Cooking Knives thread

[MrMon]

I have to disagree about not buying a set. I'm a fairly serious cook and have used this 9-piece Henckels set (the block is counted as a piece) for over 10 years.



Henckels 4 Star 9-Piece Set

There is no knife in this set that I don't use, and the scissors are sometimes the most important thing in the kitchen, plus they're really good.

Now, I'll admit the set is not perfect, but for $335 or so, it's hard to do better. If I were putting my own set together, I suppose I could swap out a few knives, but it would cost a heck of a lot more, and since I have a few slots left in the block, it's actually easier (and cheaper) to just add a knife or two, but I've never felt the need to.

Now, at this price point there are a lot of options, and personal preference will take over on which is the best, but you'll be hard pressed to come up with anything decent for less money. Knives are just expensive, so research them before you jump in.

Finally, no real set of knives will include steak knives, just skip those immediately. I would recommend pick up a set of Oxo steak knives, but I can't seem to find them at the moment. Great deal, cuts steak like butter, and way cheaper than some of the high end knives. I generally recommend anything Oxo for kitchen stuff, but occasionally you'll find something better in another line. Never tried their pro knives, might be worth a look though, but I'm guessing for knives you should stick with Henckels, Wusthof, etc.

[guids]

There is a knife shop about 2 blocks from my house, I just buy these "in house" stainless steal ones for 9.99$ and then when they get worn, i have them sharpen them or I buy a new one. I am to lazy to take care of a good knife. I also have a huge ass meatcleaver, but its just for BBQ, so it doesnt lose its edge much. these are the only two knives I need (and I really dont need the cleaver, it just looks cool)

[Mermade]

I have an excellent set of knives (2 actually) unfortunately my sharpening skills start and end with the steel and they are showing for their neglect. What are people's thoughts about buying a whetstone/other sharpening device vs. sending them out to be professionally sharpened? Suggestions for knife sharpening in the L.A. area?

I have two Wusthof Trident sets--the classic and the grand prix. I also have a cheap set of serated knives as well for various kitchen purposes. I love them and use them.

[turnipmonster]

what's the deal with a santoku? I have a set but only ever use a chef's knife and a serrated knife.

[Aloysius]

Turnip - it's a chef's knife basically, a general use Japanese knife. I prefer them to Western style cause they are thinner, harder, and little smaller allowing for more precision (well at least for me, a guy with only ok knife skills).

Santoku Wiki

-Al

[econophile]

why not buy a $10 chef's knive that you can replace every so often?

A No-Frills Kitchen Still Cooks

[Aloysius]

[ QUOTE ]
why not buy a $10 chef's knive that you can replace every so often?

A No-Frills Kitchen Still Cooks

[/ QUOTE ]

Relevant part for this thread (although the whole thing is a good read):

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I started with an eight-inch, plastic-handle stainless alloy chef’s knife for $10. This is probably the most essential tool in the kitchen. People not only obsess about knives (and write entire articles about them), but you can easily spend over $100 on just one. Yet go into any restaurant kitchen and you will see most of the cooks using this same plastic-handle Dexter-Russell tool. (Go to the wrong store and you’ll spend $20 or even $30 on the same knife.)

[/ QUOTE ]

I have a Dexter-Russell chinese cleaver and I like it, but it loses its edge pretty quickly and requires fairly frequent sharpening. I haven't had the same issue with the Shun brand knives I own (in particular the Santoku, and I use it all the time).

Dexter-Russels is more like $40 or so for the santoku IIRC, surprised the chef's knife is so cheap, that is actually pretty awesome (though with plastic handle I could see balance being an issue for people without great knife skills).

-Al

[turnipmonster]

I worked as a line cook in high school and every place I worked at used the dexter-russell knives, they are cheap but we kept them really sharp and they were fine. of course in nicer kitchens ppl bring their own knives but whatever.

[dylan's alias]

[ QUOTE ]
I have an excellent set of knives (2 actually) unfortunately my sharpening skills start and end with the steel and they are showing for their neglect. What are people's thoughts about buying a whetstone/other sharpening device vs. sending them out to be professionally sharpened?

[/ QUOTE ]

Every few months, Sur La Table will sharpen 3 knives per customer for free.

Based on Cooks Illustrated magazine reviews, I bought this sharpener:

http://www.accusharp.com/

It cost about $12 at Ace Hardware, and it does a very good job. I don't think a > $100 electric knife sharpener is worth it for the average home cook.

[ReDeYES88]

Hattori Hanzo steel, obviously