Culinary knives

[(poco) Sforzando]

My old sets of cooking knives (some Wüsthof, some Chicago) have dulled past usability and I'm thinking about replacements. I could try getting them professionally sharpened, but if I were to buy new ones, what do the chefs among us particularly recommend?

[Spineur]

My old sets of cooking knives (some Wüsthof, some Chicago) have dulled past usability and I'm thinking about replacements. I could try getting them professionally sharpened, but if I were to buy new ones, what do the chefs among us particularly recommend?

I have lots of knives.  I like the Kyocera ceramic ones because of their sharpness (which lead to some pretty deep cuts at some occasion).  They are the one I prefer for soft food.  For cutting meat or harder stuff, the multilayer steel knives are the one I prefer.  I rarely have to get them sharpened, but there are a few places in town for this.

[North Star]

My old sets of cooking knives (some Wüsthof, some Chicago) have dulled past usability and I'm thinking about replacements. I could try getting them professionally sharpened, but if I were to buy new ones, what do the chefs among us particularly recommend?

The multilayered suminagashi knives Spineur mentions are wonderful, but so are Wüsthofs. You'd surely be best off getting them sharpened.

[Jay F]

I'd get my old knives sharpened before buying all new ones. BUT, if I were to start fresh, I would look into the Japanese knives that weren't yet as popular when I bought my knives back in the early 1980s. I don't know if they're what I'd choose, ultimately, but I'd at least want to try some in hand. Here are some from cutleryandmore.com

http://www.cutleryandmore.com/japanese-kitchen-knives

[zamyrabyrd]

We have a Japanese oblong type in service for 40 years now, in use practically every day, now about 80% of its original size. Amazing what one was able to bring in through customs back then!!!

[(poco) Sforzando]

I'll start with getting them sharpened. Handles have deteriorated somewhat due to frequent washing too, but I can live with that. If I can spend $5-10 per knife that's a better deal obviously than $40-50 for a new. But supposedly Wüsfthof has a lifetime guarantee, though I think they don't just give free replacements.

[Holden]

Before you do get them sharpened check what the blade angle is meant to be as it's not as simple as just sharpening them Their standard knives are meant to be 14 degrees and their Japanese style knives 10 degrees. The knives should have model numbers and you can check these on Wusthofs website.

Wusthof have a lifetime guarantee and should be able to be brought back to full sharpness.

[(poco) Sforzando]

Before you do get them sharpened check what the blade angle is meant to be as it's not as simple as just sharpening them Their standard knives are meant to be 14 degrees and their Japanese style knives 10 degrees. The knives should have model numbers and you can check these on Wusthofs website.

Wusthof have a lifetime guarantee and should be able to be brought back to full sharpness.

They are quite old. I believe I bought them in the 1970s, so Japanese style is unlikely.

[Holden]

They are quite old. I believe I bought them in the 1970s, so Japanese style is unlikely.

..and being 1970s vintage these bare probably superior to what Wusthof make today.