HELP!!! with knife selection

[ilovepcot]

I spent what I considered "big money" a few years back for a Henckels chef knife. Thing never did a good job and never held a good sharp edge. I've decided to spend *whatever it takes* to get a good quality knife for use in slicing and dicing.

I read the "Santoku" is just the thing for this. The 2 brands that cost the most (that I came across) are "Henckels" and "Wusthof". I know the cost doesn't always mean quality (obviously with my Henckels chef knife :furious: ) so I don't know how to go about choosing *quality*.

I plan to use the new knife for slicing and dicing (mostly prep work for Asian cooking) and hope somebody here has a recommendation. :teeth:

[DeborahA]

Over the years I have added to my knives by buying just the pieces I will use. I have always had good luck with Wusthop- Trident. I recently bought the santoku knife and I love it. It holds a good sharp edge and is very easy to handle. One hint, to keep from really breaking down the edge on any knife, make sure you are cutting on a surface that won't dull the edge. I love the poly boards ( sometimes called jelly boards)that can be put in the dishwasher. They will not dull the knife like wood or counter top materials.
Deb

[ilovepcot]

Thanks so much. I got the same Santoku but with the Classic handle. Love it!!!! :love:

[cryssi]

I have the wusthof classic block set and love them. I'm thinking of getting the santoku as well. The chef's knife in the set is my favorite.

I really wanted to culinar set, but that cost twice as much as the classic...

[CA_Stitch]

Take a look at Shun Knives... extremely sharp.

[Disney Von Drake]

Henckels makes a wide variety knives in various quality lines. The cheap stamped blades are made in Taiwan or China. Their “department store” knives are made in Spain and some in Germany. The superior forged blades are not sold in department stores.

The knives you buy in a department store from Henckels or Wusthof are “consumer” grade knives. They’re fine for most homeowner use. Professional chefs don’t buy their knife sets from department stores. They buy them from the company and with proper care, those knives will last a lifetime.

[mommytotwo]

We have the Santoku knives and :thumbsup2 :thumbsup2 :thumbsup2 .

[ilovepcot]

Henckels makes a wide variety knives in various quality lines. The cheap stamped blades are made in Taiwan or China. Their “department store” knives are made in Spain and some in Germany. The superior forged blades are not sold in department stores.

The knives you buy in a department store from Henckels or Wusthof are “consumer” grade knives. They’re fine for most homeowner use. Professional chefs don’t buy their knife sets from department stores. They buy them from the company and with proper care, those knives will last a lifetime.

Before buying the Wusthof Santoku, I did happen to buy a Henckels chef knife that was made in Germany. It has *2* of the red figures on it and I read that this indicates better quality in the "consumer" grade knives. When I got it home to use, I was *very disappointed* with it. No edge to speak of! A few days ago I took it to a professional for sharpening. He said it was very good quality but just never had a proper edge put on it. Now that thing will slice through a tomato from just the weight of the knife.

And yes, most of us are buying "consumer" quality knives but for most of us they will serve our needs well. I'd certainly like to "handle" and compare professional quality knives to the best knives consumers have available to them. No doubt I'd love the quality but doubt I'd love the price. :bitelip:

DISNEY VON DRAKE...do you happen to own some of the fine professional quality knives? :teeth:

[Laurajean1014]

Sorry, I love my Henkels (two men, not one)

[ilovepcot]

Sorry, I love my Henkels (two men, not one)


Oh, now that I had my Henckels professionally sharpened I love it, too! ::yes::

Funny, Henckels and Wusthof are made in the *very same* town. Surely it must be the same company! :confused3

[Disney Von Drake]

Before buying the Wusthof Santoku, I did happen to buy a Henckels chef knife that was made in Germany. It has *2* of the red figures on it and I read that this indicates better quality in the "consumer" grade knives. When I got it home to use, I was *very disappointed* with it. No edge to speak of! A few days ago I took it to a professional for sharpening. He said it was very good quality but just never had a proper edge put on it. Now that thing will slice through a tomato from just the weight of the knife.

And yes, most of us are buying "consumer" quality knives but for most of us they will serve our needs well. I'd certainly like to "handle" and compare professional quality knives to the best knives consumers have available to them. No doubt I'd love the quality but doubt I'd love the price. :bitelip:

DISNEY VON DRAKE...do you happen to own some of the fine professional quality knives? :teeth:I own a varied combination of cutlery. I purchased each knife individually. Some of my knives are J.A. Henckels International (cheap) while others are Zwilling J.A. Henckels (very expensive). I also have some Wusthof Classic knives as well.

I am not a professional chef so I do not need a full set of expensive cutlery. However, for the knives that I use often or ones that require demanding work (such as my chef's knife, Santoku knives and meat cleaver) I buy top quality forged steel. For less demanding work (such as a bread knife) I buy lesser quality steel.

As you pointed out, the main idea is to make sure your knives are kept sharp. Once a blade gets dull it can be difficult to bring the edge back to proper sharpness. It's much easier just to keep the knives sharp in the first place. Frequent steeling is essential. :wave2: