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Food & Wine Ground >> Kitchen Knives?


1/18/06 7:10 PM
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crescentwrench
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Edited: 18-Jan-06
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lol, my wife is tiny!  She needs a smaller knife.  And it was a goddamn dollar and she can barely cook spaghetti without setting it on fire!

Kershaw Shuns do indeed rule ass but I'm left handed and their handle is form fitted for righties.  Do they have a lefty line out yet? 

1/18/06 7:11 PM
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Mullet @ Heart
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Edited: 18-Jan-06
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I've been looking at Wusthofs. Is their "Classic" line good? They seem to have like 6 different lines. I'm having trouble figuring out the pecking order.
1/18/06 7:11 PM
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alpo
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Edited: 18-Jan-06
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I never bought a set either. I think it's kind of goofy to buy 10 knifes of all the same type when they all serve a different purpose. I think Wusthof makes the best large knives .. I have a 10" chef and 10" double wide chef. The higher curvature towards the front of the blade and the smoother handle makes them ideal for rocking and fast chopping, especially when that front part gets a little dull. I used to know guys that would purposely dull the first 3 or 4 inches of a large chef knife specifically for that purpose. All I can tell you for sure is that I chopped and sliced things for 3-4 hours per day, 6 days per week for 2 years and I got less blisters and callouses with Whusthof 10" knives than anything else. For medium sized chef knives, any decent brand is could to be pretty good, so it's really down to nitpicking small features. I use Henkel for most of my regular medium knives...2x 8" chefs, 6" utility, 8" Santoku, etc..they are not as expensive as Wusthof, but the quality is the same, IMO. Same chrome content and so on. The shape of the blade is just much more straight, which can be good or bad. I have a couple small Kitchenaid knives which are really good too..their paring knives and small utility knives are great and inexpensive. CW mentioned the Cuisenart knives before.. I've seen those and they look pretty decent, but I'm not sure about metal content and quality and I've never used them. I never much cared for Global, Kyocera, etc. They are cool looking and certainly good quality, but they are too light for me. Anyways.. it's like buying a gun, I guess. Stick with a name brand, try some out and see what you like, double check online to make sure it's not a lemon, and you won't be disappointed.
1/18/06 7:22 PM
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crescentwrench
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Edited: 18-Jan-06 07:23 PM
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Wusthof Classic is the 10 inch that I have, that's a good line.  For me.  It fits how I cut with it well.  I hold it close to the blade so the balance is good for me.  It gets a little front heavy if I hold it serial killer style. You'll need to test drive it.

The pecking order is usually type of metal, how it was was made etc.  Generally the more expensive knives will be drop forged, full tang and bolster, and a Rockwell in the high 50s (harder knife).  The less expensive will say Stamped or Stamp forged, partial tang, and have a straight bolster.  Bolster is the part right in front of the handle.  See how the knife blade flares out on that Shun?  Thats a full bolster.  It's more metal toward the center and will offset the weight of the blade and usually make for a better balance.  Straight bolsters don't get any thicker into the handle.  That will also mean it's stamped out of a sheet of metal instead of forged in a mold like the high end ones.  All this is again less important than how it is in your hand.  A crampy $100 knife is less useful to me than a comfortable $20 one. 

If anyone is just looking to wow guests when you whip out your big knife then get this one *drool*

