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Post by Deleted on Aug 25, 2010 1:09:39 GMT
Hey everyone, I am not sure which board to post this question but I'm looking for a really good kitchen knife! I'm not using it to kill or cut tatami with...just a really fine kitchen knife, perferably a cleaver to cook with! I need a really sharp knife that can hold an edge well cuz I'm sick of using crappy $5 blades! Anyones opinions are much appreciated!
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Post by randomnobody on Aug 25, 2010 2:21:38 GMT
Hilariously, I gave myself a chuckle earlier this evening by thinking of posting this same thread. Both of the "good knives" in my kitchen are going dull, and won't respond well to my efforts to bring them back around. The edges I do get are gone as soon as they hit the cutting board. I nearly mutilated the sausage I was trying to slice for the jambalaya. I do know there are numerous high-quality knives out there...some of which in excess of this here forum's stated budget... I know Sam's made a few, and Cris had plans for making a few...but what IS the opinion of the culinary types here on the best kitchen tools?
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Post by Deleted on Aug 25, 2010 2:46:04 GMT
You can go check out some of these www.bestkitchenknivesreviewed.com/It has the common top name brands of the better kitchen knives, Shun, Victorinox, JA Henckels, Wusthof. These are the ones you will see commonly in kitchen stores or knife shops labeled as the higher end. There are some much better knives for sure, but you will be paying a lot more probably and they are harder to find. There is as much culture in kitchen knives, maybe more, than in the sword world. You will get a lot of opinions. But there are some seriously high quality knives out there.
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Post by Deleted on Aug 25, 2010 3:03:01 GMT
Well, I don't know the others, but I do know Victorinox and I am not a fan. Of course, that link calls them the "budget buy." Personally, I'd rather have Chicago Cutlery.
But the kitchen knives I really want as soon as I have $300 just sitting around waiting to catch on fire is Cutco. If they ever go dull, chip or break, you mail in the offending knife and they replace it for free. Sole exception is the chef's knife if it goes dull. They'll resharpen it for a small fee.
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Avery
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Post by Avery on Aug 25, 2010 3:22:36 GMT
I'm a big believer in ceramic knives. I've had a set for years and they still serve me well. You just have to be careful about how you use them, no prying on things.
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Post by Deleted on Aug 25, 2010 6:01:13 GMT
If you can afford to spend a little bit, the Wusthof knives are top notch. Personally I have used them for years (at my parents house...I'm a poor student still) and they are exceptional. If you are accustomed to basic sword maintainence, then this brand of kitchen knives is a breeze(they're usually stainless). There is hardly any upkeep, they hold an edge for a surprisingly long time, and when they dull a bit, sharpening them is a cinch. The only negative thing I have to say about them is that they can get pricey, and if you like having sets of things, then be prepared for shelling out some cash.
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Post by Deleted on Aug 25, 2010 6:34:36 GMT
Hi mate I'm a chef by trade and have all Shun. They are a Damascus steel and super sharp. They are expensive though and if your looking for a good deal you can't go past cutleryandmore.com. But it all dependa on how much you will use it ect... For the average home knife you can't go past the good old victornirox(I'm a chef so can't spell) they are great for the average home kitchen and are dirt cheap. It all depends on the user really. Shun make thier knives in left and right handed. Wustoff are a great weighty knife. But it's best to go down to your local kitchen store(not sure what you call em in the US) and test drive a few so to speak... If you have any q's just ask and I'd be happy to help.. Matt
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Post by Deleted on Aug 25, 2010 9:35:45 GMT
Personally I've settled in with the Victorinox chef knives. Have been trouble free and sharp for 3 years now and they can tackle anything I need them to do in a kitchen.
A little light for some tasks, but always plenty sharp. Sharp enough to use them as bread knives in a pinch; and my 8 incher is heavy enough to disarticulate a half frozen chicken with.
Can understand someone preferring a Wunstorf, but I don't do enough cutting to need or want that heft.
