I need to invest in a good set of kitchen knives and have heard these are the top two.

Any thoughts, pros cons?

Thanks!

Wusthof vs. Henckles

I can't recomment Henckles. I've owned a few and felt they were over priced. Didn't like the "feel" and weight. They also seemed to dull quickly. Never owned a Wusthof, so no comment can be made.

I currently own Victorinox and they made of superior steel over the Henckles, IMHO. Just be patient when sharpening them, it takes a while do get a nice edge, but when you do, they remain sharp for a while.

I've got the Wusthof.
A wedding gift.

In that price range, there are others including the Henckles. Do yourself a favor and test them out at a good store.
How the knife feels is more important than the handle and blade.
Blade can be sharpened, the feel of the knife can't be changed.

"recommend"

Sorry....should have noted the full name of the Victorinox

Forschner-Victorinox

I have had both. I really liked the feel of my Henckles knives (can't remember which series), and I liked Wustoff as well.

You'll notice the past tense "liked".

I don't use them much since they need resharpening basically every time you use them.

I do a LOT of cooking, and I still have settled in on a few specialty knives;

A BIG antique 1/4" thick cleaver.
A 8" Boner (no pun intended) from a restaraunt supply company - Good SST and very easy to clean/keep clean.
A 6" serrated "Ginsu" type for tomatos, etc.
A 10" Chef's Knife - Henckles
A 6" Ceramic Chef's Knife

I have a hollow grinder, which is one on the best sharpening devices there is, but if I would keep all my henckles sharp, they would be awful small by now.

I'd suggest thinking hard about what you use your knives for most often and consider buying them individually.

threadjack on...

what type of sharpening systems/stones do you use to keep an edge?

thanks for allowing...threadjack off

I love the ginsu !

Henkel Classics

recommended.....they do dull fairly quickly, but if you know how to use a steel, it shouldn't be an issue (just maintain the edge).

Haven't owned Wust, but they have a damn fine rep.

bogey,

I typically let them dull to the point where the steel doesn't do enough (my own laziness), the I touch them up with a three wheel adjustable hollow grinder. This is a professional knife sharpener like those used in many factories; I don't even know where to find one, this came out of a knife factory being demolished for asbestos issues. I can usually get them very sharp again with just a "hone" cycle, then they are my favorites for about a week. I just don't "get" having to apply the steel every time, when you don't have to on many cheaper knives.

My wife and I have had our Wusthofs for 3 years. I sharpen them reegularly with the Wusthof wood handle type sharpener available for about $20. The steel is good for a quick edge, but won't get you through tough pieces of beef or a full carving of a turkey. We don't put them in the diswasher and we always clean right after using. I sharpen the whole set of 7 with the exception of the serrated knife once a month or so or when my wife complains. If you want to save money, go Henckels. If you want the quality of a Wusthof, trust me, you won't use cheap knives any more once you've tried it. They're great. But, all you are doing is cutting food. There are good knives out there that you don't have to spend $200 a set for and they work just as well. You just don't get the same type steel and you'll know the difference.

http://www.cutlerytogo.com/kitchencutlery2.html 

go with the Swiss or German knives!!!

Hog

http://www.cutlerytogo.com/kitchencutlery2.html 

go with the Swiss or German knives!!!

Hog

With either brand, I would not get a set that has serrated edges on the large blades-they don't sharpen well. I learned this the hard way.
As for the steel, it actually is used to straighten the edge, and should be used frequently. A good set of knives
should not have to be sharpened more than a couple of times a year.
Right now my favorite is a Calphalon chef's knife. It came out of the box razor sharp, and has stayed that way for quite some time.

boy you guys really know stuff about knives.

the only ones in our house that have teeth are sheba and face, the rabbit so i guess we should learn more about knives.

we do have some $1.00 knives that we found at one of those discount stores on the counter as an impulse purchase. they have no name, but they will cut a corned beef on rye in half.

we eat a lot of fish and chinese food so maybe we are well equiped knife wise.

===============================================
Author: tailgater Date: 01/25/2005 01:41 PM
Do yourself a favor and test them out at a good store.
How the knife feels is more important than the handle
and blade.
===============================================

Speaking from experience, both of the brands you mentioned are among the highest in quality ... what 'gater has said is, IMO, the best advise you could possibly get ...

Henckels is my choice!

Gee, I feel like the lower leagues here, since I have 25 year old set of Chicago Cutlery with the wooden handles. These are great knives and I highly recommend them! We own a couple of Henckles (spelling?) and I have 10" Chef knife, 8" Chef's knife with about 6 or 7 other boning and pearing knives! The Chicago Cutlery were originally available to butchers/chefs only as professional knives, but about 30 years ago they took them retail. Great knives, highly recommend them!

Sorry, I cannot choose between the other two.

Charlie

Hey there RICH!

I was looking last summer...found some great info on amazon.com...

I was leaning towards J.A. Henckles, but don't remember why. I think it was either the cost or the particular handle that I liked...

Then, I found a set of J.A. Henckles steak knives at Costco...love them...also, now the sell the knife assortment. I think I may take the plunge for the set now that I have the steak knives and really like them.

I realize the big investment, but a good knife IS worth it...and I RARELY cook. But, find that I do use my crappy kitchen knives enough to be frustrated by them.

Let us know what you decide and why...

Happy chopping!

Marla

Here's both brands at costco.com

http://www.costco.com/Common/Category.aspx?whse=BC&topnav=&cat=500&hierPath=89 *&Browse=