Good set of Kitchen Knives - Suggestions?

[ExtraSlow]

Lee Valley has several excellent knives at really good prices.

I think it's a total waste to have a a set of more than four knives. Get fewer knives of better quality and you will never look back.

[dirtsniffer]

have 4 knives is definitely sufficient excluding steak knives obviously. We have wustof and shun knives and they are awesome.

[msommers]

I use 3 knives. A chef, paring and bread.

Don't see the point of many more

[blitz]

I keep one shitty one around for other people to use.

[sputnik]

Originally posted by msommers
I use 3 knives. A chef, paring and bread.

Don't see the point of many more

I like a 5" utility knife in addition to that list.

[D'z Nutz]

Originally posted by msommers
I use 3 knives. A chef, paring and bread.

Don't see the point of many more

That's all I've ever used when cooking/baking.

[Squishy]

We have Lagostina's most expensive set from Canadian Tire. It's like $1200 or something ridiculous regular price but got them on sale for $500. They're pretty nice knives. No issues with them so far, coming up on a year in December of usage. We did have to exchange the scissors though because it was binding. No issues doing that though.

[stevieo]

http://japanesechefsknife.com

That's where I buy my knives for work. Comparable to knifewear but less $

[saiyajin]

Originally posted by stevieo
http://japanesechefsknife.com

That's where I buy my knives for work. Comparable to knifewear but less $

is it in USD? with our CAD value they're probably pretty close now

[freshprince1]

Originally posted by nagooro
Bump...has anyone tried or have a set of Chicago cutlery knives?

Looking to pick up a set in the next few days. Was initially leaning towards a set of Henckels, but after reading this thread I might take a look at some of the other options.

Are any stores in Calgary significally cheaper than others? (knifewear, the bay, bed bath and beyond, etc)

After starting this thread, I actually ended up buying a set of Henckels. I was at the Bay near christmas time, and they had a 12 piece set on sale for like $300...regular $900!? This includes 4 steak knives, a big and medium slicer, bread, pairing, sharpener rod, small serated veggie. I like having the choice of what to use...and when preparing big meals, its nice to have enough knives to go around.

Per the advice in the thread, I also bought a nice sharpener and these knives have been fantastic. I ended up spending less. I think the quality is above average...but nothing too crazy. And I only have to sharpen them like every 3 months or so.

Just make sure you buy Henckel "Twins" of some sort. The more little Henckel guys they have on the blade, the higher the quality. Costco Henckels only have one guy. The set I bought have the twins...and then there are also triplets, i believe.

Good luck.

[stevieo]

Originally posted by saiyajin


is it in USD? with our CAD value they're probably pretty close now

Oh man.. I actually don't remember haha. I bought my knives maybe 4 years ago, and still going strong. Sorry couldn't answer your question.

[chathamf]

I've been rocking the Schmidt Bros knives they sell at Costco now Got them for 60 bucks a couple months back, but there 99 now I believe. Great knives. Seem like they will hold up fine.

[redline]

I have some twin star 4 II henkels for the every day knives , then I have some knives from knifewear for my knives. I want to pick up a new carving knife from knife wear then I am done buying knives.

[BlueHaloGirl]

I've used J.A. Zwilling Henkles the 4 star series and the Wuesthof trident grand pre professionally and love them both.
Of course I have them now at home and use them daily but as a chef I'm partial to higher quality knives.

As already mentioned if you spend the money on high quality knives you need to keep them sharpened. Same goes for cheaper knives. If you keep them out of the dish washer and maintain their edge you will get years out of them. A good stone and proper steel is all you need. The stone for monthly sharpening and the steel for every time you use your knife. I put my blade to my steel before every use to keep the edge.

Out of all my knives I only use my chefs knife (8 inch or 12 inch), paring knife (3 inch or 4 inch), boning knife, filet knife and bread knife on a pretty regular basis.

Personally even though I don't cook professionally anymore I still prefer the higher end knifes as they are meant to last when taken proper care. I also prefer the ergonomically moulded handles and most important to me the fact that they are all one piece of metal from the blade through to the handle.