Guys,
I apologize if I'm starting this thread in the wrong area (sorry mods) but I'm wanting to see what you guys are using in the kitchen. While I'm no culinary master, I do like to throw a hunk of meat on the grill (or in the smoker) and having one or a couple of knives is a must.
Back when I got married (2002, geez that was a long time ago!), my wife & I received some German made Henckels (steak knives and a bread knife). They have held up VERY well, and will probably be in the kitchen drawer for many years to come. I have added (all German Henckels) a 5.5" Mikado, a 5.5" Santoku, and a 8" Carving knife. Back in 1999 I bought a Global G-4 7" Chef knife (made in Japan) and it has seen a LOT of use, chopping anything from squash to pork shoulder.
I'd like to know what you guys are using in your kitchen. Which brands, sizes/models, etc. Which do you find the most useful and high quality? While I like my selection of kitchen knives, I'm constantly wandering the aisles when I hit a department store (or a couple of wholesale catalogs from Blue Ridge Knives) to see what is missing, what I might like to add, etc. Also, what do you think of some of the other German, Swiss & Japanese brands out there. I have been checking out some offerings from Kanetsune, Al Mar and Yamahide (all Japanese) and I like their simplicity & quality. I know there are many other brands out there that I haven't mentioned, but these are just a few I have seen.
So, what are you using & what to you want to add...
Thanks for reading...
I apologize if I'm starting this thread in the wrong area (sorry mods) but I'm wanting to see what you guys are using in the kitchen. While I'm no culinary master, I do like to throw a hunk of meat on the grill (or in the smoker) and having one or a couple of knives is a must.
Back when I got married (2002, geez that was a long time ago!), my wife & I received some German made Henckels (steak knives and a bread knife). They have held up VERY well, and will probably be in the kitchen drawer for many years to come. I have added (all German Henckels) a 5.5" Mikado, a 5.5" Santoku, and a 8" Carving knife. Back in 1999 I bought a Global G-4 7" Chef knife (made in Japan) and it has seen a LOT of use, chopping anything from squash to pork shoulder.
I'd like to know what you guys are using in your kitchen. Which brands, sizes/models, etc. Which do you find the most useful and high quality? While I like my selection of kitchen knives, I'm constantly wandering the aisles when I hit a department store (or a couple of wholesale catalogs from Blue Ridge Knives) to see what is missing, what I might like to add, etc. Also, what do you think of some of the other German, Swiss & Japanese brands out there. I have been checking out some offerings from Kanetsune, Al Mar and Yamahide (all Japanese) and I like their simplicity & quality. I know there are many other brands out there that I haven't mentioned, but these are just a few I have seen.
So, what are you using & what to you want to add...
Thanks for reading...