Hello everyone!

I am in the process of updating my cutlery. It has been ten years with my
inexpensive set and it is time to upgrade. I was looking at Henckel, and
Chicago Cutlery, but in my search I have been recommended to look into
Wusthof.

Can anyone give me their personal opinions of the three? I have checked out
the rating sites such as epinions and I am really debating more between The
Henckel and Wusthof.

I appreciate your help
D~

"Annaid" wrote ...
> Can anyone give me their personal opinions of the three? I have
checked out the rating sites such as epinions and I am really debating
more between The Henckel and Wusthof.

Both are excellent. Toss a coin and swear by what comes up. I use
Wusthof because it was a gift. A chef friend uses Henckel.

In article >, CaptCook >
wrote:

> "Annaid" wrote ...
> > Can anyone give me their personal opinions of the three? I have
> checked out the rating sites such as epinions and I am really debating
> more between The Henckel and Wusthof.
>
> Both are excellent. Toss a coin and swear by what comes up. I use
> Wusthof because it was a gift. A chef friend uses Henckel.
>
>
Check out Shun knives by Kershaw. Unless you're concerned with looks
you might not need a whole set. I've used Wusthof knives for twenty
years and was amazed how much sharper the Shun knife is. Now my major
knife is the Shun Santuko. My bread knife and boning knife are by
Victorinox.

"Stark" > wrote in message
...
> In article >, CaptCook >
> wrote:
>
> > "Annaid" wrote ...
> > > Can anyone give me their personal opinions of the three? I have
> > checked out the rating sites such as epinions and I am really debating
> > more between The Henckel and Wusthof.
> >
> > Both are excellent. Toss a coin and swear by what comes up. I use
> > Wusthof because it was a gift. A chef friend uses Henckel.
> >
> >
> Check out Shun knives by Kershaw. Unless you're concerned with looks
> you might not need a whole set. I've used Wusthof knives for twenty
> years and was amazed how much sharper the Shun knife is.

Bingo. Half bolsters, good balance, thin hard blades that allow a more
acute bevel angle. Now you're talking.

Fred
Knife Outlet
http://www.knifeoutlet.com

In article >, CaptCook >
wrote:

> "Annaid" wrote ...
> > Can anyone give me their personal opinions of the three? I have
> checked out the rating sites such as epinions and I am really debating
> more between The Henckel and Wusthof.
>
> Both are excellent. Toss a coin and swear by what comes up. I use
> Wusthof because it was a gift. A chef friend uses Henckel.
>
>
Check out Shun knives by Kershaw. Unless you're concerned with looks
you might not need a whole set. I've used Wusthof knives for twenty
years and was amazed how much sharper the Shun knife is. Now my major
knife is the Shun Santuko. My bread knife and boning knife are by
Victorinox.

On 2004-09-26, Annaid > wrote:
> I was looking at Henckel, and
> Chicago Cutlery, but in my search I have been recommended to look into
> Wusthof.

Forget all three! Buy a LamsonSharp instead.

http://www.lamsonsharp.com/

The forged line (rosewood) are excellent knives.

nb

"Annaid" > wrote in message
...

> I am in the process of updating my cutlery.
> It has been ten years with my inexpensive
> set and it is time to upgrade. I was looking
> at Henckel, and Chicago Cutlery, but in my
> search I have been recommended to look into
> Wusthof.
>
> Can anyone give me their personal opinions
> of the three? I have checked out the rating sites
> such as epinions and I am really debating more
> between The Henckel and Wusthof.

