I’m looking for a “Quality “ set of kitchen knives for personal use. Have been searching the internet for a while but I am not all that knowledgeable when it comes to this topic.
Not interested in those sets with 15 to 20 knives, 5 to 7 kitchen use knives is what I’m looking for. Suggestions from those with experience would be greatly appreciated.
Cost is not the most important criteria but is always a consideration, quality is my highest priority. Your suggestions would be greatly appreciated.
I have a set of 3 Porsche type 301 knives from back in my 911 days. You can find them online, around 100-200 each piece. Im no chef and Id say they work as good as any others but they do look great and feel good in the hand.
Sara grew up with her mom only having 2-3 cutco knives, but they lasted and were one of her mom's most cherished kitchen item. Sara had always wanted a couple of cutco knives.
Funny story... One day early in our relationship Sara was in the garage needing something and I told her to check the top of the tool box. She freaked out when she found two cutco knives. She couldn't understand how I had them and why I would have them in the tool box. I told her I sold them for a short time in college and that I keep all my sharp tools in the tool box... which she said not these anymore. I think if we had broken up, she would have kept them.
A few years back we purchased some additional cutco knives for her mom and Sara expanded our collection as well. Cutco is now banned from the garage...
[This message has been edited by fieroguru (edited 12-20-2020).]
Rada knives made by the Amish in USA......I was up in Eastern Oregon to see the eclipse- and tour a Gold Dredge in Sumpter......I made a reservation 2 weeks before the eclipse- all lodging and been locked in for a year, but I happened to mention that I had always wanted to check out their Gold Dredge and the lady told me she had a "No frills room" for $20 a night.
The day before the eclipse they were selling some professional photos of the dredge and surrounding area, along with some knives...."Rada...Hmmm, must be some cheap Chinese knives....wait- Made in Usa....Where is that country located?"
Rada knives made by the Amish in USA......I was up in Eastern Oregon to see the eclipse- and tour a Gold Dredge in Sumpter......I made a reservation 2 weeks before the eclipse- all lodging and been locked in for a year, but I happened to mention that I had always wanted to check out their Gold Dredge and the lady told me she had a "No frills room" for $20 a night.
The day before the eclipse they were selling some professional photos of the dredge and surrounding area, along with some knives...."Rada...Hmmm, must be some cheap Chinese knives....wait- Made in Usa....Where is that country located?"
They are well-made knives- available on Amazon.
are the Rada Amish made knives as good as the Amish heaters are? (just askin for a friend)
Just joking too, as Rada knives seem to get good reviews and at a fraction of what the German knives cost and as you pointed out---- Made in America too . Wustoff otoh, made a lot of knives for the Nazis including almost all the daggers for the early Nazi youth corps.
Buying big sets is often a wast of money and space. Most people, even most pros, often only need 2-4 knives. Most can use maybe a 3-4" pairer, ~8" carver, and ~10 Chef in a good knife. Bread knife, various spreaders, etc might get to match but I never bother spending money on them. Because If or When they get wreck or lost doesn't matter... just go to whatever and get another < $5 Echo spreader if desperate. Often get good ones at flea markets etc free to $2 so often has 3 or more spreaders laying around. Bread and other knives I rarely use get same way.
Echo is cheap but often well made. Spreader and others often last for decades if not lost going BBQ etc.
Could Go to local store that restaurants use. In some areas is actually The Restaurant Store. (Restaurant Depot needs paid member like BJ etc.) Why? Good products and made to meet NSF that nearly all sold at normal retail are not. (Many Health Inspectors even look for NSF mark on many things not just knives) White Molded Handles maybe ugly but are made to clean easy. Other handles can have small openings where rivets go thru, at seams, etc. For home use likely will last for decades or lifetime. Buy whatever knives and sharpening "stick" and learn how to use them. The "Stick" will sharpen or dull even destroy a knife depending who is using it but will last too unlike most sold elsewhere.
Cutco is nice but sold like Avon etc multilevel market headaches and way overprice because of that. I had some, never deal w/ them again and likely not a rare view of them. Use search.
I have some German Henckels ( zwilling.com but many US stores etc have these) that lasted 20+ years now. A few handle rivets are bit iffy on top and a bit hard to clean but rest is still tight w/o gaps even tho people keep leaving them in sink etc. Henckels and others have different levels and often different prices.
------------------ Dr. Ian Malcolm: Yeah, but your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should. (Jurassic Park)
For me, Henckels or Wusthof have been the most reliable over the years. But more important is what you are cutting ON. People overlook the cutting board when talking about longevity of a good blade.
For me, Henckels or Wusthof have been the most reliable over the years. But more important is what you are cutting ON. People overlook the cutting board when talking about longevity of a good blade.
more please.
My usual board is one that is over 50 years old. I know, because I made it in Jr High wood shop class.. Not real sure how safe it is (bacteria retention) but I don't really like the poly 'board' someone gave me last year.
[This message has been edited by maryjane (edited 12-20-2020).]
My usual board is one that is over 50 years old. I know, because I made it in Jr High wood shop class.. Not real sure how safe it is (bacteria retention) but I don't really like the poly 'board' someone gave me last year.
I hear you about the plastic/Corian style boards. A nice wood board is the way to go but as you said, who knows about the bacteria.
Originally posted by IMSA GT: I hear you about the plastic/Corian style boards. A nice wood board is the way to go but as you said, who knows about the bacteria.
