Favorite cuttlery / knife brand

[Doc]

Is it worth paying extra bucks for a particular knife brand, or will any brand do?
We recently got two Rada knives. One is a pearing knife, the other is a little smaller. These are a joy to use. What a difference over the no name standard kitchen knives.

[Deadly Sushi]

Well I bought my dad and aunt new knives for Xmas. Good ones and I have to say they really do make a difference. I had to google the name but it is Wüsthof-Trident. And I got a fantastic deal! :w00t2:

I been wanting to spend some dough on myself but the ones that I have are ok for now. Fabreware. :chef:

[MJJ]

Is it worth paying extra bucks for a particular knife brand, or will any brand do?
For me, it is well worth paying the extra bucks for good knives. I went with Global (http://www.chefknivestogo.com/smalvegknif.html)

These knives float in my hand - but everyone needs to take a test drive with new knives. See how it feels in your hand.... I willl never buy a cheap POS again.

[Doc]

That is what I keep hearing, that a good knife is well worth it.

What are the brands names of some better knives? Where does Rada fit in there? They are not that expensive but my wife loves them.

[jim_slagle]

We got a set of knives for a wedding present in 1981.

I didn't take a close look at them just looked a little cheap because they had orange plastic handles.

Turns out they were Fiskars. They are GREAT and we still use them.

Jim

[waybomb]

Well I bought my dad and aunt new knives for Xmas. Good ones and I have to say they really do make a difference. I had to google the name but it is Wüsthof-Trident. And I got a fantastic deal! :w00t2:

I been wanting to spend some dough on myself but the ones that I have are ok for now. Fabreware. :chef:


Sushi - you did good! The Trident line is a good choice for the better than average Joe. Get a set for yourself.

Never buy Stainless Steel knives. They are crap. They have no ability to be sharpened or honed at home or at most shops.

Hone your "keeper" knives every time you use them. You'll be glad you did, and you'll get pretty good at using a steel. A ceramic steel is even better. Or, if you don't like the idea of pulling a sharp knife toward you across a steel half the time, several companies make very good ceramic ball sharpeners, such as Cozzini. By the industrial meat cutter's stuff - it will last you forever,

[The Tourist]

Yes, I definitely think it's worth the cost--and trouble.

I have always been a fan of Hattori knives, and recently purchased one of their six-inch gyutos.

http://i209.photobucket.com/albums/bb231/TheTourist_bucket/DSC00385.jpg

Of course, true to form, I've cut more peanutbutter sandwiches than anything else.

[Deadly Sushi]

Of course, true to form, I've cut more peanutbutter sandwiches than anything else.


:tongue: No shame in that! Especially if the peanut butter was crunchy!!! :biggrin:


Beautiful knife! May I ask where you bought it?

[The Tourist]

I bought it at www.JapaneseChefsKnife.com (http://www.JapaneseChefsKnife.com)

Ironically, it is one of the Japanese outlets for which I do not resell. I paid full price, and it's worth every penny of it.

If you want to see everything that's actually made in Japan and truly represents the breed, go to www.Japanwoodworker.com (http://www.Japanwoodworker.com)

If they don't have it, you don't need it.

And BTW, a handsome man--such as yourself--should actually purchase many high end Hattori knives for himself and as gifts. I may be of some help...

[joec]

I don't have a favorite brand but buy mostly Japanese knives. To me it really depends on the purpose of the knife. I also do my own sharpening though I do send stuff with special needs to Dave at http://www.japaneseknifesharpening.com/

[Doc]

Somehow the links didn't show up Joe. :confused:
If you need help just give me a shout.

[joec]

I just looked on my other computer and I see what you mean. Wonder what happened there then. I'm going to delete the pictures from the orginial post and try again 1 image at a time.

[joec]

Now it is showing on both machines, go figure.

[jim_slagle]

Little off the cooking topic but here's a couple of my favorite knives from work.

The wood sided one spent many years in my jeans pocket until I moved to a full-time office job in 1981.

There's one of the two bladed in most of my tool boxes. The are the same age, old enough to vote 20 years ago!

Pocket Knife (http://www.kleinconnection.com/webapp/wcs/stores/servlet/Product2_10001_10001_-1_13148_15619_44036_Sportsman-Knife-%E2%80%93-2-3-8--Stainless-Steel-Sharp-Point-Blade)

Two blade for tool box and tool pouch (http://www.kleinconnection.com/webapp/wcs/stores/servlet/Product2_10001_10001_-1_13026_15061_1550-2_2-Blade-Pocket-Knife-%E2%80%93-Carbon-Steel-2-1-2--Spearpoint-and-2-1-2--Screwdriver-Tip-Blades)

I've got several pairs of scissors too. You should have heard my wife the first time she saw me cut some telephone wire with one!

Electricians Scissors (http://www.kleinconnection.com/webapp/wcs/stores/servlet/Product2_10001_10001_-1_13069_15247_2100-7_Electrician%E2%80%99s-Scissors-%E2%80%93-Stripping-Notches) (the notches are for stripping telephone/data wire)

Wiss makes some good stuff too. The Cooper Group (Crescent) bought them recently.

We have several brands of knifes in the Kitchen but we still use the Fiskars I mentioned. 27 years old and still going strong. They do need sharpening again.

Jim

[Doc]

Yep, they are showing up good now. Excellent. Nice collection you have there. :thumb:
Thanks for sharing!!!!

I've learned to appreciate the Japanese autos. Nice and tight. They don't show the wear after 100k miles etc.

But I've no idea what makes Japanese knives special. Can you enlighten me?

