I started my knife collecting with my kitchen cutlery. I do have the standard set of Cutco knives. It is very hard to say no to a 19 year old girl who is trying to work her way through school. (it is an unfair tactic, but it works) I do however, have a nice set of Henkles Twinstar plus. They have the Magnadur edge. Also a few Henkles stragglers. I also have a Whustof Culinar parer that is awesome. I seem to like knives from Solingen, Germany. They have a great tradition there. (which is why I like my Boker)
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Culinary knives and knifeknuts
- Thread starter thombrogan
- Start date
- Joined
- Nov 16, 2002
- Messages
- 9,948
Those Cutcos are some nice knives. My folks have a set. I prefer my collection and my pa-in-law's Mundials, but the Cutcos are nice. Your mention of the salesperson does make me wonder why my Dad bought the knives, though. I think he could go to the gentlemen's club down the street from his house and achieve the same purpose.
Not guilty...
When I was a kid in London I decided I was going to learn how to cook.
Dad had put a stop to any more knives.
So I went a bought two cooking knives.
Now he could not argue with that.
They were expensive for me then.
Three Rogers Sheffield carbon knives.
An 8" cooks, a 10" butchers, and a 3" paring.
Later I bought a Sabatier stainless cleaver.
Wonderfully pitted and patinaed, 35 years later, I still use the cooks and paring daily!
They are razor sharp, and all I need is a couple of passes on a extra fine DMT diamond to maintain them.
Why would I go and insult them by buying a new knife!
When I was a kid in London I decided I was going to learn how to cook.
Dad had put a stop to any more knives.
So I went a bought two cooking knives.
Now he could not argue with that.
They were expensive for me then.
Three Rogers Sheffield carbon knives.
An 8" cooks, a 10" butchers, and a 3" paring.
Later I bought a Sabatier stainless cleaver.
Wonderfully pitted and patinaed, 35 years later, I still use the cooks and paring daily!
They are razor sharp, and all I need is a couple of passes on a extra fine DMT diamond to maintain them.
Why would I go and insult them by buying a new knife!
- Joined
- Jul 16, 2007
- Messages
- 1,099
I guess I'm the opposite of most of you. I'm a lapsed hunter (haven't been in the field in over 15 years) but a professional chef. So I've got maybe one decent-ish hunting style knife (Cold Steel SRK, sharp enough to replace my razor with) and one folder (a 20 year old Spyderco Endura Clip-it), but enough kitchen steel to open my own store! For the record I'm a Shun guy- for the money they're pretty much the best I've ever used. For German steel I'm partial to Messermeister, although I have a some Henckels & Wustofs, too.
I'm so much a fan of Kershaw that I have some Kai's, a half-dozen Wasabi's & a slew of Shuns.
I'm so much a fan of Kershaw that I have some Kai's, a half-dozen Wasabi's & a slew of Shuns.
- Joined
- Sep 2, 2004
- Messages
- 2,512
I don't presently have top-end kitchen knives, but I have been seeking an upgrade lately. I am hoping to acquire some knives from WÜSTHOF.
The Food Network has been a good promoter of having good quality kitchen knives. Kitchen knives are exposed to a lot of wear and tear, so it is helpful to have good quality knives.
The Food Network has been a good promoter of having good quality kitchen knives. Kitchen knives are exposed to a lot of wear and tear, so it is helpful to have good quality knives.
- Joined
- Jan 27, 2007
- Messages
- 6,518
Guilty, I think. I love all the new (and expensive) knives out there, but:
We have two old Chicago knives (1980's, $15-$16. each), and was recently going to replace them with 'something better'. Talked to a friend of mine who was going to the San Francisco Culinary academy at the time. He liked & used the same knife (Chicago, 8" chef) that we had, because of the size & wood handles. So, I reconsidered, read up on how to re-sharpen them, got it done, and now they're our favorites.
I recently found three smaller Chicago knives (again from the 1980's) at a Goodwill store for $0.25 each. I sharpened them, stained & refinished the handle scales on all, and they look almost new.
So, for a grand total of around $31.75, we have a very nice, inexpensive, set of kitchen knives that will probably last us the rest of our lives.
thx - cpr
We have two old Chicago knives (1980's, $15-$16. each), and was recently going to replace them with 'something better'. Talked to a friend of mine who was going to the San Francisco Culinary academy at the time. He liked & used the same knife (Chicago, 8" chef) that we had, because of the size & wood handles. So, I reconsidered, read up on how to re-sharpen them, got it done, and now they're our favorites.
I recently found three smaller Chicago knives (again from the 1980's) at a Goodwill store for $0.25 each. I sharpened them, stained & refinished the handle scales on all, and they look almost new.
So, for a grand total of around $31.75, we have a very nice, inexpensive, set of kitchen knives that will probably last us the rest of our lives.
thx - cpr
- Joined
- Sep 2, 2006
- Messages
- 16,703
I couldn't take it anymore.
The wife is going to receive a high-class Shun Ken Onion under the Christmas tree this year.
The wife is going to receive a high-class Shun Ken Onion under the Christmas tree this year.