Favorite line of Cookware & Cutlery

[qhsdoitall]

OK, in addition to collecting other really expensive things in my life like horses, firearms, watches, liquor, pipe tobacco, cigars, and @ 3000 science fiction and fantasy books, I like to cook. No, really, I cook and I even do the dishes after I cook. This way my wife and daughter don't have an excuse of getting out of eating my cooking. All they have to do is sit there and eat it. They don't even have to pretend they like it. As for all the other things I've collected, I still have horses and some books and the rest pretty much is collecting dust stored away someplace. Occasionally, I'll come across something and go "I still have that?" I am however very much active in getting my cookware and cutlery collection in order for the long term. I intend to keep and use this stuff till the day they pry the spatula from my cold dead hands. With that said, I have a nice collection of assorted Calphalon One and Contemporary Stainless Cookware and some Henckles Cermax and 4 and 5 Star knives. I have been very pleased with these lines and consider them a great value compared to something more expensive like All Clad. I am a firm believer in the right tool for the job and these have done it for me. I'm new at the "shave the right way thing" but it's the same thing. Does it do the job that it's supposed to do? Does it appeal to me personally? And finally, is it at a price I can live with without making my wallet cry uncle or my wife saying something like "you bought what?" and "why are you spending money on something like that?" So, tell me oh masters of the range, what is your cookware and cutlery preferences?

[Dennis]

We just had a big knife thread a couple weeks ago...
EDIT: Thread is here (http://badgerandblade.com/vb/showthread.php?t=10651).

Cookware - All Clad, Lodge cast iron and Sam's Club commercial nonstick (cheap).

Cutlery - I have been swayed to the Japanese steel over my Wusthofs along with a Murray Carter piece or two.

Dennis

[qhsdoitall]

The Henkles Cermax are Japanese blades. They're new for Henckles. Some of the Japanese steel are really scary. I'm sure I'll be looking at piece or two. Depends on function.

[ouch]

I've paid a lot for some pots and pans that I wasn't satisfied with, and a pittance for others that I love. I bought some cheap pots from Ikea for a song that have compared favorably with high ticket items. Generally, I think most cookware is vastly overpriced, but it's hard say you've been ripped off when buying an item that can last for decades.

Knives are another story, as they're the cook's most important tool. Don't skimp, but you don't have to spend a fortune to get great stuff. A little research will be well rewarded. For me, nothing comes close to the cutlery from Japan.

http://www.japanesechefsknife.com

and

http://www.korin.com/

are two of the best companies to deal with.

[fatt_tony]

We got Le Crueset pots and pans for our wedding and so far they are really good. Just kinda scary knowing that is a big heavy cast iron frying pan in the house if I ever make my wife mad. And my Forschner knives are holding up realy well also.

[tim8557]

All kinds of pots and pans though I find Bernedes to be good for the money.

Knives. I am slowly switching out our cutlery for KAI Shun Classics. They are an incredible Japanese (Kershaw) laminate knife with the superlative steel, VG10 at its core.

[joel]

Oh no... don't get me started :eek:

Favorite Cookware = Calphalon

Favorite Reasonably Priced Cutlery = Spyderco (really nice, better than the German stuff, incredibly inexpensive)

Favorite cutlery overall = Probably Masamoto, Hattori (KD Series) and Issika knives..... but we're talkin' 4 figures PER KNIFE.

[ouch]

Hattori KD series? They're almost too beautiful to use.

Their HD series is much more realistic- a chef's knife goes for about 160-170, compared to a grand for the KD version. Not bad for a top quality knife.

Masamoto's claim to fame is their traditional single bevel knives, the yanagi, deba, and usuba, but they have an excellent line of VG-10 western styled blades. If you have large hands, you will find them very comfortable.

The best bang for the buck may be the Tojiro DP line. You can get a great chef's knife for around $60 that will be cheaper and better than any of the "big name" brands. If you want to spend a little more, they also make a highly regarded powdered steel line.:thumbup1:

One thing, though- you're going to wind up buying a whole bunch of stones to go with them.:tongue_sm

[joel]

Hattori KD series? They're almost too beautiful to use.

Their HD series is much more realistic- a chef's knife goes for about 160-170, compared to a grand for the KD version. Not bad for a top quality knife.

Masamoto's claim to fame is their traditional single bevel knives, the yanagi, deba, and usuba, but they have an excellent line of VG-10 western styled blades. If you have large hands, you will find them very comfortable.

