[OP]
Contributor
I really need some decent cooking knives for home. I current have some cheap Fabreware ones that are crap. I'm looking for ideas on a set that might be $100 or so. Any suggestions?
I know if I asked on a cooking forum they would probably recommend something really high end I don't need or want.
Member
The first mistake many people make IMO is buying a big set of cheaper knives. There is very little one can not do with a good large chefs knife, unless you are going to be breaking down a lot of whole poultry or beef subprimals etc. Personally I would spend either the biggest part of $100 on an 8" chefs knife or split it and get a smaller Santoku also, which I like for veggies. Watch a cooking show and see how often they use smaller knives, it happens but you will see a chefs knife (or a Japanese variation of such if that is what they prefer) in their hands most often.
A good chefs knife, a good steel and a good way to sharpen it will be much better than 7 or 8 low end knives. Look at what one good chisel costs...
I like Wusthof, Lamson, Global and Henkels in this price range BUT there are a LOT of choices but if you spend the money from one of these on a chefs knife you will not regret it. If you or your SO using a paring knife often Global makes a good two piece set with a 8" chefs and a paring knife for right at $100 if you shop.
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Member
I agree with Van on this one--I'd much rather have two good knives than a mediocre set. Knives are like chisels--you have people happy with HD chisels, because they don't use them often, don't care how they cut for what they do, and also use them for opening paint cans. Then there are artisan chisels that cost a fortune that are usually justified because, at some level, cheaper tools limit your technique or, in many cases, for heavy users the edge holding characteristics or comfort-in-the-hand factor become more important.
Personally, as much as I love my high end Japanese steel, I'd go with a relatively inexpensive Kuhn Rikon paring knife and a good 8" Chef's knife. The Kuhn Rikon paring knives (sold at Sur la Table, among other places) cost about $10, are deadly sharp, and are super thin, which I find enhances their utility. I'll reach for my little Kuhn before my Shun paring knife every time. For a Chef's knife (you could also go with a Santoku; I used to use them exclusively, but now find myself armed with a pseudo Chef's knife more often than not), Van had good suggestions, but I'd also add Zwilling or Henckels to the list. Sabatier also has a line of pure carbon steel knives that I'd take a serious look at, as long as shiny stainless isn't a requirement. I've tried to like ceramic knives, but can't. I'm too much of a klutz and I'm too worried about chipping (my ceramic peeler, on the other hand, I consider essential). I'd say go to a store and pick them up and see how they feel in your hand.
Contributor
I have a set of Henkel stain resistant [Not stainless] that are easy to take care of and take a good edge. They cost about what you are looking to spend, maybe just a touch more.
Larry
Member
Cooks Illustrated is a very reliable source of info about everything cooking. Their equipment reviews are thorough and fair. And, when they test knives, Victorinix Fibrox knives routinely come out in the top group. And, best of all, they are one of the cheaper lines. I have a chef's knife, and is is fantastic. I have other knives, some very expensive and fancier, but the Victorinox is the one I most often reach for.
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Member
+1 on no sets: You need a a Chef's knife, a carving knife, and a paring knife. A bread knife (serrated) can be a cheapie. A boning knife is optional. Here's a few good choices:
For stainless:
Wustof Classic (German) - forged - not cheap but excellent -- worth it especially for Chef's knife. All the knives in this line are 1st rate.
Henkels International (from Spain) - forged - softer steel, slightly cruder -- takes a good edge but doesn't hold it as well - 1/2 the price. Good for Chef's knife as a cheaper alt to the above, for paring use the below if you don't want to spend $ for the above.
Wustof Gourmet (German) - stamped -- thinner blade -- inexpensive. Excellent paring knife. Larger sizes not as useful.
For Carbon Steel:
R Murphy (USA) get the Stay Sharp II -- stamped but thicker blade than the "Gourmet" takes a great edge but rusts - very reasonable price. They also have stainless but I haven't tried it so I don't know how it is. Wooden handles. Cruder than the Wustof Classic.
