Chef's knife.

***BillSPrestonEsq*** · 05-13-2007, 12:17 AM

What type do the CGR cooks use? My wife and I recently got a Messermeister San Moritz Elite. I really like it. Balance is perfect and the blade is amazing.

**H.M. Murdock** · 05-13-2007, 12:34 AM

Good choice!
For Christmas, dad and I bought mom a full set of Henckel's cutlery. The 8" chef's knife is unbelievable- it was a real tossup between that or a Wusthoff set- and the others are just as remarkable. Their 6" santoku is my favorite knife ever.

***BillSPrestonEsq*** · 05-13-2007, 12:36 AM

I must say the lady was kind of surprised I went from selecting that item to looking at the assisted openers.

**H.M. Murdock** · 05-13-2007, 12:38 AM

Hahaha. Yeah. We went shopping locally before deciding that it would be best to order through Chefs, and anyone who tried to help us walked away scratching their heads and saying, "Those guys want a good set, but they won't do it unless we let them cut stuff with the knives..."

***BillSPrestonEsq*** · 05-13-2007, 12:41 AM

Quote:

Originally Posted by H.M. Murdock

Hahaha. Yeah. We went shopping locally before deciding that it would be best to order through Chefs, and anyone who tried to help us walked away scratching their heads and saying, "Those guys want a good set, but they won't do it unless we let them cut stuff with the knives..."

I didn't go that far. I balanced the knife on my finger a few ways, then listened to the blade as I felt the edge. The sound that makes tells me enough about the steel.

That didn't phase her.

To tell you the honest truth, I was less than impressed by the balance on the wusthoff.

**H.M. Murdock** · 05-13-2007, 12:49 AM

Wusthoff is hit or miss. Some people like it, some people don't. Personally, I didn't care for the balance either, but I usually prefer for a bit of extra heft to be in the grip, which is why we went with Henckel; they were almost perfect, but hefted a bit towards the tang, which suited us quite well, especially with the "classic" "body" style.
To each his own. I can understand why one would want perfect balance, but I am more at ease with a bit of extra junk in the trunk of the blade, as do my parents.

bobthecockroach · 05-13-2007, 12:54 AM

Cheap.

***BillSPrestonEsq*** · 05-13-2007, 01:41 AM

Quote:

Originally Posted by bobthecockroach

Cheap.

???

danalyn · 05-13-2007, 02:07 AM

Quote:

Originally Posted by bobthecockroach

Cheap.

Quote:

Originally Posted by BillSPrestonEsq

???

I think he's saying he uses a cheap knife...

bobthecockroach · 05-13-2007, 07:47 AM

Haha, yes. No, I'm not calling your thread cheap, Bill.

**MtlMom** · 05-13-2007, 07:54 PM

I have a full set of Viking Cutlery - but I will confess that I am just as likely to pull out a cheap knife that I can stick in the dishwasher.

PontiusPirate · 05-14-2007, 01:34 PM

We have a full set of Calphalon. They work rather nicely.

***BillSPrestonEsq*** · 05-14-2007, 01:42 PM

Quote:

Originally Posted by MtlMom

I have a full set of Viking Cutlery - but I will confess that I am just as likely to pull out a cheap knife that I can stick in the dishwasher.

I like a really good blade for cooking...

I grew obsessed with good blades long ago, but obviously not for cooking.

I grew up with my knife being my key possession, whether for carving or self defense.

I tend to like really good razor honed blades. I even re-polish my blades edges with my leather strop. Hence, when my wife said she wanted a good chefs knife, I wanted to get a really good one.

I think we will get a rather diverse setup of our favorite kitchen knives as time progresses.

My other main kitchen knife is a really good cheapy fruit knife they gave me at henry's. (If you notice at henry's or whole foods, all the produce guys carry about a 9 inch squared off razor sharp knife.) Its balance is totally innapropriate for cooking, but I still use it a lot... and I run it through the dishwasher, but its still a decent blade I can keep a razors edge on.

hapa_angel · 05-16-2007, 07:33 AM

We have a set of knives in a wooden block by Chicago Cutlery. They were on our wedding registry. I rather like the chef's knife included in the set. The block was relatively inexpensive and I haven't needed to sharpen a single knife yet. They go in the dishwasher all the time, too.

***Pauler*** · 05-16-2007, 07:48 AM

Quote:

Originally Posted by BillSPrestonEsq

I like a really good blade for cooking...

I grew obsessed with good blades long ago, but obviously not for cooking.

I grew up with my knife being my key possession, whether for carving or self defense.

I tend to like really good razor honed blades. I even re-polish my blades edges with my leather strop. Hence, when my wife said she wanted a good chefs knife, I wanted to get a really good one.

I think we will get a rather diverse setup of our favorite kitchen knives as time progresses.

My other main kitchen knife is a really good cheapy fruit knife they gave me at henry's. (If you notice at henry's or whole foods, all the produce guys carry about a 9 inch squared off razor sharp knife.) Its balance is totally innapropriate for cooking, but I still use it a lot... and I run it through the dishwasher, but its still a decent blade I can keep a razors edge on.

i agree...i like realy good knives...i have a shun ken onion chef's knife...i really like it...it is better than any other knife i have ever tried