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I have both Henkel (Pro S) and Wustoff (classic) and also find Wustoff to be slightly better. Wustoff is my father's (a chef)"weapon of choice."

I am very impressed with the quality of my Laguiole "natural horn" opener. I have however, recently seen imposters available at Le Crueset. They looked decent, but not quite as good. Those from the Wine Enthusiast are the real deal.

For what it is worth, My favorite tactical (don't ask)knife is Benchmade (aka Balisong). It can cut through a tin can and still handle your most delicate vegetables. Now how much would you pay?-lol

And to settle this once and for all, VICTORONOX is the best Swiss Army Knife.
hi guy's,

i'm happy,

just finished my self made kitchen-folding-knife Big Grin


a few things to better imgine how it looks like

- folding with 2 blades
- the blades have the tipical vegetal-knife-shape
- one is serrade
- 1) that one is made of 4034 true ice hardened, stainfree
- 2) the other is a c75 steel, true ice hardened, absolutly not stainfree (high carbon steel)
- both are very thin blades 1)- 1.7mm / 2)- 1.4mm
- both are looked with linerlooks
- the "handle" has new silver cheek's
and wood at the center "desert iron wood"

Cool Cool Cool Cool Cool Cool Cool Cool Cool Cool Cool Cool Cool Cool Cool
My knife bag is a collection of Wusthof Trident's and Messmermeister Elite's.

Do not like Global. They don't handle too well to my liking. Same goes w/ Henckel.

Wusthof's are a bit too heavy, but I've gotten used to them over the years. My pairing is the Messermeister... which is awesome.

Mac knives are the knives I want. I've tried out a few and I love how they handle.

I am also in the market for a top quality left handed sashimi knife. I've yet to come across one that's left handed... grrr. Smile

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AIM: Drunken Mariachi
"...the hilt that the Henkel's and the Wustofs have. The hilt prevents the entire plane of the knife from being sharpend causing the knife to wear unnaturally over time."

When this happens, take them to the place that chefs take their knives (ask around for the name of it) and have the tang filed. This place (probably a small unlikely place geared towards hunters) is probably the best place to have your knives professionally sharpened, too.

As for Laguiole, I bought some expensive ($275/6)rosewood handled steak knives several years ago. They are works of art and are the most efficient, elegant, balanced steak knives I have ever used. They have yet to need sharpening and slice thru meat like butter.

[This message was edited by txtaster on Mar 13, 2004 at 05:04 PM.]
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I went and dug out my receipt for the Laguiole steak knives I purchased. I bought them online from Corkscrew.com and I can't recommend them highly enough. I remember they even sent me a follow up email to make sure I received them and that I was satisfied. I just checked their website and they still have them, they are the Forge de Laguiole Steak Knives, Rosewood Handles and are $335 now.

Also, if you love beautiful and efficient corkscrews, the Forge de Laguiole corkscrews are to die for. Ours has opened hundreds, if not thousands (it's used professionally Wink) of bottles and the worm is still as good as new. It just gets better and better the more it is used. I just wish they made a left handed model. The edge of the knife to cut the foil is upsidedown, but lefties learn to adapt.
I use Zwilling J.A. Henckels. Not the most expensive, but I love these knives! I tend to pull them a couple of times over a sharepning steel each time before usage and then ask my father to sharpen them every once in a while. (An elaborate opereation - his greatest hobby is renovating old furniture, so he's a fan of most things sharp.)

Incidentally the best knife I've ever used in a kitchen belongs to him. It is a curved handmade knife of unknown origin (likely Finnish) that looks pretty much like a scimitar and is the size of a small short sword. Sharp like no other knife I've tried and heavy.
I'm surprised that nobody has mentioned Kershaw's Shun knives - the ones that are quasi-Damascus steel. They are beautiful, well-balanced, easy to maintain and not so expensive for an 'exotic knife".

The chef and sous-chef at our restaurant use them and I've given them a spin. After doing so, I sent my venerable Henckel 8 in. chef's knife (which I liked a lot) to a knife-poor friend of mine as a gift and am planning to buy a 10 in. Shun. It costs around $100 - 130 but is well worth the money. I *really* love the Damascus steel patterns...

Now if I can only get the money :chuckle:.

Here's a link to a closeup shot of one:

http://sasquatchvalley.iwarp.com/shun.htm

Note that I'm not endorsing this site.
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I see that this thread goes back awhile. I was interested since it has been revived and read the whole. I was interested to see that the majority of chefs that post seem to have Wüsthof knives, which means that I made a good choice ... in 1982.

In that time I have re-sharpened them twice.

I shudder when I read of the suggestions of how to sharpen such beautiful implements.

Steels DO NOT sharpen knives. They simply remove the minute burr that occurs with use.

Water wheels (as one member posted), are excellent but very coarse. Looked at under a 30 or 60 power microscope you will see a serrated edge. Of course, for general work this even aids cutting. (tomatoes and capsicum skins are quite resistant to cutting).

