I have both those brands as my good knives. I can't tell that either is superior. I don't have a Santoku. You should probably go try them out and see how they feel in your hand. They feel a little different.

Now, diamond earrings are also nice. I don't see why you shouldn't use your rebate for that. A rebate is for getting something nice and excessive. Earrings.

Knives are a necessity and don't need to be justified by a rebate! :)

There was a Post not too long ago on Knives.
It just dropped of the bottom recently.
Probably in Messages 2 or 3.
Lou

Fori:
I couldn't find that Post on knives.
There was a lot of info in,
" What's on your kitchen wish list "
Lou

If at all possible, pick up the knives to check weight and balance and compatibility of the handles. Both brands are good, but one will definitely be more suitable for your hand.

All things being equal, I look for handles that don't get slippery. For example, if I'm cutting a chicken or in other applications like boning where there may be a lot of fat, I don't want a knife that's going to get slick. It makes the work difficult and may lead to injury.

Carol

What Carol said!

Actually, I tried both those and they didn't fit my hands at all. I did have a Japanese MAC knife that I liked and decided to upgrade when I bought my knives. I have the Santoku, which I use as my Chef's knife and really like. German steel is good, but I find the Japanese knives hold their edge better. I only need to have them professionally sharpened once a year, and they get a daily workout in my kitchen.

Here's another thread in the Cookware forum, with my review of the knives I bought. Knives are a subjective choice; it's all about fit!

Here is a link that might be useful: What are the Best Knives?

I got a set of Henckels for my birthday recently and I absolutely love them. They're the only "good" knives I've ever owned, however, so I have nothing to compare them to other than my old, crappy ones! I have to say tho that I mainly go to the regular chef's knife and a small paring knife for all of my cutting sofar. I can't say that I won't eventually use them all, but I probably could have done with just those two knives - but I'm not complaining!! I love my set!!

Lisa

I have a few of all kinds of knives but my favorite knife are the ones I purchased from Sam's Club. They are a Member's Mark brand. For some reason they fit my hands well. I've had them sharpened quite a few times and they just keep on keeping on. If you were to get the Member's Mark knives you may also be able to get those diamond earring too! These knives are very affordable.

Several years ago I went to a kit shop wanting to buy J.A. Henckels, after handling them Wusthoff felt better in my hand. Get what feels best to you.

What Lisa said !!!!!
Chef's Knife and a Paring Knife are my favorite's too.
I also use a boning knife and Bread knife.
I have many others, besides these.

Even had a Chef's knife from the 1700's. it was a very hard steel but had to be kept dry.

Had sets of knives sitting on the Worktop.
Gave them all away and kept my old standby's.

If it were me I would buy 3 knives and the earrings
but then, I really don't wear earrings.

When you figure out what you need you can add on.

You can also buy the whole set and when everyone see's them you wil get a lot of uh's and ah's.

Are you confused yet !!!

Just do it !!!!! but use some common sense !

Lou said that and don't have any !

I have some Messermeister. The Park Lane line. I liked the feel of them over the higher lines. Probably because I was used to Chicago Cutlery. LOL

I have an 8" chef, 6" utility and 3" paring. LOVE THEM!

Here is a link that might be useful: Messermeister Knives

How it feels in your hand is paramount. If it don't feel right, it doesn't matter what the reviews or the labels say.

Having said that, Cooks Illustrated recently reviewed chef's knives and really liked a fairly inexpensive one from R. Forschner in Switzerland. Go to Amazon and do a search for 'R. Forschner Victorinox Fibrox Chef's knife'--see what you think. You obviously can't try it out online, but it might be worth risking $29 or so. The 'fibrox' refers to the plastic handle--they're made for the food service market, so most of the cost of the manufacturing of the knife is the steel. I have a couple of Victorinox knives, and I'm impressed--they're very good, especially for a stainless blade.

Which brings me to a topic which will reveal me to be an old-fogy-curmudgeon-Luddite: I greatly prefer the old fashioned carbon steel knives to most stainless knives. Yes, they will rust if left wet and discolor if used to cut acidic stuff like citrus, tomatoes, and onions--but I put up with that because they are very easy to keep sharp. And a sharp knife is far safer than a dull one: because you don't need to use as much effort, you have more control. Carbon steel knives are hard to find without paying an exorbitant price, but you can occasionally find them at junk shops or online. There's a guy named Ralph who has an eBay store specializing in vintage cutlery. I've bought a couple of good knives from him at a fair price.

If you're gonna invest in good knives, also invest in good knife storage. I personally prefer a wall-mounted magnetic knife rack, but that's just my druthers.

As far as what kind of knives you need--I think you could get most of your tasks accomplished with just a few good knives. A good chef knife, a utility/boning knife or two, and a couple of paring knives...my next knife purchase will be a Granton-edge slicer of some sort.

Invest in some way to keep them sharp. At the very least, get a good steel to hone them prior to each use. (Alton Brown recommends the F. Dick Multicut.) For sharpening, I use a paper wheel system. I bought it from the guy at the link. Works great--I can take a beat up old nasty knife and get a near-razor edge on it in a few minutes. (Only drawback is that you need space in your shop/garage for a dedicated bench grinder). His little book, Sharpening Made Easy, is a very good guide, although the web site has a lot of the material online.

