Captain's log- it's 12 DEC 2024 and my wife was right...

LuckyDuck

LuckyDuck

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    • Nov 4, 2020
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    #1
    On kitchen knives.

    We bought what I considered an obscenely expensive set of kitchen knives in November. Approaching custom 1911 prices expensive... well dang if I haven't changed my opinion of it being frivolous after using them for the past month or so.

    I still think we grossly overpaid but dang if a set of quality kitchen knives don't just punch way above their price point/assumed influence. These things (for a lack of better words) fucking rock.

    Anyone else have a similar experience?

    -LD
     
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    #3
    I'm a kitchen knife loving guy, but I have to know, what brand we are talking about, and..... unmm... how much is a custom 1911 anyways?

    I've got a set of victorinox kitchen knives I've had for probably 15 years, and I use them daily. I've had and have a handful of other sets, and I own a bunch of old carbon steel chefs knives that I like, but my victorinox knives are just excellent, but they weren't that expensive. I don't think I paid more than $400 for the set back then..
     
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    #8
    DIBBS said:
    Don't leave us in suspense, what brand/set did you purchase? We probably need to upgrade... using OLD stuff... very old.
    Click to expand...
    Well dang- thanks for calling me out on that one, talk about an obvious detail that I failed to include... To answer your question, the set I purchased was the "Wustof Classic 26 Piece Knife Block Set" In addition to that about a week prior I picked up a Wustof carving knife set.

    I'm not going to tell you that these are the greatest things since sliced bread, but holy smokes- just having a quality set of knives has been far more of a game changer than I anticipated. Truth be told- when I was researching new kitchen knives it really seemed to boil down to Japanese vs German knives. There was a difference in steel used (from what I could ascertain from the popular brands) where the Japanese brands were sharper but more brittle with their approach and the German knives were "softer" so also incredible quality but might not hold the edge quite as well as the knives from Japan. If it was up to me- I likely would have picked the Japanese brand all said and done.

    So what kind of "forced my hand" as it were was the carving knife set I mentioned, my wife picked them out of the German/Japan options so we just mainly followed through with that preference (largely being how the handle felt in the hand/balance of the knife if I'm remembering correctly which I think I am).

    -LD

    ​

     
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    #9
    Hecouldgoalltheway said:
    I'm a kitchen knife loving guy, but I have to know, what brand we are talking about, and..... unmm... how much is a custom 1911 anyways?

    I've got a set of victorinox kitchen knives I've had for probably 15 years, and I use them daily. I've had and have a handful of other sets, and I own a bunch of old carbon steel chefs knives that I like, but my victorinox knives are just excellent, but they weren't that expensive. I don't think I paid more than $400 for the set back then..
    Click to expand...
    Completely understand your position (especially now). The details are in Post #8 and "egg on my face" as they say because I should have included that information in my OP. Aside from that- I really am shocked how much of a difference a good set of kitchen knives makes a difference.

    -LD
     
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    #10
    W54/XM-388 said:
    Good cutlery can last decades.
    Much like good cookware.

    If you can afford it, why not.
    Click to expand...
    You aren't wrong there- truth be told though- until I dabbled into the higher quality kitchenware recently, I admittedly just didn't know what I was missing out on. One of those- you don't know what you don't know type of scenarios. But you're 100% correct.

    -LD
     
    #11
    sinister said:
    I bought a Wustof Chinese Chef-style knife and a big-ass cleaver. I love these things.
    Click to expand...
    So as I posted recently, that's the brand I went with and full disclosure, the cleaver is freakin' awesome. This is like middle eastern law type of blade that's used to amputate hands from arms. It's so sweet and only took me about 40 years to appreciate a cleaver too. All that to say- totally get where you're coming from.

    -LD
     
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    #14
    I know that it's the Pit and folks are naturally skeptical of what's shared here but shenanigans aside- I really cannot oversell the difference quality kitchen knives make...

    Don't know if it adds any credibility to my remarks but here's a pic of the knife set I was referencing...

    1734063910774.png
     
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    #15
    Wait till you test a high carbon, non-stainless knife, or something in an AEB-L steel (or similar).

    Wustof builds a great knife, but I stepped away from factory sets about 25 years ago and started adding individual knives made by folks who are really good at what they do. Some of mine are reclaimed bandsaw blades (easy to re-sharpen, wicked sharp, durable edge), some are Japanese san-mai (soft outer layers, extremely hard core) that only get sharpened about once a year, will etch glass, but can chip if they bump the stainless sink or the granite counters, and some are high end steel as mentioned above.

    I guess this is my confessional of being a knife whore. I could use a kitchen knife once and wash dishes once a month and not run out, other than not having exactly the blade I want for a particular task.

