I got my first Heckels in 2002 and still doing a great job, although they have been relegated to the holiday house. My new set are already 5 years old and barely broken in!
I'm tired of my crappy kitchen knifes
- Thread starter cardsfan28
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I got my first Heckels in 2002 and still doing a great job, although they have been relegated to the holiday house. My new set are already 5 years old and barely broken in!
kelbro
Alfred Spatchcock
Great advice. Add knives as you need to but go ahead and get the bread knife now.
i second Victorinox knifes, best bang for the buck
While Japanese knives are great they do have their drawbacks as well. I wouldn't recommend them to someone who isn't going to be careful with them. For example, I've bought my Mother in Law some knives and while I really wanted to get her some nice Japanese knives she'd just damage them by using them for things like cutting frozen chicken breast or splitting a squash in half. She's abusive to the German knives that I bought her but they take it.
German knives have the advantage with inexperienced users as they are more durable and much more forgiving. I have a mixture of both and reach for the appropriate knife depending on the task at hand. For delicate tasks I'm taking the Japanese knives but for something brutal I'm taking a German knife.
I do also have a drawer full of really nice hand made Japanese knives that are off limits to the wife and kids. I tried to share but they are flat out abusive and I cringed every time they'd pick one up. They see a knife in the same way that they see a screwdriver. They still do have lots of other really nice knives to use that'll either take their abuse or that I care a lot less about. So it's not like they're suffering.
Here's another vote for the Victorinox Fibrox, if you are looking for a workhorse that delivers tremendous value. I know many, many pros and dedicated amateurs that will use nothing else.
I also agree that Henckels and Wustoff are great for something on the store-bought high-end.
Messermeister also delivers good value across their different lines.
I also agree that Henckels and Wustoff are great for something on the store-bought high-end.
Messermeister also delivers good value across their different lines.
Probably true. I bought my wife two sets of 3 back in 1973 in the post exchange when I was stationed in Izmir, Turkey. The only one showing any wear is the little paring knife. The only downside is the stainless steel used is hard to sharpen.
I like Global and Shun, myself, especially the 7" Shun Ken Onion santoku I got as a gift several years ago. I second the folks above who said to skip the set; I've never needed more than the chef's knife (or santoku if you prefer that style) and a paring knife, although a bread knife can be handy. Just make sure you know how to cut with them and they will serve you well; I highly recommend taking a knife skills class where you can learn how to use them as well as try out a bunch of different knives.
Don't buy a set, buy individual knives. Read [MENTION=73656]dfoulk[/MENTION] posts carefully.
Going up from acceptable
Dexter or Mercer both widely used in commercial kitchens and culinary schools
Victorinox or Victorinox/Forshner is probably a half step up
Wustof Classic* is probably the next step. The full bolster is a negative as it creates sharpening/wear issues.
Moderately priced Western handled Japanese knives: Tojiro DP, Kanehide PS and TK series, Fujiwara FKM series, etc.
Serious Japanese knives
*F Dick, Henkels and Messermeister are equally viable options. There is also a good argument for Sabtier, especially the vintage carbon knives
Going up from acceptable
Dexter or Mercer both widely used in commercial kitchens and culinary schools
Victorinox or Victorinox/Forshner is probably a half step up
Wustof Classic* is probably the next step. The full bolster is a negative as it creates sharpening/wear issues.
Moderately priced Western handled Japanese knives: Tojiro DP, Kanehide PS and TK series, Fujiwara FKM series, etc.
Serious Japanese knives
*F Dick, Henkels and Messermeister are equally viable options. There is also a good argument for Sabtier, especially the vintage carbon knives
Too late edit to above:
Generally speaking Japanese knives use harder steel than Western knives. They will take a finer edge and hold it longer than a Western kitchen knife but they also chip more easily if misused/abused. Good knives whether Western or Japanese do not go in the dishwasher.
The better plastic cutting boards* aren't terrible but end grain hardwood is better. The only other good alternative are the rubber Sani-Tuff boards (buy 3/4" or 1" not the 1/2") but they are fairly expensive and ugly. Don't even think about using glass, slate, granite, hard acrylic or bamboo cutting boards with any knives you care about. Ditto those thin flexible plastic sheets unless used on a yielding surface.
*These are decent https://www.amazon.com/Prepworks-Pr...17&sr=8-1&keywords=progressive+cutting+boards. This board is a little harder (not quite so good) but available in larger sizes (and multiple colors to avoid cross contamination) and widely used commercially https://www.amazon.com/San-Jamar-CB...coding=UTF8&psc=1&refRID=FN3TH180EYP8EX3FFHBP
Many of the other plastic boards available are junk IMO
Generally speaking Japanese knives use harder steel than Western knives. They will take a finer edge and hold it longer than a Western kitchen knife but they also chip more easily if misused/abused. Good knives whether Western or Japanese do not go in the dishwasher.
The better plastic cutting boards* aren't terrible but end grain hardwood is better. The only other good alternative are the rubber Sani-Tuff boards (buy 3/4" or 1" not the 1/2") but they are fairly expensive and ugly. Don't even think about using glass, slate, granite, hard acrylic or bamboo cutting boards with any knives you care about. Ditto those thin flexible plastic sheets unless used on a yielding surface.
*These are decent https://www.amazon.com/Prepworks-Pr...17&sr=8-1&keywords=progressive+cutting+boards. This board is a little harder (not quite so good) but available in larger sizes (and multiple colors to avoid cross contamination) and widely used commercially https://www.amazon.com/San-Jamar-CB...coding=UTF8&psc=1&refRID=FN3TH180EYP8EX3FFHBP
Many of the other plastic boards available are junk IMO
- Thread starter
- #33
This is a lot of information now I just had to figure out where to start thats a lot of choices
I see no one has mentioned Cutco. I bought some when a relative was selling them. I like them, and they have a 'free' sharpening service for the rest of my life.
https://www.cutco.com/#sm.001wn67bt11tydljuiv2j05nd25jl
https://www.cutco.com/#sm.001wn67bt11tydljuiv2j05nd25jl
Get one good knife and learn how to use, sharpen, and care for it. Then get another.
Don't over think it.... Know your budget and pull the trigger. I'm a huge fan of economical knives that will last forever. Check out www.acemart.com
While I absolutely love my chef's knife for veggie prep, Chinese chef's for god knows nearly everything, couldn't live without my bird's beak paring knife, and love the functionality of my roasts, and spreads knives... one I think rates well, but isn't often thought of, is a stout boning knife. Welcome to the Kitchen, I just know you're going to LOVE your stay!
Late to the party but I love my Japanese Tojiro DP 10.5 inch. I did my research and this is one of the best bargain knifes for the quality/sharpness you can get. Its a very reasonable price for around $80 and its the only knife you will really need. You can also get an 8 inch one for around $65.
https://www.amazon.com/Tojiro-DP-Gy...qid=1480556097&sr=8-1&keywords=tojiro+dp&th=1
https://www.amazon.com/Tojiro-DP-Gy...qid=1480556097&sr=8-1&keywords=tojiro+dp&th=1
Added to my bookmarks
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