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Author Topic: Kitchen Knives  (Read 13831 times)

Offline brewmichigan

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Re: Kitchen Knives
« Reply #30 on: January 02, 2013, 07:15:06 am »
I got 2 knives for Christmas this year. One is a Wustof 8 inch chefs knife, very sharp and beautiful. I'm going to keep this one. the other I got was  JA Henkel 6 inch utility knife. Also very sharp and beautiful but I don't have much use for it. I know it cost my in-laws a pretty penny and I have the gift receipt. I wanted to return in a get something else for the collection and I was wondering what everyone thinks would be a good idea.

I now have 2- 8 inch chefs knives, a santoku 8 inch knife, and a bread knife. What would be the next in line. I'm thinking a boning knife or a filet type knife, something very thin and flexible.
Mike --- Flint, Michigan

Offline weithman5

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  • Posts: 1681
  • naperville, il
Re: Kitchen Knives
« Reply #31 on: January 02, 2013, 07:24:19 am »

look at these knives i have two. specifically the salami knife.  it is carbon steel made in solingen germany (same as wusthov) it is my go to knife for almost anything. however, i am not sure that you can find them in the USA.  they were gifts from kids from solingen.
Don AHA member