[M_Six]

So I'm getting into cooking now that I'm retired. I've learned very quickly that our current knives suck. Cheap-assed wooden handled knives that are dull and can actually give you splinters from the pathetic wooden handles. I need suggestions/recommendations for a good food prep knife set.

[cjb762]

Originally Posted by M_Six

So I'm getting into cooking now that I'm retired. I've learned very quickly that our current knives suck. Cheap-assed wooden handled knives that are dull and can actually give you splinters from the pathetic wooden handles. I need suggestions/recommendations for a good food prep knife set.

Shun classics.

[Dlpfcb]

Agree with cjb, shun makes some amazing quality knives. Just know your gonna pay a pretty penny for em. Also study a little about them, as the honing and maintenance process is different than than a classic French style knife. Shun has many different grades and levels, quality is dependent a lot on cold steel, how many sheets folded on the blade, handle quality etc. I work in the business so have had a lot of time with them. One last call out is the blade can be so sharp that they can chip if they stick in the board, so the right cutting board is important. This is due to a different grade angle on the blade. Hope that helps.

[mc-m3]

Originally Posted by cjb762

Shun classics.

+1
also get a sharpener made for whatever knives you get. Japanese blades have a different edge angle than American/European.

[Littlebear]

Get some fancy knives, but also get something like this:

5" Serrated Utility Knife
https://cdn.shopify.com/s/files/1/03...g?v=1617988483

No fancy care, does many things well from opening packages to cutting limes, etc.

[No one]

I chose Zelite Infinity as a gift (DALSTRONG appeared the same thing).

[EME_Bounce]

I like German knives that are made in Germany. Wusthof hollow edge with a pull through sharpener. I’m not hardcore into knives, but everyone always compliments how sharp my knives are.

I know it’s not cool like the sharpening steel, but I’m just going for function!

My favorite knife out of the bunch is their “wunder knife”.

[Tommy-G]

When I was 17 I worked in the mall at a knife store. I couldn't imagine that people actually paid over $100 per knife.

I had always been partial to Henkels just based on that job. Seems like they may have a low, mid and highline nowadays. Wusthof was vey nice too

[kscarrol]

Cutco?? I can put you in touch with several local high school kids to buy from...

[EME_Bounce]

Originally Posted by kscarrol

Cutco?? I can put you in touch with several local high school kids to buy from...

They used to advertise the heck out of those at the local BX. (Base exchange).

[cmyx6go]

Originally Posted by kscarrol

Cutco?? I can put you in touch with several local high school kids to buy from...

I love my Cutco knives and they guarantee them forever. A friend of mine has her mother's set from 30 years ago. Cutco sharpens them for her and recently replaced one that broke free of charge.

[Fly320s]

Originally Posted by M_Six

So I'm getting into cooking now that I'm retired. I've learned very quickly that our current knives suck. Cheap-assed wooden handled knives that are dull and can actually give you splinters from the pathetic wooden handles. I need suggestions/recommendations for a good food prep knife set.

How good is good? Do you want the best or are you happy with good enough?

Japanese knives are amazing, but you'll pay for that quality. Similar to McClaren, Ferrari, etc.

German knives, such as Wustof and Henkel are very good and offer a variety of quality. Those are the Porsches and BMWs.

If you're happy with Honda and Toyota, get a Victornox chef's knife. It is about $40 and is actually really good. It has consistently won the knife tests at America's Test Kitchen. That is my everyday knife. I save my good knives for other days.

[chassis]

Dalstrong Shogun series. I think they are made in China. Good quality steel and handle. Looks nice. Price is competitive.

I have a petty knife, a straight bladed medium length knife, mainly for fruit and veggies.
Also have a paring knife, again for fruit and veggies.
I want/need a new bread knife and won’t hesitate to buy a Dalstrong.

Watch videos from Bruno Albouze on YouTube. He uses and promotes Dalstrong.

For meat, bread and other jobs I have 28 year old Wustof knives from our wedding. Nothing wrong with these. Sometimes the handles crack/break. They don’t take an edge too well.

[Buug959]

Originally Posted by Fly320s

How good is good? Do you want the best or are you happy with good enough?

Japanese knives are amazing, but you'll pay for that quality. Similar to McClaren, Ferrari, etc.

German knives, such as Wustof and Henkel are very good and offer a variety of quality. Those are the Porsches and BMWs.

