Quality Cutlery?

[Rams]

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.

Rams

[Chrisj CMA]

I’ve been looking at Damascus blades. I love the look and the construction. This is an example

https://www.letcase.com/products/japanese-vg10-high-carbon-damascene-steel-knives-set

[Beardo]

Damascus blades, while certainly beautiful, require more upkeep and care. And are pretty expensive.

My butcher sells Victorinox knives and raves about them, it’s all he uses. The Bearded Butchers on YouTube do as well. I’ve got several and they take an edge so much better than my set of Henckels. They aren’t expensive at all, and the handles even feel a bit cheap. But the blades are fantastic. They are also one of the only companies that sell a non-cerrated steak knife, which I prefer.

Meathead would be the one to ask though. He’s probably got more experience with knives than all of us combined.

[signart]

Cutco.
All you need to know.

[Jersey mike]

I can’t comment on a specific brand of knives although I’ve heard good thing regarding ceramic knives.

However my main reason for responding is this reminded me of my grandfather in the kitchen sharpening his knives on a steel hone. As a kid watching him quickly move those knives across the hone was like watching a pro or master craftsman at work. It was fun to be in the kitchen with him when he was cooking.

[Rams]

These have been highly recommended:
https://www.williams-sonoma.com/shop/cutlery/knives-wusthof/
I’ve also been advised of these:

Cutco.
All you need to know.

No decision has been made yet.   Sincerely appreciate the feedback.

Rams

[Jess from VA]

I've thought about this many times.  But in the end, I've just gone down to the Walmart and bought one of their better knives for the particular purpose I need (butcher, bread, long and short paring, and a good kitchen knife sharpening steel).  They don't match or get displayed, just lay in the tool drawer.  And they work pretty well.  

Regarding bread knives, it is my observation that straight, level and proper thickness of cuts is never a knife issue, it's an always an operator issue.  Same deal with my carpenter hand and circular saws.

I did get a set of 6 steak knives in a butcher block for a gift.  One is well used and the others are waiting their turn.  

But I am not a chef, just a short order cook.  (and I have real limited kitchen counter space)

This reminds me of a funny story from my youth.  (And I am well aware of the old adage that it is not sharp knives that are dangerous, but dull knives that make people push and work harder that lead to injuries.)  In the Boy Scouts, I was given good instruction on proper knife sharpening.  So there I was in our kitchen, working slowly and carefully putting the best edge I could on every knife in the drawer, when my dad got home from work.  He told me to stop immediately, as our poor mother would cut off all her fingers because they had never been sharp before.  It made sense at the time (and orders is orders).
  

[MarkT]

Actually I found a surprisingly good workman quality set at Costco.  I thought how good could they be at their price.  But they are German steel, take a good edge and keep it for awhile.  I like them better than Chicago cutlery which is most of the rest of my kitchen knives except a couple high dollar ones.  Tramontina High carbon German steel, made in Brazil.  I've had these a couple years.  Price is about $20.  Unbelievable.  I'd expect to pay around $150 for this quality.

I keep an Accusharp sharpener in the kitchen and give a blade a couple swipes if the edge needs it.  Of course I can REALLY sharpen them in the shop in a couple minutes using a belt sander and high speed polisher with 2 grades of rouge but don't need them that incredibly sharp for kitchen work - except when cutting meat and filleting.  Kitchen knives are in a large butcher block with horizontal slots.

[f6john]

So, Ron are you taking up cooking, or maybe you have hidden talents we just don’t know about?

[Rams]

So, Ron are you taking up cooking, or maybe you have hidden talents we just don’t know about?

A gift John, I’m well known for being a dangerous disaster in the kitchen. 

[signart]

You would not be doing wrong with Wusthof or Cutco. As requested I only have 20 yrs experience with my  longest owned Cutco. I have been gifted a few through the years, and only buy specific knives as I deem necessary. They have lifetime warranty and are factory serviced for lifetime free of charge. Pay only for shipping, a flat fee for return shipping a group of knives, limit 40 at a time.
I even scored a nice "previously enjoyed" set of 5 Cutco kitchen knives at my local flee market this summer for $25. I intend to send those for service, but the company has requested that customers delay sending cutlery due to the dampanic unless you can make due without them for a month or so, until they can catch up.  

[..]

My lady friend , a very good cook, uses these -

https://www.globalcutleryusa.com/

She likes them so much she takes 3 of varying sizes with her whenever she travels abroad for a few weeks.

