What is your prefrance in knives?

I love Wustof! I grew up using them and do every day in a professional kitchen. I love the weight of them it feels like i am holding a knife when I work. Alot of the global and other such Japenese knives are to light for me to use. Henkels are great, except they have different levals of qualitity they produce. they have forged (higher $) and stamped (cheaper$). I know of plenty of knives you can spend up to $400 a knife on amd I would still use a wustof. Hoss

I have used a Sabatier Lion Knife (French - Thiers) for the last 16 years. I treated myself to a Henkels four star chef's knife a couple of years ago but find it too heavy and thick, it came with a free parer though which I wouldn't be without.
I have a Henkels riveted carver and it's lovely but it needs sharpening as it ends up in the dishwasher.
I saw that John Lewis (a dept store here in the UK) carries the Lion knives in two grades - aluminium bolster and SS bolster. My only niggle was the ali bolster getting pitted. I now find they only carry the ali bolstered ones, oh well.
The best thing I bought was a knife sharpening kit, once I had rejuvenated my Lion knife I hardly reach for the heavier ones.
btw we have a superstition here that you should never give a friend a knife or else it will cut your friendship - give them a coin with it then they can "buy" it from you with the coin - my mother taught me that one when she gave me a nice knife!
For a great littel penknife I have a "Peck" from CRKT but now they are getting worried about knife crime here I try not to keep it in my pocket anymore.
I nice knife is very personal, but I imagine one gets used to the knives one has and one doesn't necessarily spend on quality for oneself - sounds like a great gift.
Good luck.

Those of us too poor to even hope to buy good knives just go to Sam's and get a set of Wolfgang Puck knives -- set of 4 for $29.95, block included.

The advantage of these knives is that they open mail, cut up cardboard boxes -- yada, yada -- and ever'-so-offen ya jist grind 'em down a little bit more.

:laugh: :laugh: :laugh: :laugh: :laugh:

A really good chef's knife, whatever brand, will handle 70% - 80% of kitchen chores. And if its really good, it deserves a honing steel. It may be less impressive than a whole set, but if you can find one that comes in a nice box of its own, the initial impression will give a hint of the long term satisfaction the knife will give.

Also, stainless is a better choice for someone who might be in a hurry or a more casual cook. I had a brand new carbon steel blade that I forgot to wipe clean after cutting up some ribs, and found it badly corroded the next morning.

these look just incredible:
http://www.mayfairhouseinc.com/product/cutlery/3358/calphalon-katana-cutlery.html

Very interesting post. Both the tradition of giving knives to friends, and then the part about not being able to carry a pocket knife.Whew God bless American gun loving culture.LOL Remember we still allow English to join the colonies. Even at this late date.

take jamesmb's advice and include a coin.. mom always taped a penny to a gift knive ,, i thought it was a pennsylvania dutch superstition but apparently it is more widespread than that .

I have a set of Shun knives and, although pricey, you can't beat the sharpness and balance. I've had mine for a year and they are still razor sharp.

Love Henckles and Wustoff and have chefs, paring and slicers from both. But I wouldn't be afraid of Chicago Cutlery for something that still has good quality and a better price tag. I received a set of steak knives and a, 8 inch chef made by Chicago many years ago as a gift that I still use everyday and they're very solid. Don't know if the quality of what they put out today is the same though.