[Faredo]

Looking for suggestions on chefs knives. Not a 50k folds wall hanger but A real work horse in the kitchen. Currently using a few Henckles knives (the german ones not Chinese) and they just don't hold an edge as long as I like. One of my best knives was handed down to me and has no name but from the finish you can tell its high carbon.

Anyone have experience with Misen? Ive been seeing them pop up a lot lately.
https://www.misen.co/products/misen-chefs-knife

https://www.seriouseats.com/2015/09/...nt-review.html

[Hawkeye]

I have a full set of Cutco and am happy with them. They are a little spendy but the lifetime sharpening and warranty is nice. I only have to sharpen them about once a year and they remain razor sharp.

[Daftasabrush]

Funnily enough, I just got a new knife and love it: http://f30.bimmerpost.com/forums/sho....php?t=1506636

[upstatedoc]

Originally Posted by Hawkeye

I have a full set of Cutco and am happy with them. They are a little spendy but the lifetime sharpening and warranty is nice. I only have to sharpen them about once a year and they remain razor sharp.

how long are they gone when you send them for sharpening? mine are going on 13 years

[Turkish Pickle]

I got one off amazon for $20 as an entry level one, and bar the handle being a bit slippery sometimes it's not terrible for the price

edit: link : https://www.amazon.com/Imarku-Kitche...rds=chef+knife

[Red Bread]

My German Henckels aren't great, but are stupidly easy to put an edge on. If you don't already have the stones, hones and strop to sharpen your own knives, start there.

[EdM5]

Global. Look no further. Quite expensive but Japanese made masterpieces.

http://global-knife.com

[Nuckle]

I don't know anything about the knives in the OP but I have had good service out of my set of Shun's.

[Lups]

Originally Posted by upstatedoc

how long are they gone when you send them for sharpening? mine are going on 13 years

This is why I got married. I can have my knives sharpened daily if I so wish.

[Fender150]

Im using yoshihiro chefs knife, amazing blade and workmanship.
Damascus style blade, its folded but its also very durable, love it

[jaye944]

Been told that Wusthof are the mutts nutts

(Well if there ok for Gordon Ramsey) LOL

[Maestro]

I personally have full set of chicago cutlery with walnut handles they are high carbon steel, they are 30 years old, I sharpen them once a year using a stone, and clean up the edge from time to time with butcher steel rod. They always severed me well. I never understood why someone would pay so much for these German or Japanese knives, they are all made from high carbon steel and all blades will become dull and it's just matter of sharpening them correctly.

[jaye944]

also (maybe already said) a good set of knives are only as good as how you store/clean/sharpen them

[twin fed]

I was a professional chef for 7 years and I only used Wusthof Classic series knives. Still do at home. Extremely well made and keep an edge very well. I run a steel across them prior to use and a stone when needed.

[hooligan_G01]

Originally Posted by EdM5

Global. Look no further. Quite expensive but Japanese made masterpieces.

http://global-knife.com

Bingo. This is what we have and they're great. Anthony Bourdain (RIP) recommended them in his book Kitchen Confidential, IIRC. Good enough for Tony, good enough for me.

[Hawkeye]

Originally Posted by upstatedoc

how long are they gone when you send them for sharpening? mine are going on 13 years

If you have a good representative close they can sharpen everything but the D blades (serration). When I sent my last set of knives into the factory to be sharpened, the turn around was less than 2 weeks. Just don't send all of them in at the same time

Also - it does cost to get them factory sharpened (have to pay for shipping), just FYI, since I was not aware of that beforehand.

[Hawkeye]

Originally Posted by Maestro

I personally have full set of chicago cutlery with walnut handles they are high carbon steel, they are 30 years old, I sharpen then once a year using a stone, and clean up the edge from time to time with butcher steel rod. They always server me well. I never understood why someone would part so much for these German or Japanese knives, they are all made from high carbon steel and all blades will behind dull and it's just matter of sharpening then correctly.

I had some chicago cutlery and a nice set of sharpening stones and thought the same thing as you before I met my lady (who had a small set of Cutco) and it was night and day different. Ended up buying the full Ultimate set I liked them so much.

[Maestro]

Originally Posted by Hawkeye

I had some chicago cutlery and a nice set of sharpening stones and thought the same thing as you before I met my lady (who had a small set of Cutco) and it was night and day different. Ended up buying the full Ultimate set I liked them so much.

I too have a couple cutco's, they were given to me as gifts. They are nice and cut well and hold their edge, but I do not like the plastic handles. The reason why, when you're cutting meat and your hands get covered in meat juices holding on to the handle can be a bit hard. You never lose your grip on a wood handle. Plus wood has natural enzymes which kills bacteria.

As I always tell people never put knives in dishwasher or soapy water, I just wipe off my knives with soapy towel and raise in hot water.

[bmwv]

Price range?

[hadeswolf]

https://runningmanforge.com/

I have 3 custom knives from him, looks and performs amazing. Haven't stropped or sharpened either of them since I got them half a year ago.

[Faredo]

Originally Posted by bmwv

Price range?

sub $200.

[bd307]

Learn sharpening knives before looking into some pricey ones.

I just learned some basics from a friend who is very knowledgable at it few weeks ago. You will be surprised how effective giving your cheapy knives a good sharpening is a much better alternative than getting one of those German made brands now.

Once you learn sharpening knives, you will appreciate those expensive ones much better.

Happy cutting/slicing.