The best bang for the buck may be the Tojiro DP line. You can get a great chef's knife for around $60 that will be cheaper and better than any of the "big name" brands. If you want to spend a little more, they also make a highly regarded powdered steel line.:thumbup1:

One thing, though- you're going to wind up buying a whole bunch of stones to go with them.:tongue_sm

I've got about 40 of 'em. :eek:

I have wayyyy too many sharp things! :lol:

[ouch]

This one is about half the price of a KD, but it's a looker.

[leadfootedfool]

I'm not a huge fan of those handles. (above)

My favorite cookware would have to be cast iron, especially my 12" lodge skillet and my old 9 1/2" square wagner. I've got a few all clad stainless pieces but really don't use them that much.

As for cutlery I use my Mac Pro gyuto and Hiro set on a daily basis.

I'd love to have a Hattori KD, but am waiting for the new line of Hattoris that are supposed to be coming out soon.

I do have a couple Murray Carters, but have given up dealing with him, it's been nothing but frustrating for sharp out of the box but somewhat ordinary knives. I like my Takeda's much more.

For reasonable knives, I like Forschner - I have a bread knife and a few small utility knives that I won't be upset when they go through the dishwasher.

[Scotty]

I have been using a 10 piece Wusthof Classic set with a Santoku knife & serrated tomato knife. I also have the Rachel Ray Santoku knife with the bright orange silicone handle made by Furi. (The Furi is made in China.)
As for cooking; the anodized non-stick aluminum set.
We have some cast iron cookware also. I tried one stainless steel pan but never tried the All-Clad since it is very expensive! I seen the price & :w00t: .
Scotty
In my opinion; one of the best things I like to use during Thanksgiving & Christmas in the kitchen is an electric knife! The other appliance I use during the rest of the year is a pressure cooker for making pot roast & potatoes with veggies! :rolleyes:

[mrob]

I've paid a lot for some pots and pans that I wasn't satisfied with, and a pittance for others that I love. I bought some cheap pots from Ikea for a song that have compared favorably with high ticket items. Generally, I think most cookware is vastly overpriced, but it's hard say you've been ripped off when buying an item that can last for decades.

Knives are another story, as they're the cook's most important tool. Don't skimp, but you don't have to spend a fortune to get great stuff. A little research will be well rewarded. For me, nothing comes close to the cutlery from Japan.

http://www.japanesechefsknife.com

and

http://www.korin.com/

are two of the best companies to deal with.

Can you recommend a particular knife from either vendor above? I use 10" chef's knives from Henckels for the most part, so a similar length would be a good starting place.

Thanks!

[leadfootedfool]

I agree Scotty, a pressure cooker and an electric knife (knife nuts freak out) are on my list of kitchen gadgets to purchase.

mrob,

Its all very personal. I have purchased many of the knives japanesechefsknife sells and ended up reselling or giving away the knives I didn't like.

I personally like a 270 mm gyuto (10.6"). For the most part, the japanese knives will be a little lighter than the Henckels you're used to.

For brands my favorite is Hattori. The HD is the best balance of price and quality for myself. Even though they are pretty expensive (to me at least, some knife nuts wouldn't think twice), the quality is excellent. The Ryusen Blazen are identical knives.

I also really like Mac, but they can be found cheaper elsewhere, http://www.epicedge.com/

Masamoto, Misono, and Glestain also make very nice knifes depending on which model you choose.

My Hiromoto didn't impress me very much, it wasn't terribly expensive either though.

About the only one I haven't tried that are liked by alot of other people are Tojiro, they seem to get rave reviews from just about everyone that tries them.

http://www.knifeforums.com/forums/showforum.php?fid/118/ has LOTS of info if you don't mind searching and looking through old threads.

My only suggestion would be to buy as nice a knife as you're comfortable buying, and use it for at least 3 months to decide if you really like it or not.


Edit: One more thing to consider is that most japanese knives are used for very specific purposes and that while a gyuto is one of the more all purpose knives, its not quite as tough as a german chef knife. I think you should use a knife and not baby it, but I wouldn't try slicing a whole pineapple untill you've at least determined that the knife can take it (and maybe need a little attention on a waterstone afterward). Disclosure out of the way, I use my Mac gyuto on everything, chicken, corn, pineapple, crab, etc, and that type of abuse tends to be shunned on the knife forum. If something really nasty needs to be cut I use one of these (http://www.japanwoodworker.com/product.asp?s=JapanWoodworker&pf_id=05.130.916&dept_id=13198)

[ouch]

Can you recommend a particular knife from either vendor above? I use 10" chef's knives from Henckels for the most part, so a similar length would be a good starting place.

