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Old 10-06-2012, 11:56 AM   #51
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We purchase them online. Just type in "Chroma Type 301 Knives" in Google, or whatever search engine you use, and a number of site will come up. The prices range from $40 to $110, depending on the knife, and who's selling it. I've been using my chef's knife since 2003, and it still performs, and looks like brand new. Just remember that stainless steel isn't rust proof. If kept clean, you will have zero problems. But it the knife is left dirty, it will corrode, and can develop little pits in the steel. And that is true of all stainless steel, whether it's in knives, cooking vessels, or whatever.

The knives in my kitchen that still look like they did the day I bought them, and they are about 35 years old, are three Chicago Cutlery, stain resistant knives I bought just after getting married. I don't use the as often though, as the hollow ground blades just don't cut as well as a good straight-grind blade does. And I keep the edges very sharp. The other downside to the Chicago Cutlery knives is that they are a very tough steel, but aren't necessarily a very hard steel. Once they are sharp, they stay that way for a reasonable amount of time. But they take a lot of work to get sharp.

I also have a very old high carbon steel carving knife that I found in my basement. It was all rusty, and looked like it was destined for the garbage can. My oldest son took it on as a project, and cleaned it up. It isn't as pretty as new, but is a good, sharp knife, with no rust. And it sharpens up better than any other knife in my kitchen. And it's phenomenal for cutting up meat. The only downside is that after using, then washing it, I have to oil it with veggie oil to keep it from rusting.

Seeeeeya; Chief Longwind of the North
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Old 10-06-2012, 12:41 PM   #52
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Quote:
Originally Posted by kitchengoddess8 View Post
Thanks! I think the Wusthof is under $30 - will check tomorrow. What do you use the serrated knife for? Is it only for bread?
They are definitely good for bread. They are useful for very ripe tomatoes. I have been told they are good for frozen food.
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Old 10-06-2012, 04:06 PM   #53
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I've had a Cutco chef's knife for over 40 yrs and just recently invested in a Cutco Santuko knife. I use them interchangeably. You might want to take a look at the Cutco products, they're made in the USA, and they have a life-time guarantee. I recently sent back 7knives back to the company for sharpening and it cost me $9.00 and that included shipping. They replaced my paring knife for free. They are not inexpensive, but it's a worth the investment. I might add that I have other knives that include Chicago Cut., Henckels, and Wusthof, they too were an investment, but they don't beat my Cutco.
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Old 10-06-2012, 06:27 PM   #54
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I have a Victorinox chef knife, and I love it. Cost $26 and works fantastic. For the vast majority of home cooks, this knife will more than meet their needs.
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Old 10-06-2012, 07:55 PM   #55
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Originally Posted by danbuter
I have a Victorinox chef knife, and I love it. Cost $26 and works fantastic. For the vast majority of home cooks, this knife will more than meet their needs.
I'm glad to hear that! What kind of knife sharpener do you use?
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Old 10-10-2012, 11:29 PM   #56
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I have a 6" and 10" Wusthof Classic, and an 8" Chicago Cutlery chef's, and all 3 have been good knives. The Chicago has a feel very similar to the Wusthof Classic. I use the 6" for a general purpose knife, like when I have to chop one or 2 cloves of garlic, or disassemble a broccoli crown... any light job. The 8" when I have a lot of things to chop, and the 10" for stuff like squash and melons. I've never owned a santoku because I've never seen the need.

I have an 8" Cutco chef and I hate the feel of it. I don't like the handle, either the shape or the texture. It mostly lives in a drawer out of sight.

My sharpener is a Chef's Choice electric 3 stage. The only electric recommended by Wusthof.
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Old 10-11-2012, 08:42 PM   #57
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Quote:
Originally Posted by RPCookin
I have a 6" and 10" Wusthof Classic, and an 8" Chicago Cutlery chef's, and all 3 have been good knives. The Chicago has a feel very similar to the Wusthof Classic. I use the 6" for a general purpose knife, like when I have to chop one or 2 cloves of garlic, or disassemble a broccoli crown... any light job. The 8" when I have a lot of things to chop, and the 10" for stuff like squash and melons. I've never owned a santoku because I've never seen the need.

I have an 8" Cutco chef and I hate the feel of it. I don't like the handle, either the shape or the texture. It mostly lives in a drawer out of sight.

My sharpener is a Chef's Choice electric 3 stage. The only electric recommended by Wusthof.
I appreciate hearing how you use the different size knives. So far the 6" Wusthof Silverpoint is working out well, but I don't know if the sharpener I have is ok. It's the Chef's Choice Manual Diamond Hone 440.
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Old 10-11-2012, 11:34 PM   #58
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I am planning on investing in a knife set for myself for Christmas but I dont know what to do! There are so many sets and price ranges to choose from!
Help! :)
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Old 10-12-2012, 01:09 AM   #59
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I am planning on investing in a knife set for myself for Christmas but I dont know what to do! There are so many sets and price ranges to choose from!
Help! :)
When I bought knives for my son the past Christmas, I purchased Tojiro DP in a 240 Gyuto, a Nakiri, and a 120 petty. Along with a block, the price was less than $200. I don't think the average home chef needs more than 2 or 3 knives. Better to have a couple of good ones than a block full of knives you will seldom use.

The nakiri is a bit unusual, but is a favorite of mine. Knives are personal. If you have access to a good knife vendor, ask for recommendations and handle as many knives as possible. Otherwise, talk to Mark at CKTG or someone similar. He will make recommendations based on what you need and want, not what he wants to sell.
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Old 10-12-2012, 02:04 AM   #60
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hhmm thanks for the help.
I will have to check into them.
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