Carving Set of Knives

[caseydog]

I have several brands of good knives, and find little difference. I find that just keeping my knives sharp is more important than brands. I have a Chef's Choice sharpener that i use once or twice a year, and a Wustoff honer that I use with almost every use. The honer does the same thing as a "steel" does.

I posted this link in another thread knife sharpening, but it fits here, too.

Here is a link to a good video. The professional knife sharpener in this video says that the most important thing in a knife is that it feel good in your hands, because the knife you like to use is the one you WILL use.

In his show, Good Eats, Alton Brown says we shouldn't sharpen our own knives, that we should send them to a pro. Well, I like to do my own anyway, even though I'm sure a pro would do it better than I do.

The good thing about this video is that he shows a pro working on his knives, so we can see what he does.

He also does a good job of explaining the difference between sharpening and honing, and show the proper use of a "steel" to hone knives.

http://www.youtube.com/watch?v=8hKXQHGwzAw

[cguardsman]

Cutco, great knives they are the only ones i have found that i will recommend.

[Podunkfla]

If cost is not an issue... Then get any "Master Bladesmith" member of the American Bladesmith Society to make you exactly what you want. Trust me, you'll never need another knife! As for me... I do make my own usually out of 52100 steel, although I am far from a master. I have a couple made my master bladesmith P J Tomes though... wonderful knives. I really enjoy using a good knife. Alton is full of baloney... Anyone can learn to properly sharpen and maintain a knife. You do need the right equipment though.
http://www.americanbladesmith.com/

Note: Check out the test for a master smith... It's damn tough, that's why there are only a few in the world!
http://www.americanbladesmith.com/ABS_MSTest.htm

P J Tomes: http://www.tomesknives.com/about.htm

[H@nk]

A real cook uses Sabatier, its French and the best there are
http://www.shop.sabatier.com/

[Podunkfla]

A real cook uses Sabatier, its French and the best there are
http://www.shop.sabatier.com/

Well H@nk... You have to be careful. Anyone can call their knives "Sabatier"... Here's what Sabatier Daimant, one of the better manufacturers has to say:

First of all it must be pointed out that no SABATIER company owns "THE" Sabatier brand. The SABATIER brand is ancient and appeared at a time well before the first French legislation concerning intellectual property rights. For historical reasons several companies registered the SABATIER brand in France. This is true of the SABATIER DIAMANT company, that makes its knives in the heart of the French cutlery region.

Back at the beginning, when the brand name SABATIER was registered in France, it had to be accompanied by a word or traditional image, and our company registered the name SABATIER accompanied by a diamond. Outside France the situation concerning the SABATIER brand is far less complicated, but that is by no means a guarantee of quality.

As things stand, a large number of knives bear the name "SABATIER", it is even possible to find knives marked "SABATIER" which are made in China, and this is the case notably in the United States.

The only way for you to be sure of buying a genuine top quality SABATIER knife is to steer clear of those produced in the Far East and, out of the various other SABATIER ranges, to chose the word or image that corresponds the best to the quality level you want.

The good ones are indeed great chef knives for mass produced cutlery.
Are they the best? Probably not... They are as good as most of us will ever need though.

[asianflava]

I guess it's the same deal as the Laguiole knife.

[Bobgorilla]

Well if it means anything people keep "borrowing" my Henckels , I started giving them as gifts to people I really really like. A chef friend has always recommended Wusthof but I have no experience with them.

[caseydog]

I agree with you, Brick, that one can sharpen their own knives, although there are a lot of people who may not have the "handy" gene, and might be better off having them sharpened.

The biggest point I hear from Alton and others it that, the best knife to own is the one you like to use. I have a whole set of knives, but I always reach for my few favorites. At times, I use the "wrong" knife for a particular chore, simply because I like the way that knife feels and works in my hand.

CD

[Geron]

Most important: (to me)
1. Handle the handle of the knife for a knife handle fit that fits your hand(le). Fuggetabout the "Name" -- good fit and good steel and proper care.