[joec]

The steels and methods of heat treating them. For example a typical high end Euro knife such as Wusthof or Henckels are thick with soft steel. Now the Japanese make a knife that is much harder which allows it to be thinner and take a sharper edge. Euro knives tend to sharpened to 40 deg total bevels while many Japanese knives sharpen at 20 deg. or less in some cases. A thinner edge will cut better than a fat edge even when a knife is dull with much less effort.

[The Tourist]

JoeC is quite correct.

No matter what you think of Alton Brown, he has a humorous video on his website that explains the differences quite well.

From his home-page, click on the menu for "Shun Knives." From that page, scroll down 1/2 the page until you see a entry "See The Video." It's in a blue font.

[Doc]

Thanks guys. :thumb:
No time now, but I'll check out the video later.

[waybomb]

The steels and methods of heat treating them. For example a typical high end Euro knife such as Wusthof or Henckels are thick with soft steel. Now the Japanese make a knife that is much harder which allows it to be thinner and take a sharper edge. Euro knives tend to sharpened to 40 deg total bevels while many Japanese knives sharpen at 20 deg. or less in some cases. A thinner edge will cut better than a fat edge even when a knife is dull with much less effort.

Crap, so now I gotta go out and buy new knives. German junk anyhow...

[joec]

Nope didn't say that Fred, just said the Japanese designs and steels are a bit better. :smile:

I used a cheap Dexter cleaver and a disposable paring knife for over 30 years. My kids about 3 years ago next December bought me a few Shuns and that was the beginning of the end. I started searching for the best method to sharpen them (had old oil stones and Arkansas stone) that is when I found Knife forum and Foodie Forum. Two and half years later I own or have owned over $7K in knives and stones for sharpening. I've now pretty much stopped buying stones or knives and I'm actually getting rid of those I rarely use. My cleavers I will never part with as those I have now all have a place in my rotation as I also don't enjoy sharpening knives but do out of necessity. I simply hate a dull knife, just think they are dangerous. The Japanese knives also stay sharper much longer than the Euro knives.

[Deadly Sushi]

I bought it at www.JapaneseChefsKnife.com (http://www.JapaneseChefsKnife.com)

Ironically, it is one of the Japanese outlets for which I do not resell. I paid full price, and it's worth every penny of it.

If you want to see everything that's actually made in Japan and truly represents the breed, go to www.Japanwoodworker.com (http://www.Japanwoodworker.com)

If they don't have it, you don't need it.

And BTW, a handsome man--such as yourself--should actually purchase many high end Hattori knives for himself and as gifts. I may be of some help...


How do you know what I look like? :unsure: I would LOVE to have some truely nice knives! They are FAR to expensive for me though. Heck I was mad that I had to put in $40 of gas into one of my cars today :lol:

Thanks for the links BTW... Im going to look at them right now!!!

[Deadly Sushi]

These are the most beautiful hand knives Ive ever seen!
http://www.japaneseknifedirect.com/Page82.html

[Locutus]

Quality is ALWAYS worth the money. Whether it's a Hattori kitchen knife, a Benchmade folder, a Lamborghini sports car, an Armani suit. :wink:

I can seldom afford top quality, (and in reality, don't often really need it) but I buy the highest quality that I can afford. :chef:

My father always said that the most expensive item on the shelf is usually the cheapest in the long run. :tongue:

[Keltin]

I don't have a favorite brand but buy mostly Japanese knives. To me it really depends on the purpose of the knife. I also do my own sharpening though I do send stuff with special needs to Dave at http://www.japaneseknifesharpening.com/

Holy CARP! This was posted way before I joined and I missed it. But MAN!! Joe!!! Awesome collection!

You, uh, kinda like knives huh??? :lol::clap:

[buzzard767]

There are a bunch of us like that, Keltin, however less than a handful on this site.

[leolady]

I love great knives as much as the next guy...:blush:

My brand of choice is Vintage carbon steel Sabatiers. Not the latest in fashion, but great little knives. Julia Child used them, and if they are good enough for her, they are good enough for me.:brows:

Here is my storage case.

http://i3.photobucket.com/albums/y63/choclatechef/DECORATING/DIVISION%20KITCHEN/Photo003-1.jpg

And here is Buzzard's cue............:whistling:

[buzzard767]

I love great knives as much as the next guy...:blush:

My brand of choice is Vintage carbon steel Sabatiers. Not the latest in fashion, but great little knives. Julia Child used them, and if they are good enough for her, they are good enough for me.:brows:
:

Oh yeah. Let's throw in a few Sabs - Thiers-Issard Four Star Elephants in this case....

http://i218.photobucket.com/albums/cc215/buzzard767/Knife%20Porn/DSCN3446.jpg

[Keltin]

I love great knives as much as the next guy...:blush:

My brand of choice is Vintage carbon steel Sabatiers. Not the latest in fashion, but great little knives. Julia Child used them, and if they are good enough for her, they are good enough for me.:brows:

Here is my storage case.

http://i3.photobucket.com/albums/y63/choclatechef/DECORATING/DIVISION%20KITCHEN/Photo003-1.jpg

And here is Buzzard's cue............:whistling:

Wow! That is awesome! I'm beginning to feel so inadequate!! :yum::yum::yum:

[S.Shepherd]

yikes, I missed this thread too....

to bad about the misinformed comment about stainless:glare:

[buzzard767]

yikes, I missed this thread too....

to bad about the misinformed comment about stainless:glare:

13C26, Gokinko, all of the powdered steels, and a mess of others are chuckling in the background......