Need recommendation on a GOOD cooking knife set....

kxdude4 said:

Hello!

Can anyone recommed a really good knife set - knives that are RAZOR
SHARP and STAY that way?

My present set does a great job but they were cheap and I have to
sharpen them every week. I know the big names like Wusthof,
Messermeister, etc... Is one paying for quality and name? If that's
the only alternative I'll go that route but I'd rather put ALL my
money into quality and function regardless of the "name".

Thanks for any suggestion and information!!!!!!!!!!!!!!!!

Chef Ell

A good knife won't stay sharp unless you maintain it.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

kxdude4 said:

Hello!

Can anyone recommed a really good knife set - knives that are RAZOR
SHARP and STAY that way?

My present set does a great job but they were cheap and I have to
sharpen them every week. I know the big names like Wusthof,
Messermeister, etc... Is one paying for quality and name? If that's
the only alternative I'll go that route but I'd rather put ALL my
money into quality and function regardless of the "name".

Thanks for any suggestion and information!!!!!!!!!!!!!!!!

Chef [censored]

A Chef that doesn't know kitchen cutlery... you're a troll.

Sheldon

"kxdude4" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello!

Can anyone recommed a really good knife set - knives that are RAZOR
SHARP and STAY that way?

My present set does a great job but they were cheap and I have to
sharpen them every week. I know the big names like Wusthof,
Messermeister, etc... Is one paying for quality and name? If that's
the only alternative I'll go that route but I'd rather put ALL my
money into quality and function regardless of the "name".

Thanks for any suggestion and information!!!!!!!!!!!!!!!!

Chef Ell

Chef? I'll need the name of your restaurant before I can divulge the secret
information you've requested.

Obviously I'm not really a "chef" but this is a cooking group and
isn't it all supposed to be fun? Can I just get a simple answer to
the question asked?

Quoted message said:

Quoted message said:

Chef Ell

Chef? I'll need the name of your restaurant before I can divulge the secret
information you've requested.

Sheldon said:

kxdude4 said:

Hello!

Can anyone recommed a really good knife set - knives that are RAZOR
SHARP and STAY that way?

My present set does a great job but they were cheap and I have to
sharpen them every week. I know the big names like Wusthof,
Messermeister, etc... Is one paying for quality and name? If that's
the only alternative I'll go that route but I'd rather put ALL my
money into quality and function regardless of the "name".

Thanks for any suggestion and information!!!!!!!!!!!!!!!!

Chef [censored]

A Chef that doesn't know kitchen cutlery... you're a troll.

Sheldon

Hey Sheldon - "[censored]"? "troll"? What's wrong with you? Is it
really out of place to ask people who subscribe to cooking groups what
they suggest in the way of cutlery? Grow up.

kxdude4 said:

Obviously I'm not really a "chef" but this is a cooking group and
isn't it all supposed to be fun? Can I just get a simple answer to
the question asked?

Yes it is supposed to be fun. Sorry you got dumped on by S******. He
appears to be off his meds again so is lashing out at everyone trying to
pick fights. Do yourself a favour and killfile him - problem solved.
It would be nice if you could stick around. For the most part this is a
very friendly informative newsgroup once you filter out a few.

To answer your question, no knives will last without sharpening. For
years I used Wiltshire knives that came with a self shapening slot. I
really liked them as they fit my hands well. What I didn't like was the
fact that they were two parts - handle a different material than the
blade. The reason I didn't like that is because regardless of how
diligent you are in cleaning these types of knives food can get up
inside (how I know this - evidence from a murder trial I attended). I
now use Cuisinart stainless steel including the handle. These are all
one piece so there is no chance of food getting stuck anywhere.

For non-set knives - I have wooden handled steak knives and Wiltshire
paring knives. Both will be replaced with the all one piece design as
soon as I get to one of the larger cities.

Quoted message said:

Quoted message said:

Quoted message said:

Chef Ell

Chef? I'll need the name of your restaurant before I can divulge the secret
information you've requested.

kxdude4 said:

Obviously I'm not really a "chef" but this is a cooking group and
isn't it all supposed to be fun?

Yeah but some of the participants define 'fun' in unique ways.

Quoted message said:

Can I just get a simple answer to the question asked?

No, because it's not a simple question. You've asked for a set of very
sharp knives that never need proper maintenance or sharpening. That
used to exist but the last unicorn took them with him to the land of
fantasy.

That said, if you search in this group's archives you'll find many
threads on the subject. Lots of opinions, a few disputes, some useful
advice. If you don't want to wade through all that, you might give
more info about what you want, such as:

do you really want a "set" or the basic chef knife and parer and
....?;
what do you need to know about maintenance/care?
are there shops near you where you can go try the weight and
balance and how they feel in your hand?
how important is price to you?

~patches~ said:

kxdude4 said:

Obviously I'm not really a "chef" but this is a cooking group and
isn't it all supposed to be fun? Can I just get a simple answer to
the question asked?

