to get high quality like the Shun. They should last a long time and they look cool.
 
I have to agree, with the members who use Old Hickory kitchen knives.
I have been picking them up at flea markets and garage sales for years. They are the best knives to use. The blade shapes weights and sizes seem to be made for how I cook. The handles fit my hand just perfect. I aquired a ton of other knives that looked good but did'nt perform as well. I like the petina 1095 has. The stainless knives look good but are put aside in favor of the Hickorys.
MLM
 
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