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CHAT Recommendation for kitchen knife set
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  1. #41
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    Quote Originally Posted by Tristan View Post
    Henkels has been a good brand. I even have a few 'Made in China' kitchen knives that are very good.

    I'm curious - did the knife shop have any recommendations? For example, of products they were selling? hmmm.
    I have a Henckels set, they are made in China. The knife shop said they don't think it's worth paying them $3 a knife to sharpen them as it won't last long.

    They did not try to upsell me to buy some of theirs. Straight shooters.

    I know how to sharpen a straight edge knife. Its not too hard. Its all the different type edges in this set.

    Thanks for all the input here. Looks like I'm leaning towards Chicago Cutlery/Cutco....

  2. #42
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    Quote Originally Posted by Publius View Post
    Buck does sell direct to the public and they sell individual kitchen knives. Anyone thats interested you have to visit Buck knife website and view all they have.
    I have one of their hunting knives a Buck Special N0# 119, I have used many times as a kitchen butcher knife at home as well as at camp and yearly picnic's to cut meat and veggies. Its easy to sharpen and takes a seriously scary sharp edge.


    Heres a link to the Buck Website and I'm doing this to offer more options and a 100% American made product. Buck does offer a life time limited warrantee so if the handels come lose they will fix and or replace it with a new one. LINK: http://www.buckknives.com/knives/cutlery/
    Last edited by Publius; 12-06-2017 at 12:01 PM.

  3. #43
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    Dishwashers are for dishes, not kitchen cutlery. Leaving sharp knives in the sink is an invitation to cuts.

    I ran across https://www.amazon.com/AmazonBasics-.../dp/B00R3Z3ZF2 as a result of this thread. Looks interesting for $56. Good reviews...
    The wonder of our time isnít how angry we are at politics and politicians; itís how little weíve done about it. - Fran Porretto
    -http://bastionofliberty.blogspot.com/2016/10/a-wholly-rational-hatred.html

  4. #44
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    Quote Originally Posted by Dozdoats View Post
    Dishwashers are for dishes, not kitchen cutlery. Leaving sharp knives in the sink is an invitation to cuts.

    I ran across https://www.amazon.com/AmazonBasics-.../dp/B00R3Z3ZF2 as a result of this thread. Looks interesting for $56. Good reviews...


    I have gotten after my wife for doing this and she is quite indifferent to the care of knives and safety. All the cutlery in this house is razor sharp and I use a diamond lap rod (professional butcher sharpener) to touch up the blades to maintain the keen edge.

  5. #45
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    Quote Originally Posted by Publius View Post
    Heres a link to the Buck Website and I'm doing this to offer more options and a 100% American made product. Buck does offer a life time limited warrantee so if the handels come lose they will fix and or replace it with a new one. LINK: http://www.buckknives.com/knives/cutlery/
    This is the one I have except mine doesn't have the open part up near the handle. Just solid steel. But I love it. And boy can you get an edge on it. Need one if you are cutting up a pork butt or ribs or deer or moose. Takes dh just a couple mins to put the edge back on it.

    https://www.buckknives.com/product/t...e/0655BKSTP-B/


    In his heart a man plans his course, but the Lord determines his steps.

    Proverbs 16:9




  6. #46
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    I have never been good at using a honing stone. Especially with the very high hardness stainless steel blades.

    About 15 years ago I started using the Chef's Choice 300 Diamond Hone Knife Sharpener with great success, even on my vintage (pre-China) Henckel Zwilling chef's knives.

    The biggest trick with these is to use -very- light pressure when sharpening.

    This is currently $40.00 USD on Amazon.

    Last edited by Red Baron; 12-06-2017 at 12:58 PM. Reason: Spelling
    "The most intriguing point for the historian is that where history and legend meet."

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  7. #47
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    Quote Originally Posted by Wise Owl View Post
    This is the one I have except mine doesn't have the open part up near the handle. Just solid steel. But I love it. And boy can you get an edge on it. Need one if you are cutting up a pork butt or ribs or deer or moose. Takes dh just a couple mins to put the edge back on it.

    https://www.buckknives.com/product/t...e/0655BKSTP-B/



    Their knives are well known to take a edge. I have owned a few of their pocket knives as well as two of their Model #119 hunting knives, one of which my wife cannot remember where she put it (1970s vintage) and to this day we have not found it, so I went and bought another one (1998 vintage) and just like the older one. Its not the biggest hunting knife but it is up to the task to butcher a whole moose.

  8. #48
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    Quote Originally Posted by Red Baron View Post
    I have never been good at using a honing stone. Especially with the very high hardness stainless steel blades.

    About 15 years ago I started using the Chef's Choice 300 Diamond Hone Knife Sharpener with great success, even on my vintage (pre-China) Henkel Zwilling chef's knives.

    The biggest trick with these is to use -very- light pressure when sharpening.

    This is currently $40.00 USD on Amazon.




    I have their model 100 with three sharping stations and I highly recommend their sharping tools. This takes all the guess work out of it anyone can do it and get it right.

  9. #49
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    Quote Originally Posted by Macgyver View Post
    If you want cheep but good look at Dexter Russell. They are commercial kitchen grade stuff usually with nylon handles.
    I'll look when I get home for some links.
    I found several of those at a yard sale. The woman had been a cook for the local school system and evidently brought them home, also got a bread proofing lidded metal bucket with a crank.

  10. #50
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    https://altonbrown.com/10-knife-buying-tips/

    10 Knife-Buying Tips

    By Mr. Brown.
    Published on April 24, 2015



    No tools define a cook more than his or her knives. Why do you think we carry them around in rolls instead of hauling backpacks full of pots and pans? Exactly.

    Here are some random tips when shopping for kitchen knives:

    1. You donít need many. Honest. If youíre just starting out look for a chefís knife in the 8-10? range, a large serrated bread knife and a utility blade blade in the 4-6? range. What? No paring knife? Actually, I hate paring knives. I donít even own one any more. When youíre ready to move on, contemplate a semi-flexible boning knife for butchery duties and a long slicer for thinly dispatching roasts and the like. Also, Iíd get a decent pair of kitchen shears, the kind that come apart into two pieces. I never cut with a knife what I can cut with scissors. After all, Iíve been using those things since kindergarten.

    2. By and large I think the Japanese manufacture the best cutlery in the world, much better than the big European brands that came to dominate the American market in the 90s. Superior steel aside, many find that Japanese shapes such as those of the santoku, with itís dropped point, and the cleaver-like nakiri, are handier in the modern kitchen.

    3. That said, when youíre ready to invest in R.G.S. (really good s***) Iíd look to America. For my money, Cut Brooklyn and Murray Carter Cutlery (made in New York and Oregon respectively) are as good as any knives in the world. Both can be sought out on the interwebs. Cheap Ö no. Worth it? Totally.

    4. Steer clear of sets Ö period. No exceptions. Ever.

    5. When it comes to storage, I have two words: magnetic strips. [I use magnetic strips and can't recommend them enough.]

    6. Cutting is a system involving your hand, a knife, some food and a cutting board. I cannot over-empasize the importance of the omega component. Iíve seen people buy $300 blades and then run them on a cheap board and curse the knife. Your board needs to be heavy and it needs to be rock maple. Plastic boards are fine for butchery, but when it comes to serious slicing and dicing (not to mention chopping and mincing) you want wood. Bamboo? Iím not a fan. Give me a maple board from the John Boos company every time. And no, they donít pay me to say that.

    7. Want to know how to turn a quality knife into a box cutter? Cut a box. Itís just that simple.

    8. Want to know another way to turn a quality knife into a box cutter? Put it in the dishwasher. Once is all it takes. [This rule is gospel in my kitchen.]

