What Brand of Knives are in Your Kitchen?

[zerocool]

After trying many Japanese knives I've settled for Masakage. These are hand-made rather than stamped so a premium comes along with it but the difference is noticeable. I own a couple of their Kumo series which is a beautiful Damascus pattern.

[SearChart]

Shun at home and I have an Opinel kitchen knife set in my apartment, which is actually quite good for the low cost, just like their pocket knives.

[sea-dweller]

Henkles, bought in 1992.

[Syed117]

Someone here has to have a Kramer right?

I've been using Henckels and Wustoff. They've been fine, but maybe it's time for an upgrade.

[Ferdelious]

Originally Posted by Syed117

Someone here has to have a Kramer right?

I've been using Henckels and Wustoff. They've been fine, but maybe it's time for an upgrade.

Kramer's are unbelievable, I hope someone would share if they do.

[Jocke]

I guess the brand is My Darling and it's automatic.

I use to say: My darling cut the beef and then I get lovely slices.

[BrendanL]

Henkel's and Wustof.

[landroverking]

Cutco.

[uscmatt99]

Global Classic in our house. Chef's, utility, paring, and bread. My wife also has some Rachael Ray santoku she can't let go of. I'd recommend a Spyderco Sharpmaker for touch-ups, but would send them out for reprofiling.

[rolexgiants]

I would have to ask my wife!

[Ferdelious]

For all of those with Shun, they still do free sharpening. Just pay the shipping fees and your knife with come back with the blade like the day your first bought it. I send mine in every 2 years.

[swils8610]

Been using Cutco for years. Really like them.

[wantonebad]

We have Wüsthof and Henckel chef’s knives and a Japanese version of the Henckel

But my true love are these Lagioule steak knives, no carnivoure should be without these!

[mrricks]

Global and Murray. Carter semi custom handmade.

If you have fine knives, you should learn how to sharpen them. Mostly just.a touch up at each use with cperamic or diamond steel.

[DS/B MINI S]

Originally Posted by mrricks

Global and Murray. Carter semi custom handmade.

If you have fine knives, you should learn how to sharpen them. Mostly just.a touch up at each use with cperamic or diamond steel.

Same as our kitchen. Mostly custom knives with a few Global knives added to the mix.

[Abdullah71601]

Originally Posted by mrricks

Global and Murray. Carter semi custom handmade.

If you have fine knives, you should learn how to sharpen them. Mostly just.a touch up at each use with cperamic or diamond steel.

Ceramic and diamond steels tend to remove metal. The steel should just be straightening the edge rather than resharpening the knife by some small fraction each time. Unless the edge has been abused, the dullness is usually just the fine edge bending out of alignment. If you use a metal honing steel it will realign the edge and the sharpness will be retained without losing metal.

People should avoid glass, metal, and ceramic cutting surfaces. They abuse a knife edge. A wood, plastic, or hard rubber cutting board is a must to maintain the cutting edge.

[masterserg]

Originally Posted by Abdullah71601

Ceramic and diamond steels tend to remove metal. The steel should just be straightening the edge rather than resharpening the knife by some small fraction each time. Unless the edge has been abused, the dullness is usually just the fine edge bending out of alignment. If you use a metal honing steel it will realign the edge and the sharpness will be retained without losing metal.

People should avoid glass, metal, and ceramic cutting surfaces. They abuse a knife edge. A wood, plastic, or hard rubber cutting board is a must to maintain the cutting edge.

Indeed.

Leather strops with diamond compound work really well.

[mrricks]

[QUOTE=Abdullah71601;6960802]Ceramic and diamond steels tend to remove metal. The steel should just be straightening the edge rather than resharpening the knife by some small fraction each time.


As I said, just a touch up, a few gentle swipes to straighten the edge, (as you said). Global knives recommends only their ceramic steel, which I've been using for more than twenty years with no noticeable removal of steel. The only knives I use a diamond steel on are ceramic knives.

[subtona]

Variety.

[bayerische]

Sharpening a Japanese knife isn't easy, and impossible using a basic "sharpening stick".

I suggest a Tormek.

There's 3 different sizes, basically the same machine. I have the "T4" and it's good enough for professional use.

