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adytum
The Inevitable RiseAnd FallRegistered User regular
The Inevitable RiseAnd FallRegistered User regular
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An excellent starter set.
But I mean, I'm a pretty avid home cooking hobbyist and I've built up a good collection of Shun knives, but most of the time I cook the chef's knife is the only knife I use. That goes for elaborate meals, too, like when I'm entertaining guests.
As far as brands, there are plenty of 'safe bet' brands but it's really kind of a personal choice. I absolutely love the feel of Shun knives. They have a D-shaped wooden handle, the balance feels great, and I like the shape. (The faux damascus steel rippling is also just kind of nifty to see). Other people hate the feel of the D-shaped handle, though.
If there's a Williams & Sonoma or something near you, you should go and feel a bunch of chef knives to see which one feels best to you.
While you're there, you may also want to see if a store person would be willing to show you the proper way to hold and use a knife. How to hone it, too. If you're upgrading to something nice, might as well make sure you're using it right (slicing motion instead of crude chopping, etc.) and make sure you know how to maintain it.
http://korin.com/
Has a lot of great japanese knives. Make sure that regardless of what you get, that you go normal chefs, not that santoku BS. Just get a badass chefs and a decent paring to start.
That is probably a better idea than buying a full set. I typically use the chef's, paring, and bread knives the most, followed by a 'meh' steak knife to carve up cooked meat with bones so as not to damage the better knives. I don't typically use the carving or boning knives at all.
For buying individual knives instead of sets, what are the options for storage?
You really only need one solid, high quality chef's knife and then maybe a cheap set of misc. knives from your local big box store to supplement. In almost all cooking you will really only need the chef's knife regularly unless you are doing particularly fancy things quite often.
http://www.amazon.com/Wusthof-Classic-26-Piece-Block-Knife/dp/B00005MEGF/ref=sr_1_20?s=home-garden&ie=UTF8&qid=1335809512&sr=1-20
In my experience you only use like two or three knives from a set anyways most of the time, and I have some Old Hickory knives that were my grandmother's that still cut just as good as any other knife. As long as your knives are made out of quality steel and you keep them sharp it doesn't matter. If aesthetics of the knife itself matter to you, drop 2K on knives, if you just want them to cut, go with something cheaper and it'll do the job.
Also, i have a Santoku knife, and it is great! I like the way the blade sits when i and chopping veggies and herbs. I us that knife more then any other.
Pretty sure he was joking about getting it for that price.
Or, at least, I hope he was.
We registered for a nice set of knives (assorted) and got a complete set when my wife and I got married. (I'd link them but I can't for the life of me find them online right now) We've had them almost four years now and they're still razor sharp and in mint condition. She's had a global chef's knife for the better part of a decade that still looks and cuts like it's out of the box.
The first thing we did is get two magnetic blocks to store them on the wall. It 1) looks really cool in the kitchen and 2) makes them easy to get to, and you're not shoving them in a little block full of slots which (for someone OCD like me) feels like you're storing them in a germ container. I know that's not the case, but I really love the magnetic strips.
Second, make sure you never run them through the dishwasher. Hand wash them right after you use them and they'll last forever.
Third, don't use those automatic sharpeners. They'll wear the knives down faster. Sharpen them manually.
you shouldn't need to resharpen a knife much, just running it on the steel should be enough
A magnetic mount is good. Avoid a knife block like the plague though. They look pretty but the slots get filled with all kinds of crud that you can't clean out, they're super unsanitary.
And everyone here's that a large chef's knife (I prefer 10", more the weight than the additional edge) and a paring knife are all you really need, after that I'd look into poultry shears, a cleaver, a bread knife, or another large chef's knife depending on how and what you cook.
Steels are for honing. You will need to hand sharpen on a stone to keep it sharp if you use these knives with any regularity. You can get a 2 sided stone (one side shaping, one side finishing) at a restaurant supply store for $10-15. Takes maybe 5 minutes per knife unless you let it get really chipped.
Like of the entire 22 knife set, that's the one we have never used.
They hold an edge far better than Wustof or Victorianox. The only knives I found that were actually better were Shun, but they are ungodly expensive.
If you want CCI knives, they are also dirt cheap - My 10" Chef's Knife was about $35 Canadian. Usually, you can find them in restaurant supply stores. In my opinion, there is no need to spend a lot of money on really high end Wustof, Victorianox, Global or Shun knives. With the exception of Shun, they do not perform better and even the difference from a CCI Chef's Knife to a Shun is marginal - I only noticed it because I was using it day in and out.
this is thire recommendations for an inexpensive DIY set
Unlike traditional knife blocks with slots for specific blades, universal models are “slotless” frames. This compact box is filled with a nest of spaghetti-like plastic rods that accommodate any arsenal of cutlery. The rods are attached at the base and come out for easy cleaning in the dishwasher.
