Posted by Collin Henley on July 08, 1998 at 22:54:08:
In Reply to: Re: ISO: your opinion on cutlery sets posted by chef mars on April 12, 1998 at 19:28:56:
: : Hello! I am in search of a really good set of knives.
: : I currently use Chicago cutlery, but I am ready to throw them away. I have been considering buying either Henckel's or Wusthof's cutlery, but
: : I am uncertain of which one to buy. Any ideas out there? Also, I currently use a sharpening steel, but was wondering about those electric sharpeners
: : for knives...has anyone used them? Thank you for your time.
Dear Chef and Susan,
Hello My name is Collin. I dont even know if I am supposed to do this or if
I am allowed but anyways I'm not selling Im just telling. You can check out the
hompeage, but anyways. I am sales rep for the Vector coporation.
This company is the maker of Cutco knives. Now I have bought my own set of these knives because i have seen
the great quality, and the forever guarentee ( which beats out Henckles because Henckles is located
in Germany and a round trip to send your knives to get fixed well you get the picture. Round trip for cutco 15 days.
) these knives are of the best quality steel available. 440A steel if that means anything to people who
know about steel. Very nice set of knives, and cheaper than Henckles which is overpriced but also a nice
set of knives. Check out the website for cutco. http://www.cutco.com/prod.html
:
Swiss knives for flexibility, German knives for durability. The Japanese make molybdenum steel knives marketed under various names which are great especially the ones with the orange handles.
: The Swiss Forshner/Victorinox are also superb with steel that you can re-hone easily. Henckles are overpriced and no better than many others EXCEPT for their lifetime guarantee, no questions asked, just send the broken knife back and they give you a new one. I have used and owned Wusthof and Trident (German) and liked them mucho (especially Trident). Whatever you decide on get a set with color coded handles to avoid cross contamination and may as well forget the wood handled ones as they are a real potential health hazard and HACCP is making them obsolete and a liability. Make sure the blade shank goes all the way to the curved back end of the handle in any case....ask the salesman if you can not see this. As for sharpening don't ever lay your blade next to an electric gizmo as it will never be the same again. Part of the skill of being a chef is knowing how to keep you blades sharp and that begins by respecting them. The three sided stone is the traditional one and the best one for us. To hone the blade after using the stone my favorite hands-down is the Cozzini Primedge steel used in many meat processing plants.
: Knife skills are a very important part of being a n accomplished cook and the clients expect to see it demonstrated in the way their plates are presented and the cuts of the garnishes and other small details created with you hands and a knife.
: Culinarily Yours,
: Chef mars