Kitchen knife question

fishface5

fishface5

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My aunt loves to cook but her knives are awful - thinking of Xmas gifts, does anyone have impressions of the relative merits of (1) the Global 1-piece series (2) the Calphalon damascus series, and (3) the Kershaw Shun damascus line? I know the Shuns have gotten good reviews but I think she'd like the more modern styling of the other two options. Tx for any input.
 
i wouldn't buy any great knives for anyone who doesn't know how to take care of them.
no offence to your aunt. buy her the costco, single man, henckel (made in brazil or taiwan) knife block set. see how they're cared for, a couple years, before springing
for the high priced stuff. there is usually a reason that folks have 'awful' cutlery...
just like there is a reason not to lend your pocket knife...the real gift would be, buy with the knives a sharpener and help teach her to sharpen, till she's profecient at it...
like one of the 'V' stick system.
my $.02
ulua
 
thanks but I'd really like to know about the mentioned knives. She will care for them properly once she sees the difference that decent knives make.
 
Globals seem to get a lot of cred in cooking circles. I'm not sure what "CROMOVA 18" steel is similar to, though I've seen Aus-6 and Gin-1 listed as the blade steel. Still, they're elegantly designed.

With Calphalon I have no direct or indirect experience. The only other manufacturer I've heard of using VG-1 is Cold Steel, which, given their gimmicky marketing, makes me wonder. They do make pretty good pots and pans, though (Calphalon, I mean).

Kershaw Shun also has a fairly strong following, including my Food Network hero, Alton Brown. VG-10 is an unquestionably good steel, and Kershaw does have a good reputation for quality.
 
There are several kitchen knife threads on here.
I have some Wusthofs that are nice and light well balanced and cut like a demon.
I also have some cheap Tramontinas made from reasonable steel that are just as good and 1/4 of the price.
 
I agree with Ulua.Yesterday I mentioned to a woman that I carve the Thanksgiving turkey.She asked if I sharpen my own knife !!! So there was no confusion I said absolutely,and they are kept very sharp and I never permit anyone to touch my knives !! I do it with a Shun knife ,they are great.But it's wasted if you don't take care of it or use it properly ! Get some lesser knives for her and when you visit sharpen them for her.
 
I have had a set of Globals for 4-5 years now. They have held a great edge for a long time. Took my edge pro to them last year and thinned down a little and they cut very well. That being said my neighbors and friends now have the Calphalon damascus blades. This last summer I was buying them off the bay for around $25 each and they made great gifts. The blades are nice and thin and they too hold a very good edge. Did not like the idea of them being made in China but have so far been a very good inexpensive kitchen knife. I have not tried a Shun, but with a VG-10 core and Kershaw name you could not go wrong, for a price. I would have to give the Calphalon two thumbs up on their kitchen knives based on feel balance and edge holding. Hope that helps.
 
Buy her Spyderco Sharpmaker :), even unexpensive knives can stay sharp for quite long time IF:
  • you are not cooking 365/24/7 :D
  • they are properly sharpened ((if needed) put primary bevel that is more acute than 40/30 degrees (=Sharpmaker angles) on her knives so that when she sharpens them she will be working on microbevel only)
  • they are handled like knives :) (i.e. teach her not to cut on a plate, not to throw it into sink and dishwasher etc.)
 
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