Best Knives?

Since being no showed by Barry, I guess he put me in some type of mood.
While I already have kitchen knives I realized I need a new knife/set.

Any chefs in the house?
I cook all the time. I'm a clean cook and I prefer to eat at home than eating out
because I trust my cutlery and accessories and my kitchen preparation area.
Just like I love a clean penis and a clean pair of balls (an entirely squeaky clean toolbox)
I like an extraordinarily clean kitchen.

Looking for recommendations on slicing & carving knives that won't dull out after a couple uses but with a good hand-feel.

You don't have to be a professional chef but someone knowledgeable enough to know a good knife brand.

Thanks,

~44

https://i.postimg.cc/9fsZxM9V/bigsto...les-420926.jpg

J.A. Henckels is a decent brand. Not too expensive. Should have them in Walmart, Costco and on Amazon.
I have a set I had for over 20 years and they have worked really well !

:nicethread:

^ I checked out the J.A. Henckels knives on Amazon. Looks like a good quality for the whole set.
Looks like I can perfectly slice these strawberries with the JAH brand. Thanks.

(food porn)
https://media0.giphy.com/media/rxp61...&rid=giphy.gif

lol i saw the title and got all excited! lol
I actually have 2 collector knoves that I use in my sensory play at home with my SO..thats the kinda knives I thought you meant...lol

But the knives suggested are great!

https://gearpatrol.com/2018/11/07/best-kitchen-knives/

Can we please not talk about knives and genitalia in the same thread? LOL

Lol. I dnt put anywhere like that

Sorry. Now back to the question. Lol

http://www.wusthof.com/

But to be honest, as long as you have some decent knives, it's way way way more important to keep them sharp! I really recommend this sharpener. https://chefschoice.com/collections/...18061756497984

thanks Myren for the class on the Honing Rod. i never knew there was a difference between a Japanese knife and the German knife.

....thanks Corona for recommending the chefs choice Hone Sharpener.
now i know i really don't even need a new knife set,
i can just sharpen the ones i already have.

and LoveMonger i will keep the genitalia and the knives in separate threads from now on. what the heck was i thinking. lol

Quote..and LoveMonger i will keep the genitalia and the knives in separate threads from now on. what the heck was i thinking. lol

Sexy Miss P
..my bad .that was my ffault

Quote:

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Originally Posted by DallasRain

Sexy Miss P
..my bad .that was my ffault

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oh, yall know i'm vanilla. lol

hugs!

Lots of great knives out there, but if your looking for function and not heavy price tag, Go to Ace Mart, Tell them what your looking for, and then they'll point you in the right direction. Pick on that is not too long, but thick shaft , and feels good in hand. Yep, i just said that. :nicethread: but it is true.

If you hand wash your knives after use then run on a ceramic rod or steel 3-4 swipes per side the knife stay sharp for a long time.

Quote:

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Originally Posted by cutngrass

Pick on that is not too long, but thick shaft , and feels good in hand. Yep, i just said that. :nicethread: but it is true.

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you have a way with words and have described my favorite ;)
not to long, thick and thats what makes me feel good every time. thank you!!!

Best investment I ever made for any of my knives (kitchen, utility/pocket, lawn blades/tools).

Ken Onion Professional Knife Sharpening Tool

This is an amazing knife sharpening tool. I got mine at Bass Pro Shops but you can get it at Cabela's as well. You can also find it on Amazon or many other online retailers. I believe I paid $150 for mine.

There's also a "base" model that has a few less options for ~$79. It's really the *only* sharpening tool I've used over the years, after trying many, that actually gets kitchen blades back to razor sharpness (or however sharp you desire). You can also sharpen lawn and garden blade tools, scissors, and so on.

Other manual and power tools can do it but they take considerable work.

This one uses various grit sandpapers. You set the dial to the proper angle for that knife style (there's a manual to reference) and slide the knife blade quickly through, while pulling the power trigger, and repeat on each side of the blade. It makes it so easy. The various grits hone (or rehone) a blade and refine it effortlessly and perfectly.

