My husband and I both love to cook and am looking for a recco on a
chef's knife - preferrably an 8 and a 10" version of the same knife.
Any ideas? We currently have an old set of knives from Henkel and
have not been pleased. The blades dull very quickly and they are
barely usable.

> wrote in message
...
> My husband and I both love to cook and am looking for a recco on a
> chef's knife - preferrably an 8 and a 10" version of the same knife.
> Any ideas? We currently have an old set of knives from Henkel and
> have not been pleased. The blades dull very quickly and they are
> barely usable.

How old is the Henckel set you have now?

What material is your cutting board made out of?

Do you ever sin by cutting on surfaces like metal or china?

Do you use a steel to touch up the knives?

Dull quickly: How long is quickly?

When's the last time they were sharpened using a stone, a machine, or by a
professional?

wrote:
> My husband and I both love to cook and am looking for a recco on a
> chef's knife - preferrably an 8 and a 10" version of the same knife.
> Any ideas? We currently have an old set of knives from Henkel and
> have not been pleased. The blades dull very quickly and they are
> barely usable.

This puzzles me. I have a set of Henkel knives, then I inherited my
grandmother's Henkel's. The knives are in great shape and the blades
are sharp. I use a steel and I sharpen them with Accusharp.

http://accusharp.com/index.asp

Sorry, I wish I could help.

Becca

On Nov 15, 10:04 am, "JoeSpareBedroom" > wrote:
> > wrote in message
>
> ...
>
> > My husband and I both love to cook and am looking for a recco on a
> > chef's knife - preferrably an 8 and a 10" version of the same knife.
> > Any ideas? We currently have an old set of knives from Henkel and
> > have not been pleased. The blades dull very quickly and they are
> > barely usable.
>
> How old is the Henckel set you have now?
>
> What material is your cutting board made out of?
>
> Do you ever sin by cutting on surfaces like metal or china?
>
> Do you use a steel to touch up the knives?
>
> Dull quickly: How long is quickly?
>
> When's the last time they were sharpened using a stone, a machine, or by a
> professional?

Our Henckels are 5 years old...we generally use a plastic cutting
board for veggies, etc and a wooden board for meats...we used to be
occasional offenders of cutting on the wrong surface, but have since
learned not to from the store where we have them sharpened....which,
we usually have done professionally 1x per year - could be done much
more often, however the store is a distance away and not always
convenient.
My husband has an interest in Asian knives - any knowledge there?

Oh pshaw, on Thu 15 Nov 2007 08:48:39a, Becca meant to say...

> wrote:
>> My husband and I both love to cook and am looking for a recco on a
>> chef's knife - preferrably an 8 and a 10" version of the same knife.
>> Any ideas? We currently have an old set of knives from Henkel and
>> have not been pleased. The blades dull very quickly and they are
>> barely usable.
>
> This puzzles me. I have a set of Henkel knives, then I inherited my
> grandmother's Henkel's. The knives are in great shape and the blades
> are sharp. I use a steel and I sharpen them with Accusharp.
>
> http://accusharp.com/index.asp
>
> Sorry, I wish I could help.
>
> Becca
>
>

I've had a set of Henkel's for about 5 years. I've had no problem with
them staying sharp. When they need a honing, I use a Chef's Choice 130,
but I don't have to use that often.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

'I think not,' said Descartes, and promptly
disappeared.

> wrote in message
...
> On Nov 15, 10:04 am, "JoeSpareBedroom" > wrote:
>> > wrote in message
>>
>> ...
>>
>> > My husband and I both love to cook and am looking for a recco on a
>> > chef's knife - preferrably an 8 and a 10" version of the same knife.
>> > Any ideas? We currently have an old set of knives from Henkel and
>> > have not been pleased. The blades dull very quickly and they are
>> > barely usable.
>>
>> How old is the Henckel set you have now?
>>
>> What material is your cutting board made out of?
>>
>> Do you ever sin by cutting on surfaces like metal or china?
>>
>> Do you use a steel to touch up the knives?
>>
>> Dull quickly: How long is quickly?
>>
>> When's the last time they were sharpened using a stone, a machine, or by
>> a
>> professional?
>
> Our Henckels are 5 years old...we generally use a plastic cutting
> board for veggies, etc and a wooden board for meats...we used to be
> occasional offenders of cutting on the wrong surface, but have since
> learned not to from the store where we have them sharpened....which,
> we usually have done professionally 1x per year - could be done much
> more often, however the store is a distance away and not always
> convenient.
> My husband has an interest in Asian knives - any knowledge there?

A friend has a few Global knives she likes, but they don't feel right in my
hand.