[utc66]

Ok we just got our sharpened CUTCO knives back in the mail. They actually replaced our serrated knife with a brand new one at no charge. Wow!!!

[bayerische]

Originally Posted by utc66

Ok we just got our sharpened CUTCO knives back in the mail. They actually replaced our serrated knife with a brand new one at no charge. Wow!!!

Nice service, but the thing is, that was probably cheaper. PITA to sharpen.

[bdex75]

Used to have only 5 star Henckel. Wandered around after that for a bit and found that a combo is the right answer. Some Shun premier, some Wusthof, couple old Calphalon's that are rugged as all get out and hold a fantastic edge. Full tang rivited. Absolute beasts and the haven't made them in years.

What I will say is that I have not been as overly impressed with the Shun as I wish for the $$. Have already returned a couple and now the two I have left are missing the tips and we are not hard on knives. Never had this happen to any other knives I have owned. Have called Shun and they need me to send them in for either sharpening to remove or replacement. The 7" had this happen splitting crab legs. Not acceptable to me. And the paring knife I have no idea how it happened. And my wife/kids are afraid to touch them so not them.



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[Abdullah71601]

Originally Posted by bdex75

Used to have only 5 star Henckel. Wandered around after that for a bit and found that a combo is the right answer. Some Shun premier, some Wusthof, couple old Calphalon's that are rugged as all get out and hold a fantastic edge. Full tang rivited. Absolute beasts and the haven't made them in years.

What I will say is that I have not been as overly impressed with the Shun as I wish for the $$. Have already returned a couple and now the two I have left are missing the tips and we are not hard on knives. Never had this happen to any other knives I have owned. Have called Shun and they need me to send them in for either sharpening to remove or replacement. The 7" had this happen splitting crab legs. Not acceptable to me. And the paring knife I have no idea how it happened. And my wife/kids are afraid to touch them so not them.


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Shun uses a really hard stainless alloy, which means it's also really brittle. Some knife techniques side load the tip, which will cause chipping. It's the major downside of these alloys - they hold their edge better, but are more susceptible to chipping. You have to be much more cognizant of technique with these knives.

[bdex75]

Originally Posted by Abdullah71601

Shun uses a really hard stainless alloy, which means it's also really brittle. Some knife techniques side load the tip, which will cause chipping. It's the major downside of these alloys - they hold their edge better, but are more susceptible to chipping. You have to be much more cognizant of technique with these knives.

Agree. They said they would take care of it so I guess I cannot complain. I will look at the standard or dual core Shun next time. If I recall correctly they were a thicker blade they did not feel as fragile. But when these premiere Shuns are sharp they are a pleasure to work with.


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[James K]

Shun Classics for our family for the last 9 years.

[Ruud Van Driver]

Robert Welch, both here and at home in the UK.

[slorollin]

Henkels, Cutco and Celaphon with a few "Pampered Chef" models that my wife felt obligated to buy at those sales parties. A Meyerco "Sharpen It" keeps them like razors. Even very cheap gas station give-away-type knives are made useful with this sharpening tool.

It seems I can never throw away a knife. I have my good knives and then I have a drawer full of cast-off, mix and match junk knives........that have been made extremely sharp.

Currently, I'm looking for a rugged set of NON-SERRATED steak knives fit for a man's hands, more of a "cowboy-type" than a "continental-gourmet-type" if that makes any sense. I don't want a dainty knife.

I'd welcome suggestions from this group of aficionados.

[AzPaul]

This thread brings to mind a scene from 'Crocodile Dundee'.

"That's not a knife . . . . . . That's a knife"

[BNA/LION]

We also have a Jewelry Series Carving Set from Santa Fe Stoneworks and love it!

If you are not familiar with Santa Fe Stoneworks they have wonderful knives.

They make an Excellent Gift too. Check it out...

http://www.santafestoneworks.com/sho...es-carving-set

Jewelry Series Carving Set- The Jewelry Series product line is what we are known for. We feature Turquoise from the Southwest, Malachite from the Congo, Azurite from Arizona, Lapis from Afghanistan, Apache Gold from Arizona & Oregon. We accent them with Mother-of-Pearl from the Philippines and Jet from the Southwest.

Functional, beautiful and of the highest quality.