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- Bridge Kitchenware:
For good selection, been in business forever - Broadway Panhandler:
For good selection, on-site sharpening, knowledgeable staff - Bowery Kitchen Supply:
For good selection, professional/restaurant supply that's public-friendly - Zabar's:
For the fact that you can buy most major brands of knives, including Zabar's own Henckels look-alike brand, on the mezzanine, and then go downstairs for your groceries
Online:
- Sur La Table:
Good selection, friendly, and family-owned and soon to be at Spring and Crosby in NYC - Cookware'n'more:
Good prices on Wustof-Trident - Chef Depot: For their Mundial 5100 series, we like the red handled and white handled knives, and they are not very expensive
- Overstock.com:
For those on a small budget, sometimes Overstock has some great deals - currently featuring Mundial's Elegance series' 3-piece starter set for $47 with free shipping
Favorite knives:
- Henckels Four-Star series :
For their comfortable polypropylene handle and good balance), widely available - Mundial 5100 series:
For their handles, available in red and white in addition to traditional black) (review in the NY Times, available at Chef Depot, Zabar's, and Amazon.com - Chef Cutlery Executive series:
These were my school-issue knives at the French Culinary Institute - dependable, inexpensive, and they hold their edge), available at Bridge Kitchenware
NOTE: These listings are entirely subjective, based on experience and open to addition and refutation. We will be updating all Top 10 Lists from time to time based on comments and our own finds. (Thanks, SKGR!) MGR
Anyone have recommendations for a home DIY knife sharpener?
The best way to sharpen your knives at home is to get a simple sharpening stone, and also a sharpening steel for tune-ups. Both are usually sold where knives are sold - definitely at Bway Panhandler and Bridge if you're in NYC. Both stores will teach you how to use the stone and steel. Steer clear of the electric knife sharpeners and roller sharpeners - they will ruin your knives, eventually.
Once you get good at sharpening, do it often.
And don't overlook non-stainless knives. My Sabatiers (all from Broadway Panhandler) are plain old carbon steel, which means that they rust if you don't dry them. But it also means that they get scalpel-sharp (and much sharper than my friends' Henckels) now that I know how to use a stone and a steel.
How about adding Professional Cutlery Direct at www.cutlery.com to our your online resources? I got several Forschner by Victorinox knives by them, which are cheap and high-quality.
They also carry some beautiful and exotic knives. One of these days I'm going to break down and buy the carving set by Gilles Reynewaeter.