Knife set

NoobZero said:

I'm needing better quality knives for trimming. Any recommendations?

If you could be a tad more specific, I'm sure that someone can point you in the right direction. Above you said for trimming. Trimming can encompass many things and there is no one best knife for all trimming tasks. With that said, a 6" semi flexible boning knife and a 8" breaking knife will cover 95 percent of all trimming needs. It's a excellent combination to have on hand. You can easily work and shape the largest primals all the way down to the smallest commodity cuts with these two knives. These are my go to knives for trimming everything except poultry. 

1st. Are you sure you current knives aren't just dull? Industry standards like Dexter-Russel are made for rough use, and it is assumed that they will be sharpened often as a matter of course. My everyday knives all came from 2nd hand shops, and once I learned to keep an inexpensive hand sharpener around, they work for most quick jobs.

For home use, Victorinox is a good choice. They are a little more expensive, but hold their edge better.

There is a brand called "Kiwi," made in Thailand that is surprisingly good for the price, but they only come in a limited number of shapes.

There is a line called Kai Wasabi that are good. I have one of their deba style knives, about $40. Tho' meant for fish, it slices off pig skin as well as anything I have. Despite my sloppy handling, has remained in really good condition.

And then, if you have deep pockets and a desire to learn to sharpen for yourself, the sky is the limit.

I wouldn't buy a set, just buy a nice chef knife, paring knife,  and a filet knife or just a general purpose knife. 

I have a hodgepodge of knifes,  but they work. 

For prep work or what your chefs knife will be doing, invest well, in my opinion. Go to a place that will let you demo knives. Feel it, cut with it a lot, then decide. 

My go to knife broke and then I got this Shun. It's a bad azz knife and you have to respect it. I had to slow down a little because it's scary sharp. 

i love Wustof knives....

http://www.chefsresource.com/wusthof-gourmet--bbq-knife-set.html?gclid=Cj0KEQjwoIitBRDTgeiZq93F2LQBEiQAMfXL0fcrNzVEGt7fSCnmhWJbnD2opU5KMW0e0JrOKoVqUHAaAp008P8HAQ 

This set is everything you will need...

biggreenrob said:

For the knife-obsessed, check out http://kitchenknifeforums.com.

Hand-sharpening on stones makes a world of a difference.   I use diamond plates for a toothy edge, and various 1000, 5000 and 10k grit stones for a more polished edge.

Most, if not all would say that my knives are overkill, but I am a bit of a knife knut.  Here are some sources that may be worth checking out:

ChefKnivesToGo (Great Service, Don't hesitate to call them) - http://www.chefknivestogo.com
Japanese Natural Stones (super fast shipping to U.S.)- http://www.japanesenaturalstones.com
Japanese Knife Imports (Great service and lots of good videos on YouTube) - http://www.japaneseknifeimports.com

I am the same as @biggreenrob I love my japanese knives but I don't want just function I want style and I am willing to pay for it.  Another good knife talking forum is http://www.cheftalk.com/ and another good japanese import website is http://japanesechefsknife.com/ which also sells japanese whet stones which I own and love

gdenby said:

biggreenrob said:

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4.  Devin Thomas 225mm PM Stainless Custom - http://www.devinthomas.com
...

OK, even an Egg isn't as green as me w. envy . A Devin Thomas!?  Me want!!

His knives are great plus Devin is a real nice guy too.   

They all work when they are sharp.