You are out of your minds to replace your Henckel knives. You didn't answer
my question about whether you use a steel to touch up the knives between
uses. This takes about 11 seconds, or a minute, if the phone rings and
distracts you. Unless you're seriously abusing the knives, you shouldn't
need to use any other sharpening method more than maybe once or twice a
year.

So, do you use a steel? Do you know what a steel is?

Wayne Boatwright wrote:

>
> I've had a set of Henkel's for about 5 years. I've had no problem with
> them staying sharp. When they need a honing, I use a Chef's Choice 130,
> but I don't have to use that often.


I have been using a set of Henkels for more than 20 years. I find that
they take a pretty good blade and keep it. It is a damned shame to go out
and spend a lot of money on a new set of knives and then have to replace
them too because you don't know how to sharpen them.

Dave Smith wrote:
> Wayne Boatwright wrote:
>
>>
>> I've had a set of Henkel's for about 5 years. I've had no problem
>> with them staying sharp. When they need a honing, I use a Chef's
>> Choice 130, but I don't have to use that often.
>
>
> I have been using a set of Henkels for more than 20 years. I find
> that they take a pretty good blade and keep it. It is a damned shame
> to go out and spend a lot of money on a new set of knives and then
> have to replace them too because you don't know how to sharpen them.

There's probably a place where she could have them professionally sharpened
unless she lives in Timbuktu

Jill

On Nov 15, 11:27 am, "JoeSpareBedroom" > wrote:
> > wrote in message
>
> ...
>
>
>
>
>
> > On Nov 15, 10:04 am, "JoeSpareBedroom" > wrote:
> >> > wrote in message
>
> ...
>
> >> > My husband and I both love to cook and am looking for a recco on a
> >> > chef's knife - preferrably an 8 and a 10" version of the same knife.
> >> > Any ideas? We currently have an old set of knives from Henkel and
> >> > have not been pleased. The blades dull very quickly and they are
> >> > barely usable.
>
> >> How old is the Henckel set you have now?
>
> >> What material is your cutting board made out of?
>
> >> Do you ever sin by cutting on surfaces like metal or china?
>
> >> Do you use a steel to touch up the knives?
>
> >> Dull quickly: How long is quickly?
>
> >> When's the last time they were sharpened using a stone, a machine, or by
> >> a
> >> professional?
>
> > Our Henckels are 5 years old...we generally use a plastic cutting
> > board for veggies, etc and a wooden board for meats...we used to be
> > occasional offenders of cutting on the wrong surface, but have since
> > learned not to from the store where we have them sharpened....which,
> > we usually have done professionally 1x per year - could be done much
> > more often, however the store is a distance away and not always
> > convenient.
> > My husband has an interest in Asian knives - any knowledge there?
>
> A friend has a few Global knives she likes, but they don't feel right in my
> hand.
>
> You are out of your minds to replace your Henckel knives. You didn't answer
> my question about whether you use a steel to touch up the knives between
> uses. This takes about 11 seconds, or a minute, if the phone rings and
> distracts you. Unless you're seriously abusing the knives, you shouldn't
> need to use any other sharpening method more than maybe once or twice a
> year.
>
> So, do you use a steel? Do you know what a steel is?- Hide quoted text -
>
> - Show quoted text -

I do know what a steel is and we do use it - perhaps not as often as
is required. The knife set we have was not an expensive set and was
on the lower end of what Henckel offers, however we were not looking
to replace our current set. Our current set does not include a 10"
chef's knife. We would like to purchase a chef knife (not an entire
knife set). I would gladly accept advice on how we could better
maintain our current set of knives, especially given that we want to
expand our collection, however, and more importantly, I would like to
know who is happy with their current chef's knife and what brand is
that - as I am not 100% loyal to Henckel!