I have Henckels four star and am very happy with them -- I love the
way they feel in my hand. Due to an unfortunate gift of a beautiful
japanese santoku knife which I love to look at but hate to use -- it
feels *awful* and isn't balanced well for me -- I strongly suggest
that you go to a good shop and *try* the knives. And don't forget to
add Global to your list of knives to try. I have my eye on a couple;
beauty and function all in one package.
-j

jacqui{JB} wrote:
> "Annaid" > wrote in message
> ...
>
>
>>I am in the process of updating my cutlery.
>>It has been ten years with my inexpensive
>>set and it is time to upgrade. I was looking
>>at Henckel, and Chicago Cutlery, but in my
>>search I have been recommended to look into
>>Wusthof.
>>
>>Can anyone give me their personal opinions
>>of the three? I have checked out the rating sites
>>such as epinions and I am really debating more
>>between The Henckel and Wusthof.
>
>
> I have Henckels four star and am very happy with them -- I love the
> way they feel in my hand. Due to an unfortunate gift of a beautiful
> japanese santoku knife which I love to look at but hate to use -- it
> feels *awful* and isn't balanced well for me -- I strongly suggest
> that you go to a good shop and *try* the knives. And don't forget to
> add Global to your list of knives to try. I have my eye on a couple;
> beauty and function all in one package.
> -j
>
>
Agreed. I personally like the Henckels Pro-S line, but all that
really matters is how it feels to you. Go to a store and feel them in
your hand.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

jacqui{JB} wrote:
> "Annaid" > wrote in message
> ...
>
>
>>I am in the process of updating my cutlery.
>>It has been ten years with my inexpensive
>>set and it is time to upgrade. I was looking
>>at Henckel, and Chicago Cutlery, but in my
>>search I have been recommended to look into
>>Wusthof.
>>
>>Can anyone give me their personal opinions
>>of the three? I have checked out the rating sites
>>such as epinions and I am really debating more
>>between The Henckel and Wusthof.
>
>
> I have Henckels four star and am very happy with them -- I love the
> way they feel in my hand. Due to an unfortunate gift of a beautiful
> japanese santoku knife which I love to look at but hate to use -- it
> feels *awful* and isn't balanced well for me -- I strongly suggest
> that you go to a good shop and *try* the knives. And don't forget to
> add Global to your list of knives to try. I have my eye on a couple;
> beauty and function all in one package.
> -j
>
>
Agreed. I personally like the Henckels Pro-S line, but all that
really matters is how it feels to you. Go to a store and feel them in
your hand.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Annaid wrote:

> I am in the process of updating my cutlery. It has been ten years with my
> inexpensive set and it is time to upgrade. I was looking at Henckel, and
> Chicago Cutlery, but in my search I have been recommended to look into
> Wusthof.
>
> Can anyone give me their personal opinions of the three? I have checked out
> the rating sites such as epinions and I am really debating more between The
> Henckel and Wusthof.


If lose your house and decide to go the cheap route, Forschner by
Vitorinox are great knives... inexpensive as well.

~john

On Sun, 26 Sep 2004 12:24:10 -0500, Levelwave© >
wrote:

>Annaid wrote:
>
>> I am in the process of updating my cutlery. It has been ten years with my
>> inexpensive set and it is time to upgrade. I was looking at Henckel, and
>> Chicago Cutlery, but in my search I have been recommended to look into
>> Wusthof.
>>
>> Can anyone give me their personal opinions of the three? I have checked out
>> the rating sites such as epinions and I am really debating more between The
>> Henckel and Wusthof.
>
>
>If lose your house and decide to go the cheap route, Forschner by
>Vitorinox are great knives... inexpensive as well.

Yes, they are.

Love the handles, blade shapes and sizes .... most of all the price.

I've always had trouble keeping them sharp.

Almost on a whim (well, I worked with a guy who used them) I bought a
Masahiro 9.5 carbon steel chef's knife. It's totally European style,
double bevel, but the edge is fairly flat, especially compared to
Wusthof (which I also have). Even though it has to be steeled often
and wiped down after every use--especially after cutting acidic
items--I find I reach for it for everything. I take it to work (doing
free-lance catering now) and then dig it out of the knife roll once
I'm home.

The only thing I don't use it for it slicing large portions of meat,
that's because I have a Sanelli slicer, and I really like the curved
edge on it (Sanelli is thought to compete directly with Forschener,
but for some reason I don't have trouble keeping those edges
well-honed ... go figure).

