332449 Sun Oct 08 23:24:01 -0700 2006 74 41 Cookware 0 1931594 The foodiest person I know insisted that I learn to use Japanese knives for all my chopping purposes. Does the same go for all of you guys? Am I in the minority here with a Henkels set from Macy's? And do you think it really matters? Sun Oct 08 23:24:01 -0700 2006 11504 amandine 1 1931662 I own a Henckels Four Star set and a Global set. In my case, I prefer the feel of Henckels. My wife automatically grabs the Global knives. I think what matters most is that the knives fit your hand and that you learn proper sharpening skills and keep them sharp with a whetstone. If it fits your hand, I think Global (Japanese steel) has better steel so it will hold an edge longer. That's important for a professional chef where time spent sharpening knives is money lost but less important to a hack like me who cooks for small numbers of people. Mon Oct 09 00:09:42 -0700 2006 1931594 36454 GeoffD 1 1931718 I have mainly Henkels 4 Star but have Sabatier, lesser Henkels, some Dexter, some Gerber from when they were good and Pete Gerber still owned and ran the company. A few Chicago Cutlery pieces. In 35 years I have bought what I needed at the time. I have never bought a set but weighed the merit of each knife on its own. So, I have a real mixture. Each knife chosen specifically for the job I planned for it to do and how it felt in my hand. Mon Oct 09 00:39:24 -0700 2006 1931594 10285 Candy 1 1931809 I am an old-timer, mostly Sabatier carbon steel for chef and boning knives and also Wusthof Professional with the old wooden handles. Some Forschner specialty knives. If I were to start my collection now and I could afford them, I would definitely explore Japanese knives. They are beautifully made. Mon Oct 09 01:35:37 -0700 2006 1931594 10756 PBSF 1 1932163 My almost-everything knife is a Global 7-inch vegetable knife. Holds an edge forever, fits well in small and large hands (I have large hands and grip the blade) and is light enough that there are no fatigue issues if chopping a lot. This knife alone has vastly improved my knife skills. Mon Oct 09 06:26:20 -0700 2006 1931594 12513 Divamac 2 4226453 Me too! Love how lightweight it is and those little dimples make for a very secure grip! I think it feels like an extension of my hand. Sat Dec 06 21:49:12 -0800 2008 1932163 17969 rainey 1 1932840 I use Henckel's Professional "S". Have tried the feel of others; don't like them - either too heavy or they don't "fit" right. The Prof. "S" balance the best in my hand. Mon Oct 09 17:11:33 -0700 2006 1931594 10532 LindaWhit 1 1932938 I have Henckels Pro S as well. Fit my hand best, and they do a fine job of cutting. I only have a few of them - the ones I need, not a whole fancy set. Mon Oct 09 17:51:57 -0700 2006 1931594 12099 sivyaleah 1 1932963 I switch back and forth between Henckel's and Global depending on the task. I had luck finding the ones I liked by takng a cooking class at a school with a big selection on knives. I got to try them all out and figure out which ones I liked the best. Some of Chicago's top chefs swear by MAC - a Japanese line, but I've never seen them at any of the usual retail stores. I'm sure they'd been interesting to test out if you could find some. Mon Oct 09 18:02:05 -0700 2006 1931594 38577 wak 2 1972629 Wak- I'm not sure if you're still checking this thread, but most of the MAC lines are available at Northwestern Cutlery 810 W. Lake St, Chicago As for me, I'm with what GeoffD said (and I'm sure you've found on other similar posts)- your comfort trumps other's favorites, but just to add- Most of my kitchen knoves are Wusthof, I like the Grand Prix, but have few strays I've picked up on sale. My professional knives are mostly Forschner (for butchering), I have a Sabatier chef's knife, a MAC teflon coated chef's knife, and a few other specialty knives. I personally find the Henckel's handles uncomfortable- just me- and I favor the weight of German knives over the Japanese. Wed Oct 25 21:39:31 -0700 2006 1932963 39914 lunchbox 3 1973372 Thanks Lunchbox. I think I've driven by it. I'll check it out. Thu Oct 26 03:48:00 -0700 2006 1972629 38577 wak 1 1933059 I love Henckels, but my go to knife is a 10' Cutco chefs knife. I have had it about 12 years and use it almost daily. I sent it to Cutco last year for shapening and it is like a razor. Mon Oct 09 18:33:38 -0700 2006 1931594 11445 Winemark 1 1933066 Shun Classic Love em...Globals were too light for my liking. Mon Oct 09 18:36:38 -0700 2006 1931594 10620 Xericx 1 1933073 My knife of choice is a 9" Wusthof Trident Culinair Cooks Knife. Handles all tasks