What is your favorite kitchen knife?

Discussion in 'Knives & Edged Items' started by 300 H&H, Oct 22, 2007.

  1. 300 H&H

    300 H&H Active Member

    Apr 1, 2007
    For many years now we have been using Chicago cutlery knives. They have served us very well, hold an edge pretty good, but the wood handles don't like the dish washer much. For Christmans my wife gave me two new Henckels (german) knifes, a cheifs knife and a slicer. Wow!! these are SHARP and do the work easily. (hand wash only) They have me thin slicing meat on the bias, or a scalopini cross the grain cut. So far I have yet to sharpen them, and will worry when I do, hoping not to ruin the fine edge that they have. What kind of knives do you like/use in food preperation? Do you have a favorite type? Best reguards, Kirk
  2. AngelDeville

    AngelDeville Member

    Aug 28, 2007
    Last Christmas, I bought a set of Meisterclause?Messerschmitte? (German) Knives, and aside from the Mrs. opening a paint can with a paring knife, they are excellent. Use the sharpening rod on them to keep them in tune and they'll last forever.

    Well worth the $400+ I spent on them.

  3. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    300 H&H

    I've wanted a set of 5 star Henckels (18 piece) for quite a long time now, but the price kind of holds me back...I'll get me a set soon though.

    For now, I'll say that you could take every kitchen knife I own and leave my cheap Forschner 6" boning knife...It will thin slice a tomato or completely break down a wild hog from start to finish (with a few sharpenings of course) in all honesty, I use two of them while breaking down a wild hog...One for the outside (dirty work) and another on the meat.

  4. Henckels for sure, 300! We have a set of those we've had for over 20 years and they're still going strong. A few strokes with the steel and they're ready to rock and roll again. They're expensive, but well worth the price. Some things one simply does not compromise on, and knives are one of those things in my humble opinion.
  5. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    This is the kind of stuff I like to hear...I may have to start putting some money back here and there to get mine a little sooner.

  6. AngelDeville

    AngelDeville Member

    Aug 28, 2007
  7. Donny, one way to do it is to buy the knives one at a time, starting with the type you use the most. They're more expensive bought as singles, but you do have the ability to pick and choose which blade types you really want, and not buy the types you would never use. By the way, buy a steel with the first one! :D
  8. catfish83861

    catfish83861 Active Member

    Nov 15, 2006
    North Idaho
    Hey Pistol, You absolutely hit the proverbial nail on the head there. I use a steel ten times as much as I do a stone. A quality steel is also a lifetime investment. catfish
  9. Absolutely, Cat. Buying a good set of knives without a steel, is like buying a good rifle without ammo. Either one without the other is pretty much useless.
  10. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    Thanks for the advice Rich...I dont know if you remember me mentioning that Dad was a meat cutter for many years...Well, he didn't save too many things but I know he has a couple steels, he already gave me one boning knife with a broken tip that I'm going to carry to Kieth or try to fix myself and also a bone saw...Maybe I'll "borrow" one of his steels as well. :D

  11. They really do work, Donny. Mostly, as you already know, they straighten an edge rather than actually sharpening it. What type and brand of knives did your dad prefer when he was carving beef? Most butchers I know have a very high appreciation for good knives, and the skill to use them well.
  12. ThunderStick300MAG

    ThunderStick300MAG New Member

    Jul 6, 2007
    Wallburg, NC
    7" Santuko style Rada Cutlery, WWII USMC chef's knife, ...or my grandmother's old 4" paring knife
  13. Pat Hurley

    Pat Hurley Former Guest

    Sep 30, 2006
    Naples, Florida
    Henckels are a staple of the Hurley's kitchen. But I have an embarassing admission to make.

    When we bought our Ron Popiel Showtime Rotisserie (I admit it, damn it! I bought one!), we got one of Ron's Showtime knives - a big one. Well, after he shouts that you can "set it and forget it!" he claims that his knives are great and never need sharpening. OK, that part is clearly BS, but here's the scoop... I prefer Ron Popiel's knives over the Henckels.

    I know, I know, this kind of talk is cutlery heresy, but I'm just being honest. They're great knives.

    I also have the pocket fisherman, the Food Dehydrater, the Super Slicer, and spray paint for bald spots on your head. Long live Ron Popiel and awesome Ronco products! :)
  14. Pat, you been watchin' those infomercials again??? :D;):p
  15. Marlin

    Marlin *TFF Admin Staff Chief Counselor*

    My favorite is a plain ole kitchen carving knife, not stainless, that came from a country hardware store in Maine that sold everything including the kitchen sink. It is fifty years old and has a terrific edge with just a brush or two of an ole fashioned steel.

    I have a shorter bladed "fish" knife from the same place and about the same age that is equally handy and maintains a great edge with the steel.

    I wouldn't trade either of them for any modern knife I've seen !!!!!
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