[Rams]

You would not be doing wrong with Wusthof or Cutco. As requested I only have 20 yrs experience with my  longest owned Cutco. I have been gifted a few through the years, and only buy specific knives as I deem necessary. They have lifetime warranty and are factory serviced for lifetime free of charge. Pay only for shipping a flat fee for return shipping a group of knives, limit 40 at a time.
I even scored a nice "previously enjoyed" set of 5 Cutco kitchen knives at my local flee market this summer for $25. I intend to send those for service, but the company has requested that customers delay sending cutlery due to the dampanic unless you can make due without them for a month or so, until they can catch up. 

Good info to know, thanks.

Rams

[Rams]

My lady friend , a very good cook, uses these -

https://www.globalcutleryusa.com/

She likes them so much she takes 3 of varying sizes with her whenever she travels abroad for a few weeks.

Will take a look.   Thanks

Rams

[..]

My lady friend , a very good cook, uses these -

https://www.globalcutleryusa.com/

She likes them so much she takes 3 of varying sizes with her whenever she travels abroad for a few weeks.

Will take a look.   Thanks

Rams

She also introduced me to this

https://www.kapoosh.com/dice-knife-block-walnut-kapoosh/

[The emperor has no clothes]

Damascus blades, while certainly beautiful, require more upkeep and care. And are pretty expensive.

My butcher sells Victorinox knives and raves about them, it’s all he uses. The Bearded Butchers on YouTube do as well. I’ve got several and they take an edge so much better than my set of Henckels. They aren’t expensive at all, and the handles even feel a bit cheap. But the blades are fantastic. They are also one of the only companies that sell a non-cerrated steak knife, which I prefer.

Meathead would be the one to ask though. He’s probably got more experience with knives than all of us combined.

Well, like they say, opinions are like.... But, I’m with your butcher also. I’ve owned others, but Victorinox are the ones to get. As far as the cheap handles. The plastic handles are easy to keep hygienic, but I prefer the Rosewood handles. They cost a little more, but they are what I like.
More important is knowing how to sharpen properly. For some it’s not easy. I’ve worked with guys that never figured it out after years. A good steel should be purchased also.

[Beardo]

Damascus blades, while certainly beautiful, require more upkeep and care. And are pretty expensive.

My butcher sells Victorinox knives and raves about them, it’s all he uses. The Bearded Butchers on YouTube do as well. I’ve got several and they take an edge so much better than my set of Henckels. They aren’t expensive at all, and the handles even feel a bit cheap. But the blades are fantastic. They are also one of the only companies that sell a non-cerrated steak knife, which I prefer.

Meathead would be the one to ask though. He’s probably got more experience with knives than all of us combined.

Well, like they say, opinions are like.... But, I’m with your butcher also. I’ve owned others, but Victorinox are the ones to get. As far as the cheap handles. The plastic handles are easy to keep hygienic, but I prefer the Rosewood handles. They cost a little more, but they are what I like.
More important is knowing how to sharpen properly. For some it’s not easy. I’ve worked with guys that never figured it out after years. A good steel should be purchased also.

Cool.

Is there a particular steel brand or type you’d recommend? I don’t really use a steel, mainly because I suck at it.  I know you’re supposed to maintain them with the steel and only have to sharpen them occasionally, but I just let them get dull then do them with my Spyderco Sharpmaker.

[The emperor has no clothes]

Damascus blades, while certainly beautiful, require more upkeep and care. And are pretty expensive.

My butcher sells Victorinox knives and raves about them, it’s all he uses. The Bearded Butchers on YouTube do as well. I’ve got several and they take an edge so much better than my set of Henckels. They aren’t expensive at all, and the handles even feel a bit cheap. But the blades are fantastic. They are also one of the only companies that sell a non-cerrated steak knife, which I prefer.

Meathead would be the one to ask though. He’s probably got more experience with knives than all of us combined.

Well, like they say, opinions are like.... But, I’m with your butcher also. I’ve owned others, but Victorinox are the ones to get. As far as the cheap handles. The plastic handles are easy to keep hygienic, but I prefer the Rosewood handles. They cost a little more, but they are what I like.
More important is knowing how to sharpen properly. For some it’s not easy. I’ve worked with guys that never figured it out after years. A good steel should be purchased also.

Cool.