well in my opinion, and I love the sleek steel handle/look. Heavy/tough enough to bone a chicken, precise enough to cut veggies for a salad. I also have a couple of Henkels in my drawer, paring knives, etc.. & a Henkels 6" chefs knife. I like the heavy feel of the German knives. Mon Oct 09 18:39:09 -0700 2006 1931594 26725 swsidejim 1 1933176 Did you all take classes to learn how to use your knives? And how to sharpen them? I'm afraid I'm not using and caring for mine properly. Mon Oct 09 19:16:51 -0700 2006 1931594 11504 amandine 2 1933395 Amandine, I found this web-page from my favorite knife merchant, http://www.cutlery.com/t11t20.shtml I am trying to locate a 30 minute videotape or DVD that was produced by the CIA for home cooks. It shows the basic knife skills that all cooks should have, and how to care for and sharpen your knives. This is 1 area that I wish the Food Network would focus on. cooking shows with models are nice but a show about basic kitchen skills would be more productive. I know many people who want to learn how to cook, but they find the techniques to be overwhelming. Mon Oct 09 20:32:36 -0700 2006 1933176 22220 Kelli2006 2 1933467 I took a class @ sur la table....VERY VERY VERY VERY useful. very. Mon Oct 09 20:52:11 -0700 2006 1933176 10620 Xericx 2 1934505 The sales person at Sur la Table where I bought my Global gave me a quick lesson - essentially holding he blade instead of the handle alone - vastly improved my cutting technique. Tue Oct 10 03:19:51 -0700 2006 1933176 12513 Divamac 1 1933341 Answers in backwards order - #2 - does it matter? Yes. In the sense that there is a noticeable difference between the best Japanese steel (western or Japanese style), and the run-of-the-mill German Solingen steel blades. There is a difference with the lesser western style Japanese blades as well (Kershaw Shun-Classic, Global), but not as readily noticeable. The sharpest blades glide through meat and vegetables with so little effort, it's almost scary. The best steel not only can be made sharpest, but holds its sharpness longer AND can be brought back to it's sharpest point quickly (with a honing steel). I have used a couple of $2,000 knives - I personally could not sense any significant benefit over the $300 ones, but this was not a long term test. But the specialness of owning a steel that is hand-forged and hand-finished by a master craftsman is something else again. But whether we're talking $2,000 or $300 - I think that the level of knife you get into is really something you do because you want to, not because you have to or because it's going to make a significant difference in your cooking. Getting back to the level of the Shun-Classic or Global vs. a Henckels, that's really entirely a matter of preference more than anything else. They are all "western style", regardless of where they are made. Hold the knife in your hands, move it as if you would chop, and if it feels like something you will really enjoy working with, who cares what brand it is, or what country it came from. The Shun-Pro series, on the other hand, is Kershaw's Japanese style blades, a little more expensive than the ubiquitous Classic series. The material is about the same, but the lines are forged differently, and the resulting blade is somewhat higher grade - something akin to the Hattori's and Suisen's. I have a mixture - as I can afford it, I am replacing my German steel with Japanese. My first Japanese knife is a Kansui Dojo paring knife which uses a blue steel edge with a stainless cladding. The high-carbon blue steel core stays sharp for a long time, and the stainless cladding is finished roughly so that it will not stick to what you're cutting - it's one of the best paring knives I've ever used, and with the longer than normal handle, it is extremely comfortable. I have an Al Mar (American knife designer, Japanese steel & manufacture) petty knife that also uses a different steel for the core and the damascus cladding - but it goes the other way - it uses VG10 in the core, which is stainless, extremely hard, and tends to be brittle, but then uses a more standard white steel for the cladding to protect the edge. I have a Hattori KD about the same size as the Al Mar (around 6"), which is also a great petty/utility knife. It's the prettiest damascus and definitely the most expensive. These things are works of art. I also collect folding knives, and have some hand-made, very expensive examples of great steel. So the kitchen knives are kind of an extension of the overall great steel "hobby". I sharpen all my knives by hand, and really enjoy getting and using a great edge. But