Kitchen knife question

Cutco!

They're on par price-wise with Henkles and Wusthof, and the only way to order them is through an at home demonstration. I sold them for a couple of months and kept the sample set they gave me.

 

I am going to agree with A-Train. Cutco knives are awesome.

 

i heard once that you could cut through a beercan and then slice a tomato with a Ginsu.

 

make sure go with JA Henckels and not Henckels Intl. also blade should be made in germany

 

It slices! It dices! Look at that tomato!
You can even cut a tin can with it
But you wouldn't want to

Mr. Popeil, I'm in trouble
Need your assistance on the double, oh
Now tell me how am I gonna make my own vinyl car top look like new?
(Mr. Popiel) Tell me, what am I supposed to do?

 

I don't know about all the different types of steel...I just sold them.

Sorry, I've never seen them in a store. A demonstration only takes about 30-45 minutes. That's how they can afford to pay their salespeople so much

 

It SlicesDicesCircumcises All your cooking needs! Plus call now and get this set of Steak Knives. Call Now!

 

I agree 100%, Cutco is the best. I sold them for a while in college as well, and ended up selling my sample set on ebay and keeping the shears, dam I love those things! Cutco also offers a lifetime warranty, and someone will even come out to clean them for you! I know Henckels is the number 1 competitor so if you can't get Cutco that's what I would reccomend.

Pugs

 

Had all of them and wusthof is the best of the brands but are pretty expensive. If you want quality knives that are functional and fairly inexpensive, look into forschner by victorinox. These are the knives many commercial chefs and butchers use.

 

Any opinions on ceramic knives?

 

"I live in the American Gardens Building on W. 81st Street on the 11th floor. My name is Patrick Bateman. I'm 27 years old. I believe in taking care of myself and a balanced diet and rigorous exercise routine. In the morning if my face is a little puffy I'll put on an ice pack while doing stomach crunches. I can do 1000 now. After I remove the ice pack I use a deep pore cleanser lotion. In the shower I use a water activated gel cleanser, then a honey almond body scrub, and on the face an exfoliating gel scrub. Then I apply an herb-mint facial mask which I leave on for 10 minutes while I prepare the rest of my routine. I always use an after shave lotion with little or no alcohol, because alcohol dries your face out and makes you look older. Then moisturizer, then an anti-aging eye balm followed by a final moisturizing protective lotion."

 

What, they sound too black for you? Oh well, I'll talk to you after you return those video tapes.

 

Cutco isn't bad, but it is far from the best. They are smart in that they make damn sure their knives are REALLY sharp out of the box. Just remember though, ALL knives have to be sharpened, and if you're gonna spend a lot of money on knives, you should keep them sharp--which means a few swipes almost every time you use them.

Having been a chef for a while in college, I got fairly adept at using a sharpening steel, and before that, I had whetstones galore, and several ceramic crock stick sets. They were all good for putting a blade on a knife, and it felt pretty cool to be good with a sharpening steel. All that being said though, I got one of these -- http://www.amazon.com/gp/product/B0...8602-7203203?_encoding=UTF8&v=glance&n=284507 -- as a gift a few years back, and the minute it breaks I'll be ordering a new one. It is the easiest way to keep a razor sharp blade on a decent knife. Unless you have the time and inclination to truly master a sharpening stone and steel, do yourself a favor and get one of these.

As for the knife itself, I have four henckels (two four stars, and then some less expensive ones), one Wusthof, one Shun, and several cheaper knives including two white handled Dexter Russell commercial knives (a HUGE butcher knife and a long fillet) and some weird, saber looking monstrosity that someone left at one of my rent houses in college about 15 years ago. That weird saber looking knife is actually my favorite. It gets the sharpest edge, holds it the longest, and doesn't stick to food when you are slicing (a huge factor for doing the worst of all knife work....dicing onions).

This months issue of Gourmet magazine tests 13 different brands of knives listing their pros and cons. The only knives to come out of the test without any cons are a Wusthof "le Cordon Bleu", a Kershaw Shun supersteel chef's knife, a Global supersteel chef's, a Korin VG Silver Gyutou, and a Furi FX Cook's knife. Needless to say, the Japonese knives tested pretty well. My next knife will be a global probably--it will definitely have scallops in the blade to prevent food from sticking.

 

you can easily get them on the plane.

 

I too was a cutco salesman -- for about 3 days. Sales ain't my thing.

I think most of this is wrong. They don't use stainless steel, though I don't know if the surgical steel they use is comparable to Henkels. The blades also are not stamped, though it seems the smithing they do must be more simplistic than Henkels.

I have Cutco and Henkels and some lesser knives as well. The lesser ones, I can't even stand to use. The Cutcos, functionally, are as good as the Henkels. The unusual thing about the Cutco is that most of the blades (except the chef, paring, and filet knives) have a serrated-like edge. Unlike serrated knives, they are super sharp, and they can be sharpened but you have to send them to the factory to do it (free of charge). They don't dull easily though and I've had my knives for a decade without sharpening.

Picking between Wusthof and Henckels, I really don't see how you can go wrong.

 

Plus, they can shatter if you drop them.

 

Yes, it is, you liar... I've bought your coffee...