HOME > Chowhound > Cookware >
What have you made lately? Tell us about it
TELL US

Are these good knife choices?

j
justlearning Mar 7, 2012 02:08 PM

I'm slooooooooowly upgrading my kitchen, and I've finally gotten to knives. I'm using this absolutely horrid set I got 10 years ago that just will not hold an edge anymore. So anyway, I'm trying to avoid buying a block set, I realized I don't use much of what I have anyway, so why waste the money?

What I think I need is this:

A pairing knife - 3.5"
A chef's (also called cook's?) knife - 8"
A sandwich knife - 6"
A santoku knife - 7"

Right now I rely very heavily on my chef's knife, and that's about it. I've been reading a lot about the santoku's though, and think that would be very helpful to me. My husband wants the others, as I rarely use a pairing/sandwich knife.

I have an electric bread knife that works great for us, so I'm not worried about missing that, and I'll also pick up a pair of shears.

Is there a better choice here, or should I re-evaluate my selections/change sizes, etc? I'm looking at Wusthof Classics for all of these...

Thanks.

  1. SanityRemoved Mar 8, 2012 08:20 PM

    My sandwich knife, works great on hard crust breads too.

    http://www.dexter1818.com/Item_Detail...

    4 Replies
    1. re: SanityRemoved
      kattyeyes Mar 9, 2012 04:47 AM

      Hey, check that out--I've never seen an offset knife. What's the benefit there?

      1. re: kattyeyes
        Chemicalkinetics Mar 9, 2012 05:35 AM

        Not hitting your knuckles against the cutting board is the main benefit. However, there are other designs as well. For example, the Shun bread knife has a curved profile, which also provides knuckles clearance:

        http://images.crateandbarrel.com/is/i...

        1. re: Chemicalkinetics
          kattyeyes Mar 9, 2012 05:41 AM

          Ah, OK. The Shun curve is much more subtle, but I gotcha. Thanks for explaining!

          1. re: kattyeyes
            SanityRemoved Mar 9, 2012 03:43 PM

            The curve also lessens the chance of the tip going into the cutting board.

    2. steve h. Mar 8, 2012 02:11 PM

      Modest thought: I swapped out a bunch of Henkels steak knives (stamped, serrated edge) for 4" Wusthof Classic forged blades. One year and a lot of steaks later, it's proved to be a very good move.

      1. ocshooter Mar 8, 2012 11:57 AM

        You have plenty of spread in knives here. I have both a chef's and a santoku in my block, but I have way more knives that I need (more than a dozen good to excellent knives). Having the two gives you bit of redundancy, but that is OK, especially if you have someone else helping you, and they may have a preference of one type over the other. Also, I use my santoku (it is not an expensive one) as a mini-cleaver it times, it has a heft behind it that I do not have with my chef's knife.

        I have have a mix of the Wustof and the Trident German-make knives I have picked up over the years, and have recently gone over to Shun knives, ever so slowly. I buy them when I can get a good deal on them, but I have not picked up my old chef's knife since buying my Shun.

        Here is my chef's knife, and I adore it:
        http://www.amazon.com/Onion-Shun-DM0500-8-Inch-Chefs/dp/B0007IR2MO/ref=sr_1_10?ie=UTF8&qid=1331235990&sr=8-10

        The sandwich/utility knife I would probably pick up from a lower line, maybe even keep your old one if you like it and are not doing too much fine work with it. As long as it keeps an edge, it will be fine.

        The paring knife I would go to Shun, I simply love the feel and look, and they keep an edge better that the German knives I have owned.

        I would also add a carving set, if you do not have one already. I pretty much have this set, except with a wood handle:
        http://www.amazon.com/Henckels-Intern...
        Since I use it at most 2 times a year, if that, I figured I can save a few bucks.

        1. j
          JavaBean Mar 8, 2012 10:50 AM

          Hi,
          Don’t bother getting a set. Unless it has exactly what you want, you’re much better off selecting each knife individually. A santoku and chef's knife are redundant, but there’s nothing wrong with having more than one of the same type of knife. My wife and I have our own knives, and several like type knives with different characteristics that all get used for different things.

