Let's talk knives
So after a visit from a Cutco salesman I've decided that it really is time to get some better quality knives. Not one to fall for a gimicky sales pitch I wanted to ask around before I laid down nearly $1000. So in your opinion what brand of knife offers the best quality for the price for everyday use? Has anyone tried cutco?
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55 Comments:
Whatever you do, don't spend $1000 on knives! You can do exceedingly well for less than half that.
Go to knifemerchent.com. If you need more info than the site provides, give the owner a call. I have no connection, but he is very helpful.
Purchase a high quality chef knife. ($150?) For me, that, along with a good paring knife, and a utility knife...and I am pretty much set for most tasks. I debone a lot of meat, so I also have added a boning knife.
My chef knife and paring knife are Messermeister.
derosa at 6:43AM on 07/19/09
oh my god, get your money back! i have one or two cutco knives that i bought from a desperate friend who was selling them ... 20 years ago, they're still good. the one i use the most is a mid-sized serrated knife that i use for cutting tomatoes or rolls but like @derosa said .... you can do much better. it depends on how much cooking you do.... i agree, a good pairing knife and a chef's knife that fits the size of your hand.... luckily we have a very good kitchen supply store here and my chef's knife was about $35..... it's perfectly fine for me.... it's a workhorse. a no-frills brand.
for that money you could take a little vacation!
pooch at 7:37AM on 07/19/09
Go to a good kitchen supply store with a selection where they will let you handle a variety of knives. Find what feels comfortable in your hand. I like a little heft, so I have Henckels. @derosa is right, you don't need to spend $1000! I have a good Santoku, a serrated knife for bread and tomatoes, a paring knife and a boning knife. Keep them honed with a steel and get them professionally sharpened once a year and you're good to go.
As for cutco, I was cooking at a friend's house and struggled with them because they are so light and flimsy. Lesson learned: always bring my own!
ride&cook at 7:43AM on 07/19/09
I would add a good quality sharpener as well. I am famously useless with a chef's steel, so I have a two-wheeled ceramic one. Makes all the difference.
NotAmerican at 7:45AM on 07/19/09
Just to add a point of clarification, knife sharpening and using a steel are two different, but related processes. A steel keeps the edge straight. Sharpening removes metal and, well, sharpens the blade. Both are necessary, but are not the same. I would add to my original post, that you might want to also invest in a decent steel.
derosa at 8:17AM on 07/19/09
You can buy top quality knives for much less. Over the years, I have added knives - one at a time - as needed. Watch for sales at places like Macy's or try Bed Bath & Beyond. They mail coupons for 10 and 20% off.
Personally, I like Wustof knives, but Henkels are good too Both hold an edge with proper care.
My best advice - don't put them in the dishwasher.
suegsf at 8:35AM on 07/19/09
To be honest, there's no need to drop 1000 bucks on any knife set. There are four knives that you'll use regularly: 1 chef knife (8-10 inch), 1 paring knife, 1 bread/serrated knife and boning knife (flexible blade). Even if you go out and buy good brands, you'll have spent well under a grand. Cutco knives are okay in that they stay relatively sharp, but I really think you can do much better for the price. Of the major brands, I personally prefer global but it's really a matter of personal preference. If you want to go all out, check out Korin.
misterhee at 8:39AM on 07/19/09
Tons of threads on this topic - this site search for Cutco turns up quite a few.
producestories at 8:51AM on 07/19/09
you only really need three knives -- a paring knife for small jobs, a large one for chopping veggies and prepping meat, and a serrated one for bread. you can spend less than 200 and get wonderful knives, if you buy them on sale. i have wusthof and can hiighly recommend them. they are a joy to use and if you steel them regularly they will keep an edge for a long, long time. the serrated knife i think i bought for $11.95 and it works perfectly. cutco knives are ok but you can do a lot better for a lot less.
cybercita at 9:54AM on 07/19/09
Restaurant supply stores are also a great source. They usually have them displayed all together so you can pick them up and see how they feel. I like the serrated blades that have the angled handle but that's a personal preference.
