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Msmith
07-18-2010, 10:57 PM
I brought a set of knives for her several Christmas seasons ago, around $80 from JC Penny. I am thinking to get her a new set. I can't afford a set like Cutco's (around $1000) but $200-$300 is the price range. Any recommendation?

Priest31kc
07-18-2010, 10:58 PM
Antifreeze.


Jk. I have no idea bro.

KCrockaholic
07-18-2010, 11:01 PM
Whew. At first I thought this was a suicide thread.

DA_T_84
07-18-2010, 11:01 PM
DONT DO IT / oj

Gonzo
07-18-2010, 11:03 PM
I love my Onyx knives, they were a gift so I don't know price range. Mahogany handle, smoked steel blade. Sharp as hell man.
Posted via Mobile Device

Baconeater
07-18-2010, 11:04 PM
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Phobia
07-18-2010, 11:18 PM
If you're only spending $200-300 just buy her an incredible chef's knife along with a couple utility knives. If you keep spending mediocre money you'll keep getting mediocre performance. I'd rather have 2 or 3 incredible knives than an entire set of moderate cutlery - and I do.

http://www.williams-sonoma.com/products/shun-classic-utility-and-paring-knife-set/?pkey=cutility-knives
http://www.williams-sonoma.com/products/shun-classic-ultimate-serrated-utility-knife/?pkey=cutility-knives
http://www.williams-sonoma.com/products/shun-classic-hollow-ground-chefs-knife/?pkey=ccutchfchf

I don't have all the above but I have a couple and the others are on my wish-list.

greg63
07-19-2010, 12:09 AM
I'd be afraid to give my wife a set of sharp kitchen knives.

CoMoChief
07-19-2010, 12:40 AM
Ginsu's are ok knives from what I've dealt with, considering your price range.

Saccopoo
07-19-2010, 12:42 AM
I've got a couple of Shun, which have gained a lot of popularity of late.

The defacto German steel is from Wustof and Henckel, and that competes against the Japanese steel of Global, KAI and Hattori (among others). Then you have the ceramic knives from Kyocera. All are excellent quality and will be generational items if treated correctly. You can find them on sell at your higher end kitchen supply stores all the time.

If you buy the Cutco shit, you are a fucking noob and your wife should stab you in the heart with one because you failed her as a husband.

If you want a really good set of knives and don't want to pay out the ass, I'd recommend the KAI Pure Komachi 2 block set. It's cool in terms of the color and look, and it's pretty darn good steel. As well, they have all the right knives in the block set. (IMO, it's the best block knife set available in terms of knife blade variety.) It's got some funky colors that might not be up your alley, but the variety is outstanding. (Try getting a good tomato knife in any other block set.) And it usually sells for less than $100 for the set.

http://www.knifecenter.com/kc_new/store_detail.html?s=KSABS0900

Saccopoo
07-19-2010, 12:55 AM
Just as an FYI, the Jap stuff tends to be lighter in weight, while the German steel is more hefty.

Another quality alternative is the RH Forschner Victorinox line which is also exceptional. It receives raves from most of the top level evaluators and is priced right.

http://www.onlyknives.com/victorinox-kitchen-knife-set-of-7-w-fibrox-handles-includes-hardwood-block-sharpening-steel-shears/

Demonpenz
07-19-2010, 03:04 AM
buy some hot cakes from mcdonalds. thats where I get mine from

AndChiefs
07-19-2010, 04:25 AM
http://www.thestieffcompany.com/The_Stieff_Company/The_Point_about_Knives_files/droppedImage.jpg

angelo
07-19-2010, 06:43 AM
Just as an FYI, the Jap stuff tends to be lighter in weight, while the German steel is more hefty.

Another quality alternative is the RH Forschner Victorinox line which is also exceptional. It receives raves from most of the top level evaluators and is priced right.

http://www.onlyknives.com/victorinox-kitchen-knife-set-of-7-w-fibrox-handles-includes-hardwood-block-sharpening-steel-shears/

I would second the Forschner Victorinox. They are a great knife for the money.
I have several of there knives.
I would also recommend Wustof Classic line.
I have a set for home use.

I also have a set of Global which are fantastic but can get expensive.

