[Gachinto]

Hey guys (who also enjoy culinary on top of cars), what are some good knifes that you've had personal experience with?

Budget would depend on the type of knife, but the first and most important one would be a decent Chef or Santuko. I'm looking at around $70-$130 for this one.

I know Henckelsis a common one. Calphalon too and then seem more expansive. I'm most interested in Shun at this point, for their Japanese edge of 17 degrees. I probably can't afford an authentic Japanese one, plus the distance means lack of warrenty and service.

Also, what are some other brands such as Cutco knifes? They are supposedly pretty good for Amercian made knifes.

Thanks! :thumbsup:

[Mancini]

Well, I don't eat on top of my car with sharp knives but I'm interested in hearing the responses.

[cho]

im using victorinox,
cheap.
fairly durable, been using them for a year at school and now at work.

MAC is a good alternative to shun if you dont have the money for it heh

[scottsman]

Also, what are some other brands such as Cutco knifes? They are supposedly pretty good for Amercian made knifes.


GTFO

[freakshow]

My gf likes Shun and Wusthof. Wusthof has a heavier handle, might take getting used to if you normal use a Shun.

[Sandman]

i heard house of knives has their own brand that they make which is decent and cheap

[SpuGen]

Globals, Wusthof, Shun.
All popular and well made.

I have a set of Wusthofs and a set of Shuns. I like the Wusthofs better because of the lighter blade, but they don't stay nearly as sharp as the Shuns.

Really, it all depends on the feel of the knives, then quality. You could have the best knives in the world but have trouble using it because the feel sucks.
Also depends on where you use it. At home I use the Shuns. I used the Wusthofs for work, but while the lightness was great for fatigue, the handle sucks.

You'll have better luck in the Food forum too btw.

[dlu]

honestly, cutco.. you have to buy it off some salesperson but they are the sharpest knives ive ever had and ive had nice henkels knives. It cuts a chicken in half like butter

[124Y]

I don't know much about culinary knives, but I saw some Kyocera ceramic knives for sale before. Thought it was pretty interesting.

[Sp3cial_K]

cutco's are good. i like the weight and feel of them.. and yes they are very sharp

[Nightwalker]

honestly, cutco.. you have to buy it off some salesperson but they are the sharpest knives ive ever had and ive had nice henkels knives. It cuts a chicken in half like butter

I really like the henkels I bought my mom, so searched for cutco to take a look. Looks like you could just buy them online:
http://www.cutco.ca

[Gachinto]

So... lighter isn't better... heavier is...? Or balanced...
I should see if I can get a feel for them at House of Knifes or something. In terms of the blade it would make sense that Japanese 17 degree is sharper than German 23 degree. But thinner maybe less durable too?

What about serrated blade?

Cutco has pretty BAD reputation it seem, about their company. Who owns Cutco and has compared with other big brands?

Well, I don't eat on top of my car with sharp knives but I'm interested in hearing the responses.
LOL

[TheKingdom2000]

the only reason cutco seems to have a bad rep is because it's sort of a pyramid scheme kind of.

my family has them and they are great.
i love the knives, and they are high quality imo. easy to sharpen too.

[Nightwalker]

From everything I'm reading, light/heavy stuff is all subjective and neither better or worse. Just have to try the knife and see what you like.

[striderblade]

buying a $100+ knife will increase your stats by +10 better chef =P

[Tapioca]

My parents have used Cutco knives for years and they're pretty decent. However, they probably weren't the best value.

I use a set of Professional 'S' ZW Henckels knives. A lot of people knock Henckels because they've heavily promoted their 'International' or single-man brand which has degraded their name. My dad bought me a single-man Henckels set a couple of years ago as a house-warming gift and it was largely garbage. I found a good deal on a ZW Henckels set (or double-man) several weeks ago and I find them pretty good for my needs. The knives are well-balanced and the handles are fairly ergonomic.

I've also held Global knives in-store and while pretty, they're a little too light for my liking. I've never tried Shun in-store, but they seem pretty popular these days too.

[SpuGen]

So... lighter isn't better... heavier is...? Or balanced...
I should see if I can get a feel for them at House of Knifes or something. In terms of the blade it would make sense that Japanese 17 degree is sharper than German 23 degree. But thinner maybe less durable too?

What about serrated blade?

