Cooking knives

[mtwarden]

IF (don’t now, but we’ve got a few lotto tickets on the fridge ) I had the $, I’d love to scoop up a custom set from Benchmade

 

[dtrkyman]

Have a full set of Wustof, I bought the wife 15 years ago, still good as new, SS handles!

Got a global sushi knife on close out, thing is awesome!


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[drmikeyj]

Buy a good set of kitchen knives that aren’t cerakoated. Microscopic particles of endocrine-disrupting “forever chemicals” and being deposited on food with every slice.

 

[IDVortex]

Slowly am collecting Shun Knives. I'm more of the knife nerd than my wife.

 

[Davyalabama]

^ I'm regularly having to pull our knives out of the dishwasher; my wife listens about as well as I do

I'm with some on Chicago, they've moved the factory and aren't the same, they are in the attic now.
Wife bought Henckles (cheaper set - they make their junk too), Carote (she liked the pots, pans, knives from a lake house we purchased), these are actually pretty sharp, but I haven't had to sharpen them yet. I'm not really a fan of either one. We have purchased Oyster and several off brand Chinese stuff for 6 different short term rentals we have, I'm not much of a fan of those either. I think in one or two rentals, we've even purchased another set, you know how things go missing.

I've wanted to try Dexter's, but the wife wants things to look nice out in the block. I may have to buy a few and just keep in a drawer, I've seen several different deer processors use these around where I live. I've read other sites, they tend to like the Victorinox and Wustof knives as has been suggested here, the Shun is something on here. I'm not in the habit of putting out a hundred dollars for one knife or two to three hundred for a set. Too many knives get abused and thrown in the dishwasher. I've watched a Japanese guy on youtube that has some interesting knives, but again, I'm not paying those prices.

I'm not a chef or anything, I just want something to cut decently and is fairly easy to touch up, so, I just get by with what we have. There is just too much in this world to actually care about for me. As long as the 8" and pairing knife will sharpen, with my mediocre skills, I'm fine. Though something nicer would be great too. If I've got something big to lay into, I'll go to the truck and get the KaBar. I know it's sharp.

 

[chaser_2332]

I have several shuns and they get razor sharp, my only complaint with them is the steel is a touch too hard in some of the series and is a little more brittle than i would like, he blade tends to get chips in it easier than most. That being said i still prefer a thin Japanese style knife on most things other than breaking down things like a chicken and in that case i use a regular western style like a wostof

 

[Article 4]

I run the Henkels Professional S knives - have had them for 22 years and counting - tough and takes a savvy guy with a stone to sharpen them however when sharpened, they are outstanding

 

[Jason Snyder]

They were good back in the day, but moved all production to overseas. I still have a CC paring knife from about the same time period and they were good back then.

Today was handle maintenance and sharpening.

 

[NRA4LIFE]

Don't ever put those in the dishwasher. That is a beautiful set there.

 

[Jason Snyder]

Don't ever put those in the dishwasher. That is a beautiful set there.

Absolutely not. I’d really fallen down on handle upkeep the last 6-7 years. Did a little sanding this morning. They’ll look like new after a few more coats of oil. The little boning knife has taken apart a lot of hind quarters on the kitchen counter over the years.

 

[NRA4LIFE]

I'm starting to put a new handle on an ancient CC paring knife. Should be an interesting little project.

 

[6mm Remington]

No-one has mentioned these. I wonder if Buck kitchen knives are good knives. I suspect they are as they are USA made. We have a couple Buck 110's in our family and they have been excellent knives. I also had a 119 that was a great knife. I gave it to my grandson. I will not ever purchase one of their made in China junk that they have sourced out.

My grandfather was a butcher when I was growing up until about 1972 when he passed away. He used nothing but Forschner knives as did all the other butchers. Aren't they still made or are Victorinox now, or made by them?

 

[Jason Snyder]

That’s a good looking knife.

I need to pick out a good carving knife.

 

[6mm Remington]

That’s a good looking knife.

I need to pick out a good carving knife.

With that handle it lists for $150.00 on their site. I don't think that price is over the top. They call it their Petite Chefs Knife with a 6 3/4" blade which is a nice length and not too long!
This one below is $100.00 with the Rosewood handle.

 

[prm]

I just got a Shun Damascus Santoku (5.5”) for Christmas.

 

[Amos Keeto]

We've got a bunch of odd ball stuff.
One of my favorites is a ceramic knife! I COULD NOT believe just how sharp it was and how long it's maintained its edge!
Got one custom blade. It's what I use primarily when cooking.
Everything else is "Old Hickory".
Old Hickory is plain old carbon steel, holds an edge fairly well and easily resharpens with a steel. Works for me.

 

[Sinistram]

When we got married, the only thing I wanted (other than the wife), was a baller set of kitchen knives. I got them. Shun Premier Damascus. They're gorgeous, very well made, and so sharp you can cut yourself just thinking about them! The only caution I'll give is their blades are thin and ground to a very narrow 17 degree angle. They are slicing knives, not chopping or hacking knives. If you can't abide by that, I'd say get something with a chunkier blade or you'll be constantly dealing with micro chips in the edges.

 

[bradmacmt]

The problem with Shun VG10 steel is its heat treat - too hard and therefore brittle/chippy. Some makers do VG10 better. Overall, I'm not a VG10 fan as I think there are much better steels out there. Shun's are nice enough, but there are a lot of other knives that I'd choose first for the same money or less.