          I would avoid any santoku that is both short in length and has deeply curved edge; they’re too short to slice or rock-chop and too curved to chop or push-cut. The utility/ sandwich knife listed looks very narrow; you might want to look for one with wider blade (more knuckle clearance) or a Japanese petty to use as a small chef’s knife.

          Wusthof (and many German brands) have been making knives using a similar blade steel and blade shape with a different handle or bolster for quite sometime. Shop around for older, discontinued models or check out the Messermeister elite?. They’re supposedly as good, but cheaper than other German knives.

          1. s
            shezmu Mar 8, 2012 10:37 AM

            I didn't want to start a topic on this, so several people have stated that a chef knife can replace a sandwich knife, but aren't non-serrated knifes bad with breads? I believe due to the bread dulling the edge and the knife producing a worst cut than a serrated edge? Sounds to me that the op is better off using his electric bread knife, or getting a new one. Is this false?

            9 Replies
            1. re: shezmu
              kattyeyes Mar 8, 2012 10:40 AM

              Just to put this out there, the Wusthof sandwich knife is NOT serrated.
              http://www.amazon.com/Wusthof-Classic...

              1. re: shezmu
                Chemicalkinetics Mar 8, 2012 11:05 AM

                doubling what kattyeye said. That sandwich knife shown is not a bread knife. It is not serrated. If you click on the link provided by the original poster (justlearning), then you will notice that it looks very much like an utility knife.

                1. re: shezmu
                  Eiron Mar 8, 2012 11:33 AM

                  I can say that my gyuto cuts my store-bought "artisan" loaves with a better cut than my serrated bread knife. But I suppose it depends on how you interpret a better or worse cut. In this case, "better" would be cleaner & straighter. My serrated knife cuts *slightly* easier, due to the saw-tooth cutting action, but the face of the cut is rippled/ridged & the knife tends to steer in one direction thru the bread. Also, if you have to cut thru a lot of crusty exteriors then a serrated/scalloped knife is probably going to break the surface more easily. I can't imagine how bread would dull non-serrated/scalloped edges any faster than serrated edges.

                  1. re: Eiron
                    Chemicalkinetics Mar 8, 2012 11:40 AM

                    "due to the saw-tooth cutting action, but the face of the cut is rippled/ridged & the knife tends to steer in one direction thru the bread"

                    Good point.

                    This is in fact a huge reason why one should never use a serrated knife for cutting/preparing sushi.

                    1. re: Chemicalkinetics
                      kattyeyes Mar 8, 2012 11:44 AM

                      Or fresh mozzarella as I saw in a video earlier. Just looks shaggy.

                      1. re: Chemicalkinetics
                        Eiron Mar 8, 2012 11:44 AM

                        I would imagine that your Shun scalloped bread knife has no tendency to steer, does it?

                        Also, do you see the same kind of rippled/ridged surface as you would with a serrated edge?

                        1. re: Eiron
                          Chemicalkinetics Mar 8, 2012 11:47 AM

                          My Shun scalloped edge knife actually steer a bit. it is due to the fact that it is a single bevel knife (one side is flat, and the other side is angled -- somewhat like traditional Japanese traditional knives)

                          http://bluecashewkitchen.com/shop/ima...

                          It does not produce the the aggressive ripped/ridged surface as a serrated knife though -- just as you have predicted. I think the scalloped edge (aka reversed serration) is more gentle than the traditional serration.

                      2. re: Eiron
                        s
                        shezmu Mar 9, 2012 01:15 AM

                        @Eiron - As far as I understand it, the main factors are crust and edge profile. I imagine that the serrations limit the edge's contact with the hard crust. The serrations also help the knife act sharper than a non-serrated knife would act in this case. I'd also like to point out that bread can get pretty darn hard relatively speaking, which your gyuto wouldn't like too much. I'd imagine that this is something that would be more important in a professional setting, though.

                      3. re: shezmu
                        g
                        GH1618 Mar 8, 2012 12:43 PM

                        My Olsen bread knife is serrated. This is for cutting unsliced bread with a crust, for example a baguette. The sawteeth are helpful getting through the crust. Cutting a sandwich in half is an entirely different problem.