Ang

Al Bundy
07-19-2010, 07:05 AM
http://www.crateandbarrel.com/family.aspx?c=580&f=13991

I have this set, kind of expensive, but I also know I will never be buying any cutlery again.

mikeyis4dcats.
07-19-2010, 07:20 AM
I have a couple of these and like them a lot.

http://www.amazon.com/Calphalon-Katana-Stainless-Steel-8-Piece-Knife/dp/B000AAT6ZK

Msmith
07-19-2010, 07:21 AM
If you buy the Cutco shit, you are a ****ing noob and your wife should stab you in the heart with one because you failed her as a husband.

http://www.knifecenter.com/kc_new/store_detail.html?s=KSABS0900

I was scratching my head until I read this article (http://www.onlyknives.com/category/brand/cutco/). It was quite informative. Thank you for the info.

Extra Point
07-19-2010, 09:39 AM
www.chicagocutlery.com lifetime warranty

They have an outlet store in Lebanon, MO.

Cave Johnson
07-19-2010, 09:59 AM
So, the wife was the 2nd prize winner..... glad she didn't finish in 3rd.

RJ
07-19-2010, 10:05 AM
I like Henckels but there are many good brands.

My only advice would be to invest your money in a smaller set of good knives rather than a larger set of mediocre knives. Find out which knives she uses the most and concentrate on those.

Probably a chef's knife, a paring knife, a utility knife and maybe a santoku. Remember that women have smaller hands so the knife that feels right to you might not be good for her.

DJ's left nut
07-19-2010, 10:18 AM
The Cutco sales deal is pretty shady, but I've found that they actually make some pretty good knives.

WV
07-19-2010, 10:20 AM
I prefer my Henckels knives and I personally have a set of these...http://www.cooking.com/products/shprodde.asp?SKU=273348 but you can't go wrong with Henckels, Wustof, or Furi. Keep in mind though that even the aforementioned brands have "cheap" lines of cutlery and are a waste of money.

Phobia
07-19-2010, 10:28 AM
I prefer my Henckels knives and I personally have a set of these...http://www.cooking.com/products/shprodde.asp?SKU=273348 but you can't go wrong with Henckels, Wustof, or Furi. Keep in mind though that even the aforementioned brands have "cheap" lines of cutlery and are a waste of money.

Yeah - I have a Furi Chef's knife that I use frequently. It's probably not their premium blade but it's a very good knife.

Flachief58
07-19-2010, 05:16 PM
My wife got me some kitchen aid knives at lowes. Not the most expensive, but very nice. the average was around $30 per piece. Best knives I've ever owned by far!

listopencil
07-19-2010, 07:05 PM
My advice- get some knives that are poorly balanced for throwing. Like big ol' handles on them or something.

Gracie Dean
07-19-2010, 07:06 PM
I got some RONCO knives and they rock. Also have a lifetime guarentee

Gracie Dean
07-19-2010, 07:07 PM
Chicago Cutlery is also good

Donger
07-19-2010, 07:26 PM
Kyocera Ceramic.

NewChief
07-19-2010, 08:32 PM
If you're only spending $200-300 just buy her an incredible chef's knife along with a couple utility knives. If you keep spending mediocre money you'll keep getting mediocre performance. I'd rather have 2 or 3 incredible knives than an entire set of moderate cutlery - and I do.

http://www.williams-sonoma.com/products/shun-classic-utility-and-paring-knife-set/?pkey=cutility-knives
http://www.williams-sonoma.com/products/shun-classic-ultimate-serrated-utility-knife/?pkey=cutility-knives
http://www.williams-sonoma.com/products/shun-classic-hollow-ground-chefs-knife/?pkey=ccutchfchf

I don't have all the above but I have a couple and the others are on my wish-list.

Damn. Shun. Phil rolls like that.


I've got Henckel... but I'll probably start slowly picking up some Shun as I get the inclination. My Henckel set is pretty sweet, though. I use my chef's knife for just about everything, though I occasionally switch to my paring knife for small work.

For peeling stuff (apples, peaches and other fruit), I seriously like the shittiest knives I have. They're little cheap paring blades, but they're serrated which really helps to get the skin off.

The point being, as others have said, find out what knife is her primary knife and buy her a badass one. For me, it would definitely be my chef's knife. I'd like to have a good santoku as well to start working with... but I haven't invested yet.