If you have a chance, try the Masahiro. They're not sold everywhere,
of course, but they're worth hunting down.

Either way, good luck.

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

I am with you - I find the the functional knives are great for me (Profinox,
Victorianox etc). I have also put the Lagostina pans away and replaced them
with the simple french steel pans, they are great and 1/8 the cost. If
restaurants use these items something must be working.

SDB

"Levelwave©" > wrote in message
...
> Annaid wrote:
>
>> I am in the process of updating my cutlery. It has been ten years with
>> my inexpensive set and it is time to upgrade. I was looking at Henckel,
>> and Chicago Cutlery, but in my search I have been recommended to look
>> into Wusthof.
>>
>> Can anyone give me their personal opinions of the three? I have checked
>> out the rating sites such as epinions and I am really debating more
>> between The Henckel and Wusthof.
>
>
> If lose your house and decide to go the cheap route, Forschner by
> Vitorinox are great knives... inexpensive as well.
>
> ~john
>
>

BJ42 wrote:

> I am with you - I find the the functional knives are great for me (Profinox,
> Victorianox etc). I have also put the Lagostina pans away and replaced them
> with the simple french steel pans, they are great and 1/8 the cost. If
> restaurants use these items something must be working.

Restaurants use Aluminum pans because they're cheap and they heat-up
fast... plus you can bang the hell out of them, which is always a plus.

....oh wait you said steel. Nevermind

~john

>Levelwave writes:
>
>Restaurants use Aluminum pans
>
>------------------------------------------------
>because they're cheap and they heat-up
>fast... plus you can bang the hell out of them, which is always a plus.

Yoose tawkin' cookware or yer sisters? hehe


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> Yoose tawkin' cookware or yer sisters? hehe


Damn, I set myself up big-time on that one : )

~john

I am with you - I find the the functional knives are great for me (Profinox,
Victorianox etc). I have also put the Lagostina pans away and replaced them
with the simple french steel pans, they are great and 1/8 the cost. If
restaurants use these items something must be working.

SDB

"Levelwave©" > wrote in message
...
> Annaid wrote:
>
>> I am in the process of updating my cutlery. It has been ten years with
>> my inexpensive set and it is time to upgrade. I was looking at Henckel,
>> and Chicago Cutlery, but in my search I have been recommended to look
>> into Wusthof.
>>
>> Can anyone give me their personal opinions of the three? I have checked
>> out the rating sites such as epinions and I am really debating more
>> between The Henckel and Wusthof.
>
>
> If lose your house and decide to go the cheap route, Forschner by
> Vitorinox are great knives... inexpensive as well.
>
> ~john
>
>

I am with you - I find the the functional knives are great for me (Profinox,
Victorianox etc). I have also put the Lagostina pans away and replaced them
with the simple french steel pans, they are great and 1/8 the cost. If
restaurants use these items something must be working.

SDB

"Levelwave©" > wrote in message
...
> Annaid wrote:
>
>> I am in the process of updating my cutlery. It has been ten years with
>> my inexpensive set and it is time to upgrade. I was looking at Henckel,
>> and Chicago Cutlery, but in my search I have been recommended to look
>> into Wusthof.
>>
>> Can anyone give me their personal opinions of the three? I have checked
>> out the rating sites such as epinions and I am really debating more
>> between The Henckel and Wusthof.
>
>
> If lose your house and decide to go the cheap route, Forschner by
> Vitorinox are great knives... inexpensive as well.
>
> ~john
>
>

In article >, "Annaid"
> wrote:

> Hello everyone!
>
> I am in the process of updating my cutlery. It has been ten years
> with my inexpensive set and it is time to upgrade. I was looking at
> Henckel, and Chicago Cutlery, but in my search I have been
> recommended to look into Wusthof.

