I'll +1 the victorinox as well. They may not be fancy heirloom knives...but I doubt you'll find much to complain about otherwise. They are definitely the #1 choice when budget and value are part of your buying criteria.

Whatever fits your hand and feels balanced

I have a wurstoff 8 inch chefs knife that I use for almost everything and a couple of paring knives for everything else.

I say go to a couple of stores and try them out.

I nearly bought a shun but it didn't feel right...this doesn't mean it isn't a kick a$$ knife it just wasn't for me.

Really analgolous to the pick a pistol discussion.

Mercer Knives!

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Victorinox/Forschner.

Commercial grade with the black handles. Don't care if others cost more.... these are what my butcher uses so I do as well.

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Those knives are very good for breaking down meat. I still use my meat science knife set as my knives for butchering deer. However, they are terrible for going through a bunch of vegetables.
Go somewhere that allows you to try out the knives, and find out what fits your hand best. You will be much happier in the long run, even if you have to spend 2x the money. If your going somewhere to try out a knife, and purchase online, at least give the salesperson a tip for letting you test drive the store's stuff.

I always assumed it was the fact that tap water is slightly abrasive, probably moreso in a dishwasher with soap and grit and grime from food being jetter around, but to be honest I dont know if that is the reason or not.

I do know that every time my wife has put my meat, pearing or vegetable knife in the dishwasher, i know the second I try to cut something with it because it is dull as hell and I have to rehone the edge before proceeding.

I'm gonna go into Houston and hit up some stores (we have a Walmart only) and try them out. We pickle about 100+ lbs of cucumbers and vegetables each week for about 4 months straight. I want the proper tools to make it go easier.

My mother is a sales rep for many brands of houseware stuff, and she still recommends cutco. Our knives are 20+ years old and still outstanding. We send them off once a year for free sharpening.

Case

Made in USA, solid company, hard to beat the price on this knife set
http://www.amazon.com/Case-Cutlery-07249-Household-Kitchen/dp/B0080MX9TO

I think dulling in the dish washer has more to do with the constant high heat of the wash warping the edge of the blade at a microscopic level and possibly even altering the tempering of the metal.

http://thesweethome.com/reviews/the-best-chefs-knife-for-most-cooks/

It does not get nearly hot enough in a standard dishwasher to alter the temper of the metal. You have to get up to the 300+ degree range before you really start seeing mechanical characteristic changes in carbon steel, and those changes are slight at best and require a fairly significant temper time.

Stainless generally takes significantly higher temperatures to temper and harden.

I have Shun knives, but have heard really good things about Global knives.

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It does not get nearly hot enough in a standard dishwasher to alter the temper of the metal. You have to get up to the 300+ degree range before you really start seeing mechanical characteristic changes in carbon steel, and those changes are slight at best and require a fairly significant temper time.

Stainless generally takes significantly higher temperatures to temper and harden.

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Correct, but I still wouldn't for a number of reasons.

Some still have wood handles which will ruin quick in there. The detergent is abrasive and will eventually dull the knife and can stain stainless.

The knives can get nicked against other utensils or cut through coating on rack and get damaged metal on metal.

Besides all that, who want's to go digging around in a dishwasher with a razor sharp piece of metal in there. Especially if you aren't the one who put it in there and don't know where it is.

It takes me about 15 seconds to clean a knife, dry it, and put it back in the block.

What is the deal with Henckels vs. Henckels International?

Anyone reccomend one of their sets that won't break the bank but are good? We cook every night, but we aren't running a restaurant.

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Seriously call Cutco. They'll come out, bring every knife they make and let you try them, and when you get bored and try to fix something with a knife and break the tip off they'll replace it for free (also free life time shapening).

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Exactly! I tell my fiancee we'll consider her Cutco block set a dowry...

Went and called Curtis at CM Forge. Told me he was not making anymore kitchen knives for the near future, but had a few left. Pulled the trigger and it has been awesome. Got a Santoku chef knife from him and promptly went through about 75 lbs of cucumbers for relish. Awesome guy, and best knife I've ever owned. My wife is already looking at his hunting knives (since he won't be making kitchen knives for a while) to see what would fit in her kitchen arsenal.

I have Cutco and love them. Many family member have Cutco as well.

I know this is going to get laughs, but I've been somewhat impressed by the Kuhn Rikon knives...for an inexpensive knife of course. I know they won't perform like the $150 knives out there, but for a "normal" knife they are incredibly sharp and coated with a non-stick surface.


I don't think I'm crazy either as they appear to get great reviews.

http://www.amazon.com/Kuhn-Rikon-Colori-Chefs-6-Inch/dp/B00D096UMU/ref=pd_sim_79_3?ie=UTF8&refRID=00ZA9Y7EEKGFJACXRYHP

Completely agree - any straight edged knife gets hand washed. It takes no time, keeps the edge sharp and I don't have to worry about it. Easy peasy.