Time was that my grand-dad had five stones, from 80 grit waterstone, through 250, 400 Arkansas to a white Arkansas "soap-stone" which was reputedly 800 grit. I used these for years for knives and plane blades (with another set for chisel-blades).

Then someone sold me diamond "stones". As the traditional stones needed replacing I did so with these. All still 8" x 2" but now I can cut chips out of a blade in half the time and the "fine" option is 1200 grit. Extra superb!!!

I also got a little fanatical and have honed down to 2000 grit using 2000 paper glued to an 8 x 2 hard-rubber block. Looked at with the 60 power and edge now has a mirror surface.

What did I learn using the m'scope? DON'T use oil on your oil stone. It creates a slurry and the larger chips of stone and steel cause a ghastly mess with you edge. Just dry-hone, brushing the stone frequently with a dry stiff bristled brush.

Secondly, when using a steel .. ONE pass, very, very gently down each edge; not the repeated whip-whap that you see butchers do.

Thirdly, your every day pocket knife should have a "blunter" edge (cut the second edge at 25 to 30 deg) as the finer edge won't wear well for this sort of use.

I've shaved a beard with an axe ... for charity ... so just about any implement can get to this sharpness with patience.
quote:
Originally posted by dwIII:
I'm surprised that nobody has mentioned Kershaw's Shun knives - the ones that are quasi-Damascus steel. They are beautiful, well-balanced, easy to maintain and not so expensive for an 'exotic knife".

The chef and sous-chef at our restaurant use them and I've given them a spin. After doing so, I sent my venerable Henckel 8 in. chef's knife (which I liked a lot) to a knife-poor friend of mine as a gift and am planning to buy a 10 in. Shun. It costs around $100 - 130 but is well worth the money. I *really* love the Damascus steel patterns...

Now if I can only get the money :chuckle:.

Here's a link to a closeup shot of one:

http://sasquatchvalley.iwarp.com/shun.htm

Note that I'm not endorsing this site.


I actually meant to add that one downside to these knives is the fact that the handle is cylindrical and not contoured. It *is* a tapering cylinder to be sure, but some people might find the handle off-putting, espcially if they are used to contoured handles. They take a little bit of getting used to (I didn't like it at first but later ended up preferring it). Those with large hands might also find the handle too skimpy, alhough our sous chef has very large hands and he loves the handle. I can't emphasize how much our chef and sous chef praise these knives. They put them through a lot of hard use and they say that these knives seem easier to sharpen, keep their edge a little longer and are easy to maintain day in and day out.
I wanted to also praise Messermeister as a good cheaper alternative to the more expensive brands.

Since I gave away my Henckel chef's knife, I've been using my Santoku Henckel quite a bit and recently one of the cooks in the back offered a spare Messermeister Santoku to me for a very cheap price. I bought it because it had a different thickness than the Henckel. It has a fairly thin profile and it's more flexible than the thicker Henckel. I find that I like using it for softer raw materials and for more intricate cuts. For instance, the Henckel works better for hard things like carrots, while the Messermeister is far better for onions.

I think that the cook told me that the knife cost him about $30 (whereas the Henckel cost me about $50 IIRC). If I were only going to have one, I'd get the Henckel though. The MM is too thin to do a really good job with carrots and the Henckel does a pretty good job with softer things as well. The MM is cheap enough to buy as an adjunct though.

I probably don't even need a 'Western style" chef's knife at this point, but I'm still going ahead with my Shun purchase eventually. What a beautiful knife!

One other thing, I have a Henckel cleaver and I love it. It was pretty cheap on sale as well (think I paid $40 for it).
KB

No,no pics.

From my G-dad, I learnt to be fanatical about cutting edges. I have only re-cut (that is an entirely new primary and then secondary face) on my Wüsthof knives twice in 20 odd years. Mind you, I use timber cutting boards for hygiene as well as knife-edge reasons (the placky ones blunt knives and harbour bacteria).

If you can get up to the local Grammar School and look at the edges under a stereo 'scope (you don't need anything more than 30X really), say taking a sandstone cut(primary edge) then the various graded edges.

My pocket knife (it is so much a part of me it is always being confiscated when I get on planes ... I just forget...), needs the slightly steeper angle of the second face-edge (say 25 deg cf 18 to 20 deg of the knives), as the extra fine edge just burrs too quickly in vineyard use.
quote:
I actually meant to add that one downside to these knives is the fact that the handle is cylindrical and not contoured. It *is* a tapering cylinder to be sure, but some people might find the handle off-putting, espcially if they are used to contoured handles. They take a little bit of getting used to (I didn't like it at first but later ended up preferring it). Those with large hands might also find the handle too skimpy, alhough our sous chef has very large hands and he loves the handle. I can't emphasize how much our chef and sous chef praise these knives. They put them through a lot of hard use and they say that these knives seem easier to sharpen, keep their edge a little longer and are easy to maintain day in and day out.


