I'm sure there's one around here, but, if not, what are some good knife sets you'd recommend?

http://forums.texags.com/main/forum.reply.asp?forum_id=67&topic_id=1933476&page=1&nomobile=1

another from 2010 in outdoors
http://forums.texags.com/main/forum.reply.asp?forum_id=34&topic_id=1672913&page=1&nomobile=1

Thanks, was on my phone when I posted it and couldn't (didn't want to) search.

They arent the hoity toity brand, but I swear by my Cutco knives. They are as good as it gets for kitchen knives for me (and I really like the hunting knife my brother got for me as well)

I'm a huge fan of wustoph (SP?)

Also, Serious Eats has a new knife overview. Bottom line is consstent with what others said on the threads:

quote:

---

But the most important by far is personal preference: Once a certain base level of quality and design considerations are taken into account, the rest is all about your own reaction. That knife is going to be an extension of your hand, the most important tool in the kitchen. Does it feel natural? Are you comfortable holding it? Does it look nice? When you first put it in your hand, did you think to yourself, "this is the one for me"? Cooking should be a pleasure, and there's no more surefire way to get yourself to enjoy cooking than taking the chore out of knife work.

---

http://forums.texags.com/main/forum.reply.asp?forum_id=67&topic_id=1986527

quote:

---

They arent the hoity toity brand, but I swear by my Cutco knives.

---

I used to swear by them as well. I've found over the last few years however that there are much better knives out there. Calphalon (not all of them of course), Shun, Zwilling, Wusthoff

If you are looking for a great chef's knife at a reasonable--well, reasonable for good knives--I'd suggest this Mac:

http://www.amazon.com/MAC-MTH-80-Chefs-Knife-Dimples/dp/B000KXBSRQ

Superb sharpness and light, which I've come to appreciate in knives. I started out heavier with German stuff, which I still like and use, but have migrated to Japanese for most of my daily tasks.

If you are wanting to save on cash, the Victorinox knives get high marks and are a great bang for your buck. http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1386720065&sr=8-1&keywords=victorinox+fibrox+chef+knife



[This message has been edited by NATE AG03 (edited 12/10/2013 6:04p).]

Find knives that work well for you and piece your own set together. Start with a good chefs knife and paring knife.

The most used at the Gator casa:

Hattori Nakiri
Hattori Gyuto
Shun Kramer Chef
Shun Paring

quote:

---

I used to swear by them as well. I've found over the last few years however that there are much better knives out there. Calphalon (not all of them of course), Shun, Zwilling, Wusthoff

---

I was never all that impressed with Wusthoff - you are paying much more for a fancy name than anything else with those. Can't say anything about the other brands as I've no experience with them.

I don't claim that Cutco are the end all, but they are excellent quality American made with as good a warranty as you can get. Not being a professional chef where I need to worry about an extra .1 oz difference in the weight of a knife, they work extremely well for what I use them for.

I own a mighty mac with no dimples. Works well for me.

Knives are like golf clubs: you can spend a lot of money but unless you work on technique, you will not improve your slice.


[This message has been edited by biobioprof (edited 12/12/2013 10:58p).]

I love my Global chefs and bread knives. I agree with above - hold a few or even try a few. Sur la table actually let me test out Shun and Global knives on scraps of food right in store. Originally wanted the Shun but changed my mind after.

I'm hoping Santa brings me Shun Classic knives for Christmas.

I just bought a fancy Japanese knife made in my prefecture. I will post some pics when I get home, but it is absolutely beautiful. Can't wait to get cooking!

Try Mercer Knives. You will not be disappointed.

Pfft...I flake my own knives out of flint and obsidian.

Metal reacts with the blood and imparts a metallic taste.

quote:

---

If you are wanting to save on cash, the Victorinox knives get high marks and are a great bang for your buck.http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1386720065&sr=8-1&keywords=victorinox+fibrox+chef+knife

---

I'll second this. I've owned Shuns and used my parents Wusthof's that we bought them as a gift, and while the finish/bling factors are obviously significantly better than the Victorinox, from a utilitarian standpoint they make fantastic knives. I currently own the 8" chef's and 7" santoku and for the money, you really can't beat them.

quote:

---

quote:

---

If you are wanting to save on cash, the Victorinox knives get high marks and are a great bang for your buck.http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1386720065&sr=8-1&keywords=victorinox+fibrox+chef+knife

---

I'll second this. I've owned Shuns and used my parents Wusthof's that we bought them as a gift, and while the finish/bling factors are obviously significantly better than the Victorinox, from a utilitarian standpoint they make fantastic knives. I currently own the 8" chef's and 7" santoku and for the money, you really can't beat them.

---

All of my specialty knives are vicky's. Slicers, filet, and paring. Sharp, cheap and fit well. My chefs knife is a Kai that I got off woot. Love it but it will loose an edge pretty quickly

Kramer knives are the only way to go. Everything else out there is crap.

I used to have a set of Wusthoffs, but I got rid of them and got a Global. Better balanced knife. I also use Dexter Russell, too.

My first set of knives was a Henkles "Twin" set...

Recently got a set of Globals for a wedding gift... best knife I have used.

And, as luck would have it, ran into a 20% off sale tonight at Sur La Table. So I picked up a 5" vegetable knife...

FDT,

How many Kramer knives do you own?

quote:

---

Kramer knives are the only way to go. Everything else out there is crap.

---

Oh please. Everything else out there is crap?

So unless you want to spend $$$ on a knife it is crap/

quote:

---

Kramer knives are the only way to go. Everything else out there is crap.

---

A $1,500 knife that doesn't fit your hand or isn't comfortable to use is a piece of crap.

I saw a Kramer the other day at Sur La Table... I about crapped myself at the "sale price" of $1899.95... thought it had to be a misprint.

Quite frankly, my Globals fit me well, stay sharp, and work all day long.

I'm not an expert on knives or cooking but we've had Warther knives for 20 years. Excellent craftsmanship and made in Ohio.

http://www.warthercutlery.com/

Isn't she beautiful?

Cheap Asian knock offs /FDT

Instead of spending > $1000 for a knife, spend it on Prime beef, or vintage wine, craft beer, or aged whiskey.

quote:

---

Instead of spending > $1000 for a knife, spend it on Prime beef, or vintage wine, craft beer, or aged whiskey.

---

Spending money on depreciating assets /Dave ramsey

Spending money on edible assets /me

Ya'll are way over thinking this. Buy a knife with some good basic designs and some decent balance in basic configurations (chef, boning, filet, paring, etc) and then learn how to put an edge on it yourself. Any piece of steel can be sharpened to a beautiful, useable edge.

quote:

---

Cheap Asian knock offs /FDT

---

Yep. My handmade knife from a region of Japan with metalworking heritage that can be traced back to the Meiji era is a "cheap Asian knock off"