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German Chef Knives. Henckel made

Discussion in 'Non-Firearm Weapons' started by nathan, Apr 2, 2009.

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  1. nathan

    nathan Member

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  2. CWL

    CWL Member

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    Are you trying to SPAM?

    What's the point of your post?
     
  3. vicdotcom

    vicdotcom Member

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    I dont think it's spam. Just information about how one knifemaking process. I found it entertaining. Low on specifics though. But then again I doubt we are their target audience.
     
  4. shoey

    shoey Member

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    Some Henckels are nice, others are cheap garbage. I personally have become more of a fan of Japenese knives and personally have started to use Global.

    Though my Forschner chef knife still goes on the hot line with me, where it gets banged around a lot. Thats a GREAT knife for the money!
     
  5. dagger dog

    dagger dog Member

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    The older Henckels with the resin impregnated wood, riveted scales are the best, sometimes you can find them new old stock. They were and remain quality cutlery.
     
  6. pat86323

    pat86323 Member

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    i used to cook professionally and even the low end henckels were much better then the run of the mill kitchen knife i have a set of the cheapies that you can get at target and they do a real good job for what i paid
     
  7. Max C.

    Max C. Member

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    Sometimes you can find the forged Henckels for sale at Target for the same price as the basic models. Those are excellent knives.
     
  8. HoosierQ

    HoosierQ Member

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    For top rate kitchen cutlery, I think Global is kind of the standard right now among chefs and other professionals...not sure about butchers and meat cutters. Good steel, reasonable prices...about $100 for a good Global Chef Knife. Most chefs have 4 or 5 knives that they use for a lifetime and take home at night or lock up.
     
  9. Zeke/PA

    Zeke/PA Member

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    Chef's Choice Knives of Avondale, Pa. are top of the line knives.
    Years ago I was involved with the firm and the product line is the result of extensive research.
    Many name brand knives were found to be sadly lacking in acceptable quality.
    Chef's Choice are made of forged ATS-34 with molded handles and the selection is extensive.
     
  10. shoey

    shoey Member

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    Globals are the mid to top level choice. Very good knives for the line, and very servicable for anyone. Anthony Bourdains choice, and he's a personal hero of mine.

    A lot of the chefs by me really like Mizuno knives. They are very nice as well.

    I love my Globals.

    For butchering, I plan on getting Forschners. Butchering is very hard on blades, and the Forschners are very durable and plenty sharp. I can shave with my Forschner chef knife.
     
  11. jane001

    jane001 Member

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    Globals are the knifes that I prefer to work with. All my knives are stainless steel, nothing fancy but I get them sharpened regularly. Some of my friends Henckels but I just love my Globals, they are fun to work with.
     
  12. cjw3cma

    cjw3cma Member

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    Our set of Henckels has been our daily use knives for going on 20 years. Love the ergonomics / weight / blades.
     
  13. Sniper X

    Sniper X Member

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    I have a few and love them. Recently bought a Katana Series Calphalon and it is awesomely sharp and great quality...beautiful as well.
     
  14. hso

    hso Moderator Staff Member

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    jane001,,

    Welcome to THR!
     
  15. JohnnyOrygun

    JohnnyOrygun Member

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    Yes jane007 Welcome to THR!

    I bought my wife the "higher end" Henckels at target, I believe the knives I bought for her were made in Spain, they are very good knives. She actually loved a gift I bought her, Yipppeeee!!
     
  16. WardenWolf

    WardenWolf member

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    I prefer Cutco to pretty much anything. I've firsthand seen it hold its edge better, even when intentionally subjected to abuse designed to dull it. I've seen a steak knife cut through a strip of leather like tissue paper. Their warranty / guarantees are also top notch, with literal lifetime warranties. People have sent back 50+ year old knives for free sharpening and repairs.
     
  17. 1KPerDay

    1KPerDay Member

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    I use Cutcos (cooking at the in-laws') but I don't like them at all. Shaped wrong, stamped blades, uncomfortable in heavy use.

    I like my Wusthofs.
     
  18. Funderb

    Funderb Member

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    the problem with japanese knives is that they are not made for the rigors of american foods. Seriously. They are nice for fish, and soft vegetables though. Any food with dense bone is hell on the blades though.
     
  19. Speedo66

    Speedo66 Member

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    If anyone is interested I have a supply of new, never used, premium grade Henckels Professional S knives, and some Wusthof items.

    I'd like to get rid of them, and all will sell for less than half the list prices.

    I have 10" chefs and 10" slicers, an 8" chef, 7" Santokos, a 6" slicer, 6" chefs, and a 5 1/2" boning knife.

    I also have a Professional S Twin Presentation set with an 8" slicer and 7" fork in a wooden box.

    These are high grade Henckels, not the junk. Forged steel, with full tangs.

    Also have a new Wusthof 10" sharpening steel, a new Wusthof kitchen shears, and several new Wusthof 17 slot wood knife blocks.

    I have posted these items along with their stock #s and prices in the "Accessories for Sale" section.
     
    Last edited: Apr 28, 2009
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