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The pots and pans thread seems to be begging for a knife thread, so I'll give it a go.

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.

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.

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.

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.

Anybody have any interesting pieces?
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As much as it pains me to agree with everything a poster has written...mj: I agree with everything you have posted.

Henkel=Good
Wusthof=Better

Wouldn't turn either down, but my Wusthof Grand Prix 10 inch Chef knife is my favorite. (It is also big enough and heavy enough to intimidate guests in my kitchen, so they don't use it! [Smile] )

Any experience with the Kyocera ceramics? I've toyed with the idea, but they are too expensive to buy on a whim. They'd have to be highly recommended for me to jump in.
I have a set of the Wusthof Grand Prix and like them much better than my cheaper Henkels set (though the Henkels certainly aren't bad). I picked up the black Kyocera 6" chef's knife on ebay about a year ago for I think $155 new. It's without a doubt the sharpest knife I've ever used though I can't say I'd recommend it. The blades chip very easily which makes it only suitable for cutting soft vegetables and the like. If it needs sharpening to get the chips out you need to send it off to Japan. I wasn't expecting much out of the knife, and bought it mainly for novelty value.

I really like the Globals but I'm not a professional chef and therefore haven't used them for any length of time. I thought about those instead of my Wusthofs but in the end felt I got a better deal with the ones I bought.
On ceramics - I bought a ceramic paring knife just to see what all the fuss was about, and didn't really get it. Sure, it's sharp, but it's not "metal" sharp. It's not razor sharp. On a really sharp metal blade you know you can cut yourself (if you were so inclined, I guess) just my pushing your finger into the blade. On the ceramic I got the feeling that you would have to move your finger back in forth a little - almost as if its sharpness was due to micro-serrations. That, coupled with the fragility of the things and their limited size, left me nonplussed.
If you are good to your butcher they will usually sharpen knives for a small fee. or take them to your local cutlery store and they can ship them out for a higher price. My butcher does a great job and usually doesn't charge because he knows I use them to only cut the meat he sells me. Talk to the sushi chef at the restaurant you went to, they might sharpen knives on the side.
To keep my knife's edge, I run it/them over a sharpening steel once or twice at least once a week, or every time you use them if it's just once in a while.

Then, if it gets really dull, I take them to my dad. He'll sharpen them on his whet stone until you could split a hair lengthwise.

Every good cutlery/knife shop will sharpen your knives for you for a small fee. There's a good knife shop in almost every shopping mall these days.
Board-O: "Real" sushi knives are hand-crafted
here in Japan very carefully in the tradition of sword-making, and are "layered down". They cost
a heck of a lot. Most chefs here in Japan use
anything from Solingen, but tradional Japanese
chefs ( called "itamae"---literally, "in front of the board" ) insist upon the best made here. I
could get you names, but the availability outside of Japan is probably zilch. My mother still uses some from over a hundred years ago-----needs very
little honing, as I find out every time I try to chop vegetables and end up adding blood to them.
Board-o,

Top sushi knives are usually, if not always, sharpened on a water stone machine. This is a natural stone, similar to Wa****a, that has been cut in the shape of a large flat donut. This stone spins at a relatively slow speed (a few hundred rpm) and has a thin pipe that trickles a small stream of water onto the stone's flat surface while it spins.

You can find water stone machines at high-end woodworking stores/websites; they are the sharpener of choice for woodplane blades.

(Hmmm, the bad words editor changed the spelling of the stone, which is spelled "double-you, ay, ess, aitch, eye, tee, ay")

[ 07-16-2002, 12:22 PM: Message edited by: CrisisMode ]
it's interesting to meet people, they have made
the same experience like i did!

mjbleck, i'm using the "wusthof" (we called
dreizack) since 1983!! never replaced one knife!

i'm also an "fanatic", [Roll Eyes]
searching the better [Wink] !

i had the same experiences with ceramic knifes
and it's like you sayed, they are not raser-sharp!
one of my best knifes is a damast-steel kitchen-
knife from japan (but not the hand-made stuff!!)

check out this link:
web page
and
web page

GMTinJapan,
did you meen this type of knifes?
we could get (order) them here but i don't have
the "CHANGE" [Roll Eyes] [Wink] [Frown]
I have Henckels and I'm happy with them, but have to look into the Wustof next time.

GMT, when you mentioned the sushi knives, it reminded me how the samarai swords are made. My favorite uncle polishes antique swords as a hobby and I've watched the tedious multistep process. Lot of pressure to polish a 6 figure sword. The grains on the blades are so beautiful.
Has anyone ever seen a Champagne bottle opened with a sword? I was in a caviar/Champagne shop in London a few years ago and saw several swords. The people there told me that in Russia some people crack the neck of the bottle with them to open the bottle. I saw the same thing in a Chicago store a few months ago. I asked the owner if any knife would work and he said any big sharp knife would work, but then another lady that worked there said here friend tried to do it with a butcher knife and champagne and glass went everywhere. I'm very intersered in this.
Best steak and carving knives are from Randall.
Handmade in Florida, extremely expensive and the sharpest damned knives I have ever owned.

I use various Randalls for hunting and skinning and I own a couple of their bowies.

Unfortunately a good Randall is several hundred dollars and the knives you order today will not be shipped until 2005.

