> I own a quite a few (really too many) knives, from the
> manufacturers you mention, as well as several other.
> In my opinion, the best made knives are those from F. Dick and
> Company. Why do I say this, what are my qualifications, and how
> to tell quality of construction?
> My qualifications include a career as a scientific glassblower.
> While I am not an experienced metal worker, quality and
> precision construction is similar in both metal and glass.
> F. Dick knives are better made: Joint are tighter and smoother,
> metal is not overpolished. For example, examine knives from
> several different manufacturers. While closing your eyes, run
> your finger over the handle to metal joints and/or the rivets.
> In a knife with perfect finish, you will not be able tell where
> one material stops, and the next starts. Second, examine and
> feel the top of the blade. This edge is polished. If it is
> overpolished, the corners will be rounded off. If not, they will
> be smooth but not rounded. My F. Dick knives, in all these
> tests, are better made then my others.
> F. Dick also supplies most cooking schools, like the CIA. One
> company claims that they are less expensive and less well-known
> because they do not spend money on advertising.
> If the best knives for the money is an objective, I strongly
> recommend Forschner knives, particularly those with Fibrox
> handles. While I think a forged cleaver is better than a stamped
> one, for all other uses stamped steel knives are just as good as
> forged ones.
> If you want to use the excellent Chef's Choice electric knife
> sharpner, be aware that any knife with a bolster (virtually all
> forged knives) will not allow you to sharpen the blade all the
> way to the end. The well-made knives that will allow full length
> sharpening with a Chef's Choice machine are:
> The Messermeister's San Moritz line
> The Chef's Choice line
> What knives do you need?
> 8 inch Chef's (the #1 knife in a collection)
> 3-4 inch parer
> Long serrated for bread and tomatoes
> 10 inch carving knife with a granton or kullenschlif edge (you
> will not believe how much this type of edge helps until you try
> A long steel for setting the edge
> In addition, many people like to get a 6 inch utility or
> sandwich knife. This is like a light-weight chef's knife. My
> wife uses our's a lot, while I seldom use it.
> Some people also like to have a cleaver.
> This totals only four-six knives plus a steel, and will easily
> do 99+% of all cutting jobs.
> Lastly, get yourself a knife storage system that does not rest
> the knife on the sharp edge of the blade. Why go to all the
> trouble of sharpening a knife well only to constantly dull it by
> sliding it into and out of a slot on it's sharp edge. Rest the
> knife on it's side, use a magnetic strip, or rest it in a
> vertical slot, just not on it's sharp edge.
> Two excellent sources of knives and information on knives are: