In order to participate in the GunBroker Member forums, you must be logged in with your GunBroker.com account. Click the sign-in button at the top right of the forums page to get connected.
Options
Kitchen knives
Warbirds
Member Posts: 16,839 ✭✭✭✭
I am in need of a set to make my buddy Matt jealous. Call it what you will.
But I need a nicer set of knives than Matt.
Can the esteemed forum members point me in the right direction?
PS- Matt’s new knives:
Comments
Depends on how much money you are willing to spend . Hard to go wrong with Henkel. Matt has a set of great knives . Not the most expensive but they will handle any task and last forever
GLOCK Perfection | Field knives
Good gosh, do you realize how many companies make knife sets???
How many?
Forget it. What he has will get the job done.
Wish I could find what 1911A1fan recommended in the past.
look at Henckel
I was given a set of Wüsthof for a wedding gift they have been great
I’ve had a set of Chicago Cutlery for over 45 years now. Wood hands brass riveted. I use a steel sharpener on them every time just before I use them, just a few swipes to keep the blade polished. They are razor sharp.
Coolina Knives, for the culinary badass.
Welcome back, barbyr. Where ya been?
++++ 1000 Good to see you post
I think there are better places to ask this question. I am currently reading Anthony Bourdain's first book, "Kitchen Confidential" where he has suggestions on kitchen equipment to buy for the home cook. His suggestions on knives will probably surprise you as well as saving you money. You can pick the book up used on E for like six bucks and it is a very good read.
That white powder between the pages of a Bourdain book is not flour.
He was pretty messed up and ended up hanging himself in 2018 but he wrote pretty well. I would also say he was an expert on kitchen equipment.
I did a write up about a set of Wusthof classic Ikon knives that replaced the Henkel set that I had. I find these to be the best quality available. No they are not cheap, but, cheap sh*t ain't cool & cool sh*t ain't cheap.
Wustoff.
Shun they're expensive and Japanese and highly respected by those in the culinary trade.
Wolfgang Puck puts his name on great utensils.
And fiery auto crashes
Some will die in hot pursuit
While sifting through my ashes
Some will fall in love with life
And drink it from a fountain
That is pouring like an avalanche
Coming down the mountain
You could stay with Victorinox and just move up to the Grand Maitre line. A much higher quality and the price difference is not too bad
I just went to look at mine. (Given to me as a Wedding gift in 1987.) Would have bet they were German. (Nope.) "Rogers," made in Japan. (Similar to Damascus steel, layered - Japanese sword style.) They have been excellent. I have two wood Knife blocks for all my kitchen knives. Some ARE German, gifted to me by my Mom. (We lived in Germany way back when.) [1960's]
I have worked in some pretty nice Restaurant Kitchens, back in the day. I (also) run my knives on a bar every time right before use, they are very sharp. Now that we have a very nice 4 station, motorized industrial Knife sharpener [Wagner?) at the Meat dept. where I work, (including "Leather Strop,") I have been taking a few knives in every week or so and putting a fresh edge on them. 😁
High end knives are more than likely worth the $$, but I believe the main factor is in keeping them sharp, utilizing the proper methods and sharpening them regularly.
*I also have a series of Diamond Whetstones, that are very good on knives.
One part of kitchen knives that seems to get overlooked is the comfort and contour of the handle. A co- worker used to talk up kutco knives. Their handles were hard bakelite or something similar with edges and corners all over. Not what you'd want to use for more than a few minutes at a time.
I own two Cutco hunting knives like this one and the handles are excellent. They feel great in my hand, but the steel is not that great. I don't know about the handles on their kitchen knives but there is much better steel out there.
Ive got a shoebox full of knives, but the deer dont care what they get cut up by. Chicago isnt expensive but they do the trick if you keep them sharp. My go to knife is a very old Remington butcher knife.
I have a set of Wusthof, they are worth the price of admission to me. That being said, I also have a couple of Old Hickory knives. They are made of carbon steel and will rust but hold an edge and are easy to bring back when they start to dull. Dexter Russel knives are some of the best that are used in packing houses.
How much do you want to spend on this challenge? Custom knives could range from $1.5-3K for a kitchen set.
I don't do kitchen sets, but there are plenty of custom knife makers out there that do, you can choose your own poison.
Ricci, I stand corrected. That's a comfortable looking handle on your knife there. I never knew they made hunting type knives.