a few things:

Sonny - glad to hear your sharpener works well. However, cutting paper is the quickest way to dull your knives, no matter how impressive it may be .

Others - You don't want to use a sharpener too often since it actually removes material - a honing steel should be used for daily/weekly maintenance. I will prob. sharpen my new knives once a year.

And I've used Cutco - they are "never sharpen" because they are serrated. Only the duller "peaks" of the blade touch the cutting board, leaving the sharp "valleys" to do the actual slicing. I personally don't like the Cutco cutlery (more like "sawing" than "slicing"), but I really like the steak knives (very easily cut the meat). Though true foodies will argue that a serrated knife tears your steak and affects the flavor - I'm not that picky . On the flip side, most steaks knives are used on ceramic plates, which is terrible for straight blades.

That's what I love about this site; I've learned more about knives in this thread than the whole accumulation of my 65 years.

Yeah, you can learn a lot. Maybe we should start a "Fix-it Yourself" thread.

Sonny

You're right! Heck, I already know all about knives and metal roofs.

Yeah—but now you know everything!


Sonny

quote:

Originally posted by MiketheKid:
a few things:

Sonny - glad to hear your sharpener works well. However, cutting paper is the quickest way to dull your knives, no matter how impressive it may be .

Others - You don't want to use a sharpener too often since it actually removes material - a honing steel should be used for daily/weekly maintenance. I will prob. sharpen my new knives once a year.

And I've used Cutco - they are "never sharpen" because they are serrated. Only the duller "peaks" of the blade touch the cutting board, leaving the sharp "valleys" to do the actual slicing. I personally don't like the Cutco cutlery (more like "sawing" than "slicing"), but I really like the steak knives (very easily cut the meat). Though true foodies will argue that a serrated knife tears your steak and affects the flavor - I'm not that picky . On the flip side, most steaks knives are used on ceramic plates, which is terrible for straight blades.

Cutco makes regular blades as well. Banging it with a hammer might be harder on the blade than cutting paper.

Steak knives? I woujd change butchers before going to steak knive.

quote:

Originally posted by Hank R.: Banging it with a hammer might be harder on the blade than cutting paper.

I guess I have to agree with you here! But putting the knife in a garbage disposal is even worse than the hammer! I still wouldn't recommend any of those

quote:

Steak knives? I woujd change butchers before going to steak knive.

Huh? Not sure if I misunderstood a joke, or you misunderstood me? If it was the latter, I was referring to individual steak knives each person receives at the table as part of their setting. Those are the type of knives I like from Cutco - I don't prefer their cutlery (chef knife, etc.), but some do, and I haven't used their straight blades. My bad if that was a joke that I missed!

No joke intended. I'm just saying thatg if your steak needs a sharp knife, it might be a little tough. You a re from NY, surely you've had a New York strip? Should cut with a butter knife.

Who knows thouigh, that might be a faux pas. Can't say I know much abouit t able settings.

oh, now i get what you are saying - very true! a good rare steak should just melt

however, i still like a decent set of steak knifes for any meat (chicken, pork, etc.)...and sometimes im not going to pay for top notch meat, which means i need a knife with a bit more bite

Picture Homer salivating, mmmmmm steak...nice and red...red is good!

red is very good

quote:

Originally posted by Hank R.:
Picture Homer salivating, mmmmmm steak...nice and red...red is good!

You guys are grossing me out a bit... then again, I'm a near-vegetarian who enjoys a good black bean burger rather than a steak.

Speaking of which (and to get back on track), I recently started making my own granola, and wonder if knives would be superior to the food processor I've been using. If so, what should I look for?

What about Chicago Cutlery that is a good knife isn't it??

I think you should look for a good CHEF'S knife.

I hear they sell good Chef's knifes in Minnesota.

Spritfilled – Chicago cutlery usually makes inexpensive, decent knives that can be found at many major retailers (Target, Walmart, etc.). They are really meant for the average consumer who wants just a basic knife that will cut fine, can handle a bit of a beating, and can easily be replaced for not so much money. Knives in this category are generally made of cheaper, softer steal, and are sometimes stamped (as opposed to forged). Not to knock these knives - I'm sure there are plenty of people who like them, and they will be fine if you aren't too picky.

However, if you want some good, higher performance knives that will last many years, a step up would be Wusthof and Henckel. Keep in mind, however, these companies make high and low-end knives, too. For example, anything with the brand Henckel “INTERNATIONAL” is the lower end. Though they produce a few higher performance knives, the most popular are the Wusthof Classic and the Henckel Pro-S (I prefer Wusthof). Good knives like these will be sharper, hold an edge longer, and be of better construction – however, there is a little more maintenance (i.e. NO dishwasher) and of course cost more. As good as these are, knife geeks consider these to be very good “consumer” knives.

Now, if you want the highest performance, you will want to check out Japanese style knives. They are made from harder steal that can be made MUCH sharper, and will hold an edge much longer. In addition, some have specialized professional features that chefs sometimes look for. These knives range in price and maintenance, but many people feel it is worth it because of the performance. You could write a book about these knives, but this is a very basic overview.

If I were to make a recommendation, I wouldn’t get anything below the high-end Wusthof or Henckel. Personally, I am going with the Japanese style Shun brand. Good, sharp knives are a joy to use and are much safer. I think it is better to get a fewer number of higher quality knives than a huge block of cheap ones. Plus, you really only need three knives, anyway. A good set like that, with proper maintenance, should last a lifetime. Once you use a good knife for the first time, you will never look back.

In the end, I would look for reviews online. Check out some internet cooking sites (there are other high quality brands than the ones above - I just mentioned the most popular). And ALWAYS go to a high-quality store and HOLD the knives before buying them. Comfort is #1. If you want a quick lesson, go to a William-Sonoma or Sur la Table and ask them to teach you – assuming you get a good salesperson, they will be more than happy to help (but buy elsewhere, those stores are very expensive haha).

Oh man, another long winded post – look what you made me do !

So what about the ones they sell from the Food TV network, like Emeril and Rachael and Paula? Are they any good or just expensive because they have someone's name on them?

The stuff with names on them like Emeril are not worth it. I like Cook's Illustrated magazine a lot, and they rate things every so often. The "name" stuff rarely is recommended. There favorite knives are the inexpensive Victorinox brand from Switzerland. I paid $30 for a chef's knife from them and it is fabulous - better than my other chef's knives which cost 3 to 4 times as much.

I agree with Dave - both Emeril's line and Furi (Rachel Ray) have gotten terrible reviews. I wouldn't waste my money on either. Even if they were good knives, the prices at FoodNetwork.com are probably higher than other places. BTW, I LOVE FoodNetwork shows, just wouldn't buy directly from them.

Though I haven't used it myself, I've heard that some of the Victorinox knives are very good. In addition to Cooks Illustrated, Consumer Reports has evaluated knives. However, I think Consumer Reports have a bit of a bias towards German-style knives (probably because of their popularity). Though many of these are great knives, more and more people are starting to prefer the less-known Japanese style (thinner, lighter, sharper, bolster-less designs).

PS - When it comes to cookware (pots, pans, etc.), a few of the celeb-endorsed lines are very good. Emeril's line is made by All-Clad (the ultimate name is cookware), and Rachel Ray's Anolon Advanced has gotten excellent reviews. Do your homework.

This isn't about knives, but stainless steel is used. I bought a set of stainless cookware since it seems all the chefs on foodtv use stainless. I can't use oil for cooking because my hubby's cholesterol is through the roof. I normally substitute water or broth or wine. Is there anything you can do to the stainless pans so food won't stick?