I'm a Shun devotee as well. It didn't take me long to get used to the handle, but the backside of the blade is cornered off sharply, which eats away at your fingers with extended use. I found that taking a steel to the corners, as well as behind the bolster of the blade, really helps. I've tried a bunch of knives, and nothing holds an edge as well.

www.winespectator.com

[This message was edited by Nick Fauchald on Apr 05, 2004 at 10:29 AM.]
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i followed this topic for month now and it's really
interesting how many diffrend oppinions they have.


i'm very interessted in knife and as a chef with
21 years experience and worked togheter with chefs
who had diffrend knifes.
have seen diffrend knife-oners who took care of the knife and others did not.
chefs using knifes just dosn't cut, "you could ride on without cutting youre b..! Wink"

what i wanted to say is that a really big part
of the "how well dos this knife cut" comes from
who/how someone takes care of it!

certainly are differences between cheapest stuff and expensiv knifes!

highend knifes also need an extrem high expens to take accurate care.

one of them are windmühlenmesser
quote:
Originally posted by mjbleck:
The pots and pans thread seems to be begging for a knife thread, so I'll give it a go.<br /><br />Henkels is good, but Wusthof Trident is, in my opinion, just a little bit better. The knives are a little more delicate and elegant in how they taper off.<br /><br />I've also got a few Global knives which are super sharp and relatively inexpensive. The main drawback is that their spines have sharp edges that become too painful after many hour of use. I have one that actually cut me. The top of the knive, that is, not the part that's supposed to be sharp. I was carving a goose when I realized it wasn't that rare, and all that blood was coming from somewhere else. <br /><br />I also have a fondness for old carbon steel knives - the kind that rust if you don't treat them right. The metal is softer, so they sharpen up to a razor's edge in a flash. But they can discolor certain foods and are not always the best made.<br /><br />I guess I should point out that I am a chef professionally, and might care a little bit more about my knives than others. Us chefs tend to build up elaborate knife collections that make other people raise an eyebrow.<br /><br />Anybody have any interesting pieces?


Globals "cut" you?? I use Globals 12-16 a day every day. Never a "cut." I've used almost every knife by every company and Globals, in my opinoin, are the best.
R.H. Forschner from Sulingen Germany, have been using theses same knives for 20 + years. Never let me down yet. Heavy, comfortable and beautiful rosewood handles. Use an 8" chef knife, a slicer, a utility knife and a couple to pare with. All I have ever needed. Got a wavy bread slicer from them later, that one is from Switzerland. These are all for home use. In the restaurant we used to use 10" chef knifes. These knifes are so sharp you could cut yourself looking at them Big Grin


For filleting fish and boning chicken I use my good old J Marttini from Finland.

ks
Not certain, but I am pretty sure that we have the Henkels 5star's. I do know that the style of the "Santokumesser" is pretty darn good. I do need to get it sharpened. The place that we bought them from sharpens knives for a buck each on a big stone. It's a pretty good deal and a damn good knife!

"I break my back for a fifth of gin, and then I weep and wail about the shape that I'm in"
I buy/collect my knives individually and so have amassed a varied collection. My favorites are:

chef
10" wusthof classic
12" Chicago Cutlery - carbon (this is an old knife from my father, I've never seen any really good knives by this company for sale. I wonder if the original went out of business and sold the brand)

slicing/carving
10" Sabtier lion carbon (another knife from my father)
8" Henkell - I'd stopped using Henkels till I came across this knife. I can't remember the model, but it's wonderfully balanced and sharpens well.

I've always wanted a real Japanese 'sushi' knife. I once saw some for sale in a Japanese import store in Vancouver. They were over 500 dollars and I didn't have the money at the time.

When I feel the urge to exercise, I lay down till the feeling passes.
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I use a hand made 9" chef's knife that I picked up last time I was in Paris. I don't know how it's done but it keeps an incredibly sharp edge.

I have Zwilling Henckels santoku knife that gets a lot of use as well as a Wusthoff utility knife.

For most of my other knives, which I don't use as often as the main ones, I use Furi knives. They're Australian made knives, about the same quality as Mundial. They have a vegetable cleaver which is one of favourite knives, but I don't use it regularly. I don't see the point in shelling out big bikkies for knives that don't get a lot of use.

I just got myself a Zwilling Kenkels boning knife, which I'm keen to try out.

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The ultimate result of shielding men from the effects of folly is to fill the world with fools. -Herbert Spencer
Sudden reappearances by old threads and old posters are always fun.

I recently picked a set of three Tojiro Senkou knives. They are fabulous beasts and the sharpest edge that I've ever used. Even chopping onions becomes fun with them. I decided on them over some Globals and I'm glad that I did, I didn't like the balance on the Globals but these were excellent.

Anybody else use them?
quote:
Originally posted by Seaquam:
quote:
Originally posted by KillerB:

Sudden reappearances by old threads and old posters are always fun.



Boy, I'll say!Smile

Welcome home, KB. Where have you been? Whom did you meet? What did you see?


I was looking after the Port Forum then a few things went wrong in other areas of life and even that took a backseat. I'm currently trying to stitch it all back together.

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