Is there a particular steel brand or type you’d recommend? I don’t really use a steel, mainly because I suck at it.  I know you’re supposed to maintain them with the steel and only have to sharpen them occasionally, but I just let them get dull then do them with my Spyderco Sharpmaker.

I’ve always considered F. Dick steels the best. This is my favorite. But, that is mostly because of the size and ease of keeping clean. I’m sure there are others that look better. As far as using one. You don’t need to be fast or flashy. A slow, even, steady use will work just as well. Most people put way too much pressure on the blade. A light, even, back and forth stroke is what is needed. And only 4 or 5 strokes is it.
https://www.sharpeningsupplies.com/F-Dick-12-Eurocut-Round-Steel-P1515.aspx

[The emperor has no clothes]

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.

Rams

I should have read your post more clearly. I’m assuming these are general purpose knives for work in the kitchen ? My bias is more towards meat cutting purposes, but I use the same knives at home. For me only 3 knives are needed or useful. All are Victorinox with rosewood handles. But most people will end up putting their knives in the dishwasher, and the Fibrox (plastic) handles are needed. I’m just used to the feel of wood handles. And I only hand wash my knives. A 6” curved boning knife (non flexible), an 8” curved breaking knife, and a 10” Granton edge steak knife. If the person expects to fillet fish, then maybe an 8” flexible filet knife. (Women are more likely to get hurt with this knife) Keep them sharp, don’t let them clang around, and those 3 knives will last 2 lifetimes. Even in my nearly 5 decades of work, I’ve only went thru 3 steak knives, 5 breaking knives, and maybe 6 or 7 boning knives. Home use, these 3 will last forever. (And a steel)

[cookiedough]

Cutco.
All you need to know.

yah CUTCO knives is what a guy at work has and he loves them, but pricey.

I just bought JT Henckel at Costco after 50 off was 130 bucks for 20 piece set with block.  reviews are hit or miss on them but they are made in CHINA like most are and some reviews say rust forms not only on JT Henckel set but most others as well.  I have never had rust form on any knives ever which is weird but then again I do not have a dishwasher ever and dry by hand as soon as washing them by hand. 

[Patrick]

Probably 45 yrs ago I bought a set from cabelas. A set of 5 in the wood block with a ceramic 'steel'. We still use them, but, I'm not crazy about stainless blades.
Probably 20-25 yrs ago bought a set of Victorinox [ Swiss Co. that makes the Boy Scout knives] in the wood block with wood handles. Good knives.
i also have 3 ceramic knives that I like.
They get sharpened on a wet stone, V notch, or the ceramic 'steel'.
My knives never see a dish washer.

[Pete]

In buying a steel look for one that uses industrial diamonds for the grit (cutting surface). Used properly it should last a lifetime. I personally  like a multi grit (fine, medium and coarse) although you will use the medium way more than 50% of the time.

The are many excellent brands of kitchen knives I like and use the Buck knife set, available from their website.  They are made using a special 420 high carbon steel and hardened to about 58RC, which is harder than most kitchen knifes use. The hardness can be a challenge for some folks to sharpen, but they hold an edge longer.

They are not inexpensive, but they are quality.

I do wish they would make the blades with S30V steel as it holds an edge significantly better and longer and sharpens sharper.

Both 420HC and S30V are stain resistant steels dramatically better for kitchen duty than non stain resistant steels.

For handles I also like rosewood even though it is not dishwasher safe and requires some upkeep.

Best of luck with what every you pick.

NOTE: Being a buck dealer/distributor I may/could be biased.

[The emperor has no clothes]

To clarify. A steel impregnated with diamond dust is not really a "steel" per say. It is a simple sharpener. After sharpening a knife it will need to have the edge "set up" intermittently. This is what the steel does.

[3fan4life]

You would not be doing wrong with Wusthof or Cutco. As requested I only have 20 yrs experience with my  longest owned Cutco. I have been gifted a few through the years, and only buy specific knives as I deem necessary. They have lifetime warranty and are factory serviced for lifetime free of charge. Pay only for shipping, a flat fee for return shipping a group of knives, limit 40 at a time.
I even scored a nice "previously enjoyed" set of 5 Cutco kitchen knives at my local flee market this summer for $25. I intend to send those for service, but the company has requested that customers delay sending cutlery due to the dampanic unless you can make due without them for a month or so, until they can catch up.  

Cutco knives are expensive, but they are great quality.

They do have some smaller sets that don't require a loan.

