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Jan 7, 2005 05:15 PM

Knive Discussion Moved Here (from Not About Food)

  • c

I think it is half about the material in the steel and how the steel is fabricated, and half about how a knife feels in your own hands.

I own only one "good" knife, it is a Gerber chef that we received for a wedding gift a long time ago. I love that knife, all the other knives I have are cheap crap. The wife (who is so not in to cooking) has suggested that I ought to buy a set of "good" knives. So I have been thinking about knives for a while, but am hesitant because I can't get out of the house and go to a store and try some and see what they feel like in my hand. (I buy everything via the Internet.)

So that is my dilemma right now, not knowing what crafter's knives will feel good in my hand. I really think that is key to being successful with a knife.

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  1. you probably just need one or possibly two knives, as opposed to a whole set.

    7 Replies
    1. re: westsidegal

      Yeah, I just have a cheap-o chefs knife right now. I want to start cooking more and want to start off with a knife that I would love to be cutting with.

      1. re: Xericx

        You ought to get a couple a Global knives--a big one and a medium one, to start off with. They would be good knives to move up to from the cheap-o ones, and you will definitely love cutting with them!

        Once, in a pinch, I bought a small-ish Michael Graves knife from Target. Not too bad, for about a week or two!

        1. re: Xericx

          I just purchased a 7" Santoku and a 3 1/2" paring knife from JC that are absolutely fantastic for the price of 14.99. Well balanced,double forged blade,Full tang. I've read reports from about 20 other people that bought these and everyone was very impressed. Use code WELC124 for free shipping.
          Here is the link if you're interested.


          1. re: Artie

            Unfortunately, the good things about these 14.99 knives is overshadowed by the Bad. Country of Origin CHINA! The edge will fail long before anything from Japan or Germany. You get what you pay for!

            1. re: russkar

              I don't understand how you can offer a negative comment on a knife that you don't have any personal experience with.
              I'm going to link to the board where I originally found this deal and let anyone interested decide for themselves.


              1. re: Artie

                Who says they have to be passed down from generation to generation?

                How many times must a $14.95 knife be replaced over your lifetime... to be "superior" to a $980 Hattori chef's knife?

                I guess there are two types of people in the kitchen.

                1) Those who use their tools as a means to an end, and let their results speak for themselves.

                2) Those who let their tools speak for themselves, and go out to dinner.

                Sure, I have a set of Henkels 5-star knifes, in a block. Do they make me a better cook? Would I buy them again, now that I'm not so brand-conscious of things?


                And I'll say that my $25 Forschner offset-handle bread knife (the expensive one, since they were out of the $20 ones with plastic/fibrox handles) accidentally sliced through a pork rib bone like it was nothing.

                I know my Henkels wouldn't have done that.

                1. re: Artie

                  I wasn't being negative but REALISTIC. I'm very familar with the Type of knive(you might say I'm in the business) from Penney's(aren't they a Clothing Store in real life?). You get what you pay for no matter how many "fantastic" reviews you've read. I'll take any Pro Fourchner (10- to 20-) anytime over junk. Five years from now I'll be in the kitchen cutting a Lemon in half with the Fourchner or equivalent and the JC Penneys(china) knife will be being used for a screwdriver. The bitterness of poor quality lasts longer than the temporary happiness of low price.

        2. Williams-Sonoma has a GREAT return policy on their knives. You might order a couple of chef's knives from them and return the ones that don't suit you.


          3 Replies
          1. re: Fatemeh

            Yeah. The Wustoffs are on sale there.

            Is Williams Sonoma a good company to buy from in terms of customer service? I like shopping at places that put the customer first (Nordstrom, Costco).

            1. re: Xericx

              I've never really had anything but good service with W-S. We had our wedding registry with them, and they were extraordinarily helpful.


            2. re: Fatemeh

              Great tip, thanks!

            3. Chino, Quite kidding yourself. The Wustaf's are just a small step above the Kinsu knives they sell at the fair.
              Go to Click on "Knives for Chefs" Scan down to "Hattori Sanoku". As Paul Hogan would say: "Now THAT"S a knife!" (Actually the Japanese blades featured are far, far superior to the Kraut stuff being shipped to the states.......)

              1. When you were in my kitchen I'm sure you noticed the 40 knives on both sides. They are all different, except for the Set of Global (which I hate, but Kar likes). Depending on what your doing with the knife has everything to do with which one you should pick. I prefer Forschner Professional for most cutting(unavailable to most of the public but available to the Meat cutting Trade)Amazing edge, Ballistic non-slip Handle, very cheap! 15-25 ea. Available at Butchers Supply in Vernon(LA). I also like Messermister, certain Japanese Brands, etc.

                5 Replies
                1. re: russkar

                  Yeah, I remember. My recollection is that Kar's knives all seened to have scultured stainless handles (they were nice to look at, but not what I am looking for, I want a more solid handle). The Forschner's sound nice, if I ever get over there to check them out I'll buy you lunch.

                  1. re: Chino Wayne

                    The Global knives that Kar and I like fit our smaller hands better. It's all about what's comfortable, and a Global knife probably won't give you the weight and heft you need.

                    1. re: Chino Wayne

                      The Place to buy all the finest knives in one place is Chef Toys in Irvine, near Barranca and Redhill(ask for Steve).

                      1. re: russkar

                        Thanks for the tip. I've been looking for a couple of knives also.

                    2. re: russkar

                      Another positive comment here on the Forschners.

                      Cresco (restaurant supply company)carries them, and they've got locations all around the US.

                      Check out the link below to find a location (hopefully) near you.

                      (Yes, they'll sell to the public!)

                      And if you want "fancy" ones, they offer most blades with rosewood handles too. Prettier in your block, but have to watch out for getting water, chicken juice, etc on them.

                      (Still, NSF certified with the rosewood handles too!)



                    3. I think I've decided on a Shun. I liked the way it felt in my hand when I saw it today.....I would have loved to see the Forschner, but I think I'll start off with the Shun chef knife....

                      Now if anyone objects, speak now or forever hold your peace....