OT - Knife Set Recommendation

steelcity314

I am closing on my first home next week, and would appreciate any recommendations or advice for purchasing a decent knife set. 

Thanks

lousubcap

Lots of good info in this currently active thread:

Knives

NPHuskerFL

My advice. Don't.  Don't buy a set.  Purchase individual knives.  
Most of my knifework is done with my Chef's Knife.

FanOfFanboys

Most will say don't get a set. There are multiple reasons for this

You will end up with knives you don't use
You might not get a knife you would use
Just because you like the paring knife by brand X does not mean you'll like the chef's knife
Maybe you prefer a 10" chef's knife but the set came with an 8"
It is not the best bang for your hard earned buck

First, find your budget. Then decide the knifes you def. want to start with. Say chef's, paring, bread, and fillet. Whatever it might be. Then go to a couple places and hold different brands and styles in your hand. 

You might walk away with fewer knives but almost guaranteed to walk away with better knives that you'll enjoy using and will last you the rest of your life

Carolina Q

Sets often come with a paring knife, IMO, an utterly useless device. The only time I use my paring knife is when all my steak knives are in use. Which is virtually never. Pretty sure I'm in the minority, but I just don't see the need for one.

Besides, I don't even like pares. hahaha

Acn

NPHuskerFL said:

My advice. Don't.  Don't buy a set.  Purchase individual knives.  
Most of my knifework is done with my Chef's Knife.

This.  Find a store that will actually let you hold the knives and mimic cutting.  Find ones that feel good in your hand, and try to think of how it will feel after a long afternoon of prep.  It may be comfortable initially, but may be heavy and will kill your arm after 30+ minutes of cutting.

We get the vast majority of use from an 8” chef (mine), 7” santuko (wife), 6” chef (11 year old), paring, and serrated bread knife.  If you do a lot of briskets, roasts, turkey, etc, a 12” slicing knife may make sense.

kl8ton

From boneless skinless chix to brisket, i find myself using this a lot (probably because I don't have any other good knives):

mEGG_My_Day

kl8ton said:

From boneless skinless chix to brisket, i find myself using this a lot (probably because I don't have any other good knives):

I purchased one of these after someone on this site recommended it.  Great knife for brisket.  I’ve also found it great for slicing ribs. 

I did purchase this blade guard, which is nice, since I keep this particular knife in a drawer with tongs and spatulas, etc.