Cutco has pretty BAD reputation it seem, about their company. Who owns Cutco and has compared with other big brands?


LOL

From what I've found

Lighter blade, heavy handle = Good for use at a professional level. Less Fatigue, more agile.
Heavy blade, light handle = Less "work" needed to cut since the weight of the blade is cutting.

[sonick]

Global. Ming Wo sells them locally.

House of Knives sells Shuns, I believe.

[Black SC2]

I've been slowly building up a collection through gifts and personal purchases of kitchen knives the past few years. Mostly Wusthof and Henkels. I find the Henkels hold their edge a little better, other than that they're both interchangeable in my mind in terms of build quality. I think one of the best things you can do in terms of being happy with your knives is to learn how to sharpen them properly though. A good few pases on a stone will make that ratty old knife at the back of your drawer into a functional tool again.

[Shun Izaki]

Shun + Global are usually part of my master set when I'm doing anything culinary.

Shun knives are probably some of the cheapest yet best quality i've ever owned... great for letting other people use, and instructing.

The Global ones are part of my steak knife collection... with precision like that crazy surgical steel... I can slice a steak with one slide of the knive on it's own weight...

Global if you can afford it, Shun when you still want nice and can't XD

[sonick]

Also, last time I went the Ming Wo at Lansdowne had all Global Knives for 25% off, don't know if that's a regular occurrence.

[moomooCow]

So what do you all cook that warrants the use of knives like these? Just curious..

[Shun Izaki]

So what do you all cook that warrants the use of knives like these? Just curious..

All good culinary students/chefs would understand, having a good set of knives isn't just for the CRAZY outlandish food that some might see on tv.

Having a good set means you can prepare your food with ease, speed, and make sure the cut/style/preparation of the food is done properly and at the highest class.

Like I was saying earlier, I have global steak knives... and i don't use any force, just let the weight of the knife rest on the meat, pull back, and let the NON-serraded edge do it's job.

Knives can be used for many culinary aspects, more than what most people judge them for. It's a chef's best tool, as well as his most useful one.

That being said, I like to use my Shun knives best for preparation, and my global knives for fast/precise cuts.

[Tapioca]

So what do you all cook that warrants the use of knives like these? Just curious..

I don't pretend to be a chef, but when you cook anything with fresh meat or produce, you need a couple of good knives to cut through food properly and to prevent injuries to yourself. Besides, for those rare times you might have a woman over, I'm sure she'd be impressed when you flash the hardware and/or when she uses the knives to cook for you.

If you're just starting to cook, you really only need 1 or 2 knives - a good chef's knife and a utility knife. I know that $150 may seem like a lot for a knife, but as long as you maintain it by sharpening and washing it properly, it should last 10+ years. That seems like a pretty good investment to me.

[Shun Izaki]

I don't pretend to be a chef, but when you cook anything with fresh meat or produce, you need a couple of good knives to cut through food properly and to prevent injuries to yourself. Besides, for those rare times you might have a woman over, I'm sure she'd be impressed when you flash the hardware and/or when she uses the knives to cook for you.

If you're just starting to cook, you really only need 1 or 2 knives - a good chef's knife and a utility knife. I know that $150 may seem like a lot for a knife, but as long as you maintain it by sharpening and washing it properly, it should last 10+ years. That seems like a pretty good investment to me.


I can tell you my shun set is 5 years old, still as shiny as new, and my global steak knives (the ones that get the most wear) are insanely new (i even throw them in the dishwasher)

For me at least, It's not about showing off. It's about excellence in what you do (cooking in this case). I've more or less given up cooking in the past year or so in terms of laziness, but I think I might go back to it after reno'ing my place XD

[Tapioca]

I can tell you my shun set is 5 years old, still as shiny as new, and my global steak knives (the ones that get the most wear) are insanely new (i even throw them in the dishwasher)

For me at least, It's not about showing off. It's about excellence in what you do (cooking in this case). I've more or less given up cooking in the past year or so in terms of laziness, but I think I might go back to it after reno'ing my place XD

You throw your knives in the dishwasher, especially high quality knives? That's sacriligious.

Don't get me wrong, as with a lot of things I do, I ensure I have the proper tools to do the job. All in all, cooking is hard work and anything that makes it easier (like good knives) is worth investing in.

