"Reggie Smithers" wrote in message
...
Calif Bill wrote:
" JimH" jimh_osudad@yahooDOT comREMOVETHIS wrote in message
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"JohnH" wrote in message
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On Mon, 13 Feb 2006 17:05:11 -0500, Harry Krause

wrote:

JimH wrote:
As a surprise gift for my wife I am considering upgrading our kitchen
knives
to heirloom quality knives and cannot find anything to match the
quality of
the JA Henckels knives, specifically the 'Pro S' series. They are
definitely not cheap but come with a lifetime warranty and I have yet
to
read anything negative about them.

Has anyone had any experience with these knives?



I bought a full set of Henckels "Five Star" line. I liked the feel of
the handles better. I also bought a "Five Star" dropped blade bread
knife, and eight "Five Star" steak knives.

These are terrific knives. You do not want to run them through the
dishwasher. You wash them in the sink with a dish brush and dish soap.

Get yourself a good sharpener. The sharpening steel tool they include
really is useless. You want a good ceramic sharpener, I use this one:

http://www.agrussell.com/accessories...sharpener.html


Spyderco makes a similar unit. Do not use any sort of grinder.

Be very careful with the steak knives if you order them. They are as
sharp as razor blades. The other knives are damned sharp, too.


The ham-turkey carver is really nice.

Oh...get yourself a good in the drawer wood "keeper" instead of the
block. Saves counter space.
Oh hell. That's two things we agree on. I don't have the steak knives,
but
I love the 5 Stars.

I disagree with your choice of sharpeners. I've used mine for many
years
now, and it's great:

http://www.kitchen-universe.com/detail.aspx?ID=2698
--
'Til next time,

John H

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***** Have a Spectacular Day! *****
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Ouch. I would not use that on a set of fine knives.


Is a great sharpener. Not like most of the cheapies. As to the steel,
is different than a ceramic. One will remove metal to sharpen, but the
steel, just straightens the edge. Use it often, and you do not have to
sharpen the knife that often. Watch any bucher. He will have a steel
hanging from his belt.

Bill,
So the Ceramic is actually a "sharpener" that grinds the metal? If so, I
agree with you, for home use, neither the ceramic or electric sharpener
should be used more than once a year. Use the steel before each use,
these high quality knives should hold an edge at least for a year.

Only the cheap knives have a problem holding an edge and actually need to
be sharpened more often. When using a quality knife, sharpening them more
often is detrimental to the knife.

--
Reggie
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That's my story and I am sticking to it.

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My local grocery store will sharpen your knives for you. No charge.
Raley's Grocery store. I use the steel a lot.