1/18/06 7:22 PM
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007
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Edited: 18-Jan-06
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I got a block at Costco for about $200. The problem is that it has serrations on it. Can I sharpen them off?
1/18/06 7:27 PM
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crescentwrench
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Edited: 18-Jan-06
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Yeah but it's a bitch to do and there's a chance you'll take off so much metal that it won't work as good.  But you can certainly do it if you have a coarse stone and about an hour to kill. 
1/18/06 7:30 PM
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Clint
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Edited: 18-Jan-06
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remember too much heat will ruin the temper if you grind anything on a knife.
1/18/06 7:34 PM
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Lofland
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Edited: 18-Jan-06
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I have a Global 8" chef's knife and i like it a lot, but I only use it once or twice a week. The Forchner (Forschner?) knives get good ratings in the Cooks Illustrated magazine tests and they are pretty cheap. As for a knife block, last night I bought a new one at Bed Bath & Beyond called a kapoosh. It is made of hundreds of tiny plastic rods. The knife naturally goes in between the rods. It can take any kind of knife. The rods are stuck together at the end. You can pull the rods out and stick them in the dishwasher, soak them in a weak bleach solution, or whatever. Pretty nifty. http://www.igohomeproducts.com/kapoosh.asp
1/18/06 9:08 PM
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alpo
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Edited: 18-Jan-06
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lol, I saw that kapoosh block last weekend. It is weird.. I have a Henckel block, but several of my knives don't fit in it.
1/18/06 9:39 PM
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shootfightermike
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Edited: 18-Jan-06
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cw, i gotta ask you one thing? you ever gut a man and watch his innards tumble out? what kinda knife would i........ er mean YOU use?
1/18/06 9:43 PM
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Aaron
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Edited: 18-Jan-06
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heinkels have different lines - the best are great (and expensive) and the lower ones are good, but not great. hell i think even target sells them now.
1/18/06 9:45 PM
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Aaron
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Edited: 18-Jan-06
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oh yeah - and as for our knives - jen's dad used to be a butcher, owned the only butcher shop in town for 50 years....he gave her his set of knives, don't know what brand they are, but they keep an edge and sharpen right back up to perfect.
1/18/06 10:20 PM
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crescentwrench
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Edited: 18-Jan-06
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what kinda knife would i........ er mean YOU use?

1/18/06 11:04 PM
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coach
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Edited: 18-Jan-06
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What?!?! None of y'all gots the Ginsu knife???
1/18/06 11:27 PM
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deadtired
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Edited: 18-Jan-06
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The Forschner (aka Victorinox) made by Swiss Army are absolutely awesome knives and won't cost you an arm, leg and nut of your choosing. You can pick up an 8 piece block set for about $120 if you catch them on sale. These are considered the best of the 'lower priced knive sets' and I absolutely love them. Sharper than shit and known to last a long time. I only have the 8" chefs knife and 8" bread knife but will be adding to the set as needed.
1/18/06 11:36 PM
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bretbjj
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Edited: 18-Jan-06
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Wusthof
1/19/06 12:01 AM
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Mullet @ Heart
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Edited: 19-Jan-06
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From Consumer Reports:
1/19/06 12:06 AM
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alpo
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Edited: 19-Jan-06
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I'm suprised to see that many Chicago Cutlary sets ranked high. The ones I've used were total garbage.
1/19/06 12:15 AM
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FCTV808
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Edited: 19-Jan-06
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this guy knows his knives: but i really liked these. sadly i own some pretty expensive cooking knives, but sharpening sucks.
1/19/06 12:19 AM
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alpo
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Edited: 19-Jan-06
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If you hone your knive before every use, it should almost never need sharpening...maybe once every 5 years.
1/19/06 12:31 AM
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Mullet @ Heart
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alpo, Yeah, I worry about Consumer Reports a little bit. They rate the same as the $500 set in both categories: Cutting and handle. Are they saying that cutting and handle are as good as the $500 set, or that they're "Excellent" for $60?
1/19/06 1:24 AM
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WowUTapFast
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Edited: 19-Jan-06
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Mullet, my wife got me that same set for Xmas 2 yrs ago. I love cooking with them. I use that Chef knife all of the time. They are RAZOR sharp and the handle has a nice triangle contour to them that fits great in your hand. Get them!
1/19/06 1:55 AM
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Darb
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Edited: 19-Jan-06
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Get a set of Henkles. You can get a decent set that will last years for about 200 bucks. No point whatsoever in spending more, unless you use your knives for a living. If you buy a thousand dollar kitchen knife, you should stab yourself with it.
1/19/06 2:25 AM
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Nodus Inc
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Edited: 19-Jan-06
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Cutco
1/19/06 3:10 AM
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TSMontana
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Edited: 19-Jan-06
Member Since: 05/07/2003
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got the ronco six star cutlery set myself. works great for me.

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