Here is a link that might be useful: sharpening site

1. Yes, high-carbon steel (not stainless) give you the sharpest edge and holds the edge the longest.

2. Look into ceramic blades, very sharp, very expensive.

3. Chinese cleaver is a must in a kitchen.

4. Learn to sharpen a knife. It doesn't matter how good your knife is if you don't know how to sharpen it.

Here is a knife I made myself just for cutting tomatoes:

http://www.youtube.com/watch?v=gIWRklZHlNo&feature=channel_page

dcarch

Kris, if you aren't dead set on those two brands I would check out some Japanese knives. I have three Globals, which a lot of folks don't like because of the handles and Tadafusa Santoku. The Globals are stainless and I like them a lot. The Tadafusa is carbon steel and it's my favorite. The carbon steel is higher maintenance but that's all I'll buy from now on. Check out epicedge.com. I've bought from them and they are reliable. I'm sure you will enjoy whatever you get,it's a real pleasure to own some super sharp knives.

I just bought some good knives recently, a kitchen shop closeby is closing and everything was 40% off.
I bought some Vicorinox and some Wusthof.

My cutcos need sharpening, I'll send them now.

I could not believe how pleasurable it is to use a good knife.
I had forgotten the feeling.

Absolutely. There's nothing like carbon steel. Speaking purely for myself, I tried a ceramic knife but didn't care for it at all. It's a totally different feel cutting and slicing. But as with the fit of the handle, that's a personal thing.

The Japanese are making some wonderful blades in a wide range of prices. Even if you don't buy from the company at the link, you can see the wide range of types and brands available.

{{gwi:1516903}}

Carol

Here is a link that might be useful: Japan Woodworker Kitchen Knives

Jim:
My Chef's knife is made in Japan, Super Stainless Steel.

By the International Edge Tool Co.
This holds a very good edge. Good as some Carbon Steel.

Carbon Steel is the best but I got rid of mine long ago,
because the younguns would never wipe them dry.

Some SS holds an edge close to Carbon Steel.
Working on a SS Hunting Knife now.
It has an edge like a Razor.

Kris:
Did you buy a Knife yet !!!

Lou

My Carbon steel knives are the best. I own two brands, Sabatier(French) and Tadafusa(Japanese). My Tadafusa is the sharpest knife I own. I buy all of my knives from www.thebestthings.com They are a wonderful company to deal with.

Gee, I'll bet the new member above isn't spamming us!

Friends have Forschner knives and they are EXCELLENT.

Far less expensive than Sabatier, Henckles, or Wustoff.

To sharpen my knives I use a Lansky sharpening system and then hone before and after every use on an 18" butcher's steel.

Okay, I'm finally responding. I've been reading all of your replies as they come in to my email - I just haven't sat down to be at the forum lately.

What a can of worms I opened! I am glad I asked before buying. Arley's response reminded me that I had read in Cook's Illustrated about owning about three to five knives that you primarily use, which makes sense. I currently use two knives constantly - a serrated utility knive and a chef's knife. So...decided to wait on the knives for now. Thanks to all the wonderful replies and great links, I have some homework to do.

Honestly, I didn't even stop to think about 'trying' out each knife and how it would feel in my hands. Someone mentioned Cutco. Those are the two knives I own that I use all the time. I do like them - they're easy to use.

Anyway, I am thrilled to get so much information back from you all and am amazed how many different brands are out there.

So, with the Costco rebate check I bought...groceries.

And, went out and purchased my first LeCreuset Dutch oven. It was more than half off at the outlet store - but it's a first, not a second. I couldn't help it, so the knives will be next month probably. I have lots of research to do on them now.

Thank you so much for all the help! I plan to be lurking around this site for awhile. Now that my kitchen remodel is done, I have a new zest for cooking and baking. Thanks all! Kris

This is just an opinion:
learning to sharpen a knife is a must, otherwise it's a waste of your money to buy expensive knifes.

This is not an opinion:
High carbon steel gives the best and longest lasting sharp edge, but never use it to chop, the edge is brittle and can be chipped easily.

dcarch

I agree Dcarch on both counts. I'm kind of a nut about sharpening my knives or at least keeping them sharp. I prefer a nice stick stone. Easy to use and works easily wet, dry or oiled. Your preference.

Most all of my knives are old high carbon steel knives. Even my largest chef knife which has got to be 14" long with a nice fine tip. I'll have to take pics of some of my faves.

DC Arch I really like the tomato knife you made. Of course being from NJ and a tomato nut I about swooned at all your lovely tomatoes too.

"DC Arch I really like the tomato knife you made. Of course being from NJ and a tomato nut I about swooned at all your lovely tomatoes too. "
Trying not to hijack this thread:
Posted this here:
http://ths.gardenweb.com/forums/load/cooking/msg040805446837.html

dcarch

Not all Wusthof and Henckels are created equal. I would recommend that anyone who's shopping for a knife read reviews of the specific knife lines at consumerreports, Amazon, or any of the other big shopping sites. I cook tons, and the only two knives I've ever really needed are a chef's knife and a steak knife (for cutting meat at the table). There are a few specialty knives that I could see being useful-- I think there's one with a curved blade made for peeling mangos, for example, and electric knives are helpful for cutting through bone, but I don't think I'd get enough use out of those to make them worthwhile. A really, really sharp chef's knife will change your life!!

It's not diamonds but I think you chose well, Kris.