    9. If you like your knives sharp, have those edges maintained regularly by a professional knife sharpener once or twice a year. Do not use a honing steel. Youíll put your eye out!

    10. Never, ever, ever run with knives.

    Pictured above: A few of my favorite things including two Carter knives, two Cut Brooklyn knives and one very old Sabatier knife. All are made of carbon steel which can be sharpened to near light saber sharpness. They tend to discolor, however, and require more sharpening. The bottom is a good example of a nakiri, and the second from the top is a utility knife with a santoku-style tip.
    Sapere aude

  11. #51
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    Damn those knives are ugly.

  12. #52
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    Quote Originally Posted by brokenwings View Post
    Cutco knives made in the US and have a lifetime warranty. My daughter has a set and I am jealous! They are the nicest, sharpest knives I've ever used! But they are expensive.
    Been using my Cutco for 20 years and never sharpened it!

    Best ever

  13. #53
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    Damn those knives are ugly.

    So is cast iron....
    The wonder of our time isnít how angry we are at politics and politicians; itís how little weíve done about it. - Fran Porretto
    -http://bastionofliberty.blogspot.com/2016/10/a-wholly-rational-hatred.html

  14. #54
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    I don’t use that either.

  15. #55
    Quote Originally Posted by KittyKatChic View Post
    I bought a set of Henkles about 5 years ago. I did get the ones made in Germany but they are now junk. I took them to have them sharpened and they guy did it but told me that the metal was inferior. Apparently Henkles et al are all using Chinese steel in their knives, regardless of where the knife is actually made. I am not pleased.
    What a shame! My Henckels Four-Star knives are about 25 years old, and are still going strong. Another venerable brand down the tubes . . . sigh . . .

    Note to all: Never put your knives in the dishwasher. Hand wash, and towel dry immediately. If you store your knives in a block, position them so the knives' weight doesn't rest on the blade.

  16. #56
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    Just to update my old thread here...

    I finally bought a new knife set. Cutco. They were selling them at Costco. I bought the whole set up.

    Lifetime knives. Damn these things are sharp!

    My wife cut her thumb, bad, had stitches. I cut my thumb, not stitch worthy. All in a week.

    So I guess when you go from dull made in China knives to sharp ass made in the USA knives you really need to have a new set of awareness.

    These things are sharp!

  17. #57
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    We've used a set of Chicago Cuttery for over 30 years. Never put them in the dishwasher and oil the handles occasionally. They still look new. The trick to sharpening is to use a large Arkansas stone (8 inch or better). Pass the knife over the long stone like you are slicing horizontally keeps the angle consistent.

    Recently just inherited several Victorinox knives. Got to admit, they are better quality steel and a much thinner blade. They hold the edge longer than the Chicago brand. Both are good.

  18. #58
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    I dunno man, I’ve just always kept my fingers away from the sharp side, and paid attention to what I was doing, I don’t get cut...


  19. #59
    Quote Originally Posted by Dennis Olson View Post
    I cannot sharpen a knife. Never learned how, and evidently I’m too dense to understand the vids (sigh). That being said, I’d NEVER buy Chinese anything in terms of steel. Ever.
    Dennis try a pull through sharpener from smiths.
    i have the one that looks kind of like a butterfly it puts a very sharp edge on my knifes..

    https://www.smithsproducts.com/pull-through

  20. #60
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    I like old ugly things: cast iron, US or German steel knives, coins.... come to think of it, almost anything metallic of antique nature.

  21. #61
    Quote Originally Posted by Tristan View Post
    I love my old hickory knives. Carbon steel, take a razor's edge, great edge retention...
    No better knife for the home butcher. Old hickory are nearly indestructible.

  22. #62
    we have a Vietnam era m16 bayonet and as far as i know it was made in Detroit in the 60's that i use in the kitchen and as a hunting knife..
    my smiths knife sharpener keeps it like a razor blade the thing i like about it is it keeps an edge so just a few strokes thru the sharpener and it is good to go..

