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Kitchen Knife Set Recs?
Posted on 6/20/25 at 1:41 pm
Posted on 6/20/25 at 1:41 pm
What are you using? How do you like them?
7
Posted on 6/20/25 at 2:21 pm to AlwysATgr
I have a set of steak knives, but not a set of any other type of kitchen knife. I have various kinds depending on how I like the feel of the knife. I suggest determining what types of knives you need and buying them individually. If you're looking for block for storing, you can still do that.
Posted on 6/20/25 at 2:50 pm to AlwysATgr
A mix of Shun Classic and Wusthof Grand Prix. The Shun's get more use.
Posted on 6/20/25 at 3:58 pm to AlwysATgr
34 years(this weekend) of Calphalon kitchen knife set, chef, bread, fork, 3 assorted length utility knives, and a honing steel all with a slotted block. Hasn't missed a lick...
Posted on 6/20/25 at 5:34 pm to RichJ
My suggestion is to start with a cheap set like this to figure out which knives you will actually use:
Once you know which ones you will use, buy high end versions of them. If you only occasionally use a certain knife, such as a bread knife, a cheap one like this would probably last years and serve you just as well as a high end.
My favorite knife is a Shun Premier Kiritsuke, which I find to be able to do all the tasks that a Nikiri, Santoku, and Chef's Knife will do, but yes, I have all the above and then some.
Once you know which ones you will use, buy high end versions of them. If you only occasionally use a certain knife, such as a bread knife, a cheap one like this would probably last years and serve you just as well as a high end.
My favorite knife is a Shun Premier Kiritsuke, which I find to be able to do all the tasks that a Nikiri, Santoku, and Chef's Knife will do, but yes, I have all the above and then some.
This post was edited on 6/20/25 at 5:43 pm
Posted on 6/20/25 at 7:04 pm to CharlesUFarley
I’ve picked up a few Dexter knives over the years. They’re a great value and have really held up well. For solid, reliable performance without breaking the bank, I’d definitely recommend going with Dexter or Victorinox unless you’re mainly after something that looks good, in which case, sure, go for the pretty knives.
Posted on 6/20/25 at 10:35 pm to AlwysATgr
Like mentioned above. I have solid handle wustovs. Been with me for almost 30 years. Sharpen and use. They even see the dishwasher. Still going strong
Posted on 6/21/25 at 6:56 am to AlwysATgr
quote:
Kitchen Knife Set Recs?
All you need
*ETA: as said earlier, you don't need a full set. Your skills are what matters and once you have experience + skills you'll know the 2-3 knives you need. Buy one of those cheap sets and work on your skills and you should have some by the time they wear out. Then you'll know the 1-2 knives to target.
You're going to have one "daily driver" that you use 90%+ of the time. That's the only knife that needs to be quality, and it could be a Chinese cleaver like I posted above. You can get one for $40 that will last you forever. If you go with a more traditional chef's knife (6 or 8") you don't need to get more than a mid-grade Wüsthof or Henckels. Should cost you $80-150 depending on the handle and sale. You can get a great Victorinox for a lot cheaper.
Don't get a Japanese knife until you 100% know what you're doing and what you want.
Then you have to learn sharpening
This post was edited on 6/21/25 at 7:06 am
Posted on 6/21/25 at 9:16 am to AlwysATgr
I have a set of Henckels. No complaints
Posted on 6/21/25 at 11:39 am to CharlesUFarley
Thats the right advice. Get a not bad set of strak knives, but don't waste your time with a block of culinary knives. Just get a high quality chef knife and put your money there.
For me, I got a Montana Knife Company Shedhorn chef knife.
For me, I got a Montana Knife Company Shedhorn chef knife.
Posted on 6/21/25 at 4:18 pm to AlwysATgr
Knife sets are silly. If I could only have one knife it would be the CCK Chinese chef knife. The knife I reach for the most is my santoku from New West Knifeworks. My “best” knife is a 10 inch french style Japanese blade from MAC. Other than the size, it might me the most unassuming knife in my drawer. Always use that baw when I have time to take pleasure in what I’m cooking for an evening. Usually with a bottle of wine.
My advice to everyone is to just use a bunch of Dexter Russels and/or Victorinox and slowly replace with real good shite as you learn more what you like. Or just stick with the DRs and Victorinox for forever; they’ll treat you just fine.
Everything in that mid grade range is kind of a waste imo
My advice to everyone is to just use a bunch of Dexter Russels and/or Victorinox and slowly replace with real good shite as you learn more what you like. Or just stick with the DRs and Victorinox for forever; they’ll treat you just fine.
Everything in that mid grade range is kind of a waste imo
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