If you're happy with Honda and Toyota, get a Victornox chef's knife. It is about $40 and is actually really good. It has consistently won the knife tests at America's Test Kitchen. That is my everyday knife. I save my good knives for other days.

I love how you described the quality in terms that we can all understand. Well done.

[Alfisti]

This is a serious rabbit hole.

Firstly i'd avoid a set and by one at a time and no need to go nuts. Key consideration is a handle. Wood, metal, textured plastic or soft grip handle? I have them all but some have a strong preference. TBH the wood looks great but the best is a soft handle in terms of avoiding slippage, followed by textured plastic.

Second is the bolster (google it), do you want one or not. It is MUCH less likely you will hurt yourself with one but it is easier to sharpen without one.

Third is sharpening, purists will gasp but you need a certain skill to use a proper honing rod and wet stones, get the angle off by one degree and it's all over. I just use this and it is absolutely FANTSTIC https://chefschoice.com/collections/...es-model-315xv

Next is Japanese Vs European. Japanese knives use a 15 degree sharpening angle, europeans use 20 degrees. Euro manufacturers are now offering 15 degree alternatives. 15 degrees is EXTREMELY sharp but prone to damage, a touch fragile and not great for anything like a bone or grit.

Now the knives themselves, here is what I have but YMMV.

- 8 inch workhorse euro chef's knife, soft handle, sharpened to 15 degrees but thicker, sturdier euro blade (no image), traditional large Euro bolster.

- 8 inch Shun chef knife so when i need super sharp it is on hand and I don't need to sharpen on the fly, also use for carving (no bolster)


- 5 inch Misono trimming knife. Multi purpose but I use exclusively to fillet fish or trim fat off meat, not as a workhorse


- Zwilling Pro S 10 inch don't fuck with me knife. Euro bolster, but 15 degree angle and japanese in style (thinner blade). Use for Cabbage, pumpkin, watermelon etc...


- Rubber handled paring knife, this knife needs to have a very secure handle give the way it is used.

I also have a bread knife and serrated knife but TBH, don't spend good money, seriously they are dime a dozen just get the right grip (non slip).

One not on zwilling/henckles, read up on them as their naming convention is WEIRD and they go from cheap garbage to exquisite knives so know your levels here. German made is better naturally.

For storage I recommend an in drawer knife block for safety and blade protection.

[Alfisti]

I will also add, these knives often go on sale, i did't pay anywhere near the listed retail. Place like bed bath and beyond carry the zwilling S Pro line and on sale then the 20pc off coupon, you can save a bundle.

My issue with sets is you get a whole whack of knives you will never use, reality is, 90% will be done by the 8 inch chef's knife, hence i have two.

[paquet]

Just going to throw this in:
Go for forged over stamped knives.
(and even then, German forged > Chinese forged)

[EME_Bounce]

Originally Posted by packet

Just going to throw this in:
Go for forged over stamped knives.
(and even then, German forged > Chinese forged)

Yes, always look for made in Germany (for German knives) or made in Japan for the Japanese knives.

I've noticed Henkels has gone down in quality.

If you're not sure what to do, there's always this starter knife from Wustof that I use daily still!

https://www.cutleryandmore.com/wusth...-knife-p114959

I know I'll get mocked but I love this sharpener.

https://www.cutleryandmore.com/wusth...rpener-p120329

[Josh-PA]

I cross shopped most of the brands discussed a couple years ago and found Miyabi to best fit my comfort zone. I went with a set of Kaizen and have been extremely happy with them. You should go to a place that has the brands youre considering so you can get a feel for how the shaft fits in your hand, the balance, weight, etc.

It doesn't hurt that they are pretty to look at too.

https://www.surlatable.com/products/...brands/miyabi/

[Littlebear]

Yaxell is a Japanese brand roughly comparable to Shun.

Most Japanese knives will be made from VG (very good, graded 1-10?) steel, but the better ones are made of SG-2 (super good) steel!

[Alfisti]

Originally Posted by EME_Bounce

I've noticed Henkels has gone down in quality.

It's not that simple. They greatly expanded their line up so they make some garbage but also still make great knives. The Zwilling Pro S line is excellent.

[EME_Bounce]

Originally Posted by Alfisti

It's not that simple. They greatly expanded their line up so they make some garbage but also still make great knives. The Zwilling Pro S line is excellent.

Oh, I must have only seen their cheap stuff then! I also recently bought some of their everyday use silverware and was pretty disappointed in how it's holding up.

I'll be on the lookout for higher quality stuff!