Cooking Knives thread

[crashjr]

I agree with 4 star Henkels. I do not like the ergonomically correct handles of the Globals and the 5 star Henkels, but try them, you might like them.

Chicago Cutlery knives are also very good, and you can get wooden handles if you so chose.

Some of the Henkels in this shown in this thread are Pro-S series, riveted and with a full tang. The balance of these knives are pretty bad IMO.

You do not need a set. Get a sharpening steel, a 7" santuko for fruit/veggies/everyday general use, an 8" chefs knife for larger jobs (I usu. use mine to break a bird), a 3" paring knife, a set of poultry shears, and a set of steak knives. If you fillet fish or de-bone small game you need a 5.5" boning knife.

You can keep the knives' edges by learning how to use a steel. For periodic sharpening, learn to use an Arkansas whet stone. Don't use a mechanical sharpener - heating the blade affects the temper and the ability to keep an edge.

And never, never put your knives in the dishwasher.