Thanks!

I would normally suggest a 240mm Tojiro DP gyuto, which is about 9.4". If you're used to a 10" German knife, you may want to get the 270mm gyuto. Although it's a bit over 10.5", it's lighter and more nimble than a 10" Henckels. The 240 goes for about $60, and the 270 goes for about $75. To do better than either of these knives, you'd have to spend about double.

[ouch]

For brands my favorite is Hattori. The HD is the best balance of price and quality for myself. Even though they are pretty expensive (to me at least, some knife nuts wouldn't think twice), the quality is excellent. The Ryusen Blazen are identical knives.


The Ryusen Blazen is a powdered steel knife, while the Hattori is a damascus. Both are produced by the same company, as well as Ittosai. Great stuff. I don't know anyone who doen't like the Hattoris. They're beautiful and functional.

For a bit more than the Hattori, the Misono UX-10 is another fantastic blade.

[clubman]

For cookware, it's LOOK for me. From Iceland. Crotch-grabbingly good. You can usually find it at Sur La Table.

http://www.alpan.is/technicalinfo.asp

I like to keep around some cheap (yet slick) nonstick pans (toss 'em in a couple years when they give up the ghost) for omelette duties, etc., and I think you can't beat the Bialetti ones (the moka pot people) available at Costco for cheap, cheap, cheap.

For knives, I like my 80's retro (I believe they were even mentioned in the book "American Psycho") Globals. I find the light weight and handle design really comfy.

[MacArthur Mike]

For cookware sets, I use All Clad to fry and saute. Slow cooking, braising and sauce making is done in my Le Creuset. I am starting to acquire some copper pieces as well. My wife and I are big fans of polenta so for X-mas my father picked me up a polenta pot (paiolo) from these guys....www.creartistic.it. While the shipping is somewhat pricey, you will save a lot on the pieces themselves as Ruffoni is the major(almost exclusive) source of Italian copper cookware sold at most major cooking stores...i.e.-Williams Sonoma and Sur La Table. A similar polenta pot sold at these retailers goes for about $150. I think my next acquisition will be the risotto pan.

As for knives, I have a set of the Wusthof Classic that I am happy with. I recently picked up the new Wusthof Ikon Santoku knife. It is made with an ebony wood handle.

I also have a hankering for Berti knives that are made in Italy. I am anxioius to pick up the 7 inch pesto knife in the horn handle. The desktop cigar cutter is also pretty cool as are the carving sets and the prosciutto slicers (not that I have a side of prosciutto sitting around though...lol). Check out these beauties at www.unicahome.com/berti-knives.

Happy playing in the kitchen!!!!

[Bricktop]

Cookware: AllClad
Knives: Mundial

I beat the shit out of my stuff, and this can take it.

[Tanksfurnutin]

Can you recommend a particular knife from either vendor above? I use 10" chef's knives from Henckels for the most part, so a similar length would be a good starting place.

Thanks!

Mitch,

Based on suggestions from people on this forum I bought myself a the 240mm Tojiro gyuto from http://www.japanesechefsknife.com at Christmas time. Not only is this a fantastic knife for the price, it was delivered in two days, on Christmas Eve Sunday :w00t: . I was very impressed with this buying experience.

I have to thank Ouch and the others from this board for this recommendation.:thumbup1:

I am also an All Clad snob for pots and pans. For my flat top electric stove I have not found anything better.

[rusirius]

You know.... Now's the time when you'll all think I'm completely nuts... :thumbup: But hey... it's a wet shaving board... what else is new?!?

Anyway... I've went through more cutlery then I care to think of... For my pocket nothing but benchmade will satisfy, but when it comes to the kitchen, that's a whole different ball game... I've had more Henckle's sets then I care to think of (though I've never tried the Cermax so I can't speak for those), Wusthof, Viking, Shun, and Kershaw... Also had a set of MAC, but they were older (bought used). (Yes, I've spent a freaking FORTUNE! Fortunately I've always had great luck re-selling them afterwards...)

Now here's what's funny... You know what knives I use now in the kitchen? It's the only set in there now, and it's the only ones out of all the knives I've owned that I've truely loved...