I ditched my Chicago Cutlery for Henckels Four-Star and Wusthof. I love
both.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Annaid" > wrote in message
...
> Hello everyone!
>
> I am in the process of updating my cutlery. It has been ten years with my
> inexpensive set and it is time to upgrade. I was looking at Henckel, and
> Chicago Cutlery, but in my search I have been recommended to look into
> Wusthof.
>
> Can anyone give me their personal opinions of the three? I have checked
> out the rating sites such as epinions and I am really debating more
> between The Henckel and Wusthof.
>
> I appreciate your help
> D~
>

Kinda depends on what YOU like. Go to a good knife store and try each one
out. I like the feel of the Henckels 5 Star-slightly curved handle.
They (and presumably others) have a 6 8 and 10 inch chef's knives-depending
on the size of your hands and what you are most comfortable with.
I use an 8 inch chef's knife-I bought my Mom the 6 inch-as her hand is
smaller, and she swears by it.

"Annaid" > wrote in message
...
> Hello everyone!
>
> I am in the process of updating my cutlery. It has been ten years with my
> inexpensive set and it is time to upgrade. I was looking at Henckel, and
> Chicago Cutlery, but in my search I have been recommended to look into
> Wusthof.
>
> Can anyone give me their personal opinions of the three? I have checked
out
> the rating sites such as epinions and I am really debating more between
The
> Henckel and Wusthof.
>
> I appreciate your help
> D~
>
You may want to look up information on my website at
http://www.knifeoutlet.com/faq.htm. There are a number of articles I've
written about kitchen cutlery.

Here's my big recommendation, though, and not many people will like it. I
no longer use or recommend knives with full bolsters. By that I mean
bolsters that go all the way to the edge. They seriously impede maintenance
of the edge and cause blades to become deformed from sharpening. I won't
get into the details here. This includes such popular knives as Wusthof
Classic, Henckels Pro S and many others.

There are some half bolstered European knives. Wusthof has a series called
Le Cordon Bleu and all of the Messermeister forged series have half
bolsters. In fact the Messermeisters have the added advantage of proper
balance on the chef knives, not available with the Wusthof. Blocked knives
of course, have no bolster at all. My favorite option, though, is to look
at the Japanese gyuto. All gyutos (Japanese version of the chef knife) have
half bolsters. The Global knives have no bolster (Japanese.)

I've been using cutlery for 50 years and I sell thousands of dollars worth
of knives every day. I lecture to culinary students on cutlery and write
articles about it. I've tested almost every kitchen knife in existence. I
can't stress enough how important it is to choose knives without full
bolsters. Sorry, that's they way I feel. Hope this will help you avoid a
mistake.

Fred
Knife Outlet
http://www.knifeoutlet.com

I use both!

By ALL means, get a Chef's choice, 3 stage sharpener. You'll live to regret
it if you don't.

Annaid wrote:

> Hello everyone!
>
> I am in the process of updating my cutlery. It has been ten years with my
> inexpensive set and it is time to upgrade. I was looking at Henckel, and
> Chicago Cutlery, but in my search I have been recommended to look into
> Wusthof.
>
> Can anyone give me their personal opinions of the three? I have checked out
> the rating sites such as epinions and I am really debating more between The
> Henckel and Wusthof.

Look at the Furi lines. Wonderful knives; amazing new-tech sharpening
system. (google them)

Standard disclaimer - not connected, etc.

Pastorio

Annaid said the following on 9/26/2004 8:17 AM:
> Hello everyone!
>
> I am in the process of updating my cutlery. It has been ten years with my
> inexpensive set and it is time to upgrade. I was looking at Henckel, and
> Chicago Cutlery, but in my search I have been recommended to look into
> Wusthof.
>
> Can anyone give me their personal opinions of the three? I have checked out
> the rating sites such as epinions and I am really debating more between The
> Henckel and Wusthof.
>
> I appreciate your help
> D~
>
>

Has anyone run into Cutco? I was scammed into selling it briefly. The
knives are excellent, but they were way overpriced. I kept my
starter set, and think it was worth it because I use them so much.

