I have three Henkel knives I like to use and gravitate towards.
A paring knife, a fillet type knife, and a large butcher knife when nothing else will do.
A long serrated knife is good for slicing bread, but it could be cheaper.

I have dozens of cheap to quaility knives and I could give all the rest away and not miss them.

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"Our Lady of Blessed Acceleration...
don't Fail Us Now"

The man who makes them is from a family that has been making samurai swords for over six hundred years!

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99 ML320
94 SL600
92 SL500
95 E320 Cabriolet
87 560SEC
86 300SDL Grease Car
80 380SLC Euro

13 Fiat Abarth
02 Maserati Spyder Cambiocorsa
00 BMW Z3
90 Rolls Royce Silver Spur
80 Ferrari 308 GTSI
88 Jaguar XJS12 H&E Edition
99 Land Rover Discovery

You should go on a chef forum and ask their opinion of Cutco knives.

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You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman

If it's exotic you want...

http://www.mingspantry.com/kykydase5cek.html

Kyocera zirconia ceramic

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1998 C230 330,000 miles (currently dead of second failed EIS, yours will fail too, turning you into the dealer's personal human cash machine)
1988 F150 144,000 miles (leaks all the colors of the rainbow)
Previous stars: 1981 Brava 210,000 miles, 1978 128 150,000 miles, 1977 B200 Van 175,000 miles, 1972 Vega (great, if rusty, car), 1972 Celica, 1986.5 Supra

If you are after a work of art you will have on hand to decorate your kitchen, those Japanese blades made from Damascene steel and the finest wood and ivory handles are it. Now, if you want a great working knife, the Victorinox Fibrox are NSF approved, hold an edge well and come to hand nicely. The NSF stamp means the blade and handle will survive the rigors of a professional grade cleaning system and will not rust, come apart or shelter bacteria the way many knives with rivited handles do.

Choosing a knife is a highly subjective matter - just as with tools. For some people, it has to be Snap-On. For others, Craftsman is just fine. And no matter what knife you end up with, it will loose its edge with time. Learn how to keep them sharp - it is amazing what even a cheap carbon steel blade can do when it has been properly sharpened.

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1984 300TD

I will tell you what the chefs will say about the Cutco and that is that they suck, why do I say that. Well Cutco only warranty's their knives for home use. I almost sold a set to a chef and he was sold on them until he found out that he could not use them in his restaurant.

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http://i148.photobucket.com/albums/s...titled-1-3.jpg
1981 300d

Ceramic knives are awesome but they are extremely brittle and very easy to chip the edge or break the blade.

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http://i148.photobucket.com/albums/s...titled-1-3.jpg
1981 300d

A Carbon knife will and can be extremely sharp for a long time but the Carbon blades are rust prone.

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http://i148.photobucket.com/albums/s...titled-1-3.jpg
1981 300d

Go to your local Asian market and get their big square knife. It is NOT the cleaver, but is the same shape. The knife is made from very good quality carbon steel. It is sharp as a razor, and unlike stainless knives, is very easy to keep that way.

The knife is sharpened only on one side so that as you cut something like tomatoes or onions, if you hold the knife in your right hand, the knife tends to 'walk' towards your left hand.

I got the knife in Singapore in 1973. I used it on a farm in Oz to slaughter sheep. While I was gone touring SE Asia a friend cut sheep bones with it using a hammer. The knife never broke and I ground out the hammer damage and it is as good as new.

The knife cost me about $3 and I think they are available now for about $10. If you learn to use it you can substitute it for a whole awry of knives.

Those are nice! Now thats what I want, something beautiful that someone put efffort and skill into. Not mass produced crap.

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2016 Corvette Stingray 2LT
1969 280SE
2023 Ram 1500
2007 Tiara 3200

most proffesionals use j.a. henckels. they are expensive, but they are lifetime knives. you don't have to buy a whole set now, just start with the basics. 10" chefs knife, 10" slicer, 4" - 6" paring knife and a 8" boning knife. another tip - they are available in department stores, but save yourself some money, look for the closest restaurant supply. it's not a fancy place to shop, but that is reflected in the price.

I have been a long time follower of Hencels but recently as per the trend of major chefs I decided to splurge on a Japanese hand made knife sent to me from Japan by my sis in law, I have to say, it just blew my Henckels away in terms of balance, cutting and retaining the edge.

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99 Gurkha with OM616 IDI turbo

2015 Gurkha with OM616 DI turbo

2014 Rexton W with OM612 VGT

I also use Henckels, the Professional S series. Got them as wedding gifts and they work well enough for me, I'm a casual cook (despite the occasional Cordon Bleu course).

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Chris
2007 E550 4Matic - 61,000 Km - Iridium Silver, black leather, Sport package, Premium 2 package
2007 GL450 4Matic - 62,000 Km - Obsidian Black Metallic, black leather, all options
1998 E430 - sold
1989 300E - 333,000 Km - sold
1977 280E - sold
1971 250 - retired

"And a frign hat. They gave me a hat at the annual benefits meeting. I said. how does this benefit me. I dont have anything from the company.. So they gave me a hat." - TheDon