Best kitchen knives?

[bogwalker]

What brand of kitchen and steak knives are the best?

[thehawk]

RADA works great and cutco is probably the best i have ever used.

[Chef]

Wusthoff Trident or JA Henckles--they are not cheap but they'll be the last ones you'll ever need to buy. Cheap knives suk.

The Germans make an awesome knife and their guns are good too!

[deadeye]

Wusthoff Trident or JA Henckles--they are not cheap but they'll be the last ones you'll ever need to buy. Cheap knives suk.

The Germans make an awesome knife and their guns are good too!

My whole family in one point or another has been in the food biz and those two brands are whats in the kitchen. Like stated they are a investment. Plan on spending a lot of dough but you will have them for life.

[Swimbait2009]

RADA works great and cutco is probably the best i have ever used.

Cutco knives are decent, but not the "ultimate". A lot of people like them because they hold an edge for a very long time. Sharp knives are your classic catch-22. In order to produce the sharpest edge, the metal used to make the knife must be pretty soft. Soft metal doesn't hold an edge for a long time though. So manufacturers combine metals to try and balance out those two factors. If super sharp is what you're after, and aren't turned off by a little knife maintenance and care, steer clear of any knife that touts their edges as lasting for "years".

The maintenance is actually very simple if you do it regularly. The honing steel that comes with most knife sets should be used almost every time you use your knife. This piece does not technically sharpen your knife, but it keeps a well sharpened edge from deteriorating. Your blade's edge will begin to curl over with use, since it's been ground down to such a fine line. If you let this happen, you actually start to "cut" with the curled side of the edge, and perpetuate the curl. A few passes with the honing steel each time you use your knife will extend the uses between full sharpenings, and it will give you a much more consistent cut or slice. Then buy yourself a good sharpener or stone (if you know how to properly set you knives' edges) and give them a full sharpening job a couple times a year. Another important rule is to never toss your knives down into your sink. You will notch and chip the blades, and your knife will require professional care to return the full edges.

If this process is not for you, then by all means opt for some of the brands that tout longer periods between sharpenings.

My parents had a set of Cutco knives when I was younger, and my major complaint with them was their weight (or lack thereof). A good knife should be well balanced and have some heft to it. A heavier knife will be much easier to control, as it will help you follow your lines much better. I have not tried some of their newer models and sets though, so they may have changed some since I last used them.

Wusthoff and JA Henckel are both very good companies, but they have different tiers of knives as well. If you can spare the time, take a class on knife skills at a local cooking store. There's a great store in Stillwater (not sure if I can post the name here)...email me if you're interested. That way you'll get to use a few knives in a practical environment and be able to make a decision for yourself. Chances are the class will be sponsored by one company, so you'll only get to sample that brand, but at least you'll figure out what features are important to you.

As it has been said before, good knives are an investment. Expect to pay for quality and if you take care of your knives, they will last forever. A well made knife that is taken care of should last for your life and be able to be passed down to your next generation.

email: sethclayton "at" me "dot" com

[Ralph Wiggum]

We've got the high-end Wusthofs. Wouldn't trade them for anything. I actually enjoy chopping things.

[bogwalker]

I prefer a good carbon steel blade. Marble's (those made in Gladstone, MI.) made a great knife that will outlast the edge on Cutco blades, but they did not make kitchen knives. Today it seems like every knife manufacturer out there uses stainless steel.

[harvey lee]

I purchased a new full set of Cutco knives about 5 years ago and have not one complaint.

I am not sure what they could do to make a better knife.

[hoggs222]

I got a 7 piece set of Wusthof Classics with the block at the Wusthof store in NE Mpls about 7 years ago for $150. I've been adding to them since. I just got them sharpened again and WOW, they are sharp.

[Tom Linderholm]

For work I use Masahiro, at home it is Wustof all the way, Henkel coming in second, personally the weight of the Wustof make them very easy to use and it is what I guide my young aspiring chef's that work with me into as they can truly take a beating.

[bogwalker]

For work I use Masahiro, at home it is Wustof all the way, Henkel coming in second, personally the weight of the Wustof make them very easy to use and it is what I guide my young aspiring chef's that work with me into as they can truly take a beating.

Are some Wustof knives better than others? How can a novice tell which are better? Are some made with better materials? Thanks for your help.

[goblueM]

some are made with higher grade materials, others are just balanced better than others

[Jim Almquist]

The higher end knives are the Classic and the lower end models are the Grand Prix series. I would be willing to bet Tom is talking about the Classic. They are very good knives that hold there edge and are built like a tank.

[fishwater]

The higher end knives are the Classic and the lower end models are the Grand Prix series.

Classic and Grand Prix (and the Ikon and Culinar series) are all forged out of the same material - X50CrMo15 steel. The cheaper Wusthof's, Gourmet and Silverpoint series, are made from cheaper cut steel.

[Jim Almquist]

Fishwater thanks for the heads up on the other models. I have only seen the Classic and Gran Prix and I though the only difference was the handles.

[Swimbait2009]

Are some Wustof knives better than others? How can a novice tell which are better? Are some made with better materials? Thanks for your help.

[bogwalker]

I found a good price on a Wusthof Classic Ikon 4.5" Utility model today. I look forward to trying it out. Appreciate all the good advice. Thanks.

[DoubleLunger]

Cutco hands down. Hold an edge better and have better guarantee.

[bogwalker]

Cutco hands down. Hold an edge better and have better guarantee.

Wusthof has a lifetime warranty.

[Swimbait2009]

Cutco hands down. Hold an edge better and have better guarantee.

Again, the reason they hold an edge better is because they're made out of a harder steel. You just can't get as sharp an edge on it. You just have to feel to difference.

[Ralph Wiggum]

Cutco hands down. Hold an edge better and have better guarantee.

[chaffmj]

Anyone buy knives from Russel's. I got 4 steak knives for an Xmas gift and they are sure sharp for now.

[ripstick]

Ok here I am sitting in duluth reading this and have 1? Where is a good place to buy good knives.

[Swimbait2009]

Any dedicated cooking store. Head to the Wusthof HSOforum, and click the "Where to Buy?" link. A good store will have some available to hold in your hand and get a feel for which style you like.

[Chef]

Watch for open stock sales at the big Dept. stores, Like Macy's or some local knife stores. Or, you can go online and get them from the Chef's catalog.