kitchen knives?

B

bowler1

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Mar 26, 2000
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What are your suggestions on high quality kitchen knives of traditional design (not Syperco, Cold Steel etc).

I already have a Pack River chef's knife and am looking for something in the way of a 5-8" utility or slicing knife.

I ordered a Henckels 6" utility, but was dissapointed as the blade was flexible like that of a fillet knife. That did not impress me.

What are your recommendations. (price range preferably under $100).

thanks

Matt
 
Absolutely have a look at George's kitchen knives. They are fantastic and great value. I posted a review of one of his carving sets about a month ago. You might also consider Thomas Haslinger, another forumite, according to the style that catches your fancy. You can't go wrong with either. I don't think that the factory knives, german or otherwise, compare at all.
 
Order a Henckels 6" chef knife. Get the one with the WIDE blade. It doesn't flex one bit.

And use the Pack river as your slicer
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Hey Matt,

Check out the stuff from F. Dick, they have a tendency to make a stiffer knife than most. Also if you can find them Wenger makes a nice 5" utility that I have and enjoy. One of your other options is to find a 5-6 inch stiff boning knife. It is a narrower shape but there is no flex. Good luck.

Andy
 
Matt, I have an 8 in Gerber slicer/utility that is the best kitchen knife I have ever used. It holds a great edge and it feels as good in the hand as a good fighter. And it was less than 30 bucks.
Jake
 
Look, in the forseeable future, for an 8" chef's knife and a 7" santoku from Fällkniven, in VG10 steel, for people who want their daily use steel to be in the same class as their "tactical" or "sporting" knives.

But they're not likely to be mistaking for "traditional." Kraton handles, black Teflon coated blades for the ninja chef.
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- JKM
www.chaicutlery.com
AKTI Member # SA00001
 
I have to jump in here and say that any well equipped testosterone filled kitchen has both the Trace Rinaldi Talmadge tactical kitchen knife and the Greco Meat Eater 2000. I love that Greco's name
 
Can you tell us a little more about these last two customs? Both makers are on my short list, but I haven't actually used either of the two nknives mentioned.
 
Bowler,
In the way of a slicing knife I have a Boker ceramic that I love. Boy can that knife cut. But, although it is a great slicer, outperforming my steel blades it is a 0 for utility and it can only be used as a slicer. They are also a bit costly. Mine is a small one too and its cost was not that cheap and I got it discounted.
 
I got the tramontina professional series, the one that looks like the Henkels w/riveted handle. Worked pretty good once I thinned out the edge, and they survived a year at college with no damage, staining, chipped edges or anything. Very inexpensive, too. $17 for a 6" utility at walmart. Decent kitchen knives for pretty good prices. Not the best, but definetly not the worse, either.
 
Try Murray Carter from Japan. He has 3 different lines of knives including his traditional Japanese white steel core with stainless outside layers. This is the best kitchen knife I have used.
He will be at the Blade show again. I will pick up another one of his kitchen knives. And at very good prices.
jf
 
You might want to check out Wustof Trident, made in Germany. Very stiff knife and extremely well made. I have 5
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and haven't been disappointed yet.

cheers
Aaron
 
thanks for all the info. Does anyone know where I can find info about the Trident, or the Murray Carter knives on-line?

thanks
Matt
 
I don't know anything about where to look for Murray Carter's stuff(although i do remember that I just read a story on him somewhere in just the last couple months, I don't remember where though!!!!).

For Wustof-Trident you can check out the following two sites:
www.knifemerchant.com www.pcd.com

Both of these companies specialize in kitchen cutlery and have nice large selections with good prices.

Good luck, Andy
 
i'd go with a forschener blade, various makes modles cheap, good edge, professional's make good use of them, and they come with excellet handels.
 
Under 100$ or close! 1084, forged, high thin flat grind w/ a great temperline and very comfortable handle... My wife stole it from me and now it is hers. Great in the kitchen and camping! Ken Durham from AL did it. The blackwood is very dense and balances the knife great with the handle up and out of the way.

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The article on Carter's Japanese/Canadian knives probably was the one in Ken Warner's Knives Annual, "Knives 2000" See also "Knives 1999".
 
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