having said all that, I still use my German steel knives a lot for day to day cooking. These are either ones that I inherited or bought earlier on. I have two Forschner/Victorinox - an 8" chef's, and a boning knife, which was a special gift from a butcher. I love that these are stamped knives - light, yet extremely sturdy. I have other Henckel's and WT that I tend to use less often. I still have one Chicago Cutlery (yay, US steel) carving knife I bought when we first got married (32 years ago!). All the cheap Ecko stuff we had since then has been tossed, but this one CC unit can still be brought to a great edge, and cuts that bottom round roast as thin as the cutting machine at the deli counter. Mon Oct 09 20:14:36 -0700 2006 1931594 10312 applehome 2 1934732 wow, you all are chowhound rockstars. this young grasshopper has much to learn... :) Tue Oct 10 06:09:58 -0700 2006 1933341 11504 amandine 1 1933373 My 8" chefs knife is made my Hoffritz. I previously bought a Henkels 8" knife but when I got it home I noticed that it had a slight curve to the blade. I took it back to the store and they were out of Henckles knives and the owner said he would give me This Hoffritz for a equal trade, or a Wusthof 8" knife for $10.00 more. I love the balance of this and it keep s edge better than any Wusthof I have ever used. I have a Forshnerr 6" chefs forged knife, and 6 of their stamped paring knives, plus their garnish knives. I don't know the brand of my slicer, carving knives and bread knives. My next purchase will be a Wusthof Santuko. I prefer Global's Santuko blade, but I find their handles uncomfortable and slippery in use. Mon Oct 09 20:24:05 -0700 2006 1931594 22220 Kelli2006 1 1933485 All Wusthof. Have been planning to pick up some Japanese steel, but have yet to do so. Mon Oct 09 20:57:26 -0700 2006 1931594 37786 tdo ca 1 1933794 My most used knife is a 10" Sabatier carbon steel chef's knife; also a 3" paring knife and 10" slicer from the same manufacturer. I have had these for years and despite the tendency to stain I love the ease with which they take an edge. I am thinking of trying a newer knife with high quality steel, and so am bookmarking this thread... thanks. Mon Oct 09 22:42:28 -0700 2006 1931594 14164 sheiladeedee 1 1933849 I'm over-simplifying, but it matters mostly if you know how to hand-sharpen a knife -- a dull $2,000 knife is guess what? -- a dull knife. I mostly use custom made Murray Carters, Hitachi white steel clad with stainless laminates. Murray is not Japanese but he was trained in Japan and his entire knife-making career (~18 years?) was in Japan until last year, so I consider him a Japanese knife-maker. These days it takes about a year for delivery, and they can get expensive depending on specs. Mon Oct 09 22:54:56 -0700 2006 1931594 17653 a priori 1 1934747 As a professional chef I switched from Wustof to western style Japanese knives (Shun, MAC) within in the past few years. I like the thin blade style of the Japanese manufacturers and they're easy to sharpen as compared the Wustof's. There is a great DVD titled "The Chef's Edge" from Korin Japanese Trading Corp which describes traditional hand sharpening techniques for Japanese Western-style knives using wet stones. Tue Oct 10 06:28:56 -0700 2006 1931594 45948 danmarsh50 1 1936522 Murray Carter has some of the best knives out there. I had an oppertunity to buy some from him direct (he was in NYC at the time) but didn't have the funds at the time. I have a mix of knives mostly Global as I like the lighter style of knife. I have a custom (handmade) 8" chef's by Thomas Haslinger a Canadian knifemaker who used to be a Chef in Europe. I use this more than anything else. Also have a 4" custom parer by Kurt Meerdink a knifemaker here in NY upstate in Barryville. there is a big difference in the feel of a handmade knife, no doubt about it. Tue Oct 10 22:26:12 -0700 2006 1931594 13479 jth 1 1937031 I do 90% of my vegetable prep with a Wusthof Santoko, for meats I currently use a Calphalon Santoko with a heavier blade. Not entirely happy with the Calphalon though, I am convinced that the blade is micro serrated and I am not keen on that. Wed Oct 11 01:59:59 -0700 2006 1931594 16537 andreas 1 1937143 My Asian mother uses a $10 meat cleaver for tough jobs, and a few years ago gave up her 8" Henkels twin chef knife to me (yay!) in favor of a smaller Henkels Santoku knife as she cooks smaller and less things these days. My Japanese chow-buddy has a Japanese non-stainless steel long thin knife from his chef-father. It needs to be hand-sharpened all the time, and must be wiped dry immediately after