[Tundra]

I've spent hours reading and researching. This is a great thread.
Thanks for the great info. meathead. Looks like were all getting knives for Christmas

Proper use of the steel, edge towards you or away from you?

[The emperor has no clothes]

I've spent hours reading and researching. This is a great post
Thanks for the great info. meathead. Looks like were all getting knives for Christmas

Proper use of the steel, edge towards you or away from you?

I don't know if there is a proper way, other than don't cut yourself. For me it is just second nature to pick it up in my left hand and steel the knife. If a person is nervous about injury holding the steel upright against a wooden base would work just fine. Just some light, even, alternating strokes with the knife held at the same angle as it was sharpened will work well. I've worked with guys that would put on a show steeling their knives. That's all it is, a show.

[Tundra]

So the direction does not matter? I've had one that told me you draw the edge of blade towards you and that's why the guard is in place to protect from injury. I prefer to move the blade away from me and didn't think it made a difference? I thought it was more preference? I was curious if the steel was designed to be used a specific way? My thoughts were always that the angle the blade is held at is more important?

Thanks meathead

[Fazer]

Hi Ron.  I'd listen to Meathead on knives, but I can tell you we have a couple of Henckel knives for a number of years and like them very much.  Did not know they were made in China, which was mentioned above.

[cookiedough]

Hi Ron.  I'd listen to Meathead on knives, but I can tell you we have a couple of Henckel knives for a number of years and like them very much.  Did not know they were made in China, which was mentioned above.

I read up on JT Henckel knives and some are made in china, some are not.  Seems like the even more expensive sets are NOT made in China.  I will take my chances since I took them out of the box and seems for now the edges are sharp and good quality.  Not like we use the knives daily anyways like a butcher would.  I am no expert on using a steel or sharpening, but have used both with decent results prior cannot hurt to try since if the blades get so dull they become useless or dangerous, no sense in using them gotta try sharpening them.    A lot of stuff is made in China, but engineered in different countries.  Cheap labor China is worldwide (and Mexico, etc.). 

Reading up on over 100 reviews on all kinds of knives,  the ones used  and then cleaned by a dishwasher seem to rust out much quicker vs. washing/drying by hand.    Some sets are not even dishwasher safe so for me seeing as I have never owned or worked a dishwasher,  hand wash/clean ONLY is a good thing to do with any knives.    If I do see a few minor rust spotting,  would putting a drop or two of 3 in 1 oil rubbing it on work to prevent rusting?   I have used 3 in 1 oil on my outside steel locks on my trailer showing minor surface rust and caught the rust early on after 1-2 years sitting outside and it took off almost all the surface rust on them, for now anyways.

[vanavyman]

I've used Cutco my whole life.  My mom used one of their Trimmer knives everyday for over 30 years in a Restaurant kitchen.  When she retired it was still very sharp.  Sets are expensive but some knives come up for sale on eBay.

[Jess from VA]

I have always sharpened toward the blade.  Knives, hatchets, axes, lawnmower blades, even shovels.

But I've seen hundreds of examples of cooks using a steel to quickly touch up an edge just wiping the edge from both directions.  

I like having a sharp edge, but I've never really seen the need to have kitchen blades with razor edges.  If I really have to saw something, I use a serrated table knife.

My top quality defensive knives (costing much more than kitchen knives) mostly stay factory sharp because they never get used for any mundane chores, ever.  
I buy cheap folders for yard and house chores, and they get beat to pieces then thrown away and replaced.

[The emperor has no clothes]

So the direction does not matter? I've had one that told me you draw the edge of blade towards you and that's why the guard is in place to protect from injury. I prefer to move the blade away from me and didn't think it made a difference? I thought it was more preference? I was curious if the steel was designed to be used a specific way? My thoughts were always that the angle the blade is held at is more important?

Thanks meathead

In using a steel, it doesn't matter the orientation of the steel. The heel and edge are the starting point and drawn towards the point and backbone of the knife. Same with proper sharpening.

Hi Ron.  I'd listen to Meathead on knives, but I can tell you we have a couple of Henckel knives for a number of years and like them very much.  Did not know they were made in China, which was mentioned above.

I read up on JT Henckel knives and some are made in china, some are not.  Seems like the even more expensive sets are NOT made in China.  I will take my chances since I took them out of the box and seems for now the edges are sharp and good quality.  Not like we use the knives daily anyways like a butcher would.  I am no expert on using a steel or sharpening, but have used both with decent results prior cannot hurt to try since if the blades get so dull they become useless or dangerous, no sense in using them gotta try sharpening them.    A lot of stuff is made in China, but engineered in different countries.  Cheap labor China is worldwide (and Mexico, etc.). 

