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kitchen knife choices. please help.


knife law moderator
Dec 25, 1998
I would like to gather some recomendations for kitchen knives. I want to replace my el cheapos and get some good quality kitchen knives but dont want to spend a fortune. Any recomendations? I would be purchasing a whole set. Preferably with the wooden holder but not necessarily.


There are several threads on kitchen knives going on right now. I'd recommenbd checking those out. I have found that a full set of kitchen knives really isn't needed. I would go for quality over quantity, as not every kitchen knife set is really practical. I use two knives....well, three...in my kitchen. The primary knife is a Spyderco Santoku (get it from www.bullmancutlery.com) which is perfect for veggies and meat and all types of chopping, slicing, dicing, etc, including very, very fine dicing. It is AWESOME and retails for around $30, I believe. I would never start a kitchen without one. In addition to that, I use a bread knife. Anything serrated will do, and probably won't ever need sharpening due to the fact that bread doesn't have a very high Rockwell Hardness, unless you live in Italy, in which case the bread is so damn good you tear into it before a knife is even thought about! :)
Finally, a good paring knife is in order for doing small jobs. If you eat lots of meat and like to cut the bones yourself and dis-joint stuff, then you will need a fairly heavy-duty chef's knife that is thicker stock and has a duller, stronger edge. The Santoku isn't made for bones. Spyderco makes the paring knives, too, although I haven't used them. If you have a mate that helps in the kitchen duties, then I would probably aim for one chef's knife for hardcore work, two Santokus (these are so awesome I can't put it into words hardly!) and three or four paring knives of various types (drop points and Wharncliffes are the most common). A steel is also a good idea to reduce the amount of sharpening needed, and a good sharpening stone is helpful (I use a Norton fine stone for a poliched edge). Good luck and let us know what you settle on.

PS- I can make Kydex sheaths for any of your kitchen knives, if you so require! ;-)

My Custom Kydex Sheath pagehttp://www.geocities.com/CollegePark/Lab/1298/knifehome.html
Palmer College of Chiropractic
On Two Wheels
A set that is practical and attractive can be seen at:

These are Swiss made Forschner knives.

The above link may not be the best price so I would shop around the web before buying anything.

The long knife can carve large roasts and turkeys. The middle chefs knife can cover all of you veggie, dicing, and cubing needs (it's the one you use on your cutting board--you absolutely need a cutting board). The small knife is for paring (peeling and coring apples etc).

The steel in these knives takes a sharp edge, is easy to sharpen, and is reasonably tough. The shape and thickness of the blades are very practical. I like the rosewood handles. You should be able to see what they look like at many knife shops or department stores.
I have a "ton" of Forschner knives in the kitchen. I got the molded handles with the "NSF" seal of the blade models. I have found out that the knives with the NSF seals are designed for commercial kitchen use. They have to stand up to VERY HOT water and various chemicals to sanitize the whole knife, health laws ya know. I agree with the other poster that the steel is easy to sharpen, keeps its edge nicely and the blade thickness seems about right for each design. A side note is that my wife has corporal tunnel in both hands and finds the handle size very easy to use in the other than pairing knives. They are also inexpensive verses other knives if you don't like them. Try one or two in the store for fit in your hand.

I have a few Messermeister knives and like them alot. I was told that "they are made like the Henckels used to be". I don't know the validity of that claim, but these knives are excellent.

I also recently purchased some from A.G. Russell, and they seem to be high quality at a low price. Time will tell on these.

Everyone's comments about Spyderco's kitchen knives are really making me itch to buy even more kitchen knives than I need!! However, buying kitchen knives is an easier sell to the wife than another folder
I have a set of Henckels that I bought in 1974. Still a great set of knives. I snapped the boning knife on a deer last season.

Hold an edge great! But I'm not sure about today's quality.