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Preview: Comments on: Six Questions to Ask When Buying a Kitchen Knife

Comments on: Six Questions to Ask When Buying a Kitchen Knife

Helping Home Cooks Save Time and Money

Last Build Date: Mon, 16 Apr 2018 15:47:24 +0000


By: Elisheva

Wed, 19 Jan 2011 18:05:03 +0000

Surprised no one has mentioned this-- Cutco knives are awesome. Expensive, but lifetime guaranteed-- you can send 'em back for sharpening forever. Beware salespeople and sets, because they will try to convince you to buy more than you need-- and wait for a sale. I've engraved the blades because I don't want to take the chance that the company will mix my knife up with someone else's (traif) one if I need to send it back.

By: Ms. Krieger

Thu, 04 Nov 2010 20:59:35 +0000

We have a set of Forschner knives. A Chinese-style knife for serious chopping and general butchery, a bread knife, and a small paring knife. We generally sharpen them at home (we have both a stone and a steel). A few years ago, when we had neglected the task and the knives became quite dull, we took them to a local butcher who sharpened them professionally. They were good as new.

By: Hannah

Thu, 04 Nov 2010 18:39:10 +0000

Thanks for the recommendation, Sherri.

By: Sherri

Thu, 04 Nov 2010 14:55:00 +0000

Wusthof make great knives. I first learned about them from The Pioneer Woman. She always raves about them, so I bought one the next time I needed a new knife. I'm very satisfied.

By: Hannah

Thu, 04 Nov 2010 14:13:47 +0000

Leah, and I fixed the link. Thanks for pointing it out.

By: Hannah

Thu, 04 Nov 2010 14:13:25 +0000

Tips on Knife Maintenance According to this site, a steel only works when the knife is still somewhat sharp. If it's totally blunt, you need a steel.

By: Leah

Thu, 04 Nov 2010 14:02:21 +0000

great post. I need to sharpen all my knives. Is a sharpening stone better then steel or vice versa? (the link of the stone and steel leads to the same place)