Axiom Home Page Forums General Discussion The Water Cooler Cutlery set

We also have a henkles knife set that has been pretty good. Knives are one thing where you really get what you pay for. Spend the money and you'll get something that will last a lifetime with proper care and sharpening. Cheap out and get something that you'll throw away in a couple years if not less, Or get hurt with.

I agree Haoleb. The most dangerous thing in the kitchen is a dull knife. Nothing worse than hacking away on something that should be easy to cut, only to slip.

Wait...Maybe the most dangerous thing in the kitchen is an angry wife with a dull knife.

Rick, I'll ditto merch on the Forschner knives made by Victorinox in Switzerland. Highly rated by Cook's, etc. for quality at a moderate price. This set should handle about everything.

Thanks for the link John, they sure do look promising. Has anyone used or dealt with Boker knives. I have a couple of their pocket knives and they seem to be of decent quality.

I haven't had any experience with them. If I recall, they had some with ceramic blades. A different challenge for sharpening. The set you linked seems to be a great deal. 440 stainless and full tang. What do you use to sharpen your knives? Frequent sharpening and honing is a must to keep them in top working condition.

Well, nothing for kitchen knives. Nothing I have is worth sharpening to tell ya the truth. I have a few pocket knives that I take to a pro for sharpening, and a mighty fine job he does at that.

Who sharpens their own knives? Can you give me a rough overview (pun possibly intended) of how to go about it? I have a water stone, but I think the grit is too low for any real sharpening (and the two knives I've tried can attest to that).

On topic, I have the Henkels 4 Star set. We gave my parents a set of Wustoffs from Amazon that cost about $100 a few years ago, and I haven't really been impressed with them. The knives just seem a little too light to me.

I use the Diamond sharpening steel that came with my set. Sharpening steel Pretty simple, you just slide both sides of the blade across it a couple time and the knife is as sharp as new.
I have the Wusthof Culinar series knife set and they are very solid and don't feel light at all. But they do make several other models in different price rages that may feel less sturdy.

Another vote for Victorinox. I like the ones with the real narrow blade. They are a joy to use and keep an edge longer than my Henkels or Montrose knives. http://www.swissknifeshop.com/Chef_s_Knives_s/118.htm

The best darn sharpener I've ever used are these wheels. http://stores.homestead.com/StanfordOutdoors/Search.bok?category=Sharpening+Systems

You mount them on a bench grinder.

I prefer the 1", but you may want to try different sizes. Get the kit. It comes with the sharpening wheel, finishing wheel and reconditioning kit. After using these, you'll never use a stone again. (other than out in the woods anyway)