Yes it is supposed to be fun. Sorry you got dumped on by S******. He
appears to be off his meds again so is lashing out at everyone trying to
pick fights. Do yourself a favour and killfile him - problem solved.
It would be nice if you could stick around. For the most part this is a
very friendly informative newsgroup once you filter out a few.

To answer your question, no knives will last without sharpening.

Bull doody... what does a young whippersnapper wet behind the ears
kitchen newbie like you know...

http://tinyurl.com/b7y4z

Sheldon

kxNEWBIEdude4FUN said:

Obviously I'm not really a "chef" but this is a cooking group and
isn't it all supposed to be fun? Chef Baloney

If you claim to be a chef and you're really not then it's YOU who had
better be the one capable of absorbing whatever funning is dished out.
kxNEWBIEdude4FUN.

Sheldon

"kxdude4" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Obviously I'm not really a "chef" but this is a cooking group and
isn't it all supposed to be fun? Can I just get a simple answer to
the question asked?

Quoted message said:

Quoted message said:

Chef Ell

Chef? I'll need the name of your restaurant before I can divulge the
secret
information you've requested.

This is what happens here when ANYONE calls themselves chefs, and then posts
questions which are likely answered in the first week of chef school. Surely
you can see the reason.

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kxNEWBIEdude4FUN said:

Obviously I'm not really a "chef" but this is a cooking group and
isn't it all supposed to be fun? Chef Baloney

If you claim to be a chef and you're really not then it's YOU who had
better be the one capable of absorbing whatever funning is dished out.
kxNEWBIEdude4FUN.

Sheldon

Yeah. What he said.

"kxdude4" <[email hidden]> wrote in message

Quoted message said:

Hey Sheldon - "[censored]"? "troll"? What's wrong with you? Is it
really out of place to ask people who subscribe to cooking groups what
they suggest in the way of cutlery? Grow up.

He asked the same question in another group. I gave a similar answer as
Sheldon. Don't call yourself a chef if you don't know basics of cutlery.
Squeezing a zit on your nose it does not make you a surgeon.

Thanks Patches! I certainly do appreciate you taking the time to give
me a bit of advice!

Much appreciated!!!

CHEF (not-really-for-the-ALL-TOO-SERIOUS-in-the-group) Ell :-)

~patches~ said:

kxdude4 said:

Obviously I'm not really a "chef" but this is a cooking group and
isn't it all supposed to be fun? Can I just get a simple answer to
the question asked?

Yes it is supposed to be fun. Sorry you got dumped on by S******. He
appears to be off his meds again so is lashing out at everyone trying to
pick fights. Do yourself a favour and killfile him - problem solved.
It would be nice if you could stick around. For the most part this is a
very friendly informative newsgroup once you filter out a few.

To answer your question, no knives will last without sharpening. For
years I used Wiltshire knives that came with a self shapening slot. I
really liked them as they fit my hands well. What I didn't like was the
fact that they were two parts - handle a different material than the
blade. The reason I didn't like that is because regardless of how
diligent you are in cleaning these types of knives food can get up
inside (how I know this - evidence from a murder trial I attended). I
now use Cuisinart stainless steel including the handle. These are all
one piece so there is no chance of food getting stuck anywhere.

For non-set knives - I have wooden handled steak knives and Wiltshire
paring knives. Both will be replaced with the all one piece design as
soon as I get to one of the larger cities.

Quoted message said:

Quoted message said:

>Chef Ell

Chef? I'll need the name of your restaurant before I can divulge the secret
information you've requested.

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Can anyone recommed a really good knife set - knives that are RAZOR
SHARP and STAY that way?

My present set does a great job but they were cheap and I have to
sharpen them every week. I know the big names like Wusthof,
Messermeister, etc...

German knives I know to be very good: Wüsthof-Dreizack, Zwilling, Felix,
Frauenlob. Victorinox is pretty good (the Swiss Army Knife people). _My_
experience with Wiltshire is abysmal. They just did not stay sharp long
at all - then again, they were not mine, I've no idea what manner of
abuse they had had. I don't know much about other brands. Best advice,
i.m.o. is to go to a shop that sells to chefs and sharpens knives
professionally, and see if they have some good deals for you. Homeware
shops usually haven't a fscking clue. They'll try to sell you grossly
overpriced WMF or some Chinese [censored] ;-)

My big chef's knife is a Victorinox with a hardwood handle. Very very
good. Soft stainless that holds an edge well and a couple of strokes
over the steel always do the trick when it gets a little dull.
I have a large butcher's knife by another Swiss company 'Swibo'. Never
seen or heard of them elsewhere. A store sold it cheap because it had
been ordered by a butcher who then didn't need it beause he died. Pretty
good. Has a moulded plastic handle. My boning knife is Felix - very hard
steel, very sharp but needs a lot more work when it gets dull. It does a
great job, but I don't really like handling it, I've always the fear I
might shatter it. Two 4" trimming knives: Sabater (French) and Felix.
Both very good. The Sabater again, is a nice soft stainless. I have some
skinning knives by Victorinox and Green River and they're both razor
sharp (and need frequent stropping on the job) - some of my meat comes
on the hoof. Lastly I have a scallop ground knife by a German company
"Eichenlaub". I've only sharpened that once in 30 years, but that was a
[censored] to do, I ended up using a dremel with a silica ball and polishing
with emerald. Use that knive for bread (fab!), but also for things like
frozen bacon. No good for chopping because it doesn't cut straight.

