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Chef's Knives

Which Knife do you prefer

  • Total voters
    32
So are Rada knives any good? I just got some for Christmas and I think they are good, but I really don't know jack about this stuff. I know they aren't very expensive, but they seem decent.
 
What's the deal with Wusthof and Henkels? Same company and different lines?

They are amazingly similar (identical)
 
zach said:
I bought Henckels for my wife a few years back and they hold an edge just fine. Whatever you buy, save a few bucks to also buy a knife block for storage and safety and always wash by hand, they'll last longer!

Z
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Good point on the washing. The other thing is to not use those nylon pads on them. They'll scratch the daylights out of them - if you care about the appearance.
 
Cooking is the one area where my wife gets to go a little crazy. I don't mind buying good stuff if she is going to use it to feed me. Al-Clad pans are another one of the products that seem to be a little pricey but they'll probably last our lifetime.


BTW-Bar Keeps friend is a good product to remove some of the scratches on stainless steal.
 
If you never have used kniives professionally, then they are just like golf clubs, baseball bats ect. It is all up to you what you believe. Just because you are using Henckels does not make you a profesional. I am using a Zwilling J.A Henckel Twin 4 Star 2 complete set in a steel caring case.
So in short I prefer the Henckels. I have been in the culinary field for over 20 years. (there is my age)
 
One more thing...regardless of the price, they all need sharpened now and then so buy a good sharpener or learn how to use a steel! I prefer a steel and only use a stone when needed. Don't wait until they are dull to start putting an edge back on them....a lot of work...the edge should feel smooth....no burs....

Anyone like to add additional insight on sharpening? Nothing worse than a great knife that is dull!

Z
 
zach said:
One more thing...regardless of the price, they all need sharpened now and then so buy a good sharpener or learn how to use a steel! I prefer a steel and only use a stone when needed. Don't wait until they are dull to start putting an edge back on them....a lot of work...the edge should feel smooth....no burs....

Anyone like to add insight on sharpening?

Z
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I don't have anything to add - but I'd like some places to have them professionally sharpened in the DSM area.
 
You don't technically "sharpen" a knife with a sharpening rod. It's actually a honing rod you are using and you are honing the knife. Basically with the rod you are lining the edge of the blade back to a point. Sharpening a knife is best done by a professional and that entails actually removing material from the blade and creating a new edge. I take my most used knives in to get sharpened about once a year. I use my honing rod on my knives just about everytime before I use them at home.
 
CycloneGizzard said:
You don't technically "sharpen" a knife with a sharpening rod. It's actually a honing rod you are using and you are honing the knife. Basically with the rod you are lining the edge of the blade back to a point. Sharpening a knife is best done by a professional and that entails actually removing material from the blade and creating a new edge. I take my most used knives in to get sharpened about once a year. I use my honing rod on my knives just about everytime before I use them at home.
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Wow, didn't know that. Thanks.

Well my fear was doing more harm than good with the "honing" rod. I fear what I would just make it duller if I tried using it. I figured there was a skill to it just like most.
 
Just to let people know, I put a poll up to select the brand you prefer. If I didn't include yours, please feel free to post it.

So I would imagine that there comes a point where you just can't sharpen any more and need to get a new knife?
 
This post and response is amazing. I'm going to show my wife these posts because she thinks that all we discuss on CF is a bunch of boring sports stuff.

Now when I've been on CF for an hour she'll think we are still talking about cooking.
 
I voted Henkels as that's what I have mostly - but also have one piece of Wustof and would recommend it.

Would not recommed Chicago Cutlery. Can't speak to anything else.
 
then the question comes, whats a good honing steel? It mentions a regular cut steel is preferred. So what would be irregular?

And yes, the response on this subject has been awesome. Thanks a bunch!
 
guitarchitect7 said:
then the question comes, whats a good honing steel? It mentions a regular cut steel is preferred. So what would be irregular?

And yes, the response on this subject has been awesome. Thanks a bunch!
Click to expand...

CycloneGizzard said:
In the past I have just bought the honing steel made by the same company as the knives I've had.
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Alot of times a honing steel is included in the block sets of knives. I've got most of my stuff at Bed Bath & Beyond - and they often have specials where you'll get a free steel (from the manufacturer) with purchase of X.
 
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