“What kind of knives do you use?”

This is a question I get asked from time to time.  I have an assortment of knives that I have collected over the years.  My early knives were stamped steel with cheap wood handles.  In culinary school we were issued both forged and stamped steel knives.  My chefs knife was 10″ long with a forged blade and a cheapo handle, no full tang.  It still is a good knife, heavy with a good balance.  I gave it to my dad a few years back and told him “It’s a thirty thousand dollar knife, be careful with it.”  I purchased some Wustof knives around that time, forged with full tang blades, real nice.  I found a guy on Ebay selling singles and I had him make me an offer on a set of my choice.  These are real nice blades and if you can afford them, go for it.  I will not sacrifice quality for an economical price but I have found a line of knives that is very affordably price and high in quality.  Winco has everyday knives to professional kitchen knives.  They have good metal, good handles, good design, good prices.  I bought several from Amazon and can’t be happier.  They look like the Wusthof blades in my knife block, only I know the difference!

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