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Need advice on buying kitchen knives

M

morkus64

Diamond Member
Alrighty, I'm looking to spend between 100-150 on a set of kitchen knives and a set of steak knives (6-8)... The chef's knives I will hand wash, but I'd like steak knives that are either dishwasher safe, or cheap enough that I'm not afraid to put them in the dishwasher.

Here are my current choices, but alas, reviews are lacking:

Chef's:
-Henckels Twin Signature 7 piece set
-Emerilware from Wustof "Everyday" 12 piece set
-Chicago Cutlery Walnut Signature 12 piece set
-Chicago Cutlery Walnut Tradition 12 piece set
-Chicago Cutlery Walnut Forged 9 piece set

Steak Knives:
-Henckels International Eversharp Pro 9-Piece Steak Knife Block Set
-I dunno

Anyone have experience with any of these? How is Chicago Cutlery? Any idea? Other suggestions?

Danke, all.
 
Have you looked at Victorinox Kitchen knives? I bought the 8in chefs knife from them and it's nice. I think you can get a set in your price range.
 
Henckels is over rated for the price and EVERYTHING and ANYTHING by Emeril sucks.

Don't know about Chicago, never used them. I recently picked up a set Anolon Brunello... they are worth the money because I got them for 80% off. heavy knives, well balanced... not bad.
 

I have a set of double Henkels that lasted me since the early 90s (however that are heavy and don't see much use today).
My 7-8 year old set of Wusthof was just as good as the Henkels, but I gave it to my sister when I got my various pieces from different makes of the good Chinese knives that are made from American steel.

The Chinese knifes hold their edge much longer and are better balance than Henkels/Wusthof.

I have tried out some good Japanese knives in the past, but found that they are middle of the road for quality that isn?t worth the premium price that associated it with.
 
JinLien - what brands would you recommend of the chinese knives?

kilgor - I've read good things about the victorinox, but i think they just look so cheap... it'd drive me nuts. Call me superficial
 
Originally posted by: morkus64
JinLien - what brands would you recommend of the chinese knives?

kilgor - I've read good things about the victorinox, but i think they just look so cheap... it'd drive me nuts. Call me superficial
Click to expand...
Sorry I do not know how read Chinese and I got the knives at the local China town through direction of various Chinese chefs.
 
Make sure you get a knife with a solid handle. My Henckels have a rivited handle and I have issues with rust. The handles have also become dull.

I bought some of the solid handle Henckel knives for my parents and they've not had the same issue. Just an FYI...
 
Knives are personal preference. That said if you enjoy cooking, buy good set of knives you're comfortable with.

Out of the knives I've tried and have, my favorite is my Global 8-inch Chef's knife. Global Chef knife

Makes chopping stuff so enjoyable and cooking so much fun.

I also have Henckels Pro S 8-Inch High Carbon Stainless Steel Chef's Knife which I don't care for. Henckels Pro S 8-Inch High Carbon Stainless Steel Chef's Knife

This knife was a waste of money.
 
Do you get Arcos (Spanish) knives in US? This is the largest European manufacturer of kitchen knives, and they own 50% of Henckell&Zwilling. Also they produce most of the knives sold under Henckels brand. You can get the same or better quality than Henckels for half the price.
 
Originally posted by: KarenMarie
Henckels is over rated for the price and EVERYTHING and ANYTHING by Emeril sucks.

Don't know about Chicago, never used them. I recently picked up a set Anolon Brunello... they are worth the money because I got them for 80% off. heavy knives, well balanced... not bad.
Click to expand...

So, how exactly are they overrated? Are you going to just claim that, or do you have some actual facts?

Chicago is meh...cheaper consumer knives.

When I went to culinary school, the suggested the higher end Henckels or Wustoffs. These are knives that will stand up to a lifetime of food service use, and will last forever in a household setting if you take care of the edge properly.

Anything that is one of those serrated "never sharpen" type of knives is junk IMO.

 
Originally posted by: Insane3D
Originally posted by: KarenMarie
Henckels is over rated for the price and EVERYTHING and ANYTHING by Emeril sucks.

Don't know about Chicago, never used them. I recently picked up a set Anolon Brunello... they are worth the money because I got them for 80% off. heavy knives, well balanced... not bad.
Click to expand...

So, how exactly are they overrated? Are you going to just claim that, or do you have some actual facts?

Chicago is meh...cheaper consumer knives.

When I went to culinary school, the suggested the higher end Henckels or Wustoffs. These are knives that will stand up to a lifetime of food service use, and will last forever in a household setting if you take care of the edge properly.

Anything that is one of those serrated "never sharpen" type of knives is junk IMO.
Click to expand...

You went to culinary school? 😱

Make me a sammich bitch! :|😉
 
Originally posted by: screw3d
Originally posted by: Insane3D
Originally posted by: KarenMarie
Henckels is over rated for the price and EVERYTHING and ANYTHING by Emeril sucks.

Don't know about Chicago, never used them. I recently picked up a set Anolon Brunello... they are worth the money because I got them for 80% off. heavy knives, well balanced... not bad.
Click to expand...

So, how exactly are they overrated? Are you going to just claim that, or do you have some actual facts?

Chicago is meh...cheaper consumer knives.

When I went to culinary school, the suggested the higher end Henckels or Wustoffs. These are knives that will stand up to a lifetime of food service use, and will last forever in a household setting if you take care of the edge properly.

Anything that is one of those serrated "never sharpen" type of knives is junk IMO.
Click to expand...

You went to culinary school? 😱

Make me a steak bitch! :|😉
Click to expand...

fixed
 
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