each use or it rusts right away. It's really sharp but I don't know where it came from. I am far less skilled than either, but make a lot of use of my newer 8" classic Wusthof chef, and have not quite broken in my new 10" Wusthof chef mostly because it doesn't fit into the knife block, so it still lives in it's original cardboard wrapper. Duh. Should have checked before I bought it. Wed Oct 11 03:00:21 -0700 2006 1931594 14011 vicki_vale 1 1964984 I mostly own Wusthof classic, bought my first one about 15 years ago - a 6" chef's knife. Have lots of different sizes now. Recently have become enamored of French-style carbon knives. My current favorite knife is a Sabatier 8" carbon yatagan style blade. This knife has unbelievable balance, and like all good carbon blades, takes a razor edge with almost no effort. ...will probably replace a few of my German stainless with French carbon. Mon Oct 23 02:22:49 -0700 2006 1931594 48491 drinkwater 1 1966246 Am I crazy for loving my pearl-handled Cutco knives? Sure, they got into my house because I pitied a student or two in the neigborhood or did a favor for my daughter's sorority sister. But from that first spatula spreader (so versatile for cutting and lifting quiche or onion torte slices) on through the bread knife, I enjoy the look and feel of these, as well as their performance. I do have some Wusthoff knives, but they scare me. Mon Oct 23 17:51:04 -0700 2006 1931594 38483 DonataGuerra 2 2120990 Probably not as crazy as I am for liking my "Rada" knives from a fundraiser at my mom's church. They do the job as long as I keep them sharp. But my sister was wanting some new knives so I went and bought her a Henckels santoku knife. We'll see what she thinks of it. (At 35 years old she's just now learning to cook.) Thu Dec 21 22:55:08 -0800 2006 1966246 32586 revsharkie 1 1966509 Henckels is an excellent brand, but their cheaper sets are going to be no better than any other mass produced high carbon stainless set with block you might buy. I would buy a couple of their pieces from one of their higher end lines. I have a heavy Henckels chef knife, and a santoku, and I love it. Also, you want a set of high quality non-serated (so you can sharpen them) steak knives. For the steak knives and for a bread knife which is also essential, try Chicago cuttlery (still made in the USA!) - they were top rated in comparison tests by America's Test Kitchen. P.S. Henckels makes fabulous inexpensive, compared to All-Clad, heavy clad cookware too. Mon Oct 23 19:10:05 -0700 2006 1931594 23824 niki rothman 1 1966516 Here's a general complaint site about Cutco - it covers the "sales force" issues (many kids are outright ripped off) and the quality issues. http://cutcocomplaints.blogspot.com/ Cutco uses a cheaper grade of steel (440A vs. 440C) than most top grade cutlery. They also stamp vs. forge. I'm a fan of Forschner/Victorinox stamped knives, but they are the exception - most stamped knives are cheaper than forged - they are thinner and lighter, and the stamping vs. forging process leaves the steel less dense. The F/V knives are stamped thickly enough, so that they really hold their shape well. The ultimate proof is the F/V knives are all over commercial kitchens - I doubt that you will find many Cutcos in commercial kitchens. Why are you afraid of the Wusthoffs? Are they too heavy? Too sharp? The biggest fear I have is of dull knives. Whenever you have to push harder than you should, you're just asking for something nasty to happen. Knife technique is about control - and losing control is what leads to accidents. I wouldn't throw away my cutco knives en masse. But I would consider buying and learning to use one knife at a time to replace them over time. If your Wusthoffs are the right ones, start with them. By right ones, I mean the most used - like a good chef's knife or santoku for general slicing and dicing, and a good pairing knife for peeling and other hand work. Most importantly, steel your knives to keep them ultra-sharp, and make sure that you take them regularly to a reliable sharpener. You will find that sharp knives are the absolute easiest and safest things to work with. And you will find that quality translates to the ability to keep the really sharp edge over time, with a minimum of maintenance - something that Cutco won't perform as well as good German or Japanese steel. Mon Oct 23 19:12:04 -0700 2006 1931594 10312 applehome 1 1967050 I use this really cool and little known Wusthof knife from the Gourmet series, the 10" Confectioner's knife. It has "reverse" serrations, so the cutting edges are rounded if you can picture that. It