ATOT Chefs - review my knife set w/pics

[DnetMHZ]

I'm an avid home "chef" and I wanted some opinions on the set of knives I put together.

My wife and I got married earlier this year so I had the chance via our registry to upgrade my equipment quite a bit.

I think I did an ok job selecting different knives. Being slightly OCD I of course had to fill every slot in my knife block.

Let me know what I missed or should have done differently. The one thing I know I'm missing is a boning knife.

http://pics.bbzzdd.com/users/DnetMHZ/knives1.jpg
http://pics.bbzzdd.com/users/DnetMHZ/knives2.jpg

Here is a breakdown of what is pictured above.

Wüsthof:
4680 16cm Cleaver
4150 23cm Bread Knife

Henckels Professional "S":
31021-200 8" Chef
31120-180 7" Santoku
31020-200 8" Slicer
31020-160 6" Utility
31020-100 4" Parer (2)
31025-130 5" Serrated Utility

39035-000 4" Stainless Steak Knives (8)
Stainless Shears

Thanks
DnetMHZ

 

[spidey07]

Missing a nice carving knife and that's about it. And look into the "good grips" kitchen and chicken sheers, I love mine. Super easy to clean as well.

 

[sygyzy]

Henckels and Wustof? I'm sorry.

 

[El Guaraguao]

Needs more katanas.

 

[PhoKingGuy]

Henckels and Wustof? I'm sorry.

Whats wrong with that

 

[CRXican]

do they cut shit?

ok, good

 

[MagnusTheBrewer]

You need a steel and a good sharpening stone. Oh yeah, lose the block. It's too easy to forget and put a dirty blade back in the block. Then, you've got crap in an impossible place to clean. Magnetic strips on the edge of your prep table or wall work great for storing your knives.

 

[nageov3t]

that's a lot of knives!

I couldn't tell you the last time I had knife work to do in the kitchen that I couldn't do with either my chef's knife or paring knife.

 

[DnetMHZ]

You need a steel and a good sharpening stone. Oh yeah, lose the block. It's too easy to forget and put a dirty blade back in the block. Then, you've got crap in an impossible place to clean. Magnetic strips on the edge of your prep table or wall work great for storing your knives.

I have a steel, it's in the picture i just didn't list it. I also have a stone that I got as a hand-me-down from my father-in-law who's a chef. I would like to get a better one soon though.

You're right about the block, I'd love to get the magnetic strip, but our current kitchen doesn't really have a good place for one. Maybe in my next house.

 

[DnetMHZ]

that's a lot of knives!

I couldn't tell you the last time I had knife work to do in the kitchen that I couldn't do with either my chef's knife or paring knife.

Like I said, I felt compelled to fill all the slots..

 

[Howard]

Should've fixed yourself before you fixed your collection. If you couldn't do that, I would've thrown away the block. You've got like... 2 of everything.

 

[MagnusTheBrewer]

I have a steel, it's in the picture i just didn't list it. I also have a stone that I got as a hand-me-down from my father-in-law who's a chef. I would like to get a better one soon though.

You're right about the block, I'd love to get the magnetic strip, but our current kitchen doesn't really have a good place for one. Maybe in my next house.

Anyplace in the kitchen with a 2 foot square piece of wall will do. When doing prep, you rarely need to switch blades in mid job so, they don't even have to be close to your work area. The block is just a chunk of wood taking up counter space.

 

[OILFIELDTRASH]

I would look into getting more knives. Make sure they are sharp too.

 

[coldmeat]

Which one do you grab when you think someone is in the house?

 

[sjwaste]

Nice set there. I second the rec for the Oxo shears, or Oxo for anything else in the kitchen that isn't a knife or a cooking vessel.

I don't really ever use a carving knife, but if you do, make sure it's very long, sharp, narrow, and thin. I use my 7" chef's knife for carving and it does the job, though.

 

[Farang]

oooo I'm jealous of the cleaver. I am going to get one of those and do everything with it, practical or not. I'll cut my pb&j's with it

 

[MagnusTheBrewer]

oooo I'm jealous of the cleaver. I am going to get one of those and do everything with it, practical or not. I'll cut my pb&j's with it

The most common use for my cleaver at home is wings or ribs. Nothing like a little brute force coupled with a good edge.

 

[spidey07]

oooo I'm jealous of the cleaver. I am going to get one of those and do everything with it, practical or not. I'll cut my pb&j's with it

I see nothing wrong with this plan. The one knife I could use would be a nice clever for working my meat.

Regarding sharpening I got a spyder sharp maker last year and very happy with it.

 

[MagnusTheBrewer]

I see nothing wrong with this plan. The one knife I could use would be a nice clever for working my meat.

Regarding sharpening I got a spyder sharp maker last year and very happy with it.

To each his own. Those ceramic sharpeners give me the willies. I prefer a 2 or 3 grit stone.

 

[spidey07]

To each his own. Those ceramic sharpeners give me the willies. I prefer a 2 or 3 grit stone.

For sure. I'm no sharpening or knife expert. That's howards specialty. But I'm happy with it. There's a reason why any chef hones their knifed before each night. Hope I used the right term there.

 

[sandorski]

do they cut shit?

ok, good

this, hehe

 

[Billb2]

Only thing to add.

But seriously, a 5# sledge hammer for pounding out stuff.

 

[spidey07]

this, hehe

If you do any cooking your knives are very important. Just like having a pan that doesn't do what you want the same holds true for your knife.

 

[BlahBlahYouToo]

how about getting a better camera if you're going to post a show off thread.

 

[sandorski]

If you do any cooking your knives are very important. Just like having a pan that doesn't do what you want the same holds true for your knife.

I Cook everyday. Knives only need to Cut. The end result is what matters most for Cooking, not the Tools.