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.

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

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.

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

[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.

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

I've got about 40 of 'em.

I have wayyyy too many sharp things!

[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 & .
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!

[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/sh...m.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

[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 . I was very impressed with this buying experience.

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

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