Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Delirium on August 25, 2009, 01:51:48 AM
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What the best kitchen knives out there right now? Does anyone have any recommendations?
I'm looking for a fillet knife, a carving knife and a couple for fruit and vegetables.
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Porsche knife 301. :aok
http://www.chefdepot.net/porsche.htm
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Buck, makes a very nice 15inch blade fillet knife.. Looked forever till I found one long enough...
Takes a sweet edge, and holds it well... Comes with a polycarbonate hard scabbard as well....
RC
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there is only one,
Global knifes
http://www.globalknives.uk.com/
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I've always wanted a set of these, but the ack won't let me get them...........yet.
http://www.chefdepot.com/kasumi.htm?OVRAW=titanium%20knifes&OVKEY=titanium%20knife&OVMTC=standard&OVADID=9437496522&OVKWID=75750997022 (http://www.chefdepot.com/kasumi.htm?OVRAW=titanium%20knifes&OVKEY=titanium%20knife&OVMTC=standard&OVADID=9437496522&OVKWID=75750997022)
there is only one,
Global knifes
http://www.globalknives.uk.com/
Those look like throwing knives, not sure I could get used to those "handles"
Actually Del, getting a good set of knives is like buying a car. You really should find a place that caries a variety of styles and makes and make sure they fit your hand right, are not too heavy(or light) and have a good balance to them. I have 2 complete sets. One is lighter weight with serrated blades and the other is much heavier with smooth blades. It's like his and hers knives. Keep that in mind too when shopping, my wife just can't get used to the heavy blades.
Edit: Hers are Henckels, mine are Berghoff
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I have a Cutco set from when I sold them in college that do the job today 8 years later. I also cashed in some credit card points for a full set of Chicago Cutlery. Works for me :)
As an aside the Cutco hunting knife is hands down the single best hunting knife I have ever used and will ever use. I bought one for my dad 8 years ago and he's sent it in for sharpening twice. That thing stays sharp and it's field dressed at least 12 deer between sharpenings. Each time it didn't really "need" sharpening but why not during the off season every several years?
http://www.cutco.com/products/product.jsp?itemGroup=1769
I got one this year for my birthday. Great gift because I was not only very happy with it but it was a very nice surprise!
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Henckels
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full set of Chicago Cutlery - sharpen regulary, oil the wood handles they will last for years
Have had ours going on 15 years - look brand new and work great
NwBie
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Global are great, sharpest bades ive ever used, although the handles are a bit small for me. I use http://www.welch.co.uk/products.asp?instanceid=13701 (http://www.welch.co.uk/products.asp?instanceid=13701), the sharpener is great too :aok
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What the best kitchen knives out there right now? Does anyone have any recommendations?
I'm looking for a fillet knife, a carving knife and a couple for fruit and vegetables.
Henckels Five Star or Four Star... some examples: http://www.amazon.com/b?ie=UTF8&node=565810
I'm sure my wife, who is Japanese and cooks, would recommend one of her Japanese cutlery brands. I've always loved the higher-end Henckels, though. Beware the low-cost Henckels, for it be Ginsu-riffic.
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Best knife?
An old one you find at a yard sale.
Better yet if it has some rust spots.
A GOOD knife WILL rust if not cared for.
More rust means (for the most part, before you guys get excited) better steel. Less rust means more stainless, which means less edge retention.
Any blade with a high carbon content will take and hold a decent edge.
My favorite in the kitchen is a French knife or a cleaver. You can do almost anything in the kitchen with one of each.
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This is what we have and I'll never buy cheap cutlery again.
http://www.wusthof.com/en/default.asp (http://www.wusthof.com/en/default.asp)
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High carbon stainless (1% carbon 3% molybdenum) is the way to go...razor sharp and holds an edge...just depends on what you want to spend.
