Henckels Kitchen Knives

[ShaneC]

Long time no see, been busy, had a kid, bought a house...life...yeah. Fun Stuff!

Anyway, the wife really wants a set of J.A. Henckels kitchen knives, but it seems there's several different lines and places of origin.

Any comments on which lines are the best bang for buck? I seem to recall seeing that not all are German steel anymore, and that bothers me for some reason (maybe it shouldn't, but it does).

thanks!

 

[Doc4]

You'll probably find a lot more love for the Japanese knives around these parts ... but anyhow ...



If SWMBO has her heart set on Henckies, then okay. Instead of getting "a set" ... where you get a whole bunch of knives that do basically the same thing ... get one good chef's knife and a small paring knife.

 

[fast14riot]

+1

My wife is a chef, so naturally that means I do most of the cooking at home, I personally use three maybe 4 knives the most. A 10" chefs knife, 2 6" petty knives (henckles calls them 6" chefs knives), and a parer. I have a santuko, boning, carving and others, but they just don't get used enough if at all. For a specialty knife, get a bread knife. I always tell people to remember 3-6-9 when buying kitchen knives. These are th three lengths you will use most. 3" parer, 6" petty/utility, 9" chefs.

I'm purposly not mentioning Henckles, but if that's what the missus wants, that's what the missus gets. The "Classic" line has a 3 piece set with a parer, utility and chef. The classic line is good stuff, but lacking in some real pro features. The chef is a little thick for me, coming in at about 5/32 so that adds a bit of heft and the spine is not rounded over which, unless putting long hours with the knife, may not bother you. They are full tang with integral bolster, classic black handle and 3 rivets. Comfortable, really usable knives. Edge retention seems to fall in the middle of the road category, decent if maintained and used on wood or plastic cutting boards, but one pass to cut the brownies or lasagna in the glass pan and your going to need to take them back to the stone. I use a ceramic honing "steel" which works wonders on these, much better than a ridged steel hone.

Another benefit of a small set of knives is you don't need to worry about having dirty knives sittng around or in the sink while using a clean one. It promotes better maintenance, I find most non knife people collect kitchen knives so they don't have to sharpen or wash them as much. Just a quick scrub with a soft sponge right after use and towel dry then you're ready to go.

Do you already have a decent sharpening stone and "steel" with the knowledge to properly use them? That should also be part of your purchase.


-Xander

 

[Acmemfg]

I have knives by quite a few manufacturers (Henckels, MAC, Tojiro, Cutco, Richmond, and some ho hum Dexter and Sysco blades {the REAL tools of most kitchen staff}).

Best all around are my Henckels Pro S knives...they have withstood the test of over 3 decades of use. The new Henckels Pro line knives designed by Mattheo Thun are a new addition to the block. Kind of an Asian/European hybrid in a way and well worth investigating.

Tojiro are fine knives but just are not the same as a European blade. My white steel Tojiro knives are super sharp but require more maintenance than any of my others and quite brittle. Chipping the blade on my Tojiro santoku while chopping cilantro on a plastic cutting board drives that point home. Slicers they are; choppers they are not.

Don't see what everyone raves about MAC for. They're alright I guess but no way by 6" MAC prep knife will ever replace my 6" Henckels prep knife.

My Richmond Artifex 8" gyuto is my primary work knife. Very good steel (AEB-L) and holds a keen edge for days. Easy to re-hone. It does not fit anywhere near as well in my hand as my Henckels chef's knives. It is lighter somewhat, but for me that isn't an issue; I like a knife with some heft. Good thing to have when smashing garlic, that's for certain. Nice thing is it was only about $70 and there is NO WAY I'm bringing my Henckels blades into the battlefield of a kitchen where I work.

Cutco..pricey and not a good value. But they are maintenance free, have a GREAT warranty and in reality are a fine knife for your average kitchen. 440A steel isn't sexy and is devoid of any WOW factor, but it's as tough as they come and that is an advantage for many.

