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Old 07-22-2013, 02:40 PM   #1
a1fa OP
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Kitchen Knives

What do you know about kitchen knives? I'm looking for a good set that will not break a bank. My current Walmart set is 8 years old and is no longer cutting the mustard.
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Old 07-22-2013, 02:58 PM   #2
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Have you had them professionally sharpened? 8 years is nothing to a bar of steel, unless you've worn them down to nubs or the garbage disposal ate them.
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Old 07-22-2013, 03:30 PM   #3
a1fa OP
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They are crappy knives. Time for an upgrade.
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Old 07-22-2013, 03:34 PM   #4
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awesome thread idea!!
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Old 07-22-2013, 03:55 PM   #5
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I watch this on PBS all the time, gotten many ideas ( recipes) from the show, Id like to think they are knowledgeable about equipment too.

http://www.americastestkitchen.com/e...hp?docid=32203
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Old 07-22-2013, 03:56 PM   #6
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I'd suggest passing on a set of knives -- spend your budget on a couple of "GO TO" blades.
1st - a medium sized chef's knife - most of the budget goes here. I use a Gerber, easy to sharpen, then a quick swipe of the steel as needed. Easy on the budget.
2nd - boning knife, meat cutter I use Dexter professional blades, easy on the budget. Easy to keep razor sharp.
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Old 07-22-2013, 04:00 PM   #7
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Quote:
Originally Posted by Bokrijder View Post
I'd suggest passing on a set of knives -- spend your budget on a couple of "GO TO" blades.
1st - a medium sized chef's knife - most of the budget goes here. I use a Gerber, easy to sharpen, then a quick swipe of the steel as needed. Easy on the budget.
2nd - boning knife, meat cutter I use Dexter professional blades, easy on the budget. Easy to keep razor sharp.
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Old 07-22-2013, 04:30 PM   #8
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What are you going to do with them? Hacking up birds, slicing roasts, sushi all require different styles of blades. I have a small 4" Global knife which is ungodly sharp but the blade and handle are very thin. It is great for fish but I would not think a bigger version would work well on bigger beasts. I have a couple of ceramic knives, one really cheap and the other not so much (around $40) they are surgical-sharp but not for bones or cheese, they also chip/break easily. I have a bunch of Henckels Pro "S" knives but I would not recommend them.
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Old 07-22-2013, 05:51 PM   #9
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Quote:
Originally Posted by Bokrijder View Post
I'd suggest passing on a set of knives -- spend your budget on a couple of "GO TO" blades.
1st - a medium sized chef's knife - most of the budget goes here. I use a Gerber, easy to sharpen, then a quick swipe of the steel as needed. Easy on the budget.
2nd - boning knife, meat cutter I use Dexter professional blades, easy on the budget. Easy to keep razor sharp.
I like gerber stuff, they also made a sweet set of scalpel looking steak knifes:

Vintage gerber:
http://www.ebay.com/itm/Vintage-Gerb...item27cf245298

http://www.ebay.com/itm/6-Vintage-GE...item5d41778e87
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Old 07-22-2013, 05:56 PM   #10
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Be willing to spend 100-150 on a good 8" chefs knife. You will not regret it. With proper care will last a lifetime. I personally use a Global.
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Old 07-22-2013, 06:41 PM   #11
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I have a bunch of nice knives and I enjoy using and sharpening them.

If I could only have one it would probably be a Santoku blade, I have a couple and like them. The hollows help tomato slices fall right off.

http://www.williams-sonoma.com/produ...nckels-knives&

A 10" chefs knife is a REALLY close second. I have a Henkles there too.

I also have a couple 4" Ken Shun wide paring knives that are slick.

These were all gifts from weddings, Christmas etc.

I would skip the "block" set as suggested and buy a couple really nice blades. Check out your local restaurant supply house, they have real nice knives for not a lot of Williams Sonoma markup.
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Old 07-22-2013, 07:20 PM   #12
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I have a set of Gunter Wilhelm for a bunch of years and they have been GREAT knifes.
There Life Time warranty is REAL. I broke a 10" chef knife in half (my bad) and after couple email with a photo of the broken knife and got a brand new one in the mail, that was couple months ago.

HIGHLY RECOMMEND!

http://gunterwilhelm.com/single-knives/
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Old 07-22-2013, 07:35 PM   #13
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Forschner,

Good knives. Won't break the bank. Swiss made.
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Old 07-22-2013, 07:41 PM   #14
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Quote:
Originally Posted by sailah View Post
I have a bunch of nice knives and I enjoy using and sharpening them.

If I could only have one it would probably be a Santoku blade, I have a couple and like them. The hollows help tomato slices fall right off.

I also have a couple 4" Ken Shun wide paring knives that are slick.

These were all gifts from weddings, Christmas etc.
+1000 on anything by Shun. DW gave me two for BD a long time back and they are fabulous. The Wusthof's they joined in the rack get jealous because I always reach for the Shuns first.
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Old 07-22-2013, 07:47 PM   #15
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Originally Posted by grelcar View Post
Forschner,

Good knives. Won't break the bank. Swiss made.
+1. Forschner with the fibrox handle, 10" chef knife is my go to knife for everything. Keep it razor sharp. I have a couple handmade paring knives that I use too, but the wusthoffs sit in the drawer while the forschner never gets put away. It's lightweight, it sharpens easily and holds the edge well, thin enough to slice with very little effort, but durable.
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