Henckel, Bonvivant, Sabatier? What to choose?

I know more than one Chef, they get used to soft blades and thus tend to keep using them. It is not like you can buy several blades when you are just starting out at $200+ at shot each. it is the same with many people using blades in their work. I have many relatives who use very soft carbon steel fillet blades, simply because it is what they grew up with.

However, I have loaned many of these people several of my blades which are made from significantly stronger steels. I have never yet heard anyone of them say they would prefer their old blades if they could freely pick. The appreciate the increase in cutting ability and the huge decrease in sharpening time.

If you have the money, there are better steels for kitchen knives than 420 and the like, same as with any other blade that you buy. You can get a knife that will cut much better and require far less sharpening time. Of course you need to get the right maker. Just because you can get a better knife made doesn't mean that you will.

-Cliff
 
I will never again get a Wusthof knife. Yes they look good but that is it. The handle is slippery, and it does not even get close to the sharpness of my Chicago Cut. nor will it hold the poor edge as long. I cannot wait to find a nice thin harder blade with a great handle.
 
db,

You may be a candidate for the Carter knives I referenced above.

They received extremely high marks from Ken Warner as well as Steven Dick.

FWIW,

Blues

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Live Free or Die

Blues' Knife Pix
 
When I have chosen most of the kitchen pieces that I have, one of my main criteria is how it feels in my hand. I have large hands for one, and two, as a cook in a kitchen you are using them constantly all day long. Will the knife be comfortable using it for a couple of hours at a time or does it bite into your hand? I s the sharp corners of the back going to cut into your finger or does it have a more rounded back.

These are things to think about along with steel types, etc. I have a couple of knives that are comfortable but don't get used because of the blade quality or thickness ease of sharpening, etc. And on the other hand I have some that have beautiful blades, nice shapes that work well with my style of cutting ( whatever that is at the moment), keep an edge nicely and so on. But they don't get used 'cause after just several minutes the handles are annoying to deal with in some fashion or another, too small to wrap my long fingers around or very square handles or blade backs.

To me at least these are definitly things to think about when looking at something you want to use continually and not just every now and again.

As far as brands go has anyone looked at Messermiester or F. Dick, both German again but decent knives even though of the two I prefer Messermiester. Their blades have a little more depth to the heel than some of the others, fairly thin, and no heavy forged heel to get in the way on the bottom back of the blade, you get the full length benifit of the edge.

You can look at and purchase most of the blades that have been mentioned at either www.knifemerchant.com or www.pcd.com Both of these companies specialize in kitchen cutlery and equipment.

Good luck. Andy.
 
Blues,

Any follow up on the Murray Carter knives? I have sent him a couple of emails but, so far no response. Never know what happens when an email travels half way around the Earth or, he may just be busy. I did notice a few updates to his web site recently. The more I look, the more interested I become .....

Stay Sharp,
Sid
 
Murray sent my knives this past Monday.

I can't wait to get them, and have already bought a new cutting board and wall magnet in anticipation!!!
wink.gif


I'll post impressions here after I get them.

Happy Thanksgiving all,

Blues

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Live Free or Die

Blues' Knife Pix
 
Okay, here's my set of five kitchen knives fresh in from Japan. Total cost: $300 including the shipping.

View


Murray Carter: "Muteki" Kitchen Knives.
From left: Yanagi-Ba; Deba-Bocho; Wabocho; Funayuki-Bocho; 4" Paring.

All blades Hitachi #1 White Steel sandwiched between SUS-410 stainless. Laminated wood handles.

First impression: Great feel in the hand. Great edges. Very good fit and finish.
I'm looking forward to using these babies.

Further info can be found on Murray's site:
http://www.r-lab.ne.jp/~carter/

Blues

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Live Free or Die

Blues' Knife Pix
 
Sabatier is not very good! I would recommend Zwilling J.A. Henckels or Stubai knives. These knives are a very good quality and very sharp!

best regards,

Martin www.knifeshop.com
 
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