topic Re: Shopping for prep knives, need advice please in Kitchen

Shopping for prep knives, need advice please

Poodlepet2 — Fri, 07 Nov 2014 16:53:50 GMT

We have decided it's time for a new knife set. Over the years, we have spent some big bucks on some specialty knives, and it's disheartening because a number of them have disappeared- not pointing fingers- but many things went missing after using professional movers. DH is putting this in my lap,and I know next to nothing, other than what knowledge Alton Brown passed on the knife show. WHAT am I looking for in knives in terms of materials they are made from? Rivets-yeah or no? Brands? Place to buy from? Advice is welcomed. THANKS, Poodlepet

Re: Shopping for prep knives, need advice please

betteb — Fri, 07 Nov 2014 17:01:46 GMT

Check out 286-584 on HSN. I bought these a couple of months ago and I really like them.

I too have spent big bucks on expensive knives, and these perform as well or better.

Re: Shopping for prep knives, need advice please

KYToby — Fri, 07 Nov 2014 17:26:28 GMT

Cook's Illustrated (and many chefs and cooks) recommend purchasing the individual knives you will use rather than a set -- as many knives within asset are not used. I have a very expensive set of knives from France that I love, but I recognize that 98% of the time, I reach for my 8" chef's knife.

The Cook's Illustrated top pick for chef's knives is the 8" Fibrox knife by Victorinox. It is only $30 or so and quite good.

If you really want to buy a set, I think the two best are Shun (the sharpest out of the box) or Wustoff. Lamson Sharp also makes good knives as well. Both the Shun and Lamson will allow you to send the knives back to the factor for free resharpenbing.

One tip, regardless of the brand or type, get your knives professionally sharpened yearly (at least the ones you use regularly). Honing steels do not sharpen.

Re: Shopping for prep knives, need advice please

patbz — Fri, 07 Nov 2014 17:34:30 GMT

Frequently Williams Sonoma runs good sales on great knives. Our son is a Chef so we started him off with questions small Wustoff set from Costco but his numerous additions have been various brands bought individually.

Re: Shopping for prep knives, need advice please

Snowpuppy — Fri, 07 Nov 2014 17:56:00 GMT

Wustoff would be my rec as well. Along with buying them individually unless you can find a set that really fits your needs. As another poster said I find myself reaching for the same couple of knives over and over.

I have mostly Chicago Cutlery, back when they were made in the US. Oak riveted handles and steel blades.

Like you I've lost a few over the years but the initial investment has paid off.

Re: Shopping for prep knives, need advice please

Poodlepet2 — Fri, 07 Nov 2014 17:56:01 GMT

Thank you all for responding. Cutoff is in the running, but I have never heard of Lamson or Shun, but I love the idea that you can send them back for sharpening. That is one thing Alton Brown stressed:sharpening is very different than honing and is best done by a pro. KY, I have thought about the "set" issue. Why pay for knives I will not be using-for example, a parking knife. I am not a pro and frankly, I am a bit clumsy. A safer bet for me is to use a peeler, then cut the fruit or veggie with a sharp knife.....that being said, I don't know what I need....We have a great serrated knife....but when it comes to cutting meats and poultryx-files or raw-and I am assuming there is a difference in knives. Safety is everything because in the past 12 years I have been to the ER four times-twice because of cans! Sad but true. Where can I research technical names of knives? THANKS, Poodlepet

Re: Shopping for prep knives, need advice please

queendiva — Fri, 07 Nov 2014 17:57:55 GMT

On 11/7/2014 KYToby said:
Cook's Illustrated (and many chefs and cooks) recommend purchasing the individual knives you will use rather than a set -- as many knives within asset are not used. I have a very expensive set of knives from France that I love, but I recognize that 98% of the time, I reach for my 8" chef's knife.

The Cook's Illustrated top pick for chef's knives is the 8" Fibrox knife by Victorinox. It is only $30 or so and quite good.

If you really want to buy a set, I think the two best are Shun (the sharpest out of the box) or Wustoff. Lamson Sharp also makes good knives as well. Both the Shun and Lamson will allow you to send the knives back to the factor for free resharpenbing.

One tip, regardless of the brand or type, get your knives professionally sharpened yearly (at least the ones you use regularly). Honing steels do not sharpen.

I agree. I could get away with maybe 2 knives: I just bought the 8" Fibrox chef's knife and I have a paring knife. Seldom use the boning knife or any others. I would add a serrated knife/ bread knife to the list. I have a very expensive set which I inherited and seldom use. Will give it to one of my sons when they leave for their own homes.

Re: Shopping for prep knives, need advice please

Nickname1 — Fri, 07 Nov 2014 18:35:01 GMT

Try checking out a restaurant supply store if you have one near by. I purchased a Victorinox chefs knife there(cheaper that the Swiss Army store $ in the mall). But knives I use the most are the ones I purchased from the food service section of Sam's Club, by Tramontina, but now sold under Sam's Baker&Chefs brand. Actually my local Costco recently had them too (Tramontina). Nothing fancy and they do the job. I tried a Cutco, and couldn't justify the price.