And derosa is right, sharpening/honing and steeling are two different but equally important things. Wikipedia has a useful explanation.
gingercookiewithlime at 10:20AM on 07/19/09
I have a mis-matched set of Henckels that I've acquired from TJ Maxx over the last few years. The ones I use most are the small serrated one (awesome for bread ad tomatoes), an 8-inch chef's knife (I have small hands and the longer ones are unwieldy for me) and the Santoku. Recently, a chef friend of mine gave me a Shun Alton's Angles which is sharp as hell, and a Shun serrated utility knife. I don't use the Shuns every day, but they are absolutely terrific when I am cooking in vast quantities. You don't need to spend $1000!!! Use the money for good ingredients instead :).
FoodieSearching at 11:23AM on 07/19/09
i have a set from cutco. they are nice but i wouldn't pay 1000 for them or any other for that matter. the bf's son worked for them so we bought the block of knifes/steak knife with a sharpener. it was about 130. i prefer a old knife i've had for about 22 years. cheap old thing but it'll cut through anthing.
dearrie at 11:45AM on 07/19/09
I've been buying knives for over 40 years--starting with MAC knives, moving to Henckels, Wustof, and some very pricey Global knives. All are good, but my very favorites are my least expensive ones: Chicago Cutlery Walnut-handled knives. They are on a super sale now:
http://www.cutleryandmore.com/chicago.htm
A whole knife block full of great (very sharp) knives is $65, and a sharpening steel is $12.95. Free shipping. You have to wash them by hand, and the walnut handles aren't as elegant as the 10-times-more-expensive German brands, but I'd take the other $900 and go on vacation!
Teachertalk at 12:46PM on 07/19/09
Addendum: the 10 knife set is $89.95--not $65--but still a great deal. If you order, be sure to get the Walnut tradition knives!
Teachertalk at 12:50PM on 07/19/09
Also, keep an eye on Amazon. I bought a fantastic Shun chef's knife for $70. I feel foolish loving a knife so much.
LearP at 2:45PM on 07/19/09
Absolutely do not put your knives in the dishwasher! Ever! Check out my favorite knife shop online http://www.agrussell.com/kitchen/c/139/ or try these guys http://www.agrussell.com/kitchen/c/139/ .
beersnob at 3:15PM on 07/19/09
You are going to thank me for this:
Visit cutleryandmore.com. They are having a blowout sale on Henckels Four Star knives, my personal favorites. You can buy a $600-$700 set for under $200. If you don't like those, they have a huge selection of other brands.
Like a previous poster, I use a ceramic two-wheel sharpener made by Wusthof. Every time I use a knife, after I wash it, I draw it through the sharpener gently for a few strokes. This has kept my knives sharp.
If you don't buy a block set, I recommend starting with a 3"-4" paring knife, a 7" santoku (for thin slicing), a 8"-10" serrated knife for tomatoes, bread, etc., and a 8" chef's knife. I also use the 10" chef's knife quite a bit for hacking up chickens, watermelons, mincing big piles of herbs, etc.
salpico at 3:32PM on 07/19/09
My Wustof paring knife, 8-inch chef's knife and serrated bread knife are so old that they have ebony handles. All of my knives are Wustof ~ I won't buy any other kind. And NEVER put them in the dishwasher or even down in the sink.
I also use my sharpener after every use. Knives always are very sharp.
duncan1205 at 4:03PM on 07/19/09
Definitely make sure you can return the knives if you try them and don't like them, or see if they'll let you cut some veggies in the store (smaller stores will!) I got stuck with a $120 Henckel's knife that is just too heavy for me. I mean, I'm a twenty-three year old guy that hits the gym, and it's just far too heavy for any fine control on the cutting board! The store I bought it from refused to take it back after it had been used.
A year later, I bought a different, lighter Henckel knife that I enjoy much better.