BigOlChiefsfan
07-19-2010, 09:52 PM
I have Old Hickory and Russell stuff for cutting meat (carbon steel knives like these take a quick sharp edge if you know how to run a butcher's steel), a nice Shun santuko and like it a lot, it was a gift and a very pretty one. But I also like my Forstner (Victorinox) kitchen knives. They run $20-$35/knife, which is a good price these days. Their fibrox handles aren't as pretty as some but they're tough, and light and clean up easy. You'll see a lot of these in pro kitchens, they're good quality without paying a ton for the advertising. They recently went from the name 'Forstner' to the name of the parent company, Victorinox - the same swiss folks who make swiss army knives. Oddly enough, the Swiss economy is a banking & service model - they don't really build many things these days but they still turn out good cheese, great knives and believe it or not a great cheap bicycle rack.
Amazon will have them - I'd pick a few knives 'ala carte' after watching to see what she currently really uses. Most folks use a few paring knives, a chef's knife and maybe a slicer. But let me recommend their granton santoku, it'll become a favorite in the kitchen. Granton is a blade that's had some 'scallops' cut back up in the 'flat' of the blade, this lets air into veggies or meat as the knife goes thru - you can make thinner slices with one. Try it, you'll like it.

fibrox handle (http://www.amazon.com/Victorinox-Fibrox-7-Inch-Granton-Santoku/dp/B000QCPNWM/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1279597814&sr=8-1)

Rosewood handle (http://www.amazon.com/Forschner-Santoku-Granton-Rosewood-Handle/dp/B0019W1O6W/ref=sr_1_6?ie=UTF8&s=home-garden&qid=1279597814&sr=8-6)

Frankie
07-19-2010, 09:54 PM
Looking for a set of kitchn knives for my wife

Out of prison already, OJ?

googlegoogle
07-19-2010, 11:08 PM
Cutco? Not that great. made in the usa if thats what you want.

The chefs and pros use the japanese.

Global and Shun. sharp as a razor.
http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated

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Amnorix
07-20-2010, 06:58 AM
My wife has had her Henckels for 11 years now and they're still going strong and she loves them. She doesn't have a full set, just like 3. Better to get a few critical blades of high quality than a full set of mediocre stuff, IMHO.

kepp
07-20-2010, 07:52 AM
http://www1.macys.com/catalog/index.ognc?CategoryID=31649&PageID=135933203540613&kw=Zwilling%20J.A.%20Henckels&cm_mmc=Google_Home_Cook_Corp-_-Cookware-Branded_ex_Henckels-_-5052806330_Exact-_-henckels%20knives_mkwid_s7mAJ9U44_5052806330|-|7mAJ9U44

We have some of these and they've been really good.

Frankie
07-20-2010, 09:42 AM
I'd swear some of you in this thread are the very ones who commented in the Soccer thread that it was "ghey." :)

Phobia
07-20-2010, 10:18 AM
I'd swear some of you in this thread are the very ones who commented in the Soccer thread that it was "ghey." :)

So, we're gay because we like knives? Okay. You're gay because you like penis in your rectum.

Frankie
07-20-2010, 10:35 AM
So, we're gay because we like knives? Okay. You're gay because you like penis in your rectum.

That's harsh Phil. Chill. I didn't call you ghey. I just brought up a point. If being a soccer fan is ghey among some of the posters, what would they think about a thread about kitchen utensils?

Phobia
07-20-2010, 10:55 AM
Soccer isn't gay. Soccer is boring. Soccer fans are to gay what NASCAR fans are to redneck.

Sharp knives are pretty masculine any way you slice it.

Msmith
07-20-2010, 11:31 AM
http://www1.macys.com/catalog/index.ognc?CategoryID=31649&PageID=135933203540613&kw=Zwilling%20J.A.%20Henckels&cm_mmc=Google_Home_Cook_Corp-_-Cookware-Branded_ex_Henckels-_-5052806330_Exact-_-henckels%20knives_mkwid_s7mAJ9U44_5052806330|-|7mAJ9U44

We have some of these and they've been really good.

I wandered the mall last night to search for knives set. JC Penny sells the International Henckels which has the marking of Thailand. Macy also sells International Henckels, with three different markings on the blades: China, Thailand, and Spain in which the Spain ones are heavier.

