Kitchen knives?

[whiterock]

What are your favorite kitchen knives? I like the Old Hickory knives, use the heck out of the 4" paring, chef, and boning knife. They are fast to sharpen, feel good to the hand, and do the job quickly. High carbon steel.

I have some stainless knives that usually just take up space in the utensil drawer. Hard to sharpen, or feel flimsy, awkward to use. Got one big set of knives a while back, all rolled up in a nylon case, but have to unroll th case to get one out and it is so big it stays put away.

Ed

[halfpint]

Great question, we are looking to get new knives ourselves. Does anyone know if the Henckels Knives that Target has on sale this week are any good? If not, what do you all recommend?

Dawn

[woodsman]

Almost anything not made in China will do.

[cfabe]

Henckels makes two lines of knives now. They started making a cheaper line, probably what you found in target, and still make knives of supposedly good quality like they used to. Make sure you do your homework, so you're not paying for just the name.

[wwubben]

We used chicago cuttlery when I worked in the packing house.That is what I use at home, and I am very satisfied.We also used safeguard soap to shower with before we went home and I have been using that all these years also.

[VA.Hillbilly]

Really good knives seem to be hard to find if they good metal in the blade the handle never seems to feel right the best one i have a friend made for me i would love to see what the rest of you guys use.

[Bonnie L]

I've got a ton of knives, but my favorites are the Master Chef (made in Taiwan) set I was given as a wedding gift - 21 years ago. Still good! My favorite paring all-purpose knife was given to me by my mother years ago - 30 maybe? It's a Wilkinson stainless that came in a holder/sharpener that attached to the wall. Sharpest knife in the house. The holder thing came apart 5 or 6 years ago, but it's easy to sharpen, so it's still the sharpest knife I have.

[MOgal]

I have a couple of knives I really love and use all the time. One is a Russell-Green River stainless steel chef's knife that holds an edge well. It's great for chopping vegetables. I also have a R-GR modeled after the trade knives from the fur trade era that I wore when I did living history events and it's now in the kitchen too. DH brought home from an auction a high carbon knife with a trademark in the blade that I can't read but it has a tree design on one of the tang rivets. I use that one primarily for meats because it's like a "knife through butter." I need him to grind out the blade because it's so wavy. It would take some talking to deprive me of any of these three. Good feel, good balance, takes and holds a good edge.

[gideonprime]

We have a great henckles japanese chef's knife style that we got cheap almost 10 years ago at target I think and it is my favorite knife in the house for chopping and carving. I really like that style of knife.

For paring etc I have not found anything that wows me.

Edited to add:

I have found with knives you get what you pay for usually and though a good henckles knife is expensive it is well worth the price. The same can be said of most of the high quality knives from good companies. They will take and hold an edge very well and rarely disappoint.

Though I tend to be a knife cook vs. a pot cook.

I read an article many years ago about the difference. Some cooks love their knives others their pans. The hypothetical situation that the article was about was if your kitchen were burning down what would you grab to save first your favorite knife or your favorite pan/pot? If you say knife your a knife cook if you say pan/pot you are a pot cook. It stuck in my head because I have always had a favorite knife in the kitchen put pots and pans were just along for the ride.

[booklover]

Henckels has many more than just two lines.

My favorite is their Vier Sterne knife set. As for a single knife, I really like my Wüsthof Santoku.

I bought all of these when we lived there (Germany). They are excellent knives and make it easy for food prep.

For any serious cook, though, you have to test drive the knives to make sure they are comfortable for your hands. Whatever fits best for you is the best knife to have in your drawer.

[Stephen in SOKY]

Henckels "Pro S". I have some OLD Sabatier that are quite nice as well. As mentioned above, not all Henckels are created equal. I actually shop for cookware & kitchen knives when traveling. Quality in both make cooking so much easier.

[amyd]

I like the RADA knives. They are made in USA too. I have bought several at a Mennonite grocery store, but I think one of the drugstores here in town sells them too.

[Sabrina67]

I like the RADA knives too, you can also go online and order I think. They also have pizza cutters knife sharpeners etc. I worked in foodservice for years and that was the knives we used.

[stranger]

a chefs knife and a butcher knife, both carbon steel and given to my mother in 1934 for her wedding. an old carbon steel cleaver from the 40s, I also use a stainless steel fillet-deboning knife a little bit.

[Rockytopsis]

Originally Posted by amyd

I like the RADA knives. They are made in USA too. I have bought several at a Mennonite grocery store, but I think one of the drugstores here in town sells them too.

Originally Posted by Sabrina67

I like the RADA knives too, you can also go online and order I think. They also have pizza cutters knife sharpeners etc. I worked in foodservice for years and that was the knives we used.

I have to agree here especially if you purchase the RADA sharpener.
Nancy

[woodsman]

I always used Chicago Cutlery, but now I have "Bakers & Chefs" Brazilian and KitchenAid chef's knifes. A really good and heavy Chinese cleaver and some nondescript paring knives. They all keep good edge and are easily maintained with a sharpening stone I always keep on the window ledge by the sink.

[Tiempo]

Originally Posted by Stephen in SOKY

Henckels "Pro S". I have some OLD Sabatier that are quite nice as well. As mentioned above, not all Henckels are created equal. I actually shop for cookware & kitchen knives when traveling. Quality in both make cooking so much easier.

I have some old Sabatier too, I love them. I was really liucky and found them (4 knives) in a moving sale for $10 (for all).

I also have a set of Wusthoff that I've had for 14 years, and I love those too.

[Country Lady]

The Rada knives are great. Some organizations sell them as fund raisers. That's how I got mine. The prices seems reasonable too.

[mtfarmchick]

I have Cutco. I absolutely love them. We have 2 of their hunting knives and DH has a couple of the pocket type knives. They will cut anything. and there is a 100% guarantee and replacement for life. They are expensive but I think they are worth it.

[Murron]

I have only two knives - one chef's 8" and a 5" utility - both made by Global (Japan).

A gift, but adored. Won't use anything else.