On Tue, 17 Oct 2017 10:45:38 -0700 (PDT), Its Me wrote:

On Tuesday, October 17, 2017 at 8:24:21 AM UTC-4, John H wrote:
On Mon, 16 Oct 2017 22:51:59 -0400, wrote:

On Mon, 16 Oct 2017 12:39:18 -0400, John H
wrote:

On Mon, 16 Oct 2017 12:20:13 -0400, wrote:

On Mon, 16 Oct 2017 07:50:29 -0400, John H
wrote:

On Mon, 16 Oct 2017 01:19:11 -0400, wrote:


There are a few of those TV cooking guys who do pretty knife work.
Jeff Smith (Frugal Gourmet) was a great knife guy. I learned lots of
things from watching that show. Too bad he was a pervert ;-)
I have some Zwillings that even Harry would be proud to have.

My cheap Zwilling Five Stars have served well for many years. But, I'm sure Harry would look down
his nose at anything less than a set of Michel Bras knives to go in that fantastically perfect
kitchen of his.


This is my go to knife for general chopping and slicing.
I think Judy paid a buck and a quarter for it.

https://pim-cdn.zwilling.com/data/cdn/workarea/suppliers/zw_lieferant/documents/hotfolder/394/38408180_white.jpg

I've tried the Santoku style, but it just never felt right. Been using this one too long:

https://s7d1.scene7.com/is/image/BedBathandBeyond/94648246769206p?$478$

Judy got a good buy!

I also have a traditional 10" Chicago Cutlery chef knife and their
12" ham slicer (that I have had for decades) but I am getting pretty
used to the Zwilling. The sharp edge is a little straighter and it is
great for chopping.

I'm in the market for a small knife set for a grandson getting into an apartment while going to
Virginia Tech. CC has a nice looking set with Japanese steel, but then I saw it's made in China.
I've had a couple CC knives, but could never get them to hold a decent edge. Am looking at these
three sets now. This would be a Christmas present, so I've plenty of time to decide which.

https://smile.amazon.com/dp/B0016J42...=EEOGPHJ KYUD

https://smile.amazon.com/dp/B0000DBI...=EEOGPHJ KYUD

https://smile.amazon.com/dp/B00CK8UG...=EEOGPHJ KYUD

Suggestions anyone?

It's hard to go wrong with the Zwillings in this price range. We've had a set for 15 years that have given good service. A family member gave us a couple of Cutco kitchen knives. They have held an edge, but I don't like the handles.

How about a starter set of Victorinox? Good quality stuff, they take abuse better than Japanese steel, and he could always build on it later. Many restaurants use them for their "house" chef knives.

http://www.cutleryandmore.com/victorinox-forschner-swiss-classic/knife-set-p133550

Not wild about those handles. Prefer the forged and the full tang. Couldn't determine if the
Victorinox were full tang or not.

Anyway, it's too late. The Ginsu set is on order. He's 19 years old, I think he'll like them.