Knives

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UT94BBA

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I'm looking for a new set of knives. I currently have an old Wusthof grand prix starter set that I had in college and I want to upgrade.

Any suggestions? Cost is not a huge factor, just want to get the best quality knives that are relatively easy to care for. Global, Wusthof, ???

Thanks in advance
 
Firstly, you have to get knives you like regardless of name brand or perceived quality. So insist on holding them before purchasing. Even better if they'll let you cut some carrots.

You can read all about the quality differences and care differences of this steel, that steel, high carbon, etc but ultimately you will hate any knife that feels wrong.

If you're looking for performance then you'll also generally want to buy piecemeal. A 8 or 10" chef's knife, a paring knife, and a 10" serrated bread knife will work for 90% of household cooking. Throw in a boning knife, cleaver, etc if you actually cook something that those help with.

I like the Forschner/Victorinox knives. They feel good to me, perform well, and are dirt cheap.

Remember, get knives that feel "right" in your hand.
 
I have the Magic Blades, and love them. I am pissed that the little chopper/cleaver one broke a while back, by far my favorite knife ever to chop with. But the Chef's knife, they call it the "Rock in Chop" feels absolutely great in my hands.

My sister in law started selling CutCo knives last year, so they have a set over there. Very sharp but it feels like I'm trying to wield a claymore when I'm over there and hate the damn things.
 
There are 2 different kinds of steel that you want:(1) High Carbon Stainless Steel
Henckels
Wüsthof
F. Dick
Schaaf
Messermeister
Global

(2) Very High Carbon Stainless Steel
Shun
Chef'sChoice
MAC
Global

READ ALL ABOUT IT: The Link

You just need to pick a knife with the hardness that you want that feels good in your hand at a cost that you can stomach.

I have an 8" Mundial knife (made in Brazil) that falls in the "HIGH Carbon Stainless Steel" category and cost me about US$30. It looks exactly like a Henckels or Wüsthof .

Suerte chico
 
You guys convinced me. I'm picking up a Victorinox Santoku and a 10" Chef's knife... I'll let y'all know how they perform in a week or so.
 
My latest edtion of Cook's Illustrated (think that's the one) had the Forschner knife as a best buy.

It was about $40 or so, iirc.

I'll let y'all know how they perform in a week or so.

Let me inject a bit of reality here, and I don't mean to douse any enthusiasm among the knife faithful.

The knife, as will proabaly all high(er) end knives, will perform well. Some knives will fit your hand better than others and those knives will, in the user's opinion, perform "better". But the high(er) end knife that does not fit a person's hand well is still a good knife even if it does not perform (as) well for that individual.

The knife is a tool. It will not make you a better cook or chef, assuming that you have something more than a butter knife you're using.

High end knives like the Japanese styled knives, the ceramic (white and black), and the Global are more for ego than culinary performance: more for looks than substance.

It's like cameras. More pixels are not necessarily better. An expensive camera will not make one a better photographer. It's a tool. You still have to do the work, learn the skills, hone your craft. Once you've done that then you'll realize that all this talk of fancy knives is just so much bluster.
 
My 8" Mondial chefs knife was ~US$30. I like that value. Vamos South America!!!!!!!!!!!!!

It's a tool that I just used to chop some walnuts, onions, & green apples for my tuna salad.
smokin.gif
 
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