But, I will admit that the women for whom I've cooked have been impressed with the knives, plates, and all of the other kitchen gadgets I've collected over the last couple of years.

[bd0n]

u throw them in the dishwasher? *shudders*

best advice anyones ever given to me, go to ming wo (only affordable place that sells high quality knives) bring some vegetable like a carrot, and thell let u practice with their knives. And go with feel, best way to buy a knife.

ps: please buy a steel, or ur expensive knife in 4 weeks will be as usefull as cutting a tomato with a brick.

[Shun Izaki]

I throw my global steak knives in the dishwasher.

No problems with them. Not a scratch on it, still sharp enough to cut the rack!!! XD

[freakshow]

Global is a good cheaper brand for home use, but you wouldn't use them if you worked in a kitchen.

[sonick]

Global is a good cheaper brand for home use, but you wouldn't use them if you worked in a kitchen.

Anthony Bourdain uses Global and recommended it in his books.

[dhawes]

there is another post about knives which I read, and decided to buy one. I got a Hattori HD - santoku. The thing is razor sharp, but as it states and as I can see, the edge is very very fine, I wouldnt buy it unless you are doing delicate work. took about 5-6days to be shipped incase you decide to get one ;) Was reading reviews Shuns VS japanese knives, decided to go with japanese knives, but I suppose its partly preference.

Also incase you dont know, mingwo, house of knives and another place gives 20% industry discount with proof of work (paystub) or culinary school documentation.

[Gachinto]

Where is this MING MO?

What about ceramic knifes? They seem like a big thing now days.

I used the Wusthofs for work, but while the lightness was great for fatigue, the handle sucks.
What / where do you work?

[sonick]

Ming Wo. I know one in Lansdowne Mall in Richmond, and one in Kits somewhere.

[Shun Izaki]

Global is a good cheaper brand for home use, but you wouldn't use them if you worked in a kitchen.

I use my global set for culinary work too...it works fairly well for my purposes, studying mostly into chinese cuisine... afaic, it's not the best by any means, but in no way is it cheap.

[Senna4ever]

I use Wustof's Culinar line at home and used one for work when I was in the Japanese restaurant industry.

My main work knives were high carbon steel Japanese knives that would put any stainless steel knife to shame even when dull, but of course they cost many times more than Henckel, Wustof or Global. I have a $1000 knife that will keep its edge for over a month in a busy restaurant setting, whereas with my Wustof, I'd have to use a sharpening steel at least twice a day.

[skholla]

Global is the best bang for the buck and are amazing knives. Shun are my favorite, I finally got a Ken Onion chefs knife!!! Check out the Gourmet Warehouse (http://www.gourmetwarehouse.ca/) in Vancouver, the store is awesome, service is great, they carry both brands, you can test them out in store, and the pricing gives Amazon.COM a run for their money (after you factor in exchange, duty, and driving to Blaine to pick up your order).

Chef's knife vs Santoku, I have both and it all comes down to preference. Santoku knives are really popular right now, even more so amongst woman in the kitchen as the knives are typically smaller and lighter than your average chefs knife. I still recommend a classic 8" chefs knife, I find that they can be used for more tasks in the kitchen and when paired with a good paring knife that is all that most people need in their kitchen. Down the road the only other knives I would add are a good but cheap serrated/bread knife and a meat cleaver.

[Gachinto]

^ From the shape of the two it seems that Santoku would be better for chopping, and has better control/power at the tip. It is after all modified by the Japanese to better suit Asian cusine AND women. Since most home cooks are women.

The PROS don't use Chef nor Santoku do they? They have other task specific knifes while Chef and Santoku are multitask and considered entry level? I'm just talking outta online research, I don't have more actually experiences. All I know is my knifes, which my parent bought years ago, sucks ($20-ish knifes from wherever). I bought a stone and did some pretty good sharpening, still it seem to dull after few uses, and it doesn't exactly cut through anything at ease.

Getting a $50-$80 would be a good start. Unless a $90-$100 is really that big of a difference in steel and edge.

Would Japanese made edge of 17 degree be better. Logically it should beat a 23 degree German? As long as the steel is strong enough to hold the thin edge? Or that 6 degree really doesn't mean much except big price jump?