    Folks on a limited budget could do very well with the Victorinox blades with the Fibrox handle. That's what I use for processing deer & wild hogs, and they are awesome for the price. That's also what I keep in my travel cooking kit, and what I gift to young/starting chefs. I've had a few of my younger friends need/ask for cooking lessons after a breakup or divorce, and a Victorinox petty/santoku combo is my typical cutlery gift.
     
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    #16
    dustingaunder said:
    I know everyone is still mad at them but the benchmade chefs knife is the best kitchen knife I’ve ever used. It’s incredible.
    Click to expand...
    I hear ya- doesn't matter to me what brand anyone uses, but just wanted to get the word out that it's nothing short of amazing the difference that it makes when you switch to high quality kitchen knives. I would have thumbed my nose at the idea myself 2 months ago before I started dabbling in this world and the difference is rather remarkable (to me).

    -LD
     
    #18
    My wife has a habit of dropping them in the sink...

    So we have a few blocks full of Chicago cutlery. They work great when they're sharp. I have a knife sharp belt sander to keep up with them.

    I have a few German knives neither her or the kids are allowed to touch "for processing game only". She just doesn't know that's what I'm using every time I tell her to chill while I cook... 😂
     
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    #24
    Timely, I'm thinking about a new set of kitchen knives with the black Friday and Christmas holiday sales going on. I'm currently using a hand-me-down set of Henckels that I've had for 10 years or so, and were used for probably 10 years before that. They're still in great shape, I kind of just want something that I've chosen. Different handle shape, material, that kind of thing.

    I'm generally quite tight fisted but things like tools, I try not to skimp on. If I expect to use it frequently, for a long period of time, I'll generally spend the money. Cookware, knives, fishing rods, reels, tents, all that stuff is worth getting the good stuff. Jeans and shirts? Amazon Basics and Target 😂 My shoes have holes but I wouldn't be caught without my Shimano Metaniums!
     
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    #26
    Major Wader said:
    Wait till you test a high carbon, non-stainless knife, or something in an AEB-L steel (or similar).

    Wustof builds a great knife, but I stepped away from factory sets about 25 years ago and started adding individual knives made by folks who are really good at what they do. Some of mine are reclaimed bandsaw blades (easy to re-sharpen, wicked sharp, durable edge), some are Japanese san-mai (soft outer layers, extremely hard core) that only get sharpened about once a year, will etch glass, but can chip if they bump the stainless sink or the granite counters, and some are high end steel as mentioned above.

    I guess this is my confessional of being a knife whore. I could use a kitchen knife once and wash dishes once a month and not run out, other than not having exactly the blade I want for a particular task.

    Folks on a limited budget could do very well with the Victorinox blades with the Fibrox handle. That's what I use for processing deer & wild hogs, and they are awesome for the price. That's also what I keep in my travel cooking kit, and what I gift to young/starting chefs. I've had a few of my younger friends need/ask for cooking lessons after a breakup or divorce, and a Victorinox petty/santoku combo is my typical cutlery gift.
    Click to expand...
    Same.

    I only buy them one at a time. People don’t realize how many amazing knife makers Japan has just cranking out high quality stuff. Most people overspend. This place got me educated and set up. I really only use 3 knives.

    Loading…

    knifehouse.com

    As others have said…learn to sharpen or pay the man to do it correctly.
     
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    #29
    LuckyDuck said:
    On kitchen knives.

    We bought what I considered an obscenely expensive set of kitchen knives in November. Approaching custom 1911 prices expensive... well dang if I haven't changed my opinion of it being frivolous after using them for the past month or so.

    I still think we grossly overpaid but dang if a set of quality kitchen knives don't just punch way above their price point/assumed influence. These things (for a lack of better words) fucking rock.

    Anyone else have a similar experience
    -LD
    Click to expand...
    Not me. Like everything on the planet, you get what you pay for but sometimes you don't. Research is the key! you need to know the steel involved which will vary by purpose and which knife to use for different tasks.

    I use expensive knives. They are much better than inexpensive ones in that they hold an edge MUCH longer than inexpensive ones. It's the steel quality and the by-hand manufacturing of the edge that makes the difference. OH! and never ever use anything other than a quality wood cutting board like say Boos Block. Nothing ruins a high end edge faster than a plastic cutting board!

    I have a photo website the has a Cooking and BBQ section. Click on the link below left if you want to look :) - WARNING! clicking on the link below will make you hungry:

    Cooking and Grilling

    That all said, the best inexpensive knives are made by Swiss Forschner under the Victorinox trade name. They use stamped blades made of excellent steel. But you'll have to sharpen them more often. Here's my go to one of those:

    1734095875562.jpeg


    Here's a couple of the expensive ones I use (I own like 6 different ones), waited 6-months to get the first one below!