Tally at 4:44PM on 07/19/09
This is the second link I meant to post above: http://www.smkw.com/webapp/eCommerce/prodlist.jsp?Mode=Cat&Cat=67
beersnob at 5:10PM on 07/19/09
Alright alright, you guys are just confirming everything I was already feeling. Thanks for the help. 1000 for knives really is ridiculous.
@salpico That site is amazing. I've had good experiences with the wusthofs and henckels so I may get a few of those but those Globals look mighty fine... there really is such a thing as too many choices. haha
avryan at 5:16PM on 07/19/09
You don't need a set - just what you'll actually use. This triad consists of: A good chef's knife, a parer and a serrated knife. You might add a santoku (veggie cleaver) if you like the feel of them. Beware of true "specialty" knives (cheese knives, tomato knives, etc.). Unless you own a cheese shop or live on tomatoes, gimmicky special knives are a waste of money.
Cutco knives are dead sharp and if you like the feel of them and believe you'll use them, go for it. Tell the salesman to STFU about selling you a set. Just grab the ones you like and hightail it out of there.
therealchiffonade at 5:40PM on 07/19/09
If you have a knife that doesn't have a wooden handle, why can't you put it in the dishwasher? I've never had anyone adequately explain this to me.
RegrettableFoodie at 5:48PM on 07/19/09
agree... i almost fell once for the cutco shpeal. I favor wustof's knifes... I have 2 tomato serrated kinfes that are my go-to knifes for everyday. However, I bought the other day a Furi Rachael Ray curved santoku and I LOVE IT!! It is 5 inches, perfect for a petite like me. I have bought all these knifes at Marshall's and I have not paid more than $20 for any of them... no need to spend thousands at all...
MadelynRodriguez at 5:51PM on 07/19/09
We have a fairly large selection of Wusthof Grand Prix IIs, and we love them. I also have a really nice Furi santoku that I use for a ton of chopping.
nightowl at 6:05PM on 07/19/09
my best advice would be to listen to derosa, i echo everything this person said.
olddad at 7:35PM on 07/19/09
You need 2 and at the most 4 knives... Paring, chef (as big as you can comfortably handle) and perhaps a boning knife if you deal with a lot of meat (I prefer a shorter non flexing boning knife) and if you must, get a serrated knife for breads... Aside from those most home cooks are wasting their money with big ole block sets (I keep mine on a magnet mounted under the cabinets not in a block). I happen to be a henkels/shun snob but Global makes some great knives for less money.
DON'T and I mean DON'T at all costs buy Chicago Cutlery... It's cheap and it's crap low carbon that doesn't hold an edge. You would be better off trying to cut meat with a spoon than one of those knives. Don't believe me try this... Slice a potato in half with one and feel the cut surface, it should be smooth as glass... You'll never get that feeling with chi-cutlery...ever!
If you pay 1000 dollars for a set of knives, you may need a check-up from the neck up!
Maybe 75-175 for your chefs knife, 35-75 for a paring, 50-100 for a boning. Buy a 20 dollar serrated knife and When it looses its edge after a couple of years(it will), just get another.
Also, do yourself a favor and get a few lessons on sharpening and honing your knife then get a good wet, or oil stone and a steel and, USE THEM! Good luck with your knife purchases.
Pavlov at 10:07PM on 07/19/09
I guess I can weigh in here. I dont shop brands as much as functionalty, materials, comfort, and finally price. I look for VG10 steel, this stuff is so hard it gives an edge so sharp you could perform surgery on a house fly with it. I like 1 peice construction (meaning the blade tapers into the handle and the grip wraps around it). I look for good weight and balance this is especially important if you are a caterer or professional who has to prep mass quantities of things! Shun, Wusthof, Mishono, Global, are all really well made and yes..... some of these you might have to second mortgage your house to buy. Shop knife shows and pawn shops and you might find some of these at bargain prices. Best of luck!
rdhalliii at 11:54PM on 07/19/09
I have a few cutco just a few. I havea few of everything even some Japanese knives. I don't like full sets, You should pick what feels good in your hand because thats where you will be using them. It is a tool pick them as if they are tools.
