High end kitchen knives

I own neither, so I couldn't tell you which is "better". I'd assume they'd be about the same.

But a word on glass cutting boards - they drive me NUTS. Do you currently use them? I much prefer wood. I don't care about the whole "meat juice will get in them and then you could contaminate food", etc. That's why cutting boards have two sides FWIW, I have a decent set of Calphalon knives and they work well with the wood cutting board.

I have both Henkel and Wusthoff knives I like them both.  I recommend going and feeling them, feel the heft, see how it fits your hand.

As far as size I personally think that the 8" chefs knife is the most versitile.

Also I would refrain from cutting on glass, tile, or natural stone surfaces.  Use only wood or plastic cutting board.

Also no dish washers, wash everything by hand.

Make sure you have a good steel too, keeps the blade aligned.

I have Henckel knives and love them.  Keep them sharp and you'll never go wrong.

If I could only own one knife, I would pick the Santoku.  I use it equally for slicing and chopping.  I have a problem handling the curved blade of a chef's knife and can't seem to apply consistent pressure across the blade as I am drawing the slice.  With the Santoku, I can use my wrist to manage the blade angle and I feel like it is giving me more control over the knife.

I use either a wooden board (for veggies) or a plastic board (for meats).  I don't like to use glass boards bc of the sound it makes when you drag a knife across it.

I agree with the go test "feel" them.  I have a Calphalon Katana Series 7" Santoku that I absolutely love.  The styling, the handle, the feel, and use it for damn near everything.  The only other knife I use is a 3 1/2" parer in the same series.

My girlfriend has a Westoff  Santoku that she uses all the time.  She likes the thinner handle and lighter weight of this knife.  I like this knife too, but it just doesn't have the "manly" feel that mine has.

If you are only getting one, definitely get the Santoku (7 inch) and you can use it for most any need that you come across in the kitchen.

I have a Chicago Cutlery 8" chefs and a no-name 10" chefs that have served me well for a long time. I also have a 5" Global utility that gets a lot of use. If I were buying more knives now, I would seriously look at more Globals. I'd really like a Sabatier, or one of those cool damascus looking Kershaw/Shuns.

Glass cutting boards suck

My opinion is a 8" chef. Or larger. Stay away from the ones with the handles that are separate parts riveted on. No matter HOW you try to clean them, that little seam is a bacteria trap. Look for the single piece knives. Mine are Chicago. Love them.

And only wood or plastic cutting boards.

Don't use glass.

Also, take care of your knives and keep them sharp.  The shouldn't lose there edge for a long time if you avoid hard cutting surfaces, cutting packageing materials, etc.  Hone them before every use, IMO, and they will treat you right.

The biggest cause of cuts in the kitchen?  dull knives...  You apply more force to get through the product, which could cause slips or loss of control...  Learn the proper way to hold them as well - it works wonders...

http://goodblimey.com/archives/2008/02/04/the-proper-way-to-hold-a-knife/

^^^'Kido speaks the truth. I hand-wash and hand-dry all of the knives in the set. I probably don't sharpen them as often as a I should, but they are still very sharp. Perhaps I will sharpen them this weekend

I have both a chefs and Santuko, honestly I like them both equally.  I don't find myself reaching for either more often.  Usually which ever one is clean or closest to me is the one I'll use.

But if I had to have just one knife I would probably go with the chefs knife, I think it's a little bit more versitle than the santuko.  But that's just my opinion.

Completely agree.  I also have one Henckel and the rest are Wusthof.  From what I have heard Henckel was purchased a few years ago and the grade of steel used in the knives has downgraded.  Not sure if many of us could tell the difference but that was what was explained to me by a very good cooking store in my area who does sell both brands. 

Bottom line, it really is about the feel and it is best to go to the stores referenced above and try them out.  What works for you may not even work for your spouse depending on the size of hands, etc.

Shannon

x2.  I feel for the sales thing too after college but 20 years later they still cut like new and we melted one of the handles accidentally on a grill and broke a blade using it to try and pry something apart.  They replaced both free of charge with no questions.