Any suggestions for a good knife?

[MacLawn]

Now, crazy, cutting that cryovaced meat will dull ye knives in a New York second.
:confused2:

Another thing - hey, all the old stuff is better, we all know that. I think about meself, I'm a heap better than I used to be.

 

[Notforhire]

I second the ceramic knife suggestion. We have only had ours about a year, very happy so far.

KnifeSupply.com

 

[DABSGT]

I just picked up a full set of "Cutco" knifes. Sons girlfriend was selling to help pay for school. Great knifes haven't used the carving knife yet but the chefs is great. They are made in the US, I liked that, life time guarantee. I also have 25 year old Chicago cutlery set have been very good.

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[crazyal]

I thought about ceramic but I've heard bad things like they can break if dropped or chipped. I watched a show on Kyocera ceramic knives. Was very interesting. I'm just not sure I would want my "go to" knife to be one that while carving up a Thanksgiving turkey gets bumped by someone moving dishes from the counter to the table and in an instant it's two pieces. I think, right now, I'm leaning towards a Wusthof 4504 9".

 

[whistlepig]

High carbon steel is the best. High carbon steel does rust if not protected. Stainless steel knives are the absolute worst for holding an edge. Too soft of a metal. But they do stay pretty.

 

[dragoneggs]

High carbon steel is the best. High carbon steel does rust if not protected. Stainless steel knives are the absolute worst for holding an edge. Too soft of a metal. But they do stay pretty.

Agreed... high carbon for sharp hardened edge! Stainless practical for most.

 

[crazyal]

The Wusthof adds carbon, chromium, vanadium, and molybdenum to the stainless steel knife I listed above. It has a Rockwell hardness of 58. I know some of the Japanese knives not based on stainless steel are a little harder but can be easily damages if not cleaned right after use.

 

[tcreeley]

We use an old wooden handled knife (3 brass rivets) made of carbon steel. We bought it while in college back in 1973 at a yardsale down the road. It was old then and the women selling it said said it wasn't needed as she had a newer set. The blade stains, rusts- but I use steel wool to clean it up. I rarely need to sharpen it. What I love is how tough it is- cutting frozen bread, chopping vegetables, slicing meat- it's a pleasure because it is so well balanced. 15.5" total, 10.5 blade, 1.5", 5/32 thick ...or thereabouts!

 

[GYPSY]

My wife uses Cutco knifes.Lifetime warrenty,you ship them the knife and they sharpen them for free.

i agree about cutco, ive had my cutco's now for over 30-35 years and use them everyday, superior quality and made in the good ol' USA. (at least mine were, dont know bout now)