Kitchen Knife Set Opinions

Agreed! Don't buy a "set" I would stick with buying just the main knives like chef, paring and bone. I personally like Henckels, but wustof is great too. I would stay away from the lower end of Henckels and Wustof though.

 

yeah sets are no good, i have an 8 inch Henckels chef knife, that works great, some random serrated knife, a Paderno Ganton Slicer, a Henckels tourne knife, and a shun 4 inch pairing. the reason i have a tourne and a ganton slicer is because kitchen knives are the tools of my job.

 

i dont know about sets but im a meat cutter and use forschner knives

 

A big one, a little one and a blow torch. Just ask Chris

 

My buddy went through Culinary school and was given a

$123 Global 7" Vegetable Knife

"Global G-5 7-Inch Vegetable Knife" as a graduation gift. It's become my favorite knife.

I had to look it up. Had no idea it was a "veggie" knife.

 

Wusthof Classics- If your looking for a traditional style, high end, and great quality kitchen knife

Wusthof Grand Prix II- Same as above but with a more modern, ergonomic handle

Shun- are my personal favorite. Amazing quality and fit and finish. Superb edge holding capabilities. However they are more delicate than the Wusthof's.

I would recommend hand washing Shun's whereas Wusthof's can be cleaned in the dishwasher, which may be a deal breaker for some. For the price you pay for either I would hand wash both YMMV

 

if you're asking about knives you dont need to drop $100+ on a chefs knife.

go with the forschner fibrox. really is the best knife for the money, period.

 

As said before, don't buy a set. You will need 8"-10" chef knife, 3"-4" paring knife and a good 10" serated blade bread knife. You can add a 6" utility or boning knife if you have a use for them. Wustof is good (what I have), Forschner is good and less money. There are a lot of good knives, but buy something that feels comfortable in your hand. Hope this helps.

 

Always wash fine cutlery by hand....no matter what the instructions or anecdotal evidence suggests.

 

This ^^^

I never run mine through the dishwasher. I always wash by hand.

I bought a Henckles set years ago and it has been great. I really only use the Large chef's knife, the steak knives that came with it, and occassionally the paring knife.

I have gotten so good with the large chef's knife, I pretty much use it for everything, even cutting small stuff.

I also have one of these Wusthoff sharpeners and I love it, It makes quick work of sharpening and doesn't require you to hold the right angle.



I run my knife through it once after each use and it keeps it razor sharp. It has a "coarse" and a "fine" section. I usually just run it through the "fine" section after each use. It also sharpens scissors too which is a plus.

 

i just use a steel to sharpen my knife workes great if you know what your doin

 

steels only re-align the blade. i use mine always.

i take my blades to a pro once a year for a true honing. keeps things shaped correctly.

 

As was said. Don't buy a set. I like Henkels myself, but make sure you get the german stuff. The Spain Portugal stuff isn't bad, the China stuff is damn near disposable.

 

Cutco has the best steak knives imo

 

henkles here, i have a full set, run through a steel before every use. Going on 8 years and sharp as fuck. I will have a pro sharpen them soon just to get the angles right again.

 

Henckels. They have several levels of quality to choose from. Good steel and a very nice edge.

I guess it depends on what you are going to use them for and how often.

The three knife plan is a great idea

Unless you're competing on Iron Chef that is all you'll need.

 

Since taking up cooking as a serious hobby a couple years ago, I've gotten really snobby about my cutlery.

Shun is the only 'manufactured' knife I'll use...Wusthofs, Henckels, etc feel like tanks to me. My main work is usually done with a Murray Carter knife. The Shuns, after a discussion with a real bladesmith and given a proper edge, are so gorram sharp its scary. I literally slice vegetables so thin you can read the etchings on the blade through them.

 

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i love my shun pairing knife, first time i had ever picked it up just to see how sharp it was i cut myself with it, its been close to 4 years now that i have it and it is just starting to get dull, and i have cut through and on some of the toughest things imaginable. I wish i could afford to buy their chefs knife, and also get a serrated from them

 

So what I ended up with was a set of hand me down knives. It's the usual block situation minus the steak knives. It's probably better this way since I've also learned to sharpen on this set and let me tell you, it is not as easy as it looks haha

 

lot of good brands, just make sure you get german steel blades!