I have the trusty ooool Ginsu set that's finally basically useless and due for an upgrade. What's a decent set of knives for a lousy cook that won't break the bank?

Gee, you’d of thought there would have been a thread or two on this subject in the Forum

LOL

https://sigforum.com/eve/forums...400010134#2400010134

https://sigforum.com/eve/forums...600059054#2600059054

https://sigforum.com/eve/forums...510044464#1510044464

Probably mentioned in one of those threads, but inexpensive you serviceable for the casual home chef the Cutco line is decent.

Knife Set

Start on the left and work your way over.



https://avatarhost.files.wordp...12/go-to-knives.jpeg

We have a set of the Henckels Four Star since the early 80s and they have served us very well. The only thing that bummed me out, and it was my fault, decades ago I was trying to cut through a duck bone with the shears and snapped one of the blades off. Stupid move on my part, and I learned the hard way. Also have the cleaver that I love.

quote:

Originally posted by old dino:
We have a set of the Henckels Four Star since the early 80s and they have served us very well. The only thing that bummed me out, and it was my fault, decades ago I was trying to cut through a duck bone with the shears and snapped one of the blades off. Stupid move on my part, and I learned the hard way. Also have the cleaver that I love.

Cutco has a solid warranty. They are excellent at repairs and replacements. They probably would have replaced it free of charge. Their warranty also states that if their product breaks due to unconventional use, they will replace it for half price. I doubt a duck bone would be considered unconventional use. BTW I recently sent them my big chefs knife for a resharpening. It came back razor sharp again. It's hard to get dull in the first place. They do make good stuff and back it up.

quote:

Originally posted by Woodman:
Start on the left and work your way over.



https://avatarhost.files.wordp...12/go-to-knives.jpeg

You're missing my favorite knife that I use 98% of the time. The Wusthoff Classic 7" Santoku. It is an amazing knife that has completely replaced my Wusthoff classic french chef's knives except for cutting a watermelon.

OP- Really it all comes down to fit and balance for you. A set of knives are sort of like guns. Handle fit is crucial followed by balance and weight for YOU. I love my Wusthoff Classic, set of knives. But go to a good store where you can handle several different good brands. You want forged and German steel/German made or Japanese steel/Japanese made. You can't go wrong with Wusthoff classics (or their other forged line), Shun's, Henckels with 2 men on the logo (the 1 man logo are foreign junk), and some other good knives.......... Contrary to some people, I like a good block set with the essential knives (french chef or santoku, serrated utility knife, paring knife, and bread knife, steel, good scissors and a good block). A 6" non-serrated.....utility is nice to have as well.....But really you're going to use a French style chef's knife or Japanese Santoku 95% of the time +/-. What's posted in the pic above really is all you need 99.5% of the time, but I'd substitute the 7" santoku instead of the smaller chef's knife. I've found you can order a block set from Bed Bath Beyond and use the 20% off coupon and they price out pretty good.

Is that a Cutco knife in that pic? (2nd left)

I sold Cutco knifes door-door when I was in college 30 years ago !! I still have the free sample set they gave me.

We have Wusthofs. I prefer the standard chef's. Mrs prefers santokus. Have the bread, paring, tomato (serrated) and utility. Added an offset bread and boning from Victorinox (fibrox).

I'd you're looking for a nice set on a budget, the Fibrox line is great.

I sold my santoku. Too curvy. Then again, I always had a thing for Sandy Duncan.

The heel spur on that 6" bugs me. The old Italian knife guy insists on leaving it on the knife unless I specifically ask to have it off.

Yes, that is a Cutco serrated utility knife. I use the 8" for 98% - everything unless the 8" is in the sink; then the 6". God forbid I have to use the paring knife.

The serrated would be for slicing up an orange or such.

The bread knife slices a thin onion.

quote:

Originally posted by Woodman:
I sold my santoku. Too curvy. Then again, I always had a thing for Sandy Duncan.

Nothing wrong with Sandy Duncan . We have an office manager that could be her twin .

"Wont break the bank" means different things to different people.

If you want "cheap but serviceable", and only have a hundred or so to spend, get a set of the Victorinox Fibrox knives. They're some of the better budget line/stamped knives out there.

If you want "good value for the money", and have three to five hundred to spend, buy just the 3 or 4 essentials you need from either one of the two main forged Wusthof lines: Wusthof Classic or Wusthof Ikon, depending on which handle shape you prefer. (Skip the Wusthof Gourmet line, which are stamped.)

quote:

Originally posted by TMats:
Gee, you’d of thought there would have been a thread or two on this subject in the Forum

quote:

Originally posted by Ronin1069:
LOL

https://sigforum.com/eve/forums...400010134#2400010134

https://sigforum.com/eve/forums...600059054#2600059054

https://sigforum.com/eve/forums...510044464#1510044464

Kitchen knives are as fast paced as computers so you gotta have a kitchen knife thread frequently.

Here ya' go. Excellent deal on a set of Wustoff.

https://www.amazon.com/Classic...=8-2&tag=googhydr-20

Buy once, cry once... Whustof Santoku. I've had this knife since 2003. Back then it cost me about $80. It's now about $150. I also recommend an Edge Pro Apex sharpening kit.

The Santoku knife is a hard steel and the thin blade, so you use Japanese angles to sharpen it (20˚ total angle with 10˚ per side). I was ready to buy a knew knife until I spent the same amount of money on the edge pro sharpening system. I was using cheap sharpeners that use less aggressive angles to sharpen the blade and I nearly ruined the Santoku. I sharpen it with 600 and 1000 grit stones once a week now. I don't allow it to get dull anymore.

My Santoku is now back to shaving hair off my arm and good for another 20 years. It's now as sharp as it was when it was brand new. I should also mention that my Whustof knives are never put in the dishwasher. I hand-wash them only. Dish washer detergents have abrasives that attack the knife edge and deteriorate the handle and rivets.





This is a really good all-purpose knife.

Tony.

A knife I’ve been using for 25 years now ever since a culinary school internship in Vermont at the Equinox Hotel has been this one, the Victorinox Fibrox. It’s such a great knife, it’s considered a bread knife but it can actually be used like a chef knife too, it’s an all around perfect slicing knife.

Out of all my German and French knives, this actually is one of my favorites:



Fibrox Knife

Wusthof 7" Santoku Classic, ~$90 my recent purchase.

For about 50 years I have been using the very common Old Hickory and Chicago Forge knives. Carbon steel, drop forged, hardwood handles. Nothing fancy, usually found in chain stores (KMart, Target, etc). I have a good butcher knife, couple of good slicers/boners, several paring knives, none of which cost more than about $8 or so each.

I keep a good Wusthoff 10" diamond steel and a set of crock sticks in the kitchen. When a knife starts dulling a bit I can slick up the edge in under a minute.

In my hunting gear I carry matching boning knife and a couple of 4" paring knives along with another diamond steel. All I have ever needed to dress out Colorado mule deer or elk.

Carbon steel must be kept clean and dry. I don't put mine in the dishwasher, just soap and water, rinse, dry and put back in the knife rack. The blades will discolor over time, especially when used with citrus fruits, tomatoes, and other acidic foods. Mottled gray patina is the best description. This hurts nothing, they just look old and experienced (which they are).

Good sturdy steel blades, easily maintained, plenty of spine for tough jobs. You don't have to spend a lot of money to get decent working knives.

I have been happy with my Wusthoffs for many years and still like them but... About a year ago I purchased a Shun Classic Santuko and it is in another class. The Shuns are higher priced but I signed up for their posts and have slowly been replacing the W's when there is a sale on one that fits my uses.