JerzeeTomato at 12:20AM on 07/20/09
@ regrettablefoodie: The pressure of the water hitting the edge of the blade dulls the blade. And the knife gets knocked around and bounces into the other stuff in the dishwasher damaging the blade further. Here is a "knife encyclopedia" http://www.agrussell.com/Knife_Encyclopedia/a/74/ that can answer a lot of questions.
beersnob at 5:23AM on 07/20/09
Does anyone here oil their knives? I wash them under the tap and wipe them down, but I've never oiled them, although I've heard it's quite common.
NotAmerican at 9:11AM on 07/20/09
There is no advantage to oiling knives made of stainless steel. However, some knives are made of carbon steell. Sabatier is one brand.
Carbon steel is nice, because it is easier to sharpen and hone, however these knives discolor and even rust, so oiling might help. Obviously, you should use food-grade mineral oil.
salpico at 12:25PM on 07/20/09
I love a good knife. Mine are all mixed up, too. My sentimental favorite is a 1950s Ecko bread knife, and my everyday go-to is a 25-year-old Chicago Cutlery paring knife.
betteirene at 12:48PM on 07/20/09
I'm a big supporter of Henckels and Wusthof. I have Henckels for home use (chef's knife, steak knives, etc) and I was lucky enough to get a good set of Wusthof from school included in my tuition. My chef's knife and serrated knife are quite possibly the best tools a cook can have. Both brands are excellent.
meem21 at 12:57PM on 07/20/09
I m personally fooooooor Henckels. I have one and that is my all time favourite. They are simply the best chef knives.
creationz2009 at 1:47PM on 07/20/09
as a former professional chef, I recommend against buying "sets". most of them contain knives you will rarely if ever use.
best thing you can do is buy the pieces you need/use. you will want:
a chef's knife, preferably something with a full tang and riveted handle
a paring knife 3 to 4 inch blade
a utility knikfe like a santuko
a serated knife, i prefer an 8" offset myself. these are good for breads, various fruit including tomatoes.
with all of that said, the brands I recommend are Wustof and Shun, they are the best quality I have had the privillage of using. i still have the 10" chef's knife I bought after graduating culinary school back in 1989, still sharp enough to shave with.
Alan
aholsber at 3:50PM on 07/20/09
I bought a super basic Henckels set that came with an 8" chef's knife, 6" chef's knife, two paring knives (not sure exact length), 10" carving knife, 6" serrated knife and 10" serrated. Other than that, I've bought a small cleaver and a santuko.
jboylan at 11:39PM on 07/20/09
oh my goodness, $1k for knives? Are you getting a full set of swords to go along with that?
Get ye to a marshalls/homegoods/tjmaxx and scour their kitchen goods section. I lucked out and got a set of Henckels - the heavy weight, professional set - for less than $60. Granted, it didn't have the kitchen shears it was supposed to come with, but who cares? I got a chef's knife, a paring knife and a utility knife. I bought the shears separately for less than $15. Now I'm on the lookout for a santoku, and am even considering getting a lighter weight chef's knife now that I've got carpal tunnel.
lorelei76 at 11:44AM on 07/21/09
I've got 3 knife blocks. OK, maybe you don't need that many knives, but there are times when you need a specific knife for a specific job.
As many advised already, I'm very, very happy with my Henckels 4 Star knives. Henckel's produce everything from low end budget knives (not worth the price) to higher end professional grade 4 and 5 Star Knives.
They'll last a lifetime with minimal care.
I always use the steel before I put away the hand washed knife.
If I could only buy 4 knives, I'd recommend :
1. Chef's knife - I like my 6 or 8 inch (depending on what feels comfortable to you.
2. A 3 or 4 inch paring knife.
3.Boning knife - perfect and easier to use to trim from the bone or removing silver skin from a tender loin.
