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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-13-2010, 09:06 PM   #1
Pa_BBQ
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Default Cutlery Questions

I am needing some decent cutlery but not the Bob Kramer kind of nice. :)

What is some good cutlery that holds a good edge, and is able to be sharpened but will not break the bank on.

Also do the chiefs choice electric sharpeners do a good job at sharpening, I have tried the stones but not real good at them.

Thanks
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Unread 12-13-2010, 09:10 PM   #2
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Victronix formerly Forschner.

I do not trust electronic sharpeners. I use a hand sharpener and frequent our local knife shop. During May - October, I might go 2-3 times to the shop. In between, i do it myself.
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Unread 12-13-2010, 09:17 PM   #3
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For Christmas, I purchased a Victorinox Forschner Fibrox Premier Knife Block Set:
http://www.cutleryandmore.com/victor...ck-set-p112124

I'm not a knife snob. I went with these because the Forschner chef's knife has been rated tops by Cook's Illustrated magazine, they are the cheapest knife carried by the knife store in restaurant supply district here in Chicago http://www.northwesterncutlery.net/ , and they don't have wood on the handles and won't get ruined in the dishwasher.

They are really light and look cheap. But the handle nicely and cut well. Since I started looking at knives, I've started noticing these used on several cooking shows.

There are several knives threads around here. Some one here had me really tempted to get some http://www.gunterwilhelm.com knives. But, I'm just not there yet.
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Unread 12-13-2010, 09:21 PM   #4
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I have Chef's Choice sharpener and am very happy with it. Is it the absolute best way to sharpen a knife? I doubt it. But, it works for me. I only use the rough grinders if I ding a blade. The two sharpening slots are fine for keeping a sharp edge.

As for knives, go for what feels good in your hand. I have a hodge-podge of knives from Wustoff, to Henkels, to Chicago Cutlery. Are they the best? I doubt it. But, they work for me.

I also have this little Wustoff sharpener that you pull knives through before using. Fantastic. It's the same concept as using a steel to hone your knives, but easier. 3-5 pulls through the sharpener hones your edge beautifully.

CD
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Unread 12-13-2010, 09:22 PM   #5
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Wow, you should get a ton of responses to this. Everyone likes what they have. The key is to know how to keep any of them sharp. It isn't difficult but makes a world of difference. Interested in the brethren responses here.
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Unread 12-13-2010, 09:28 PM   #6
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Forschner (Victorinox) makes great knives at a good price.
It there isn't any place near you that you can buy them, you can find
some good prices on Amazon.

http://www.amazon.com/s/ref=nb_sb_ss...rschner+knives
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Unread 12-13-2010, 09:30 PM   #7
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Buy a set or two of the incredibly sharp, incredibly good, and incredibly
inexpensive Kiwi knives! I've been using mine for nearly a year and I
absolutely love them.

My follow-up review can be had here.

John
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Unread 12-13-2010, 09:46 PM   #8
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cutco -- life time warenty you can pass them on to your kids I love my set It goes back to you pay for what you get

they get dull send them back they will sharpen them for free
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Unread 12-13-2010, 09:49 PM   #9
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My knife quiver is full of Mundial and Kiwi.

Happy with them both.
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Unread 12-13-2010, 09:51 PM   #10
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Mundial knives - as good as wusthof, henckels, etc but at half the price.

Get on the habit of using a steel before or after every use of your knife, clean it by hand only and dry immediately, and it will hold its edge and last a long time. If the edge finally goes - pay a professional to sharpen, use stones, and as a last resort use a chef's choice sharpener.

I own a chef choice - it sharpens, it also leaves scratches all down the blade and makes a farkin loud grinding noise when I use it. Used it twice since I got it but got some new knives and using the steel over the last year my knives have kept their edge....
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Unread 12-13-2010, 09:56 PM   #11
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I agree about being religious with a steel.

I've also found that the humble and very simple little Smith's 2-Step
sharpener is indispensable in the kitchen and on the road for light sharpening
and honing.



John

P.S. That's a Kiwi that I'm sharpening in that pic.
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Unread 12-13-2010, 11:28 PM   #12
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I like Dexter Russel Sani-safe knives for a low cost blade. After than, most of what I have is Japanese knives. While I use a variety of stones at home, that little sharpener John recommends is great on the road, especially if I decide not to take a bunch of knives and a steel.
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