Buying Kitchen Knives? These are Richard's 10 Favorite Brands
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- เผยแพร่เมื่อ 27 เม.ย. 2023
- Are you buying kitchen knives? Don't know what brand to buy? Join Richard as he explores his top 10 favorite cutlery brands.
Wusthof: www.bcknife.com/brands/wusthof/
Lamson: www.bcknife.com/brands/lamson/
Cangshan: www.bcknife.com/brands/cangshan/
Zwilling: www.bcknife.com/search/zwilling/
Shun: shun.kaiusa.com
Global: www.globalcutleryusa.com
Messermeister: www.messermeister.com
Kikuichi: kikuichi.net
MAC Knife: www.macknife.com
Shop with us at: www.bcknife.com
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Facebook: / bcknife
Tik-Tok: / bearclaw_ks
Nice video. I also appreciate your interaction in the comments. I like that you discussed brands that you do not currently sell. Keeping it classy!
Knives can be a funny thing. I've had lots of good knives and like trying new things. There's nothing wrong with having 5 chefs knives in my opinion, lol.
Years ago I settled on the ikon as my daily driver. Despite being happy with it, I stumbled upon a wood handled 8" W.R. Case "Early American" chef knife at a thrift store. Needless to say, I purchased it for fun.
I'll be darned if that thing isn't my go to 90% of the time. A $2.00 knife getting all the attention in my kitchen.
I find that a raw unfinished dry wood handle has an ideal grippy texture when wet, whereas many other materials become slippery. What the knife boasts in grace, it lacks in power. It's blade forward, but still light and takes a barbers edge.
When I need more bone slicing punching power I use the F. Dick 1905 chef with great joy. The pairing knife from that same series has enjoyed over 1,000 trips through my dishwasher and hasn't noticed the abuse.
Have you any experience with F.Dick? I'm curious what your thoughts are.
Zwilling owns a bunch of exclusive brands - Demeyere, Miyabi, Staub, all independently run without interference - so "their" Japanese knives are actually Miyabi knives. But they also have their own brand of Zwilling knives.
There are many more knife manufacturers in Germany, which provide excellent quality kitchen knifes. Wüsthof and Zwilling/J.A. Henckels are the best known in the USA. WMF, Güde, Windmühlen-Messer, F.Dick, are in the same class.
WMF and Wüsthof recently turned out a new devoloped coating with a Rockwell Hardness of 108HRC. They provide a 30 year warranty, that these knives need no resharpening.
And the ultimate manufacturer is Nessmuk. These knives are starting at $2000 and ending at $4000.
Well, the most expensive individually crafted was sold at $18.000.
KaiShun is distributed in Germany at WMF.
After much looking around I replaced a 1980’s era Revere (England) block set with a full Cangshan Helena block set. A sale price tipped me far enough to go with them. Impressed so far.
I love my Wusthof, both Classic and Ikon..always a sharp blade and very comfortable. My classic I have had over 20 years
Absolutely wonderful video thank you
Thank you!
Got the pronunciation of Solingen ("G" as in "singer") right on the first try. Yet, the steel Wüsthof uses is not proprietary. X50 or 4.116 also knowns as "German steel" is used for European-style kitchen knives all over the world. And the relation between Henckels and Zwilling is simple: The parent company is named Zwilling J.A. Henckels. Zwilling means "twin" in German, hence the twin logo. Zwilling is also the higher-quality range and made in Germany. Henckels is the lower-range brand and made in Spain or China, and sports a "single-twin" logo.
You are absolutely correct. My bad, I stand corrected. Thanks for your comment!
I can swear by Messermeister knives... when i was investing in a block, I researched the heck out of knife companies and settled on their Royal Elite for my paring, chef, bread knives, and steel. They are great. Currently in the market for a 10" Chef from Messermeister.
They are great knives. Definitely worth the investment. Thanks for your comment Paul!
I bought 2 Miyabi Black from you this week and I’m in love with them. Beautiful and functional.
I saw that Michael. I appreciate your business. They are an excellent cutlery. Have you taken my sharpening class yet? They should be fun to sharpen on a stone when the time comes.
@@richardsteinbergmakingknives been a while and can probably use a refresher.
@@bigmikesheeran Refreshers are free. There is a class this Sunday. One at noon and another at 3:00. You are welcome to come. Give my staff a call at 432-816-3247.
@@bigmikesheeran As of yesterday, I had one opening in the noon class if interested.
Shun is like a Bentley, expensive to maintain, quirky, and sexy as hell. Sure, you have to be careful with them. I have three sets and boy do they cut and keep their edge. Got a few chips learning how to use them. I'm a fan.
I'm not sure they're Bentley level knives. That would be more of a Kikuichi. Perhaps one of the better Toyota SUV's? lol You're right though, take good care of them and they'll cut like crazy.
@@richardsteinbergmakingknives
Never tried or heard of those, but looked them up on your advice. I'm a surgeon and love knives. However, I'll get in trouble if I buy even one more 🤪
After careful consideration I got a shun nagare chefs knife.
I use it pretty much daily. It's a special knife one of those exclusives I had to have.
If your chipping these knives you need to get your cutting technique down. They aren't brittle and hold an excellent edge.
Thank you for your comment! They are good knives and they cut like crazy. However, when I was a Shun dealer, I had so many come back with large chips out of the blade we had to discontinue the brand. That was probably 8 to 10 years ago so perhaps they have rectified the issue.