has a wider blade that a bread knife, but not quite as thick as a traditional chef knife. It is a stamped knife, too, so it is very economical. I tell you, you can use this knife successfully for 99% of your cutting needs. A $3 paring knife is all you need apart from it. Another great feature is that it is only sharpened on one side. So, when you want to sharpen it, you only have to drag a steel or sharpening stone along the unsharpened side and it perks right up again. Anybody else use this one? Mon Oct 23 21:46:07 -0700 2006 1931594 16797 bogie 1 1973277 After much trial and error, starting off with Henckel, trying out the Wusthof Trident Classic and Global, I've been using Wusthof Trident Classic professionally for the past 8 years or so. My workhorse is a 10-inch chef's knife, used less frequently is a paring knife and a bread knife. I also have a boning knife. Get yourself a regular sharpening steel for everyday use and a diamond steel for occasional use. I find that I rarely have to have my knives professionally sharpened if I keep up the honing. Thu Oct 26 02:38:25 -0700 2006 1931594 48352 FlavoursGal 1 1973283 Re knife skills: I own the CIA series of DVD's on knife skills. It's done well, but it's extremely tedious to watch. For an inexpensive, instructional knife skills/culinary techniques/cooking book filled with step-by-step full colour photos, pick up MARAN ILLUSTRATED COOKING BASICS (Thomson Course Technology, 2006). See inside the book at www.maran.com/cooking.htm Thu Oct 26 02:41:42 -0700 2006 1931594 48352 FlavoursGal 1 1973345 For a vast majority of my chopping needs I use a simple Japanese style vegetable knife, I believe it's called a Tokyo-style Nakiri Bocho (wikipedia link for a fancy "real" one: http://en.wikipedia.org/wiki/Nakiri_bocho ) They sharpen easily with a few swipes on a steel and pretty cheap at most asian grocery stores. Mine was about $7 at my local 99 Ranch Market (California Chinese market). Does a pretty good job chopping all sorts of stuff even though it's relatively cheap steel and has wood slab handles. Used these knives a majority of the time while I was working as a sous-chef, mind I'm not formally trained. I love the straight edge since I wasn't trained to use a rocking motion while chopping. I would recommend practicing chopping scallions/green onions, you know you're good when the bits aren't attached to each other anymore. My other knife is a no name 8" chef's knife I do everything else with. Hope this helps! Cheers! Thu Oct 26 03:23:56 -0700 2006 1931594 22401 wanderlustre 2 2114584 For all my chopping food prep, I have 2 Chinese chef knives. They look like butcher knives, but lighter and smaller. I've always been fond of them but ever since I had them professionally sharpened recently, it's a love affair all over again. It's easier to pick up chopped food with a bigger blade. When I'm in other people's kitchens, it takes a few minutes to remember the right rocking motion with the other type of chef knife. Wed Dec 20 00:25:31 -0800 2006 1973345 58655 vsoy 3 2115771 I have a standard Chinese cleaver, and a slimmer veggie knife. Both from Dexter. Absolutely perfect. Wed Dec 20 13:20:46 -0800 2006 2114584 18069 Westy 1 1973428 Come on, guys and gals, knives are a personal thing. They're tools. If you like the heft, the sharpness, of one, then it works for you. I know people who are darned good cooks who bought Forester knives for $25 for a ten inch chefs knife and use them exclusively; and I know people who have spent $200 for a knife. You have to find the kind that works for you; keep it sharp with a steel and a good professional knife sharpener (a person or shop) or a way to keep it sharp such as my $2 wonder as chosen by Cooks Illustrated; and a good steel. Find what works for you, a good chefs knife, a good paring knife; if you cut meat a good boning knife; a knife for tomatoes and for bread, serrated; maybe a separate one for mincing. Start with the cheap ones like that Forester, I recommend, and see how you like it, then graduate to something more expensive if you need it. Thu Oct 26 04:27:45 -0700 2006 1931594 23583 EclecticEater 1 1974748 Use what you like, can keep sharp, and can use fast and for longish periods of time. I like the lighter sabatiers more than the Germans. Most people don't seem to know how to best use their Japanese knives and don't know how to keep them sharp. Thu Oct 26 18:15:31 -0700 2006 1931594 36661 Sam Fujisaka 1 1975439 very true about the lack of sharpening skill. but in this day of disposable everything knife sharpeners (who used to roam neighborhoods, sharpening Mom's knives, scissors