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Post by Deleted on Aug 25, 2010 12:15:27 GMT
www.leevalley.com/us/gifts/page.aspx?p=52770&cat=4,104,53214&ap=4 Cheap and amazing. Its not a stainless junker, its not ultra expensive high carbon stain less resistant. Its carbon steel, the same stuff your swords are made out of. It will form a patina from the acid in the foods but it is amazingly easy to sharpen and keep sharp. Like all knives, don't use glass/marble/ect cutting boards and keep ontop of the maintenance. I sold all my expensive global knives after I started reaching for this thing every time I cook.
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Post by Deleted on Aug 25, 2010 14:54:35 GMT
The SBG Custom Katana is the obvious choice for the best kitchen knife.
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Post by Deleted on Aug 25, 2010 15:22:34 GMT
japanesechefsknife.com/HDSeries.htmlThis place sells some SCARY sharp knives, and this particular craftsmen makes some sharp blades. Hattori, not Hattori Hanzo , makes some reasonably priced kitchen knives and hunting/folding knives. I bought a couple (non kitchen) and I don't play around with them due to the sharpness. If the kitchen knives, which is his main forte, are similar to his other knives they will cut like a light saber and last a while with maintenance. I will be soon doing a review on the Higonokami and fisherman knives I bought from him. I will use the fisherman knife for any surgical duties I may encounter, it rocks.
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Post by Deleted on Aug 25, 2010 16:25:54 GMT
Having been through the same frustration with crappy kitchen knives for a long time previously, I / my wife have been using a set of Henckels for around 10 years now and have been very satisfied with them. I started with a smaller set, and added a large serrated bread knife, an extra paring knife, and a slightly different general purpose knife over the next couple of years. It's been very easy to restore a good edge using only the honing steel under most use conditions, and just a few strokes on a stone, followed by the steel when my wife does a lot of cutting on a plate or some other surface that's too hard.
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Post by Deleted on Aug 25, 2010 16:54:47 GMT
Been using Hinckels (SP?) for years, its the only nice ones we have, the others are cheapos. I would like one of those ceramic knives sometime to try it out, but I wonder how you sharpen it when it eventually gets dull
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Post by Deleted on Aug 25, 2010 17:12:53 GMT
I have a couple friends who sell Cutco knives. Apparently they're moderately insane. Or you could always go with the old infomercial standby and get the Ronco. lol
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Post by Deleted on Aug 25, 2010 18:43:09 GMT
But the kitchen knives I really want as soon as I have $300 just sitting around waiting to catch on fire is Cutco. If they ever go dull, chip or break, you mail in the offending knife and they replace it for free. Sole exception is the chef's knife if it goes dull. They'll resharpen it for a small fee. Yeah we got a block of cutco for xmas one year, they've been awesome knives, best we've had in the kitchen.
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Brett Whinnen
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Post by Brett Whinnen on Aug 25, 2010 19:28:43 GMT
Personally I use Global knives in the kitchen. They stay super sharp for about a month at a time (with my wife using them) and are so very easy to touch back up with a stone. I've had my set for about 11 years now.
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Post by Deleted on Aug 25, 2010 22:04:37 GMT
if you like old fashioned plain kitchen knives that don't look incredibly nice but make up for it with the blades and construction, id say either ontario(old hickory) or chicago cutlery, both have well attached wood scales and 1095 blades that have never loosened, broken, or let me down..take and hold a wicked thin sharp edge too.
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Post by Deleted on Aug 25, 2010 22:56:00 GMT
I second both the suggestion of shun and global, I especially like the ingenious sharpener that global made for their knives that works on most other knives as well, no more messing around with steels or stones and about 7 passes with the sharpener brings a global knife upto optimum sharpness.
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Post by Deleted on Aug 26, 2010 3:08:23 GMT
I have a couple friends who sell Cutco knives. Apparently they're moderately insane. Or you could always go with the old infomercial standby and get the Ronco. lol Yeah, they do tend to be. Especially if they have those Cutco shears in hand. They just HAVE to show you EVERYTHING they can cut or trim. My sister sold them for a few months when I was a kid. I basically spent my teens playing with Cutco. Very nice tools.
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Post by Deleted on Aug 26, 2010 12:00:37 GMT
Has anybody tried the Cold Steel kitchen knives? I've been debating about those for a while now.
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