Knives
- Thread starter CRunfola
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500+ Posts
We have the classic Wustofs and just bought the santoku. I love it, but it depends on what you cook and prepare. Once you start using whichever you get, you will want the other one just for more versatility! We use ALL of the knives we have.
SuperHero
500+ Posts
I have the cheap-o Henckel classics bought on sale 2 years ago. Came with a block which encourages buying more knives that you actually need, but I digress I would recommend against them. They're easy to sharpen, but also easy to dull.
I run the blade over the steel once or twice every time time I use it. But then again, I like my knives razor sharp. Remember that a sharp knife is a safe knife. I was preparing food at a friend'a house the other evening, nearly knicked my finger a few times because the knife was slipping and sliding all over the place.
I run the blade over the steel once or twice every time time I use it. But then again, I like my knives razor sharp. Remember that a sharp knife is a safe knife. I was preparing food at a friend'a house the other evening, nearly knicked my finger a few times because the knife was slipping and sliding all over the place.
although expensive, kyocera ceramic knives look pretty cool. anyone here use one?
Boozehound
250+ Posts
I use a 8" Wusthof Classic Chef's as my "everything" knife, and for me it works great. My wife doesn't like a knife that big, so she uses a 6" chef's when she's working in the kitchen. I run all of my knifes over the steel three times a side every time I get them out to use them - keeps 'em sharp.
My mom has two of the kyocera ceramic knifes, and they're pretty neat. I think I prefer steel to them, just because I can use a steel to sharpen, and when I want to go through bone or get into some tough stuff (like a big *** butternut squash), I dont have to worry about chipping. Other than that, they're really sharp, light weight, and hold their edge fairly well - pretty cool.
My mom has two of the kyocera ceramic knifes, and they're pretty neat. I think I prefer steel to them, just because I can use a steel to sharpen, and when I want to go through bone or get into some tough stuff (like a big *** butternut squash), I dont have to worry about chipping. Other than that, they're really sharp, light weight, and hold their edge fairly well - pretty cool.
politically correct horn
25+ Posts
horn4life posted about knives you can get at Ace kitchen supply a year or two ago. This is a restaurant supply store and you will see every kind of knife you can imagine with great prices.
PCH- wow can't beleive you remembered that.
I will say I do NOT have a Santoku but "Cook Illustrated" (on of the best evaluating sources for cooking tools around). rated the MAC superior Santoku the top of the heap at $55. Kersahw Shun Classic at $89.99 and Wustoff grand Prix in 3rd at $69.99.
Ace restaurant Supply is still a pretty damn good source but they cut back on their higher end model knives about 2 years ago.
A steel by the way is a maintinance tool that you should use nearly every time you use the knife. the you have to go to the stone to put a new edge ona knife. Rule of themb is a softer metal will sharpen easier but dull faster. harder metal will be more difficult to get sharp but will stay sharp longer.
I would opt for a really good 10+ inch Chef Knife BEFORE ever considering a Santoku.
I will say I do NOT have a Santoku but "Cook Illustrated" (on of the best evaluating sources for cooking tools around). rated the MAC superior Santoku the top of the heap at $55. Kersahw Shun Classic at $89.99 and Wustoff grand Prix in 3rd at $69.99.
Ace restaurant Supply is still a pretty damn good source but they cut back on their higher end model knives about 2 years ago.
A steel by the way is a maintinance tool that you should use nearly every time you use the knife. the you have to go to the stone to put a new edge ona knife. Rule of themb is a softer metal will sharpen easier but dull faster. harder metal will be more difficult to get sharp but will stay sharp longer.
I would opt for a really good 10+ inch Chef Knife BEFORE ever considering a Santoku.
12thStudStan
250+ Posts
CRunfola - The Wustof Classic Santuko is an excellent choice for your first high-end knife. I would go with the 7" instead of the 5" since you are starting out with just one. Other knives I would also consider in the same category are Messermeister, MAC and Global especially if you will be building a matching set around it. As mentioned by suttree and others, use a sharpening steel with every use and wash by hand only. Store it in a case or block. Look at F. Dick sharpening steels and don't waste your money on electric sharpeners. I wouldn't trust my blades to most "professional" knife sharpeners.
Japanese knives, like the MAC that horn4life mentioned and Global have become very popular and have a very strong following. They tend to use thinner, lighter blades that are ground to a flatter edge (straight edge for the Global) than the German blades which are usually ground to a 20 degree v-shaped edge. I have used a friends Global Santuko and it is an expectional knife. MAC is coming out with a 4" Santuko paring knife that will sure to be a big hit.
EEE - I have used my mom's Kyocera ceramic knife and it cut like a dream. They require less maintenance than a steel blade and must be sharpened by a diamond sharpener. You also have to be careful about the surface you are cutting on because the blades are sharp enough to cut through the glazing of tile and stoneware. Ceramic blades, of course, are more brittle than steel so you have to consider that. I've dropped too many knives on the tile floor to even consider a ceramic for regular kitchen duty for myself.
Japanese knives, like the MAC that horn4life mentioned and Global have become very popular and have a very strong following. They tend to use thinner, lighter blades that are ground to a flatter edge (straight edge for the Global) than the German blades which are usually ground to a 20 degree v-shaped edge. I have used a friends Global Santuko and it is an expectional knife. MAC is coming out with a 4" Santuko paring knife that will sure to be a big hit.
EEE - I have used my mom's Kyocera ceramic knife and it cut like a dream. They require less maintenance than a steel blade and must be sharpened by a diamond sharpener. You also have to be careful about the surface you are cutting on because the blades are sharp enough to cut through the glazing of tile and stoneware. Ceramic blades, of course, are more brittle than steel so you have to consider that. I've dropped too many knives on the tile floor to even consider a ceramic for regular kitchen duty for myself.
