Berghoff knives

Berghoffs fall squarely into the "you get what you pay for," category. For people who make a big deal out of knives, they're "a lot of knives for the money," and not "a lot of knife for the money."

Don't let the words "German steel" fool you. The Germans, bless their hearts, make plenty of bad steel. In fact, even their "good" steel isn't very good compared to what's available from US, Swedish and Japanese foundries. They also make their share of shoddy merchandise. To call Bergoffs shoddy, or "cheap crap," would be too harsh. But at best they're only one step removed.

File that under, "you asked," and forget it.

So far, you've established that you're comfortable using them with the factory edge. If you still like them after you've run through a few maintainenance/sharpening cycles (however you do that), you'll have your own opinion and mine won't mean anything.

Bottom line: You weren't a sucker. They're not Masamotos, but they're not Chef Tony either. I'd be interested to know what you think in another six months.

BDL

Glad you weren't put off. Talk to me before you start buying more Wusthof. Wusties are wonderful knives in their own way, very tough, with excellent handles and outstanding fit, finish and good-looks. But there are any number of better handling knives which take and keep a sharper edge for the same or less money. It's all about trade-offs, so it's good to go into it with your eyes open.

Also... If and when you decide to drop some serious change on knives, there are much better ways to sharpen than on a steel. A steel can keep an edge true, but it cannot produce one which is simultaneously both sharp and fine -- things which make prepping more pleasant. You don't have to go the big PITA route of multiple stones and steels. There are several, reasonably priced, more convenient and just or almost as effective methods. It's a good idea to suit the tools to the task, so wait for the "real" knives if that's what's on your master agenda.

BDL

Hi!

I am a culinary student (pending graduation May 2012).  What would be your suggestion for a good knife?  I have the knives the school provided but I would like to "upgrade" my set.  Any suggestions?

• We're talking chef's knife, right?
• Western handle?
• How much do you want to spend? 
• Do you see it as primarily a line knife?  Or will you be using at home?
• How good a sharpener are you now?
• Are you willing to commit the time and money it takes to get good?

 

Some generic recommendations:

• Richmond Artifex (The Artifex is to chefs' knives what Forschner is to most other profiles.  The most knife you can get for the least money.  Disclosure:  I have a commercial relationship with Mark Richmond in that I do some paid writing CKtG)
• Fujiwara FKM
• Tojiro DP
• MAC Pro
• Masamoto VG

 

Some generic "to avoid" recommendations:

• Forschner Fibrox or Rosewood (lousy profile on their chef's knife; need too much steeling; almost all of their non-chefs' knives are great)
• Shun -- any of their chef's knives (bad profiles, plus a lot of other stuff)
• Global -- any of their chef's knives (bad edge holding, problematic handles)
• Any laser for use on the line (too sensitive to torquing and bending if you don't already have extremely good skills and are working in a hurry).

 

BDL

BDL, 

What is your opinion on Le Sabatier knives.  I grew up using their carbon steel knives, like them and understand how to maintain them.  But am looking to purchase a few new knives and am trying to figure out if I like them because they're good, or just because I'm used them...

G

Sabatier isn't the name of a single manufacturer, but a great many manufacturers.  For a couple of centuries the name was very much regional (Thiers/Bellvue), but in the last century has been licensed to manufacturers as far from central France as China.  When you buy a Sabatier you want to make sure you buy from one of the quality makers. 

 

I prefer French chef's knife profiles to German, but everything considered if I were buying a stainless, European made chef's it would probably be one of the streamlined Germans (like Wusthof Ikon or Messermeister) because of their better quality control and because German stainless -- for all its mediocrity -- is slightly better than French. 

 

But that's stainless.  I quite like traditional Sabatier carbons, and own enough to count them as a collection.  For many years they were the heart of my active knife set.  "Quite like" isn't quite right.  Love, love, love them.

 

BDL

Oh my gosh I had no idea!  I always thought they were simply a brand of French knives!  Well thanks for the info, and I'm glad I'm not alone in my love of the carbon steel.  I think I will stick with it, why mess with success?  Thanks again.

G