  23. #63
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    I just ordered one, but from Amazon. I saved $7 in shipping cost.

  24. #64
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    Kuraidori. Japanese name, German steel, made in China.
    The country has been conquered and is under occupation. That's a fact. Before you dispute it, gather your facts. Got any?
    "No one in this world, so far as I know, ...has ever lost money by underestimating the intelligence of the great masses of the plain people." H.L. Mencken
    "Oh, the Drama!"

  25. #65
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    Wustof German made from 20 years ago. It's a lifetime set. Also have a set of Cutco shears that are incredible.

  26. #66
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    Quote Originally Posted by DryCreek View Post
    JA Henkel, Wusthoff and others are great knives. They are a bit pricey though.

    We have a complete set of Rada knives now. While the handles are a bit small, they hold an edge pretty well. If they need dressing up, I use the Rada wheel sharpener/hone. Since they use hollow-ground blades, that sets the perfect angle. For my larger chef's knives (Chicago Cutlery, Tramontina*) I use an Arkansas soap stone and a steel. I would love a complete set of Cutco though! But, the Rada is both American made and affordable.


    *early Tramontina, Imported, not from China (Brazil?)
    ^^^This^^^
    Yesterday I was young, today I am old, tomorrow I'm dead, and the day after that I never was.

  27. #67
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    Cutco now does roadshows at Costco. Cutco does make some good knives but they are darned expensive.

    Chef's Choice is a good electric sharpener.

    Cutco can be often picked up for a better price on ebay.

  28. #68
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    ďBe sure the cutting area/board you are using isn't made of a material which will unnecessarily dull your knives. I know someone who uses a ceramic plate to cut on, and always complains about how dull their cutlery is.Ē

    Why are people so stupid? We had a friend house sit for a week, and she used our polished marble pastry board to cut on! Ruined the board, and didnít do the knives any favors either.
    "...Cry 'Havoc' and let slip the cats of war..."
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  29. #69
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    Quote Originally Posted by Sacajawea View Post
    I like Wustof. But be aware they have two levels - one made in China and the other Germany. I believe it's the Classic style that's made in Germany. Knives are easy to keep sharp so that sharpening isn't needed as frequently - a wood cutting board will help, although I do like the plastic boards for meat - just control the cut stroke, so that you're not chewing up the board. The other tip is to hand wash, real hot water rinse and dry immediately - just like cast iron - but you can use soapy water first.
    I'll go with the Wustof. I used a set of Chicago Cutlery for years but it had wooden handles and I had to treat them regularly. Hubby gave me some Wustof for Christmas and they are so much sharper that I can hardly use them without cutting myself! I guess I was just used to my old knives which apparently were much duller. Get the ones made in Germany. They will last if taken care of properly.
    Needs more cowbell.
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  30. #70
    I've had good luck with this little gem. I've got an electric sharpener but when I don't feel like pulling it out this fits the bill. It'll bring quickly bring the edge back to tomato cutting sharpness with just a few quick strokes. It's on sale now at Amazon for just $4.99. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
    Attached Images

  31. #71
    First, as Alton said above, stay away from sets. They give you a bunch of knives that you will never use.
    If you don't want to break the bank, I recommend Victorinox chef knives, as sold on Amazon, or other places. Get the pieces you need - 8-10 inch chef knife, a smaller utility knife (like a 6-7 inch santoku), a serrated bread knife, some steak knives and a 12 inch slicing knife if you make roasts.

    If you keep kosher, the above list is for your meat side of the kitchen. For the dairy side, a few utility (santoku) or steak knives and a serrated bread knife for the bagel with schmear will probably be all you will need.
    As for the "parve" (i.e. neither meat nor dairy, e.g. veggies, etc) an 8 inch chef knife, 6 inch santoku and/or some steak knives, would suffice.
    And be sure to get them with different color handles to differentiate between meat/dairy/parve (but then again, if you keep kosher, you probably already do).
    "Growing up leads to growing old and then to dying,
    And dying to me don't sound like all that much fun"

  32. #72
    Quote Originally Posted by Profit of Doom View Post
    “Be sure the cutting area/board you are using isn't made of a material which will unnecessarily dull your knives. I know someone who uses a ceramic plate to cut on, and always complains about how dull their cutlery is.”

