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Posted: 1/7/2015 5:28:04 AM EDT
| I am looking to upgrade my kitchen knives. What are the sharpest, lowest maintenance, hopefully dishwasher safe set there is without spending a million dollars? I hope it would have a wood block or something along that line for counter storage. |
| German steel, I do not put them in the dishwasher, let a good blade bang against glasses and such? There is a big difference between good steel and what you get anywhere else. We got a nice set, I have never liked it, some stupid serrated blades you can't sharpen. But was a wedding present. MY ex #1 got the good German blades, I have always missed them. Prepare to pay $100 a knife though |
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German steel is good but if you want really sharp knifes Japanese steel is the ultimate IMO, German knifes are usually sharpened to 20 to 25 degree edge angle, 40 to 50 inclusive, Japanese knifes are normally around 16 deg and much sharper and the steel is harder, that's just my opinion as I own both.
Never put your kitchen knifes in the dishwasher, treat them the same as you would your expensive folder or fixed blade hunting knife. I own several, take a look at Shun they are VG10 steel and come out of the box razor sharp they are all expensive though, I wouldn't recommend buying a set , most all jobs in the kitchen can be done with a good chef knife and a bread knife. |
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I prefer Henckel but Trident is also well known.
My .02, don't wash knives in the dishwasher. Get a decent sharpening stone, 2 sided is nice but a big 3 sided stone in oil is great, hold it at about a 15 to 20 degree angle to the stone and stroke. I start at the top of the stone with the back end of the blade and slide the knife across the stone so the tip of the knife is at the bottom of the stone - opposite side from where you started. Carbon vs. Stainless - carbon is easier to sharpen while stainless hold an edge better. I've got one of my grandmother's knives that's more than 50 years old (discolored and the blade is about a 1/2" thinner than original due to sharpening over those years) but that carbon knife is the sharpest in the drawer. (edited) |
People say don't put kitchen knives in the dishwasher, but there's no better way to learn how to sharpen your own kitchen knives because you'll have to sharpen them all the time. 
ps - I use this for most of my kitchen sharpening Fallkniven Ceramic Steel and it works great. For yearly bevel cleanup (to counteract my lazy freehand sharpening with the steel) I use a Sharpmaker. |
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If you want American made check out Warther's in Dover, OH. They have started using S35V now and they have a nice, unique look to them.
But, yes German aka. Henkels, Wusthof, or Messermeister are very nice as well as most Jap like Shun is great too. I'd say its up to what you want to pay. |
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Lots of good info in this thread: http://www.ar15.com/forums/t_1_163/1209206_RECOMMENDATIONS__Knives.html
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Another tip...this one will keep your fingertips where they belong...on your fingers. Do NOT put your knives in the dishwater, either. Unless you like playing Russian Roulette. Wash your knives ABOVE the water line, rinse them directly and dry them immediately with a dry towel. |
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I would stay away from Shun knives.
I have had a set of Wusthof knives for about 15-20 years, they have been great. Never a single chip in a blade, just steel them and sharpen them once a year or so. They have cut everything to my satisfaction, including Fugu (OK, I'm making the Fugu part up). Got a set of Ken Onion Shun knives for a vacation home, the things started chipping immediately. Visible chunks out of the blade. They were not abused by batoning them through coconuts, weren't used on granite cutting boards...they were used exactly the same as the Wusthofs and self destructed. An internet search will reveal a plethora of similar complaints. Chipped blades galore. I've sharpened past the chips a couple of times, most recently putting a 21 degree per side bevel on the things, and it does seem to make the edge more durable, but this could be because I use the Wusthofs 90% of the time (no longer have the vacation place, so I have both knife sets at home). Shun Shun. |
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Decide your price range. This will determine if you will get a forged or stamped knife.
Stamped- Forschner or Victorinox Forged- Wusthof or Henckels for German, if you want to try Japanese Tojiro is a good knife at a decent price. These guys have been helpful in my searchings for Japanese knives. ETA: I also recommend stay away from Shun and Global. |
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My recently ex-wife and I got the Calphalon Contemporary set for a wedding gift and I really liked it for a first set of decent knives. They're not super expensive and IMHO they held their edge very well. I primarily used the santoku and chef knives. I would run them across the steel regularly and wash by hand. The wife would put them in the dishwasher. Cause of course "I think I know everything and I don't." It turned the handles all white cause the soap dried them out.
