Best Knife Brand

MasterMason · June 2006

I Have been using Henkles for years, with great results. What say you all about the best brand? I need to replace some of mine, and want to look at what is out there.

Toy Man · June 2006

Forschner/Victorinox[p]Lots of conflicting opinions on knives.[p]How much do you want to spend?[p]Toy Man

SuperDave · June 2006

Toy Man,[p]I'm using a set of Whustof Trident knives I bought about 10 years ago... still got them, still sharp as a razor.[p] Look into Global, and the Kyocera line of ceramics if you're interested. Ceramics stay sharp forever, and don't impart flavors to certain foods. They are brittle and will break if you drop them however.
Used to have a couple of knives made by Lamson-Sharp, they were nice.

MasterMason · June 2006

Toy Man,[p]I would like to stay in the same price range as Henkles... good quality, but not breaking the bank either.

Smokey · June 2006

Master Mason,[p]I suspect you will hear all sorts of answers on this one. I have a set of Wuesthofood, They are good, but I'm sure Henkles can be equally good. I like the idea of ceramic knives. They rarely is ever need sharpening, but will break if you drop them.[p]Smokey

BOBF · June 2006

Master Mason,[p]By no means am I very knowledable on these things, but I bought a set of Global knives that I like very much. Sharp as a razor and well balanced.

The Naked Whiz · June 2006

Master Mason,
There is no best brand. You need to go to a store and try them and see how they feel in your hand and then select something that feels good to you. I like Shun by Kershaw.
I also like the Harris Teeter set of knives I got free for shopping x our y weeks.[p]TNW

chmoo · June 2006

Master Mason,
If there's an IKEA store anywhere near you I'd suggest you take a look at their SKARPT series of knives. Most bang-for-buck I've seen. Made in China for IKEA, if that matters to you.,

Unknown · June 2006

Master Mason,[p]Consumer Reports gave Member's Mark (Sam's Club brand) an excellent score. I have Wusthoff Tridents and I am very pleased with them.[p]SDMark

Unknown · June 2006

Master Mason, Forged Steel knives, regardless of brand, will hold edge longer once sharpened properly, less likely to get nicks, etc... Most reputable brands make both "stamped steel" & forged steel blades...go for the forged product, you will be glad you did...

Haggis · June 2006

SuperDave,[p]Some cautions with ceramics:[p]1. They can break or chip easily if inadvertently misused - they just to bend or dent like steel. That's an expensive lesson![p]2. Many, if not most, have bevels on one side only - that makes it more difficult to cut evenly even if one tries to compensate.[p]3. They do NOT stay sharp forever - I've noticed a definite loss off edge over a two year period on the one I use - and they cannot be honed or sharpened by most people (Kyocera has a good policy for sharpening if I correctly recall - something like a small charge plus one-way shipping.) [p]Having said all that, I love mine and don't let the rest of the family anywhere close to them.

Elder Ward · June 2006

Master Mason,
Hi I am, among other things, a trained knife smith I specialize in fixed blade hunting and fighting knives. So I am not trying to sell you anything. If I were looking to get the best knives at a good price for chef work here is where I would go. I do buy a lot of their speciality tools for my shop. They have a section just for chef and cooking knives. These are the best in the world or among the top few. Here is the link. www.japanwoodworker.com[p]Elder Ward
[ul][li][url=http:///www.japanwoodworker.com]http:///www.japanwoodworker.com[/url][/ul]

Toy Man · June 2006

I disagree but that's what makes a horse race.[p]Toy Man

Toy Man · June 2006

I confess to a weakness to the Shun brand also.[p]Toy Man

The Naked Whiz · June 2006

Elder Ward,
Whew! Look at those prices! Beautiful knives! The link you posted doesn't work, so here's the corrected link if anyone wants to see some really special knives![p]TNW
[ul][li]The Japan Woodwooker[/ul]

Toy Man · June 2006

Warning - serious drool factor.. [p]But yes, it is a great site and not just for knives.[p]Toy Man

Elder Ward · June 2006

The Naked Whiz,[p]Thanks not the best computer guy in the world. [p]EW

The Naked Whiz · June 2006

elderward ,
Aw, you make up for it in other ways, lol!![p]TNW

cardit · June 2006

Master Mason,[p]Never thought I'd own a Japanese knife until I put a Masahiro MVS in my hand. Best I've ever owned.[p]Mike

Unknown · June 2006

Elder Ward,[p] I agree strongly both in terms of product offerings and the quality of experienced assistance available toll free. Having said that, there is another resource, at the extreme other end of the USA, who offer similar quality assistance and a tremendous array of quality Japanese cutlery from entry to collector level. [p]http://www.japanesecutlery.com/home.html[p] I have purchased from both sources, and will do so again. They actually overlap on some products. One key owner (New Hampshire, USA) is a knowledgeable sharpener, his wife is Japanese, he is a solid northeasterner who speaks Japanese, and will actually steer you away from more expensive knives beyond your individual needs and abilities. [p] A compromise source is Kershaw (Shun Pro) and they will sharpen your Shun knives anytime if you ship them to the plant in Washington (state) and only charge you return shipping. [p] Just some thoughts. [p]Tom B (EggSport)

okesmokie · June 2006

Elder Ward,your link didnt work and i am in the market for a good knife too.
olesmokie

The Naked Whiz · June 2006

okesmokie,
I posted the correct link in my post after Elder Wards. Here it is again:[p]TNW
[ul][li]Japan Woodworker[/ul]

Unknown · June 2006

okesmokie,[p] Try ... http://japanwoodworker.com/dept.asp?dept_id=13150[p]Their site is up right now, but I have also experienced times when they were down for several hours for ???[p]Tom B (EggSport)

SuperDave · June 2006

Haggis,
I've got a DMT diamond crusted sharpening stone that will sharpen these knives, and totally mess up the angle if you're not very sure handed. [p] I have a Boker ceramic pocket knife that I sent back to sharpen once if 14 years. They have a policy of free sharpening for life if you pay postage one way, I sent mine in and they sent me a whole new knife! I don't know if they messed it up or broke it or what, but my knife was new when I got it back! Can't beat that... for the kitchen I love my Whustof's though.

Elder Ward · June 2006

Tom B. (EggSport),
Saved to favorites will check out later thanks Carl

Unknown · June 2006

The F **** 7" offset is one of the best values in good cutlery. The 7" offset is not only a good bread knife, but a great utility knife. It's a little hard on bread boards though.[p]http://search.ebay.com/search/search.dll?from=R40&satitle=f+****+offset

fishlessman · June 2006

Master Mason,
for newer knives i have wustoff global and bunmei. the wustoff needs the most sharpening and is used the least. the global needs a light touch up every so often, maybe 3 times a year. the bunmei holds the edge the longest but takes half a saterday to just touch it up a bit. the global gets my pick. the one i use the most is the global single beveled deba. the only thing that i dont like about the globals is that the back side is a little too sharp making it a little uncomfortable to use til a callous developes. dont use a steel on the single bevel knives if you get one,it will ruin it. i still keep a real old set of lampsons around for the big stuff

icemncmth · June 2006

Master Mason,[p]I actually go to my local restaurant supply store and buy my knives there. They cost 20 bucks and I keep the sharp with all my stones...I like them because they work and I can have several...

Best Knife Brand

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