I would buy an 8" Chefs and a paring to start, and perhaps different knives for each. Sharpening equipment is more important than anything. At minimum DMT duo sharp 600 and 1200 combo (very fast) or water stones. I would rather have a lesser knife that's sharp than a dull luxury model. Carbon is great if you have the habit of washing and drying it immediately, and if your wife does too. Otherwise it's a source of arguments. Happy cooking!
Last edited by Joel Goodman; 01-06-2012 at 7:59 PM.
Contributor
Have a set of the Wustof. A set is not necessary.......this was a gift - a big set. Good stuff. Very good stuff.Originally Posted by Joel Goodman
My wife is a gourmet cook. No matter how hard I try, I will never rise above second-best chef in the house. However, having worked in restaurant kitchens through college, I am very-well-qualified prep cook, as in - "here - chop/slice/dice this stuff up, and when you're done, it's supposed to look like XYZ".
My personal preference is for a big chef's knife - 10" min, 12" pref. I do not at all like the wide-blade knives that are flat on the bottom - don't even know what they are called - the cutting boards are never gonna stay perfectly flat, so the curve on the chef's knife lets me go fast. The paring knife and boning knife tend to be her domain. The slicer/carver gets used by both of us.
As far as sharpening....might sound like heresy....but we are on our second Chef's Choice sharpener. It really, really works well. And fast. I hit it at the start of each assignment - 15 seconds, and I'm good to go. Cannot stand a knife that is not freshly touched up......habit from my restaurant years..........I used to use the steel all the time, but that's rare now.
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[OP]
Contributor
Intresting. I was just looking at a Victorinox Fibrox on Amazon earlier. I am far from a chef. I just need something better than the cheesy Farbarware knives that are serrated!
Contributor
How about Cutco? They certainly cost enough.
Rick Potter
Contributor
I think you have been given good advice. The chef's knife is the most used. One thing to validate is the handle. If you are going to use it a lot, getting the handle style that gives you the best comfort and control would be my suggestion. For my tastes, I like the following:
Messermeister Meridian Elite 8" chef's knife
Messermeister Meridian Elite 6" fillet knife
Messermeister Petty paring knife
90% of my kitchen time uses these three knives. I have others but they typically are used for very specialized tasks (boning, chopping, bread slicing, etc...). The steel on messermeister knives is very good and they make bothe German and Japanese stlye knives.
Shawn
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Contributor
Get a Japanese version of a western chef's knife. I like the hardness of the center steel, and the narrow blade. I'm not a fan of the Japanese round handles.
Mike
Go into the world and do well. But more importantly, go into the world and do good.
Contributor
Cutco flies under the radar. You have to know they exist.
Great knives, lifetime warranty, and sharpening service. Longer handles for better control.
Dish washer safe, but like everyone else here has stated,Why would you ever put a kitchen knife in the dishwasher?
I must have a different set of Henckels knives. Mine clearly state they were made in Germany, and they weren't cheap by any means 20+ years ago.
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Contributor
Dumb question: Why can't I put knives in the dishwasher?
Contributor
If it your money that bought the knives, will two knives that are the same in every way except one get wash by hand & one get wash in a dish washer STAY the same
Guest
Handles that don't tolerate the temperature, I guess. My knives don't tolerate it, either. Even though they are the cheap ginsu set from amazon, about $75 with steak knives. They were the cheapest forged knives I could find, but they are soft (I knew they would be), otherwise decent knives with a full tang-through handle and easy enough to sharpen that their sharpness still causes problems with everyone who uses the knives (it drives me nuts how everyone who comes here seems to be trained to use extremely dull knives).
But those cheap knives are supplemented by two japanese knives - a tanaka santoku and a deba (i don't remember the name of the maker for the deba). None of them are dishwasher safe, but I was surprised that the ginsu knives weren't given the market segment they're targeted to.
I tried to get my wife accustomed to better knives, but I am the only one who uses the japanese knives (she is afraid of them) and she is too rough with the edges on the other knives to warrant better knives.
Long story short, I'm in favor of the couple of good knives and then a bunch of cheap knives theory. I would still like to get a small petty knife in vg10 or blue #1, but if I did that and my wife had access to it, there'd be as much blood here as there is in a ric flair/ abdullah the butcher match.
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