Wusthof Ikon Cremes are next for me. |
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Quoted:
I would stay away from Shun knives. I have had a set of Wusthof knives for about 15-20 years, they have been great. Never a single chip in a blade, just steel them and sharpen them once a year or so. They have cut everything to my satisfaction, including Fugu (OK, I'm making the Fugu part up). Got a set of Ken Onion Shun knives for a vacation home, the things started chipping immediately. Visible chunks out of the blade. They were not abused by batoning them through coconuts, weren't used on granite cutting boards...they were used exactly the same as the Wusthofs and self destructed. An internet search will reveal a plethora of similar complaints. Chipped blades galore. I've sharpened past the chips a couple of times, most recently putting a 21 degree per side bevel on the things, and it does seem to make the edge more durable, but this could be because I use the Wusthofs 90% of the time (no longer have the vacation place, so I have both knife sets at home). Shun Shun. Thats crazy I have a mix of wusthof and Shun knives and they have all held up great. The Shuns do have a very fine edge on them. |
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Thats crazy I have a mix of wusthof and Shun knives and they have all held up great. The Shuns do have a very fine edge on them. Quoted:
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I would stay away from Shun knives. I have had a set of Wusthof knives for about 15-20 years, they have been great. Never a single chip in a blade, just steel them and sharpen them once a year or so. They have cut everything to my satisfaction, including Fugu (OK, I'm making the Fugu part up). Got a set of Ken Onion Shun knives for a vacation home, the things started chipping immediately. Visible chunks out of the blade. They were not abused by batoning them through coconuts, weren't used on granite cutting boards...they were used exactly the same as the Wusthofs and self destructed. An internet search will reveal a plethora of similar complaints. Chipped blades galore. I've sharpened past the chips a couple of times, most recently putting a 21 degree per side bevel on the things, and it does seem to make the edge more durable, but this could be because I use the Wusthofs 90% of the time (no longer have the vacation place, so I have both knife sets at home). Shun Shun. Thats crazy I have a mix of wusthof and Shun knives and they have all held up great. The Shuns do have a very fine edge on them. Link |
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I love my Victorinox/Forschner knives. I don't have a full set. My favorite is the 8" chef's knife. I use it ALL the time. I have a nice Henckel that just hangs on the magnet most times unless the wife and I are both cooking. One day I'll pick up a 10" just because. They aren't "knife snob" knives but they sure as hell get the work done comfortably and they are easy to clean and maintain. Also, if something happens to one I'm not out hundreds of dollars.
If I were you, I'd buy individual big knives for what you want/need and then get a matching or nice set of steak knives to go along with it. You'll have to get a block separate but that's no big deal. Lots of working/pro chefs use these in commercial kitchens and they come up again and again in America's Test Kitchen reviews. http://www.amazon.com/Victorinox-7-Piece-Fibrox-Handle-Cutlery/dp/B001GM4RBE/ref=sr_1_3?ie=UTF8&qid=1421119821&sr=8-3&keywords=forschner+set |
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I was going to buy a Shun 7" santoku and 4" paring knife, but ended up getting some Victorinox Rosewoods instead.
I bought this set and this santoku. I'm not a chef, I use them daily, no complaints. |
| Cutco is actually really good knives. Might not be the best steel but they stay sharp for a long time and are 100% USA made. They also make the best shears in the world. Look at some of the destruction tests they have passed. They are like the Glock of the scissor world LOL! |
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We have a set of Case Early American kitchen knives that we got as a wedding present (1982). Still EXCELLENT knives, use the steel when needed, and stone sharpen occasionally. They will still get shaving sharp, altho I have more of a "utility" edge on them most of the time. The set was discontinued for a long time, but Case has brought them back due to ( I guess) popular demand. Google Case Early American, or search on Ebay - sets are available. I actually bought another set in the past year or so to keep in the travel trailer. Wood handles, but I ALWAYS hand wash, and just rub the handle down with olive oil 1 or 2x a year - done. |
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I would stay away from Shun knives. I have had a set of Wusthof knives for about 15-20 years, they have been great. Never a single chip in a blade, just steel them and sharpen them once a year or so. They have cut everything to my satisfaction, including Fugu (OK, I'm making the Fugu part up). Got a set of Ken Onion Shun knives for a vacation home, the things started chipping immediately. Visible chunks out of the blade. They were not abused by batoning them through coconuts, weren't used on granite cutting boards...they were used exactly the same as the Wusthofs and self destructed. An internet search will reveal a plethora of similar complaints. Chipped blades galore. I've sharpened past the chips a couple of times, most recently putting a 21 degree per side bevel on the things, and it does seem to make the edge more durable, but this could be because I use the Wusthofs 90% of the time (no longer have the vacation place, so I have both knife sets at home). Shun Shun. Thats crazy I have a mix of wusthof and Shun knives and they have all held up great. The Shuns do have a very fine edge on them. Link 
What have you done to those poor knives? My oldest Shun is almost ten years old, and I've never done anything like that to it. Are you steeling them? |
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Victorinox/Forschner are more knife then most will ever need, many a many a commercial kitchen use them/abusive them. If you looking for something that better then go with Shun, I use mine daily going thru 100lbs of meat, I have never had a chunk missing like what was linked... a micro chip here and there yep normally when I let one of my employees wash them and toss stuff on top of them in the sink. I use a steel to straighten the edge, and get them professional sharpened quarterly.