                      4. Candy Mar 8, 2012 05:57 AM

                        Forget the Santoku by Wusthof. The cullens (hollow grounds) are too close to the edge of the blade and sharpening will have you into those quickly. One by Shun would be better if you rea.lly feel you have to have one. i would not bother with the sandwich knife either, your chef's knife will do the same job. One knife I do enjoy using is my bird's beak. I've been selling knives for a long time, Wushhof's among others. I might invest in a Kyocera tomato knife. They are micro serrated and cut through soft fruits perfectly with out crushing. It shoukd not cost you more than $40.00

                        1 Reply
                        1. re: Candy
                          Eiron Mar 8, 2012 08:18 AM

                          The only problem with the Shun santokus is the blade profile. Generally speaking, they tend to be truncated versions of Euro-style chef knife profiles, meaning they have much more curvature in the middle where you don't want it (in a santoku, anyway).

                          Not that there's anything wrong with that, if you like it.

                          I sincerely doubt that the OP will grind into the cullens of the Wusthof within her lifetime. However, that being said, I do feel there are better values in nice santokus.

                        2. steve h. Mar 7, 2012 03:22 PM

                          Your choices are solid. Wusthof Classics are good quality. Maybe get a decent honing steel at the same time and a fancy sharpener down the road. Take good care of the knives: hand wash 'em, use the steel before carving/slicing/cutting and keep them sharp. You'll be happy and they'll last a life time.

                          11 Replies
                          1. re: steve h.
                            kattyeyes Mar 7, 2012 07:36 PM

                            And...and...and...Wusthof has an idiot-proof (I think) sharpener that my local cookware shop showed me. I think this is it:

                            http://www.amazon.com/W%C3%BCsthof-29...

                            Please correct me if I'm wrong, but it would seem a good place to start for someone with Wusthofs who had no clue how to sharpen them. I'd be in that category, too, 'cept I am lucky to run with someone who is much SHARPER than I am as regards this subject. ;)

                            1. re: kattyeyes
                              cowboyardee Mar 7, 2012 11:09 PM

                              That's fine, but you can find the same device for less money.
                              http://www.amazon.com/Edgeware-Edge-Stage-Knife-Sharpener/dp/B001CQTLJM/ref=pd_sbs_k_10

                              That particular system is quick, cheap, easy to use, and produces reasonably decent results with Western knife types. It is not very effective for sharpening harder Japanese-made knives or knives whose edges are ground differently than the standard Western style. It is also not among the gentler methods of sharpening. There are other methods that will produce a finer edge or work on a wider variety of knives, but they are more expensive or more time-consuming or harder to learn or all some combination of the three.

                              I wrote up a semi-elaborate comparison of different sharpening methods in this post:
                              http://chowhound.chow.com/topics/7971...
                              It should give you an idea of the advantages and disadvantages of most of the common sharpening systems.

                              1. re: cowboyardee
                                Eiron Mar 8, 2012 07:42 AM

                                Yes, Asian knives need this version:
                                http://www.amazon.com/Wusthof-Asian-E...

                                The description on this Asian edge-angle pull-thru says the coarse side is carbides, but I was pretty sure they were ceramic rods when I looked at them in the store. Of course, they could've changed the build.

                                1. re: Eiron
                                  Chemicalkinetics Mar 8, 2012 07:46 AM

                                  It looks like carbides according to the photo. Maybe there are two versions.

                                  1. re: Chemicalkinetics
                                    Eiron Mar 8, 2012 08:23 AM

                                    Yes, that's possible. I wouldn't think it would be cost-effective for them to make two versions, but you never know. I think carbides are less expensive to put into something like this, though. Sometimes the descriptions are wrong, too. Or maybe it's it's just my "old-timer's" kicking in again...

                                    1. re: Eiron
                                      Chemicalkinetics Mar 8, 2012 08:36 AM

                                      "Or maybe it's it's just my "old-timer's" kicking in again..."

                                      Doubtful, since you have very good long term memory -- based on the fact that your remember many details about everyone on CHOWHOUND.

                                      1. re: Eiron
                                        cowboyardee Mar 8, 2012 08:48 AM

                                        It looks like carbides to me too. Best I can tell from the pic. If so, it would be fine for Western made knives with 'Asian' edge angles and maybe for a few of the Japanese knives made of softer steel, but not for most Japanese knives which are made of harder steel.

