Cooking: Knives, Pans, and Everything Else!

[MiketheKid]

I love to cook, and really appreciate a good set of chef knives. I'm about to register (wedding coming up) for my first set, and have done my research, but I was wondering if anyone has an opinion on this.

As of right now, I'm leaning towards the Wusthof IKON Classic set – these came out in 2007 and are an update of the very popular “Classic” line. It has nicer handles, and a tapered bolster which allows the entire blade to be sharpened. I'm also looking at the Wusthof Le Cordon Bleu line, which is Wusthof's attempt to copy some of the Japanese styles knives that are becoming popular.

I've also considered some other brands - Henckels, Shun (sharper, but a bit pricey, and I don't like how they are right or left handed), and Global (don't like the look).

Japanese vs German?

I realize that the most important factor is how the knife feels in your hand. But, if anyone else loves to cook as much as I do, and has some experience with any of these knives, I would love to hear about it.

[Dave]

Mike,

I have a mixed set of knives - Henckels and Wusthofs mostly, which I've had for years. However, the best knives I have happen to be the ones that cost the least. Look for Victorinox Fibrox handled knives. They are wonderful to use and consistently score the highest in Cook's Illustrated magazine's tests. I bought a couple of these three years ago and they are wonderful. I have no plans to buy anything other than these great knives in the future.

[Larry in Miami]

I have both Henckels and Wusthof, both are very nice knives. What really matters is how they feel in your hand. I think the Wosthof may be a bit better, just my opinion though.

I do have a cleaver that was autographed by one of the Wosthof's.

[TrvlPro]

I'm not allowed in the kitchen! My wife says when i cook I make too big a mess and put things where they don't belong.

Cheers, Neil

[f-mattox]

I try to avoid contact with all sharp implements.

[Dave]

Guys!....a sharp knife is a safe knife. A dull knife is a dangerous knife.

I have two food processors but I find that I like to use my knives to cut up veg and meat most often.

[TrvlPro]

Ever since seeing Indiana Jones I prefer guns.

Cheers, Neil

[drlivingston]

I used to be a Henckels and Sabatier fan, but now my kitchen is dedicated solely to Boker ceramic blade knives. Expensive but oh so light and consistently sharp. They are delicate yet very strong.

[MiketheKid]

right on, dave - sharp is safe

i went to the store this weekend and actually tried a few out...i've all but eliminated henckels (not comfortable to use, dont hold an edge)...right now, the wusthof IKON are winning...i also tried the shun ken onion line - amazingly comfortable, with great style, but are very expensive - if i had the $$, i would go for these

[penny3333]

Mike, wedding gifts are given, if you want the $$$ ones, register for those, you might have some people go together to get some for you. Mine came from Wal-Mart, don't know the brand, I think they were made in China.