Clint |
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I cannot stand the lack of edgeholding performance of German knives compared to the harder steeled Japanese knives, and would not recommend German knives, when Japanese knives of better steel are available for comparable prices.
As someone wisely already suggested, I would get Tojiro DP knives. Specifically a 240mm bladed Gyoto (western style chef knife) as well as a paring. These guys have such a two knife combo for around $120. http://www.chefknivestogo.com/tojirodpseries.html |
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What have you done to those poor knives? My oldest Shun is almost ten years old, and I've never done anything like that to it. Are you steeling them? Quoted:
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I would stay away from Shun knives. I have had a set of Wusthof knives for about 15-20 years, they have been great. Never a single chip in a blade, just steel them and sharpen them once a year or so. They have cut everything to my satisfaction, including Fugu (OK, I'm making the Fugu part up). Got a set of Ken Onion Shun knives for a vacation home, the things started chipping immediately. Visible chunks out of the blade. They were not abused by batoning them through coconuts, weren't used on granite cutting boards...they were used exactly the same as the Wusthofs and self destructed. An internet search will reveal a plethora of similar complaints. Chipped blades galore. I've sharpened past the chips a couple of times, most recently putting a 21 degree per side bevel on the things, and it does seem to make the edge more durable, but this could be because I use the Wusthofs 90% of the time (no longer have the vacation place, so I have both knife sets at home). Shun Shun. Thats crazy I have a mix of wusthof and Shun knives and they have all held up great. The Shuns do have a very fine edge on them. Link
What have you done to those poor knives? My oldest Shun is almost ten years old, and I've never done anything like that to it. Are you steeling them? Those aren't my knives, but my Shuns chipped in a similar fashion. They were used the in the same manner as Wusthof's that hadn't chipped in 20 years of use, cutting up meat and vegetables on a wooden board. The set comes with a steel, but it hasn't been needed as you can't steel past a big ass chip like that, you have to sharpen it out. I prefer ceramic rods to touch up an edge over steeling. When the knives were new you could cut a piece of celery and notice chips up and down the blade about 0.5mm or so deep. |
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I cannot stand the lack of edgeholding performance of German knives compared to the harder steeled Japanese knives, and would not recommend German knives, when Japanese knives of better steel are available for comparable prices. As someone wisely already suggested, I would get Tojiro DP knives. Specifically a 240mm bladed Gyoto (western style chef knife) as well as a paring. These guys have such a two knife combo for around $120. http://www.chefknivestogo.com/tojirodpseries.html I might have to give those a try, as I wanted to be amazed by the superior performance of the Shuns, but could not have been more disappointed. A blade with the edge geometry of a Shun that was durable would be sweet, indeed. |
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I might have to give those a try, as I wanted to be amazed by the superior performance of the Shuns, but could not have been more disappointed. A blade with the edge geometry of a Shun that was durable would be sweet, indeed. Quoted:
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I cannot stand the lack of edgeholding performance of German knives compared to the harder steeled Japanese knives, and would not recommend German knives, when Japanese knives of better steel are available for comparable prices. As someone wisely already suggested, I would get Tojiro DP knives. Specifically a 240mm bladed Gyoto (western style chef knife) as well as a paring. These guys have such a two knife combo for around $120. http://www.chefknivestogo.com/tojirodpseries.html I might have to give those a try, as I wanted to be amazed by the superior performance of the Shuns, but could not have been more disappointed. A blade with the edge geometry of a Shun that was durable would be sweet, indeed. Do it. You can get a 8.5 in Tojiro for 60 bucks. Great knife, came almost hair whittling sharp. |
I have had a set of benchmades for a couple years, I also have a very large butcher shaped old hickory and shun santoku. I reccomend buying one of the bamboo kitchen knife holders ( will get a couple pictures later) but they can be found on Amazon and lots of knife stores And then buy your kitchen knives one or two at a time to meet your needs.
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