Any Wusthof or Henckels knives that are made in Germany, not Asia.But I also like some kitchen knives made in Brazil.
Kitchen Knives
- Thread starter The Critic
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As a decades-old woodworker, sharpness counts. My chisels & plane blades are scary-sharp. I can take cross-grain, hard-wood shavings so thin you can read through them. Absolutely no tear-out either.
The fanciest knife is useless unless it is very sharp so that little effort is required to chop, debone, slice or carve.
"First learn to sharpen the saw" to quote Covey.
The "fanciest" knife I own is a Victorinox, then an old Chicago Cutlery butcher knife. However, the edge is very, very sharp and maintained thus.
You can put a very sharp edge on any knife. Good skill to learn. Some edges last longer than others; all depends. All new, sharp edges eventually fade, thus you have to know how to restore them to razor sharp.
The fanciest knife is useless unless it is very sharp so that little effort is required to chop, debone, slice or carve.
"First learn to sharpen the saw" to quote Covey.
The "fanciest" knife I own is a Victorinox, then an old Chicago Cutlery butcher knife. However, the edge is very, very sharp and maintained thus.
You can put a very sharp edge on any knife. Good skill to learn. Some edges last longer than others; all depends. All new, sharp edges eventually fade, thus you have to know how to restore them to razor sharp.
Originally Posted By: The Critic
I am in the market for some kitchen knives.
The guys/gals on a cooking FB group that I belong to, are recommending the Dalstrong Shogun Series:
https://dalstrong.com/pages/shogun-series
There are enough options to make my head spin. Any recommendations?
The AUS-10V is on par with 440C stainless manufactured by Aichi Steel Corporation (Toyota Group). Not exactly a premium blade steel.
SUS410 is a very LOW carbon, high chromium steel from Haihong International Trade in China. Brinell hardness is in the 200s.
TOO many better blade steels out there. They do look purty, though.
I am in the market for some kitchen knives.
The guys/gals on a cooking FB group that I belong to, are recommending the Dalstrong Shogun Series:
https://dalstrong.com/pages/shogun-series
There are enough options to make my head spin. Any recommendations?
The AUS-10V is on par with 440C stainless manufactured by Aichi Steel Corporation (Toyota Group). Not exactly a premium blade steel.
SUS410 is a very LOW carbon, high chromium steel from Haihong International Trade in China. Brinell hardness is in the 200s.
TOO many better blade steels out there. They do look purty, though.
Originally Posted By: sleddriver
As a decades-old woodworker, sharpness counts. My chisels & plane blades are scary-sharp. I can take cross-grain, hard-wood shavings so thin you can read through them. Absolutely no tear-out either.
The fanciest knife is useless unless it is very sharp so that little effort is required to chop, debone, slice or carve.
"First learn to sharpen the saw" to quote Covey.
The "fanciest" knife I own is a Victorinox, then an old Chicago Cutlery butcher knife. However, the edge is very, very sharp and maintained thus.
You can put a very sharp edge on any knife. Good skill to learn. Some edges last longer than others; all depends. All new, sharp edges eventually fade, thus you have to know how to restore them to razor sharp.
All too true, however my wife can dull the sharpest of knives with one use. She seems to think "why slice when you can chop" and thus kills a good edge with a single use.
Gotta love her.
Smoky
As a decades-old woodworker, sharpness counts. My chisels & plane blades are scary-sharp. I can take cross-grain, hard-wood shavings so thin you can read through them. Absolutely no tear-out either.
The fanciest knife is useless unless it is very sharp so that little effort is required to chop, debone, slice or carve.
"First learn to sharpen the saw" to quote Covey.
The "fanciest" knife I own is a Victorinox, then an old Chicago Cutlery butcher knife. However, the edge is very, very sharp and maintained thus.
You can put a very sharp edge on any knife. Good skill to learn. Some edges last longer than others; all depends. All new, sharp edges eventually fade, thus you have to know how to restore them to razor sharp.
All too true, however my wife can dull the sharpest of knives with one use. She seems to think "why slice when you can chop" and thus kills a good edge with a single use.
Gotta love her.
Smoky
I have been using the same Henckels 4-star (12" chef, 8" slicing, and paring) and 5-star (6" boning) for the past 25+ years. I have also tried a lot of lesser knives touted to be the cat's [censored], but always came back to my classics. Wusthof also makes quality knives, but I like the feel of my 4-stars best.
If I were in the market for a good set, I would start by trying the classics (Henkels 4- or 5-star) first, and then comparing other brands/models. Just like shoes or jeans, try them on in person, and then either buy at the store or order them online.
If I were in the market for a good set, I would start by trying the classics (Henkels 4- or 5-star) first, and then comparing other brands/models. Just like shoes or jeans, try them on in person, and then either buy at the store or order them online.
The aforementioned Victorinox Fibrox is as good as everyone says it is. I bought one on a whim (Amazon lightning deal for $22 or so) after hearing about it and and like it a lot. It won't win any style competitions but the blade is good, the handle is comfortable, and it's very nicely balanced.
Most of our other knives are Henckles Pro-S which we've had for 15 years (wedding gifts). They are excellent. I wouldn't recommend Heckles' value knives which are not German. They just don't feel as nice.
I do have one Global knife, a 5" serrated tomatoe/sausage type knive. It's got a downward pointing tip which makes it excellent for slicing, better than the upward curved tip more typical of these. Made in Japan and reasonably priced too.
Echo the above sentiment that all you really need is a good chef's, paring, and a short and long serrated knife. Better to have 3 or 4 really nice knives than a large set of mediocre ones.
jeff
Most of our other knives are Henckles Pro-S which we've had for 15 years (wedding gifts). They are excellent. I wouldn't recommend Heckles' value knives which are not German. They just don't feel as nice.
I do have one Global knife, a 5" serrated tomatoe/sausage type knive. It's got a downward pointing tip which makes it excellent for slicing, better than the upward curved tip more typical of these. Made in Japan and reasonably priced too.
Echo the above sentiment that all you really need is a good chef's, paring, and a short and long serrated knife. Better to have 3 or 4 really nice knives than a large set of mediocre ones.
jeff
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