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Started By
Message
Need a good set of kitchen knives
Posted on 8/23/25 at 12:41 pm
Posted on 8/23/25 at 12:41 pm
Wife is fed up with what she has and is looking for a set of knives. This is a little out of my wheelhouse and looking for some recommendations. Thanks fellas
3
Posted on 8/23/25 at 12:47 pm to DownHome
Posted on 8/23/25 at 12:56 pm to Professor Dawghair
Thank you. I was pondering this myself.
Posted on 8/23/25 at 6:42 pm to Sunnyvale
Is she sure she wants a whole set?
The set looks nice on the counter, but honestly I only use three knives 99% of the time.
Knife 1 is a Dexter Santoku with a white rubberized handle, bought it at a restaurant supply house. Takes a good edge, use it 30% of the time.
Knife two is an old French carbon steel Chefs knife, again, takes a great edge. Use it 65% of the time.
Knife 3 is a wood handled Rapala filet knife I’ve had probably 35 years. Use it for anything else except cutting bread
The set looks nice on the counter, but honestly I only use three knives 99% of the time.
Knife 1 is a Dexter Santoku with a white rubberized handle, bought it at a restaurant supply house. Takes a good edge, use it 30% of the time.
Knife two is an old French carbon steel Chefs knife, again, takes a great edge. Use it 65% of the time.
Knife 3 is a wood handled Rapala filet knife I’ve had probably 35 years. Use it for anything else except cutting bread
Posted on 8/23/25 at 7:26 pm to DownHome
I have an older set of Calphalon knives, when they need replacement
I’ll probably pick up Victorinox knives in same configuration…
I’ll probably pick up Victorinox knives in same configuration…
Posted on 8/23/25 at 9:33 pm to DownHome
Dexter-Russell Knives. Won't break the bank. Can put a great edge on them. And it holds that edge very well.
Friend of mine, who is a chef, recommended them to me. Told me thats what most restaurants use.
Yea, the more expensive knives are prettier, But I doubt they function any better.
Friend of mine, who is a chef, recommended them to me. Told me thats what most restaurants use.
Yea, the more expensive knives are prettier, But I doubt they function any better.
Posted on 8/24/25 at 2:50 am to riverdiver
quote:
Is she sure she wants a whole set?
Good question and recommendations. I use about 3 most of the time too. A serrated tomato or utility knife is handy too.
Posted on 8/24/25 at 10:35 am to Professor Dawghair
I only used about three knives too. If there is a restaurant supply store nearby. check them out.
Posted on 8/24/25 at 12:01 pm to moe1967
That's what we currently have. She's looking for an upgrade. Tried to tell her the knives are only as good as the owner. We have had them for a long time and I will be getting new knives shortly anyways. Got to keep the wife happy and if it's only knives then I'm good.
Posted on 8/24/25 at 4:23 pm to DownHome
I've been happy with the same set of Wusthof-Trident knives for the last 28 years and they're still going strong. I have the Grand Prix set. Prefer it over the others because the contoured handles are comfortable. They won't break the bank either.
Posted on 8/24/25 at 6:23 pm to AUHighPlainsDrifter
Can't recommend anything without knowing your budget.
Posted on 8/25/25 at 7:32 am to AUHighPlainsDrifter
Really like our Wustof knives. The chef, Santoku, and pearing cover almost it all.
Posted on 8/25/25 at 7:38 am to moe1967
quote:I have three knives…two DR (boning and skinning) and a Chicago Cutlery chefs knife. That’s all you need. I got the chefs knife as a wedding present in 1995, eventually tossed the wood block and the rest of the set and kept the one knife which has been used thousands of times since.
Dexter-Russell Knives
Get 3-4 good knives and call it a day
Posted on 8/25/25 at 11:47 am to riverdiver
quote:
The set looks nice on the counter, but honestly I only use three knives 99% of the time.
Same here. A Victorinox chef's knife gets the most use
A Victorinox 4 inch serated paring knife gets used for slicing tomatoes and trimming unwanted pieces of gristle and fat from certain cuts of meat.
A longer blade bread knife (unk brand from a wedding gift 30 years ago) gets used for bread and cutting the ribs when halving a whole chicken and removing the spine
A Victorinox 12 inch blade gets used for slicing brisket, and sometimes cakes when I want to use 2 hands on each side of the blade to slice through cakes more symmetrically.
The target audience for Victorinox knives seem to be cooks who look for practical function rather than countertop beauties. I have a slotted knife drawer for my knives to avoid countertop clutter, because my wife finds visible clutter unattractive.
Posted on 8/25/25 at 2:43 pm to riverdiver
quote:
The set looks nice on the counter, but honestly I only use three knives 99% of the time.
This is pretty much me in the kitchen. I mainly use my 8 in. chef's knife when cutting vegetables and some meats. I also use my 6 in. boning knife when parting out meat I get in slabs for trimming excess fat, separating muscle groups, and for sectioning fowl------chicken leg quarters, whole chickens, etc.
I also use a thin bladed carving knife I keep razor sharp for slicing hams, roasts, turkey breasts, homemade bacon into strips, etc.
I have a butcher block set with 10 different knives for prepping and 8 steak knives. I use 3 almost exclusively and 1 small paring knife in lieu of a serated steak knife.
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