4. Bread Knife - versatile for more than just bread.
I use these knives on a daily basis and have for 30 or 40 years and they're in great shape.
I've given the basic set of knives for wedding presents and it's nice to go visit my friends that have been married for 25 years and their knives are in good shape.
There's nothing worse than going to someone's house and using their dull, beat up knives.
I'd go the the 4 Stars or if you prefer, Wusthof makes a good knife too, but don't go for these sets that are $50-100.
Most of these go on sale and that's when I'd buy one or two, then add others over the years.
For $1,000, I'll get the knives, buy a plane ticket and deliver them to you and give you a lesson to boot, and still have change.
HTH.
PS: I've tried the santoku, and still go back to my tried and true 6 inch chef's knife. There's a reason that design works so well.
Grifola frondosa at 1:16PM on 07/21/09
OMG, I sold knives in college and no, don't buy them. They are good knives but extremely pricey.
ArchieLeach at 1:58PM on 07/21/09
I love my Shuns - a chef's knife, a meat knife and a cleaver. Very lightweight and ergonomic, which is helpful with the carpal tunnel. An Edge in The Kitchen, by Chad Ward, is a great, fun read and helped me make some informed decisions about more than knives.
EeveeV at 2:26PM on 07/21/09
Hmmm,
Knives... I love knives. We (wife and me) have a set of 6 global knives consisting of my chef's knife, big and small santoku (his and hers), his and hers pairing knife, and a bread knife. Added to that a filletin gknife, a big bread knife, and a massive cleaver.
Although that is enough knives for anyway, I just ordered a new one, after trying it at a friends: http://www.molenmes.be/en/enkk01.htm
These knives are fantastic! Just unbelievable. Same goes for a few Japanese handmade knifes, incredibly sharp and staying that way.
Anyway I would recommend getting a cheap cleaver (paid about 20 euro for mine) to crack bones and lobster shells. I don't use it every day, but it is very useful when I need it.
Also get a good storage solution. I prefer a magnetic strip, as my workspace is already full enough as it is, and I find knife blocks get dirty on the inside after a while. If you opt for a knife block store the knives with the sharp side up, so the blade doesn't get damaged. Another option is to get a cheffie style knive pouch thingie (whatever they are called).
Enjoy your new knives!
Gouda at 2:57AM on 07/22/09
I will say a few positive things about Cutco: 1, the steel that they use is very tough so they do last forever, 2 they are built very well for what they are, 3 their serrated blades are superb, 4 their shears are quite possibly the best I've ever used - amazing.
However they have nothing on my beloved Shun knives. As said above you should put together the set of knives that does the work that you need. My cutting tools kit contains:
Shun 10" chefs
Shun 3 1/2" paring
Shun boning
F Dick 10" offset serrated
Cutco shears
That cost me about $350 and I haven't found any cooking task that I can't do with just the above.
Bunnyman at 11:12AM on 07/22/09
anything by forschner/victorinox- they make swiss army knives, i'm confident they know their craft. their 4 1/2" round-tip wavy-edge knife is probably the most used implement in my kitchen- i would happily shell out another 8 bucks for one any day!
punkrockmartha at 2:49PM on 07/22/09
Cooks Illustrated has reviewed chef's knife in the previous year. I'd go to their site for realistic recommendations. This cutco pitch sounds like the vacuum sales pitch where they put your vacuum cleaner to a head-to-head test with theirs. Theirs wins and the price is only $1600.00, but if you buy today, they'll knock the price down to $1350.00. Eventually the salesman "calls their sales manager" and cuts the price down to $800, that's a 50% savings! yada yada
All the previous posters offer excellent advise. Heck, even Global's are a bargain compared to the cutco knives. Me? I use my 25 year old Chicago Cutlery. I take care of them and they in return cut everything. It's a beautiful relationship.
RossS at 11:29PM on 07/22/09
I love my Grohmann 6" chef knife. Better than any other I have owned. I received it as a wedding gift.