Only in Bed & Beyond I found Henckels: the Pro-S (http://www.bedbathandbeyond.com/product.asp?SKU=12156308&) and the Four Stars II (http://www.bedbathandbeyond.com/product.asp?SKU=14250654&), and the Wusthof Classic (http://www.bedbathandbeyond.com/product.asp?SKU=13423881&). By reading the reviews and the comments from this board, I am leaning toward the Four Stars. Now I have to bring my wife to Bed & Beyond for some hand-on experience.

Thank you for all the helps.

Buehler445
07-20-2010, 11:39 AM
Wustof for the motherfucking cut your arm off win.

mikeyis4dcats.
07-20-2010, 11:46 AM
I wandered the mall last night to search for knives set. JC Penny sells the International Henckels which has the marking of Thailand. Macy also sells International Henckels, with three different markings on the blades: China, Thailand, and Spain in which the Spain ones are heavier.

Only in Bed & Beyond I found Henckels: the Pro-S (http://www.bedbathandbeyond.com/product.asp?SKU=12156308&) and the Four Stars II (http://www.bedbathandbeyond.com/product.asp?SKU=14250654&), and the Wusthof Classic (http://www.bedbathandbeyond.com/product.asp?SKU=13423881&). By reading the reviews and the comments from this board, I am leaning toward the Four Stars. Now I have to bring my wife to Bed & Beyond for some hand-on experience.

Thank you for all the helps.

http://www.consumersearch.com/kitchen-knives/henckels-four-star

Great Expectations
07-20-2010, 02:13 PM
Wustof for the mother****ing cut your arm off win.

This, Wüsthof is the best. These http://www.williams-sonoma.com/products/wusthof-classic-2-piece-hollow-ground-chefs-knife-set/?pkey=ccutchfchf
will do 95% of what she needs. This http://www.williams-sonoma.com/products/wusthof-classic-9-inch-bread-knife/?pkey=cbread-knives
will make it almost complete.

Whatever you buy, make sure they are forged, not stamped.

mikeyis4dcats.
07-21-2010, 07:27 AM
I'm reading Anthony Bourdain's Kitchen Confidential in which he says most of the chefs he's come across are ditching Wusthof and going to Global.

mlyonsd
07-21-2010, 08:05 AM
The key is to get the right kind of knife for the job at hand. A few good task specific knives are worth the money more than a complete set of generic sized ones.

Saccopoo
07-21-2010, 10:53 AM
I'm reading Anthony Bourdain's Kitchen Confidential in which he says most of the chefs he's come across are ditching Wusthof and going to Global.

Shun and Global are hot right now. All the Jap knives are the rage. This has to do with the increased Rockwell number (hardness) of the steel and the variety of blades in the lines. (Global has an incredible variety of knives.) They also payed attention to the ergonomics of the knives themselves.

However, I've found that my Shun's have a somewhat "brittle" feel to them versus my Germans, and while the lighter knife is nice, I like a more substantial feel to the handle. (I like my Shun Ken Onion granton Santoku substantially better than my Shun Classic 8" Chefs for this very reason.) I've recently played around with the Wusthof Ikon Classic line and it's fantastic, at least for what I want in a knife. The Global knives feel like they were made for a little girls hands.

I would like to try the Kasumi Titaniums, as they look a little more substantial in the handle department, but I can't find a retailer around my area.

I have also heard really good things about the MAC line of knives. I think Thomas Keller and Charlie Trotter use and endorse them, and you won't find a better chef than Keller in this country at the current time.

Saccopoo
07-21-2010, 11:04 AM
I wandered the mall last night to search for knives set. JC Penny sells the International Henckels which has the marking of Thailand. Macy also sells International Henckels, with three different markings on the blades: China, Thailand, and Spain in which the Spain ones are heavier.

Only in Bed & Beyond I found Henckels: the Pro-S (http://www.bedbathandbeyond.com/product.asp?SKU=12156308&) and the Four Stars II (http://www.bedbathandbeyond.com/product.asp?SKU=14250654&), and the Wusthof Classic (http://www.bedbathandbeyond.com/product.asp?SKU=13423881&). By reading the reviews and the comments from this board, I am leaning toward the Four Stars. Now I have to bring my wife to Bed & Beyond for some hand-on experience.

Thank you for all the helps.

The Henckels Four Star is a really nice knife. Very durable and well designed. You'd be hard pressed to find a better knife. Cooks Illustrated really likes them and they are pretty honest and objective about their opinions.

