Kitchen Knife Set

Howdy folks. I'm on the hunt for a new set of kitchen knives. I want one that includes an 8" chef or gyuto and a paring knife, anything else is gravy on the top. Main use is for cutting meat and preparing sushi. My budget is $200 or less, though I would consider going slightly above for the right set.

Costco currently has a 17 piece S series set made by Cangshan and a 14 piece Distinction series made by Henckels.

https://www.costco.com/cangshan-s-s...german-steel-knife-set.product.100458925.html

https://www.costco.com/henckels-distinction-14-piece-knife-block-set.product.100531349.html

Are either of these any good? Any other recommendations?

 

I own Wustof classic line and absolutely love them, but they're a bit higher pricepoint. I've had them for 3 years and they are still razor sharp. I own a 120,800/1000, and 3000/5000 grit sharpening stones and have yet to need to use them with this set. I do recommend forged steel over stamped or laser cut.

Wustof Gourmet line is about your price line but they are laser cut. Costco doesn't give you much info on what theirs are, I suspect they're stamped steel.

Henkels ARE really nice and there's a pretty amazing sale on their website right now which I believe the costco line is in step with. https://www.zwilling.com/us/henckels-international/ I would look into their classic line which I believe are forged.

I havent heard of Cangshan so I cant offer up much there.

 

I looked at the Wustof Classic line, but it is out of my price range. The Henckels Classic set looks nice for $199. The Cangshan S and N1 series are forged and normally retail for $280 and $350, respectively. Costco has both for around $100 less and their return policy is great so I could always try them out and return if I I don't like them.

What sharpening stones do you use? Any tips or links for best sharpening technique?

 

If it were me and I only wanted to spend $200, I'd jump on that Henckels Classic sale.

This guy on Youtube is where I got most of my sharpening info. He does a ton of how-tos and so many different reviews on stones that he's really got a broad scope of experience with them so I have a little more faith in his recommendations.

burrfection

Ultimately knowing how to sharpen your knives and keep them sharp is going to make the most difference in your knife performance.

 

I’d buy just those knives. I’d get a 10” chef knife. A paring knife. A boning knife is great, and so is a bread knife. I’d think I can get by with just the first two.
I dint like sets. There are those in between knives that make nonsense to me. I had a sandwich knife before in a set. Wtf? A chef knife certainly can whack a sandwich in half.

 

have you looked into Ontario Knife Co. their Old Hickory line. they're old school carbon steel. they're hard to come by up here in ontario but i find them used or on Amazon. they're not pricey but they have an amazing sharpness. because they're carbon steel i keep them lightly oiled.

http://ontarioknife.com/cutlery/old-hickoryr.html

 

My parents bought us a Henckels set from Costco about 10 years ago. I think the cost was around $150. They've been great. Also the block had extra slots so I've purchased a few higher end knives to add to my set.

 

I am looking for something that is a little more refined. I like some of their other stuff, like the RAT 3.

 

RAT and ESEE used to be the same company. ESEE broke off over a business dispute to my understanding and imho has a better warranty and makes better higher quality versions of the RAT line.

Ive got an ESEE 4 and love it.

 

Ah, I thought RAT sounded familiar. I have an ESEE 4HM. It is my go-to camping knife.

 

I bought my wife a set of Calphalon Contemporary knifes for her birthday. They are right at your price point and are forged. The block has built in sharpeners in it and they stay nice and sharp.

 

Get out of here with that Vector MLM bullshit.

 

MLM: Multi level marketing. AKA a pyramid scheme run by Vector Marketing. AKA BULLSHIT.

 

UPDATE: I am a big fan of Japanese style knives so I went with a few from the Shun Classic series. Thus far, I have the 7" gyuto, a 4.5" honesuki, 6.5" nakiri, honing rod, multipurpose shears and a 8 slot beechwood block. I also picked up large hinoki cutting board. I ended up spending a lot more than my initial budget, but the knives are better quality & I really like that Shun provides free lifetime sharpening. I will probably pick up a paring knife, utility & a yanagiba in the near future. That should be more than enough to prepare sushi and other meals.

 

My inlaws gave us a set of Cutco knives for Christmas one year, they are awesome! Then they gave me a deer skinning Cutco knife, it's awesome too

 

paring definitely. I almost exclusively use just three knives - 6" chef, 8" santoku, and paring.

 

I been buying the Mercer Culinary Renaissance collection knives. They are nicely built and not overly expensive. Mercer Culinary is a brand of knives that are very common in restaurants and very popular brand in Culinary school for students knife kits. The Renaissance line is more up market than what schools get. They are worth a look
https://www.amazon.com/dp/B002R1CGV6/ref=cm_sw_r_cp_apa_i_8oolFb8TD5SV3