Well, ... food for thought ... those wood knife storage blocks also can be a bacteria breeding ground. Not so much a worry if your knives are clean when you put them back in.
My first job, McDonalds, we washed, rinsed, then rinsed again in a lite bleach solution to sanitize.
All "cutting boards" dull the knives but some are far worse...
quote
Originally posted by maryjane: My usual board is one that is over 50 years old. I know, because I made it in Jr High wood shop class.. Not real sure how safe it is (bacteria retention) but I don't really like the poly 'board' someone gave me last year.
Depending on wood type, is not a bad as many think for retaining germs then anything else between uses. Wood boards dry out when stored and kill many germs as they do that. But Same as other things for Cross Contaminating if you cut raw meat then make a salad etc. on same dirty board and/or knife.
Big Time to Never Do is leave them wet. Longer surface stays wet, wood will take many hours to days to dry out again. That's even if wood doesn't crack. Crack wood then can't use w/ food. Might use as work surface or bench for other things or firewood if really cracked up. Example: I have wood top commercial shelf "kit" likely cost a lot of money but left out, got wet, and now a small bench in my garage because of cracking.
quote
Originally posted by IMSA GT: I hear you about the plastic/Corian style boards. A nice wood board is the way to go but as you said, who knows about the bacteria.
While easier to clean, Corian and some others will dull a knife fast.
cut on Corian will damage it and while can resurface is not a good plan. While you can get Corian cutting boards, isn't what DuPont made the stuff for.
Some relatively soft plastics are better and easy to trash/recycle when have too much damage and hard to clean.
Many use Hard Plastic and Glass cutting boards and even worse for any knife hitting them. Corning made one years ago under Counter Saver label.
Side Note: Part of why many use various Serrated edges is so have shape sections can't hit cutting boards, dishes, etc. Cutco and some others even tell you what a great idea it is for this reason. But you rarely see commercial kitchens w/ them for 2 main reasons... 1. Hard to Impossible to resharpen. They often use a knife in a day that home use won't see same use in years and Ever w/o hitting cutting boards will dull them quick. 2. Often not only hard to clean but many also snags cleaning equipment then can keep small pieces of wash rags, Scotch-Brite, etc. Likely never get NSF mark on most of them and can Fail Health Inspections.
Even at home, some Serrated knives easily pull of pieces of sponges, scotch-brite, and more when cleaning.
I can personally recommend both Cutco and Wusthof knives and have used both for a number of years. There are also a number of new ceramic knives that work well and retain sharpness for a very long time. However, they are generally more brittle and can be chipped or damaged by dropping.
I can personally recommend both Cutco and Wusthof knives and have used both for a number of years. There are also a number of new ceramic knives that work well and retain sharpness for a very long time. However, they are generally more brittle and can be chipped or damaged by dropping.
Nelson
The ceramic knives are incredible, literally razor sharp. I have one that I use just for cutting tomatoes.
I wash it by hand because it is fragile and the first time I did so, I sliced my finger open and didn't even feel it until I saw the blood. That is how sharp it is.
are the Rada Amish made knives as good as the Amish heaters are? (just askin for a friend)
Just joking too, as Rada knives seem to get good reviews and at a fraction of what the German knives cost and as you pointed out---- Made in America too . Wustoff otoh, made a lot of knives for the Nazis including almost all the daggers for the early Nazi youth corps.
I'm way to old to be spending $1000 for some kitchen knives but willl ook into the Rada knives.
First, I've learned a bunch in this thread, mostly about what I didn't know.... Thanks for the advice.
I like the idea of buying an American made product which made me seriously consider Rada but, the price differential had me wondering if, it was really that good. But, no decision has been reached. Told the lady of the house, her other present would arrive after Christmas.
A friend who just retired as a butcher only used Victorinox knives and swears they are the best, he also advised me to get a good steel to sharpen them with.
Rams
[This message has been edited by blackrams (edited 12-21-2020).]
Not really an answer to your question, but when Tam and I got married, we received a big wooden storage block with a set of kitchen knives (I don't even remember which brand) which included a set of steak knives. The whole shebang. Tammy called it the "Lizzie Borden Activity Set".
Not really an answer to your question, but when Tam and I got married, we received a big wooden storage block with a set of kitchen knives (I don't even remember which brand) which included a set of steak knives. The whole shebang. Tammy called it the "Lizzie Borden Activity Set".
Yep, I have several friends and relatives with similar knife sets. Some have enough knives in them to do a huge feed with everyone having their own "special" cutlery. My wife doesn't want such a huge set, she actually suggested a 4 to 7 knife set. So, that's what I'm looking for. I just hope she doesn't develop any knife throwing skills.
Wosthof and Cutco have been very good to me over the years and I highly recommend them. Good construction, stay sharp for a reasonable time frame, and rugged.
I have a 'vintage' Old Hickory boning knife that is very good & I've probably had it 40 years myself and likely picked it up at a yard sale. It sharpens well and easily but downside is that it will rust.
I have a 'vintage' Old Hickory boning knife that is very good & I've probably had it 40 years myself and likely picked it up at a yard sale. It sharpens well and easily but downside is that it will rust.
All the ones we have are stainless, so that shouldn't be a problem.
. Wustoff otoh, made a lot of knives for the Nazis including almost all the daggers for the early Nazi youth corps. 