I have a Cutco carving set that I received from my old employer as an award. It's nice, but I don't use it that often.
mandylynn902 at 12:36PM on 07/23/09
Here is another suggestion. Pick your favorite drink of choice then have two or three in quick succession. Then go to www.bladegallery.com and start ordering knives with strange Japanese names. Later, when you sober up, you'll have an amazing array of knives that you will treasure forever. And, when the bill comes, remember, you were drunk at the time....
Leper at 12:25AM on 07/24/09
MAC knives. Best value. I have a 8.5" hollow professional chefs knife, 8.5" hollow santoku, and 3.5" paring knife. I've had a "yan can cook" dexter russell chinese cleaver for over 20 years. Recently I've add a Forschner 6" boning knife, a Sanelli 8.75" fillet and the mother of all knives, a Sanelli 113628 Premana Professional 11 Inch Half Heavy Knife--otherwise known as the "X-17" (that's what Alton Brown called it) knife Mario Batali uses on Iron Chef --for serious bone hacking.
msecondo at 4:36PM on 07/24/09
@Bunnyman - I agree. Shun knives cut beautifully and are really comfortable to use. Glad to find another fan.
cheers at 7:05PM on 07/24/09
I agree with mister hee - there are only 4-5 knives one needs, and no need to get a "set". I have a chef's knife (santoku), a paring knife, an offset serrated bread knife, a boning knife - those are my core knives. And I also have a big-ass chinese cleaver I bought for
The absolute most important thing is the feel in your hand. I'm small so I prefer a smaller chef's knife. And although I love Global as the best design objects ever, they don't feel "right" in my hand the way the Wusthoffs do. Your knives must fit you. And sets tend to be overkill and don't always fit.
Dcarl1 at 10:57PM on 07/24/09
for some reason my comment above didn't post all the text, and cut it off in mid-paragraph. What I meant to say was that my chinese cleaver I bought for less than 10 dollars in SF Chinatown, and it's the best for hacking through bone to cut meat into smaller bits for stews and curries and the like. It's loads of fun, and it was cheap as all get-out.
Dcarl1 at 11:01PM on 07/24/09
No one mentioned Ron Popeil's amazing 2 set offer for how much ... three easy payments of just $13.33! :-)
dmcavanagh at 11:31PM on 07/24/09
I am surprised at most people's responses. Only a couple of cooks have mentioned Japanese steel. Tools you use every day are worth spending money on. Check out this site for some crazy knife porn. www.japanwoodworker.com
Also not a single person mentioned a filet knife as part of a set. If you fish or cut up whole fish with any regularity, add a filet knife to the set. I have a hand made job from a local maker handed down to me by my Dad.
My most used knives are:
10" Henckels Chefs knife
13" overall length antique Deba( very old school used for breaking down fish and small game, think THICK blade for chopping through bone)
Filet knife
Boning knife
6" Henckels
Waterstones are the single best sharpening tool if you understand what you are doing. Daily sharpening/honing I do with a ceramic "steel". It does both honing and light sharpening at the same time. They are fragile. I broke my last after putting it in my back pocket and then bending over. My rain gear broke it. Good thing they are only about $8.
climbhighak at 1:29AM on 07/25/09
I have a bunch of single, "good" knives, but I return again and again to my $35 Oxo "Good-Grips" santoku. I also got a pink-handled santoku at Boutique Target for like $8, and it rocks (and I AM a knife snob). Save the big bucks for a nice pan. (and yes, @climbhighak, that is some good porn--I have a Japanese knife made from "reclaimed anchor-chain"-awesome!)
bruisedbuddha at 10:12PM on 07/26/09
I will say this like vehicals buy American made!!! I love dexter russell, and Lampson Sharp both located in Western Massachusetts. They are similar to german knives (henkel, and Wostof) but its always nice as someone who lives in Massachusetts to buy local.
topchef at 3:47PM on 07/27/09