> wrote in message
...
> On Nov 15, 11:27 am, "JoeSpareBedroom" > wrote:
>> > wrote in message
>>
>> ...
>>
>>
>>
>>
>>
>> > On Nov 15, 10:04 am, "JoeSpareBedroom" > wrote:
>> >> > wrote in message
>>
>> ...
>>
>> >> > My husband and I both love to cook and am looking for a recco on a
>> >> > chef's knife - preferrably an 8 and a 10" version of the same knife.
>> >> > Any ideas? We currently have an old set of knives from Henkel and
>> >> > have not been pleased. The blades dull very quickly and they are
>> >> > barely usable.
>>
>> >> How old is the Henckel set you have now?
>>
>> >> What material is your cutting board made out of?
>>
>> >> Do you ever sin by cutting on surfaces like metal or china?
>>
>> >> Do you use a steel to touch up the knives?
>>
>> >> Dull quickly: How long is quickly?
>>
>> >> When's the last time they were sharpened using a stone, a machine, or
>> >> by
>> >> a
>> >> professional?
>>
>> > Our Henckels are 5 years old...we generally use a plastic cutting
>> > board for veggies, etc and a wooden board for meats...we used to be
>> > occasional offenders of cutting on the wrong surface, but have since
>> > learned not to from the store where we have them sharpened....which,
>> > we usually have done professionally 1x per year - could be done much
>> > more often, however the store is a distance away and not always
>> > convenient.
>> > My husband has an interest in Asian knives - any knowledge there?
>>
>> A friend has a few Global knives she likes, but they don't feel right in
>> my
>> hand.
>>
>> You are out of your minds to replace your Henckel knives. You didn't
>> answer
>> my question about whether you use a steel to touch up the knives between
>> uses. This takes about 11 seconds, or a minute, if the phone rings and
>> distracts you. Unless you're seriously abusing the knives, you shouldn't
>> need to use any other sharpening method more than maybe once or twice a
>> year.
>>
>> So, do you use a steel? Do you know what a steel is?- Hide quoted text -
>>
>> - Show quoted text -
>
> I do know what a steel is and we do use it - perhaps not as often as
> is required. The knife set we have was not an expensive set and was
> on the lower end of what Henckel offers, however we were not looking
> to replace our current set. Our current set does not include a 10"
> chef's knife. We would like to purchase a chef knife (not an entire
> knife set). I would gladly accept advice on how we could better
> maintain our current set of knives, especially given that we want to
> expand our collection, however, and more importantly, I would like to
> know who is happy with their current chef's knife and what brand is
> that - as I am not 100% loyal to Henckel!
>

I have a Wusthoff Classic that I like. I've used a friend's Henckel of
similar design, and found it was fine. I wouldn't go near an Asian knife
unless it was Japanese.

wrote:

>
> I do know what a steel is and we do use it - perhaps not as often as
> is required. The knife set we have was not an expensive set and was
> on the lower end of what Henckel offers, however we were not looking
> to replace our current set. Our current set does not include a 10"
> chef's knife. We would like to purchase a chef knife (not an entire
> knife set). I would gladly accept advice on how we could better
> maintain our current set of knives, especially given that we want to
> expand our collection, however, and more importantly, I would like to
> know who is happy with their current chef's knife and what brand is
> that - as I am not 100% loyal to Henckel!


I would suggest buying a good sharpening tool and using it. I have been
quite happy with my Henckel knives. FWIW, I broke the bread knife. It got
knocked off the counter and landed on the new ceramic floor striking handle
down and the blade snapped in half. I took it back to a store that sells
Henckel knives to see what could be done and they gave me a replacement.
..

On Nov 15, 11:49�am, "jmcquown" > wrote:
> Dave Smith wrote:
> > Wayne Boatwright wrote:
>
> >> I've had a set of Henkel's for about 5 years. �I've had no problem
> >> with them staying sharp. �When they need a honing, I use a Chef's
> >> Choice 130, but I don't have to use that often.
>
> > I have been using a set of Henkels for more than 20 years. �I find
> > that they take a pretty good blade and keep it. It is a damned shame
> > to go out and spend a lot of money on a new set of knives and then
> > have to replace them too because you don't know how to sharpen them.
>
> There's probably a place where she could have them professionally sharpened
> unless she lives in Timbuktu
>
> Jill

Timbuktu is probably the best place on the planet for anthing cutlery.

On Nov 15, 9:56�am, wrote:
> My husband and I both love to cook and am looking for a
> chef's knife - preferrably an 8 and a 10" version of the same knife.
> Any ideas? �

Dare to be different... http://tinyurl.com/2lzbx5

http://www.leevalley.com/garden/page...=2,40733,40738

Sheldon

> wrote in message
...
> My husband and I both love to cook and am looking for a recco on a
> chef's knife - preferrably an 8 and a 10" version of the same knife.
> Any ideas? We currently have an old set of knives from Henkel and
> have not been pleased. The blades dull very quickly and they are
> barely usable.

Go to your local Bed, Bath & Beyond and handle Shun's and Globals. Both have
edges harder and sharper than anything made in German steels. If you don't
have a BB&B then try a William Sonoma though they tend to be a touch more
expensive there and they don't carry Globals. I personally don't own any
Globals as the handles aren't comfortable to me but do have a few Shun's
including their 10" Chef's knife. I also have quite a few Japanese made
western style and traditional style knives as well as Chinese cleavers.