Re: Shopping for prep knives, need advice please

Poodlepet2 — Fri, 07 Nov 2014 19:19:13 GMT

First off, my apologies for the typos: the Kindle seems to write what it wants. I have a couple of questions. When it comes to boning, is that a knife that is specific for poultry? Klutz though I am, I saw an inexpensive class being offered by Craftsy that deals with prepping chicken-including deboning: that would be a skill so worth my time to learn. Is there one knife or two involved? What about fish? I love watching Rachel Ray giving delicate herbs and green onions fantastic chops. I will never have the speed she has, but what kind of knife is she using? Thanks, Poodlepet

Re: Shopping for prep knives, need advice please

HonnyBrown — Fri, 07 Nov 2014 19:51:57 GMT

Poodlepet,

I have some very good, professional level knives. The best ones are from Cutco. I gave my Mom one.

The ones that I find myself using regularly are the ones I picked up from Target and different places! The brands is Kuhn Rikon and I love them. They feel good in my hands.

Re: Shopping for prep knives, need advice please

HonnyBrown — Fri, 07 Nov 2014 19:57:40 GMT

One way to test drive some knives is by taking a cooking class. I did this at Sur la Table when I was in the market for cookware. The class is set up in a lab setting and you use the products they sell.

You see how the knives feel in your hand when cutting different things on different surfaces.

You see how easy they are to clean (the staff does the cleanup).

You see how functional they are for your purposes. For instance, I like to crush whole garlic cloves with my knife. My Cutco knife wasn't good for that and neither are my smaller, thinner knives. My chef's knife is perfect.

No one else crushes garlic with a knife but me, so that's important to me.

Re: Shopping for prep knives, need advice please

Poodlepet2 — Fri, 07 Nov 2014 20:26:11 GMT

Honny, I have a couple of the ceramic Kuhn Rikon knives, and they do feel good in my hands, but over time they have dulled. Your idea of a cooking class is a great idea, but you are also living in a state that gave birth to American Gastronomy.... I am sure there are places in Florida that do that, but not around here! BTW, I am a big fan of Giada and the only way she crushes garlic is with a knife. I have done that, but I have this fear (not irrational-I am the self proclaimed queen of Klutz) of cutting myself on the knife-even though it's wide and flat!! Mitt safer for me to use my meat pounder. I did buy a garlic press after hearing my son extolling its virtues: I will give it a try this week. Poodlepet

Re: Shopping for prep knives, need advice please

kitty4me — Wed, 12 Nov 2014 17:13:25 GMT

I too have Cutco though I use others. I also use Kuhn Rikon a lot.

Re: Shopping for prep knives, need advice please

jaxs mom — Wed, 12 Nov 2014 22:47:44 GMT

I use a variety of manufacturers. Wüstof, Kuhn Rikon, Dexter Russell and Victorinox.

Re: Shopping for prep knives, need advice please

Sooner — Wed, 12 Nov 2014 23:06:47 GMT

I have a big collection of knives, and probably some of the sharpest and easiest to KEEP sharp are the Henckels I've had for a long time. My most used are the 8" Chef's knife, the 6" utility knife (good for slicing, and lots of other things), and my two Wusthof Santokus that I use a lot for slicing and chopping veggies. I have a short one I use on small veggies and small cutting boards and a bigger one--I use them both! The Nakiri knives are nice too--they have a flatter blade (that's a shape not a brand) and a sharper cutting angle usually.

Most of the Santokus have a hollow ground edge, but I don't think that makes a big difference either way.

The Wusthof Gourmet series is a lesser knife than their other ones. Don't buy the bottom of a company's line of knives unless they have EXCELLENT ratings.

I have boning knives and rarely use them. I also rarely use a paring knife--and a cheap one you get at TJ Maxx probably will work as well. Check around for prices because lOTS of them are on sale now on the web! Enjoy, and BE CAREFUL when you start using really good knives.

Re: Shopping for prep knives, need advice please

Sooner — Wed, 12 Nov 2014 23:10:28 GMT

Most of the Santokus have a hollow ground edge, but I don't think that makes a big difference either way.

The Wusthof Gourmet series is a lesser knife than their other ones. Don't buy the bottom of a company's line of knives unless they have EXCELLENT ratings.

Also the Wusthof Classic Poultry Shears are LETHAL! You could cut up an elephant with them. I have a set for a very long time, yeah there is a little rust on the spring but I couldn't do without those! I can cut the backbone out of a chicken just zip zip!!! Mine have soft handles. . . but I use these all the time.

http://www.cutleryandmore.com/wusthof/poultry-shears-p15300?gclid=CJb8wqn99cECFQYFaQod1GgAbQ

Re: Shopping for prep knives, need advice please

denisemb — Wed, 12 Nov 2014 23:20:42 GMT

Sooner, thanks for the link to the poultry shears. (I also have a Wusthof Nakiri that I love!)

Anyway, I'm late to this rodeo, so if one is still looking for knives, I got good deals on Amazon a few years back on my Wusthof's on Black Friday. Might want to keep an eye out.

Was going to recommend my husband's favorite knife from QVC (K40012 Technique Groovetech Japanese 8" Mezza knife) but it's not available at this time. Bummer. He loves it for nonstick slicing of potatoes, veggies, hard & soft cheeses, etc.