Purchased first Shun in 2000. I have 15 Shun knives today. None are chipped. Of course I do not attempt to cut bone or frozen items 🤣
excellent video, shocking it only has ~100 views. I had the exact problems you mentioned with my shun knife
Thanks Jacob, being knives we don't get a lot of love from TH-cam. I hope that with more videos and consistency we can up those numbers and the algorithm will kick in. Thank you for your comment!
You must not know how to use a blade. My nagare knives are still shape enough to shave with and no chipping.
Great video
Please list the names of the knives brands that you mentioned.
Good vibes from Mexico
I'll do that first thing tomorrow, with links below the video. I don't know why we didn't when we posted this. Thanks for you comment!!!
Any thought on Tramontina Century Line?
I don't know what steel they're using. Only that they cryogenically quench which will add a little extra hardness. Maybe an extra 1HRC. On their website they say the Rockwell is 55 and 58. That is nothing special. What I've found is that when a manufacturer uses one of the newer amazing steels, they put it on the blade and yell it from the hills. It is an additional feature and adds substantial benefits that would set them apart from their considerable competition. I don't see them doing that so the steel is suspect. If you're considering purchasing this brand, I suggest you call the company and ask them about the steel. Then go to Knife Steel Nurds and see what you think. It's what I'd do. Thanks for your question!!!
What do you think of Benchmade?
I like Benchmade. I stocked them in my store for several years. Unfortunately, we had a falling out back in 2012 and I discontinued them. Since then, they have had some issues on the business side. Though the knives are not the best, for the price they are still worth it. They use some great blade steels but you should evaluate each model on it's own merits. Don't buy anything they make with a D2. I hope that, in the future, we can resolve our differences and stock their products again. I have no doubt they would again be one of our best selling brands. Not because of their quality but because of their marketing. The Benchmade name still carries weight. If you like Benchmade, go for it. You could do a lot worse.
...Richard
These look great, a little expensive tho🤣
Quality can be expensive.
With all due respect, if you do not know the relationship/difference between Henckel/Zwilling, I question your kitchen knife knowledge. Especially since that brand has been considered one of the best German knives available to American households for quite some time.
The question is, do I really care. The German brands have been left behind, as far as I am concerned. I enjoy my Wusthof and my Myobi that I use regularly in my own kitchen. However, there are more brands everyday that are innovating far beyond the legacy brands. I am less interested in brand these days and more interested in product. In the end, the brands that win will be the brands that continue to push the envelope with ever increasing steel quality. But hey, I've only been a cutlery retailer for 25 years, what do I know...
Thanks for the insight, I see your point, at 25 years you obviously have some knowledge so maybe I misspoke, I as a new consumer knows that Henckel and Zwilling are two tiers of cost so I am curious to find out the relationship difference, and if that price point difference is worth it for the steel and craftsmanship. I do know as an outdoorsman of 30 years that a knifes handle feel, blade shape and length are my primary concerns. How long it takes to sharpen vs dull is another factor I notice but do not understand what steels give you that pro and con.
Cutco?
Not a fan. The last I heard, they were still using 440A stainless. Not a good edge retention for a knife in that price range. In my opinion, It's a poor blade with an uncomfortable plastic handle that is ugly. Just my opinion so don't shoot me. I find that most people that love Cutco haven't experienced better cutlery. They have no perspective.
Also, “sold a bill of goods”! Horrible knives. Horrible handles, horrible handling.
Thank You!!! @@Mark-gv2tv
This is all ridiculous. Mercer renaissance knives are just as good as all these german etc. knives ( minus japanese) for much less money- Save your money buy Mercer ( renaissance ) and you wont tell the difference.
Keep telling yourself that.
Actually, I am very familiar with Mercer knives. They are often the first set of forged knives that a cooking student will get when he/she enters chef's school. They are a student's knife. And the quality is as you would expect. I have sharpened a ton of Mercers over the years as well, so I know how soft that steel is.
This being said, you are correct. They are very affordable and well worth the money you pay for them.
Look folks, not everyone can afford an expensive knife for their kitchen. Sometimes "good enough" is just that. Mercer is certainly better than some of the stamped knives you find at the box stores or on Fakebook. It may not hold an edge for very long but it will be easy to maintain and the edge will be pretty sharp. And I need to give mercer credit for providing us with an affordable cutlery line who's price is a fair. I wouldn't buy one but then I'm a knife snob with too much money to be sensible. Thanks for your comment Days-Off-Forever.
@@richardsteinbergmakingknives Hi Richard, Thank you for your reply. I am just a home cook, but a very experienced cook that prepares meals about every night. I have had Wusthoff as well. My last set ( Henckel's Twin Pro S , I sold when I moved. I currently have the Mercer Renaissance. I suppose on some Extreme level, my twin Pro S may be 5% better, same with Wusthoff over the Merecer. But I cannot tell any difference after 40 years of using very expensive knives. My point was that for 99.99999% of real world people. They will never tell the difference between the knives at fraction of the price. The only reason that I see to pay 4 times the price is ego or obsession and bragging rights. Now, as for japanese knives, I have several of those and love them. That would be a whole other discussion. But I will say Shun is an overpriced scam----- Thank you again for reply. I do like my knives :-)
Excellent points all. you are absolutely correct. One day I’d love to do a video of you and I cooking together and talking about Knives.
No commie knives, please.