Indeed if you want to put on a show for your dinner guests, there is plenty of exotica out there, much of it insanely priced. For sure you can watch them gasp in awe while you're slicing up some sashimi with a custom Devin Thomas, or if you're good you can get on "Hell's Kitchen" and be given a set of Henckels Bob Kramer models for your trouble.

In all...bang for the buck and overall quality, I just don't think you will do much better than a good set of Henckels Pro knives (10" 8", 6", 4").
.....and for sure, avoid the grooved steel honing rod. A DMT ceramic is far superior and your knives will love you for it.

 

[pdillon]

You'll probably find a lot more love for the Japanese knives around these parts ... but anyhow ...



If SWMBO has her heart set on Henckies, then okay. Instead of getting "a set" ... where you get a whole bunch of knives that do basically the same thing ... get one good chef's knife and a small paring knife.

This is great advice. I'm just getting into knives. I have been reading Chad Ward's An Edge in the Kitchen, which I got from my library. He says the exact same thing, instead of buying a set of knives, just get a chef's knife and perhaps a paring knife.

I have a Henckels set, which I received on my wedding registry. 99% of the time I use the Santoku chef's knife. Most of the knives have never been used once.

 

[Jim]

At one time the professional "S' series were the top of the heap for their line.
You could do much better for the same or little more money if you are interested.

 

[ShaneC]

Do you already have a decent sharpening stone and "steel" with the knowledge to properly use them? That should also be part of your purchase.

I have stones, though I'm not sure I've "the right stones" for these.

SWMBO is dead set on the Henckels though. And I'm about 70% certain she wants a block set.

We had been using a cheapish Farberware set for several years, though semi-recently moved to Rada (I have a weird nostalgic thing for them). It's true though, there's only about 4 she uses regularly.

Me, I'm either overly skilled or horribly mistaken (probably the latter) as I generally just grab whatever is nearby and start hacking away at things.

 

[Acmemfg]

Some of the Henckels on the right are vintage warriors still working in my kitchen today after 30+ years. The Matteo Thun Model (2nd from top) is a new Henckels offering. It is an exceptionally well balanced blade and fine kitchen performer; looks sexy too.
Ther Japanese knives on the left are all quite competent. Some are better performers than others. It pretty much boils down to your preference as to what is going to be best.

 

[maxman]

Honestly, my wife and I have owned a bunch of brands of knives over the years and we now see them just as tools.
Just choose some that have comfortable handles (everyone prefers something different) and have good steel.
What is good steel?
Well that depends. Anything can take an edge, but good steel will hold and edge and take a new one with little effort.
Just don't spend a ton of money. It's not worth it unless they are super pretty like damascus or something.

My wife is a chef, so naturally that means I do most of the cooking at home.

Mine too. It's fun to watch them in the house kitchen when they get into "work mode". When that happens, I just stay away!

 

[Doc4]

SWMBO is dead set on the Henckels though. And I'm about 70% certain she wants a block set.

Well, this may be a "status" thing ... she gets it in her head that the only way she can keep up with Mrs. Jones is to get that block set of Henckels ... just like 100 years ago no respectable housewife would serve her guests on anything other than a proper set of fine bone china from acceptable English makers ... if you don't have "this", there's something "wrong" with you or whatever.

Funny things go on in the minds of women.

Anyhow, if it has to be Henckels ... and a block set ... then ... can you afford a full set of the high-end knives? That's a couple thousand dollars if you really push it.

But the other question is whether or not you and she are "into" knives enough to want the expensive stuff, or whether a cheaper option at say 35% of the cost is good enough ... if you and she just want to hack at food roughly and occasionally and don't mind not having the really expensive knives sitting on your countertop, then cheaper ones will do fine.

 

[Mick]

I have several of the Pro S and Four Star series knives. I can't tell much difference in them, they are both full tang stainless knives that hold an edge well and feel nice in the hand.

