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  #1  
Old 12-10-2003, 01:10 PM
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Off the topic of politics, who makes the best kitchen knife set?

I swore that this holiday season I wasn't going to get people crappy gifts that they would just throw in a corner or re-gift for someone else. So, I think I'm going to get my parents a new set of kitchen knives as the ones they're using now they got as a wedding gift.

Does anyone have any brand and series suggestions? I was going to narrow my choices to either Henckels or Wusthofs but I don't know what the differences are between the different series. I'm looking for a 10 piece set with knife block, and preferably below $400. Thanks for the help. I looked a little on my own but they all look the same to me.

Alex

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  #2  
Old 12-10-2003, 01:17 PM
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Some of our chefs here probably have their fav's. We have a set of Cutco. Probably not top notch, but if you dull or break one, send it in, and they'll either replace or sharpen it for nothing.
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  #3  
Old 12-10-2003, 01:47 PM
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I'm a chef

At work, I use carbon steel Japanese knives, extremely sharp, expensive and high maintenance. A great set for the home are the Wusthof Classic or if you like a more modern handle with the exact same blade ty the Wusthof Grand Prix. Forschner makes a great knife if you are on a budget, they are stamped and not forged though.
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  #4  
Old 12-10-2003, 01:52 PM
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I use the Henckel "Professional" series at home. Wusthof Classic are good as well as are the Henckel "5-star" series (same steel as Professional series, different handles). Both the Professional series and the 5-star series are excellent knives, IMO.

Personally, I'd rather receive a few high quality knives rather than a whole kit of lesser quality knives. I'm sure your parents will love whatever you get them! I got my Mom a Henckels 10" chef knife last Christmas to replace her battle-scarred one and she loves it!
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Old 12-10-2003, 02:18 PM
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We received a set of Henckels for a wedding gift (7 yrs ago) and they've provided excellent service. I'd also ensure that the kit includes a sharpening steel, and be sure the recipients are aware that these high quality stainless steel knives aren't meant to be ground on a stone, unless it's by an expert -- this shouldn't need to be done very often at all with regular kitchen service.
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Old 12-10-2003, 03:34 PM
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Although I can't recomend a particular brand, I would look for carbon steel blades made in Soligen, Germany. Brand name is less important ,IMHO, as it relates to the quality of the blade; it has more to do with the design of the handle.
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Old 12-10-2003, 06:37 PM
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Hi all. Been a little busy here lately. I have mostly Wusthof Trident. But my knife collection consists of Wusthofs, Messermeisters, Kyoceras, F. Dicks, Dexters, etc.

The problem with purchasing gifts that will last forever is you better be sure the recipient wants them. Henckels vs. Wusthof? it's a tossup. The key here is to buy them what they really want, not what you think is best for them. I can't tell you how many useless pieces of kitchen equipment I have because someone at some department store told them that's what chefs use.
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Old 12-10-2003, 07:40 PM
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Quote:
Originally posted by Kuan
I can't tell you how many useless pieces of kitchen equipment I have because someone at some department store told them that's what chefs use.
Don't tell me you tossed the Ronco egg slicer I sent you last Christmas
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Old 12-10-2003, 08:15 PM
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Originally posted by tkamiya
Keeping up with the tradition of picking on every small mistakes.... SUCCI?

SUSHI!
Succi? Italian raw seafood?
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  #10  
Old 12-10-2003, 08:22 PM
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Kitchen knives, oh yeah!!!

I went for the gusto this summer and bought a set of Professional S knives by J A Henckels- got a 7 pc. set off eBay for $150 plus shipping. I was going back and forth between those and the Wusthof Classics and I scored the best deal on the Henckels. I have never regretted buying those knives- best thing I ever did next to those Cuisinart Copper pots and pans I bought. My girlfriend didn't understand why I spent so much on knives until she started using them. That was all it took.
Buy really, with either Wusthof or J A Henckels you can't go wrong. As long as you don't try to use them for screwdrivers, prybars, etc. you'll have them forever!!
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  #11  
Old 12-10-2003, 10:40 PM
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Quote:
Don't tell me you tossed the Ronco egg slicer I sent you last Christmas
If you're going to throw away the Ronco food dehydrator, I'll take it off your hands.

Thanks for the tips everyone. I had narrowed my search to Henckels and Wusthof but I will definitely look into the other brands you guys mentioned.

Anyone ever use the knives with the white blades? I don't know what they're made of, but I seem to remember someone on the Food Network raving about them.

Alex
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  #12  
Old 12-10-2003, 10:41 PM
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Globals are great since you don't have to worry about handles breaking. I've been very happy with the Henkel 4 Star. I would stay away from their cheaper "International" line. Oddly enough, my favorite knife during the holidays is a cheap, restaurant supply boning knife with a dishwasher safe plastic handle. It's great for taking a turkey apart as well as smaller birds and fish. I found that the Henkel boning knife wasn't as flexible as the cheapo.

The white blades are the Kyocera ceramics. Nice and sharp, but don't drop them on a tile or cement floor, they might break!
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  #13  
Old 12-10-2003, 11:14 PM
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I have Wusthofs for the big work, we also have some Cutco steak knives. I like the Cutco steak knives because they do cut very fast, just make sure your fingers are well out of the way.

When the Cutco guy came by the house, part of their pitch is to have you break out your butcher kinfe and compare to theirs. As I started honeing my blade, the sales rep gave the old " that won't make a difference" pitch. Funny thing, I was able to slice his over ripe tomato thinner with my blade than his - much to his dismay.
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  #14  
Old 12-10-2003, 11:20 PM
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Henkels.
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  #15  
Old 12-10-2003, 11:22 PM
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Quote:
Originally posted by MikeTangas
I have Wusthofs for the big work, we also have some Cutco steak knives. I like the Cutco steak knives because they do cut very fast, just make sure your fingers are well out of the way.

When the Cutco guy came by the house, part of their pitch is to have you break out your butcher kinfe and compare to theirs. As I started honeing my blade, the sales rep gave the old " that won't make a difference" pitch. Funny thing, I was able to slice his over ripe tomato thinner with my blade than his - much to his dismay.
I got a letter from their parent company about a summer job opporunity. I turned it down.

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