Cutlery:  Question & Answer

Q:  Why are forged knives so much more expensive than stamped knives?
A:  Forged knives use more metal and require a lot more machining by skilled craftsmen than do stamped knives.

A.  Knife tip
B.  Knife cutting edge
C.  Knife back or spine
D.  Knife heel
E.  Knife bolster
F.  Knife tang
G.  Knife butt
 

Q:  What are the best knives for the money?
A:  Victorinox, Schaaf International, and F. Dick.

Victorinox knives are stamped, which saves a lot of money over forged. They are perfectly shaped and precisely taper ground, and then fitted with beautiful comfortable rosewood handles or dishwasher safe Fibrox handles.  They have excellent unique serrated knives.  Among stamped knives, their Fibrox 3.25" parer and 8" chef's knife was rated #1 by Cook's Illustrated Magazine.  

Schaaf International and F. Dick are forged knives that have very reasonable selling prices.  Schaaf International are made in Portugal; F. Dick are made in Germany.  Their knives are less expensive than other forged knives because they do not advertise.  We were the first mail order company to make Schaaf International and F. Dick cutlery available to the gourmet public.  They are superb no-nonsense professional knives, and the lines are extensive.  If there is a specialty knife not in the line, you can purchase the knife in Wüsthof Classic Black; the handle will basically match Schaaf International and F. Dick.
 

Q:  What are the best handles for small or large hands?
A:  Riveted handles are best for small hands and molded for large.

Riveted handles are narrower than molded and thus more comfortable for small hands.  An exception is the Messermeister San Moritz Elité series.  Their handles are narrow and feel good in small hands

Q:  Can I put my knives in the dishwasher for cleaning?
A:  Dishwasher detergents and heat are really hard on knife metals.   Hand wash expensive knives and any knives with wood handles; only put inexpensive knives in the dishwasher.

The best knives for dishwasher cleaning are the Victorinox Fibrox.  They are inexpensive, yet excellent cutlery.
 

Q:  I want to try some new knife lines; what piece should I purchase?
A:  A 3.5" or 4" paring knife.

A paring knife is the most used knife in a home kitchen.  You need to have more than one.  If you have used one to trim chicken, you want to be able to put it in the sink and get a clean one to continue your work.  We have fourteen, which is probably a bit much.  However, each is different.  The point is this:  you will never waste money on a parer.  Also, parers are the least expensive knife in a line; so you spend the least to try the line.
 

Q:  What are the best over-all knife lines?
A:  Our benchmark knifes:  Messermeister San Moritz Elité and Meridian Elité.  And our premier knife: MAC Professional.  The benchmark knives have near perfect construction.  The premier knives have additional features.
 

Q:  Should I buy all my knives from a single line?
A:  No.

Each line has its advantages.  Also, some have specialty knives the others do not have.  

Q:  What are the most used knives in a kitchen?
A:  There are three.

1.  3½-inch or 4-inch paring knife
2.  6-inch utility knife, also called a "sandwich knife"
3.  6-inch chef's knife, also called a "cook's knife"
 

Q:  Do you have anything to help me understand the different features of cutlery lines?
A:  Yes.

Q:  I don't know which knife line to buy.  What should I do?
A:  Let your budget be your guide.

All of our knives are excellent.  Choose the line with a cost you can afford.  If it is in your budget, try a Messermeister San Moritz Elité or Messermeister Meridian Elité.  If you can afford the best, buy Kershaw Shun or MAC.
 

Q:  What is the best way to keep a knife sharp?
A:  A diamond or ceramic sharpener.

A honing steel aligns a microscopically bent knife edge.  A diamond sharpener actually sharpens the edge.  MAC, Kershaw Shun and Chef'sChoice knives are so hard you must use a diamond or ceramic sharpener.  For more information, see our discussion on Honing and Sharpening Knives.
 

Q:  Who makes the best honing steels?
A:  F. Dick

F. Dick steels are excellent and their selection is the best.  We carry the most complete collection of their steels available by mail.

Q:  I have neglected my knives; they are really dull.  What should I do?
A:  Use a Chef'sChoice Electric Knife Sharpener

The Chef'sChoice Electric Knife Sharpener will get your knives sharp in seconds.  Stage 1 sharpens to a 25º angle, Stage 2 to a 22.5º angle, and Stage 3 to a 20º angle.  A note:  only use the Chef'sChoice 120 on knives with an angle of 20º.  If you have thinner blade Asian-style knives, such as Messermeister, MAC or Shun, use the ChefsChoice Electric Asian Knife Sharpener, which is calibrated to hone the knife to a 14º to 16º angle.