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Can anyone reccommend a couple nice cooking knives?
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cHeeZeFacTory
Golden Member
global or shun
One thing I have to say is it did take me a little while to adjust to the Global knives. After switching from a heavier, German-made knife, the Global felt absolutely light as a feather. I actually slightly adjusted my grip and technique to accomodate it, but I love it now and can't imagine going back to the heavier varieties.
KT
KT
silverpig
Lifer
Be sure you want a santoku and not a chef's knife. You can't "rock" a santoku knife back and forth like you can a chef's knife. They're really more of a slicing vegetables kind of knife.
I'd go with this. There's no pic on that page, but it's just a combo set of this 10" chef's knife and this 3.5" paring knife.
Look for a knife made with a good hard stainless steel. You can always sharpen the bevel to whatever you want later, so the initial sharpness (which is what people who like Globals like about them) doesn't really matter much.
GooeyGUI
Senior member
Cutco Cutlery
"The World's Finest Cutlery"
I saw a show about the world's sharpest things, and this is what they showed as the top of the line for knives. They are supposed to last a life time.
http://www.cutco.com/customer/guarantee.jsp
Cheesetogo
Diamond Member
I own a CutCo chef's knife and it's not really that great IMO.
Brainonska511
Lifer
My parents have had a set of Henkel knives that have been working perfectly for the last 20 or so years.
DisgruntledVirus
Lifer
That's not really the reason I love my Global's. I love the low weight, look, feel, how easy it is to just use (other then the sharpness), and many other things.
Also IIRC you shouldn't change the bevel of a knife from what it came as from the factory.
I'd start with an 8" chef's knife. Japanese steel is great, but I have a Henkle 5-Star and love it. I also have a Santanku but I think those have been popularized by some cooking shows and I find my 8" chef's knife to be far more useful and it always my go-to knife.
Keep an eye out for a Bed, Bath, and Beyond coupon or a Macy's coupon. A lot of times they exclude higher end cutlery, but sometimes you'll find less restrictive ones especially for macy's.
Keep an eye out for a Bed, Bath, and Beyond coupon or a Macy's coupon. A lot of times they exclude higher end cutlery, but sometimes you'll find less restrictive ones especially for macy's.
BlahBlahYouToo
Lifer
which line of henckels?
if it costs less than $40 per knife in a set, then you're getting the wrong henckels.
BlahBlahYouToo
Lifer
i have a couple of cutco's that i really like. the sandwich maker and the shears...
the shears are the best of any brand out there.
kage69
Lifer
For the best value, I'd say Messermeister knives. Shuns from Kershaw are great (my favorite kitchen knife is a 10" Damascus all steel model) but be aware that they differ from standard knives a bit. Mainly, the handle is slightly off center to account for arm angle (some people hate this) and also they require a more acute angle on the blade in regards to sharpening. Can be a hassle for those who only like the 23-25 degree neighborhood.
Take into consideration too that some of your choices aren't always going to be a classic double bevel deal. If you opt for a traditional Japanese knife or something from Global for instance, you're talking about a chisel grind - one side of the blade is flat, the other tapers to one big angle. Makes for a great sharp edge, but the draw back is that your cuts will want to go in the direction of the bevel, i.e straight cutting can be difficult depending on what your are cutting. Also, sharpening those requires skill, a keen eye, and a quality whetstone. More work and finesse than just running it over a pair of crock sticks or other sharpening contraption. I'd go for a forged knife instead of stamped, but these days it makes less difference as the welds they use to join blades and handles is often stronger than the steel of the blade!
My advice: keep it simple, you really only need 2 or 3 knives in the kitchen for most non-professional grade cooking at home.
Give the knifecenter.com a gander, they have good deals and an impressive selection. Good luck!
Take into consideration too that some of your choices aren't always going to be a classic double bevel deal. If you opt for a traditional Japanese knife or something from Global for instance, you're talking about a chisel grind - one side of the blade is flat, the other tapers to one big angle. Makes for a great sharp edge, but the draw back is that your cuts will want to go in the direction of the bevel, i.e straight cutting can be difficult depending on what your are cutting. Also, sharpening those requires skill, a keen eye, and a quality whetstone. More work and finesse than just running it over a pair of crock sticks or other sharpening contraption. I'd go for a forged knife instead of stamped, but these days it makes less difference as the welds they use to join blades and handles is often stronger than the steel of the blade!
My advice: keep it simple, you really only need 2 or 3 knives in the kitchen for most non-professional grade cooking at home.
Give the knifecenter.com a gander, they have good deals and an impressive selection. Good luck!
No, they were around $100 per IIRC. It's irrelevant really, because I prefer Japanese blades now and will never go back to Henckel, even if someone gave me a free set.
KT
What do you guys think about the Kyocera Ceramic knives?
https://secure.kyoceraadvanced...revolution-series.aspx
https://secure.kyoceraadvanced...revolution-series.aspx
kage69
Lifer
Don't bother. Sure they're chemically inert and have crazy edge retention properties, but they're also quite brittle, not to mention expensive. There is a popular myth concerning ceramic blades to the tune of they never need sharpening. False - with enough use, they will need to be honed eventually, and it's something you send the knife away to have done.
Unless you are a sushi chef of the artisan variety, you pretty much have no need for a ceramic blade.
Unless you are a sushi chef of the artisan variety, you pretty much have no need for a ceramic blade.
sdifox
No Lifer
My Brazillian Tramontina French Chef owns the Cutco French Chef. Shit, I used to be a Cutco sales rep when I was young and stupid.
PS, the Tramontina I have is like 15 years older than the Cutco.
http://www.tramontina.com.br/p...at2=3&cat3=68&cat4=144
LeadMagnet
Platinum Member
We have a Henkel 5 star set and a KithenAid 8" Chef's knives - I prefer the KitchenAid Santoku style
virtuamike
Diamond Member
I just bought a MAC 8" chef's knife and their santoku paring knife and I've been very happy with them so far. I also bought a Forschner chinese cleaver, bread knife, and bird's beak too. I like my buddy's MAC bird's beak more.
Korin is running 15% off till the end of the month. I haven't used Tojiro but they look like they'd be a good value buy, plus I haven't heard anything bad about them.
Korin is running 15% off till the end of the month. I haven't used Tojiro but they look like they'd be a good value buy, plus I haven't heard anything bad about them.
Since everyone seems to be throwing out the expensive brands as recommendations, might I recommend that you consider the cheaper, but still highly rated Forschner knives? They are about 1/3 to 1/4 the price of some of the knives recommended here and were the top pick by Cook's Illustrated's test lab.
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