                                        1. re: cowboyardee
                                          Eiron Mar 8, 2012 09:04 AM

                                          Jeez, you guys are gonna force me to make a trip to the kitchen store, aren't you? (No, I'm not going to order one myself just to find out!)

                                          :-D

                                    2. re: Eiron
                                      Candy Mar 8, 2012 12:33 PM

                                      I have one of each I also have a Chef's Choice and got an electric sharpener from Shun yesterday. I used to sell them and when I worked in the shop (up until last week) we sharpened knives. First steel them and then finish off with the Chef's Choice or the Shun depending of course, on the knife.

                                      The pull through does a decent job for quick touch-up but to put a good edge back on I use the others.

                                  2. re: kattyeyes
                                    steve h. Mar 8, 2012 09:17 AM

                                    Howdy katty,
                                    It's good to see you still have your EDGE.

                                    1. re: steve h.
                                      kattyeyes Mar 8, 2012 09:27 AM

                                      ;) Thanks, buddy!

                                2. Eiron Mar 7, 2012 02:56 PM

                                  Here's my 2¢:

                                  I think your four knife choices are fine, but since you're going with a Euro-style chef I'd suggest a 9" rather than an 8". Why? 'Cuz, like Chemipetek said, the 7" santoku will overlap an 8" chef. The santoku edge will have less curve, so bumping the chef up to a 9" will give you more of a sense of two distinct knives.

                                  We use our 6" utility, but it's something my wife uses way more than me. For that reason alone I wouldn't give it up. (Another way to look at it: it keeps her away from My Precious Kanetsune gyuto!)

                                  :-D

                                  4 Replies
                                  1. re: Eiron
                                    Chemicalkinetics Mar 7, 2012 03:26 PM

                                    "'Cuz, like Chemipetek said"

                                    :D (funny)

                                    1. re: Eiron
                                      Candy Mar 8, 2012 06:03 AM

                                      I am 5'1 1/2" tall. an 8" feels too big in my hand. My 7.5" Shun Santoku feels great. My 8" Wusthof feels too big. Trust size to what feels right in your hand.

                                      1. re: Candy
                                        Eiron Mar 8, 2012 08:07 AM

                                        Nothing wrong with knowing your preferences. The OP is a little unsure & is soliciting suggestions, so that's what we're doing, right?

                                        Actually, I'm a little surprised that the 7.5" Shun doesn't feel too big for you, but I'm sure the ergo handle of that Ken Onion model makes all of the difference. So have you found yourself moving away from the full-bolster designs? I remember you mentioning that you tended to nick yourself with knives that didn't incorporate full bolsters.

                                        1. re: Eiron
                                          Candy Mar 8, 2012 12:29 PM

                                          No I have full bolstered knives but the Shun Ken Onion feels so right in my hand it is the knife I reach for most often. My husband feels the same way about it so I bought another in December. Seemed like one of us was always reaching for it when the other was using it. I do like my Wusthofs too. The bolster is very important to me. If I nick my self the nick can become an ulcer due to an auto-immune problem and from a nick I potentially could lose a finger.

                                    2. g
                                      GH1618 Mar 7, 2012 02:49 PM

                                      It's sometimes said (e.g. by Michael Ruhlman in The Elements of Cooking) that the only essential knive is the chef's knife. I use an 8 1/2" and prefer that length. Some want a longer one.

                                      A paring knife is usually considered essential also. I have several other knives as well. Some use a chef's knife for almost everything. I prefer to use it only for meat, and to use various smaller and (usually) less sharp knives for other purposes. I feel this is both safer and more convenient. It's just a matter of personal preference.

                                      "Santoku" is a particular style of knife rather than a broad category, which I would call a vegetable knife. I don't understand the appeal of a santoku, which I consider ugly. I prefer a square-end vegetable knife and have two: one shallow and one deep.

                                      What you call a "sandwich" knife might be what is usually called a "utility" knife. I have one and, indeed, I use it mostly to cut sandwiches in half. I would rather use an inexpensive utility knife for this purpose than my chef's knife, which is larger and sharper than necessary.