Honestly, it comes down to how it feels in your hand. All the top knives are sharper than hell and are built incredibly well. If you've been using the Chef Tony knives, anything is going to be a huge step up.

Saccopoo
07-21-2010, 11:27 AM
Make sure that you get a high quality cutting board in addition to the knives. It will make as much of a difference in the use of the knives as the knives themselves.

Investing in a end grain board will do wonders for your knives.

I spent the money and got a John Boos Deluxe BBQ board and it's every bit as kick ass as my Ken Onion Santoku.

Mr. Arrowhead
07-21-2010, 11:40 AM
cant go wrong with Cutco,

Stewie
07-21-2010, 01:43 PM
I've bought from here a couple of times. Not great prices unless you catch one of their deals, then it's awesome.

http://www.cutleryandmore.com/

Fish
07-21-2010, 01:48 PM
cant go wrong with Cutco,

Yes you can. Cutco are shite. Cheap ass 440 steel. It doesn't hold an edge very long at all. The type of steel makes all the difference in the knife. And Cutco has the cheapest weakest steel available. Most of their blades are serrated too, which should tell you everything you need to know. Anybody who spends over $20 on a serrated kitchen knife deserves to be stabbed in the face with it. Serrated knives are pretty worthless in the kitchen. They put serrations on them because the steel is so cheap it can't hold an edge for more than a few weeks. Get a blade with higher vanadium content. I prefer a good ATS34, AUS8, or VG10 steel. VG10 being the best IMO.

mikeyis4dcats.
07-21-2010, 09:09 PM
Shun and Global are hot right now. All the Jap knives are the rage. This has to do with the increased Rockwell number (hardness) of the steel and the variety of blades in the lines. (Global has an incredible variety of knives.) They also payed attention to the ergonomics of the knives themselves.

However, I've found that my Shun's have a somewhat "brittle" feel to them versus my Germans, and while the lighter knife is nice, I like a more substantial feel to the handle. (I like my Shun Ken Onion granton Santoku substantially better than my Shun Classic 8" Chefs for this very reason.) I've recently played around with the Wusthof Ikon Classic line and it's fantastic, at least for what I want in a knife. The Global knives feel like they were made for a little girls hands.

I would like to try the Kasumi Titaniums, as they look a little more substantial in the handle department, but I can't find a retailer around my area.

I have also heard really good things about the MAC line of knives. I think Thomas Keller and Charlie Trotter use and endorse them, and you won't find a better chef than Keller in this country at the current time.

maybe true, but the book was written 9 years ago, so Global has a long history

Saccopoo
07-26-2010, 08:20 AM
The point being, as others have said, find out what knife is her primary knife and buy her a badass one. For me, it would definitely be my chef's knife. I'd like to have a good santoku as well to start working with... but I haven't invested yet.

I was doing some reading on new knives due to this thread, and came across the JA Henckels Miyabi products. Apparently, they purchased a knife making facility in Seki (the knife making capital of Japan), employed some of the top craftsmen there and are putting out some insane shit.

The Fusion line just came out (June 2010 was the debut), uses the VG10 steel (same stuff used in the Shun Classic line), but has double the layering (64 layers compared to 32 on the Shun) and a ridiculously razor sharp 9 to 12 degree edge tolerance.

The line is being offered through Sur la Table exclusively, and I just checked their site and it looks like they are offering the Santoku at a very nice introductory price:

http://www.surlatable.com/product/cutlery/new+cutlery/miyabi+fusion+hollow-edge+santoku.do?sortby=ourPicks

Apparently, Henckel Japan gave one to Zknives for review and then was confident enough in the blade to let it go for a pass around through the knife forum members.

Here's the initial review:

http://www.zknives.com/knives/kitchen/ktknv/henckels/miyabi600dgy270.shtml

For $90, I'm going to go down to the Sur la Table store here and pick one up today. That's ridiculously cheap for what is theoretically being offered on this knife in terms of build quality, the type of steel and the edge. I'll put it through the paces this week and let you know how it stacks up against my Shun's.

loochy
07-26-2010, 08:27 AM
For what it's worth, I got these Anolon knives from Costco for Christmas and I love them. The edge is holding well and they do a great job with all of my cutting needs:

http://www.amazon.com/Anolon-Advanced-15-Piece-Knife-Block/dp/B000FFHPEY/ref=sr_1_1?ie=UTF8&s=kitchen&qid=1280154302&sr=1-1

They might not be expensive enough for you knife snobs, but I sure do like them.

