Cuttlery

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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?

Quoted message said:

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

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

If you want really sharp knives, very well recommended, take a
look at the MAC knives. Here is their website, then google their
name to find dealers all over the web:
http://www.macknife.com/
pavane

JoeSpareBedroom said:

<[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

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...

Quoted message said:

Quoted message said:

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.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

<[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

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 said:

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 said:

Wayne Boatwright said:

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

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

I like carbon steel knives. Not "high carbon," but the old fashioned real
cardon steel ones that discolor. A good, old-fashioned Sabatier carbon steel
knife and one of the good Chef's Choice manual sharpeners to run it through
and you are all set.

JoeSpareBedroom said:

<[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

<[email hidden]> wrote in message

Quoted message said:

Quoted message said:

news:[email hidden]...

Quoted message said:

Quoted message said:

> 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.

Quoted message said:

Quoted message said:

How old is the Henckel set you have now?

Quoted message said:

Quoted message said:

What material is your cutting board made out of?

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

Do you use a steel to touch up the knives?

Quoted message said:

Quoted message said:

Dull quickly: How long is quickly?

Quoted message said:

Quoted message said:

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

Quoted message said:

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!

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

<[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Nov 15, 10:04 am, "JoeSpareBedroom" <[email hidden]> wrote:
> <[email hidden]> wrote in message

Quoted message said:

>news:[email hidden]...

Quoted message said:

> > 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.

Quoted message said:

> How old is the Henckel set you have now?

Quoted message said:

> What material is your cutting board made out of?

Quoted message said:

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

Quoted message said:

> Do you use a steel to touch up the knives?

Quoted message said:

> Dull quickly: How long is quickly?

Quoted message said:

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

Quoted message said:

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.

Quoted message said:

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.
..

jmcquown said:

Dave Smith said:

Wayne Boatwright wrote:

Quoted message said:

Quoted message said:

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.

Quoted message said:

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.

Quoted message said:

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.aspx?c=2&p=58650&cat=2,40733,40738

Sheldon

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 said:

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.

[email hidden] wrote:
I would like to

Quoted message said:

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.