                                      I didn't want a block set, either, but I found a good deal on the Wüsthof Create-a-Block set, which is a small block with only shears and steel. Both of these are very useful. The size (11 knife slots) is just right for me.

                                      1 Reply
                                      1. re: GH1618
                                        cowboyardee Mar 7, 2012 11:04 PM

                                        "What you call a "sandwich" knife might be what is usually called a "utility" knife."
                                        ________
                                        OP could be referring to this knife in particular, as it's the only one I can think of that's specifically marketed as a 'sandwich knife.'
                                        http://www.amazon.com/Shun-DM0741-Cla...

                                        Not my cup of tea, but whatever floats one's boat or keeps the spouse happy.

                                        ETA: just noticed the post above where the OP linked to a utility knife. My bad. You're right. That's a utility knife.

                                      2. k
                                        knifesavers Mar 7, 2012 02:23 PM

                                        What do you have and what is your cutting surface?

                                        A properly sharpened blade should hold that edge as well as it ever did.

                                        Jim

                                        2 Replies
                                        1. re: knifesavers
                                          j
                                          justlearning Mar 7, 2012 02:32 PM

                                          I have a block set of Chefmate knives.

                                          As far as the surface, they've come in contact with various boards over the years, mostly bamboo, but glass, sometimes plastic. They've also been run through the dishwasher, which has started to deteriorate the handles. Live and learn.

                                          1. re: justlearning
                                            k
                                            knifesavers Mar 7, 2012 11:09 PM

                                            Wusthofs are a big step up then. Avoid cutting on any glass or ceramic surface, avoid the dishwasher, use your honing rod, and you will be fine.

                                            FWIW Wusthofs resharpen very easily.

                                        2. petek Mar 7, 2012 02:14 PM

                                          What's a sandwich knife?
                                          An 8" chef's knife and a 7" santoku might be a bit redundent.
                                          I'd go with a paring,chefs,and a bread knife to start.

                                          21 Replies
                                          1. re: petek
                                            petek Mar 7, 2012 02:16 PM

                                            oh my god Chem, you totally copied my reply!! :P

                                            1. re: petek
                                              Chemicalkinetics Mar 7, 2012 02:23 PM

                                              I know. I read your mind first, and then I copied it and typed it faster than you. :) You need to take a typing class.

                                              1. re: Chemicalkinetics
                                                Eiron Mar 7, 2012 02:44 PM

                                                :-D

                                            2. re: petek
                                              j
                                              justlearning Mar 7, 2012 02:18 PM

                                              Good question. Here's a linky: http://www.amazon.com/Wusthof-Classic...

                                              I don't know why he wants it. He won't use the chef's knife. He's not the main cook, so maybe I'll veto him. haha He's essentially using it as a chef's knife, just a smaller, lighter one that's easier (in his opinion) to handle it.

                                              1. re: justlearning
                                                Chemicalkinetics Mar 7, 2012 02:24 PM

                                                Looks like an utility knife.

                                                1. re: Chemicalkinetics
                                                  petek Mar 7, 2012 02:26 PM

                                                  Looks like an utility knife.

                                                  get out of my head!!!! :-D

                                                2. re: justlearning
                                                  petek Mar 7, 2012 02:24 PM

                                                  It looks like a paring/utility knife to me so....

                                                  1. re: petek
                                                    Chemicalkinetics Mar 7, 2012 02:25 PM

                                                    Why do you keep letting me read your mind? (see my response right above yours)

                                                    1. re: Chemicalkinetics
                                                      kattyeyes Mar 7, 2012 02:31 PM

                                                      You two are really the same person, aren't you?! ;P

                                                      Seriously, there's a "sandwich knife" in the knife block here, but I don't ever grab for it--I use a chef's knife if I need to cut a substantial sammich in half. I picture my grandfather making grinders--he had a BIG knife (like a chef's, it's been years, but I see a BIG knife when I revisit the store in my mind)...good enough for Poppy is good enough for me. :)

                                                      ETA: I'm with Chem and Pete for knife choices.

                                                      1. re: kattyeyes
                                                        petek Mar 7, 2012 02:34 PM

                                                        mmmmmm..grinders. :)

                                                        1. re: kattyeyes
                                                          Chemicalkinetics Mar 7, 2012 02:44 PM

                                                          "You two are really the same person, aren't you?"

