Chef Knives???

[RedJada]

 Looking to replace my old broken handled chef knife. Looking for something in the 10-12" range. Been looking at the Wusthof's but wondering if anyone had experience with the ceramic type knives? I have heard good and bad on these. I do have a good set of stones if I go with a steel blade. Seems the ceramic's don't need sharping? Looking for opinions/suggestions.

[NePaSmoKer]

Most of the time ceramic (like Boker) need to go back to the factory for sharpening.

[RedJada]

Most of the time ceramic (like Boker) need to go back to the factory for sharpening.

Well the ceramic option just went back to the factory. Thanks Napa. I think I will do a little first hand shopping tomorrow. Feel and weight are important to me when buying a new knife like this. It has to fit, feel conformable to cut, chop, dice and slice. It has to work for me as I am the boss  8) Call me crazy. if I cant find something new that I like. Then I'll have to look at getting my current one repaired.

[FLBentRider]

I had a Cuisinart ceramic.

Dropped it. Ooops.

It broke. The blade broke. snapped in half like I had used it for a pry bar.

[RedJada]

I had a Cuisinart ceramic.

Dropped it. Ooops.

It broke. The blade broke. snapped in half like I had used it for a pry bar.

Yea, need something that can cut/pry bone out with too.

[Bear1968]

I use a hand me down set of Chicago Cutlery Knives. I love them  ;)
They are probably 25 + years old and hold an edge you can shave with, handles kept in excellent condition as well.
The new knives CG makes get GREAT reviews from what I have seen and they won't break the bank.
Of course any knife is only as good as you take care of it.
:)

[beefmann]

I had a Cuisinart ceramic.

Dropped it. Ooops.

It broke. The blade broke. snapped in half like I had used it for a pry bar.

would not buy ceramic for the above reasons, love how sharp they are .. they stay sharp longer then steel according to a friend  of mine, if he had to buy them again,,, he would buy steel

[3rensho]

I only use steel knives.  Got a mix of Forschner and F.Dick.

[Habanero Smoker]

 Forschner and F.Dick are excellent knives. I have a few, and they stay sharp. My main knife set is made by Ergo Chef Pro Series. They are heavy, but well balanced, and the shape of the handles makes cutting and slicing much easier. I've had this set for almost 8 years, and they are about due for their first professional sharpening. Their sharp edge would have lasted longer if others didn't use my knives.  :)

Ergo Chef

[Slamdunk]

Speaking of knives....a little off topic here but I just put my "good" knife in the dishwasher and my better-half immediately said "Don't do that, you'll ruin it." She doesn't know how or why it would be ruined, its just something her mother told her.

Anybody else know if a knive can be ruined by washing in the dish washer?

[RedJada]

 Went up to the local Bed Bath & Beyond. Its Christmas right? Ended up with Wusthof's. 8" chefs, 10" carver, 3" pairing, 6" utility, shears and a bamboo cutting board. The wife couldn't believe they had these things locked up behind glass, LOL. I also think I drove the sales lady crazy. When I was done, she had 6 locks in her hand.  ;D ;D ;D I just love the feel and girth of the Wusthof's, everything else seemed light and flimsy for the price. The wife picked up an 8 piece set of J.A Henckels steak knives. Probably a hint but I already have ribs in mind. ;D
Because I purchased multiple items, I was able to negotiate a decent price. Hey, the lady's hands were tied, I mean full of locks. So, out the door with everything, $375.00. Would have looking at the $500 range, so I'm happy.

[Ka Honu]

... if a knive can be ruined by washing in the dish washer?

Several reasons not to, among them...

   Easier to cut yourself
   Blades can knock against the racks and other things and be nicked or dulled
   They can cut the plastic coating on dishwasher racks
   Depending on the material, it's not good to leave knives wet after washing

[Tenpoint5]

... if a knive can be ruined by washing in the dish washer?

Several reasons not to, among them...

   Easier to cut yourself
   Blades can knock against the racks and other things and be nicked or dulled
   They can cut the plastic coating on dishwasher racks
   Depending on the material, it's not good to leave knives wet after washing

The high heat causes the mega fine strands of the blade to warp and disfigure. Thus making it almost impossible to reshaped the knife. Is what I have always been told.

[ocarolina]

I would buy a good professional knife and spend the money.  I am not saying you have to buy a Shun, but you can get by with a lesser quality.  I still have my Mercer knives from culinary school, and they are way better than my Henkel's set.  I am always sharpening them and honing them, but the mercer knives http://www.mercercutlery.com/ are pretty durable and hold up well for the price.  The knives behind the cases at retail stores are way overpriced, and not good for heavy duty use.  I have used knives of all sorts, working in a professional kitchen and at home, and find that the Mercer knives are my best choice.

[unclebuck]

I prefer Henckels 5 star, but Kershaw puts out some quality pieces.  I have a hand me down set of Henckels, from the bread knife, 10" chef, 10" carver, 8" chef, 6" boner, tomato knife, and 4" parer, a steel, and 8 steak knives all in a block that I inherited from my father.  A quick scrape on the steel and you have an edge again!