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I have your standard Henckels International, they do the job just fine. I now sharpen myself and they are awesome when razor sharp. I would recommend..
Small & Large BGE
Victorinox Fibrox FTW
I purchased 1 a couple of weeks ago and liked it so much I purchased 3 more last week. Ordered mine from amazon
Ball Ground, GA
ATL Sports Homer
victorinox, best bang for the buck.
shun is the sharpest I have used, pricey though.
I have a whole drawer full of Wusthof's, but I reach for the Victorinox Chef's knife most of the time. Wusthof makes great paring and bread knives.
My Kyocera ceramics knives get used a lot on fruits and veggies. Victorinox makes some serrated steak knives that I use for tomatoes, grapes, etc.
Long story short, do NOT buy a block/set......buy individual knives and make your own set. Amazon is your friend on this.
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I am a knife snob maybe but wouldn't use any of the knives mentioned above (maybe the ginsu fishless recommended because I know he's a knife person) I would also never put a steel to my knives either though as many recommend since most steels are 500 grit and if that sharpens your knife just get a butter knife cause thats how sharp your your knives are. I would say get the tojiro 210mm WA gyuto off chefknivestogo.com for $69 its a real entry level knife. Learning to sharpen your knives is more important than the knife you have.
Eggcecior, please give this sharpener serious thought. It's what I have and I can't recommend it highly enough.
Victorinox is the best value knife IMO. I LOVE their chef knife and set of paring knives on Amazon. Got a very large chef's knife and 3 different paring knives for < $40 last year. They come out of the box sharp. They are also easy to keep clean and shiny. I recommend getting them sharpened every 9-12 months.
One day when I have finished remodeling and taken care of some other maintenance, I will get nice forged knives.
I do not like cutco at all. I tried using a friends nice sharpening kit, but am not great at it even after practicing on lots of old knives I was going to give away. Will now be using local sharpening service.
@Lit, do you strop yours or just hone it on the 6000? I am about to snag the Takeda so I plan on investing in stones vs. going to my knife place to sharpen.
I use my 6000 mainly for sharpening and sometimes hone. I have the hone american stropping system with several different pads and the .5 micron and 1 micron stropping paste with a bovine leather strop for the final strop. I usually just hit them with a leather strop between uses and every couple uses I will hone them with a couple passes on the 1 micron then .5 micron pads. The water stones have to soak for 10 minutes or so before they are ready and the loaded pads are ready to go always so they are easier. I probably sharpen twice a year and hone with the 6000 maybe 4 times a year. Once the stone is soaked and ready to go I can sharpen 6 knives through 1,000, 6,000, 30,000, 60,000, and final strop in 20 minutes or so. They use the hone american stropping base on some of the videos on chef knives to go and it is nice but not an essential. The 6,000 grit is plenty so keep your knives shaving sharp.
15-20 degrees per side is a good range for culinary knives. Any less than that you're going to start rolling over the metal, or if it's a really hard alloy, chipping it.
2012 Large | Mid 90's Medium