Kitchen Knife Set

[txwhitetail]

I've never really owned a quality kitchen knife set.

Any recommendations on a brand/model?


What price range should I be looking at?

Thanks

[Strummer]

I like my shun’s . Also have a wustoff set and Henkel. The shun’s are my go to knives .


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[bmac]

Plenty of good ones to have just plan on hand washing. I’ve used wustoff but settled for Chicago cutlery as I’m to lazy to hand wash. I do have a few quality butchers I use from time to time in the drawer.


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[sendit]

Kramer

[DarrellS]

Why do good knives have to be handwashed?

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[bmac]

Why do good knives have to be handwashed?

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Dishwashers and the detergents are harsh on them and dull them quicker. You don’t have to but why pay 300+ on a something to let it get as dull as a cheap set.


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[brokeno]

Walmart

[Mudslinger]

Wustoff

[Johnny Dangerr]

Cutco

Works well for years

Never sharpen another knife ever................

[Jason Fry]

Custom

I’ve sharpened both Wusthof and Henkels for folks, and they’re good knives.


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[Wampuscat]

I second the Henkel knives. Carbon steel is muy better than stainless steel. If you get wood handles, don’t soak them or use a dishwasher. The wood swells and the pins don’t. That’s why wood knife handles get loose.

[lanceodom]

Cutco.

[Johnny Dangerr]

Cutco.

Never bought a block.
Kind of picked them us as needed. Eight piece steak knife set. Butchers knife. Kitchen sheers. Pizza cutter.

Lifetime guarantee with free lifetime sharpening, and they last years. Kind of simple to the simple minded cook............

Man I need a new picture. That 12 yr old grump of a dog died in February.......

[Fla Hunter]

I have a set of wusthof.

[gatorgrizz27]

I like my shun’s . Also have a wustoff set and Henkel. The shun’s are my go to knives .


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A man who knows what he’s talking about.

Japanese knives are typically lighter, harder, and sharper. German knives are typically heavier, softer, and won’t hold an edge for as long. It’s personal preference but a lot of people who have used both prefer Japanese.

Shun’s are great bang for the buck, most people who have never used a quality knife before are blown away the first time they use them. Like jaw hanging open, scary sharp.

You don’t need to buy an expensive set. Start with a paring knife and an 8” chef’s knife, you’ll pay about $100 for the paring and $150 for the chef’s. You can add in a mid sized knife if you feel you need it, but it’s not necessary.

This would be a really nice starter set if you want 3 knives.

https://www.cutleryandmore.com/shun-premier/starter-set-p125224

Learn to use them well, then add in specialty knives you think would be useful where you find yours lacking. The honesuki is great for deboning chicken thighs, and the gokujo is awesome at removing silverskin and filleting.

Don’t spend a ton on steak knives, they’re serrated so steel quality isn’t important. Same with Cutco. I know a lot of people are happy with them, but you can get a MUCH better quality knife for less $.

Also make sure you get a good wood cutting board, don’t cut on glass, plates, or counter tops.