    _DSC3779_DxO-L.jpg


    And here is my 11-inch sushi (one side beveled the other flat) knife. It's pure carbon steel and so it will rust - not recommended unless you can take the time for the extra care it needs, but extremely sharp!
    _DSC9729_DxO-2160-L.jpg
     
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    #32
    I have a couple of Glestain and Suncraft Senzo Pro's .

    I have to say, the Glestain works as advertised. Starchy stuff does't stick and they are sharp as shit. Suncraft...also sharp as shit and great steel.

    Though, for everyday use, I still use my cheap old Dexter-Russells sharpened at 15 deg (chef) and 20 deg (bone). Yes, they have to be sharpened more; but I actually kind of find it relaxing. :).

    I did try to help a neighbor out who had some Wustoffs (I think) and they must have been cheap ones because I've never seen a blade with so many chips. I basically told them...these are too damaged for me (truthfully I didn't want to blow my own stones on bring them back to life).
     
    #34
    BytorJr said:
    I did try to help a neighbor out who had some Wustoffs (I think) and they must have been cheap ones because I've never seen a blade with so many chips. I basically told them...these are too damaged for me (truthfully I didn't want to blow my own stones on bring them back to life).
    Click to expand...
    Automotive sand paper, and a granite tile from a home improvement store. The sand paper is cheap and easily replaceable when worn/clogged. The tile is sufficiently flat to reprofile a blade before going to expensive stones.

    That reminds me. I need to soak my stone and sharpen a couple of knives…
     
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    #35
    Around 2008 my son worked with a head chef of the Stockfarm "club" for an upcoming Seattles best teen chef competion. He took first and won tuition to the Culinary Institute Of America. We weren't rich by any means and I worked a bunch of overtime to purchase a set of Henckel knives and other utensils. I have always appreciated a good knife.

    The most amazing thing I learned from all of this is a normal household has no idea how to properly grip and hold knives properly. Just knowing how to hold a knife makes pretty much any Ronco knife "good enough" for every day use.

    That's about the extent of my knife knowledge. Gentlemen, hold your kitchen knife properly. Check out a "blade grip"

    Just to add, get a proper fish spatula for your kitchen too.
     
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    #36
    LMTMWS said:
    I love our Shun knives. After you get something like that you are spoiled forever.
    Click to expand...

    These things are really something. Kind of like Samarai sword.

    Quote "Shun knives use a core of hard steel sandwiched between layers of softer steel, a technique called cladding that originated with samurai swords."

    I inherited my mothers one Shun and it's so far above my other kitchen knives I hardly use them even though the smaller regular knives are more handy for most tasks.

    A story - my mother bought it because she got disgusted with her regular cutlery which were a decent brand she bought in Germany when my Dad was stationed there in the 70's. These don't hold an edge the best.
    The Shun eventually dulled and about then I had bought a WickedEdge sharpener. When done it was almost too sharp if that is a thing?!
    I warned her about how sharp it was but the old gal wasn't careful and cut herself pretty bad.

    2 weeks ago I bought a EDC knife with a Magnacut blade. Supposed to be the new miracle steel with 63 or so hardness and retaining corrosion resistance like Stainless Steel.

    OP might want to look into it as well.
     
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    #37
    hlee said:
    Automotive sand paper, and a granite tile from a home improvement store. The sand paper is cheap and easily replaceable when worn/clogged. The tile is sufficiently flat to reprofile a blade before going to expensive stones.

    That reminds me. I need to soak my stone and sharpen a couple of knives…
    Click to expand...
    You can use the same surface plate and sand paper to lap your stones back to flat.
     
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    #38
    hlee said:
    Automotive sand paper, and a granite tile from a home improvement store. The sand paper is cheap and easily replaceable when worn/clogged. The tile is sufficiently flat to reprofile a blade before going to expensive stones.

    That reminds me. I need to soak my stone and sharpen a couple of knives…
    Click to expand...
    Thanks @hlee. Yeah, I would NEVER let my blade get that bad and they are not that good of neighbors by any means.

    I actually have quite a few stones...boride (100-1000), Shapton's, and my homestate Novaculite which still gives a great edge so long as it's not super-duper steel. Even for those, the black-hard/translucents will mirror them. I don't go nuts, no leather strops here :).
     
    #39
    hlee said:
    Automotive sand paper, and a granite tile from a home improvement store. The sand paper is cheap and easily replaceable when worn/clogged. The tile is sufficiently flat to reprofile a blade before going to expensive stones.

    That reminds me. I need to soak my stone and sharpen a couple of knives…
    Click to expand...


