A good knife?

[Vyshtia]

Shun knives here.
I take my knives personally. I love the beauty, originality, top rated sharpness, elegance, traditional, and feel of the Shun knives.

[Mezzaluna]

I just got a Kyocera 3" paring knife from a friend . It's surgically sharp, a little scary, but definitely a new standard in my kitchen.

I have a Global 5" cook's knife I love also. But for big jobs I love my Henkel's 8" chef's knife. I have a 7" Henkel's santoku on order.

[Metrakay]

I have a kyocera prep knife, about 5" blade... I used it for some time, and then it got dull. Needs to go back to the factory for sharpening... Haven't used it since. No place in my kitchen for a knife I can't sharpen. too bad, because it was a great knife. If they come out with a ceramic-knife sharpening tool for "home" use, then I may try it again.

[Choppsman]

i love almost anything that is japanese steel, hatorri, misono, shun...they are all nice..i have a shun

[MikeLM]

Just put this up on the other knife thread- take a look at

http://www.japanwoodworker.com/produ...&dept_id=13173

for fun browsing a variety of oriental-style knives of a wide range of materials.

Nice descriptions and background details, too.

Mike

[Jolly Roger]

I have many knives that I use for diferent tasks, but if I had to carry only three with me, they would be these three: 12 inch Henkles four star-super sharp, hardened steele, holds an edge better than Lynn Swann holds a football. Next, the Forschner "sandwhich knife". Eight inches of serration and two inches of flat heel, this knife is excellent for cleaning fish, breaking down veggies, and slicing the cheese. Finally, anything German that calls itself a boning knife. Preferbly at least six inches and flexible. Get to it!

[Gravyboat]

Kyocera knives are incredible - you expect some resistance when you cut - but there is none! It is a bit like going throu clear air.
However it is just a gizmo not a knife really. The edge will get chipped (i mean small invisible chips) unavoidably especially in commercial kitchen. The blade is very fragile if dropped and I cannot see any practical use if these ceramic knives really. Maybe once a month at home cooking your favourit meal ;-)

[gonefishin]

here's a thread in the chef's forum regarding Gunter Willham knives. The wood isn't quite as nice as it appears on the website...but I really like this knife! I'd easily take it over my Henckles twin select series.

Originally Posted by blueschef

Sorry man, was away for a while in Florida. I like the knife allot. Excellent to work with, feels great in the hand, awesome for the 55.00 price well worth it! And keeps a mean edge! The only issur I would have is it lloks better on the web site than in person, that is not to say it is not good looking, it cerently is bit the wood is a little different than on the site. That being said, I am going to get some more of them!

I would have to echo blueschef's statements. I just love this 10" Chefs Knife. For $55.00...the look, feel and blade...I think it makes easy work of much of the competition.





dan

[pughjr]

hi there.
i am a chef at a resort in CO. all we use is wusthof knives. they stay very sharp with the use of a steel and have the best warranty out there.

i have a wusthof classic wide 8 inch cooks knife for sale. never used still in the package.

make an offer. they retail for around $115

email me with any questions: pughjr@comcast.net

[eloki]

I've used victorinox when I first started cooking, since then, I've bought a shun knife and I absolutely love it! It fits my hand perfectly, and is incredibly sharp.

[GreaseChef]

When I got my first serious cook job at a hotel, I ditched my cheapo knives and dropped nearly a grand on top of the line Henckels. If I had it all to do over again, I would not buy another German knife, my Global knives are much easier to maintain.

Perhaps my sharpening skills could use some honing, but I can't get any of my German knives to hold an edge to save my life. Last year with a global though, I took 1/2 of my fingernail off along with all of the meat behind it. A couple weeks after the last sharpening, and I didn't feel a thing until several moments later. I just grabbed my side towel and said, "Oh, I think this is a bad one." Had I been using any one of my Henkels, it would have taken some serious sawing to draw blood.

As for bread knives, I won't buy anything under 12". I like my big green Sanelli, it is too ugly to sprout feet, and cheap enough to toss when it needs sharpening.

I also always have a loaner knife in my toolbox for whenever somebody asks, "You have a knife I can use?" Of course I do, it's a 50+ year old knife/ machete hybrid, 15" long and curved like a sword.

[bigwheel]

Only people who buy **** knives is dumb yups with gold visor cards. The pros all use Forschner Victornox. Click this link and tell em uncle bigwheel sent ya. The boy will treat you right. Get the firebox handles like the fella say. Dont forget the 6" curved boner either (no snickering please) it be the most versatile knife in your drawer. Free shipping when you break a hundred or used to be anyway. Leaves just enough leeway for the paring knife and the steel to keep em sharp. Forschners aint like the kraut knives you do not have to hire a tinker or buy a grinding wheel to keep em sharp.

http://www.justknives101.com

bigwheel

Originally Posted by Cook-Jetto

It depends.

I like ones made from germany. Because the're stainless steel. DOnt buy the wooden ones.

Emerils knives are ok. but a brand named wolf something is decent

[foodpump]

The current issue of "Cook's Illustrated" features a Knife comparison. Victorinox cleaned up in most categories.

The first Victorinox I ever got was back in '85, a real Swiss soldier's pocket knife--free too! (along with a free gas mask, a free sleeping bag, free green fatigues...) Ever since then I've been using Victorinox and never hestitate to convince others too.

[culinarymd]

I have a Culinar chef knife and bread knife. Also a Grand Prix III sutoku and paring knife. Although they are German, mine don't fail to cut wonderfully. I sharpen them myself and keep them honed with my steel. They also feel so natural in my hand.

[dano1]

Originally Posted by foodpump

The first Victorinox I ever got was back in '85, a real Swiss soldier's pocket knife--free too! (along with a free gas mask, a free sleeping bag, free green fatigues...) Ever since then I've been using Victorinox and never hestitate to convince others too.

heh, and a few more freebies too i'm sure.