Have we talked kitchen knife sets?

[Bill Douglas]

That's interesting about the Japanese knives. I just go out and buy a knife if it has German writing on it. One says Felix Solingen, another Victorinox, and another Meine Ehre heißt Treue.

[sugarwood]

Originally Posted by rusnak

Not with all of those crap knives you don't.
.

LOL, beat me to it.
Tabs is a mentally ill hoarder.

[sugarwood]

Limited time deal

https://www.woot.com/offers/calphalon-contemporary-sharpin-18-pc-cutlery-set-1?ref=w_cnt_wp_0_3

[1990C4S]

Originally Posted by sugarwood

Tabs is a mentally ill hoarder.

Pay no attention tot he man with the knives behind the curtain..

[sugarwood]

People like Tabs waste their entire lives waiting for the world to end for his entire life.

[jcommin]

No knife sets for me either.

Need 3 to 4 good ones. Paring, chef, boning and serated knife. Keeping then sharp is the key.

[Danimal16]

Do not get a set. I share many of the opinions expressed. There is quite a selection. Consider taking a knife course if you can, online has tons of interesting information (of course). I've taken basic and advanced just for the heck of it and not only enjoyed them but learned a bunch of new skills.

I have a Kramer Carbon after having a Kramer Damascus 8-inch Chef's knife. The Kramer is a go to knife, BUT I have an old American made Chicago Cutlery 8-inch that can really hold an edge. Other knives I use daily, 3-inch peering knife and a 12-inch serrated knife.

I also have a Wustof chefs and a Global 8-inch. The Global is really good, but it requires a different sharpening technique as the steel has a higher hardness.

Hone your knives regularly is key to maintenance, but either learn to sharpen them or find a good sharpening service. I have used these folks with great results: https://www.seattleknifesharpening.com

But they are moving to Bozeman and will not be reopening until 2021.

[sugarwood]

I use this $8 knife sharpener on my Wusthof 3.5", and it seems to work well
https://www.amazon.com/gp/product/B000O8OTNC/

[RWebb]

speaking of edges... the Japanese govt. allowed some of their "Treasures of Japan" to tour the PNW, and I was able to see (thru the glass cases) some katana blades that can no longer be replicated today

maybe it was confirmation bias, but they did look really special

[vash]

I have a Japanese Gyuto that I paid too much for that never sees the light of day. It’s so sharp. But I’m a “basher” in the kitchen. I’m not all delicate with my cuts. While the gyoto can make the most beautiful dices, I’m just not that kinda guy.

I’m making a ratatouille right now and nothing was cut smaller than a 1” piece. Garlic, smash, peel drop on pot. It took me no time. I used my Wustof 10-inch classic that I’ve owned for maybe 30 years. Even the logo has been washed off. It’s so easy to hone to a razor.

[Hugh R]

I'll probably get flamed, but my wife bought me some of the Cutco knives about 25 years ago, I've been slowly adding to the collection with ebay purchases (I figured out the students who try to get into selling them and quit will sell their samples pretty cheap if you time the bidding right. ( I bought the $200+ Cleaver for less than $100).


I've sent them in twice over 20 years for free resharpening, which actually can cost $60-$80 for shipping, and insurance), they've replaced several of them because of knicks and such, free.

[rusnak]

it's the "surgical steel" that makes them great

[Hugh R]

Not sure if that was directed at me, but I'm happy with them.

My knife block developed a serious crack in the laminate and they replaced it for free, minus shipping costs. $20 or something, I don't remember.

[shadowjack1]

I have a set of Cutco knives. Had them for over 50 years. Send them back every once in a while to have them sharpened. Lost several to Hurricane Katrina. Spoke to the good folks at Cutco, they looked up my records and replaced them free of charge.

[RKDinOKC]

Have Cutco 4 knife set that got 15 years ago and have not seen the need to replace them yet.

[wildthing]

Costco sells Cutco from time to time (via a booth). Not sure if it’s the same quality these days...

I bought Henckels Professional S one piece at a time, though I think they have a good deal on sets. I also bought a Victorinox chef’s knife that seems to be good.

[javadog]

I have maybe twenty kitchen knives, from all the major brands, not counting the steak knives. 90% of the time I use an 8" Henckels chef's knife, a 5 or 6" Cutco serrated knife, one of my paring knives (not particular about which one) and a bread knife. Cutco has the best overall deal but I prefer the handling of my Henckel chef's knife. Not sure that I see the need to buy a whole set, I have knives that I use once a year and wouldn't miss if I didn't have them.

[Vipergrün]

So, I've decided to go for 3-5 knives that I know I would use regularly. Slippery slope; first ya look at Henckels, then Wusthoff, now Shun. Some of those are like art pieces! Damn internet LOL. I don't mind an eclectic, non-matched set of knives and will start looking for stuff in local shops.

I had a set of Cutco back in the day and still remember the kid we bought them from asking us to bring a penny to the sales pitch, which he cut in half with the scissors.....

[stormin48061]

Originally Posted by jcommin

No knife sets for me either.

Need 3 to 4 good ones. Paring, chef, boning and serated knife. Keeping then sharp is the key.

First posting For a boning knife... this guy has a sense of cooking, to your list I would add a filet if u do fish, and a cleaver ( a cheap one so u can use it on frozen meat if u need to, the expensive cleavers will chip if u use them on frozen meat) and a some good steak knives! The other thing that needs here is to use a wood chopping board, maple is my preferece so it doesn’t dull the knives. Buy the best 1 pc knives you can afford . I prefer rose handles and don’t put your good knives in the dish washer!

I like the Japanese knives but the strike me as the newest fad, I looked at them but they do what my set already does.... happy cooking and keeps your fingers tucked in!

[vash]

Originally Posted by jcommin

No knife sets for me either.

Need 3 to 4 good ones. Paring, chef, boning and serated knife. Keeping then sharp is the key.

me too. by serrated i mean a bread knife. my boning knife is a Wustof Grand Prix and i use the heck out of it, but i do find the blade stiffer than most other knives of that type.

for fun, i add a Chinese Cleaver to my arsenal, just because. but in all reality, i own relatively few kitchen knives. i just dont want that many.