$44.95
Highly Recommended
Victorinox Fibrox 8-inch Chef's Knife
This basic, inexpensive blade has consistently bested many competitors over the years—even those costing up to eight times as much. Its sharp, slim blade curves gently at the tip for good rocking motion during chopping, and its comfortable nonslip handle and excellent overall balance make it a kitchen workhorse.
$29.95
Highly Recommended
Victorinox 10 1/4-Inch Curved Blade Bread Knife, Black Fibrox Handle
Comfortable, sharp blade and pointed serrations performed almost as well as our top knife, struggling a tad more with crusty bread. Taller blade was easier on large-handed testers. Good for lefties.
$24.95
Highly Recommended
Victorinox Fibrox Paring Knife, 3 1/4-inch
At a fraction of the price of the top two knives, this sharp, precise blade is a real bargain—and feels more secure in the hand than its 4-inch sibling. Our only gripe? It’s a featherweight compared with other models and feels a bit flimsy and plasticky.
$4.95
Highly Recommended
Victorinox Fibrox 12-Inch Granton Edge Slicing Knife
This “basic, but well-made” knife was our favorite for a number of reasons: Moderately heavy, it had enough heft and rigidity to make straight cuts, while a slight flexibility gave a feeling of control. The thin, tapered, razor-sharp blade was long and wide enough to draw through a large roast in one stroke.
$49.95
Highly Recommended
Victorinox Fibrox 6-inch Straight Boning Knife: Flexible
With a nonslip grip and a narrow, straight blade, this knife removes the smallest bones (or bits of silverskin) with precision and complete comfort. Perfectly balanced, with enough flexibility to maneuver around tight joints.
$19.95
Recommended
J. A. Henckels International Kitchen Shears—Take Apart
Cutting through branches of fresh rosemary or poultry bones felt effortless with these solid, sharp shears. Fine serrations on one side helped blades stay in place when breaking down a chicken. But the handles fit only three fingers, and the blade tension is not adjustable.
and this is their DIY moderate list
Bodum Bistro Universal Knife Block
Unlike traditional knife blocks with slots for specific blades, universal models are “slotless” frames. This compact box is filled with a nest of spaghetti-like plastic rods that accommodate any arsenal of cutlery. The rods are attached at the base and come out for easy cleaning in the dishwasher.
$44.95
Highly Recommended
Victorinox Fibrox 8-inch Chef's Knife
This basic, inexpensive blade has consistently bested many competitors over the years—even those costing up to eight times as much. Its sharp, slim blade curves gently at the tip for good rocking motion during chopping, and its comfortable nonslip handle and excellent overall balance make it a kitchen workhorse.
$29.95
Highly Recommended
Wüsthof Classic 10-inch Bread Knife
This well-balanced knife with deeply tapered serrations handles with exceptional ease and control, even for lefties. Its 10-inch blade saws through the biggest, crustiest loaves just as easily as it delicately slices soft breads, tall sandwiches, and fine-crumbed cakes.
$109.95
Highly Recommended
Wüsthof Classic 3 1/2-inch Paring Knife
An essential knife for hand-held tasks such as peelingand trimming fruit and vegetables. The short (less than 4 inches, for better agility), straight blade; slimshape; and pointed tip offer precision, and the handle is comfortable.
$39.95
Highly Recommended
Victorinox Fibrox Granton Edge Slicing/Carving Knife
This moderately heavy knife has enough heft and rigidity to make straight cuts, with just enough flexibility to offer control. The thin, tapered, razor-sharp blade is long and wide, allowing it to draw through a large roast in one stroke.
$49.95
Highly Recommended
Victorinox Fibrox 6-inch Straight Boning Knife: Flexible
With a nonslip grip and a narrow, straight blade, this knife removes the smallest bones (or bits of silverskin) with precision and complete comfort. Perfectly balanced, with enough flexibility to maneuver around tight joints.
$19.95
Highly Recommended
Shun Classic Kitchen Shears
Thanks to 9-inch, razor-sharp blades (one with fine microserrations, the other with deep grooves), these shears make breaking down a chicken feel effortless. The large, rubbery handles are comfy, and the blades are symmetrical for both right- and left-handed use. Blades come apart for easy cleanup.
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Get a decent steel as well.
Get a diamond steel if you are serious about keeping your knives sharp.
Find a brand that you like. Everyone here has mentioned fine brands (I use mundial) but keep in mind, if you find a really good deal on the blades. Check to see how they are made.
If they are cheap they are almost certainly stamped. Do not buy stamper blades. Except for maybe a bread knife.
Satans..... hints.....
It's great to buy quality, but because even quality knife brands will have different styles, it's best to try to get an idea of what feels comfortable to use. It's going to be an investment and it's pointless to get something and then find out that it hurts your hand after you've been holding it a while or it's just plain uncomfortable.
Yes.
Also, if you can find them, Kiwi makes stamped knives that are razor sharp (literally), and will last a surprisingly long time. They are also under 10$ each. Best find ever at my local asian market. Definitely something to ask about, as they are hella cheap and wickedly sharp.