Fish
07-26-2010, 08:44 AM
I was doing some reading on new knives due to this thread, and came across the JA Henckels Miyabi products. Apparently, they purchased a knife making facility in Seki (the knife making capital of Japan), employed some of the top craftsmen there and are putting out some insane shit.

The Fusion line just came out (June 2010 was the debut), uses the VG10 steel (same stuff used in the Shun Classic line), but has double the layering (64 layers compared to 32 on the Shun) and a ridiculously razor sharp 9 to 12 degree edge tolerance.

The line is being offered through Sur la Table exclusively, and I just checked their site and it looks like they are offering the Santoku at a very nice introductory price:

http://www.surlatable.com/product/cutlery/new+cutlery/miyabi+fusion+hollow-edge+santoku.do?sortby=ourPicks

Apparently, Henckel Japan gave one to Zknives for review and then was confident enough in the blade to let it go for a pass around through the knife forum members.

Here's the initial review:

http://www.zknives.com/knives/kitchen/ktknv/henckels/miyabi600dgy270.shtml

For $90, I'm going to go down to the Sur la Table store here and pick one up today. That's ridiculously cheap for what is theoretically being offered on this knife in terms of build quality, the type of steel and the edge. I'll put it through the paces this week and let you know how it stacks up against my Shun's.

That's a really good looking blade. I may have to check one of these out. Thanks.

Saccopoo
07-30-2010, 02:12 AM
That's a really good looking blade. I may have to check one of these out. Thanks.

Real pics:

ForeverChiefs58
07-30-2010, 06:49 PM
http://www.williams-sonoma.com/wsimgs/rk/images/dp/wcm/201029/0008/img59m.jpg
Wüsthof Ikon Blackwood 20-Piece Knife Block Set


http://www.williams-sonoma.com/products/wusthof-ikon-blackwood-20-piece-knife-block-set/?pkey=ccutlery-new&bnrid=3117705&cm_ven=AfCompShop&cm_cat=ShopStyle&cm_pla=GAN&cm_ite=Std


This is sure awesome. I like the blackwood, but for that kind of coin, you could get this:

http://www.williams-sonoma.com/wsimgs/rk/images/dp/wcm/201028/0077/img39m.jpg
Shun Kaji 19-Piece Knife Block Set

googlegoogle
07-30-2010, 07:09 PM
Shun and Global are hot right now. All the Jap knives are the rage. This has to do with the increased Rockwell number (hardness) of the steel and the variety of blades in the lines. (Global has an incredible variety of knives.) They also payed attention to the ergonomics of the knives themselves.

However, I've found that my Shun's have a somewhat "brittle" feel to them versus my Germans, and while the lighter knife is nice, I like a more substantial feel to the handle. (I like my Shun Ken Onion granton Santoku substantially better than my Shun Classic 8" Chefs for this very reason.) I've recently played around with the Wusthof Ikon Classic line and it's fantastic, at least for what I want in a knife. The Global knives feel like they were made for a little girls hands.

I would like to try the Kasumi Titaniums, as they look a little more substantial in the handle department, but I can't find a retailer around my area.

I have also heard really good things about the MAC line of knives. I think Thomas Keller and Charlie Trotter use and endorse them, and you won't find a better chef than Keller in this country at the current time.



titanium isn't that hard. i know. hard to believe.

Global = great too. There are shun and mac too.

arrowheadnation
07-30-2010, 07:23 PM
Not gonna lie, I bought my mom the miracle blade set a couple years ago. I have no idea of the status of them now but man did we have a blast karate chopping pineapples and tossing apples in the air and hacking them in half when we first got them. They were sharp as he'll. And the steak knives that came with them were money...speaking of money, Guy Fieri is peddling knives on the food network now.

Msmith
09-21-2010, 09:04 AM
After couple months of research, I have come to the decision to buy the following items for my kitchen set. I must say this: your suggestions are extremely helpful and I am grateful for you people to take time to post in this thread.

I am going to order from this online company (http://www.cutleryandmore.com/cutlery.htm), CutleryandMore for the free shipping.

