knife suggestions

fishlessman

when you choose the chef knife make sure the handle works for you. i need a blocky handle or the D shaped handle on a chef knife or its just uncomfortable. you use this knife 90 something percent of the time. i really like my single bevel global deba, great steel, stays super sharp, like the blade design, but that handle calluses up my hand in no time, the handle almost forces you to extend out over the blade which is not a bad thing, but puts too much pressure against the back of the blade. i probably have not used it in a year and the callus  is still there

JustineCaseyFeldown

someone should do a flow chart.  because there are a lot of reasons one person might pick one type over another, being 'right' for him or her, while someone else would pick another...

one of the first things opinions split on is german versus the carbon steel.

each camp could logically cite the positive aspect of the other one as the negative for their choice.

"the german steel is softer.  will become dull more quickly than the carbon steel."

"the high carbon steel is harder and more difficult for a beginner to sharpen. "

different sides of the same coin. 

money, too.  if you don't imagine yourself trying to master knife skills, are happy with 'adequacy', like to toss them in the dishwasher, etc. (some things which drive purists crazy), then maybe stamped stainless stuff with injection molded plastic handles are great.  you can abuse them, they travel well to camp, etc. 

long-winded way of saying: try different knives.  instead of buying a full block of them at once, go to a store (williams sonoma used to have carrots you could chop in-store) and give them a trial run.

as fishless said, try (and maybe buy) an 8" chef's knife first.  look for comfort and balance.  ask yourself how you will use it (three hours of chopping for a huge cook, or once a day, quick prep). 

find one that is comfortable, in your budget, and which fits your style of care (willing to sharpen yourself fairly often, but maybe more easily?; or maybe you sharpen with a special sharpening system you buy on the side, because you want a longer lasting edge, and don't mind the effort of sharpening properly; or maybe you send them out; perhaps you just wanna toss them in the dishwasher and throw them in the silverware drawer to rattle around, and save some cash up front).

buy it, and use it for a while and you will very quickly find out what kind of 'knife guy' you are.  you are going to end up spending money one way or another

all work. all have their strengths and frustrations. just gotta figure out which mindset you have.  and going in with no knowledge, it can be confusing.  don't get sucked into "pretty".  a lot of pretty knives are uncomfortable and practically useless (or make you not want to use them)

ceramic_cooker

You might find this detailed review and analysis helpful   https://www.youtube.com/watch?v=-gZ2hFBXyiY

MaskedMarvel

Every time I enter these threads I lose $500...

MaskedMarvel

I'm a shun man...

OhioEgger

Most of my everyday kitchen knives are mid-range Wüsthof (German) knives, the kind you can get for under $500 for a whole set. 
But I also use a couple of Japanese knives I love for their awesome sharpness. One is a Shun that is not only sharp but also beautiful. The grain in the blade is amazing.
The other is a no-name Japanese knife that actually cost at least as much as the Shun and is noticeably sharper. That's my knife for making sushi.

Sharpening is extremely important, and I have more than my share of sharpening equipment, but it's not everything. My Chef's Choice 130 does a good job for my regular knives and gets a workout, but won't go near the Japanese knives.

But actually, the one knife that gets used the most in my kitchen is a simple Chinese cleaver like this. 

Raymont

Have wusthof's, but since joining this forum 4 years ago, I have added a Shun Chef's, paring and boning knife. They get 95% of work. I use a steel to straighten and stones/strop to sharpen. Expensive knives are an extravagance. Not necessary but heck, we spend a lot of time egging/cooking/foruming.. and you'll have them forever. 

Dfoshee

Case XX slab side with amber bone handle. My dad gave it to me about 15 years or so. Means a lot to me  

Lit

gdenby said:

Also, consider getting a strop of some kind. There are various grades of strops and pastes/compounds for them. It doesn't require quite the touch that hand sharpening does. But if the blade is good, and properly sharpened, an occasional stropping will return a razor edge.

Most cities will have competent sharpening shops. Alton Brown had a program where he turned over maybe a half dozen chef knives to a pro every six months. It was obvious that the knives were standard quality German style. Evidently, with restaurant levels of use, a month will be enough to dull the edge.

I knew a butcher who used standard Dexters and Chicago cutlery knives. He had to sharpen them often enough that he sold off dozens every year because the blades were half gone.

If you don't have a good end grain cutting board you can dull even a really good Japanese knife in a couple uses. I got a 3 pack of plastic cutting boards recently so I had something quick for chicken etc that I didn't have to worry about oiling all the time and they dull the hell out of my knives. Pretty sure I'm gonna get a shapton 6k stone with a base to keep in the kitchen for quick touch ups I am sick of kinda sharp knives from these boards and I hate having to wait for the stones to soak. For the OP spend the money and get a shun premier 8" chef and that 1 knife will do everything you need it to. Then spend the money you would have on the other knives on a sharpening system.