[Senna4ever]

The PROS don't use Chef nor Santoku do they? They have other task specific knifes while Chef and Santoku are multitask and considered entry level? I'm just talking outta online research, I don't have more actually experiences. All I know is my knifes, which my parent bought years ago, sucks ($20-ish knifes from wherever). I bought a stone and did some pretty good sharpening, still it seem to dull after few uses, and it doesn't exactly cut through anything at ease.

The pros use whatever suits them. It's the material of the knives that make a hell of a lot of difference. The $1000 sushi knife I mentioned in my earlier post is made from 100% high carbon steel (Yanagi Honyaki Aoko blue carbon steel) and is hand made using the same techniques used in making samurai swords. It is very hard, but also very brittle and difficult to sharpen properly. It is also very rust resistant compared to my cheaper ($400) sushi knife which I need to sharpen once a week, whereas I can get away with not sharpening my expensive one for months. Anyways, what I'm trying to say is that not only is the metal alloy important, sharpening technique is too. You mentioned that you had bought a stone, but how fine is it? You can seemingly do a good job at sharpening a knife, but it can be decieving...a well sharpened knife will hold its edge a lot longer than one not well shrpened...they will both be sharp at first. I'd say even a cheap knife that has been sharpened properly should hold its edge for about a week in the home.

[Gachinto]

^ It does have 2 sides... I don't know about the grit tho~ I've heard that I should go even finer than stone, such as sand paper and leather strip. I do use a sharpening steel to hold its edge after, not ceramic.

(I even used a protractor to measure a 23 degree angle... since I doubt they are 17)

Anyhow I see these as good practices for better knifes. Although good knife tend to have free sharpening anyways, just pay shipping.

[skholla]

Go to gourmet warehouse and grab a basic 8" chefs knife by global. For the price u won't be disappointed. Get an honing steel too and use it everyday, don't use a knife sharpener or a stone unless u know what u r doing. Sharpening your knife removes metal and resets the edge, this will shorten the life of the knife, only sharpen when needed. If u take care of ur knives, honing and hand washing and drying, proper cutting board and be mindful of not damaging the edge or point, then they should stay sharp for 1-2 years before the need for professional sharpening. Take it in somewhere, let the pros do it. Some knives can even hold an edge longer than that.

Most home cooks and even pros too will use a chefs knife for just about everything. Of course u need a cleaver or boning knife when those situations come up but until they do I'd rather have one awesome knife than a block full of crappy ones. Santokus are great, I own a nice one, it's light and sharp but I prefer the rocking motion and the feel of my chefs knife better. The blade on my santoku is also a bit thinner than on my chefs so I use it when I am doing thin slicing.

[skholla]

I was at cookworks today and they had a global 7" chefs knife for $120, it should be about $100 at gourmet warehouse. At this price point it's a great starter knife, it's a by smaller than the standard 8" but still usable, even better for people with small hands.

[Culture_Vulture]

interesting I come across this thread,
I was at my girlfriend's house today and her parents have these ceramic (I think) knives that are really lightweight but great for slicing and even dicing,

maybe something to look into :)

[Gachinto]

^ Ya I asked about those before. They are much lighter but I don't know how durable they are compare to the good steel. I'd think steel would still be stronger, but ceramic has it's advantage maybe.

They look pretty kool~
http://upload.wikimedia.org/wikipedia/en/thumb/f/ff/Buyers_Brochure_Cover.jpg/463px-Buyers_Brochure_Cover.jpg

[Gachinto]

Anything good in Home Outfitter? Well... if time's right I can get some pretty good discount from them... 35-50% off if I'm lucky~ They have some high end Calphalon and Henckels. (and Chicago Cutlery... looks pretty cheap.)

No one mentioned Calphalon so I guess they aren't that good at knife, they just make any kind of housewares.

[Tapioca]

The Bay downtown had a couple of sets of ZW Henckels Professional 'S' knives at 60% off a couple of weeks ago. They were on clearance for $260. Included in the set are an 8" chef's knife, 3" pairing knife, bread knife, 5" utility knife, sharpening steel, and a nice black block. They still might be there so it's worth taking a look.

If you're looking for a starter set of good knives, this is a great price. The black block will go well with your newly-renovated kitchens or your yuppified condos. :)

[Gachinto]

The German-Modded Japanese-Modded Chef Knife!!

http://www.cutleryandmore.com/large/14959.jpg

Modded Santoku... LOL Crazy!
I doubt that many ppl has one~
http://www.cutleryandmore.com/wusthof-wunder.htm

[Culture_Vulture]

^ Ya I asked about those before. They are much lighter but I don't know how durable they are compare to the good steel. I'd think steel would still be stronger, but ceramic has it's advantage maybe.