Basically you will have to learn to use a steel. If you can use a steel
- and you are obviouly not a chef so you won't be using them knives
really heavily - you should not have to sharpen more than once a year or
so; i.m.o. probably even a lot less. Keep that sharpening stone away
from your knives! Most chefs I know (about half a dozen ove the years,
thow in a couple butchers) don't sharpen themselves, they get it done by
a pro. Get wooden chopping boards and a decent steel and you should be
fine.

-Peter

--
=========================================
firstname dot lastname at gmail fullstop com

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Can anyone recommed a really good knife set - knives that are RAZOR
SHARP and STAY that way?

My present set does a great job but they were cheap and I have to
sharpen them every week. I know the big names like Wusthof,
Messermeister, etc...

German knives I know to be very good: Wüsthof-Dreizack, Zwilling, Felix,
Frauenlob. Victorinox is pretty good (the Swiss Army Knife people). _My_
experience with Wiltshire is abysmal. They just did not stay sharp long
at all - then again, they were not mine, I've no idea what manner of
abuse they had had. I don't know much about other brands. Best advice,
i.m.o. is to go to a shop that sells to chefs and sharpens knives
professionally, and see if they have some good deals for you. Homeware
shops usually haven't a fscking clue. They'll try to sell you grossly
overpriced WMF or some Chinese [censored] ;-)

My big chef's knife is a Victorinox with a hardwood handle. Very very
good. Soft stainless that holds an edge well and a couple of strokes
over the steel always do the trick when it gets a little dull.
I have a large butcher's knife by another Swiss company 'Swibo'. Never
seen or heard of them elsewhere. A store sold it cheap because it had
been ordered by a butcher who then didn't need it beause he died. Pretty
good. Has a moulded plastic handle. My boning knife is Felix - very hard
steel, very sharp but needs a lot more work when it gets dull. It does a
great job, but I don't really like handling it, I've always the fear I
might shatter it. Two 4" trimming knives: Sabater (French) and Felix.
Both very good. The Sabater again, is a nice soft stainless. I have some
skinning knives by Victorinox and Green River and they're both razor
sharp (and need frequent stropping on the job) - some of my meat comes
on the hoof. Lastly I have a scallop ground knife by a German company
"Eichenlaub". I've only sharpened that once in 30 years, but that was a
[censored] to do, I ended up using a dremel with a silica ball and polishing
with emerald. Use that knive for bread (fab!), but also for things like
frozen bacon. No good for chopping because it doesn't cut straight.

Basically you will have to learn to use a steel. If you can use a steel
- and you are obviouly not a chef so you won't be using them knives
really heavily - you should not have to sharpen more than once a year or
so; i.m.o. probably even a lot less. Keep that sharpening stone away
from your knives! Most chefs I know (about half a dozen ove the years,
thow in a couple butchers) don't sharpen themselves, they get it done by
a pro. Get wooden chopping boards and a decent steel and you should be
fine.

-Peter

--
=========================================
firstname dot lastname at gmail fullstop com

In article <[email hidden]>,

kxdude4 said:

Can anyone recommed a really good knife set - knives that are RAZOR
SHARP and STAY that way?

Sure, really simple. On another newsgroup, somebody wanted to know how
to keep their eyes from going bad with age. Just die before you get old!

So, buy some razor sharp knives. Mount them on the wall and look at
them every day. Don't actually use them, because they will get dull.

My wife bought four knives last week. They were truly unbelievable.
They were almost giving them away. They were "seconds", but my wife
couldn't see why. The cashier was unable to spot any defects. I
spotted the defects in a few seconds, but I thought they were just
cosmetic problems. We'll see how they work out, but so far they are
really nice:

http://www.thebestthings.com/knives/lamson.htm

--
Dan Abel
[email hidden]
Petaluma, California, USA

"Dan Abel" <[email hidden]> wrote

Quoted message said:

My wife bought four knives last week. They were truly unbelievable.
They were almost giving them away. They were "seconds", but my wife
couldn't see why. The cashier was unable to spot any defects. I
spotted the defects in a few seconds, but I thought they were just
cosmetic problems. We'll see how they work out, but so far they are
really nice:

Are they selling seconds on that site? I could use a backup chef knife
without spending a ton of money.

nancy