Joe Cilinceon

JoeSpareBedroom wrote:

> A friend has a few Global knives she likes, but they don't feel right in my
> hand.
>
> You are out of your minds to replace your Henckel knives. You didn't answer
> my question about whether you use a steel to touch up the knives between
> uses. This takes about 11 seconds, or a minute, if the phone rings and
> distracts you. Unless you're seriously abusing the knives, you shouldn't
> need to use any other sharpening method more than maybe once or twice a
> year.
>
> So, do you use a steel? Do you know what a steel is?
>
Perhaps they're being abused by being run through the dishwasher?
I once read that a knife needs to be honed with the steel for every five
minutes or so of continuous cutting?
I see a lot of people who have posted here before who mistake a steel
for a "sharpener" instead of being a "straightener" of the edge.

wrote:
I would like to
> know who is happy with their current chef's knife and what brand is
> that - as I am not 100% loyal to Henckel!
>
Mine is Henkels, years and years old and I'm still happy with it.

On Nov 15, 9:56 am, wrote:
> My husband and I both love to cook and am looking for a recco on achef'sknife- preferrably an 8 and a 10" version of the sameknife.
> Any ideas? We currently have an old set of knives from Henkel and
> have not been pleased. The blades dull very quickly and they are
> barely usable.


I think very highly of the wusthoff brand, and Victorinox (aka
forschner) is making some absolutely stunning cooking knives these
days for dirt cheap.

http://cookingknives.weebly.com

wrote:
> On Nov 15, 9:56 am, wrote:
>> My husband and I both love to cook and am looking for a recco on achef'sknife- preferrably an 8 and a 10" version of the sameknife.
>> Any ideas? We currently have an old set of knives from Henkel and
>> have not been pleased. The blades dull very quickly and they are
>> barely usable.
>
>
> I think very highly of the wusthoff brand, and Victorinox (aka
> forschner) is making some absolutely stunning cooking knives these
> days for dirt cheap.
>
> http://cookingknives.weebly.com

I have been using Forschner knives forever. My mom used them, too. I am
extremely happy with mine and they are quite reasonable. I took mine to
a professional knife sharpener guy once and he was very impressed with
it, too.

I've bought from Cutlery and More and have had no problems with their
service. http://www.cutleryandmore.com/

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
Janet Wilder > wrote:

> wrote:
> > On Nov 15, 9:56 am, wrote:
> >> My husband and I both love to cook and am looking for a recco on
> >> achef'sknife- preferrably an 8 and a 10" version of the sameknife.
> >> Any ideas? We currently have an old set of knives from Henkel and
> >> have not been pleased. The blades dull very quickly and they are
> >> barely usable.
> >
> >
> > I think very highly of the wusthoff brand, and Victorinox (aka
> > forschner) is making some absolutely stunning cooking knives these
> > days for dirt cheap.
> >
> > http://cookingknives.weebly.com
>
> I have been using Forschner knives forever. My mom used them, too. I am
> extremely happy with mine and they are quite reasonable. I took mine to
> a professional knife sharpener guy once and he was very impressed with
> it, too.
>
> I've bought from Cutlery and More and have had no problems with their
> service. http://www.cutleryandmore.com/

Thanks, Janet! Forschner has a good reputation, I know. And guess what
Favorite Son wants for Christmas? "A set of good knives." I told him
we'd go shopping when he gets here (his 9:00 p.m. arrival has now been
moved to 12:15 a.m.). If I can find Forschner for him to pick up and
hold, and he's comfortable with them, I'll steer him to the 4-piece set
on the cutlerandmore site above.

What kind of steel did you get? Where? $$?

-Barb
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:

>
> What kind of steel did you get? Where? $$?
>
> -Barb

Do you mean a sharpening steel? I have one that came from I don't know
where, but works great. Could have been salvaged from a wedding present
carving set for all I know.

If you mean steel in the knife, the blade says "extra quality Victorinox
stainless" My everyday most used is a 10" chef with the rosewood handle.
I like the extra surface on the 10" knife for chopping onions and garlic
and big messes of vegetables.

The Fosrchner knives have a grip that I find perfect for my hand. The
weight and balance suits me just right. I hate a knife that doesn't fit
my hand or feel balanced.



--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
Janet Wilder > wrote:

> Melba's Jammin' wrote:
>
> >
> > What kind of steel did you get? Where? $$?
> >
> > -Barb
>
> Do you mean a sharpening steel? I have one that came from I don't know
> where, but works great. Could have been salvaged from a wedding present
> carving set for all I know.
>
> If you mean steel in the knife, the blade says "extra quality Victorinox
> stainless" My everyday most used is a 10" chef with the rosewood handle.
> I like the extra surface on the 10" knife for chopping onions and garlic
> and big messes of vegetables.
>
> The Fosrchner knives have a grip that I find perfect for my hand. The
> weight and balance suits me just right. I hate a knife that doesn't fit
> my hand or feel balanced.

Sorry, Janet. Yes, I meant sharpening steel.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007