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Review

Ken Onion Chef Knife

I am the happy owner of a Ken Onion (Shun) Chef Knive. The knife came ina a bamboo stand and I proudly display it behind the glass in the corner kitchen cabinet. The grip is secure and very comfortable with my hand. Sharper than I can describe, like using a laser to cut veggies, and clean cuts meats like a pro. Stainless Damascus steel, don't know all the tech specs other than it has stayed sharp and used quite a bit. Cleaning is an ease, never seen my dishwasher and never will. Amazing cutting through chickens, beef and even tongue. When I smoke my brisket, I use this baby to slice it nice and thin, even when tough, gives the brisket appearance of being tender. Has held an edge for a good six months. Use a steel between cuttings. Would highly recommend. I have contrasted with my Wueshoff Santoko, maybe not a fair comparison, the Wuesthoff is wonderful but the KO Shun is my choice. Also have a pretty nice Shun Classic Chef but the Ken Onion is my favorite!

Dean Nieporte

 

At 2007 Food and Wine Show, Father Dom, monk baker extrodinaire and mainstage talent, gave me an antique bread knife.   It's got a large serrated blade,beveled on one side, which makes

makes for a cleaner slice. The angled tip is just pointy enough to score any raw dough. The 55 year old blade has a tendency to rust, so it needs to be dried after washing, not left on the counter to dry.  The wood handle is made out of walnut, it's turned to a graduated 1/2" diameter. It's securely attached by a slotted metal mount. But what really makes this gift special is that everytime I use it I think of Father Dom and our adventures on stage.  

 

The knife I am most comfortable with and use the most is an 18 cm Global vegetable knife.

It has a solid feel and a grip that is comfortable to my large hands.Unlike many stylized grips, it is also ambidextrous, which allows me to cut with the hand that is most convenient rather than being designed to only be comfortable in the right hand.

This knife holds an edge well and since I tend to touch-up the edges on my knives regularly, I have only had to truly sharpen this knife once since buying it in 2001.The 15 degree edge that is delivered with Global knives means that they will deliver precise, thin cuts like few other knives in it's class.

In the years of use I have gotten from this knife, I can think of no complaints.

 

I currently use a Global Chef's knife for most of my cooking needs.  My girlfriend saw me admiring the Global knives in Sur La Table and bought it for me as a present some time later.  The knife is much lighter than others that I have used, and the spine of the blade is much thinner than is typical, so it took a little time to adjust my grip for comfort and accuracy.  However, after using the knife for many years now it is the only knife I reach for.  The edge retention is excellent, but when I need to touch up the blade I use an MCC mino sharp plus ceramic wheel sharpener.  Pros: Light, Sharp, Very attractive, Good Edge retention.  Cons: Not the most "natural" feel, takes a little getting used to.  I would give the Global Chef's knife 4 out of 5 stars.

 

I currently have a Shun 8" knife and its the best thing i've layed  my hands on. It has the best combination of sharpness, weight and handle comfort. Even the price is good.  Th first thing i noticed when i used this knife was its very well-balanced. Second, this knife's handle is "D" shaped and fists perfectly in my hand (i wouldn't recommend it if you are  left handed though). Third, after a lot of use, the knife will just stay as sharp as when i bought it. Its just a wonderful knife, i just want to finish writing and go  slice something!

 

Review - Henkel *** can’t remember which one - the I.D. has long been worn off....

The other day while coaching  a cook for one of those myriad of things that can go wrong at any given time - I looked at him and said,  “my knife has more experience than you...”

It dawned on me that I have had that Heinkel since my mother gave it to me before going to culinary school, some 30 years ago - the blade has held through numerous sharpening’s, the point has been reground a few times, the handle has sat for countless hours in my hands and all in all this 12 in chefs knife has cut, diced and sliced it’s way through several continents, from a cooks hand to a masters  - If I had to do it all over again I would change a lot of things but not my knife...

Solid, Steady, Consistent...

***** stars 

It’s the gift I give to my apprentices, hopefully it will last them a lifetime as well...

Chef Billy

 

Victorinox fibrox knives.

The top recommendation on Cooksillustrated.com. They are very sharp, very light, and the handle is a grippy rubber with great balance.

I ordered the set of three. The chefs knife, slicing knife, and the paring knife. They are a great set of knives for the low price they are offered. 

I have owned a henkel knife, and a ceramic set of knives. This set is by far the best I have owned yet.

Check em out!!

 

Confused.

Shouldn't reviews written for the purpose of entering the contest be posted in the review section, rather than here?

BDL

 

Oops, sorry.....would you mind directing us to where you'd like the reviews for the contest to go?  seems like if I move the post the whole thread may move.....

 

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Man, I'd love a new set of knives!!; There's nothing better than German knives in my opinion and this set looks like it'll do the trick for me.  I've had many chef knives in my lifer from Chicago Cutlery 10" stamped knife to a Cutco 8" forged.  For me the knife easiest to get a clean sharp edge on is a 8" Wustoff chef knife.  It sharpens easily and feels balanced in my hand.  Yes it may just be a stamped knife like the Chicago Cutlery Chef knife, but it holds it edge better and sharpens easier.  My wish is to go replace my knife set piece meal with forged knife from Wostoff or Heinkel.  As for the size, I prefer the 10" Chef knife for its abilities where the 8" come up short</p>

 

I love my Hoffritz cleaver! I believe they are now known as International Cutlery. I've had it for many years.

I actually think I learned quite a bit about cleaver techniques by watching Chef Martin Yan on tv some years ago. He is a total cleaver wizard!!!

the cleaver sharpens easily and stays VERY sharp for a good amount of time, it also has a very straight edge compared to the curve of most cleaver blades. I use it for probably too many things... but like the man says, "If Yan can, you can too!"