Quote:

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Originally Posted by LA Man

If you hand wash your knives after use then run on a ceramic rod or steel 3-4 swipes per side the knife stay sharp for a long time.

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you the man, LA! thanks for advice :)

No better knives than Cutco....
Free replacement for life, and they come to your house to sharpen them... free!

Quote:

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Originally Posted by mathguy

Best investment I ever made for any of my knives (kitchen, utility/pocket, lawn blades/tools).

Ken Onion Professional Knife Sharpening Tool

This is an amazing knife sharpening tool. I got mine at Bass Pro Shops but you can get it at Cabela's as well. You can also find it on Amazon or many other online retailers. I believe I paid $150 for mine.

There's also a "base" model that has a few less options for ~$79. It's really the *only* sharpening tool I've used over the years, after trying many, that actually gets kitchen blades back to razor sharpness (or however sharp you desire). You can also sharpen lawn and garden blade tools, scissors, and so on.

Other manual and power tools can do it but they take considerable work.

This one uses various grit sandpapers. You set the dial to the proper angle for that knife style (there's a manual to reference) and slide the knife blade quickly through, while pulling the power trigger, and repeat on each side of the blade. It makes it so easy. The various grits hone (or rehone) a blade and refine it effortlessly and perfectly.

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MG you're so informative.
what channel are you on? I'm tuning into the MathGuy TV show
and I'm watching every episode! lol

oh, i'll be checking out the 'Ken Onion Professional Knife Sharpening Tool'

thanks,

^ Hah! Thx so much for that huge compliment ~P :twothumbs:

It really is an awesome tool though. Both are amazing; my tool or Ken Onion's tool. Whichever you choose ya can't go wrong! :giggles:

Hehehe. I couldn't resist that perfect double entendre :tongue: Thx again sweetie :kiss:

Quote:

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Originally Posted by DallasRain

https://gearpatrol.com/2018/11/07/best-kitchen-knives/

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Those are some good looking knives DR.
I'll take the Japanese G-2 please and thanks.

~

have fun shopping!

I might suggest heading to a Williams Sonoma, Sur la Table, or similar local kitchen store. Each offers several varieties and price points of knives for you to try. For example, Sur la Table in KC has veggies for you to cut to really try out the knives.

I’ve gone down two paths:
1. Wusthof Classic knives. Classic German knives. Good feel in the hand. Sharp. Easy to maintain. Once a year before the World Series of BBQ, I have them professionally sharpened—which is different than using the steel [which I highly recommend].
2. Shun Classic knives. I received some as a gift. Incredibly sharp. Different steel composition, and somewhat brittle. Therefore, the edge pits. Then back to professional sharpener.

Some additional thoughts:
1. Buy a good storage device and use it—magnet, etc.—you don’t want the blades knocking into one another.
2. Hand wash.
3. Buy and use a good steel.
4. You can’t beat a professional sharpener. The most dangerous thing in a kitchen is a dull knife.
5. Find a knife that feels good in your hand, and offers enough weight to let the knife do the job—not you.
6. Properly maintained, a good knife is a lifetime investment and a joy to use.
7. DON’T use glass “cutting boards.” They ruin the edge on the knife. Wood first. Then certain plastics.
8. Typically, when purchasing a knife set, you overpay due to getting several knives you don’t need or use. What do you cook? What knives do you need? 1 good chef’s knife, a good paring knife, and a bread slicer will get you through 95% of dishes.

Any other questions, please feel free to PM.

Quote:

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Originally Posted by Lawnfriis

No better knives than Cutco....
Free replacement for life, and they come to your house to sharpen them... free!

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free and housecalls !? on way to buy Cutco knives just to have lifetime housecalls.
i hope they send 2 of their best chippendales look-a-likes. lol

Quote:

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Originally Posted by Luvzlife

I might suggest heading to a Williams Sonoma, Sur la Table, or similar local kitchen store. Each offers several varieties and price points of knives for you to try. For example, Sur la Table in KC has veggies for you to cut to really try out the knives.

