Sunday, November 21, 2021

Kitchen Utensil Question, Specifically A Knife Set And Sharpener.....

 

 I know there are various manufacturers and quality out there.

Henckels, Ginsu, Wusthof  etc.

 I'm looking for a nice set with out breaking the bank.

 

  I have all so seen the  Wasabi type sharpening systems. Any input or luck on those?

 


 Thanks,


Black Friday sales are coming and we want to upgrade.


Irish

60 comments:

  1. WTF man?
    Black and Decker 6 inch Bench grinder with an 80 grit wheel.
    $69.95 everywhere.
    Whoo Hoo!
    It'll sharpen anything.

    ReplyDelete
    Replies
    1. Cheaper alternative is put an 80 grit polishing wheel on a 4.5" grinder and secure in a vise. But yeah, most of us older guys already have the means to make our own precision German quality sharpening system right in the garage. Like Legos, ya just gotta put it together. Ohio Guy

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    2. Tormek water wheel.
      Don't overheat your steel, you'll end up having to sharpen it twice a day.
      Done.

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    3. If you have a pretty good edge to begin with, this Rada works great around the kitchen. It isn't a Arkansas honing stone nor a razor strop, but it will get the job done.

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    4. If you have a pretty good edge to begin with, this Rada works great around the kitchen. It isn't a Arkansas honing stone nor a razor strop, but it will get the job done.

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  2. Henkel the German ones,lansky diamond sharpening system. Can’t go wrong!

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  3. Henkel the German ones,lansky diamond sharpening system. Can’t go wrong!

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  4. I have a mostly complete set of Gerber Balance Plus kitchen knives. I use them day to day, but I feel they don't hold and edge very well. I don't know of a good sharpening system except the good old whetstone. I have not had much luck with other systems. Try a nice Kyocera ceramic blade, they are quite fragile and can chip, but they are quite sharp and stay that way for a while.

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  5. chicago cutlery. good quality, durable, holds an edge easy to sharpen. not a huge bite on the wallet. have had my set for over 10 years now and still happy with it.
    learn how to use sharpening stones, then get a good set of coruberundum, or arkansaw oil stones.

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  6. I've used the Lansky sharpening system for over 20 years.
    I love it!!
    Once you get your bevel set, it'll make it scalpel sharp, quickly.
    My big chef's knife, will cut you if you look at it.
    Highly recommend getting the diamond stones, too.

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  7. Oh!!! And a good leather strap to finish on!

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  8. I have used Chicago Cutlery for quite a few years. As far as sharpening, I use a wet stone and keep the edge with a steel. Have someone show you how to properly use a steel and you will have sharp knives.

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  9. Got me one of them wasabi units pictured and a hammered / used set of paula dean knife sets. they musta been shaping bricks with the knifes. They better n new now. after bout 20 beers and some better stones from SMKW i can sharpen a chisel and shave with it. gotta get the feel fer the gizmo and the right stones but once ya get the feels, yoza! light oil works better than water and the angle depends on the knife, straight or hollow ground. read up on it. Plenty of light and a luope or magnifying glass helps. I'll never throw away a x-acto, utility or razor blade again.

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  10. I have a set of Calphalon knives that I got 25 years ago to replace a 10 year old cheepo set of knives we got as a wedding present. I use an Arkansas oilstone to get an edge that will shave and then do a fine tune with a leather strap. I have to do this about twice a year with the 6" and 8" utility knives and once a year with the 8" slicer. The 10" meat knife gets it as needed. They will get re-dressed with a ceramic stick V stand.

    My daily carry is a Benchmade Auto. I will take two swipes down each side of the V stand if I used the blade the day before. It stays razor sharp.

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  11. Chicago Cutlery + WorkSharp

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  12. Irish,
    About seven years ago, My mom bought us high carbon Sabtier Elephant kitchen knives. They are kind of a pain as they are not stainless and will rust, but they do get a nice patina if treated well, and will hold an edge. (My Son, the professional Chef, told Mom to get these as my wife was always putting our Wustoff's in the dishwasher). I keep a Shapton Pro Ceramic Japanese Sharpening Stone - 1000 Medium, on the counter and sharpen the knives periodically, the Wustoff were sharpened on my belt knife sharpener, and retired up north to our dishwasherless cabin.

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  13. You can get a nice set of Victorinox for a couple hundred bucks. Great products and won't break the bank if you have to replace one.

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  14. As mentioned above I too prefer the Lansky diamond sharpening set for most knife sharpening. It produces a very sharp edge. You may also want to start practicing with a whetstone for some of the longer kitchen knives. There are many informative knife sharpening videos out there.

