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Subject: Knives

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I was just reading one of Anthony Bourdain's books, and he highly recommends the Global knives. In fact, he suggests that if you're only going to purchase one good knife at a time (or at all), the Global Chef's Knife is the one to have.

I then proceeded to read some online reviews on the product, and it's got mostly raves. Since I'm desperate for a few good knives, I'm now leaning towards taking Chef Tony's advice.

Anyone here have any opinions on the subject?

Anne (who wishes she had the money to go to culinary school at the nice young age of 65, now that she has the time)

I'm a nut about knives. One of the responses in your 'fav gadget' thread said they have tons of them, but mostly look for ones with rivets.

the deal with knives is this ... you need to learn how to sharpen them. I have a whet stone I got from my dad, plus two smaller ones I keep handy. It is kind of a spiritual connection thing for me when I take out my large stone, unwrap it from its protector, add a bit of olive oil, and then shapen up my knives.

What makes one knife better than another is how well it keeps the edge. As I'm sure you know, you don't have to sharpen any knife with a serrated edge, but the truth is, for meats, paring, etc. a clean-edge knife is much better.

In my past life I had some expensive knives, now I have a nice, small collection of knives I've gathered from the local Value Village (2nd hand store). I look for wood handles that are bulky, strong tight blades, and then I take them home and try them out. if they sharpen well then I keep them for a bit and see how well they keep that edge.

I've got a great filet knife I got from my dad which is stored in a handy drawer in its leather sheaf. I use it for cutting all kinds of meat, both raw and cooked. rarely for anything else though.

On my counter I've got a generic wood knife block that holds six steak knives that match, one bread knife, a great pair of kitchen scissors, one nice large chef knife, which I sharpen a couple of times per month. then two each of a longish-paring knife style which I use all the time for all kinds of stuff and then two each comfortable paring knives. last, there are two smallish serrated knives that I use for cutting tomatoes and various other vegetables that work better with serrated.

I realize most women don't bother to learn to sharpen, but I'm telling you, its a simple process. once you learn it, you will love your knives and you'll also have a feel for which ones are worth actually paying $$$$ for.

Hi, Anne! I just retired, so I know what you mean about "finally having the time"!

There are two brand names in knives that traditionally have been considered "the best". They are Henckel and Wüsthof. That being said, annmartinson is correct in saying that keeping any knife sharp is critical. Quality knives will hold an edge longer. However, a set of Wüsthof knives can cost you over $1000.

You don't HAVE to pay this much for those brands, since both make sets and individual knives at various price breaks.

Just make sure you heft and handle the knives before you buy. A good knife should feel comfortable in your hand.

(I don't know the brand you mentioned, but just thought I'd put my 2-cents in with what I knew about the topic!)

I still say, I love, love, love these Sanelli knives.

http://cgi.ebay.com/Sanelli-Kitchen-Knives-11-Piece-Deluxe-Professional-Set_W0QQitemZ380174350476QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item588428388c

I got mine used and then got a good edge on them and they are a joy to cook with, easy to clean, can go in the dishwasher, sharp as all get out and keep their edges very well, also very light weight, which I like because I am small and no longer young ... lol.

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