FanOfFanboys

I only use custom Bushkill Blades with his damascus steel. He does everything in-house including heat treat.

I use a sharpmaker tri-angle to maintain edge and send off to the maker as needed for a professional sharpening. 

I use end grain cutting boards. One Boo and one buy a talented local guy. 

MaskedMarvel

Lit said:

gdenby said:

Also, consider getting a strop of some kind. There are various grades of strops and pastes/compounds for them. It doesn't require quite the touch that hand sharpening does. But if the blade is good, and properly sharpened, an occasional stropping will return a razor edge.

Most cities will have competent sharpening shops. Alton Brown had a program where he turned over maybe a half dozen chef knives to a pro every six months. It was obvious that the knives were standard quality German style. Evidently, with restaurant levels of use, a month will be enough to dull the edge.

I knew a butcher who used standard Dexters and Chicago cutlery knives. He had to sharpen them often enough that he sold off dozens every year because the blades were half gone.

If you don't have a good end grain cutting board you can dull even a really good Japanese knife in a couple uses. I got a 3 pack of plastic cutting boards recently so I had something quick for chicken etc that I didn't have to worry about oiling all the time and they dull the hell out of my knives. Pretty sure I'm gonna get a shapton 6k stone with a base to keep in the kitchen for quick touch ups I am sick of kinda sharp knives from these boards and I hate having to wait for the stones to soak. For the OP spend the money and get a shun premier 8" chef and that 1 knife will do everything you need it to. Then spend the money you would have on the other knives on a sharpening system.

Seriously? Dulls on plastic?

have any advice for the me on how to tell the household not to cut on anything except the end grain?  

YukonRon

I am the worst for giving anyone advice. I have bought many knives, each with a specific purpose in mind. Typically though, I go with what is clean and handy at the moment, sized within reason, for the task at hand.
Here's the thing, spend your money on a sharpener. Get a nice one, durable, with low maintenance that requires little time and space.
You can spend thousands on fine cutlery, (I have) or buy the deal of the week at Costco, (I have) but it wont matter either way, if they are not sharp, or takes a lot of effort to get there.

gdenby

The vid @ceramic_cooker posted is quite good. I watched on youtube, and 2 more by the same reviewer auto-played. There is a good one talking about what were then considered "new" fusion style gyuto knives. Next up was another by Alton Brown about knife use and care, similar to an earlier one, but talking more about modern steels, such as VG-10. All good learning pieces. Brown does consider bamboo a decent cutting surface, tho' most say its a no-no for good knives. Perhaps the modern steels are hard and tough enough to not be marred.

Focker

MaskedMarvel said:

I'm a shun man...

Hail yeah!  Nice collection, and mag strip.

There are nicer, but I picked up all of my Classics on clearance from Amazon, all were 50% or 66% off.  A no brainer at that time.  Sharpen them maybe once a year with religious honing and rotating knives with use.  No seam construction makes for easy wipe down cleaning.  Love em.

pasoegg

MaskedMarvel said:

I'm a shun man...

speechless.....maybe you were a surgeon at one time in your life....

jonessteave

The wife is whinging about the quality of our kitchen knives and I’m in the market for a new set (3 knives minimum).

I know nothing about what is good and what is bad quality, hence some recommendations would be good Best steak knives.

I am looking for steel knives that can be easily sharpened over and over again. The simpler the better. Not looking for anything with fancy coatings or fancy handles.

I’m thinking of spending up to £200 but will go higher if persuaded, as these are intended to be a lifetime purchase.

I did see a similar thread 3 years ago, but the budget was much higher at £500.

Ta in advance.

alaskanassasin

I mailed my Shun chef knife to the factory for sharpening. I chipped it on a ham bone and I have had it for 4 years. I keep it sharp with the spyderco sharpmaker. I don’t know how you guys go a year between sharpening, maybe it’s my bamboo cutting board?

RRP

jonessteave said:

The wife is whinging about the quality of our kitchen knives and I’m in the market for a new set (3 knives minimum).

I know nothing about what is good and what is bad quality, hence some recommendations would be good Best steak knives.

I am looking for steel knives that can be easily sharpened over and over again. The simpler the better. Not looking for anything with fancy coatings or fancy handles.

I’m thinking of spending up to £200 but will go higher if persuaded, as these are intended to be a lifetime purchase.

I did see a similar thread 3 years ago, but the budget was much higher at £500.

Ta in advance.

Unless you really want to impress someone ( for some unknown reason ) I have been QUITE happy with my collection of inexpensive Victornox brand knifes which are made in Switzerland. 

All of mine are considered the sharper, thinner “”Asian style” blades and I keep them razor sharp AND I DO MEAN razor sharp very easily using a Chef’sChoice Pronto sharpener!