Okay, get ready to strap yourself in cause your about to fall outta your chair...

Wolfgang Puck... That's right... a 21 piece set that cost me a cool $99 on the internet somewhere... Hell I think they sell these things on the home shopping network or some crap like that... I know, I know.. I'm nuts right? Well let me tell you, I had a set of Henckles Professional S knives and these knives (the WP ones) are almost exactly the same... But... Ready for this? Better in my opinion... The details are fantastic (beveled edges on the spine, etc) they hold a terrific edge (high-carbon stainless), etc... I know.. I'm still ashamed to admit that I find a $99 set of knives far more impressive then some sets I've invested over $2000+ in... Still I can't deny my personal experience...


Now on to cookware... I haven't tried nearly as many different types of cookware as I have knives, but I have tried a few different types. LOL, once again your gonna think I'm nuts...

I swear I have no affiliation with him what so ever! But yeah, that's right... Once again it's Wolfgang Puck to the rescue... I was in Sam's club one day a couple years back and saw this huge stainless steel cookware set. Was like a 24-piece set or something like that... The quality of the stuff (yes, I'm one of those guys that won't think twice about opening something up in the middle of the store to examine it) looked fantastic. Best yet? It was 99 freaking dollars! LOL... So I picked it up and took it home... We've been using this stuff for 2+ years now and absolutely LOVE it... No other cookware we've used can hold a candle to this stuff... The core in clad bottoms is fantastic, you couldn't ask for a more even and stable heat. They've been more then used, they've been abused and still look exactly the same as the day we bought 'em.

Sorry for being a WP advocate here, but seriously, from now on anything I go to buy that has his name on it, I'm gonna check it out first!!! :thumbup:

[Scotto]

"Traditional" cookware: All-Clad. Nothing even comes close. It is expensive, but it will outlast you.

Nonstick: Cuisinart Hard Anodized Chefs Classic. Largest cooking area of them all, perfect release, heavy enough to cook evenly

Knives: I have an unholy mess of different things, from expensive to cheap. As long as it is comfortable and holds a keen edge, it doesn't matter to me.

Dutch oven: le Creuset. A classic

[boboakalfb]

You know.... Now's the time when you'll all think I'm completely nuts... :thumbup: But hey... it's a wet shaving board... what else is new?!?

Anyway... I've went through more cutlery then I care to think of... For my pocket nothing but benchmade will satisfy, but when it comes to the kitchen, that's a whole different ball game... I've had more Henckle's sets then I care to think of (though I've never tried the Cermax so I can't speak for those), Wusthof, Viking, Shun, and Kershaw... Also had a set of MAC, but they were older (bought used). (Yes, I've spent a freaking FORTUNE! Fortunately I've always had great luck re-selling them afterwards...)

Now here's what's funny... You know what knives I use now in the kitchen? It's the only set in there now, and it's the only ones out of all the knives I've owned that I've truely loved...

Okay, get ready to strap yourself in cause your about to fall outta your chair...

Wolfgang Puck... That's right... a 21 piece set that cost me a cool $99 on the internet somewhere... Hell I think they sell these things on the home shopping network or some crap like that... I know, I know.. I'm nuts right? Well let me tell you, I had a set of Henckles Professional S knives and these knives (the WP ones) are almost exactly the same... But... Ready for this? Better in my opinion... The details are fantastic (beveled edges on the spine, etc) they hold a terrific edge (high-carbon stainless), etc... I know.. I'm still ashamed to admit that I find a $99 set of knives far more impressive then some sets I've invested over $2000+ in... Still I can't deny my personal experience...


Now on to cookware... I haven't tried nearly as many different types of cookware as I have knives, but I have tried a few different types. LOL, once again your gonna think I'm nuts...

I swear I have no affiliation with him what so ever! But yeah, that's right... Once again it's Wolfgang Puck to the rescue... I was in Sam's club one day a couple years back and saw this huge stainless steel cookware set. Was like a 24-piece set or something like that... The quality of the stuff (yes, I'm one of those guys that won't think twice about opening something up in the middle of the store to examine it) looked fantastic. Best yet? It was 99 freaking dollars! LOL... So I picked it up and took it home... We've been using this stuff for 2+ years now and absolutely LOVE it... No other cookware we've used can hold a candle to this stuff... The core in clad bottoms is fantastic, you couldn't ask for a more even and stable heat. They've been more then used, they've been abused and still look exactly the same as the day we bought 'em.