    Why are people so stupid? We had a friend house sit for a week, and she used our polished marble pastry board to cut on! Ruined the board, and didn’t do the knives any favors either.
    A woman visited me in IA, who managed to saw trenches in the expensive maple cutting board. That was the last time she visited. Yes, I can hold a grudge.

    I miss the big knife we had when I was growing up. It was "ugly," it sharpened easily, and would rust if you didn't dry it right away. I have Wustoff's now. They are ok, but just not the same.

  33. #73
    I use steels, I like a grooved steel a lot of the time, and if the knife needs a lot of work I have a "steel" that is diamond encrusted,

    I use a stone at times if it is shop knife, and it is nicked or beat up,

  34. #74
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    Quote Originally Posted by jward View Post
    I use Rada. Made in the USA, and gifted to me decades ago when my girlfriend got tired of using my craptastic collection for our party preps.
    ^ This. I bought my Rada cutlery back before I was married almost two years ago, and they're just as sharp as when I bought them. Love them! Plus, you can buy them individually so that, as someone mentioned above, you don't get a bunch of useless knives that are virtually the same as three others in the bunch--saves you money that way, too.

  35. #75
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    These are what we use https://www.radacutlery.com/

  36. #76
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    If you want 'go' and not 'show,' give a look at http://www.dexterrussellcutlery.com/...-of-the-month/
    The wonder of our time isnít how angry we are at politics and politicians; itís how little weíve done about it. - Fran Porretto
    -http://bastionofliberty.blogspot.com/2016/10/a-wholly-rational-hatred.html

  37. #77
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    Quote Originally Posted by Dennis Olson View Post
    I cannot sharpen a knife. Never learned how, and evidently I’m too dense to understand the vids (sigh). That being said, I’d NEVER buy Chinese anything in terms of steel. Ever.
    40 years ago my now-wife bought me a wok set that included a Chinese-style cleaver. I was skeptical. It looked like it had been hand-hammered out of a chevy leaf spring; it may well have been. Whoever made it knew what he was doing. The thin edge holds an edge for a very long time but is still easy to sharpen. It's rocker is curved itself so that a right-handed person can hold the knife nearly flat on the cutting board and it's touching the whole way; you can sweep up anything you've cut with one movement.

    It remains my favorite knife.

  38. #78
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    Cutco! Ours are 25 years old, still wonderful. I send them in to be sharpened every few years. Fit my hands just right.
    It's later than you think!
    (Fr. Seraphim Rose)

  39. #79
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    Quote Originally Posted by Dennis Olson View Post
    Wood handles split in the dishwasher over time. I’ll take plastic or nylon.
    Never put your knives in the dishwasher, ever!
    People are quick to confuse and despise confidence as arrogance but that is common amongst those who have never accomplished anything in their lives and who have always played it safe not willing to risk failure.

  40. #80
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    Quote Originally Posted by bassaholic View Post
    We spent about $200 on our last set from Bed Bath and Beyond (15 piece set w/scissors) and got dull pretty fast. Took to a knife shop and said probably not worth paying to sharpen. Made in China and doesn't hold an edge long.

    Any ideas for a quality set that will be worth sharpening for the long term.

    Thanks
    Cheap steel, would be good for you to buy a sharpening stone set and learn how to sharpen them yourself... since these are cheap knives they'll be excellent for practicing your sharpening skills.


    A link to some sharpening stones https://www.amazon.com/s/ref=nb_sb_n...rpening+stones
    People are quick to confuse and despise confidence as arrogance but that is common amongst those who have never accomplished anything in their lives and who have always played it safe not willing to risk failure.

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