Kitchen knives...

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Okay, I know it is odd to stick this in this forum, and I'm not quite sure it fits as a "weapon", but I figured that I should ask some folks here who actually know knives.

I'm probably going to be buying a bunch of kitchen knives, for use in a commercial kitchen. I am looking for a company that makes pretty much a full line of kitchen cutlery, but they need to be stainless, and of decent quality. While I would be fine with Old Hickory knives, it just isn't feasible in this kitchen. I have some for my own home kitchen, but I have time to oil the edges at home, and not when I'm trying to get meals out on time.

Just a couple of years ago I finally found out about Mora knives and Opinel, so I figure some more good companies are out there that I haven't heard of yet. Unfortunately many cooks haven't got a clue about steel and knife quality, but really do know what shape of knife works the best for a particular task. So, I'm sure some of you have suggestions based upon your experience. Thanks!
 
On the Henckels... I've got one sitting here, and it says J.A. Henckels International, and made in China. If this is their normal line, I've not been impressed. Is there a real difference between the international and normal branding? Also, I didn't find any double Henckels, but did find a 'professional' line.

I have used some Chicago cutlery that I really like, and some that I almost despise. I'm a little leery of them for online ordering, but I wouldn't really hesitate to buy them if marketed in a way that I could touch them before purchase (no retailer that I've found close enough yet).

Shun classic.... Oooh, fancy! See I knew there would be manufacturers I haven't heard of!

Thanks! Keep the suggestions coming!
 
I like my "classic" line of knives from Wusthof. Kind of middle of the road as far as price and quality I suppose.

I have a Chinese JA Henkels bread knife that I received as a wedding gift. It seems decent enough for home use, but the word CHINA really puts me off. Actually, on one side it says "German stainless steel." On the other, "made in China." It is intentionally misleading. That is the main reason I dislike it I guess.


Interesting factoid.... Shun is a division of a corporation called KAI. Same as Kershaw and ZT.
 
In 1977, working in a restaurant kitchen, when I wanted to buy good knives for my home, every chef I asked said the same thing.

F. Dick.

I still have them.
 
The International line of Henkels is their budget line, the German made Professional is a much better, higher priced, line.

Henkels and Wusthof both had their US headquarters in Westchester Cty. NY when I lived there, and both ran great in house sales once a year.

One time I went to Wusthof for their sale, and they had an enormous amount of Henkels knives. What? Turns out some high end retailer told Wusthof they would only take their line if Wusthof bought out their existing Henkels inventory. So Wusthof was selling Henkels Professional line of knives, blowing them out at $5 for the smaller blades, $10 for the larger blades. I bought 25 knifes, one of each including santoku, different size chef knives, carvers, steak, paring, boning, etc., plus carving sets, knife blocks, scissors, etc., plus extras. Gave extras away as gifts.

Should have bought them all and been an Ebay king. lol

Anyway, you can't go wrong with a better line from either Henkels or Wusthof. Henkels is having a Spring sale right now: http://www.zwillingonline.com/cutlerysale.html
 
Okay, nobody has recommended them yet, so... How are Cutco knives?

My brother-in-law was looking at becoming a salesman for them, but ended up not doing so, and my mom has a couple of cheese knives (which are not what I will be dealing with!) that she likes, but I really haven't had experience with them, or known anyone with real experience with them.

Okay, so the hype is real with the Wusthof?
 
I got a Cutco as a gift from my realator. And my parents have a few they bought from a neighborhood kid selling them.

In my opinion they are overpriced. Steel quality is nothing to brag about. The coue sales guys I have encountered didnt even know the type. Stamped blades. Cheap feeling handles. Too light. SUPER sharp out of the box though.

Their angle seems to be their warranty and sharpening service. That is where the value is if you ask me. Not the knives themselves.

Many people just buy cheap knives and use them until they too dull to cut and then toss them and start over. These people will find the sales pitch appealing.
 
Mauser lover said:
On the Henckels... I've got one sitting here, and it says J.A. Henckels International, and made in China. If this is their normal line, I've not been impressed. Is there a real difference between the international and normal branding? Also, I didn't find any double Henckels, but did find a 'professional' line.

I have used some Chicago cutlery that I really like, and some that I almost despise. I'm a little leery of them for online ordering, but I wouldn't really hesitate to buy them if marketed in a way that I could touch them before purchase (no retailer that I've found close enough yet).

