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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.


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.

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
web page

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.

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