Great Googly Moogly

previously in rfc, Great Googly Moogly > wrote:

>
> Has anyone run into Cutco? I was scammed into selling it briefly.
> The knives are excellent, but they were way overpriced. I kept my
> starter set, and think it was worth it because I use them so much.
>
> Great Googly Moogly


A few years ago I bought a couple of Cutco knives from the brother of one
of my son's friends. He was trying to make a little money while in
college. Yeah, overpriced, but, I actually like these knives very much. I
got a long bread knife, a chef's knife (needs to be sharpened but I don't
really have the energy to pack it up and send it to Cutco) and a small
paring knife.

-Claudia

Great Googly Moogly wrote:
>
> Has anyone run into Cutco? I was scammed into selling it briefly. The
> knives are excellent, but they were way overpriced. I kept my
> starter set, and think it was worth it because I use them so much.

I've had Cutco in the past. My ex got them in the divorce years
ago. I kept the hunting knife only and have still never used
it hunting. Cutco are the best serrated blades around. I had a
couple of their straight edged blades and was unimpressed.

Every kitchen should have one, two, maybe even three serrated
knives. If you want good ones, consider Cutco for those. Forget
Cutco for the straight edged blades as their are plenty of
better brands.

I like a medium long serrated blade for slicing veggies, a
short serrated blade to go with my short straight edged blades,
and a serrated bread slicer with a long uncurved edge. For
serrated blades, that's all I ever use so if I were to go with
Cutco those are the ones I'd get. Since I already have a
serrated bread knife from another brand, that's two Cutco blades
I would get for my kitchen, no more.

I also like their steak knives.

My main advice for buying good knives: Don't even look at sets.
When you first start out, buy a set that's reasonably cheap.
use it for a while. Then once per year look at your old set and
see which one is the most worn. Go out and buy ONE knife of
that type and get the best one you can. Eventually you will
still have some new looking knives from your original set that
you never use and will never need to replace. Then one by one
buy whatever specialist blade you really need. In a dozen years
you'll have all the blades you'll ever need in the kitchen
except to replace wearing ourt paring knives.

Each time you go shopping for a knife that once per year, hold
them in your hand and make some cutting motions with them. See
how they feel. Try several slightly different styles, and a
few different sizes. Maybe the worn one from your cheap set is
a little light/heavy, rounded/straightened, small/big, thick/tihn
compared to the one you actually should have.

Also expect your tastes in knives to change a little over the
years so after a while you'll want to buy a new one even after
you have your "complete" non-set. For years I preferred my
8 inch chefs knife (triangular blade rather than rocker arched
per my tastes) for most cutting. Then I tried a friend's
santoku and I was hooked. Now the chinese cleaver and chefs
knife rest in the block and I use the santoku most of the time I
want a large blade.

(Doug Freyburger) writes:
> My main advice for buying good knives: Don't even look at sets.
> When you first start out, buy a set that's reasonably cheap.
> use it for a while. Then once per year look at your old set and
> see which one is the most worn. Go out and buy ONE knife of
> that type and get the best one you can.

Good advice. I did pretty much the same thing, starting out with a
fairly cheap Forschner set of knives (and some hand-me-downs), and
have gradually replaced most all of the knives, carefully shopping
each time

These days I have a bunch of knive, but only a few that see regular
use and hang on the magnetic strip in the kitchen:

7" Wustof Santoku (by far my most used blade)
10" by 2" Wustof Chef's Knife
9" by 1" Warren Cutlery Utility knife (softer steel than the
Santokus, so it sharpens much better, but doesn't keep an
edge as long, so this is used for when I want a smaller knife,
or need a *really* sharp one)
2 Wushof Spear Paring Knives

I also have a handful of specialty knives that rarely come out of the
drawer, but are useful enough to keep around:

A no-name micro-serated bread knife I bought for $4.99 at Target that
is, oddly, the best bread knife I've used
A Japanese tako hiki bought by my father while serving in Vietnam.
Essential for working with fish.
A 10" carving knife for when I have to do serious damage to a large
roast
A tomato knife, for slicing overripe tomatoes (although the santoku
does a good job as well)


--
Richard W Kaszeta

http://www.kaszeta.org/rich

> Every kitchen should have one, two, maybe even three serrated
> knives.

