[matthewk]

For those who's passions go beyond the BMW and into the kitchen, what's the word in cutlery. Price is really not an object, but I don't want to spend for spendings sake.

For background, I currently have Henkles Professional S knives and they simply don't hold an edge very well. They are also not a very good fit in my hand. I realize that knives are very much a comfort and balance think, so I get that I am going to have to pick some up before deciding. I will likely end up buying a few different 8" chefs and then buy more of the set that I like the best.

thanks!

m

[BTM]

Wusthof Classics

I'm not an expert chef or anything, but use them to cut raw meat for tacos all the time. Dull knives are dangerous, the Wusthofs cut great. Avoid the lower end ones (I think it's the Gourmet line) as for a little bit more you get much more quality blade

[KingOfJericho]

Wusthof here.

[JuuS]

I've been using ceramic knives lately. So far I love them. They maintain their edge very well.

Oddly, I don't like razor sharp blades when I prep my food. Just moderate sharp is perfect.

[KingOfJericho]

Just don't drop those ceramic knives...

[Undertow]

Global knives. Stay sharp and are well balanced. A 10 inch chef's knife will run you about $180.

[Red Bread]

Global or Shun both fit my hand much better than my old Henckel Pro S's. They also keep a an edge better and respond better to steeling.

[e90fun]

I got a set of MAC knifes and they are deadly sharp.

took off some finger once on accident..

[Rotorocious]

[BSM 135i]

Been using my Shun Ken Onion 8" Chef knife for a couple years now since i was in culinary school and love it, has a really good hand feel and feels solid in your hand. I will be def. be getting another Shun soon. Also i suggest staying away from using glass cutting boards with any knife you choose to get, they are very hard on a knife's edge.

[matthewk]

Originally Posted by BSM 135i

Been using my Shun Ken Onion 8" Chef knife for a couple years now since i was in culinary school and love it, has a really good hand feel and feels solid in your hand. I will be def. be getting another Shun soon. Also i suggest staying away from using glass cutting boards with any knife you choose to get, they are very hard on a knife's edge.

Only boo's blocks in my kitchen

[Quick6EF]

http://www.williams-sonoma.com/produ...p_Wide_Rule-_-






i dont use it, but it looks pretty sick

[LACSTER]

Twin Henkelman

[san~man]

I know it isn't "high end" but I like the feeling and balance of my global chromova 8" knife better than my old Shun or Henkels. The knife itself is lighter since it's all "metal" and no handle, and the "handle" itself has a good grip if you will. I think the entire set cost the same as my one shun, but I prefer them.

The Shun knife was good, but the wood handle would become slippery since it was a smooth finish. Also, the top edge of the blade itself was sharp and would cut into the web of my hand with prolonged use.

[michaelthepsycho]

Victorinox. Great value for just $25. The handle feels a little but cheap but then again... It is.

[Bimmer84]

I live in Germany at the moment and got myself a nice WMF set (similar to this one) and some nice stainless pots, pans, pressure cooker, and cast iron skillet. It's held up for quite some time now. Their cutlery sets are wonderful too, we got a set as a wedding gift.

The only difference I see in mine is my block holds a lot more knives than that, which I have pieced together over time. I'd say converting to dollars I have spent around 2-2.5k or so.

[Kroy]

Cutco
/thread

[Kroy]

Hear great things about Shun, Global and MAC. Higher end forged Wusthof and Henckel are good as well.

[Epacy2]

Wusthof Ikon. Fabulous knives and the balance/weight of them are exquisite.

[ChuckBMW3]

Cutco

[Malibu1]

Cutco

[Quick6EF]

Youre all joking with cutco, right?