knives

hey i was wondering what everybody's preference's for knives was i myself like henkle's just because they last a long time. for example my grandmother has a henkle butcher knife that has been around for a very long time and it still cuts like a charm but it has been sharpened so much over the years that it is half the size it was when her father bought it. i was also wondering if there was any certain time you should just throw awa you're knife if it gets too small after sharpening it for years and having the tip break off a couple of times.

[theloggg]

I have Henkel Pro S and Global. Overall I prefer the Globals. My favorite knife if the Global Chef's 7in wide blade.
http://www.tavolo.com/docs/shop/cata...01239&SH=false

Dethick:

I too have Henkels (4 Star). I started collecting them several years ago. However there are quite a few others on the market that are quite good. Two that come readily to mind are the Wusthof and the Globals. While most of my knives are Henkels, I have some some of Wusthof and Global. My favorite knife is my Global Vegetable Cleaver. I can highly recommend the Henkels, Wusthof and Global. I also have a custom paring knife by Stone Soup, which is made from surgical steel that I like very much.

Forscher/Victorinox has a good line of less expensive knives that are highly rated. I suspect that this would be the most practical for the professional kitchen. Save the pricey stuff for home use.

Saveur's last issue showed a Japanese made French style Chef's knife which looked like it would be pretty darn good...the Nenox. However, I have not been able to find a source in the U.S. yet. I believe they are also pretty pricey. I am guessing that the Nenox Chef's knife will probably cost about $300.

One of the best sources for knives is Professional Cutlery Direct (PCD). See
http://www.cutlery.com

I am anxious to see what others have to say about this.

There are some other previous threads that gave some very good information on knives.

At school they issued us Icel knives. They are very good quality, High carbon, and stainless. I'd recomend them to anyone. I also like Globals and to me nothing beats a good Santuka, made by anyone!

I got my first Global for Christmas. Magnificent knives. I wouldn't buy one until you've felt it, though. I have a feeling these are one of those love it or hate it kind of things. They do feel a little different in your hand.

[This message has been edited by mofo1 (edited 01-21-2001).]

Hi,
At 20 I had to have French Knives, at 30 it was Swiss, by 40 it was German and at 50 (now) my favorite is a Japanese Slicing knife that did that to the top of my finger the first time I used it. In short, you will know what is best for you when you use it. The ones that don't 'fit', give away. P.S. Good knives don't come cheap.
David

I prefer Henckels. my basic set is made up of the twin master line and my carving set is 4 star. I also hope to pick up a couple of Global knives, a utility knife and the vegetable cleaver.

[KyleW]

I use(d) the Forschner/Victorinox that Crudeau mentioned. They are great. They seem to fit my hand well and hold a nice edge.

I was given a 10" Wide chef's knife for Christmas. Using this knife borders on a religious experience. It is so much heavier than the Forschner that I now realize that I was doing work that the knife could be.

That said, I purchased 10" wide chef's, 6" chef's, boning, filet, bread, slicing and 4 paring knives from from Forschner for about what the 10" Wusthof costs www.cutlery.com is indeed a good source.

Kyle

[This message has been edited by KyleW (edited 02-05-2001).]

[This message has been edited by KyleW (edited 02-05-2001).]

I was issued a 10 piece Wusthof Classic set through school, and I absolutely LOVE them!

[ 02-07-2001: Message edited by: ChezMichelle ]

[holydiver]

I like the forschner/ victorinox and global"s. The thing about forschner is nobody on the net carries their forged knives. The one"s they all sell is the fibrox handle ones that are not forged they are decent too I have some. I got a forged set at an forshner outlet store in CT. it's the only place I have ever seen them they sre as good as German knives and a lot cheaper.

[SeattleDeb]

Mine are a mix of Henkels and Wusthoff and they do me just fine.

[chefjohnpaul]

I have an 8" Wustoff "Grand Prix" that I just love. Of all the knives I've owned I like the feel, balance, and edge of the brand with the Trident!

The best advice that I can give when it comes to purchasing knives, is buy what FITS. Personally, I only have one Global Knife (a 12" serrated bread knife), due to the fact that I'm not much for the handles, they're too skinny for me. I have quite a few Henckels Pro-S, and 4-stars. I personnaly don't care for the 5-stars, because even if they are molded to your hand and everything, they just feel artificial to me, someone who has always used standard handled knives. As far as Wusthofs go, I LOVE them. They have the exact same blades as Henckels (their factories are right across the street from each other), and I prefer every line of the Wusthofs. They have exceptional balance, weight, and sharpness capabilities, and one in particular comes in mind..the 7" Grand Prix Santoku with Granton Edge. It is my BABY in the kitchen, and at 70 bucks, a STEAL. I love it, and will more than likely buy another one when this one gets retired. Another MAJOR consideration for knives is PRICE. It's hard to say it, but you really do get what you pay for. There's absolutely NO contest between a $20 chef's knife, and a $90 chef's knife. Be prepared to drop at least 400 for a basic set of knives. All in all, I've got close to 3 grand in knives, and I love them all. Remember, knives are something to be loved, not feared.

Knives have souls.

They do have soul's and personalities! Right now I am mad at my 8" because it sliced the top of my thumb off!! But can't get enought of my new off-set serrated knife... I would recommend the style, great for cutting bread... Wusthof