• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Good Kitchen Knife set...

Honestly I've tried expensive knives and they wear out/ go dull just as fast as the cheap ones. I bet the expensive and inexpensive ones come off the same production line in China.
I have had decent luck with the Target knives, I can't remember if they are branded as Target but they all have the Target red for the handle. Affordable and so far two of them have worked well but I am sure one will need replacement in two years.
 
You don't need to get a whole set. Really all you need is a Chef's knife, pairing knife, good serated knife, and a pair of good shears. I would advise looking into some piece-by-piece Henckels knives. Henckles International is the base brand, which is what I have.
 
pete6032 said:
You don't need to get a whole set. Really all you need is a Chef's knife, pairing knife, good serated knife, and a pair of good shears. I would advise looking into some piece-by-piece Henckels knives. Henckles International is the base brand, which is what I have.
Click to expand...

That.

4 good knives and you're set for pretty much anything. Start with this, best bang for the buck chef's knife:

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

Then just pick up other pieces as you need them.
 
GagHalfrunt said:
That.

4 good knives and you're set for pretty much anything. Start with this, best bang for the buck chef's knife:

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

Then just pick up other pieces as you need them.
Click to expand...

Can confirm, this knife is great. Handles feel like cheap plastic, but the blades themselves are awesome.

My wife and I have that one, a 3.25" paring knife, the 10.25" "wavy bread knife", and 6 of the steak knives from that set. We've had them all for 3-4 years now and they are holding up quite well.
 
pete6032 said:
You don't need to get a whole set. Really all you need is a Chef's knife, pairing knife, good serated knife, and a pair of good shears. I would advise looking into some piece-by-piece Henckels knives. Henckles International is the base brand, which is what I have.
Click to expand...

I agree - you can replace chef's knife with a Santuko if you prefer imho. I use mine preferentially of my chef's knife most of the time...
 
Also wood blocks are basically breeding ground for bacteria. Better to keep the knives in a drawer IMO.
 
Don't waste your money on cheap knives, you will eventually regret it if you actively use/depend on them.
I just wish I knew how to properly sharpen them with whetstones, rather than some utility sharpener. I am afraid I will be doing more damage than good.
 
I REALLY like having at least one ceramic knife. They are extremely sharp. However they can chip and break if used wrong. Only use them for Veggies, boneless chicken, potatoes..... If you get a Kyocera one you can usually find a discount code for them. They also offer lifetime sharpening. Just send it to them and the sharpen it. I think the return postage is $10 for 2 knives.
 
Fanatical Meat said:
Honestly I've tried expensive knives and they wear out/ go dull just as fast as the cheap ones. I bet the expensive and inexpensive ones come off the same production line in China.
I have had decent luck with the Target knives, I can't remember if they are branded as Target but they all have the Target red for the handle. Affordable and so far two of them have worked well but I am sure one will need replacement in two years.
Click to expand...

I have a set of Henckels Professional S knives I've had for 2 decades and after a few swipes with the steel they will easily cut through a soft tomato so I'm not sure what kind of knives you've been using but these are as sharp today as any knife I've ever tried. I've never had them sharpened.
 
GagHalfrunt said:
That.

4 good knives and you're set for pretty much anything. Start with this, best bang for the buck chef's knife:

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

Then just pick up other pieces as you need them.
Click to expand...

Major :thumbsup:

I can vouch for this - though I have the 10" version. I got my advice right here on ATOT as well - they have never led me in the wrong direction...... :hmm:. Very nice knife for the money. I actually have a couple more Victorinox knives on my Christmas list this year. 😀 You don't need an entire set, as said earlier. Start with a nice chef's knife. Buy this now.
 
pete6032 said:
Also wood blocks are basically breeding ground for bacteria. Better to keep the knives in a drawer IMO.
Click to expand...

Bacteria won't breed in wood. In any case, you need to keep your gear clean. Clean it right, and put it in the block. They're open in the back to get rid of water. Knives clattering around a drawer is dangerous, and it dulls the blades.

Count me in with the buy what you need crowd. I'd select each knife individually; maybe across brands. Some handles may feel better with particular knife styles than others. Sets always include knives you don't need. I use a parer, santuko, ulu, Chinese chef knife, and bread knife. I have a Ginsu that I got in a bag at the thrift shop to cut open packages. Works good for that.
 
lxskllr said:
Bacteria won't breed in wood. In any case, you need to keep your gear clean. Clean it right, and put it in the block. They're open in the back to get rid of water. Knives clattering around a drawer is dangerous, and it dulls the blades.
Click to expand...

Better yet, buy a magnet strip for the wall.
 
lxskllr said:
Bacteria won't breed in wood. In any case, you need to keep your gear clean. Clean it right, and put it in the block. They're open in the back to get rid of water. Knives clattering around a drawer is dangerous, and it dulls the blades.

Count me in with the buy what you need crowd. I'd select each knife individually; maybe across brands. Some handles may feel better with particular knife styles than others. Sets always include knives you don't need. I use a parer, santuko, ulu, Chinese chef knife, and bread knife. I have a Ginsu that I got in a bag at the thrift shop to cut open packages. Works good for that.
Click to expand...

https://www.youtube.com/watch?v=6wzULnlHr8w

I remember when those first hit the US market...cheap junk...Made in Japan.

Nowadays, Japanese cutlery is some of the best you can get (and was back then, just not as well known)...the cheap junk is made elsewhere.
 
BoomerD said:
https://www.youtube.com/watch?v=6wzULnlHr8w

I remember when those first hit the US market...cheap junk...Made in Japan.

Nowadays, Japanese cutlery is some of the best you can get (and was back then, just not as well known)...the cheap junk is made elsewhere.
Click to expand...

Yea, the Ginsu is pretty much junk. It cuts great due to the serrations, but that tears up a lot of food. Good for packaging to save the good blades. It came in a bag of kitchen crap. The only thing I wanted in there was a fish turner, but I got some semi useful crap. Mostly junk knives for abusing, but I did get one parer I like. Chinese made, but it's better than average.
 
I have Chicago Cutlery. Bought 3 knives and a sharpener in a discount store 25 years ago. Bought a separate wood block to hold them. Added a set of 6 Chicago steak knifes that came with a wood block. Later I added a non-Chicago bread knife. I don't know what the quality of these knives by Chicago are today, but the ones I bought back in the day have held up and are easy to sharpen.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top