Kitchen knives

S

SPC_rex

Joined
Nov 2, 2008
Messages
270
I entered the fray of kitchen knives a few weeks ago, and they arrived last week. Thanks to several threads here at blade forums I got a fairly good idea of what I wanted. I ordered several from the Victorinox/Forschner line, a Shun Santoku, and a magnetic holder from Boker. First impressions:

All knives came super sharp, and I can slice an onion paper thin. The thin, mirror polished blades on the Forschner slide through a medium with ease. The rosewood handles are a nice touch. Time will tell how well they hold their edge.

I haven't cut anything with the Shun, yet :eek: F&F are everything I've come to expect from Kershaw. The handle is contoured to fit a right handed person, but my wife (lefty) says it's not a problem for her.

Boker. I like the looks of the wood on this. And it has a nice heft to it. Only foible is there is no magnet on the back side of each section, so I cannot place knives on the back side :( I do, however, prefer it over a knife block. It's easy to rub the edge against the wood retrieving/inserting the knife.

Obligatory pics:

http://s968.photobucket.com/albums/ae164/spcrex/?action=view&current=DSC05134.jpg&newest=1

http://s968.photobucket.com/albums/ae164/spcrex/?action=view&current=DSC05135.jpg&newest=1
 
You've got all the bases covered. I think you'll like the Forschners.
Not quite up to Shun, IMO, but still a great knife for the money.
I know your gonna love that Shun. My Japanese kitchen knives are pretty much the last kitchen knives I ever anticipate having to buy for the rest of this life.:) The Japanese make top shelf stuff.
Word of warning, be aware Japanese kitchen cutlery is a dangerous and slippery slope. Once you get a taste it's like crack. They could give out the first knife for free cuz they know you'll be back for more.:eek:
For example, I started out with a Tojiro Pro. I know own ten.:o
 
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nice.

having a good set of kitchen blades makes life in the kitchen so much more pleasant.
 
Good intelligent selection. The one thing I would suggest would be to add a couple of paring knives. With two of you who cook, there will be times you need at least two, and even just cooking for myself, I hate to have to stop and look for where I put the parer.
 
misque said:
You've got all the bases covered. I think you'll like the Forschners.
Not quite up to Shun, IMO, but still a great knife for the money.
I know your gonna love that Shun. My Japanese kitchen knives are pretty much the last kitchen knives I ever anticipate having to buy for the rest of this life.:) The Japanese make top shelf stuff.
Word of warning, be aware Japanese kitchen cutlery is a dangerous and slippery slope. Once you get a taste it's like crack. They could give out the first knife for free cuz they know you'll be back for more.:eek:
For example, I started out with a Tojiro Pro. I know own ten.:o
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I am just starting to see what you mean. I used the shun on some veggies for a stir fry today, and wow what a knife. Time will tell how well the edge holds up, but so far I'm impressed. That thin edge makes me a little nervous. Does it hold up or does it have a tendency to roll?

sambo. said:
nice.

having a good set of kitchen blades makes life in the kitchen so much more pleasant.
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Yes, indeed.

Leftoverdj said:
Good intelligent selection. The one thing I would suggest would be to add a couple of paring knives. With two of you who cook, there will be times you need at least two, and even just cooking for myself, I hate to have to stop and look for where I put the parer.
Click to expand...

Another paring knife is next on my list.

thombrogan said:
If you thought your knife addiction was expensive before.....

Muahahahahahahaha!
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You are right. this setup cost me over $300 :eek:
 
sambo. said:
nice.

having a good set of kitchen blades makes life in the kitchen so much more pleasant.
Click to expand...

i agree, i have an old set of henkels that ive been using for years but just last year a sprang for a brkt chef and chefs utility - man what a difference. the brkt's are super sharp and hold an incredible edge. i want to ad a shantoku in the future.
 
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