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  15. Wustof Trident Classic are the ones I have. Had them for over 20 years, and they are still sharp as the day I bought them. Hone them on the sharpening steel before each use, and they will last forever.

    A good set with chef knife, carver, bread, and paring knife is a bit order, but well worth it. I spent about $350 when I bought my set, but the price has stayed relatively the same, inflation proof, so to speak.

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  16. Henkels and a really good sharpening system. Keep it simple. Preferably just stones and a jig to keep a consistent blade angle. DON'T USE A POWER SHARPENING SYSTEM!!! To easy to take to much metal off the edge and have a wavy edge.

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  17. Stones work well for coarsely dulled knife edges, but for ordinary wear - the wear from typical kitchen use - of a knife invest in a butcher's steel. A steel will restore the fine edge, but a stone can, if overused, actually harm a fine edge, so that a stone is called for only after an edge has undergone some rather coarse dulling. Go ahead, DuckDuckGo search: butcher's sharpening steel.

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  18. I bought myself a set of Wusthof’s a dozen or so years ago… great knives for reasonable cost. Found an electric diamond wheel sharpener by Chef’s Choice (Iknow….hush) that’ll put a razor sharp edge on them in about a minute. Total cost was less than $750.

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  19. I have that Wasabi and it is as claimed, excellent. I recommend MAC Knives. Go to Macknife.com Excellent knives and they won't break the bank. Their "Chef Series" is perfect for home use.

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  20. Case makes a nice set. USA. Very sharp out of the box. https://www.smkw.com/case-9-pc-household-cutlery-knife-bloc
    For sharpeners I like Work Sharp. They have the above style as well as a couple of kitchen specific electrics. I have the E2 and it does a nice job.

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  21. Work Sharp is a wonderful knife sharpener that requires zero skill and made The Mrs. decided our knives were just fine, after all. Seriously - an amazing tool (which is what The Mrs. calls me sometimes . . . but not about dull knives anymore).

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  22. On my counter. USA made and proven by three generations.
    https://warthercutlery.com/collections/kitchen-sets
    eze-lap D12SF diamond steel

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  23. I freehand with DMT red then green. I keep the knife stationary and swirl the diamond along the edge. Flip and do the other side. Pampered Chef knife falls through just about anything with my technique.

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  24. Check out RADA mfg. Best and easiest sharpening thing I have found. Inexpensive also.

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  25. I've had a set of Messermeister Meridian Elites (https://www.messermeister.com/collections/german-knives-meridian-elite)for better than a decade. Absolutely some of the best knives that I have ever used. As for sharpening, I'm and old-fashioned stone guy, so can't offer much help on the fancy systems out there now.

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  26. I have a Lanski for general use.
    What I use on my chef knives is a Japanese water stone.
    You do have to soak it for a few minutes before use, but it produces the best edge for me.

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  27. here's a video: https://www.youtube.com/watch?v=5uNNTwRvWlA and the answer comes down to, if you use it wrong, a el-cheapo sharpener will outperform a $1000 sharpener.

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  28. We are Cutco fans in my house. Mid-range priced, made in the USA, and guaranteed forever. They sell a sharpener for the straight edged knives, and will sharpen the serrated ones for free if you pay for shipping. They also have quality kitchen gadgets like peelers, can openers, ice cream scoops, etc.

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  29. After trying most of 'em, I use a Henckels Chef's knife and a couple of Cutco paring knives for most stuff (Cutco replaced one when we left it on the stove and melted the handle. Great company!) . I also have an Old Hickory 8" butcher knife and a boning knife, which really can't be beat for tough jobs. It's carbon steel so I blued the blades so they don't rust.

    For sharpening I've settled on a Spyderco Sharpmaker. I have to be careful because my knives are so sharp they'll split atoms, and fission byproducts really clutter up a kitchen.

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  30. Henkels. I've had my 6" chef's knife for 30 years, it's still sharp as hell.

    Get a good steel, I"ve had my henkels steel for 30 years as well. I bought a wustof one a few months ago but didn't notice it was made in china. It's useless. May as well use a file.

    And get some good stones. With the steel, I only need to use the stones maybe once a year. This week, before starting Thanksgiving prep.

