Bleg: Cutlery
Our set of kitchen and steak knives have about had it through years of use and misuse. What says the group?
Remember, I do this to entertain me, not you.
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March 12th, 2012 at 4:56 pm
AG RUSSELL’s beenn mine cfor
March 12th, 2012 at 4:57 pm
for 10 years..no complaints!
March 12th, 2012 at 7:13 pm
I happily replaced all my kitchen knives with a large and small pair of their Hocho folders: http://www.agrussell.com/product.asp?pn=HK-14
Pros:
1) Look like folding chef’s knives. Heck, they ARE folding chef’s knives!
2) Fold! No dinging up the blades in the drawer. Safe for kids to handle when closed!
3) All-stainless design (handle too) means easy washing — a quick rinse often does the trick.
Cons: None so far I’ve encountered. Unfortunately, it looks like AG Russell discontinued the larger size. Ebay may be your friend.
March 12th, 2012 at 8:12 pm
You can afford nothing less-
http://kramerknives.com/
Unless you need it within the next year or so.
March 12th, 2012 at 8:33 pm
Another vote for Shun. I’ve had mine for around a year, and plan to keep them for 50 more.
Plus, free sharpening and world class customer service from Kershaw
March 13th, 2012 at 2:06 am
55 comments on a gunny site and no one give the new shooter advice!. Try out some knives! Most of the brands mentioned above are a hair or so apart from each other in quality (I wouldn’t get the Costco Henkles-more about that later*) so what would you advise a new shooter to do? Go to a range and shoot some. So go to a good kitchen store and play around with the knives. When I was buying my last set, I brought a bag of thick carrots into a kitchen store, asked for a cutting board and tried out every brand of knife they had to see how they fit my hand. The most expensive (japanese style folded steel) had the least comfy handles. I wound up with a Wusdorf set.
*When looking at kitchen knives you are balancing two factors-how long do they keep an edge vs how easy are they to sharpen. Stainless steel knives are hard, they keep an edgfe for a long time, but when its gone good luck getting it back. Better kitchen knives are a little softer, then you can touch them up frequently. I use a small shapener on my knives frequently. It has one ceramic and two metal sharpening surfaces and gets my wusdorfs sharp in a few passes.