Shun classic.... Oooh, fancy! See I knew there would be manufacturers I haven't heard of!

Thanks! Keep the suggestions coming!
Click to expand...
There is a double Henkels line that is great. Look for the two men insignia on the blade. That's their pro line.
38400-203.jpg

Kohls handles the Henkels knife line.
 
My Henckels International Chef Knife is made in Spain, with the blade sourced from Germany. It's $55 on Amazon. I have no idea if it's good enough for commercial use, but it's one of my better kitchen knives.
 
Spyderco makes some excellent and very reasonably priced kitchen knives. Shun are very good, we have several of each and some traditional Japanese blades as well. Our family has used Henkel knives for many years, the old ones are great, the newer ones come in several quality levels, starting at a very low level.

Knives used in a commercial kitchen have different requirements than home use knives. I would look into a restaurant supply house.
 
For what we are doing, "commercial" is dealing with a conference center. We serve only a few dishes at a time, but we serve them in massive quantities. We aren't a bunch of short order chefs, or anything like that! I'd go insane! Generally, if it is a "good" knife in your kitchen, it is a "good" knife for our big kitchen.

Yeah, the sharpening thing by Cutco is null to me. I totally understand the idea of "use it 'til it's the same on both sides" and then chucking it. I don't condone, but I understand. From some of the marketing stuff I saw that my brother-in-law had, they hype that quite a bit. They also compare themselves to Wusthof relatively extensively (by price, at least).

Here is a question highlighting the reason I asked this forum... What is the difference between a stamped knife and ???? a machined knife???? Both in manufacture and practical usefulness?
 
Mauser lover said:
I'm probably going to be buying a bunch of kitchen knives, for use in a commercial kitchen. I am looking for a company that makes pretty much a full line of kitchen cutlery, but they need to be stainless, and of decent quality.
Click to expand...

This one is EASY! Sam's club sells a line of commercial kitchen knives that are flat out affordable, with great blade steel, durable, and ergonomic too for hours of chopping. I actually learned about them when I was assigned to supervise the prison kitchen, and these were the knives the inmates used for hours on end for meal prep. These knives were used every day, 5 to 10 hours a day, and were very robust, easy to sharpen, and durable. When I got bored, I would even pick up a knife myself and chop vegetables for 30 minutes to an hour just for the heck of it.

The chefs knife and santoku knives are only $6 to $7 each, which is an absolute bargain. I have $125-$150 German and Japanese knives in my kitchen, but I grab the $6 Sam's knife every time I'm in the kitchen, which happens to be 365 days a year as I prepare all of my families meals. I can HIGHLY recommend these knives. They sharpen easy enough, but they are so cheap you could literally throw them away and replace them every couple of months if you wanted to. These have got to be the best price to value knife on the planet.

https://www.samsclub.com/sams/7-santoku-knife-di-2-pk/prod5250043.ip?xid=plp1250115-rest:product:1:2
https://www.samsclub.com/sams/baker...rod5250044.ip?xid=plp1250115-rest:product:1:3
https://www.samsclub.com/sams/baker...rod5250046.ip?xid=plp1250115-rest:product:1:5
https://www.samsclub.com/sams/baker...rod5250045.ip?xid=plp1250115-rest:product:1:4
 
I grew up in a restaraunt: Messmeiester for "Show" in front of the customers (use a knife roll), Dexter Russell sani safe for production back in the kitchen.

blindhari
 
I prefer Forschner (Dexter Russell just as good...)for use cutting fish (of every size - and always around saltwater...) but in my kitchen it's the Henckels pro for me... We have a block full of them and the blades - even the kitchen shears... are first rate. No matter what any manufacturer says - keep good quality blades away from any dishwasher, period.
 
As far as sharpening, Henkels will sharpen their knives. You can send up to 10 at a time, they charge $2 each, and will mail them back to you for $10 postage.
 
After trying a Mercer Chef's knife, I bought several of their paring knives. Excellent weight, grip & priced right. I've been using them for several years.
 
Down here in south Florida all the commercial fishing supply places just called the Victorinox Forschner knives "Forschners" and that's how they were listed in their catalogues as well... I think I'd been using them for more than 20 years before I ever realized they were from Victorinox....
 
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