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Posted: 5/15/2022 4:42:08 PM EDT
[#1]
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Posted: 5/15/2022 7:16:27 PM EDT
[#2]
Looks interesting. Will look into. Thanks.
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Posted: 5/15/2022 7:34:51 PM EDT
[#3]
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Posted: 5/15/2022 7:46:02 PM EDT
[#4]
Quote HistoryNo offense, these look like overpriced Chinese knives. Just image search "67 layer damascus" and you'll find identical knives. |
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Posted: 5/15/2022 7:51:08 PM EDT
[#5]
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Posted: 5/15/2022 11:58:25 PM EDT
[#6]
Quote HistoryYep forged classic series here. |
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Posted: 5/16/2022 12:49:18 PM EDT
[#7]
Thanks for the suggestions. I will look into them.
I was surprised at the dullness of the knives he was left with. His ex is a sous chef and surely would be highly annoyed using those knives. But perhaps she took the good ones. I have a mix of non-premium knives but I keep them sharp by sharpening every time before using them. But perhaps I should get a new set for myself when checking out the recommendations. 
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Posted: 5/16/2022 1:59:52 PM EDT
[#8]
Dexter Russell and Victorinox are what pros use. They aren't fancy or expensive, and can handle abuse.
I love Japanese knives. Hard to recommend something because there's a myriad of different options. They generally aren't sold in sets. Some sites I've ordered from or just go to to windowshop: SugiCutlery,Realsharpknife,Chefknivestogo,Carbonknifeco,Knifewear |
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Posted: 5/16/2022 2:06:06 PM EDT
[#9]
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Posted: 5/16/2022 10:41:02 PM EDT
[#10]
If you know your son won't toss them into the dishwasher, and he'd appreciate a nicer set, nothing wrong with the wustof, henkles, or any other premium brand.
However, if you think they'll end up in the DW, get him some Mercer or Victorinox knives and call it good. They'll all work very well. |
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Posted: 5/16/2022 10:54:37 PM EDT
[#11]
Shun
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Posted: 5/17/2022 8:45:29 PM EDT
[#12]
Skip the set and buy the knives you use the most. I have a Shun Classic chef's knife and a Victronox boning knife that cover 90% of what I need to do. I take care of those two. The paring knife and various other knives are disposable as far as I am concerned and I get them from Sam's Club or Costco for cheap.
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Posted: 5/22/2022 4:09:11 PM EDT
[#13]
We do this about once a year. Buy a 8-10 slot knife block.
Then buy a 3-4 knife set plus a steel sharpening rod. Add and delete to suit your tastes. I have used Henckels for 30 years. Plus a few Victorinox and a Russell. Add and delete to suit your tastes. I personally do not like Cutco. Doesn't fit my hands good. |
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Posted: 6/2/2022 5:16:55 PM EDT
[#14]
Quote HistoryQuoted:
Shun Out of an extensive knife drawer, the Nakiri and the Vic boner get used the most. I use the stainless steel Shun exclusively for vegetables. |
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Posted: 6/2/2022 6:59:36 PM EDT
[#15]
Quote HistoryQuoted: Buy one of these, but also buy the Mercer and Victorinox profile that you will like and end up using the most. I have two lengths of Mercer Chef knives, a Victorinox stiff boning knife, and a Mercer Nakiri knife. Out of an extensive knife drawer, the Nakiri and the Vic boner get used the most. I use the stainless steel Shun exclusively for vegetables. Quote HistoryQuoted: Quoted: Shun Buy one of these, but also buy the Mercer and Victorinox profile that you will like and end up using the most. I have two lengths of Mercer Chef knives, a Victorinox stiff boning knife, and a Mercer Nakiri knife. Out of an extensive knife drawer, the Nakiri and the Vic boner get used the most. I use the stainless steel Shun exclusively for vegetables. https://www.amazon.com/dp/B000QCNJ3C?tag=arfcom00-20 |
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Posted: 6/3/2022 12:11:00 PM EDT
[#16]
Quote HistoryQuoted: Buy one of these, but also buy the Mercer and Victorinox profile that you will like and end up using the most. I have two lengths of Mercer Chef knives, a Victorinox stiff boning knife, and a Mercer Nakiri knife. Out of an extensive knife drawer, the Nakiri and the Vic boner get used the most. I use the stainless steel Shun exclusively for vegetables. +1 I use a Shun or paring knife pretty much 100% of the time I'm doing veggie prep. I keep a wusty for beater stuff like putting holes in #10 cans or hacking through chicken bones or blocks of hard cheese. I have a Vic boning knife, granton and bread slicers and they are fine tools, I always recommend the fibrox stuff to people. Honesuki is nice too if you're cutting up a lot of chickens. |
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