My wife bought me a set of Cutco (Felt sorry for a friends college student kid who was selling the Cutco's) I RARELY EVER pick one of them up. Use the long serrated more than any of the others. Totally (dig that valley girl talk) dislike the Cutco Chef's knife (it's the handle not the blade I dislike)

My go to kitchen knife is an old Parker Brother's Chef's knife. Not a clue where I got it but IT FEELS RIGHT when I pick it up. The Cutco's -- the handle is too small and slick. Feels like I'm about to drop the things.

The old parker needs the rivets reset in the handle. May just make another set of handles.

Yep, I'm a stone and hone man as well. Lansky and Smith sharpeners are OK. But I remember my Dad teaching me not to "roll" the edge. Like someone else mentioned, Dad gave me a knife and rock before I was school age. Did I cut myself??? Of course I did and still do from time to time.

My two cents.
g

[Podunkfla]

I would prolly never have known how good a really well made knife could be until I met P J Tomes a few years back. Someone had recomended me to photograph his knives for him. He was having trouble getting the beautiful damascus grain to show up. I worked on shooting them for a week to figure out how to light them so it would bring out the patterns. He was nice enough to give me a knife after he paid me for the photo work! Nothing real fancy, not damascus... Just a wonderful 8" knife out of carbon steel... But, you could comfortably shave with it. That was about 1990 or 91. It is still my favorite. I liked it so much I later bought another of his knives, a larger one I use for carving the turkey & serious meat cutting. Some 10 years later, I had moved to Live Oak, I met Joel Stewart, a great local bladesmith. I got hooked and he taught me a lot of what ke knew. He built my gas forge for me in trade for a 2" x 72" blade grinder I built for him. Joel also forged me a fantastic set of lathe tools. They are far better than anything you can buy for holding an edge. I haven't done much smithing it lately, but it is sure a fun hobby. Of course, a nice byproduct to all this is... I can sharpen a knife.

[sdtripper2]

Well, let me weigh in on the infamous knife debate that seems to be festering here ~

I watch Chef Robert Irvine on the Food Network with his show Dinner: Impossible
He goes to each challenge with the below items in hand:
# Stone ground mustard
# Rice wine vinegar
# Robert's handmade demi-glace
# A blender
# A mandoline
# Titanium knives

Robert carries his knives in a attache case with magnetic bars inside to hole these expensive Titanium knives.

Here are a look see at knives that over time have a handle that will fit to
the palm of your hand and have a blade that is sharper than most with the
strength that is what legends are made of.


Here are some links but take for instance the
"Chroma Kasumi Titanium: 7" Santoku Knife"
is at best that I can find $149.00

This is the ancient process used for the Samurai sword.
Haiku Damascus knives are manufactured by Sumikama in Japan. Look for
the sign of the Falcon for the Haiku quality. Special tempering is used and
is a closely guarded secret.

The handle takes the shape of your hand after longtime use.
Handle and blade are joined with the “mekugi” bamboo pin inserted from the side.

So if your dreaming think about getting this 5 piece set


Product # CDKTB1-5-KASUMI-5PCSET/W-FREE-SHARPENER
Retail $699.95 and up
On Sale $548.75

URL Descriptions of the above knives and other nice sets here ~

[H@nk]

In the early working years of my life, I was a cook.
At that time I bought a real Sabatier from France, I still have it and use it almost every day. Most of the restaurants use those knives, so they have to be good working stuff. And after all, you are right saying that everybody can put a name on it.

[Ken A Hood]

Anybody catch the latest "Good Eats" on the FOOD network? It was on here (Canada) last night and it was about knives and cutting boards.......I was on late, and I only saw a couple minutes of it.

[freakinme]

I have several brands of good knives, and find little difference. I find that just keeping my knives sharp is more important than brands.

I am more particular on a brand of a knife. When it has a name already that means it has a good quality.

[dreadcptflint]

My current favorite is an Opinel. http://www.opiknife.com/ We keep a fair selection in our Teardrop. It is nice having a folding set since I have a little dude running around.