Kitchen knives - which one ?

K

Kurdy

Joined
Jun 4, 1999
Messages
143
Hi.
I haven*t been looking much other topics so sorry if there was one about kitchen knives.
I am interrested in good set of kitchen knives (steel and ceramic) so what brand is the best in your opinion ?

Thanks.
 
I bought nice Dreizack chef (25 cm) in Getro (Zagreb) for 417 kn ($50). Downtown prices are much higher (double). I found there a nice parer for 56 kn ($7) Urgrossmutter's messer, real steel (non-stanless). If you prefer inexpensive set, Tramontina (Brasil) are the best.
Generally, Henkels (Zwilling), Dreizack and Meistermesser are the 3 top manufacters.


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The AG Russell kitchen knives look good and are made of a better alloy than others. Tungsten alloys get very sharp and wear well.
see link:

http://www.agrussell.com/agrussell/agkt.html

The Spyderco kitchen knives are also made of a great alloy.


[This message has been edited by Jeff Clark (edited 03-07-2000).]
 
I would vote against ceramic. It holds a good edge, but not forever, and not the best edge, and when it finally loses it, you can't sharpen it. At least not on any ceramic rods or stones I've ever seen. Go steel, and get a sharpening steel too, unless you like sitting down on the sofa with a stone, a blade, and a whiskey on a regular basis. Then buy whiskey.

I have a cheapo set of knives that have served me very well. Unfortunately, I had to buy the bottom end of the cheapo line to get a straight edge, all the slightly less cheap blades were serrated (The 'Never gets dull' type). They sharpen very fast, hold an edge long enough to prepare any meal I've ever done, up to and including slicing fish very nicely for sushi, and, for the most part, haven't minded my abuse.

My only two complaints would be heft - they feel light occasionally, not a using problem, just a feel thing - and finish, they are a plain wood with mediocre brass rivets. No real issues for standard kitchen use, but not heirloom-type longevity.

On the expensive end, I am partial to things of spyderco making, though I've not experienced their kitchen knives yet, and I have had a good experience with things of Henkels before, but they seem to be overpriced.

I guess I'll stop rambling now...

Stryver
 
Consider Tichbourne, Haslinger, Storch, and Harildstad, for Canadian customs at excellent prices, and Hattori distributed by Laganet for japanese damascus chef knives.
 
I’ll second HJK’s recommendation for handmade knives; for a tool that will see as much use as a kitchen knife you really want to get the best product you can afford. I’ve tried several relatively expensive knives from the major kitchen cutlery manufacturers; some are very good but none have the balance or craftsmanship of the kitchen knives I’ve ordered from George Tichbourne. The materials George uses are top-notch and the finish he puts on his knives is superb. It’s also apparent that he’s put a lot of thought into both the blade and handle geometry on his knives…the ergonomics of these pieces are far superior to the “factory” knives that I own. You can get a great handcrafted knife and superlative, personalized customer service at a price that compares very favorably to the medium-to-high-end products offered by the factories. I’ve never ordered kitchen cutlery from other custom makers, but I suspect that their products are excellent choices as well. I use my kitchen knives more than any other blades I own…I think I get “more bang for my buck” with my investments in handmade kitchen cutlery than in any of my other knife purchases.

Jim
 
Spyderco for better steel, working class price, in a small line that can do nearly everything.

Forschner for OK steel in just about any specialized configuration you want - like a 12" slicer, or a 40-some different boning knives.

I've gotten lots and lots of use from a 4.5" Kyocera ceramic fruit knife. Just keeps on cutting.

In factory knives, Hattori VG10 cutting steel between stainless damascus outer layers, for high performance, suitable for a nice wedding present.

Kershaw-Bonvivant knives, with hollow stainless handles, are also nicely packaged for a wedding present, but I'd rather use their lower price line with rubbery non-slip handles.


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- JKM
www.chaicutlery.com
AKTI Member # SA00001
 
Recently a 9.5" Spyderco chef's knife and both sizes of their "Utility" knives have been available in plain edge.

Performance of the santoku vs the big chef's knife? Depends on your personal style, and what you're cutting. Both will chop vegetables very efficiently. The big chef's knife will do it over a wider area of cutting board. The santoku will probably work better for peeling, or cutting a thin spiral slice.



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- JKM
www.chaicutlery.com
AKTI Member # SA00001
 
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