Sorry for being a WP advocate here, but seriously, from now on anything I go to buy that has his name on it, I'm gonna check it out first!!! :thumbup:


Wolfgang...is that you?

[netsurfr]

Cookware: AllClad
Knives: Global

Steve

[ouch]

Mitch,

Based on suggestions from people on this forum I bought myself a the 240mm Tojiro gyuto from http://www.japanesechefsknife.com at Christmas time. Not only is this a fantastic knife for the price, it was delivered in two days, on Christmas Eve Sunday :w00t: . I was very impressed with this buying experience.

I have to thank Ouch and the others from this board for this recommendation.:thumbup1:

I am also an All Clad snob for pots and pans. For my flat top electric stove I have not found anything better.

Another satisfied customer.:lol:

The DP is a no brainer, and the only problem you may have with it is that it may cause you to get addicted to Japanese steel, which can get pretty expensive. That one knife should suffice for 95+% of your needs, including 1mm slices of ripe tomatoes.


There are several versions of All Clad, and they all seem top notch. I have a 2 qt Ltd that was almost $100. Didn't seem worth it at the time, but that's one pot I won't have to ever replace. Ditto for Le Creuset- I have some items that are 30 years old, and virtually indistinguishable from new.
You'll quickly forget how much you pay for something, but you'll long remember the quality.

[qhsdoitall]

Here is the detail on the Henckels Cermax line of knives.

The Twin Cermax series features Japanese blades made in warikomi style with soft stainless on the exterior and hard powder steel in the core that is hardened to around RC 65-66.

Special MicroCarbide Powder Steel ensures that the blade is as sharp as a scalpel and exceptionally hard. The ergonomic handle is made from the latest, state-of-the-art technology and materials in cooperation with top Japanese Iron Chef, Rokusaburo Michaba. TWIN® Cermax M66 knives are crafted in Japan and are complemented with an attractive gift box.

I'm going to have to purchase a couple of the Japanese steel knives for comparison. I see that they are sold out on a lot of the Hattori HD knives.

[qhsdoitall]

Wolfgang Puck is going to love the free advertising. I wonder how they make money on those sets. Like someone said, how much are we getting ripped off by the cookware and cutlery companies? Again, it's not the price but does it get the job done and are you happy with it.

[ouch]

Wolfgang Puck is going to love the free advertising. I wonder how they make money on those sets. Like someone said, how much are we getting ripped off by the cookware and cutlery companies? Again, it's not the price but does it get the job done and are you happy with it.

I think that, as with many other items, we're getting ripped off more at the low end. A set of marginal knives can be stamped out rather cheaply. I bought a set from Ikea (six knives and a block for $10) to bring to work. They work, if your definition of work is the ability to slice open an English muffin or cut an orange in half. For precision work, you would want something a lot better. If you enjoy cooking, you may want to treat yourself to a good set of tools.

High end knives have a lot of labor involved in making them. A highly skilled smith may only forge a dozen knives in a day, and it takes at least as long to finish the knife.

[ScottS]

I've been very happy over the years with the anodized Calphalon

[Doc4]

I've always been happy with my henckels 4 star professional knives, and I like the traditional look and weighty heft. I'll save my spare change for a bunch of razors, rather than chase down Japanese knives ... can you buy a Feather AC chef's knife??

For cookware, I have an adequate set from Lagostina that has always been adequate enough for me, but I also have a soft spot for a good cast iron frying pan and dutch oven (properly seasoned, of course!!)

[ouch]

Don't get me wrong. The Henckels 4 Stars (I have a draw chock full of them) are nicely made and well balanced, but they don't hold an edge worth a damn. The steel just isn't hard enough. Haven't touched mine in many moons. The Japanese knives are better by an order of magnitude.

[ShaveBear]

Cookware: All Clad Stainless and 2 good old fashioned Lodge skillets.
Cutlery: Wusthof Classic.

I use the hell out of these things every day, and they continue to perform. It is a joy to cook with quality equipment.

[qhsdoitall]

After this thread and the one on Charcoil grills, there will be a Lodge cast iron skillet and dutch oven in my future. I had a really nice seasoned one but I lost it in a previous marriage along time ago. I forgot how good they really are. I'm also going to up grade my sharpening steel. Anyone have suggestions on that? I'd use the oil and water stones I have but I'm out of practice. I'll take a suggestion on new stones too and relearn.

