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Cutlery

B

bczoom

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Hmmm, we don't have an "Around the Home" forum section so I guess I'll ask here.

Any thoughts/recommendations on a "decent" set of cutlery?

I only need something similar in quantity/size that comes in those blocks. 6-8 steak knives and a few others.

I got a Tramontina paring knife as a stocking stuffer and it seems pretty sharp.

My main want is sharp. It doesn't have to be fancy or super high quality.

About 12 years ago, a friends son was doing some door-to-door sales of knives. I don't recall the brand but they were impressive. If anyone knows what I'm talking about, please let me know the brand. The highlight of the demo was that he gave me the scissors and a quarter and said to cut it in 1/2. The scissors actually cut a quarter in 1/2 :eek: :thumb: Cutting a dime was like cutting through butter.
 
bczoom said:
The highlight of the demo was that he gave me the scissors and a quarter and said to cut it in 1/2. The scissors actually cut a quarter in 1/2 :eek: :thumb: Cutting a dime was like cutting through butter.
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Uh, I have a nice plasma cutter that'll do that. :whistle:

Otherwise, lemme know. I ainta gonna tell ya what my poor wife is still using...:o
 
Dargo said:
Uh, I have a nice plasma cutter that'll do that.
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Go ahead, rub it in... :( I don't even have a welder (nor a torch bigger than what you would use for soldering copper pipe).

Dargo said:
I ainta gonna tell ya what my poor wife is still using
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My guess is the same 20 year old stuff Mrs. Zoom is using? :rolleyes:
 
If you want really sharp, with a capital S sharp, then pick up some ceramic blades from Kyocera. They are simply amazing.

For normal knives, I favor 3 brands: Henckels, Wursthof and Chicago Cutlery. I hate stainless steel blades and strongly favor carbon steel. I prefer a knife with good balance and typically choose the largest knife for the task at hand. I also like heavy knives so I prefer forged blades. All three brands offer those qualities and they offer them at various price points with different features, handle materials, etc.

I've looked at the new Shun knives, they are basically a fake demascus style knife, they look pretty, but their beauty is skin deep. True demascus knives have hundreds of layers, The Shun knives have 16 that are bonded to a regular knife. All show, no go. IMHO

I'm not a fan of Sabatier knives. Other than being FRENCH, I think their handles are poorly shaped for real work. To thin and to slick.

Daniel Boulud has some really nice knives, he's a NY chef, I don't know who makes the knives for him but they have nice balance. On the down side, his blades are stainless steel.

Calphalon has some nice knives, fully forged, I'm not partial to the handle shape and I think they may be living on the reputation of their pots and pans, but the knives look to be nice. I've lifted a few but not cooked with any. (yet)
 
Ahhh Bob,

Maybe I should wait until tomorrow to interpret/digest what you said or maybe I can re-phrase.

What would you get if you wanted the standard 13-14 knife set for $100 or less?

Thanks Bob, but you gave me too much information/too many choices. I really appreciate everything you provided but I'm kind of a simple guy. I wholeheartedly trust your judgement so if you could just narrow it down to 2 (or better yet, pick one), I would greatly appreciate it. I don't even know where to buy knives around here so I'm off to the internet to purchase.

Brian
 
bczoom said:
Ahhh Bob,

Maybe I should wait until tomorrow to interpret/digest what you said or maybe I can re-phrase.

What would you get if you wanted the standard 13-14 knife set for $100 or less?
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In that price range you can probably(?) get a basic set of Chicago Cutlery but the two German (forged) brands are going to have knives in the $50+(each) price range. The Shun knives are even higher. The Kyocera ceramic blades are very pricy too.

Henkels has a line of stamped blade knives, those are probably in that price range also, but their forged knives are very expensive.
 
I like the RADA knives. They arent too pricey and work for me, but then again...I'n not an expert
 
I have a couple of those RADA, they were my dad's knives. He was a butcher. I'd guess these knives are 40+ years old? He liked the fact that as the blade wore down from sharpening he could also shave down the cast aluminum handle to keep the knife balanced. I always found the handle too slippery and I was never fond of the blade shape (but then again, I didn't buy them, he did, and he liked them). They are carbon blades and hold an edge well.
 
Bob,

Do you recommend poly, wood or steel handles?
(they'll see the dishwasher a lot).

Are there imitations out there I should be aware of?
I'm seeing the Chicago stuff on e-bay (with wood or poly handles) in the $50 or less range. The steel handle set for $75.
Here's an example.

Thoughts?

Brian
 
I prefer poly. I have a couple very nice wood handle knives that are delaminating from years of washing in the dishwasher. I would never buy a steel handle knife, but that is my preference. My Chicago Cutlery knives are wood handled, they are not laminated wood and have held up well considering their modest price.
 
Dean,

I'm sure they're nice, but the 2 knives in the link provide already exceeds my budget.

Brian
 
bczoom said:
Dean,

I'm sure they're nice, but the 2 knives in the link provide already exceeds my budget.

Brian
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And what about that (" Price doesn't matter.") $700.00 Goose Down Parka. Can it slice Tators?:pat:

Just pullin your chain my friend!!:D
 
Archdean said:
And what about that (" Price doesn't matter.") $700.00 Goose Down Parka.

Just pullin your chain my friend!!:D
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My body, my desired temperature, my Parka, my price... :thumb:

Since you caught me, the new knives are one of my jestures to assure Mrs. Zoom I was thinking of here if/when she sees the UPS trucks coming to visit. I just want to make sure there's some things in there for her as well.
 
OK, Shoot me if you have to for opening an old thread.

I finally found out the name of the cutlery I was thinking of in my first post. That only took 18 months. :pat:

I still haven't gotten Mrs. Zoom any new knives.

The stuff I was thinking of is Cutco. Before I buy any, does anyone have any experience with them?
 
For moderatly priced knives forshner makes a good product. Get a set of crock sticks and use them regularly and NEVER PUT A KIFE IN THE DISHWASHER. (the beating around dulls them faster than trying to cut concrete-wash and dry by hand then they'll last long enough to pass them down to your kids. rugerman
 
Cutco knives are excellent but pricey!! My aunt would send us one each Christmas for many years. I broke one cutting my homemade caramels and was shocked to find out the replacement cost.

Kevin
 
bczoom said:
Did you return it? They have a forever warranty.
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No I didn't. It's my fault it broke, just the tip is broken. I didn't follow the caramel recipe and doubled it (my wife advised against that) so I don't believe it's Cutco's fault. I also broke a tooth while eating/sucking on one which required a trip to my dentist and an $800 crown. Dang expensive homemade caramels. :pat: They definitely were rock hard!

Kevin
 
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