etc.) are a thing of the past. As for the Japanese knives they use a different method of sharpening (especially the chisel grind sushi style knives) and traditionally use water stones as opposed to the western way which is predominatly oil stones Thu Oct 26 21:16:07 -0700 2006 1931594 13479 jth 2 1975983 D & R Sharpening out of Philadelphia will do mail order sharpening. Dave is a real knife fanatic, and does a superior job. You can find instructions at http://drsharpening.com/6.html Fri Oct 27 00:38:40 -0700 2006 1975439 45690 UnConundrum 1 1975866 The blade I find in my hand most often if the shun-pro nakiri. But I am getting loks of use from the Shun Classic short santuko from William Sonoma. My wife prefers the Kyocera ceramic blades - lighter. Thu Oct 26 23:49:50 -0700 2006 1931594 49277 jimtak 1 1979043 I recommend Trident/Wusthoff - I love their knives - the thing is you'll need to learn to sharpen them (true with any knife) for those new to sharpening, a set of 'crock sticks' (ask at the knive store) can be a real help. I own a santoku Japanese knife and a Kyocera ceramic knife too but my all time favorite is my 8 inch Trident. LOVE IT! of note though - I sharpen my Trident in the Japanese style (one sided edge...) Jason - Asheville NC Sat Oct 28 05:07:23 -0700 2006 1931594 22477 jbyoga 1 1981686 Most of my knives are really cheap and they suck. That said, I got a steal on a Calphalon Contemporary Santoku knife. It's a great knife, and I use it for all of my chopping needs. I do covet the Wusthof knives in general, though. In my experience (from cooking at friend's houses), they are the best. I think I'm going to splurge on the chef's knife soon, maybe for Christmas. Mon Oct 30 01:32:25 -0800 2006 1931594 45912 silverlakelisa 1 1995681 I have an 8 or 9inch Wusthof classic chef's knife, a smaller Global 5 inch knife, and a new Kyocera ceramic 7 inch chef's knife. I LOVE my new ceramic knife for any vegetble or raw meat task. So sharp. The Wusthof is great for more heavy duty tasks, and the smaller Global takes care of everything in between. Fri Nov 03 22:12:25 -0800 2006 1931594 10189 celeste 1 2114612 Although I have a lot of other knives, I prefer the vintage Sabatier carbon knives I have purchased over the last 10 years. The Sabatiers are the only knives I use in the kitchen now. Wed Dec 20 00:32:05 -0800 2006 1931594 25892 Leolady 1 2115619 I think what matters is that you're using the best tool for you. I admit I'm a little bit of a knife nut, but I use a Misono UX-10 for the majority of things. But also Wusthof and Korin brand paring knives, Forschner bread and boning knives. A couple cleavers for assorted tasks, and the list is growing... I would say my Japanese blades are generally much nicer than my german knives. Just my opinion. Wed Dec 20 09:13:30 -0800 2006 1931594 57507 The Loaf 1 2119138 Quick question. I have Forschner knives with the wood handles, and I'm wondering if I should treat the handles with some mineral oil to kep the wood in good shape. Thanks! Thu Dec 21 12:34:48 -0800 2006 1931594 49957 annimal 2 2120888 i have a forschner chef's knife i bought in 1978 and have never oiled the handle. DW has placed in in dishwasher a few times and even still the handle is in very good shape. OTOH I own a paring knife for ten years and DW places this one all the time in the dishwasher and the handle shows more wear than the bigger brother. I think if you keep them out of the DW they should be fine, butthe mineral oil won;t hurt it. Thu Dec 21 22:22:03 -0800 2006 2119138 11290 jfood 3 2120997 abbreviation confusion...should we be keeping our knives out of the dishwasher or the darling wife?? <g> Thu Dec 21 22:57:43 -0800 2006 2120888 32586 revsharkie 1 2427534 This thread and many of the replies remind me of pool players and the makers of high end pool cues and the way they market them. The same can be said for golf clubs. Anyway, ever see a guy come in with a very expensive cue, make a big show of opening the case, assembling the cue, roughing the tip and chalking it. Then he gets totally owned by a guy using a house cue. As for the knives, I never spent much money on knives but my wife bouhgt a set of Cutco knives before we were married. She has had them now for over 12 years. They are still extremely sharp and cut through anything like a hot knife through butter. The scissors can cut a penny and are still as sharp as new afterwards. I just watched a sales video for Shuns. In it the guy gives a list of things that you you shouldn't place things on to be cut when using your Shuns. Amazingly the "inferior" Cutco knives have no problmes