I'm surprised no one else has mentioned Cutco. These knives are about as expensive as you can get (normal consumer use). But there's a reason for that.
They come with a lifetime guarantee, and they have been in business for a long long time.
They are designed so that only their straight edge knives need sharpening. Their other blades feature a 3 or 4 sided cutting surface that gives it the appearance of being serrated, but unlike serrated blades do not tear when cutting. It actually slices whatever you cutting 4 times in every direction, allowing you to cut using a lot less pressure than ever before.
I used to work for this company, and while they had a high pressure sales approach, the knives really did sell themselves. I've tested these knives against the best: Henkels, Sabatier, Wusthoff... Cutco blows them all away.
If you're serious about investing in a set of cutlery that will last you a lifetime, find a friend or someone that owns some cutco, and try it out. Try slicing a grape first, and then a steak. You will be amazed. I know this sounds like an infomercial, but this is one fo the best products I've come across my whole lifetime.
They come with a lifetime guarantee, and they have been in business for a long long time.
They are designed so that only their straight edge knives need sharpening. Their other blades feature a 3 or 4 sided cutting surface that gives it the appearance of being serrated, but unlike serrated blades do not tear when cutting. It actually slices whatever you cutting 4 times in every direction, allowing you to cut using a lot less pressure than ever before.
I used to work for this company, and while they had a high pressure sales approach, the knives really did sell themselves. I've tested these knives against the best: Henkels, Sabatier, Wusthoff... Cutco blows them all away.
If you're serious about investing in a set of cutlery that will last you a lifetime, find a friend or someone that owns some cutco, and try it out. Try slicing a grape first, and then a steak. You will be amazed. I know this sounds like an infomercial, but this is one fo the best products I've come across my whole lifetime.
12thStudStan
250+ Posts
Cutco knives are good, but……
Cutco’s are expensive because of the direct sales in-home sales distribution method, not due to superior materials and construction. Cutco’s stamped 440A steel blades with serrated edges ( I know they like to call it Double D edge) are simply not in the same league quality and performance wise with a forged steel blade of 440C or equivalent steel crafted by reputable German or Japanese knife makers in spite of the sales rhetoric to the contrary. Knifes of similar material and construction sell for about 25% of the price of Cutco’s. You would be hard pressed to find a professional butcher, chef or knife enthusiast that recommends them over quality forged knives in the same price range. There is nothing wrong with Cutco’s, other than the fact that they are overpriced and you can’t sharpen them at home( all knife edges dull with use), but superior forged knives can be had for much less with little shopping.
In car terms - a Toyota Camry is a great car with a great warranty, but for the same price I wouldn't take it over a BMW 528.
Cutco’s are expensive because of the direct sales in-home sales distribution method, not due to superior materials and construction. Cutco’s stamped 440A steel blades with serrated edges ( I know they like to call it Double D edge) are simply not in the same league quality and performance wise with a forged steel blade of 440C or equivalent steel crafted by reputable German or Japanese knife makers in spite of the sales rhetoric to the contrary. Knifes of similar material and construction sell for about 25% of the price of Cutco’s. You would be hard pressed to find a professional butcher, chef or knife enthusiast that recommends them over quality forged knives in the same price range. There is nothing wrong with Cutco’s, other than the fact that they are overpriced and you can’t sharpen them at home( all knife edges dull with use), but superior forged knives can be had for much less with little shopping.
In car terms - a Toyota Camry is a great car with a great warranty, but for the same price I wouldn't take it over a BMW 528.
Mack Tripper
500+ Posts
I have a Henckels Professional S that I am very happy with. I also bought some diamond knife sharpener from amazon.com.
MrPhlegm
250+ Posts
like H4L said the steel is a maintenance tool, it DOES NOT sharpen the knife, it takes a stone or abrasive belt or wheel or file to do that, it DOES realign the sharp edge of the knife so that it more easily cuts taking advantage of the sharpness. Think of how hard it would be to use a handsaw with a wavy blade, same problem with the knife.
as for me, I use one of several all stainless steel (everything is stainless including the handle and the things are one piece the handle is forged as part of the cleaver) chinese cleavers (some I got in San Francisco years ago and some I got off of the internet all of 'em were made in China and I can wash them in the diswasher in the top with the sharp edge facing up) for most of my prep work and I use a diamond whetstone and a steel to keep 'em razor sharp. Once you get skilled with them they work better than the french chef's knives do.
I also like to use carving/slicing knives that I buy at a resturant supply or SAM's. I have several of those that are NSF certified that do a better job of carving turkey and roasts and BBQ brisket than a brand new electric knife can do.
We also have several Ginsu knives in case we need to cut shoes or bricks or pipe into pieces or fillet a tomato.
as for me, I use one of several all stainless steel (everything is stainless including the handle and the things are one piece the handle is forged as part of the cleaver) chinese cleavers (some I got in San Francisco years ago and some I got off of the internet all of 'em were made in China and I can wash them in the diswasher in the top with the sharp edge facing up) for most of my prep work and I use a diamond whetstone and a steel to keep 'em razor sharp. Once you get skilled with them they work better than the french chef's knives do.
I also like to use carving/slicing knives that I buy at a resturant supply or SAM's. I have several of those that are NSF certified that do a better job of carving turkey and roasts and BBQ brisket than a brand new electric knife can do.
We also have several Ginsu knives in case we need to cut shoes or bricks or pipe into pieces or fillet a tomato.
Horn_Spanker
250+ Posts
I use a chef knife only when the santoku knife is dirty! Love the santoku.
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