Shun
http://www.cookswares.com/listbyline.asp?manuf=Kershaw&mline=Shun+Damascus+Cutlery (http://www.cookswares.com/listbyline.asp?manuf=Kershaw&mline=Shun+Damascus+Cutlery)
Chef's choice
http://www.cookswares.com/listbyline.asp?manuf=ChefsChoice&mline=Trizor+10X+Professional+Cutlery (http://www.cookswares.com/listbyline.asp?manuf=ChefsChoice&mline=Trizor+10X+Professional+Cutlery)
MAC
http://www.cookswares.com/manufacturer.asp?m=MAC (http://www.cookswares.com/manufacturer.asp?m=MAC)
Of course Chicago Cutlery has always produced quality that lasts for years at a reasonable price.
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This is what we have and I'll never buy cheap cutlery again.
http://www.wusthof.com/en/default.asp (http://www.wusthof.com/en/default.asp)
Serrated knives are for amateurs :D I made my wife get rid of them when she moved in.
I like the sushi knife, though. Possibly the 2nd best thing to have next to a French knife.
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Skill with the steel is a valuable asset, and can make or break a set of knives.
A couple passes over the steel before use lines everything up. :aok
Saves a lot of "sharpening" in the future.
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Serrated knives are for amateurs :D I made my wife get rid of them when she moved in.
I like the sushi knife, though. Possibly the 2nd best thing to have next to a French knife.
We have the Classic line. They aren't serrated and sharp as hell. Handles don't loosen up over time. We've had ours 10 years so far. No rust either.
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The best knives are made of ceramics.
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Great knives.
I wouldn't describe them as "best"
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It all boils down tgo what feels good in your hand and how you like the knife. As long as you care for the blade and dont put it in the diswasher any knife will last. With the big name knives all you are paying for in the end is the name keep it sharp and they will last
I bought 1500 dollar knives when i was a chef and I use the 15 $ knife the most at home
cuase it feels good !
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The best knives are made of ceramics.
I shattered a ceramic knife on a tempered glass cutting board...scared the water out of me. :huh
Not long after that, I discovered a warning about not putting them in a dishwasher...go figure.
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It all boils down tgo what feels good in your hand and how you like the knife. As long as you care for the blade and dont put it in the diswasher any knife will last. With the big name knives all you are paying for in the end is the name keep it sharp and they will last
I bought 1500 dollar knives when i was a chef and I use the 15 $ knife the most at home
cuase it feels good !
Actually, I like the Wusthof's because of the balance and ease of cutting.
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Actually, I like the Wusthof's because of the balance and ease of cutting.
Yes they have the best balance at least mine do !!
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plain old rapala fillet knife hasn't failed me yet, just keep it sharp.
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Just bought as set of Cutco from a kid that used to work for me now is paying his way through college.
Best knives my wife has ever owned. First week she had them cut her ring finger all the way to the bone. Blood just going spurt spurt spurt out the artery. didnt even know she cut herself until she saw the blood.
The hospital bill was more than the set of knives. :rofl
Anyway there might be better ones out there. But good value for the knives warrenty for ever.
Was going to by a set of ceramic ones but not worth the price for the probems with em.
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Del,
If you truly want fine kitchen knives go to any wholesale/commercial restaurant supply store.
Buy your knives individually,3 will do for a start,boning,paring and chef then add to the collection as needed.My dad is a souchef and still has his original knives 40 some odd years later!
Myself I have a cutco set,4 henkels and several agostina{sp}they are italian knives,very nice!
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Filet knife, Kershaw hands down. These things are razor sharp, stay sharp and come in 2 versions that I know of, standred fixed length blade, and adjustable length. I have both they ROCK :x . They are both too big for small pan fish though, thats where the rapala comes in.
So far as kitchen knives, the best ones rust, the German ones are good too, all comes down to how much $$$$$$$$$$ do you want to spend, stay away from flimsy thin blades and riveted handles if possible IMO, make sure you get a sharpening and honing steel as well, with some practice, patience and care, you'll touch up an edge in no time, reguardless of brand.
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What the best kitchen knives out there right now? Does anyone have any recommendations?
I'm looking for a fillet knife, a carving knife and a couple for fruit and vegetables.
When I was in the Meat Business years a go I only bought Forschner knives. Absolutely the best you could buy. I still have many of them along with the Steels.
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cutco hands down!!