CorvetteWaxer wrote:Barnes93cb wrote: ↑Sat Nov 11, 2017 10:56 am
Chef knives. We have some awesome tableware.
Obviously, in most cases if you spend more, you get more (up to a point of diminishing returns). However, even lower cost knives can be really good, especially if you get a good honing steel and keep the edges true before use.
I would recommend not buying a "set" and instead buying individual blades as you need them. The sets are usually cheaper material steel and a cheap block at a higher price. Also, they tend to include knives you may never use. Find a knife with ergonomics you like and investigate the steel used. The most important part really will be what steel the blade is made from. Something too soft and it will require a lot of sharpening, and will likely be prone to rusting. One that is too hard will keep it's edge longer, but be a bitch to actually sharpen and likely need to be sent out to have it sharpened by a pro with the correct stones.
I have a very expensive set of knives that I wish I had not purchased. They are good, but I barely use but 3 or 4 of the blades and could have gotten so much more for the money (or much less) by buying the knives I need and not all the extra crap in the ~$1200 kit.
I’m going to speak for Zilch and I both on this and let him offer his two cents if needed. We share the open stock concept. Knife sets are usually shit and as already stated, you won’t use 75% of what you have.
Left to right-
Table knife - Messermeister
Table knife - Messermeister
Pairing knife - Wusthof
Tomato knive - our next to replace. It will be most likely be Wusthof.
Table knife
Table knife
Bread knife - ToJiro
Chefs knife - Wusthof
Our current full (including four table knives) set minus a boning knife and peeling knife running around in drawers that we don’t use enough to care about storage or quality. That being said, we take knives pretty seriously in this kitchen. They will hands down make your work load easier if used properly. Zilch has done his fair share of research to determine his wants and I have taken my suggestions from culinary professionals when purchasing.
A good chef’s knife should be doing 90% of your work. Go to crate and barrel or even Bed, Bath and Beyond and feel some things out. Weight will make a massive difference. Zilch’s chef knife is honestly too heavy for me to use properly so I stick the the paring knife for jobs that the chefs knife should be handling. Crate and Barrel also puts their knives on sale frequently. I’d suggest making use of some Black Friday goodness on this.
Put your money in a few good ones and skip the sets.
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said I only really use maybe 5 different knives myself.
ass means that I'm just experiencing 
luck?