They are not my first choice when I go for a knife but I have two Four Star knives in the RV with me right now (8" chef and paring) so I have been using them every day for the past month and have nothing to complain about

If you want the "Pizazz" factor get a full 22 piece set of the Four Star with a knife block to keep them in. Everyone will know that you have a lot of money to toss around when they see them

 

[ShaneC]

Everyone will know that you have a lot of money to toss around when they see them

BWAHAHAHAHAAA..... Champagne test with a malt liquor budget is more like it. Ok, maybe I could spring for High Life in glass bottles (the Champagne of Beers!)...but that's why I'm so concerned about what to try and pick up.

My Henckels experience is limited to one old straight razor. She knows their name in the same way that people know Bose: Marketing and perceived status.

But since I shot her down over the years on iP***s, and other disposable devices, I figure at least with the knives, I can get something that will last. Honestly, she'd be happy with their International line cause they have the name. I'm marginally more picky just based on the fact that I want something that will last.

 

[ouch]

Henckels is a classic knife producer. Mine are gathering dust, but they served me well for a long time.

 

[cdhumiston]

I have a set of Four Star and a set of Pro S. Most of them sit in the wood block and collect dust. However the few we use, ie paring knife, santuko, chefs knife do perform well, are easy to sharpen and hold a good edge. Two knives in one set are bread knives. I really wonder why Henckels thinks people cut so much bread...

 

[maxman]

I have a set of Four Star and a set of Pro S. Most of them sit in the wood block and collect dust. However the few we use, ie paring knife, santuko, chefs knife do perform well, are easy to sharpen and hold a good edge. Two knives in one set are bread knives. I really wonder why Henckels thinks people cut so much bread...

Do they predate the Atkins diet?
Everyone loves carbs. Especially the people at Henckels.

 

[morganjg]

I would agree with perhaps buying a limited amount of pieces and then branching out. Henkels sells the 8" Chefs knife with a pairing knife and a 6" utility knife as a set, and that is more than enough for the average user. Toss in a 6" serrated utility and a bread knife and you are set. I have been using the Professional series for more than a decade, and one 5 star santuko. I have never had an issue with the edge or feel of the knives, even after years in the professional kitchen. The best "bang for the buck" is the return policy. You may actually drop a knife and damage it, and the retailer has no issues giving you a replacement free of charge. My first Henkels piece was a bread knife that my first chef gave me- it had been so well loved that the serrations were worn completely down and it looked more like a carving knife. I will say that here at home I find myself using my Global knives more often than not. They are lighter in hand, keep as good an edge, and feel great in my hand. However, if I need to plow through heavy root vegetables, or something dense, my Pro S chefs knife always gets the call.

 

[Crixus]

I also agree that most pieces in a full set will spend their entire life anchoring the block to the kitchen counter, but I'm sure you'll do what needs to be done to keep the peace. Carry on.

 

[Rodeoflyer]

1. This thread is proof that you wouldn't know the difference between a decent knife and a great one - and that's not a bad thing IMO. You're probably best not to spend big money on knives.

2. My block started as a basic Henckel set made in Spain - I think. When I got married we registered for several knives to add to what I had. Some were over $100 a piece, some much less. I'm not sure which are which to tell you the truth. For MY skill level and needs they have served me well.

 

[Mink]

I also have a set made in Spain, and they all show a 19000 prefix. I got it about 12-14 years ago at Costco. They are still in perfect condition, no corrosion stains, no loose handles. I use the 7" Santoku and 4" sharp point knife all the time (great for deboning chicken). The others, not so much, but I still use them. I only have good things to say about them. I got the knife sharpening hones in the latest group buy for these knives.

 

[barrycv]

I have a set of Henckles Pro S & really like them. I'm not a pro, but definitely a weekend warrior when it comes to home cooking. Before this I always used the cheapie department store sets & there definitely is a difference.

I'll just reiterate what most have said here, you probably will be set w/ just a few standard pieces & then work your way out from there. I have the whole set (wedding registry item), but probably half of them get minimal usage.

Also, check out the return/replacement policy. We got our set from Bed Bath & Beyond. I'm not sure if it is a BB&B thing or Henckles, but if any of these break/bend/become defective, they will take it without question & replace it immediately. It has happened in the 8-ish years we have owned them. Not a lot, but there was some serious abuse going on - not on my watch, for the record.