Cutlery... recommend me some.

[thegimp03]

We got a Calphalon block from Macy's, they are fine and won't break the bank.

 

[lxskllr]

Check out the second picture in the description...

http://www.amazon.com/gp/customer-me...e=UTF8&index=0

Without specifically defending Ginsu(I've never used them), good knives should never be put in a dishwasher, and the best knives will rust if left wet. They should be cleaned immediately after use, and put in their safe place. I use a block, but the magnetic holders look good too.

 

[iotone]

One thing I've found with knives, especially with a chef's knife, is feel in your hand. I have a Calphalon knife that was given to me as a present that is a bit handle-heavy, which is a bit difficult for me to use sometimes. But I tried a Shun in a store, and I liked that it was blade-heavy and felt good in my hand. So I would advise to find a store where you can put it in your hand for some 'feel'.

 

[Esiuda]

Saber Knives, at either Costco or Amazon. Good quality, nothing fancy, and sharp. Made in China, but with German steel. I love mine so far.

 

[JulesMaximus]

I have a few Henckels professional knives. I use the 9" chefs knife the most followed by the serrated paring knife (great for slicing onions, garlic etc) and the bread knife. A good steel is a must as well. I've owned my chefs knife for 15 years and a few swipes on the steel and it will slice right through the softest tomato every time.

 

[OCGuy]

I would love to talk to you about Cutco if you have the time.

 

[mvbighead]

Just ordered these for my mom:

http://www1.macys.com/search/result...erPage=24&Action=sd&attrs=Brand:Brand:Wusthof

 

[crashtestdummy]

My GF was just given this set by her sisters for Chanukah. They're pretty awesome so far, though you to have to be very careful to never torque them (as for boning or crushing) or drop them as they'll chip easy.

 

[DrPizza]

I would love to talk to you about Cutco if you have the time.

Cutco knives are very good. But, I don't think they're worth their retail price. I have two sets in the kitchen - a set of Cutcos & a set of Chicago. The Chicago set came with a honing steel. As a result, I end up using the Chicago knives a lot more often. It only takes about 10 seconds with that honing steel & I have a very sharp knife. Chicago must have a large variety of quality levels. I'm happy with my knives, except that if they're left wet, they get little rust stains on them (that clean off fairly easily.) But the set I purchased was from a Corning Outlet Store (the one in Corning, NY) - and was only $40 or $50. In my opinion, that $40 set is just as good as the Cutco set.

 

[zinfamous]

Global makes some awesome knives that aren't too spendy.

Personally, i love my Shun knives. They can be really spendy, though.

 

[roguerower]

ka-bar

/thread

 

[ussfletcher]

Check out the second picture in the description...

http://www.amazon.com/gp/customer-me...e=UTF8&index=0

From the highest rated post about the item:

I am simply amazed at what people consider quality. If you look at most of these reviews they are basing the quality of these knives if they have rusted. One even called it cheap because it rusted.

Folks, these are forged knives made from 420 steel. You can only go up one more step in quality and retain the same hardness without using exotic metal processes. Low quality cutlery is generally made out of grades like 409 and 430.

Here's how it works. The sharpest knife is made out of high carbon steel. High carbon steel is the hardest and therefore also keeps its sharp edge longer. The more carbon in steel the more it is going to rust. Something with a lot of carbon is a standard metal shop file... the type of file that you use to sharpen you garden tools. Leave it out in the rain and you'll have more rust than you ever imagined. Most likely that same file is the hardest (and highest tempered) metal you'll ever hold in your hands.

To prevent rust you add chromium. The more you add the less it will rust. Once you add over 13% chromium you are legal to say you have "stainless steel." The only problem with adding chromium is the steel can not be tempered as hard. Chromium also adds "gumminess" (relative to hard steel) which makes sharpening difficult because it is like trying to sharpen chewed bubble gum. IOW, under a microscope you'd see little pieces that extend to the left and right instead to a fine point. You know, like the bubble gum stuck to the bottom of your shoes in a parking lot.

420 steel keeps the chromium level as close to 13% as possible. Why? So the steel can be hardened. Hardness is measured on a scale called the Rockwell Hardness scale. This steel can go up to a RC56 hardness. Henckels FourStar only goes up to a RC58.

Some Damascus knives go up to RC60 but they can cost upwards of $1,200 per set. They also tell you to "hand wash only." Why? Simply so they won't rust since you'll quickly get them dried after hand washing.

Some of the finest butchering knives are made by Sheffield and have been making knives since the Middle Ages. They really became popular starting around the 1600's. For butchers they have two types of knives; hardened carbon steel and if you are one not to take care of your knives they will sell you the same model in 420 stainless steel. Six steak knives will cost you about $350.00 if you can't afford the butcher's knife.

I lost my fine Henckels in a divorce and replaced them with a less expensive model of Henckels. I was disappointed that they were not rusting in the dishwasher. What that meant to me was the steel isn't as hard as my old Henckels.

But yes, if you want to spend a lot more and get Henckels they may not rust quite as much and they will be a harder knife. That's because you move into a much more expensive stainless steel that contains molybdenum and vanadium. You will also get a sticker that tells you to hand wash. If you ever watch professional cooks you'll see that they have a dish towel tucked at their waist. They will use this repeatedly to wipe their knives. Why? So food will not stick to the knives, dry and make a rust spot.