I know, hunting is not politically correct but I have to have something to pair with my Rhones. [Big Grin]
Shanenw1

How to saber a bottle of champagne - Remove wire cage from cork. Hold bottle in a napkin for your protection should things go horribly wrong, with the bottle seam facing up. Then, using a heavy knife (if it's a good knife you can use the back of the blade), run the blade along the seam into the lip at the neck of the bottle. Do this with conviction, and pop, there goes the cork (with the neck of the bottle still attached). Be careful with the top of the bottle - it is extremely sharp, and if you play with it too much you might end up pouring rose.

Essentially all you are doing is cracking the neck of the bottle, and the pressure does the rest. It's not a chop or a decapitation or anything.

BTW, you can also saber still wine. Saber the bottle once, and then with a towel remove the broken off ring of the bottle. The cork will still be in the bottle. Then with a pair of pliars or a nutcracker or something, take out the cork.

Please post your ER stories on another thread [Big Grin]
Shane, if you want to saber a Champagne, make sure it's ICE cold - very, very cold.
Travel the saber up the seam of the bottle, and when you reach the lip, crack that saber against it using a bit of extra force.
I learned how to in one session - I now have a certificate from Venoge.

On knives;
My dad's a butcher, swears by Wusthof knives.

Cheers,
Mishy
As a professional chef who has used them all:
Hands down Globals are the best.

They are completely sanitary due to their one piece design

They will last longer (in terms of shape fidelity) because they don't have 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.

They are easier to sharpen and stay sharp longer.

High carbon knives are terrific too as long as you don't cut vegetables with them (causes the knife to rust and the vegetables to turn brown).

A big reason why japanese sushi knives get so sharp is not just the metal but the design. Sushi knives only have one plane to sharpen. That is the knife has a flat back side and a long sloping front side so you only sharpen the one side. This design makes a lot of sense because when you sharpen regular knives you are constantly working against your edge when you flip the knife over to sharpen the other side.

cheers!

gk
Three cheers to the forum historian for revising old classic threads.

On the topic of knives: Does anyone have experience with Laguiole steak knives from France? They seem to be a big deal (Martha Stewart sells knock offs) with a unique style. I got a set as a wedding gift and have been very disappointed. For one thing, one of the blades just broke while I was using it to cut a slice a bread. Ok, I know, it's for steak so it was my fault. But a loaf of bread on the table? In general, the non-serrated blade seems inappropriate for a steak knife.
Cbmac-

The problem with Laguiole is that there is no trademark on either the name or the bumblebee, so there are many companies producing knives with that name on it. They range in quality from fantastic to utter crap. I'm sorry to say it sounds like you got some of the latter. It's not the buyer's fault either, it's easy to get duped. I've wanted a set of good ones for a while now but I'm reluctant because of the above.

********
Lighten up, Francis.
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

==================
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.

------------------------------
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.
I have a set of Henckels Professional Series knives that I thought would serve me well for years, but then I picked up a Kitchen Aid made-in-China Santoku knife on sale for ten bucks. After a little work with the stone and honing steel, this is now my favourite knife! It has much better balance and weight for my hand than those others that cost 15 times more.
Classic. Had the pearl and lost those in the last marrige...figured it was time for a change. Big Grin


quote:
Originally posted by gigabit:
quote:
Originally posted by vinosnob:
Got a new set of Cutco knives a couple weeks ago for my B-day....love them! Now I won't have to get anymore knives for my or my kids lives and they are VERY sharp!

Which set did you get? Classic or pearl?
quote:
Originally posted by vinosnob:
Classic. Had the pearl and lost those in the last marrige...figured it was time for a change. Big Grin


quote:
Originally posted by gigabit:
quote:
Originally posted by vinosnob:
Got a new set of Cutco knives a couple weeks ago for my B-day....love them! Now I won't have to get anymore knives for my or my kids lives and they are VERY sharp!

Which set did you get? Classic or pearl?

Cool, I've had mine for 14 years. I'm just about to send them in for their second sharpening.

Buy the cheese knife if you don't already own it. It's great!
quote:
Originally posted by kswinelover:
My blade of choice would be. NENOX
these blades are razor sharp, and they are used by the iron chefs from Japan : )


The sharpness of a knife is determined more by your skill with a whetstone than the origin of the knife.

I'm just not a fan of Japanese knives. They're too light for my liking.

For general purpose work I keep on coming back to Sabatier style (French) knives. I use German steel for boning and filleting work.

The only Japanese style knife that I like is the Nakiri. Nakiris chop better than Santokus and French style Chef's knives slice and cut better than Santokus.
COOL.

Bieng that this is a really kinda old thread, I hope that the experiences since have improved. In the beginning there was some talk about ceramic knives. It wasn't all that good. I hope that has changed. I was looking into one of these:

http://www.cutleryandmore.com/details.asp?SKU=16302

Chicago Cutlery doesn't make anything ceramic, so I'm safe from that fire-storm. I kinda like the tie-in w/ the breast cancer donation too. TIA for some opinions.
I have used my Henckels Professional S Series for almost 15 years. I simply liked the feel in my hand better than the Wustofs when DnVsMom and I were registering for our wedding. I added a Santoku and was pretty happy until a year or so ago when I bought a Shun Santoku. It is now my favorite knife.

I am now on the lookout for a paring knife as the other day I noticed that the handle was cracked on mine.
quote:
Originally posted by mneeley490:
That looks like a good pretty deal from what I've seen. I recently bought a Kyocera paring knife and it's been quite a stand out. It removed the silverskin from a tenderloin in nothing flat. I'm actually a little bit afraid of slipping with it and taking off a fingertip.


How do you sharpen ceramic?

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