I'm looking to spend ~$50-100 on a decent utility knife for the kitchen. I'll be cutting all kinds of meat, veggies, fruits, etc. Looking at something with a 10" I guess.

Best brands? Best places to buy them at? I'd love to hear from professional chefs (if there are any out there) comment in this thread.

Thanks.

[Edited on June 7, 2006 at 9:53 PM. Reason : ;]

6/7/2006 9:52:33 PM

Cutco

6/7/2006 9:54:06 PM

Wusthof or Henckels...and Cutco isn't that bad of a knife

6/7/2006 9:57:50 PM

There's a restaurant supply store on S Saunders headed towards Garner. They carry knives as well as all sorts of other useful things.

6/7/2006 10:19:57 PM

Quote :

"Henckels"

I have the Four Star line, love them... The pro-S line is also nice, but i perferred the handle design of the Four Star better

6/7/2006 11:01:26 PM

the wustoff , grand prix II for sure, had one for about 6 months and I am in love

6/7/2006 11:08:53 PM

i would recommend the Classic over the other Wusthof's, it is perfectly balanced and bolsterless. I have the 8inch and use it every day at work/home.

As well as Wusthof, Global is good, I dont like the feel of Henckels. Go to a store and try em out, there is one in McGregor Village. You also should decide if this will be a primary knife or a secondary veg/herb blade.
I have been looking at purchasing a santoku for myself:

6/8/2006 1:09:48 AM

This will be my primary utility knife in the kitchen and will likely be used at least once a day.

What's the preferred method of sharpening a decent knife? Iron rod or electric sharpener?

I just moved down to Charlotte and am still quite unfamiliar with the area, so I'll likely be ordering this online unless I stumble upon a kitchen/restaurant store.

^
I found that knife for around ~$90 (ebay) and it looks like a solid blade.

6/8/2006 8:08:42 AM

my friend got me a Wusthof Classic for christmas. I love it.

6/8/2006 8:18:23 AM

look, each knife is going to work for different people better.


the MOST important thing is that it is comfortable in your hand when you grip it, so go and test them.

6/8/2006 8:48:35 AM

oh, and about sharpening...


do NOT use one of those electric contraptions. keep your blade straight with one of those honing rods before you use it each time. this is, however, not the same thing as a professional sharpening. you want to get your knives professionally sharpened about every 6 months i'd say.

6/8/2006 9:14:47 AM

If this is your primary(single) blade i would recommend the Wusthof Classic 8" chef knife. ~$80

http://www.wusthof.com/en/database3.asp?id=4014

Sharpening is a bit tricky, since you are asking, I wouldnt recommend you do it yourself (its not difficult to skew your blade). The tradition method is to define and edge using a wet stone and then hone it with a diamond steel (or cheaper ceramic steel). I dont recommend the electric sharpeners if you care for your knife.

You can get them professionally sharpened at a Cutlery for a few bucks, and they can show the proper way to use a steel if you choose to maintain an edge.

6/8/2006 11:45:00 AM

Another useful knife I use is this:

cuts veggies, meat, pizza, ect. effortlessly





[Edited on June 8, 2006 at 11:52 AM. Reason : .]

6/8/2006 11:52:08 AM

I'm very happy with my Henckels knives. Sucks to have to hand wash, but I guess that comes with the territory if you want something to last.

6/8/2006 12:20:48 PM

Might want to look at Messermeister

6/8/2006 12:31:03 PM

i got a great santoku from HSN by wolfgang, it was only like $25, and i love it, it's still sharp, and for that price you can get more than one. check and see if they still have them. also, you can sometimes find good knives at marshalls or ross.

6/8/2006 2:05:30 PM