                                                          Yes. We are the same dude with two accounts. :)

                                                          1. re: Chemicalkinetics
                                                            kattyeyes Mar 7, 2012 02:50 PM

                                                            Except now we know YOU aren't partial to grinders. HA HA HA!

                                                            1. re: Chemicalkinetics
                                                              d
                                                              Dave5440 Mar 7, 2012 09:04 PM

                                                              But aren't you 2 going to get Honesuki's together?

                                                              1. re: Dave5440
                                                                Chemicalkinetics Mar 7, 2012 09:22 PM

                                                                Yes, cannibal and I are going to get honesuki together :P

                                                                http://chowhound.chow.com/topics/8371...

                                                                Or so I thought. :)

                                                                1. re: Chemicalkinetics
                                                                  cannibal Mar 8, 2012 01:08 PM

                                                                  I think "joint custody" would be better, so we can further confuse my wife :P

                                                                  1. re: cannibal
                                                                    Chemicalkinetics Mar 8, 2012 01:29 PM

                                                                    Do you want to? Seriously?

                                                                    I can send the knife to you to play around for a week or two, and then you can ship it back to me.

                                                                    I have sent out knives for sharing experience. The issue of the Moritaka honesuki is that it isn't a really expensive of a knife to send it back and forth.

                                                                    :P

                                                                    1. re: Chemicalkinetics
                                                                      cannibal Mar 9, 2012 08:25 AM

                                                                      It's ok, but i appreciate the offer. I'm kind of all over the place at the moment. Maybe in the future, but right now things are a little crazy. :)

                                                                      1. re: cannibal
                                                                        Chemicalkinetics Mar 9, 2012 08:28 AM

                                                                        "but right now things are a little crazy. :)"

                                                                        :P

                                                                        Really? How many other people are you sharing knives? (a joke).

                                                        2. re: petek
                                                          John E. Mar 8, 2012 09:35 PM

                                                          It looks just like a big paring knife but is actually a small slicing knife . The Amazon link provided to the Wusthof is a 4522/16 (16 cm or about 6-1/4"). We have that one as well as the 4522/23 (23cm - 9"). I actually find myself using this knife for, guess what, cutting sandwiches in half or for small slicing jobs like mushrooms, tomatoes and other stuff.

                                                        3. re: justlearning
                                                          g
                                                          GH1618 Mar 7, 2012 03:13 PM

                                                          If he makes his own sandwiches, he should have whatever knife he wants for the purpose, in my opinion. The upside is that he will then not use your chef's knife. The Wüsthof utility knife costs about ten times what mine cost. Either will cut a sandwich in half very nicely.

                                                          1. re: GH1618
                                                            j
                                                            justlearning Mar 8, 2012 08:22 AM

                                                            Good point. :) He agrees. lol

                                                      2. Chemicalkinetics Mar 7, 2012 02:12 PM

                                                        What is a sandwich knife? A bread knife, on the other hand, can be useful if you eat a lot of bread. A santoku has a very strong overlap with Chef's knife, so you probably only need one of the two. You can have two, but you won't NEED two. A boning knife is useful if you like to debone meat.

                                                        16 Replies
                                                        1. re: Chemicalkinetics
                                                          g
                                                          GH1618 Mar 7, 2012 03:04 PM

                                                          My "sandwich" knife is a 5 1/2" "utility" knife which I use mainly to cut a sandwich in two, something I do for my wife every working day:

                                                          http://www.sears.com/chicago-cutlery-5.5-in-metropolitan-utility-knife/p-00847791000P

                                                          I also have recently acquired a sandwich spreader, which I find is better suited to the purpose than a table knife:

                                                          http://www.cooking.com/products/shpro...

                                                          Call me unhip if you like; those are the tools I prefer for making a sandwich.

                                                          1. re: GH1618
                                                            Chemicalkinetics Mar 7, 2012 03:25 PM

                                                            I don't make sandwich very often :P

                                                            " something I do for my wife every working day"

                                                            Are you implying that you love your wife?

