Good kitchen knives

S

SDDLUP

Joined
Jan 7, 2005
Messages
69
What are your opinions on good kitchen knives? I'm looking for something made in America and/or Germany only.
 
My opinion is don't buy a set. Have fun with various knives instead. Generally most knives I buy do a "turn" in the kitchen. Some stay for a while, some don't. I end up with a mix that stary most of the time.

The regulars:

2 Japanese kitchen knives - one large, one small.
A tiny CRKT Carson (for opening packages).
Cuda Arclite.
Wusthof slicing knife (long thin blade).
Seki Lum (for paring and utility).

Others that end up their some of the time:

AFCK.
Spiderco Endura.
Spiderco Military.

Personally, I think I get to play with more of my knives this way.

Have fun!!
 
I'm not sure how expensive they work out but Sheffield makes knives as good as the germans and here they are cheeper.
Don't discard victorinox either. Have you got any requirements from these knives? I agree that you shouldn't buy sets
 
My only requirements are that they are made in the USA or Germany and are of high quality. I'm not buying anything from China.
 
You could always have some custom-made for you. Prices aren't really much higher - and you get what you want. ;)
 
I am most impressed with Global. They are Japanese of course. Magnificent knives. Better than my Henckels.
 
If cash is no object you could get a set of William Henry damascas kitchen knives. They won an award from Blade magazine, forgot which one. THey start at around 2 grand I believe. :eek:

later,

Oily
 
Spyderco Santoku (can be had online for ~40.00)

http://www.spyderco.com/catalog/details.php?product=67

Made in Seki Japan, designed by Spyderco. MBS26 Steel at Rc 59-60.
I have one and I think it's great!! (I have the spyderco utility as well).

I agree, don't buy a set unless you really know what you want. A good main chef, santoku etc. is a great place to start.
 
Might want to check out this article/survey of surveys on

Kitchen Knives
http://www.consumersearch.com/www/kitchen/kitchen_knives/fullstory.html

The short answer is if you want the "best" as judged by these reviews - then it's -

Wusthof-Trident Grand Prix or Classic
(*est. $170 for three)

Running second in some very vaulted company (read high priced)
Forschner Victorinox Fibrox
(*est. $80 for three)

It is interesting that despite being some of the most inexpensive kitchen and butchering knives on the market Victorinox/Forschner are very highly regarded - and not just because they are cheap and easily available - but they are Swiss.....

Although it's a common thing to say that "you get what you pay for" -
sometimes price may not be an indication
as there are those rare bargains/great value for money that we all hunt for, and hopefully cherish -

QUOTE:
we found more prolific enthusiasm for the Forschner/Victorinox Fibrox series of stamped knives (*est. $80 for a set of three). In an interview with Kiplinger’s Personal Finance magazine, chef Wayne Nish says the “Victorinox knives appear to be designed by chefs for chefs.” Other reviewers agree. Victorinox makes the best stamped knives, and you can get a set of three Victorinox knives for the price of one Cutco blade. We’ve included Victorinox knives in ConsumerSearch Fast Answers.
UNQUOTE

and

QUOTE:
It's commonly accepted that the best knives are forged—hammered into shape from a single piece of metal. An alternative method is to stamp them out of a sheet of metal; this process produces a lighter, thinner blade without a lip between the handle and blade (called a bolster on forged knives). Many cheaper knives are made this way, and reviewers say they can feel flimsy and hard to control. Forschner/Victorinox (*est. $80 for three) stamped knives are the exception. In side-by-side tests, experts are amazed at how well these perform next to forged knives that are three times as expensive. In a Cook's Illustrated review, Forschner/Victorinox tops three categories; chef's knives under $50, paring knives and bread knives.
UNQUOTE


The Victorinox/Forschner 3 1/4" paring knife is one of the very best kitchen knives regardless of price:
Vic_paring.jpg

very, very sharp due to its thin blade and great geometry -
the fact they can be found easily for under $4 - doesn't hurt either :)

--
Vincent

http://UnknownVT2005.cjb.net
http://UnknownVT.cjb.net
http://UnknownVincent.cjb.net
 
I'm not that keen on global apart from the fact that I make more money selling them then any others knives. IMO they are weigh over priced for what you get
 
We've got rid of everything in the kitchen cutlery but the Victorinox/Forschner as part of our retirement lightening of load. Karen and I are gearing down to the point of most of our stuff fitting in an RV. The Victorinox knives were simply the most comfortable and effective knives around. We gave everything else to the kids and friends. We gave away some Henkles, Wustoff, and some cutco stuff.
 
My wife likes her Cutco knives. They are kind of pricey, but the handles are really durable and ergonomic.

Mike
 
I do like my cutco handles....very comfy and easy to use. But I'll never buy one again. :(
 
First of all I do agree that buying a set is a waste of money. You are best of just buying what you will be using, and if you are like most home users that will be a paring knife and a larger chefs knife. Japanese knives, or at least that style of knife, are becoming quit a big thing lately. If you have the money you can talk to Murray Carter about getting something made up. He forges Japanese style kitchen knives with a super hard carbon steel core sandwitched between softer stainless. I really like his knives, they perform very well and are reasonably priced for a hand forged blade.

Another custom maker that I have heard nothing but good things about is George Tichbourne. I have been thinking of trying out one of his knives for a while now. He makes a more classic western style knife.

If custom made is out of your price range then I have heard good things about the Kershaw knives, Spyderco, and A.G.Russell knives. I think that they key point is that you are better off buying a few good pieces that you will use, rather than a block of 50 knive, of which you use three.
 
Daniel Koster said:
I do like my cutco handles....very comfy and easy to use. But I'll never buy one again. :(
Click to expand...

OK - I'll bite. More - tell me more! Why won't you buy cutcos ever again?
 
Andy_L said:
I'm not that keen on global apart from the fact that I make more money selling them then any others knives. IMO they are weigh over priced for what you get
Click to expand...

Well, I have paid as much for my German knives as the Globals. The Globals...

are thinner and slice better,

they hold their edge longer,

they are cooler looking,

they are more durable -- no broken tips, for instance
 
If you haven't tried the Japanese style knives, you're missing out. If you have tried them and don't like that style, then by all means exclude them from your search. Personally, I love the very thin, very hard chef's knives. I keep something sturdier around for heavier-duty tasks. The V-nox paring knife is on the list, if it works half as well as I hear, it's got to be the best deal going.

Gordon
 
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