But using serrated blades on raw meat is a hassle.
Just one is fine w/me.

Kswck wrote:
> Doug Freyburger wrote:
>
> > Every kitchen should have one, two, maybe even three serrated
> > knives.
>
> Just one is fine w/me.

I prefer a big one and a small one. Do you prefer just one
medium one?

> But using serrated blades on raw meat is a hassle.

Agreed. On any meat for that matter. Every kitchen should have
several straight edged blades in my opinion. At least one big
one (french chef, chinese cleaver, santoku or similar), at least
one long thin utility blade, at least one small paring blade,
plus whatever specialty blades you actually use. My kitchen
has about 4 straight edges for every 1 serrated edge lately.

As to specialty blades you actually use, I suggest buying a
cheap gadget at first. Keep it for a year and see if you actually
use it or not. If you continued to use it, go get a top quality
fancy one. If you only used it at first and then never again,
maybe keep the cheap one maybe trash the cheap one but never
spend the money on a top quality one.

(Doug Freyburger) writes:
> My main advice for buying good knives: Don't even look at sets.
> When you first start out, buy a set that's reasonably cheap.
> use it for a while. Then once per year look at your old set and
> see which one is the most worn. Go out and buy ONE knife of
> that type and get the best one you can.

Good advice. I did pretty much the same thing, starting out with a
fairly cheap Forschner set of knives (and some hand-me-downs), and
have gradually replaced most all of the knives, carefully shopping
each time

These days I have a bunch of knive, but only a few that see regular
use and hang on the magnetic strip in the kitchen:

7" Wustof Santoku (by far my most used blade)
10" by 2" Wustof Chef's Knife
9" by 1" Warren Cutlery Utility knife (softer steel than the
Santokus, so it sharpens much better, but doesn't keep an
edge as long, so this is used for when I want a smaller knife,
or need a *really* sharp one)
2 Wushof Spear Paring Knives

I also have a handful of specialty knives that rarely come out of the
drawer, but are useful enough to keep around:

A no-name micro-serated bread knife I bought for $4.99 at Target that
is, oddly, the best bread knife I've used
A Japanese tako hiki bought by my father while serving in Vietnam.
Essential for working with fish.
A 10" carving knife for when I have to do serious damage to a large
roast
A tomato knife, for slicing overripe tomatoes (although the santoku
does a good job as well)


--
Richard W Kaszeta

http://www.kaszeta.org/rich

> Every kitchen should have one, two, maybe even three serrated
> knives.

But using serrated blades on raw meat is a hassle.
Just one is fine w/me.

Great Googly Moogly wrote:
>
> Has anyone run into Cutco? I was scammed into selling it briefly. The
> knives are excellent, but they were way overpriced. I kept my
> starter set, and think it was worth it because I use them so much.

I've had Cutco in the past. My ex got them in the divorce years
ago. I kept the hunting knife only and have still never used
it hunting. Cutco are the best serrated blades around. I had a
couple of their straight edged blades and was unimpressed.

Every kitchen should have one, two, maybe even three serrated
knives. If you want good ones, consider Cutco for those. Forget
Cutco for the straight edged blades as their are plenty of
better brands.

I like a medium long serrated blade for slicing veggies, a
short serrated blade to go with my short straight edged blades,
and a serrated bread slicer with a long uncurved edge. For
serrated blades, that's all I ever use so if I were to go with
Cutco those are the ones I'd get. Since I already have a
serrated bread knife from another brand, that's two Cutco blades
I would get for my kitchen, no more.

I also like their steak knives.

My main advice for buying good knives: Don't even look at sets.
When you first start out, buy a set that's reasonably cheap.
use it for a while. Then once per year look at your old set and
see which one is the most worn. Go out and buy ONE knife of
that type and get the best one you can. Eventually you will
still have some new looking knives from your original set that
you never use and will never need to replace. Then one by one
buy whatever specialist blade you really need. In a dozen years
you'll have all the blades you'll ever need in the kitchen
except to replace wearing ourt paring knives.