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  31. I have tons of knives to use but frequent my RADA ones the most because of the sharpener. Its a lil 2 wheel dohicky you drag the blade between and works great for under $10. The knives are on the inexpensive side as well and cut everything I need to cut in food service.
    R

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  32. This might help. It's from Project Farm. https://www.youtube.com/watch?v=sWcTv8Uqesg

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  33. The youtube channel "project farm" has a series of videos testing knife sharpeners. This guy is very clever and thorough in his testing methods, so if you watch his vids on the subject you will be able to decide which one(s) suit your needs.

    https://www.youtube.com/c/ProjectFarm/search?query=knife%20sharpener

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  34. Project Farm has a good video comparing knife sharpeners.
    Lansky came out as very good

    https://youtu.be/KBINMUdlJ14

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  35. Look at RADA knives. Made in the USA.

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  36. i use a Smith's diamond hone. small, inexpensive, but does have a learning curve to keep the angle the same.
    once you get that though, home free. i can sharpen all my kitchen knives in about 10 minutes.

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  37. Too many good knives to pick, but the Work Sharp is an amazing tool. Get the entry level one and don't look back. I have gifted one of these to several people all of whom had great results. The replacement belts are much cheaper on ebay.

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  38. I've found the best bang for the buck are MAC knives. I use the pro series. I never cared for Wusthof or other German knives. I find them a bit to thick and prefer the thinner japanese style. I use Wicked sharp once every couple days and a standard steel as needed in between. I hate prepwork so I try to make it as easy on myself as I can.

    https://www.macknife.com/collections/professional-series

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  39. I use a Gatco sharpening system for all my knives. I've brought knives that looked like someone had been cutting rocks with them back to a razor edge.

    A word of caution when buying some German brands, the lower priced sets are made in China and are mediocre. The knives made in Germany are pricey but superior.

    Al_in_Ottawa

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  40. I bought the Wife a set of expensive German Henkel's that she disliked very quickly (the balance was very handle heavy) She absolutely loves the variety of Victorinox I bought to replace them; Their round nose serrated steak knives are excellent also. I have always used a Lansky with stones to good effect. (the Cutco sales girl wasn't happy when she tested our knives for sharpness. LOL!)

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  41. A lot of people will scoff at this, but I have a Wearever chef knife that I have used since a good friend gave it to me when we were cooking together in a restaurant. It's carbon steel and keeps a really good edge. I put it on the stone about every two years and steel it rarely. They may be available only through restaurant supply outlets. Oh, did I mention that my friend gave it to me in 1975? Yes, 46 years of faithful service.

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  42. Eb mentioned Warther Cutlery. I bought a knife from there after visiting the museum - good quality, American made. Mooney Warther was a genius. His ability to carve hard materials and sense of scale are unmatched. If you ever get the chance, a visit to the museum is well worth the trip. https://thewarthermuseum.com/ernest-mooney-warther

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  43. I have a couple of Wusthofs, but honestly I find myself using my Chicago Cutlery most of the time. For sharpening I recommend the Lansky 5-stone set. And perhaps some of the best advice given here is to get a good sharpening steel and learn how to use it. If I've sharpened my Chicago knives properly, hitting them a few licks with the steel 2-3 times a week is all they need. Another brand very comparable to Chicago is Old Hickory. And never, never, never put your knives in the dishwasher. Never!

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  44. Same here as Glypto, we have used Cutco for years.

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  45. Chicago cutlery used to be inexpensive, but good stuff. But, you have to hold the knives yourself to make sure that it feels good in your hand. Also, make sure that the chef’s knife is not too thin. A good chef’s knife should be able to quarter a chicken through the bones without locally deforming the blade. Unfortunately, many of the high end knives won’t stand up to that.

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  46. If you go the Henckels route look for the "Zwilling J.A. Henckels" knives and skip the "J.A. Henckels International" ones. Zwilling ("twin" -- logo is two stylized people in a square red block) is the higher quality line, forged and made in Germany or Japan. Henckels International (logo is a single guy holding a polearm) is mostly made in China.

