re: Recommend me a Set of Knives

Another thing is knowing how much you use it. Japanese steel is harder than German and holds an edge longer. However this makes them more brittle if you improperly use them. Keep a honing steel around for regular use and you should almost never have to resharpen on a stone. The majority of my chefs prefer japanese steel, but to each their own. Another quality japanese name brand is Miyabi.

Ok. Snotty pants. I know there are more expensive knives. What I'm saying is that I probably have 2k worth of knives in my pantry and I like my white handle one the best.

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Don't get a set, just get what you use the most.

8" chef's knife
serrated bread knife
carver
small paring knife
rod to hone the edge

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I'd say that is as sound of advise as I've seen in this thread, but I would add one more, and that's a boning knife. Nothing more needed when you need to trim meat or break meat down. It would probably be fourth on my list after chef's, pairing, and bread.

And for the record, there are a lot of knife options out there, but I don't believe the answer for the individual is status related or can be summed up in a one size fits all solution, but what feels most comfortable, can hold and maintain an edge well, and proves functional to the user. More important is that you buy knives that you feel second nature in using. I would look at something that I would feel comfortable in cutting up 30 lbs of veg in a sitting and be comfortable and not spent afterwards with. There is nothing worse than using a knife that works you over, so the way it fits your hand and index finger, the curve of the blade, and it maintaining its edge are critical elements IMO to what is the best knife option for you.

I have these.



Henkel Mikado Series. Really great knives. The Santoku knife, i use the most.
I think they are $180. Good quality without breaking your bank. And i have a Wuhstoff boning knife as well.

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make sure you get a knife sharpener too. Your $120 knife is the same as one from dollar general if you don't keep it sharp.

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Global is the worst wanna be he'd knife out there. Shun by far has the best product on the market. They are comfortable, stand up to tons of work and keep a sharp blade longer than any knife I've owned. I have a shun bob Kramer that used to be insanely awesome I just used it for so long I got into the steel folds.

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For ease of sharpeing and keeping a nice edge on it a Sabatier 8-10 inch Chefs knife.

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I have Sabatier and Wusthof Chef's knives. I use the Sabatier almost exclusively since it takes and holds an edge much better. The carbon steel just requires cleaning after use to prevent corrosion. I use stainless steel knives for all other purposes. Since they do not get the same level of use they do not lose their edges as often as the Chef's knife.

Consumer Reports liked the Ginsu Chikara series.

Obviously, my only familiarity with Ginsu was their lame infomercials which destroyed all of their credibility (it can cut through a penny. Wow, a penny? Yes, a penny.)

Is this one of those things where they are shitty knives but cheap so Consumer Reports has it balanced out, or has someone used that set and determined that they are actually serviceable as knives?

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Another quality japanese name brand is Miyabi.

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I have 2 of Miyabi Morimotos. Made by Henkels with Japanese blades and German handles.

I like them a lot, but I don't know a ton about knives.