I will never 'hand wash' a knife unless I plan on using it in a few moments. I don't care what they say about not using a dishwasher. It is so very, very easy to remove rust from knives. Just use your Comet. I like to use Bar Keepers Friend. It does the same as Comet but designed to remove rust and shine stainless steel. A couple of wipes gets rid of the stain or rust.

Don't forget this is Stain Less, not never-stain, never-rust.

 

[NuclearNed]

How about these?

 

[Coalfax]

Inb4 someone starts trying to peddle Cutco.

Also, I agree with getting a couple of good knives instead of a whole set, most of which you'll never use. Go with Henkels or Wusthoff.

Shrug. I have a nice set of Cutco and really would swear by them, but to each their own.

As someone else has stated, each name has strengths and weaknesses. Find a good all around brand you like.

 

[angminas]

How about these?

Dangit Ned, I was going to do that : (

 

[shortylickens]

Get a twenty dollar walmart set and replace it every year. If you lose them or break them you wont feel bad.

 

[Cerb]

Try watching this:
http://www.youtube.com/watch?v=D9Qzz8R_J1c&feature=PlayList&p=D4A76EAC372FAFCA&index=24&fmt=18

Another +1 to Forschner, as well. A chef's knife and paring knife will take care of almost everything in the kitchen.

 

[indamixx99]

Anyone have experience with those Kyocera Ceramic knives? thinking of buying one for my mom for xmas.
http://www.amazon.com/Kyocera-Revolu...1884472&sr=8-1

 

[brainhulk]

miracle blade

http://www.miracleblade.com/

 

[ahenkel]

I'd recommend Henckels knives but I don't get a kick back.

 

[sdifox]

Tramontinas are nice and affordable.

I am still using a 20 year old Brazilian Tramontina French Chef.

Also have Chinese clever. Don't have one made from bombshell though.

A 5 in Santoku for small jobs
A Paring knife


a few of these http://www.amazon.com/Tramontina-283...1896171&sr=8-1

and like 20 of these

I don't use the wood block for the porterhouse though, takes up too much room.

 

[crashtestdummy]

Anyone have experience with those Kyocera Ceramic knives? thinking of buying one for my mom for xmas.
http://www.amazon.com/Kyocera-Revolu...1884472&sr=8-1

See my post above. They're pretty sweet, but be careful with them!

 

[drebo]

Check out the second picture in the description...

http://www.amazon.com/gp/customer-me...e=UTF8&index=0

That's cause they're stainless. 440 or broke.

 

[Chocu1a]

At work I use Wusthof Grand Prix. I have the entire line of them, but only use 3-4 in everyday use- 10" chef, 9" bread, 3" parer, & 10" slicer.
At home I use Shun Classic & they are the best knives I have ever used. (btw, I am a Chef at a private club, so I use knives every day.)
Good cheap knives-
Cuisinart, Kitchenaid, or Calphalon.
Stay away from Chicago Cutlery, Anything with a celebrity chef name on them, or anything you buy at Walmart.

As far as Ceramic knives, unless you use the utmost care, you will regret the purchase. You cannot sharpen them yourself(have to be sent off), & they break easily when dropped, rendering them useless.

 

[DisgruntledVirus]

First, you need to figure out your price range. It depends on what you want out of the set. Do you want a matching set and not have to buy again? Would you rather start building a set on your own a few knives at a time? Are you going to be sharpening them, or would you take them some place?

Then you should figure out if you want ceramic, stainless, or a harder metal (that could rust due to lower chromium &#37. Each has pros and cons. The general rule, as I'm sure you know or have figured out, is sharper=more brittle. Ceramic is generally one of the sharpest knives out there, but is very brittle. Also, IIRC you can't self sharpen them easily. Stainless type blades will be less likely to rust obviously, but as mentioned they won't be as hard or a steel which means more sharpening will be required. Lower chromium steels will be sharper and more brittle. Brittle blades will be most likely to chip (especially tips).

Also, there are two main styles of blades. Traditional German/European with your normal bevel edge, and Japanese which usually have a a longer taper to the point.

Personally, I lean towards harder steels and Japanese style. I have Globals (http://www.yoshikin.co.jp/w/index.html) and love them. I got their Santoku instead of normal chef, which in hindsight I would most likely have preferred the normal chef. Shun (http://www.kershawknives.com/searchresults.php?search_by=category&search_value=22&brand=shun) are very good as well, but their styling is love/hate. Wusthof (http://www.wusthof.com/desktopdefault.aspx) are very good as well for the German style (the Ikon are the better line of them, although the Grand Prix II is cheaper and better than most). Henckels higher end stuff is slightly below Wusthof IMHO, but still great blades. Kyocera is your only real option for ceramic.

You should go to a Williams Sonoma and check out most of these in person (they don't have Kyocera, but the rest they do). Figure out what you/your wife like, then order from http://www.cutleryandmore.com/cutlery.htm or Amazon. Also, don't forget a good cutting board. End grain boards are very nice (they don't dull the blade as much), but as long as it's a wood board you'll be fine. Don't get glass/hard plastic/etc though.