Help choosing kitchen knife set

SugarSmacks said:
Cutco in my honest opinion is overrated and overpriced and I detest the handles. I have a random assortment of shun knives, original series, the old shun pro single edged series, ken onion and new shun fuji. I prefer shun due to availability, balance and edge. In my opinion they are the sharpest, and most ascetically pleasing. The old single beveled shun nakiri knives I have are the sharpest knifes I own.

Global would be my second choice due to price and availability, but they are too light weight for me and can easily slip and take off my hand.

For Traditional western style knives, I like Misono. Western style with a japanese razor edge.


you mentioned hattori, these are incredible but cost a fortune.

Img499.jpg


it is a gorgeous blade though.
Click to expand...

I'm so jelly.
 
Got two sets, a metal set of Henckels that are probably older than I am, and a set of ceramic knives. The ceramics are way sharper and never need to be sharpened, but you can't bend/flex them at all or else they'll shatter, also gotta be careful washing them, I chipped the blade on my paring knife but it's still fine. Also has a lifetime warranty if any of them break they'll send you a new set.

Look like this, white blade black handles.

250px-Zayka-apache.jpg
 
the uber hot Kristen from this season's top chef uses Togiharu and Misono knives
 
We have Henkel Zwilling and Wusthof and I prefer Wusthof.
 
Actually, another thing I didn't care for about the Shun was the blade seemed to be a bit taller (or wider, however you want to define it), but that may just be because it was short (only 6", I prefer a longer chefs knife).

I've been cooking for a few years, and recently decided to take it up as a serious hobby. A lot of you seem like you really know what you are talking about, so what things would you look for (i.e. what I should be looking for when I hold it, use it, etc.) when trying to buy a knife?
 
Ring Shark98 said:
Actually, another thing I didn't care for about the Shun was the blade seemed to be a bit taller (or wider, however you want to define it), but that may just be because it was short (only 6", I prefer a longer chefs knife).

I've been cooking for a few years, and recently decided to take it up as a serious hobby. A lot of you seem like you really know what you are talking about, so what things would you look for (i.e. what I should be looking for when I hold it, use it, etc.) when trying to buy a knife?
Click to expand...

Really you are looking for a combination of comfort, balance and edge. You want something that feels good in your hand and that you have good control over. I prefer Japanese knives because most of them especially singled beveled are made out of harder steels and sharpened at lower angles. Result being a sharper albeit more brittle and fragile edge. I prefer sharpness to strength because I cut a lot of fish and veggies so I have a wide assortment of slicing/sashimi and veggie knives.

I also like big knives, just used to it, used to only use chinese cleavers as a kid. Knife size and style, and finish vary on the knifes intended use and on the users personal preference.

I like Sur La Table because they carry a wide assortment of knives and have a chopping block and they will let you test them on carrots and celery. I have been to a couple stores that have had this.

While I am a sucker for damascus and artistic knives, like shun, I still buy for function based on my personal preference.
 
You must log in or register to reply here.

Latest posts

Forum statistics

Threads
1,280,764
Messages
58,316,282
Members
175,999
Latest member
Rosabelot

Share this page

Back
Top