like this. In fact, the cutting board I use the most because of the large size is a glass cutting board. Taboo to the Shun and yet it hasn't affected the Cutco knives. Another thing about the Cutco knives are the fact that we haven't had to sharpen them at all. Not one time. I could care less which knives you use or intend to use. I figure most of the high end knives are pretty good so at that point, it's more a matter of personal preference. Just remember that the marketers will tell you anything to get you to buy their knives. Keep in mind the old saying about fighter pilots, it's 10% machine and 90% pilot. In otherwords, a lesser quality knife won't make you a bed chef and a top quality knife won't make you a better chef. It's just a tool. Find the one that you like and forget what other people say. If they are happy with theirs, more power to them, it doesn't however mean you will be equally as thrilled with them. Good luck in your individual quests for the perfect knife. Tue Mar 27 20:22:38 -0700 2007 1931594 86525 Rhush2112 1 4218127 I have a set of Cutco Pearl handle knives. I have been using them for about 9 years now and I absolutely love them. I was skeptical at first when a saleman from my Church first offered to show them to me, he knew I had a catering company and I figured I was just a mark! So he gave them to me to try out for a few days, and I never gave them back! I bought a set of 6 knives, and my vegetable chopper is my alltime favorite! of all my knives. I have a couple Henckels, a few Vintage Chicago Cutlery from my grand father, and a few other odd n ends. My paring knife and boning khife from Cutco and my Hunting knife from them have cleaned more Deer and fish than you could ever imagine, and I have yet to have to sharpen them! They are better than any other sportsman knives on the market in my opinion, and i do agree with most posters, that it is personal choice. These knives just fit my hands. Wed Dec 03 13:28:54 -0800 2008 1931594 245399 Saintdeer 2 4219095 Are your Cutco knives serrated? Wed Dec 03 19:50:40 -0800 2008 4218127 74192 chuckl 3 4219387 Not all Cutco knives are serrated, however they use inferior steel and are stamped which for the price is ridiculous. Wed Dec 03 23:16:09 -0800 2008 4219095 203391 rockfish42 4 4220208 the reason I ask is that I can't imagine a non-serrated knife cutting through much of anything after 10 years of heavy use. If the cutco lovers love their knives, more power to them, but it's not particularly useful to champion one knife over another unless you can actually do a reasonable comparison. Comparing the beloved cutco with old Henckels and Chicagos isn't much of a comparison. Compare it with a shun or misono, or an f. dick. or messermeister meridian before you tell us it's the most wonderful thing on earth. While a good knife doesn't make a person a better cook, it does make a big difference in the hands of someone who knows how to use it. So if you don't know any better, I guess cutco knives are great. Thu Dec 04 09:59:04 -0800 2008 4219387 74192 chuckl 1 4220225 I wonder if you guys focus on your knife skills as much as the brand you own? Thu Dec 04 10:04:56 -0800 2008 1931594 243724 swiss_chef 2 4220488 Knives, like anything else you use to cook with, are tools. Only by using them regularly do you get more proficient. I use several every day. I wouldn't say I'm the most skillful cutter in the world, but I'm getting better. How about you, swiss chef? How do you improve your skills? Thu Dec 04 11:15:52 -0800 2008 4220225 74192 chuckl 3 4221199 Practice like everyone else. For me, good knife skills is the primary reason to own nice knives. I have been working on my techniques for 25 years and still don't know it all or have it all mastered. Here are some videos I found that might be interesting to watch: http://www.youtube.com/watch?v=POi7LQO2OyQ http://www.youtube.com/watch?v=eptlZEbUmDk http://www.youtube.com/watch?v=MaX0cc-tkFY http://www.youtube.com/watch?v=KpqEu-YDWVQ&feature=related To answer the original question, I have about 70 or 80 knives some antique some not, about half are carbon Sabatier and Nogents and the rest are Wüsthof and Kuhn-Rikon etc. Thu Dec 04 15:29:20 -0800 2008 4220488 243724 swiss_chef 4 4221241 Here is a picture I took 4 or 5 years ago so it is about half of what I have now. Thu Dec 04 15:47:25 -0800 2008 4221199 243724 swiss_chef 5 4221500 nice- which are your favorites? Thu Dec 04 17:50:22 -0800 2008 4221241 233247 qwerty78 6 4222039 The antique French Nogent carbon steel in the top left side of the picture. Very light, easy to get sharp and I like the nostalgic aspect