Knives

I conservatively estimate that 99%+ home kitchens in the US have **** for knives (and dull **** at that). I think we need to start a movement to improve the cutlery content of home kitchens.

How in the world does somebody like Chicago Cutlery get away with sell such **** at a premium price when there are quite a few quality knife makers on the market?

I am giving each of my associates one of the Henkels 4-star paring knives that are always on special for Xmas. At least I am doing my little part in improving kitchen cutlery in the US.

Could we call it the Cut-up Crusade?

[Live_to_cook]

What is it exactly you don't like about Chicago Cutlery, besides the price?

I have one of their chef's knives and, while it will never be mistaken for first-class cutlery, it holds its edge a while.

I know I am revealing my amateur's ignorance of what makes a good knife, but if I learn something it's worth it.

Live to Cook: Well, Chicago Cutlery is made from a very soft steel. I don't believe it will hold an edge as well as some of the better stuff on the market. Get yourself a catalog from PCD (Professional Cutlery Direct) and take a look at what they offer. If you look at Wustoff, Henkels, Global, Thiers, Sabatier, etc. and compare them to Chicago Cutlery you will see what I mean. Henkels continuously offers their 4 Star 3 1/2" parer on special at $19.99 just to get people to try them. Get yourself one and try it. You will never use Chicago Cutlery again. You will also notice that the brands I mentioned are sold at the best Kitchen Stores. Chicago Cutlery is sold at all the discout stores and hardware stores. Nuff said. When it comes to choosing which ones I suggested above, I would go with what feels right to you. Most of the knives I have are 4-Star, but I also have Wustoff and Global. The knife I use the most is the Global drop-forged vegetable cleaver (sort of a Santoku shape, i.e. a long narrow version of the Chinese cleaver). I hope this helps.

Professional Cutlery Direct is at: www.cutlery.com

[Chef David Simpson]

I agree with you on this one. I don't like those knifes either. I like "Global" myself. Global is the best knife on the market, as far as I'm concerned.

[mudbug]

Live_to_cook,
One of the most important tools (if not THE most important) for anyone who loves to cook is a quality chef's knife.

If you want a quality knife for the least expensive price, I've found that going to our local restaurant supply store is the best bet. You can go feel the knife yourself. You can get a professional, restaurant quality knife for under $15.00.

For a great knife primer, refer to the following web page and scroll halfway down to "Key Knife Features": http://www.cookswares.com/choosingcutlery.htm

It discusses differences between knives:
• metal vs. ceramic blade
• taper vs. hollow ground
• stamped, forged, or sintered
• carbon steel, carbon stainless steel, and high carbon stainless steel
• wood, plastic, plastic impregnated wood, or metal
• rivets or molded plastic

More great articles about knives here: http://www.backwoodshome.com/articles/blunt62.html
Scroll down to "The kitchen knife"

"My Kingdom for a Knife" http://www.globalgourmet.com/food/eg...1/eggs011.html

By the way, there is great info on how to care for your knives here: http://www.cutlery.com/library/
It has the following articles:
Do you feel comfortable around a really sharp knife?
Do you know how to handle a knife safely?
Do you know how to store a knife properly?
Do you know how to steel a knife effectively?

[Dlee]

Here is my input on the knife topic.

I think for a good work knife for me, is a Forchner made by the Swiss Army people. A 10" chef's is only $30 bucks. What can a person get for $30 bucks. A decent knife that holds an edge ok in balance and if it gets stolen, I do not have to go balastic. It is also the same for my chinese cleaver. A S.S. #3 that cost $12 bucks. These are the cuting implements that I use the most.

Now in reading this some will say how can professional say all these things about a $30 dollar knife or a $12 dollar cleaver. Maybe this person had never felt a "Global or a Henkel" or a real knife or this person only does 10 covers. The fact, is I just did 1500 meals two days ago and also I do own Henkel Pro S's, a couple global (I think that the global's are too light for me. But I do love there tourne knife.) and a lot of Forchners. My parents have a set of Chicago cutlery I hate them every two weeks I sharpen them for my parents. I also slipped henkels and Forchners in their knife drawer.

The real knifes I use at home and the Forchners and chinese cleavers go to work with me. I do love my forchners. They are great work horses.

I think to educate people about sharpening and mantaining the knife's edge is your solution. You need to go from door to door and do a demo on how to sharpen and maintain the edge of a knife.

D. Lee



[This message has been edited by Dlee (edited 12-11-2000).]

[Live_to_cook]

Clearly the whole knife thing is a place where I have a lot to learn. The knives I use now were wedding gifts, that's 8 years ago (seems like longer). Least I have a stone and keep them pretty sharp.

I've lusted after the Globals, etc. but have been telling myself that my present blades are decent enough for amateur pursuits. Y'all may have talked me out of it.

Thanks for the input.

[Mezzaluna]

I've been waiting for some of the information posted here. I have a set of drecky, amateur knives (drecky because they don't hold an edge), and am the owner of one Global (5" cook's knife), which I use for just about everything but chopping. Someday I'd like to have more of them, but finances prohibit that just now. Also, I'm grateful for the links cchiu posted (as usual!!) and will take time to study them and learn.

[cape chef]

To each his own!
I am a 20+ year supporter of Henckels.
perfect balance, very comfortable and I like the Friodur
cc

For whatever it's worth, I noticed eight or ten months ago Consumers' Reports did a thing on knives, and preferred Wusthof. We picked up a 3-knife set, and, mixed with a Henckel, a Forschner, and several Sabatiers, we tend to agree the Wusthofs hold an edge a little better in non-professional use. They've still got to be steeled a lot and sharpened frequently. I use an 800-grit waterstone, and a diamond steel from DMT.

It ain't easy keeping sharp!

Mike