Kitchen Knives (onion, brands, cost, how to)

[lubby]

Originally Posted by jlawrence01

I bought my current set of Henckel International knives, made in Japan, approximately 20 years ago. They do a great job for home use. In addition, they are pretty light weight.

If I was still working in a kitchen on an everyday basis, I would spend the extra $$$ and buy the Henckel German knives.

Yeah I am saving up for these knives.

[Ron.]

I did not know where to create this thread. Excuse me if it's in the incorrect forum.


I'm looking for a great Chef's knife. I like my Chef's knives to be heavy and preferably 1 piece. Some knives have the 1 piece and than the have wooden grips as apart of the handle. I had a 1 piece knife and I got rid of it when I relocated. I've not been able to find another like it.


Any suggestions would be helpful.



Thanks,
Ron

[Dogmama50]

Global does a one piece full metal knife, but they tend to be a bit lighter than Wushtof or Henckels. If you have a good kitchen store near where you live you could just go in and see what fits your hand best.

[outbacknv]

I use Glestain knives. They're light and lively in my hand and I really like their chisel grind. The scalloped side does a great job of keeping food from sticking to the blade while slicing. My preference is their 10 3/4" Gyutou;
Glestain 10 3/4'' Gyutou Cook's 270mm | knifemerchant.com




If your preference is a heavier knife Messermeister is worth a look. Their knives have a great feel, solid construction, and an excellent warranty. I rarely select a traditional European chef's knife over the lighter Japanese style but when I do I generally reach for the Messermeister.

[Ron.]

Originally Posted by Dogmama50

Global does a one piece full metal knife, but they tend to be a bit lighter than Wushtof or Henckels. If you have a good kitchen store near where you live you could just go in and see what fits your hand best.

Thanks DM50,


I was looking into a Wushtof, 8-inch. I also want one that is not hollow.


I'll look into Global.

[nmnita]

I have a set of knives that I like but they certainly are not top of the line, I wish I had a few better ones. My dad swore by Hickel knives. He used a pering knife and a chefs knife for God only knows how many years. Of course, like everything else, you can buy different quality of Hieckel knives. Our son in law uses them as well.

Nita

[Ron.]

Originally Posted by outbacknv

I use Glestain knives. They're light and lively in my hand and I really like their chisel grind. The scalloped side does a great job of keeping food from sticking to the blade while slicing. My preference is their 10 3/4" Gyutou;
Glestain 10 3/4'' Gyutou Cook's 270mm | knifemerchant.com




If your preference is a heavier knife Messermeister is worth a look. Their knives have a great feel, solid construction, and an excellent warranty. I rarely select a traditional European chef's knife over the lighter Japanese style but when I do I generally reach for the Messermeister.

Thanks for the suggestions OBNV,

I'll add the Messermeister to my list.

[Fontucky]

Zwilling Henckles ~10"
Forschner ~17"

Both are virgin steel from the very early eighties.

[SuperD250]

Chicago Cutlery is a gread blade for the money. I also have vintage Dexter carbon steel kitchen knives as well. You can't ever go wrong with Cold Steel ANYTHING either.

[lubby]

I use the J.A. Henckles santoku knife but I want another knife to go with that. I use it every day for chopping and I even used it to filet chicken breasts.