Kitchen

[Poodlepet2]

We have decided it's time for a new knife set. Over the years, we have spent some big bucks on some specialty knives, and it's disheartening because a number of them have disappeared- not pointing fingers- but many things went missing after using professional movers. DH is putting this in my lap,and I know next to nothing, other than what knowledge Alton Brown passed on the knife show. WHAT am I looking for in knives in terms of materials they are made from? Rivets-yeah or no? Brands? Place to buy from? Advice is welcomed. THANKS, Poodlepet

[betteb]

Check out 286-584 on HSN. I bought these a couple of months ago and I really like them.

I too have spent big bucks on expensive knives, and these perform as well or better.

[KYToby]

Cook's Illustrated (and many chefs and cooks) recommend purchasing the individual knives you will use rather than a set -- as many knives within asset are not used. I have a very expensive set of knives from France that I love, but I recognize that 98% of the time, I reach for my 8" chef's knife.

The Cook's Illustrated top pick for chef's knives is the 8" Fibrox knife by Victorinox. It is only $30 or so and quite good.

If you really want to buy a set, I think the two best are Shun (the sharpest out of the box) or Wustoff. Lamson Sharp also makes good knives as well. Both the Shun and Lamson will allow you to send the knives back to the factor for free resharpenbing.

One tip, regardless of the brand or type, get your knives professionally sharpened yearly (at least the ones you use regularly). Honing steels do not sharpen.

[patbz]

Frequently Williams Sonoma runs good sales on great knives. Our son is a Chef so we started him off with questions small Wustoff set from Costco but his numerous additions have been various brands bought individually.

[Snowpuppy]

Wustoff would be my rec as well. Along with buying them individually unless you can find a set that really fits your needs. As another poster said I find myself reaching for the same couple of knives over and over.

I have mostly Chicago Cutlery, back when they were made in the US. Oak riveted handles and steel blades.

Like you I've lost a few over the years but the initial investment has paid off.

[Poodlepet2]

Thank you all for responding. Cutoff is in the running, but I have never heard of Lamson or Shun, but I love the idea that you can send them back for sharpening. That is one thing Alton Brown stressed:sharpening is very different than honing and is best done by a pro. KY, I have thought about the "set" issue. Why pay for knives I will not be using-for example, a parking knife. I am not a pro and frankly, I am a bit clumsy. A safer bet for me is to use a peeler, then cut the fruit or veggie with a sharp knife.....that being said, I don't know what I need....We have a great serrated knife....but when it comes to cutting meats and poultryx-files or raw-and I am assuming there is a difference in knives. Safety is everything because in the past 12 years I have been to the ER four times-twice because of cans! Sad but true. Where can I research technical names of knives? THANKS, Poodlepet

[queendiva]

On 11/7/2014 KYToby said:

Cook's Illustrated (and many chefs and cooks) recommend purchasing the individual knives you will use rather than a set -- as many knives within asset are not used. I have a very expensive set of knives from France that I love, but I recognize that 98% of the time, I reach for my 8" chef's knife.

The Cook's Illustrated top pick for chef's knives is the 8" Fibrox knife by Victorinox. It is only $30 or so and quite good.

If you really want to buy a set, I think the two best are Shun (the sharpest out of the box) or Wustoff. Lamson Sharp also makes good knives as well. Both the Shun and Lamson will allow you to send the knives back to the factor for free resharpenbing.

One tip, regardless of the brand or type, get your knives professionally sharpened yearly (at least the ones you use regularly). Honing steels do not sharpen.

I agree. I could get away with maybe 2 knives: I just bought the 8" Fibrox chef's knife and I have a paring knife. Seldom use the boning knife or any others. I would add a serrated knife/ bread knife to the list. I have a very expensive set which I inherited and seldom use. Will give it to one of my sons when they leave for their own homes.

[Nickname1]

Try checking out a restaurant supply store if you have one near by. I purchased a Victorinox chefs knife there(cheaper that the Swiss Army store $ in the mall). But knives I use the most are the ones I purchased from the food service section of Sam's Club, by Tramontina, but now sold under Sam's Baker&Chefs brand. Actually my local Costco recently had them too (Tramontina). Nothing fancy and they do the job. I tried a Cutco, and couldn't justify the price.

[Poodlepet2]

First off, my apologies for the typos: the Kindle seems to write what it wants. I have a couple of questions. When it comes to boning, is that a knife that is specific for poultry? Klutz though I am, I saw an inexpensive class being offered by Craftsy that deals with prepping chicken-including deboning: that would be a skill so worth my time to learn. Is there one knife or two involved? What about fish? I love watching Rachel Ray giving delicate herbs and green onions fantastic chops. I will never have the speed she has, but what kind of knife is she using? Thanks, Poodlepet

[HonnyBrown]

Poodlepet,

I have some very good, professional level knives. The best ones are from Cutco. I gave my Mom one.

The ones that I find myself using regularly are the ones I picked up from Target and different places! The brands is Kuhn Rikon and I love them. They feel good in my hands.