1. the Chef knife: Tojiro (http://www.cutleryandmore.com/tojiro-dp-damascus/damascus-chefs-knife-p115457) 8.25" Damascus blade for $120. The alternate is the Miyabi (http://www.cutleryandmore.com/details.asp?SKU=17786) 8" knife for $100. The concern I have about this blade: it is designed by a celebrity, Miyabi Morimoto which sometimes a product like this may not be a successful design.

2. the Paring knife: Forschner (http://www.cutleryandmore.com/victorinox-fibrox/paring-utility-knife-set-p112191) 6-piece set for $23.

3. the Honing rod: Kyocera (http://www.cutleryandmore.com/kyocera/ceramic-sharpening-rod-p13260) 9" ceramic rod for $23.

4. the Shears: Messermeister (http://www.cutleryandmore.com/messermeister/take-apart-kitchen-shears-p18936) 8" scissors for $10.

5. the Block: bamboo block (http://www.cutleryandmore.com/details.asp?SKU=17018) with 17 slots for $30.

6. the Cutting board: 18x12x1.25" (http://www.cutleryandmore.com/snow-river/end-grain-cutting-board-juice-well-p115652) end grain board for $30. There are boards made by bamboo but I like to know more about those boards before buying.

7. the Sharpening stone: stone/oil combo (http://www.cutleryandmore.com/norton/coarse-fine-india-combination-oilstone-sharpening-station-p15312) from Norton for $40. The alternate is the Wusthof (http://www.cutleryandmore.com/details.asp?SKU=6011) sharpen stone for $40.

There is all to it for $276, plus tax.

Welcome for further suggestions.

cdcox
09-21-2010, 09:20 AM
I worry about bacteria from meat in a wood cutting board. Wood is fine for veggies. I have a small one of these that I like.

http://www.cutleryandmore.com/epicurean-kitchen-series/composite-cutting-board-p114151

Simply Red
09-21-2010, 09:27 AM
it's all about the quality, the best knife I owned I oddly found at TJ Maxx, Aubein, I think was the brand. It was badass and made in Belgium, i believe.

Fish
09-21-2010, 09:31 AM
After couple months of research, I have come to the decision to buy the following items for my kitchen set. I must say this: your suggestions are extremely helpful and I am grateful for you people to take time to post in this thread.

I am going to order from this online company (http://www.cutleryandmore.com/cutlery.htm), CutleryandMore for the free shipping.

1. the Chef knife: Tojiro (http://www.cutleryandmore.com/tojiro-dp-damascus/damascus-chefs-knife-p115457) 8.25" Damascus blade for $120. The alternate is the Miyabi (http://www.cutleryandmore.com/details.asp?SKU=17786) 8" knife for $100. The concern I have about this blade: it is designed by a celebrity, Miyabi Morimoto which sometimes a product like this may not be a successful design.


FYI... there's some confusion in the bolded sentence. First, Miyabi is the name of a company. Morimoto is the name of a chef, Masahuru Morimoto. And Morimoto is a chef and knife maker first. He would only be considered a celebrity due to his amazing knowledge of knives and the fact that he starred on Iron Chef. This is hardly like some Hollywood celeb slapping their name on some crappy product they know nothing about. Morimoto is about as knowledgeable about the art of blades as anybody. Which is why Henckels chose him to help bring Japanese tradition and knowledge to a normally "German" line of knives. Morimoto is a brilliant guy, and a very cool cat on top of that.

And in my opinion, the Miyabi blade is hands down better than the one you chose in many different ways. While still being cheaper.

BigMeatballDave
09-21-2010, 09:36 AM
Probably already mentioned,, but J.A. Henckels are very good.

Msmith
09-21-2010, 09:45 AM
KC Fish, thank you for the clarification. I was thinking the substandard Wusthof Emerilware when I made that comment.

cdcox, there is a research article (http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm) about wood vs plastic. The finding is wood is more sanitary than plastic.

Groves
09-21-2010, 10:40 AM
I worry about bacteria from meat in a wood cutting board.

The studies are pretty clear that although a NEW plastic cutting board (HDPE) is excellent at being able to be cleaned, that it's not very long before the cuts start to harbor the bacteria and prevent them from staying clean.

The mechanism in wood cutting boards is different. The end grain is more or less self healing and the tanins in the wood are very adept at killing bacteria.

It's not magic, and bacteria is dangerous, but there are benefits to the wooden cutting board in this realm.

Then again, you can't (or shouldn't) just plop it in the dishwasher, either.