Each time you go shopping for a knife that once per year, hold
them in your hand and make some cutting motions with them. See
how they feel. Try several slightly different styles, and a
few different sizes. Maybe the worn one from your cheap set is
a little light/heavy, rounded/straightened, small/big, thick/tihn
compared to the one you actually should have.

Also expect your tastes in knives to change a little over the
years so after a while you'll want to buy a new one even after
you have your "complete" non-set. For years I preferred my
8 inch chefs knife (triangular blade rather than rocker arched
per my tastes) for most cutting. Then I tried a friend's
santoku and I was hooked. Now the chinese cleaver and chefs
knife rest in the block and I use the santoku most of the time I
want a large blade.

On 2004-09-26, Annaid > wrote:
> I was looking at Henckel, and
> Chicago Cutlery, but in my search I have been recommended to look into
> Wusthof.

Forget all three! Buy a LamsonSharp instead.

http://www.lamsonsharp.com/

The forged line (rosewood) are excellent knives.

nb

Annaid wrote:

> Hello everyone!
>
> I am in the process of updating my cutlery. It has been ten years with my
> inexpensive set and it is time to upgrade. I was looking at Henckel, and
> Chicago Cutlery, but in my search I have been recommended to look into
> Wusthof.
>
> Can anyone give me their personal opinions of the three? I have checked out
> the rating sites such as epinions and I am really debating more between The
> Henckel and Wusthof.

Look at the Furi lines. Wonderful knives; amazing new-tech sharpening
system. (google them)

Standard disclaimer - not connected, etc.

Pastorio

"Annaid" > wrote in message
...

> I am in the process of updating my cutlery.
> It has been ten years with my inexpensive
> set and it is time to upgrade. I was looking
> at Henckel, and Chicago Cutlery, but in my
> search I have been recommended to look into
> Wusthof.
>
> Can anyone give me their personal opinions
> of the three? I have checked out the rating sites
> such as epinions and I am really debating more
> between The Henckel and Wusthof.

I have Henckels four star and am very happy with them -- I love the
way they feel in my hand. Due to an unfortunate gift of a beautiful
japanese santoku knife which I love to look at but hate to use -- it
feels *awful* and isn't balanced well for me -- I strongly suggest
that you go to a good shop and *try* the knives. And don't forget to
add Global to your list of knives to try. I have my eye on a couple;
beauty and function all in one package.
-j

Annaid wrote:

> I am in the process of updating my cutlery. It has been ten years with my
> inexpensive set and it is time to upgrade. I was looking at Henckel, and
> Chicago Cutlery, but in my search I have been recommended to look into
> Wusthof.
>
> Can anyone give me their personal opinions of the three? I have checked out
> the rating sites such as epinions and I am really debating more between The
> Henckel and Wusthof.


If lose your house and decide to go the cheap route, Forschner by
Vitorinox are great knives... inexpensive as well.

~john

In article >, "Annaid"
> wrote:

> Hello everyone!
>
> I am in the process of updating my cutlery. It has been ten years
> with my inexpensive set and it is time to upgrade. I was looking at
> Henckel, and Chicago Cutlery, but in my search I have been
> recommended to look into Wusthof.

I ditched my Chicago Cutlery for Henckels Four-Star and Wusthof. I love
both.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

I use both!

By ALL means, get a Chef's choice, 3 stage sharpener. You'll live to regret
it if you don't.

Annaid wrote:

> Hello everyone!
>
> I am in the process of updating my cutlery. It has been ten years with my
> inexpensive set and it is time to upgrade. I was looking at Henckel, and
> Chicago Cutlery, but in my search I have been recommended to look into
> Wusthof.
>
> Can anyone give me their personal opinions of the three? I have checked out
> the rating sites such as epinions and I am really debating more between The
> Henckel and Wusthof.

Look at the Furi lines. Wonderful knives; amazing new-tech sharpening
system. (google them)

Standard disclaimer - not connected, etc.

Pastorio