They look pretty kool~
http://upload.wikimedia.org/wikipedia/en/thumb/f/ff/Buyers_Brochure_Cover.jpg/463px-Buyers_Brochure_Cover.jpg
I don't know about durability,
but I was helping out with dinner and those knives were better than any steel knives I've ever used (then again, my household was never that big on getting top notch cutting utensils)

[TekDragon]

If money is no option, Shum is the way to go. perfectly balanced, good quality steel. However, with a budget of $70 or so, look at the House of Knives in house brand. Its pretty good. I'm quite happy with mine.

Edit: Check out Gourmet Wearhouse or House of Knives for selection. Never buy from a store who won't let you test out the knife in store first. You need to feel how it is in your hands, how its balanced and how much or little you like it.

[skholla]

house of knives is expensive as fack! gourmet warehouse has the best prices in town, unless you catch a serious sale or score a hook up.

[Senna4ever]

house of knives is expensive as fack! gourmet warehouse has the best prices in town, unless you catch a serious sale or score a hook up.

They will give you a 20% discount if you can prove you're a chef/cook.

[Senna4ever]

My personal favourite knife makers are:
http://www.kikuichi.net/
http://www.japanesechefsknife.com/MASAMOTO.html

I have these:
Yanagiba, 30cm blade length.
http://www.japanesechefsknife.com/HonKasumiGyokuseikou.html#WIDTH:%20320px;%20HEIGHT :%20204px

Yanagiba, 30cm blade length.
http://www.japanesechefsknife.com/HASeriesHonyakiGyokuseikouKyoumen.html

[murd0c]

So im moving out with the g/f and need a knife set. I know this sets not the greatest set but it seems like a decent starter for the price. I dont have all too much money to buy top of the line knifes since I have a lot of items to buy.

http://www.cutleryandbeyond.com/index.php?l=product_detail&p=3286

and you get this for free

http://www.cutleryandbeyond.com/index.php?l=product_detail&p=862

[Senna4ever]

It's not too bad.

[lowside67]

At least it's Henckels better line, for a starting out home chef I think that's a good mix of quality to value.

I ebayed a set of Wusthof Classic Ikons for Xmas, warranty is a little fuzzy on an Ebay purchase but it is a hell of a lot cheaper than buying them in store - the 8pc set that I was looking at is about $749 locally at the cheapest I can find, and we paid $299usd + free shipping on Ebay for a NIB set.

After you narrow your selection down by trying them in store, you might consider Ebay to save a bit more money, though that Four Star set looks like a good price.

-Mark

[badung777]

There's this Wusthof 6 pcs set, and it's a good basic set. It has cooks knife, utility knife, paring knife, sharpening steel, kitchen shears and knife block all for $179.95. This Wusthof set is the Classic Series which is one of the top of the line of Wusthof. The knives are full-tang with bolster. Also, the blade is hot drop forged.

http://www.cutleryandbeyond.com/index.php?l=product_detail&p=4335

[Gachinto]

My personal favourite knife makers are:
http://www.kikuichi.net/
http://www.japanesechefsknife.com/MASAMOTO.html

I have these:
Yanagiba, 30cm blade length.
http://www.japanesechefsknife.com/HonKasumiGyokuseikou.html#WIDTH:%20320px;%20HEIGHT :%20204px

Yanagiba, 30cm blade length.
http://www.japanesechefsknife.com/HASeriesHonyakiGyokuseikouKyoumen.html
Wow those are nice! ;)

A frd of a frd of mine's family is traditional Japanese sword smith. They make really REALLY nice kitchen knives for a living but they aren't proud of it. He was always talking about respect for your swords; sure I will if I own one for their katana! :)

[murd0c]

Well I just got my Henckel set and I have to say i'm pretty impressed, yes its not the best set but personally I think a good starter set for someone who's a home chef. The set is 100% real which I was worried about for 1 the price and as well I called in to find why it was takeing so long to process my payment and a asian women answered that didn't speak the best english. So the site is a legit site if you are planning on buying something on there as well.