    To add to this, I have several off cuts of granite countertop that were free. Local granite countertop place just has a big pile out back of sink cut-out and drops from the end.

    Easily the most inexpensive way to pick up decent sized already polished flat chunks of granite.
     
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    #40
    steve123 said:
    These things are really something. Kind of like Samarai sword.

    Quote "Shun knives use a core of hard steel sandwiched between layers of softer steel, a technique called cladding that originated with samurai swords."

    I inherited my mothers one Shun and it's so far above my other kitchen knives I hardly use them even though the smaller regular knives are more handy for most tasks.

    A story - my mother bought it because she got disgusted with her regular cutlery which were a decent brand she bought in Germany when my Dad was stationed there in the 70's. These don't hold an edge the best.
    The Shun eventually dulled and about then I had bought a WickedEdge sharpener. When done it was almost too sharp if that is a thing?!
    I warned her about how sharp it was but the old gal wasn't careful and cut herself pretty bad.

    2 weeks ago I bought a EDC knife with a Magnacut blade. Supposed to be the new miracle steel with 63 or so hardness and retaining corrosion resistance like Stainless Steel.

    OP might want to look into it as well.
    Click to expand...
    ooooo, Magnacut. I have one blade in Cru-Wear (similar but more susceptible to corrosion). Haven't sharpened it; nor used it much. I've been waiting for a Para 3 in Magnacut. The best magnacut deal I've seen ($$ wise) was the Hogue.
     
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    #41
    BytorJr said:
    ooooo, Magnacut. I have one blade in Cru-Wear (similar but more susceptible to corrosion). Haven't sharpened it; nor used it much. I've been waiting for a Para 3 in Magnacut. The best magnacut deal I've seen ($$ wise) was the Hogue.
    Click to expand...

    I bought this Dawson Steadfast. The gal was telling me they use USA made steel which is superior to a copy cat Magna type produced overseas which "tries" to emulate the original but falls short in consistency of attributes.
    20241213_105432.jpg
     
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    #44
    I've been browsing the Zwilling and Wusthof knife lines online, seems like the blade shapes have changed over the years (decades). The knives seem to have larger bellies and the tip is higher, closer to the spine.

    So far I think I like the Zwilling Pro and Wusthof Classic lines. I've also been looking at K-Sabatier, a French knife, and like them as well. K-Sabatier is what many of the older Euro knives were patterned after, and seems they've kept their pattern. They are also known to be more heel weighted. Unfortunately they don't seem to have any US retailers in my state so I wouldn't be able to handle before buying.

     
    Last edited:
    #45
    Nothing like a nice set of knives. Just as important to make sure you have a good cutting board or surface that won't dull them fast. Keep some crap knives around for cutting dishes in pans. Have a good sharpener like a wicked edge where you can just touch them up. Seen way too many people using crap sharpeners that take a lot of material off or roll edges. Investing in that WE sharpener was probably more important for us as the knives themselves. Only takes a few light passes and hit it with a strop quick and it's razor sharp again. We're going on 15 years on an assortment of nice knives and they still perform as new. Don't see why knives wouldn't last a lifetime in most cases.
     
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    #47
    LuckyDuck said:
    On kitchen knives.

    We bought what I considered an obscenely expensive set of kitchen knives in November. Approaching custom 1911 prices expensive... well dang if I haven't changed my opinion of it being frivolous after using them for the past month or so.

    I still think we grossly overpaid but dang if a set of quality kitchen knives don't just punch way above their price point/assumed influence. These things (for a lack of better words) fucking rock.

    Anyone else have a similar experience?

    -LD
    Click to expand...
    Mmmmm .. how many stitches????😂😂
     
    #48
    Bigfatcock said:
    Wusthof classic ikon are my favorites. I use a pull through sharpener.

    Dexter-Russell have given good service too.
    Click to expand...

    Which pull through sharpener? I think I’m about to pull the trigger on some classic ikons and saw Wüsthof has a pull through.

    My experience with other pull throughs have been that they get utility sharp but leaves the blade pretty rough.
     
    #49
    I use the Wusthof pull through. It doesn’t leave the blades rough, and brings them back to working sharp really quickly. It’s no highly polished 9 bazillion grit polish, but definitely good enough for slicing a tomato.

    I don’t spend a lot of time on sharpening kitchen knives. That’s why I buy workhorses and not custom made knives.
     
    #50
    IMG_0607.jpeg

    Picked up some ENSO knives for daily use. Stainless steel Damascus and they’ve worked great. I have two of the boning knives, which I use for deboning deer and sheep. Keep them clean and dry, run them over a steel when I put them away. Not the most expensive, but I’m not a professional chef either.
     
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