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  47. My history:
    * I owned a restaurant business for ten years.
    * I grew-up on a farm, my four grandparents lived next door.
    * We operate a small organic teaching farm near the outskirts of Eugene, Oregon.
    * During each period, I processed/process meat from a bled carcass to table-ready.
    .
    I also worked cadavers during medical school.
    A good blade saves time, and is inherently safer than a dulled edge.
    .
    At the farm, I teach knives.
    .
    My suggestion:
    * Forget the 'set' mentality.
    * Doubly forget any set with a wood display block for the kitchen counter.
    .
    Go to a restaurant supply, look for the NSF cert (the National Sanitation Foundation establishes sanitation standards, no grocery-store level knife from Bed Bath Beyond has this. Clue?).
    .
    Depending on the hand size of the operator, get (1) 8" or 10" chef knife.
    Get (1) 4" paring knife.
    Expect to invest about us$45 or so for the 10", about us$12 for the 4".
    Get (1) ceramic steel.
    .
    Optional:
    Get (1) off-set serrated 'sandwich' knife.
    .
    If you own a boat and process a lot of fish, get (2,3,4) 8" boning knives.
    Why so many?
    Fish scales are murder on an edge, shark may as well be metal roofing.
    .
    Get (1) *Maple* cutting board, about 12" x 20".
    Or, if you prefer, get a bamboo cutting board.
    I prefer Maple because it is inherently anti-microbial.
    Irregardless, you will bleach your board after each use; rinse, air dry on its side.
    .
    .
    Using your steel:
    To freshen an edge, *lightly* drag the cutting edge FROM the guard at your hand TO the tip of the steel.
    Time the motion so you run out of steel simultaneously with running out of knife.
    Do this *once* on each side.
    The steeling motion is the reverse of a cutting motion.
    .
    Do not slice down the steel toward your hand.
    Limit the freshening to one drag per side.
    .
    *** Do not merrily slice each side a dozen-and-a-half times toward your hand absent-mindedly chatting and watching televisionprogramming or any other distraction. ***
    This is a sacred meditation.
    As the caretaker of the blade, enter the steel universe, become one with the blade.
    .
    .
    In some cultures (Commercial Kitchens!), blades are sacred.
    Never touch another man's blade.
    If offered, thank him... and do not touch his blade.
    .
    If you are visiting a kitchen, instead of asking to borrow a knife, ask the resident cook to cut something for you.
    This courtesy earns respect.
    After enough respect, maybe you earned the right to ask if you could borrow a knife.
    But I would wait.
    It is a cultural thing.
    .
    .
    For professional scrounges:
    I check the bins at second-hand stores.
    I can sift my hands through dozens of grocery-store level knives with absolute confidence in never getting cut.
    People buy disposable junk knives, then dispose of them after they are unable to get a respectable edge.
    .
    If you go the second-hand route, look for antique high-carbon blades.
    These heirlooms will be homely and mottled, and were probably discarded by recipients of the estate after the old folks passed.
    Grab any you see!
    A good knife is as valuable as seasoned cast-iron.
    .
    Nobody wills Teflon-coated aluminum.
    .
    My suggestion:
    * Invest up-front in quality.
    * Invest in learning the trade of handling knives.
    * Invest in mentoring.

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    Replies
    1. That right there! Full stop. Best advice on Jedi cutlery from an obvious master.

      Delete
  48. I use a Zwilling made by Henckels for my main kitchen knife, and a selection of other Henkels for other blades. My sharpener is a Rada Quick Edge, which is really inexpensive.

    After years of other sharpening systems, and numerous different knives, what I now have has been more satisfying than anything else I've owned.

    Electric, and elaborate, sharpeners are good, but if you take care of your knives, avoid trying to use the wrong one for certain jobs, and never allow anyone else to use them, simple stones are best for replacing an edge. For the fine tuning, the Rada Quick Edge is about as good as it gets.

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  49. my favorite knife is an ancent ontario butcher knife that belonged to my great Aunt , my mom got a box of stuff after she had passed and this rusty wreck of a knife was among the stuff , she was going to throw out "That rusty thing" so i grabbed it and cleaned it up and used my trusty Lansky system to put a new edge on it.

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  50. Cutco Knives. They sharpen them for free when ever you send them in. I've had them replace some thru the years.

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  51. I use a standard 8 by 3 oil whetstone probably a hundred years old very fine grain stone, sharpens any knife

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  52. https://www.kohls.com/product/prd-3291618/cuisinart-professional-series-9-piece-pakka-wood-cutlery-block-set.jsp?pfm=bdrecs-WebStore-PDP-Horizontal3-b1275-817&bdrecsId=7105cfc9-6610-4b50-92bd-7442fd2feb4c
    +stainless
    +full tang
    +triple rivet
    +Wood handle
    +sharpening steel
    +sheers
    -steak knives separate
    --------------------------------------------
    https://www.amazon.com/Rada-Quick-Edge-Knife-Sharpener/dp/B008PE9F7M/ref=asc_df_B008PE9F7M/?tag=hyprod-20&linkCode=df0&hvadid=242025942662&hvpos=&hvnetw=g&hvrand=4755780370494174538&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9026243&hvtargid=pla-395571230626&psc=1
    +quick
    +fool proof
    +consistent results
    +time tested design

    ReplyDelete

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