re: Best kitchen knives?

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the 15 knife sets have 10 knives you may never use

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This has never happened to me. On my third set. Hell, I use the ones that are not the chef's knife the most.

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This has never happened to me. On my third set. Hell, I use the ones that are not the chef's knife the most.

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Interesting I have a knife set and I never use more than half of them. I literally only use a chef's knife for 99% of tasks.

This is a description for a 15 set:

VALUE SET - 15 pieces knife set includes: 8" chef knife, 8" slicing knife, 5" santoku knife, 5.5" serrated utility knife, 5" utility knife, 3.5" paring knife, 6pcs 4.5" serrated steak knife, 2 pairs of kitchen shears, and hard wood knife block with built-in sharpener

I would never use the slicing knife, the santoku knife, the utility knife, or one of the kitchen shears. I would use the steak knives the chef knife maybe the paring and maybe the serrated (bread) knife

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I use those more than the chef knife. The paring is my favorite. I like the smallest knife possible for the job.

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Yea I like the "this is my knife" and i know it the best so I use it to chop veggies, slice meats and anything in between

It’s very hard to beat victorinox knives

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Victronix is a good one

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I have a couple friends who are professional chefs, 3 butchers and couple fishing guides. They all use Vicorinox. Best bang for the buck. Get a good steel to hone it.

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Interesting I have a knife set and I never use more than half of them.

I literally only use a chef's knife for 99% of tasks.

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Yes

I worked in a high end restaurant. High volume.

The chef and other cooks used their chef knives 95% of the time.


Only not higher because they did a lot of intricate designs in garnishes and specialty deserts etc.


I would like to know about these self sharpening systems

I have an 8” Henckels that I’ve been using for years and love it

Time for a sharpening

There’s a lot of good answers here but the most important thing is a honer. People don’t realize this should be used before every use of a knife.

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I never trusted myself to do it correctly or sharpen my knives.

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You are not sharpening the knife, you are just honing it, standing the sharp edge back up. You don’t have to do it a million times at the speed of light. You just got to pull the knife across 3-4 times per side. Makes a world of difference.

Type of cutting board makes a difference in the life of your blade/edge. Don't ever use a glass cutting board

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Dexter-Russell

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This is what I tell everyone who is thinking about getting into cooking. Interchangeable with Victrinox, IMO. Had two 12" blades and 2 filet knives on my food truck. I still keep one of each in my knife roll even though I hung up the whole cooking professionally thing 3 years ago.

8" Chef Knife
This was my daily knife when I worked for Emeril Lagasse. Got the job done, wasn't fancy and if anything happened to it, I could easily replace it. 8" was more manageable than 12" on a crowded line.

Dalstrong
Shuns are nice and all but you are going to be paying a premium for the name. Several serious professionals that I worked with and had been in the industry for some time used these and raved about them. These are what I recommend to people once they stay interested in cooking. I just got my brother one for Christmas.

As others have mentioned, its not necessarily the knife you buy, but how you take care of it. Learn how to sharpen and hone and keep them clean.