I’ve gone down two paths:
1. Wusthof Classic knives. Classic German knives. Good feel in the hand. Sharp. Easy to maintain. Once a year before the World Series of BBQ, I have them professionally sharpened—which is different than using the steel [which I highly recommend].
2. Shun Classic knives. I received some as a gift. Incredibly sharp. Different steel composition, and somewhat brittle. Therefore, the edge pits. Then back to professional sharpener.

Some additional thoughts:
1. Buy a good storage device and use it—magnet, etc.—you don’t want the blades knocking into one another.
2. Hand wash.
3. Buy and use a good steel.
4. You can’t beat a professional sharpener. The most dangerous thing in a kitchen is a dull knife.
5. Find a knife that feels good in your hand, and offers enough weight to let the knife do the job—not you.
6. Properly maintained, a good knife is a lifetime investment and a joy to use.
7. DON’T use glass “cutting boards.” They ruin the edge on the knife. Wood first. Then certain plastics.
8. Typically, when purchasing a knife set, you overpay due to getting several knives you don’t need or use. What do you cook? What knives do you need? 1 good chef’s knife, a good paring knife, and a bread slicer will get you through 95% of dishes.

Any other questions, please feel free to PM.

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during Barry is when i realized my favorite knife was dull.
was gonna slice up some meat but realized the knife was dull
and it would prolly do more harm than good so i decided
against slicing up or tearing up any good food which wouldn't have been a good thing.
i never lost power but was prepared in case i did.
i loaded up on some things from Costco.

you have so much good information here,
this is good advice Buy a good storage device
and i definitely don't need any dull knives in my kitchen (like i do now) as i like EVERYTHING
lined and sharp.

thank you so much for the advice. hugs to you Luvzlife

Many suggestions for brands above are great and certainly the better quality knives will keep an edge longer than cheapo junk. You just need to realize that any knife will lose its edge over time as you cut things.

Even slicing tomatoes or lettuce or oranges will dull a blade over time. The better the knife the longer this may take, due to the quality of the honing, knife material, and what you are cutting; but they will all dull with use. This happens b/c the blade "folds" and bends where the concave or convex sides meet to make the sharp edge at the bottom. You won't be able to see it b/c it's so small most of the time, but it's enough to take away that smooth razor cut (sometimes it will be so bad that you can see it). The edge also gets small micro tears, cracks, or fissures.

The finer the angle on the blade, for example, like Japanese style acute angles, various santoku knives, which create an extremely razor sharp edge, will dull much faster generally speaking. This is also why straight razor blades in our hair shavers go bad so fast. They have an extremely tight angle where the metal comes down to create that razor edge. As a result when they cut through our relatively tough hair they bend, fold, and crack at the edge.

So the next time you use the razor it won't just glide through the hair b/c the last cut through the hair damaged that perfect edge. Obviously they can be used more than just once, but for men's facial hair as an example, it really won't be much more than ~3-4 uses before it's significantly dulled. Our hair is so course and thick it ruins that fine edge within 1 to 3 passes.

The Ken Onion Sharpener I linked is truly great at allowing you to sharpen your knives with all types of different angles. Kitchen knives usually have around a 30-40 degree angle. A sharp santoku or samurai style edge will be more like 15 to 20 degrees. A razor blade is like 5-10 degrees. But remember the tighter that angle is the quicker you will damage the edge. Always use the proper angles for the knife style.

The manual that comes with the Ken Onion sharpener has a decent guide to reference for help in knowing which angles to set it for when sharpening or re-honing various blades.

Ken Onion Pro Sharpening Tool

I was pulled over by a cop the other night for having one headlight, the other was burned out, so the officer asked, 'Do you have any weapons" ? Told him, I have a sharp steak knife from Lonestar steak house. He laughed. True story
The hologen light bulb was $12 at AutoZone the steak knife was $37

I have some awesome actual chef knives...my son found them in their case all new on the street by Emerial's when he used to work there