Reading up on over 100 reviews on all kinds of knives,  the ones used  and then cleaned by a dishwasher seem to rust out much quicker vs. washing/drying by hand.    Some sets are not even dishwasher safe so for me seeing as I have never owned or worked a dishwasher,  hand wash/clean ONLY is a good thing to do with any knives.    If I do see a few minor rust spotting,  would putting a drop or two of 3 in 1 oil rubbing it on work to prevent rusting?   I have used 3 in 1 oil on my outside steel locks on my trailer showing minor surface rust and caught the rust early on after 1-2 years sitting outside and it took off almost all the surface rust on them, for now anyways.

don't use any petroleum product on ANY food surfaces. Mineral oil, or if in a pinch vegetable oil.

[MarkT]

When a sharp, quality knife edge needs straightening I use a chrome vanadium Soliingen Germany Der Messermeister steel.  Has a loop to hang from your belt so I guess it's a pro steel.  I pay more attention to the angle and pressure, not fast swipes and lookin cool.

[Rams]

Appreciate all the words of wisdom given in this thread.
Considering all options.   What I did learn is just how much I don't know about knives.....

Another friend recommended Rada Amish knives.   Anyone have experience with them?

Rams

[Pete]

Steels come in more types today than ever before.

Steel only smooth or with ridges.
Steel with carbides impregnated.
Ceramic in different grits.
Steel with diamonds impregnated in single grit.
Steel with diamonds impregnated with 3 separate grits.

A steel only in smooth sometimes is referred to as a hone.
Hone refers to dressing, refining, restoring or re-aligning an edge.

The finer grit ceramics and impregnated steels (carbide and diamond) can accomplish the same in the same way.

The medium and course grit can also sharpen. That is why I like a multi grit steel, it is multi function.

The coarse-ness of the edge is also useful if you know what you are going to cut. Coarser edges have a tooth to the edge that work better cutting some items.

Ultra smooth edges work great for shaving, some tooth to the edge cuts vegetables easier.

For a superfine super smooth edge a leather strap with fine grit compound impregnated works wonders. Keep in mind old folks called this stropping and used it on straight razors.

The new modern very hard steels will destroy a simple steel steel and only a ceramic, carbide or diamond will hone or sharpen them.

As for the angle using a steel or stone some recommend 20 degrees and some 15 degrees use what you like but keep it consistent. I like 15 degree as it seems sharper and seems to cut easier and seems to strop to a nice smooth edge. For rough use a 20 degree may be more appropriate as it gives a marginally stronger edge.

Another note on the super hard steels, using a stone (natural or man made) on them can induce quick wear to the stone. They were not design for the new steels. Ceramic, carbide, or diamond work better and last longer.

[scooperhsd]

A sharp knife is actually safer to use than a duller knife of the same type / brand/ etc. The wife and me both like VERY sharp / recently steeled blades before doing serious cutting / cooking. Sharp as you can cut paper by holding it in one hand and run your knife down the edge and it cuts.

[signart]

Appreciate all the words of wisdom given in this thread.
Considering all options.   What I did learn is just how much I don't know about knives.....

Another friend recommended Rada Amish knives.   Anyone have experience with them?

Rams

I have several Cutco pieces, most I have received as gifts, the rest I picked up at yard sales, swap meets,  shows etc. I have several more Rada knives, all purchased new. They are available online, but I buy them new at flea mkts., swap meets, antique malls, etc. Truth be told, you can't beat them for the money.
If I was giving knives as a gift, Rada is what I would be giving.  I would be delighted to receive them as well.

[Tundra]

I'm really enjoying this thread and learning from it. I also have Henckel Knives and thought they were good knives. I thought they were German, now I see Chinese. Time for some new knives. I'll keep the block and simply buy the three that I use. I don't need a whole set. I have several stones and would sharpen in the garage on occasion. Now I see I was doing that incorrectly also. How do you maintain the 15° - 20° angle?

[Beardo]

A sharpener like a Lansky or a Spyderco Sharpmaker makes it easy. Purists will tell you you have to use whetstones but I don’t want to wreck my blades by trusting myself to get the angle correct.

[Tundra]

Thanks Beardo