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re: Preferred knife set for the OT...
Posted on 4/9/25 at 9:28 am to schatman
Posted on 4/9/25 at 9:28 am to schatman
This guy does custom work, using discarded blades from lumber mills.
C. Thomas Knives
He does more than kitchen knives. Uses all kinds of nice wood.
I have a couple of his kitchen knives. Each comes with a sharpening block.
I’ve also had a set of Global knives for >20 years. Same set is still sharp today.
Global knives at Williams-Sonoma
C. Thomas Knives
He does more than kitchen knives. Uses all kinds of nice wood.
I have a couple of his kitchen knives. Each comes with a sharpening block.
I’ve also had a set of Global knives for >20 years. Same set is still sharp today.
Global knives at Williams-Sonoma
This post was edited on 4/9/25 at 9:39 am
0
Posted on 4/9/25 at 9:43 am to schatman
Wusthof Classic set. Got it when we got married, no regrets.
Posted on 4/9/25 at 9:48 am to SidetrackSilvera
I've posted on this subject before on the Food and Drink board.
I have a bunch of Shuns, a few of the cheaper Wusthofs, some old Chicago Cutlery that I still like, and a few random cheaper knives.
I rarely use the Shuns. I like them, especially the Kiritsuke, but I just don't use them day to day. I use cheaper knives. I also tend to only use one knife 90% of the time.
My suggestion is to buy a cheap set like this:
Use this set to figure out which of those knifes you will actually use, then buy a high end version of that knife, and maybe one or two others. If you rarely use a knife, it will probably stay sharp for a long time and be ready when you want it, so a cheap one will fill that need well.
Day to day, I use a cheap set similar to the one I linked, and save my Shuns for when I want to do serious cooking.
I have a bunch of Shuns, a few of the cheaper Wusthofs, some old Chicago Cutlery that I still like, and a few random cheaper knives.
I rarely use the Shuns. I like them, especially the Kiritsuke, but I just don't use them day to day. I use cheaper knives. I also tend to only use one knife 90% of the time.
My suggestion is to buy a cheap set like this:
Use this set to figure out which of those knifes you will actually use, then buy a high end version of that knife, and maybe one or two others. If you rarely use a knife, it will probably stay sharp for a long time and be ready when you want it, so a cheap one will fill that need well.
Day to day, I use a cheap set similar to the one I linked, and save my Shuns for when I want to do serious cooking.
Posted on 4/9/25 at 10:37 am to CharlesUFarley
I have a Wushoff set I really like. I've had the more expensive and the cheaper Santoku knives from that line. I actually prefer the cheaper one but the key is to keep them sharp. Doesn't matter if you get a knife from Walmart of Wusthoff keeping them sharp is the key.
Posted on 4/9/25 at 11:10 am to schatman
I got a newish set of autopsy knives from a pathologist several years ago. Fricking sharp sharp. But I couldn't bring myself to use them. Sold them on ebay.
Posted on 4/9/25 at 11:24 am to BigPapiDoesItAgain
quote:
I'm not even getting into various stainless steel types, vs SS Clad wtih carbon steel edge vs carbon steel. That is a whole other discussion.
That’d be good thread.
quote:
What they will do is make prep work more enjoyable and safer.
No doubt good knives are better. But I’m part of the 99% of folk who don’t cook at a high enough level for it to make an appreciable difference. I don’t pretend to be a professional chef.
Posted on 4/9/25 at 11:26 am to schatman
Just remember. Japanese knives are for slicing. German knives are for chopping. If you use Japanese knives for chopping they will chip.
I have Shun, Zwilling and one Yoshihiro chefs knife.
The Yoshihiro
I have Shun, Zwilling and one Yoshihiro chefs knife.
The Yoshihiro
This post was edited on 4/9/25 at 11:38 am
Posted on 4/9/25 at 11:30 am to VABuckeye
quote:
Just remember. Japanese knives are for slicing. German knives are for chopping. If you use Japanese knives for chopping they will chip.
I have Shun, Zwilling and one Yoshihiro chefs knife.
Always wondered what kind of knife they used. Thanks!
Posted on 4/9/25 at 12:15 pm to schatman
Go to knife shows and talk to custom makers. I'm slowly replacing my old Henkels with custom pieces.
There are also companies like Bradford Knives that are great quality made in Washington state.
There are also companies like Bradford Knives that are great quality made in Washington state.
This post was edited on 4/9/25 at 12:17 pm
Posted on 4/9/25 at 12:15 pm to schatman
If I had to get just one set, probably Global or Warther. I have mostly Miyabi but I can't let my fiancée use them without knowing she'd frick up the edges. I have a Global GF98 chef's knife that is my workhorse along with a few others that I keep in a kitchen drawer knofe block that she can use. I have a few Warther knives, great value in S35VN steel and 100% USA made.
This post was edited on 4/9/25 at 12:19 pm
Posted on 4/9/25 at 12:21 pm to schatman
quote:
Zwilling - Wusthof - Shun
This post was edited on 4/9/25 at 12:22 pm
Posted on 4/9/25 at 12:48 pm to Trout Bandit
quote:
Food and Drink Board
All the other boards suck compared to the OT and Political boards.
Posted on 4/9/25 at 12:50 pm to schatman
I knew a guy that brushed several times at work and if he sneezed he rushed to the doctor.
Posted on 4/9/25 at 12:55 pm to schatman
Zwilling Pro. You don’t really need a full set unless you’re really getting into gourmet shite. For most folks that love cooking a few meals per week, the 8” chef’s knife, a filet knife, and a paring knife are all you really need. If you want to get fancy and get the whole set though, by all means go at it big.
Shun makes some great knives, but the steel is almost too hard and is a pain in the arse to take care of and they’re almost too nice looking. If you want Japanese route, Miyabi and Mac are great as well. Miyabi and Shun are very similar. Mac has a more utilitarian feel. Not flashy, but great workhorse knives.
Shun makes some great knives, but the steel is almost too hard and is a pain in the arse to take care of and they’re almost too nice looking. If you want Japanese route, Miyabi and Mac are great as well. Miyabi and Shun are very similar. Mac has a more utilitarian feel. Not flashy, but great workhorse knives.
This post was edited on 4/9/25 at 1:00 pm
Posted on 4/9/25 at 2:05 pm to schatman
We prefer whatever no name ones we got at the family Cajun Christmas 20+ years ago. Came with a wooden block to display them on the counter too!
Brands don’t matter if you can work the knife sharpener on the back of the electric can opener.
Brands don’t matter if you can work the knife sharpener on the back of the electric can opener.
Posted on 4/9/25 at 2:56 pm to Spasweezy
quote:
Zwilling Pro. You don’t really need a full set unless you’re really getting into gourmet shite. For most folks that love cooking a few meals per week, the 8” chef’s knife, a filet knife, and a paring knife are all you really need. If you want to get fancy and get the whole set though, by all means go at it big.
I used credit card rewards points to get the Zwilling Professional S 18 piece set last year. So far we love this set but we had a $90 set from Costco before this.
Posted on 4/9/25 at 2:56 pm to Trout Bandit
quote:
Food and Drink Board
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