                                                            1. re: Chemicalkinetics
                                                              g
                                                              GH1618 Mar 7, 2012 03:29 PM

                                                              I am stating that I make her lunch before she goes to work, that's all. The more frequently one performs a particular task, the more helpful it is to have tools for the purpose.

                                                              1. re: GH1618
                                                                kattyeyes Mar 7, 2012 07:30 PM

                                                                Aww, you don't love her? Just when I was going to give you bonus points for making your wife lunch every day...let's just assume you do love her. ;P I'm sure you do.

                                                                And, dammit, just for you--I will reach for the sammich knife next time I make one to see if I like it better for sammich-cutting purposes. All in good fun, GH1618.
                                                                http://www.youtube.com/watch?v=tBlI1g...

                                                                P.S. I know other sandwich knife fans, so please know you don't stand alone here. I'm just trying--personally--to see how many (few) knives I can get away with going forward. And chef's/paring/bread does sound like the ideal trifecta for gettin' by without gettin' crazy. Just my katty two cents.

                                                                1. re: kattyeyes
                                                                  Chemicalkinetics Mar 7, 2012 07:34 PM

                                                                  "let's just assume you do love her."

                                                                  Don't assume nothing. :)

                                                                  "I will reach for the sammich knife next time..."

                                                                  Wasn't there a post about nothing using the words like "sammich" and "sammy"?

                                                                  1. re: Chemicalkinetics
                                                                    d
                                                                    Dave5440 Mar 7, 2012 09:02 PM

                                                                    Wasn't there a post about nothing using the words like "sammich" and "sammy"?

                                                                    I find those words despicable , people need to grow the #### up and stop thinking baby talk is cute

                                                                    1. re: Dave5440
                                                                      kattyeyes Mar 8, 2012 05:06 AM

                                                                      Lighten up, Francis!

                                                                      1. re: kattyeyes
                                                                        Chemicalkinetics Mar 8, 2012 07:06 AM

                                                                        Francis?

                                                                        1. re: Chemicalkinetics
                                                                          kattyeyes Mar 8, 2012 07:07 AM

                                                                          http://www.youtube.com/watch?v=0OnpkD...

                                                                          1. re: kattyeyes
                                                                            Chemicalkinetics Mar 8, 2012 07:09 AM

                                                                            Oh, I guess I haven't seen that movie. Interesting.

                                                                            1. re: kattyeyes
                                                                              Eiron Mar 8, 2012 08:27 AM

                                                                              LOL - what weird movie that was! It felt like two different movies pasted together in the middle...

                                                                          2. re: kattyeyes
                                                                            SanityRemoved Mar 8, 2012 08:16 PM

                                                                            One of my favorite cooking movies!

                                                                            1. re: SanityRemoved
                                                                              kattyeyes Mar 9, 2012 04:44 AM

                                                                              AH HA HA--the Aunt Jemima treatment!

                                                                              1. re: kattyeyes
                                                                                scubadoo97 Mar 9, 2012 03:33 PM

                                                                                Stripes?

                                                                                1. re: scubadoo97
                                                                                  kattyeyes Mar 9, 2012 03:43 PM

                                                                                  Yes! The quick, brown fox jumped over the lazy dog, SIR! :)

                                                              2. re: Chemicalkinetics
                                                                r
                                                                RGC1982 Mar 7, 2012 04:50 PM

                                                                I actually own one of these, but only because the store shipped me the wrong knife, and we decided to keep it. I had ordered a new chef's knife at the time, and instead, a 5 1/2 inch serrated Henkels Twin Pro was shipped to me instead. My husband and daughter wanted to keep it, I guess because they are a little frightened to handle my big knives. So, we call it the "bagel" knife in my house, but it really is a utility knife that can be used to cut sandwiches in half, or small loaves of bread. I do have a big bread knife too, and slicers, but I am the only one who reaches for those. The rest of my family would reach for a steak knife before those. This utility knife seemed to fill a need that I never knew I had. As for the OP's list, the santoku and the chef's knife are redundant. I'd recommend that you pick one, and don't bother with both. My money would be on the chef's knife, and save the Santoku for a trial, since you already like the chef'sknife profile. You might consider a good slicer instead, at least nine inches long, for slicing meats, breads, etc. That would be a better investment.

                                                              Show Hidden Posts