Cutlery

bhedges1987 · March 2016

Ambrosi Brothers Cutlery. They ship and can answer any questions you need. They supply their knifes to most of the KC area with knifes for their restaurants. I have purchased a few from them. A+

http://abcutlery.net/

Ozzie_Isaac · March 2016

You will never need another knife:
http://www.skymall.com/my-favorite-knives-set-of-4/DSC3409.html

jazimmerman · March 2016

My wife bought me a couple of these... http://www.chefknivestogo.com/riarae.html

Not a complaint about them. Great people to deal with too.

Toxarch · March 2016

My older brother gave me a $50 gift card for Sur La Table. Thought about getting a knife from them but don't really need any. I have expensive ones and cheap ones.
Someone mentioned the Kiwi brand knives. I love those knives. I bought some of the paring knives and use those for steaks. They are awesome and cheap.

Thatgrimguy · March 2016

I'm ready for a nice chef's knife.

Now that I really cook, I've had to learn how to properly care for my knives. That has led me to moving past my Cutco set which is basically impossible to care for at home due to the "double d" design. I've bought a good bit of the Dexter-Russel knives for trimming at comp. The dexter knives are easy to care for and hold an edge well enough for me.

But I want a truly nice chef's knife. It's the knife that I spend 75+% of my time with. My cutco doesn't hold right. It forces you to hold the handle instead of properly gripping the blade.

So, I think I'm about to pick up one of the Wusthof brand. I was looking at the Classic but now I'm thinking the IKON has the better handle for me. Looks like it will be easier to keep sharp without the guard in the way. I like the idea of a 9" but I may go with an 8" to get the Hollow feature. I'm also considering a Shun like this one.

Any input on that Hollow feature or these knives in general would be great. I have held the classic and like it's over all feel just the guard bothers me. My budget is $200

fishlessman · March 2016

i googled the ikon and this one came up

http://www.williams-sonoma.com/products/9707381/?catalogId=73&sku=9707381&cm_ven=Google_PLA&cm_cat=Shopping&cm_pla=default&cm_ite=default&gclid=CPaf1sm1yssCFdgegQodSdMH2Q&kwid=productads-adid^52929362023-device^c-plaid^86171859174-sku^9707381-adType^PLA

Thatgrimguy · March 2016

I fixed the links! @fishlessmanThat one is WAY out of my reach or even desire!!

fishlessman · March 2016

Thatgrimguy said:

I fixed the links! @fishlessmanThat one is WAY out of my reach or even desire!!

go with the shun if you like it, the steel on the wustoffs dull quicker than all my knives including my carbon steel, ive never liked how it sharpens as well, it never gets that super keen edge

Thatgrimguy · March 2016

fishlessman said:

Thatgrimguy said:

I fixed the links! @fishlessmanThat one is WAY out of my reach or even desire!!

go with the shun if you like it, the steel on the wustoffs dull quicker than all my knives including my carbon steel, ive never liked how it sharpens as well, it never gets that super keen edge

I'm worried the shun will get chipped. My family is hard on knives and as much as I'd like to believe I'll keep it from them, it just isn't going to happen. I have read a lot of reviews about Shun's chipping. Never hear that about the Wustoff but the wustoff has to be honed with nearly every use.

gdenby · March 2016

Thatgrimguy said:

But I want a truly nice chef's knife. It's the knife that I spend 75+% of my time with.

As @jazimmerman mentioned above, check out the Richmond Artifex line. I have the paring knife, and gave my son, who cooks for a living, a hankotsu for Christmas (He'd cut his hand pretty badly while parting a chicken using a dull knife the cafe had provided.) They are not fancy, aimed at production work. The AEB-L steel takes a good edge. I've got mine at 15 degree per side bevel. I use the paring knife every day, and other than a stropping every couple of weeks, it stays keen enough that I get out the sharpener less than once in 4 months.

Chef_Hobo · March 2016

Shun usually has 32 layers of VG-10 steel. I recently purchased a Miyabi (64 layers of VG-10 steel) for $100 on sale at Amazon:
http://www.amazon.com/gp/product/B005DZH24Y?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01

It's made by J.A. Henckels Japan. Haven't had it long, but it's truly a pleasure to work with and looks like a piece of art in your hands. Dangerous, beautiful, dangerous art...

Focker · March 2016

Thatgrimguy said:

fishlessman said:

Thatgrimguy said:

I fixed the links! @fishlessmanThat one is WAY out of my reach or even desire!!

go with the shun if you like it, the steel on the wustoffs dull quicker than all my knives including my carbon steel, ive never liked how it sharpens as well, it never gets that super keen edge

I'm worried the shun will get chipped. My family is hard on knives and as much as I'd like to believe I'll keep it from them, it just isn't going to happen. I have read a lot of reviews about Shun's chipping. Never hear that about the Wustoff but the wustoff has to be honed with nearly every use.

FWIW man, I had the same concerns when I bought my first one 8 years ago. Have carved through many fryers and turkeys through the 8 years, no chipping. If done right, you won't hit much bone cutting through the joints. And no chipping on the others that I have. Just don't drop it, and you will be fine. Guess you could get one of each. They(German) do have their purpose. Catering, camping, eggfests. Aside from T-day and a special occasion, the Shuns stay on the Mag-Blok.

The main thing is to educate everyone not to throw them in the sink or dishwasher, and to keep them clean and dry somewhat soon after use. Had a buddy staying with me last week, used my paring knife. Found it in the sink with dirty dishes. Not a big deal. But a quick talk on VG10 vs German which I had a camping Wusthof for him to use if he wanted the lack of maintenance, and we're good to go. He too, is on board with Shun, and VG10.

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