of working with antique knives. You can probably find some on eBay. Thu Dec 04 22:18:51 -0800 2008 4221500 243724 swiss_chef 4 4221377 thanks, Swiss chef, I always enjoy picking up new techniques. I think I might have a burgeoning knife fetish, but nothing like yours. Thu Dec 04 16:51:57 -0800 2008 4221199 74192 chuckl 5 4222044 It is interesting to collect old knives and it rarely gets out of hand because they are pretty hard to find. My other fetish is antique French copper pots but they take up lots of room and my wife complains about them a lot, so of the two hobbies, I suggest the knives ;) Thu Dec 04 22:22:04 -0800 2008 4221377 243724 swiss_chef 2 4220852 Both are important. It's hard to have great knife skills with a crappy knife. I don't own super high end knives but do have nice Japanese knives that are kept sharp and I use them daily with attention to improving my skills. Thu Dec 04 13:24:50 -0800 2008 4220225 89493 scubadoo97 1 4226444 I own a Global 10 inch and 8 inch and a set of Henckels Four Star. I love all of them but I worship my set of MAC knives I've owned for over 25 years. They are from Japan and I'm convinced, after continual wear and tear, the Japanese are masters at knife making. My meat cleaver cuts like a razor and I'm constantly amazed at how well the wooden handles have held their original integrity. Sat Dec 06 21:43:32 -0800 2008 1931594 239340 latindancer 1 4226450 I use a little bit of everything. I really like my Japanese knives (Global and Shun) but they're ground to a different edge (16˚ as opposed to 22˚ I think) and so you have to really keep them honed because it's hard to find someone to sharpen them correctly. Sat Dec 06 21:46:58 -0800 2008 1931594 17969 rainey 1 4245866 I grew up with nothing but the family steak knives bought at Walmart, so when I got my own miracle Blade set for a birthday gift when I was in high school, I've used them since. I probably don't know any better, but I haven't had any complaints, I only use a few of them, and now the price is probably around $20. If you aren't a pro, and don't have a lot of experience cooking, it might be something to look into. I learned on them. I'm planning on getting higher quality knives soon though, as I want to upgrade. They haven't dulled too much since I've had them though, but I might not be able to tell as well as someone with more experience. Sun Dec 14 10:08:25 -0800 2008 1931594 247880 palsh 2 4246087 Yeah - take that - all you Cutco owners. People are really happy with how these Miracle Blades stay sharp forever - just like the salesman said. Sun Dec 14 12:34:41 -0800 2008 4245866 10312 applehome 1 4247021 I personally use a Global-PRO GP-14, Global GS-5 and a GS-38. I've tried Henckels, and I'm sorry to say its got nothing on Globals. If u want precision cuts and slices, best go with Global. The PROs are not meant to be honed on a steel, they are best finished on a wet stone to maintain there edge. using a steel actually creates small nicks on the knives. Global sells ceramic and diamond sharpeners but the wet stone is the way to go. Sun Dec 14 20:31:23 -0800 2008 1931594 187066 zathan 1 5208558 I know this thread is ancient, but I have to throw in my two cents. We can sit here and talk ergonomics, and stamped versus forged, and mall bought or mail order, and we'd all probably be right, but the way I look at it is it will take a army of hundreds to pry away my custom (2 years to get) Bob Kramer 10" chefs knife. Well, that and my 13" Mauviel Pro skillet. I'm considering being buried with both of them. Wed Nov 25 15:18:23 -0800 2009 1931594 1127468 Aaronathome 2 5208687 Oooh - you get it before his prices went through the roof? Very jealous. Pictures please, if you have em. Kramer's kitchen knives are getting quite a reputation over at knifeforums. Wed Nov 25 16:48:14 -0800 2009 5208558 1097843 cowboyardee 3 5208939 Hey cowboyardee, sure no prob. I'll gladly take some pics and post them when I get back home. (Am in NC right now at Mum's for turkey day!) Haven't followed his prices recently, but I paid $700 for mine in 05. What are they going for now? Wed Nov 25 19:07:14 -0800 2009 5208687 1127468 Aaronathome 4 5209161 I know that some of em were definitely going for $1,600. I thought I read someone on knife forums talking about custom Kramers for a good deal more than that. It's tough to say his current asking price since he isn't taking orders at all right now and doesn't have any prices listed that I could find Not that I could afford him even if he was taking orders. Looking forward to those pics. Wed Nov 25 21:23:43 -0800 2009 5208939 1097843 cowboyardee