[Dennis]

After this thread and the one on Charcoil grills, there will be a Lodge cast iron skillet and dutch oven in my future. I had a really nice seasoned one but I lost it in a previous marriage along time ago. I forgot how good they really are. I'm also going to up grade my sharpening steel. Anyone have suggestions on that? I'd use the oil and water stones I have but I'm out of practice. I'll take a suggestion on new stones too and relearn.

Lodge now makes pre-seasoned cookware which gives you a good headstart. As for a steel, if you are using standard German-type kitchen knives, I heavily recommend the glass smooth steel from Hand American (http://www.handamerican.com/steel3.html).

Dennis

[qhsdoitall]

And I thought I was safe. Now this. Calphalon Cast Iron Enamel Cookware (http://www.calphalon.com/calphalon/consumer/products/subProductLine.jhtml?catId=CLCat200002&link=foodnotes_020207linkEnamel&from=foodnotes_020207linkEnamel)

[Dennis]

And I thought I was safe. Now this. Calphalon Cast Iron Enamel Cookware (http://www.calphalon.com/calphalon/consumer/products/subProductLine.jhtml?catId=CLCat200002&link=foodnotes_020207linkEnamel&from=foodnotes_020207linkEnamel)

Looks like Le Creuset to me... I could never see paying that much for that cookware when Lodge costs next to nothing and is the same thing and about as easy to take care of.

Dennis

[Buzz]

Knives: I have a set of Henckles 5 star. They are about 6 years old. I'd give them average rating. The handles are showing some wear.

Cookware: We just bought a set of Calphalon Tri-ply Stainless. Still adjusting to it. Also have a couple of Lodge cast iron skillets & a Lodge dutch oven.

I liked All-Clad set but the Calphalon seemed like a better value.

[dawgball]

All Clad cookware, I like the German knives either brand. Learn how to use a quality steel to sharpen them and your set.

[Rhett]

Any suggestions for decent shops to buy quality Japanese knives in England.

[ouch]

www.japanesechefsknife.com will ship world wide in a flash.

[jeffb]

Cookware: Calphalon One
Cutlery: Cheap assortment for now

Jeff

[jojo]

I see a number of recommendations for this knife, but on the website it is offered with several different handles. Which one do folks recommend?

[KenS]

Cookware:
Analon, and several one piece units including: La Cruset, Lodge, Wenger, and the most used pan: Calfalon "Everyday Pan". I have 3 Kuhn Rikon pressure cookers that I endorse heartily.
Cutlery:
Global of Japan. When I was getting ready to retire I bought a set so I would have good cutlery to see me through the coming years. So far I haven't been disappointed.

[ianmedium]

In the dim and distant past I trained as a chef! did my apprentiship's in the Dorchester in London, the Grand in Geneva and a little trattoria that is sadly no longer in that wonderful city of Florence.
I got my one and only set of knives 27 years ago(e'God's is it that long ago since catering college!:eek: )
They are still going strong today along with the steele that came with them!
They are Sabatier and much to my suprise the maker is still around!

http://www.sabatier.com/

I have sharpened these puppies goodness knows how many times over the years, they just don't seem to wear out!
The balance is perfect , they make it an easy task to complete all styles of cutting and my big twelve inch smash's garlic to a puree in one go!

As I have got older I have come to love like a member of the family my le creuset pots and fry pan's and nothing taste quite like a casserol cooked in one of their pots. The non stick coating on my fry pan is still like new after 10 years! Expensive, yes. but over time they pay for themselves over and over.
My only problem now is that I have a touch of Artheritis in my hands so the weight is becoming an issue

[comfortablynumb]

I just recently discovered RADA cutlery (http://www.radacutlery.com/) there cheap, made in America (since 1948) :smile: and feature high carbon stainless steel blades. I can't get over how good they work for the price. I got the super parer (http://www.radacutlery.com/Product.asp?SRCH_CATEGORY=Cat07&SRCH_ID=R127) and the stubby butcher (http://www.radacutlery.com/Product.asp?SRCH_CATEGORY=Cat10&SRCH_ID=R106) for all of $10.

I was a bit worried about the handle, but it's not slippery at all. So if your tight on money, but want something better then you will find in the big mega mart give em a try.

http://img528.imageshack.us/img528/9662/r106lxd4.jpg

[sparkchaser]

I use Calphalon for cookware.

Cooking knives I use Global.

Steak knives I use Henckels.