Kithchen knifes

M

MamBo

Joined
Feb 10, 2002
Messages
223
Hi,
I need more info about kitchen knifes. (one of my website users asked few questions and I'm no idea about them)

maybe someone could give me the info, or direct me where I could find it. I need in paticulary:

what the good/best steel for kitchen knife ? (how it compares to ceramic)
what the best brands for good cheap, average or expencive production kitchen knifes.

in general all info is highly apreciated :)
 
Ceramic kitchen knives tend to be brittle. Have you ever dropped a knife? I have but, since it wasn't ceramic the worst thing do come of it was edge dulling (no chips or fractures).

What's the best kitchen knife steel? That's were wide open question. How are you with knife maintanence? Would a patina bother you? Do you want a knife you can sharpen yourself, sharpen easily or, sent back the manufacturer or maker only for sharpening?

Carbon steel may be the best for someone who maintains their knife. Stainless is must for everyone else. 440C seems to be a very good cost effective stainless steel for the kitchen. CPM30V may show some promise but, it is too new to know if it will work well in that environment. How about Talonite/Stellite? Depending on your use it may be the ultimate with no rust and nearly indefinite edge retention.

"Good" cheap knives? Spyderco kitchen knives
"Medium"? A single premium "German" knife such as a Wustoff 8inch Chef's knife.
"Expensive"? What tax bracket are you in? Expensive to one is cheap for another. George Tichbourne makes very good custom knives at a great price. Murray Carter does equally well with the Japanese style.

For what it's worth, the ~$300 German knife block sets are all going to perform about the same. Find the set that fits your hand and cutting style. A Wustoff will "rock" more then a straight edged Henckel's chef knife.
 
I have a custom 8" kitchen knife. It has S30V steel because IMO it is the best stainless. Other good stainless steels would be somehting like BG-42, S90V, ATS-34, Aus8/10, etc. Like stated ceramic is brittle, if you drop it in the sink it will chip, i want a knife to be more durable than that, even a kitchen knife.
 
Hello MamBo,

I've been looking for awhile.

This is my next purchase. :)

GLOBAL

This a Global 3 pc set. Set contains a G-2 8" Chef's Knife, a GS-5 5" Vegetable Knife and a GSF-15 Forged 3.5" Paring Knife (about $130).
 
Wustof is deff the best german brand in my humble opinon. Global makes great knives though but they are generally made for a little different type of cooking. Also the feel of the knives I would deffinitely different and worth looking at.
 
Ceramic and Titanium kitchen knives are wash machine proof. steel knives not. The blade from a steel knife receive always a little bit rust (at the begin not able to see with the eye but after years......).

If a person give the knives in the wash machine, I suggest titanium knives. These knives hold the edge longer as steel knives, the break risk is approx. the same as at hard steel knives and titanium knives are wash machine proof.

Ceramic knives break to easy.

Good forged steel knives are very fine. I have a 60 year old forged knife in the kitchen which I use daily. I wash it by hand and sharp it regulary with a sharpening steel. Approx. all 15 years I must sharp it on my big grinding wheel and then on my textile wheel. That's a normal forged stainless steel kitchen knife as we sale it from Stubai on www.knifeshop.com Wusthof, Dreiturm, Henckels, Boker,.... forged kitchen knives are also high quality knives.

I hope this help!

Best regards,

Martin
www.knifeshop.com
 
I was talking with the folks at Microtech about their fillet knife. I was told that there has been much consideration about manufacturing a line of kitchen knives. If this comes to fruition, I'm getting two full sets, one to use and one to admire
 
Mambo, there are basically three lines of kitchen knives to choose from: They are forged, stamped, and custom. Wusthoff, Messermeister, and Sabatier produce fully forged knives. The JA Henckel line of knives is using some type of splinter technology now, and from what I understand, they are welding parts of the knife together, so they would not be included in the fully forged knives. Fully forged knives are poured into molds and shaped from there on for their intended purpose. Stamped knives are stamped out of sheets of metal and cost less to produce. The Forschner line of knives produced by Victorinox are premium stamped knives. I do not own any as of yet, but that is going to chnage in the near future. Forschner's are rated very highly.

Keep in mind that the majority of companies that produce fully forged knives also produce a cheaper line of stamped knives. Big D1
 
You must log in or register to reply here.
Back
Top