Food Prep Knives

[Alfisti]

Williams Sonoma sounds like an expensive proposition. Try dedicated online knife sellers or even BBAB.

If you're a klutz then get the full bolster. Forgot to mention, those without the bolster come in two types, rounded and squared, my Misono is squared and the Shun rounded off, the square option is risky, serious chance of damaging yourself.

[Mingwan]

Can’t go wrong with a Bob Kramer set. Get it in Damascus so you can stare while cutting.

[mc-m3]

Originally Posted by Alfisti

Just get the sharpener I linked to but pick the right one. I will assume you have a 20 degree bevel so get that one unless you want to re shape it to 15 degrees.

Trust me it is IDIOT proof and i get them very sharp, not elite sharp but plenty sharp. There is a honing wheel too so not always needing to sharpen.

I agree, we have one of those as well. Very easy to use.

[RickFLM4]

I recommend Wüsthof Classic Ikon which I purchased to replace some starter Henckels we had for a long time. I started with the Classic Ikon steak knives and then added a 7-piece block set and a couple of individual knives. They are expensive, but a lifetime purchase.

Don’t get a giant set. Figure out the knives you will use and find a smaller set or buy individual of what you want. You can always add more. Spend the money on quality not quantity.

[bmwv]

There are couple of dedicated kitchen knives forums. You will get much better answers there.

[bmwv]

These are good knives
https://www.hocho-knife.com/kei-koba...d-wood-handle/

[teashades]

For what it's worth, I've had a 8" classic Shun chef's knife for 7 years now, and I've been extremely happy with it. Stays sharp for a long time, and it's relatively easy to resharpen with a whetstone (with a bit of practice) well balanced, good grip and weight. It was expensive, but if I consider its cost spread over all the years I already had it, and will continue to have and use it every single day, it is more than justified.

[ShopVac]

Bought a Sky Light butcher knife about a year ago...had become my go to in most food prep. Although it requires a good sharpening each month...liked it enough to get matching non-serrated steak knives. Not expensive...but just feel right. Nicely weighted...

[Maynard]

Warthers in Ohio. Buy American. https://warthercutlery.com/ Ours are still going strong and some are over 35 yrs in use.

[M_Six]

^^^These have to be ChatGPT generated. I've seen several of this type of post here recently. They're typical AI, generic and correct, but lacking in "personality." And they're usually product oriented.

[dradernh]

Originally Posted by M_Six

^^^These have to be ChatGPT generated. I've seen several of this type of post here recently. They're typical AI, generic and correct, but lacking in "personality." And they're usually product oriented.

Agreed. They're showing up almost daily now. Let's hope the mods have a way to weed them out.

[LivingInSalt]

Not to mention that it's terrible advice. Nobody should be buying a knife and block set. Complete waste


Buy everything separate:

Chef's knife
Paring knife
Serrated/bread knife

That's pretty much all you'll need. Maybe a santoku but even that isn't super necessary

[dradernh]

Originally Posted by LivingInSalt

Not to mention that it's terrible advice. Nobody should be buying a knife and block set. Complete waste


Buy everything separate:

Chef's knife
Paring knife
Serrated/bread knife

That's pretty much all you'll need. Maybe a santoku but even that isn't super necessary

I'd add a cheese knife to the list, but I too think less-is-more when it comes to building a set of knives you'll use regularly.

[Murf the Surf]

My wife loves to cook, she trained as a chef when she was young. I bought her a set of Miyabi's with the birch handles last year. Wicked sharp and beautiful to look at. Great feel in the hand.

[kscarrol]

^ Hmm, sounds ChatGPT generated…. Nah, might be the Scotch talking.

[RickFLM4]

Originally Posted by LivingInSalt

Not to mention that it's terrible advice. Nobody should be buying a knife and block set. Complete waste


Buy everything separate:

Chef's knife
Paring knife
Serrated/bread knife

That's pretty much all you'll need. Maybe a santoku but even that isn't super necessary

For the most part, I agree. But we found a nice set of 6, including the block with extra spaces, 2 chef's knives, paring, serrated bread and shears. We added a Santoku and small serrated for cheese. We fit 4 steak knives into the block and have more room if we decide we need / want anything else. Pretty happy with that setup but don't see a need for a huge set of knives.

[GTS Daddy]

I don't know where I'd be without my Miyabi Birchwood 8" Chef. Best balance, perfect for my hand, and have had it for a decade and a half.

[Murf the Surf]

Originally Posted by GTS Daddy

I don't know where I'd be without my Miyabi Birchwood 8" Chef. Best balance, perfect for my hand, and have had it for a decade and a half.

They have a great feel and are so nice to look at.

[Nuckle]

+1 on Shun

[cmyx6go]

Originally Posted by M_Six

^^^These have to be ChatGPT generated. I've seen several of this type of post here recently. They're typical AI, generic and correct, but lacking in "personality." And they're usually product oriented.

I think Artemis called it nesting spam. They do a post, and later come back and add a link, which is exactly what this guy did this morning. Marking as spam now. Poof - bye bye.

[megf]

I've had a set of Wüsthof knives since 2009. Handwash only, sharpen as needed, and they still work great.

[antgenn]

Arcos, got the set of 5 back in1999 for about $80. Also have a few Japanese made inexpensive specialty knives.