Got Knives?

[LittleBlue22]

I'm looking for a new set of knives for cooking including steak knives. Henkles (sp) are not in my future, but I don't know of any other good quality brand of knives. Do you have any suggestions? Thanks in advance from the Cooking community newbie.

 

[Beth E. (NJ)]

Check to see if there is a restaurant supply company in your area. The knives they have are usually pretty good and cheap. They are not super pretty but they are good with a good weight and balance to them. DH has these ones with white plastic handles (but not cheapy handles) they last and last and they sharpen well.

 

[Beth E. (NJ)]

Okay, I just looked in my husband's knife kit. He went to culinary school back in the day.

His knives are a mixed bunch from "good knives" to restaurant supply. The restaurant supply ones are from Dexter Russell. They must be from their Sani-Safe line because that's what the handles look like.

If you have any questions I could ask my dh so let me know.

 

[Disneyaholic]

We have Wusthof Classic and love them.

You don't need to have a whole set of perfectly matched knives -- get whatever feels best for you and what is within your budget.

We did the "build-a-set" with our Wusthof. We first bought the block that came with a honing steel and kitchen shears. We have been buying knives one at a time, as our budget allows.

In a cooking class I took once, I was told that there are three basic knives that everyone needs: a chef's knive (or a santoku), a paring knife, and a serrated knife. Those are the three we got first and have been filling in as time goes on.

Just be careful when you buy your knives that you get knives that are forged, rather than stamped. You can easily tell the difference in that forged knives have a bolster (a thicker part just above the handle) and stamped knives are the same thickness from the handle to the tip. The bolster balances the knife and forged knives are just higher quality. I'd rather have a few really high quality knives than a whole set of the others. Until I started building my Wusthof set, I had absolutely no idea what I was missing!

 

[LittleBlue22]

Thank you ladies for your suggestions. I really appreciate it.

 

[Babboo]

There have already been some excellent responses with great information. I wanted to add two other little tid-bits.

For kitchen knives I strongly recommend wood handles. They are the only handles that will not slip out of your hands if they're wet.

I also strongly recommend avoiding the "never need sharpening" knives at all costs. I find they never cut evenly (one I had to hold at a constant angle to cut "straight") and they will not keep that nice edge forever. They will be sharp enough to cut - true - but there is nothing that compares to working in a kitchen with finely honed knives (yes - keep a sharpening bar handy at all times).

Lastly - and it may not have occurred to some - is getting some good heavy (restaraunt supply) spatulas and edging one side like a knife. You can be working, flipping, turning and slicing all without having to change tools.

 

[Disneyaholic]

I also strongly recommend avoiding the "never need sharpening" knives at all costs. I find they never cut evenly (one I had to hold at a constant angle to cut "straight") and they will not keep that nice edge forever. They will be sharp enough to cut - true - but there is nothing that compares to working in a kitchen with finely honed knives (yes - keep a sharpening bar handy at all times).

Absolutely! The honing steel that comes with a good set of knives should be used EVERY time you use your knife, if at all possible. If you watch chefs, you will see them honing their knives either before or after they use them. Honing is NOT the same as sharpening, however. Honing simply re-aligns the cutting edges, since no one uses the knife with perfectly balanced pressure. You should have "good" knives professionally sharpened (unless you have been professionally taught to use a whet stone) once a year.

 

[jax677]

I have Henkel knives. I have been building a complete set for awhile now. I just found the cleaver at a great deal. I was so excited, I jumped up and down. I know I am a dork about this kind of thing.

My husband sharpens mine on a whet stone a few times a year and it makes a world of difference.

I have had other brands and nothing seems to have the same balance. Just take your time and build a supply of them slowly.