need kitchen knives - chicago cutlery any good?

[Howard]

Everything in the OP's price range is going to be stamped steel.

A good knife and a forged steel blade are not mutually inclusive. For example, the Misono UX10 is an excellent all-around knife but it uses a stamped blade.

 

[gotsmack]

Well, if your sister has expectations of a set then get her a set. Even though in reality, for people that don't cook that much, all they need are:

1. Chef's knife
2. Pairing knife
3. Kitchen shears

They don't buy big chunks of meat that has to be boned out, they buy pre-cut slices of meat and fish fillets from the super market. They might break down a chicken at best.

Also for the steak knives, how often do people eat whole steaks at home? I go out for steaks and if I cook one at home, I slice it up before plating. I don't even own steak knives.

 

[tcG]

A good knife and a forged steel blade are not mutually inclusive. For example, the Misono UX10 is an excellent all-around knife but it uses a stamped blade.

I know, I should have quoted the post above me because I was responding to that.

 

[eits]

cutco

 

[OBLAMA2009]

Well, if your sister has expectations of a set then get her a set. Even though in reality, for people that don't cook that much, all they need are:

1. Chef's knife
2. Pairing knife
3. Kitchen shears

They don't buy big chunks of meat that has to be boned out, they buy pre-cut slices of meat and fish fillets from the super market. They might break down a chicken at best.

Also for the steak knives, how often do people eat whole steaks at home? I go out for steaks and if I cook one at home, I slice it up before plating. I don't even own steak knives.

ezackly, a regular home cook doesnt usually need all the blades you would get in a block at first. the good german brands like wusthof and henckels sell packs with just an 8 inch chefs and a paring knife for around $90. its useful to have a cheap serrated bread knife and an asian cleaver (a nice one like dexter russell) as well. there are much more expensive brands but these are good enough. chicago cutlery is junk, i wouldnt buy that brand. cheaper knives (anything "made in [somewhere other that germany, france or japan]") are going to be made of low quality plasticky steel and are going to have a noticeably lower quality feel. qualitys mo' betta than quantity, dats ma opinion

someone mentioned victorinox/forschner unforged knives (theres also this:http://www.amazon.com/Sani-Safe-Comm...mercial+knives) . they are nice, cheap and are used mostly in restaurants but of course they dont look as nice so they dont make as nice of a gift (but are still preferrable to something like chicago cutlery)

 

[DrPizza]

Also for the steak knives, how often do people eat whole steaks at home? I go out for steaks and if I cook one at home, I slice it up before plating. I don't even own steak knives.

Once or twice a week here.

cutco

LOL! Most over-priced stamped knives on the market. I have two sets on my counter; a Cutco set & a relatively cheap ($40 at a Corningware outlet in Corning) Chicago set. (Cutco were a gift.) I reach for the Chicago knives 9 times out of 10.

 

[deadlyapp]

I love my four star set even if I only use a couple of the knives, and I'm adding onto it over time.

to the OP - if you can spring a bit or split the price, this set will probably last her entire life.

http://www.amazon.com/Zwilling-Henck...willing+4+star

Textured handles are more of a PITA to clean. They're also stamped steel.

I have the Henkel 4star series, and I'm completely happy with them. I'd HIGHLY recommend buying a la carte, as opposed to a big set. Sets are gonna be generally the same quality with any of the big names. They'll be competent, but not that special, and fairly generic. One set will be as good as another.

Here's a 4star parer for example...

http://www.amazon.com/Zwilling-J-A-H...eywords=henkel

 

[uhohs]

http://www.amazon.com/Smiths-50185-J...dp/B0051OYT2U/

heard that's a good alternative to the accusharp

 

[eits]

cutco knives are ridiculously priced, but they've got a ridiculously awesome warranty. the worst part about the knives, though, is that people are afraid of them lol... they're too sharp and cut people too easily while they're trying to handle them or wash them.

 

[Tiamat]

Shun 6" or 8" chef or santoku knife (classic line is in your budget). These knives will take care of almost all of the cutting needs in the kitchen. They keep their edge ridiculously well (mine are going on 2 years, will probaly send them out to get stone-sharpened next year). Due to their sharp edges, they require less actual "muscle" and allows you to make nicer slices/chops/cuts. Dull blades require more "muscle" which can lead to the knife "slipping" off of the food item and you cutting yourself due to that sudden movement.

For steak knives, I got henkels from bed bath and beyond with the 20% coupons and they have been going strong for over 8 years and cost about 15$ per blade.

One great knife for 150$ will most definitely be far better than an entire collection of knives at the same price. Especially because most of the knives in the knife block receive very little use. Buying one great knife allows you to focus your funds on the knife that you use the most. Beyond a great chef or santoku knife, the next investment (soon after) is a honing steel to keep the edge straight. Proper technique is a must with a honing steel (Alton Brown has a good technique). The next knife to be purchased will most likely be a utility knife. The utility knife makes slicing bread, tomatoes, and similar items a breeze without "squashing" the item since the fine serations grip the item to be sliced very effectively.

With those two knives (and a set of steak knives) you may not have to purchase any other knife for a very long time for general needs. If you need to do a lot of paring, then obviously, a paring knife is needed. I believe the founder of Williams Sonoma quoted that a kitchen only needs 3 knives... The chef's knife, the paring knife, and the utility knife.


Good luck!

 

[gotsmack]

ezackly, a regular home cook doesnt usually need all the blades you would get in a block at first. the good german brands like wusthof and henckels sell packs with just an 8 inch chefs and a paring knife for around $90. its useful to have a cheap serrated bread knife and an asian cleaver (a nice one like dexter russell) as well. there are much more expensive brands but these are good enough. chicago cutlery is junk, i wouldnt buy that brand. cheaper knives (anything "made in [somewhere other that germany, france or japan]") are going to be made of low quality plasticky steel and are going to have a noticeably lower quality feel. qualitys mo' betta than quantity, dats ma opinion

someone mentioned victorinox/forschner unforged knives (theres also this:http://www.amazon.com/Sani-Safe-Comm...mercial+knives) . they are nice, cheap and are used mostly in restaurants but of course they dont look as nice so they dont make as nice of a gift (but are still preferrable to something like chicago cutlery)

My dirty secret is that when I am alone, I cut slices from bread loaves with a pairing knife. The slices looks irregular but I am too lazy to care. I have 2 bread knives.