A Good Set of Knives
I would like to purchase a good quality set of knives in the near future. I love food and cooking is a passion, but I'm no professional chef, so I don't really know what to look for. Does the weight and balance really matter? Should I just find something that fits comfortably in my hands? I would really appreciate some feedback on what to look for somewhere in the medium price range.
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29 Comments:
The best knife is one that fits comfortably in your hand, because if it doesn't, you'll never use it. Also, it shouldn't be from any of those TV infomercials. :)
I got a nice Chicago Cutlery set at Target for around $75 four or five years ago. I could afford a better set now but I still like the one I've got. It's served me well as long as I keep the blades honed regularly.
buffy at 12:12AM on 09/26/08
I never buy a set of eveything. I pick up knives I like the feeling of. I have a large collection of assorted brands and a fair amount of japanese and chinese additions.
buffy is right. It is a tool and you have to be comfortable with it.
Having said that most culinary students buy Global sets. They have good sizes and comfy handles.
JerzeeTomato at 1:29AM on 09/26/08
Seconding ^ Jerzee. You don't need a "set" of knives. You will likely need three that will do most of the work in your kitchen and eventually you may discover a use for one or two more.
Any basic collection (better than the word "set") should include: A parer, a chef's knife (size depends on the size of your hand), and a serrated knife.
Paring knives come in a few incarnations. My favorite is the bird's beak with its hooked blade. A straight parer works great too. A chef's knife is the workhorse of the kitchen. If you have meathooks as hands, a 10" knife would feel comfortable but if you have doll's hands, a 6" will feel right. You must hold knives to determine if they're comfortable. If you're in a store that won't let you hold the knives, spend your money somewhere else.
Finally, the serrated knife is required to cut bread and I also use mine for tomatoes. Using one for bread is pretty obvious. The tomato use will become clear the first time you try to use a dull knife on a tomato and wind up with salsa on your cutting board.
Look for the following criteria in your knife purchase:
a) Forged blade - whether carbon or stainless steel;
b) Full tang handle - blade runs to the tip of the handle;
c) Riveted handles - this becomes a challenge if the knife you've chosen has a polymer handle - but I'm old school;
d) Balanced in the hand - if a knife is beautiful, sharp but feels "bladeheavy" in the hand, it's not likely you'll enjoy it as much as a knife that feels properly cradled in the hand. A badly balanced knife will fatigue your hand and arm quickly - which can be an issue for large holiday meals or parties. A knife should feel like an extension of your arm - not a hefty sabre for the wielding. Make sure the heel of the blade is not sharpened. This is incorrect and will prevent you from holding your knife properly.
I have no idea how much cooking experience you have but if you're a beginner, I'd get a bag of carrots and celery and practice your knife skills. The proper way to hold a chef's knife is to "choke up" on the handle and wrap your index finger around the bolster. This will give you great control. Please do NOT jut your index finger out over the back of the blade. That's a nice way to make your hand tired which will result in accidents.
Happy shopping!
therealchiffonade at 5:14AM on 09/26/08
Ditto to chiff about the real essentials - save your set money and invest in a great chef's knife and decent paring and serrated knives. You can add others - boning, utility, fillet, etc. - as you cook and determine what you need.
However, stamped vs. forged is not a cut-and-dried issue. Stamped knives were once much cheaper and lower in quality, but there are many high-quality stamped knives available, and they have their own advantages. Global are probably the best-known of the high-end stamped knives, and they owe their light weight and bolster-free profile to the stamping method. I love my Global chef's knife, but they are too light for some folks' taste.
Also I have to add this: please learn how to sharpen your knives at home on a stone! It is scary to start, out of fear of ruining your knife, but that's nearly impossible - anything you can do to it while sharpening can be, in the worst case scenario, repaired by a pro. If you know how to sharpen at home, you'll keep your knives sharper and you'll use them more effectively and with more enjoyment. This has made worlds of difference for me.
producestories at 9:41AM on 09/26/08
Buffy's right on making sure they fit your hand; that's important.
Other things I would consider are notable brands--celebrity chefs probaby know what to choose...
...I like henkels?? Good luck!!
hungrychristel at 9:59AM on 09/26/08
Consider Ceramic
I have fully moved to Kyocera knives (https://secure.kyoceraadvancedceramics.com/products/cutlery/revolution-series.aspx)
The cutting experience is different than steel, and the knives require care. But the performance is second to none.
Tazzo at 11:04AM on 09/26/08
Wustof Santoku 7" hollow edge.
Thank me later!
ChelleyD01 at 11:51AM on 09/26/08
I'm a big fan of santokus. I haven't touched my chef's knife since I got my Misono for Christmas.
It's true that all you need is three knives. The serrated one doesn't even need to be top quality. A cheap stamped one is fine (you can find good ones in restaurant supply stores). If you like the idea of a set, just buy the wooden block holder and you can fill it with more knives if you ever feel the need.
I would strongly suggest getting a steel and using it every time you take out your knife. There are few things more frustrating than trying to work with a dull knife.
SqueezeBottle at 12:14PM on 09/26/08
My dad, who isn't a professional cook, but cooks a lot of elaborate meals for the joy of creating, swears by his set of Henckels knives. While he has the whole set of their classic knives, I have noticed that he uses the 7" santoku the most. It's just the right size.
I'm in agreement with others, spend the $$ on the knives you will most often use. Chiff's criteria is spot on.
Cassaendra at 12:30PM on 09/26/08
I have a small 5 knive set of Cutco that I love, they fit all Chiff's criteria, have a lifetime guarantee, and they are made in the USA!
mepolo at 1:10PM on 09/26/08
I second the Wustof Santoku 7" hollow edge. I also have a cutco set, and I love that also.
terabithia at 1:44PM on 09/26/08
produce stories makes a great point about the stamped vs forged. Forged knives are thicker, sturdier and have a bolster. Stamped knives are the same thickness throughout. Stamped knives are cheaper, but some performed better than forged knives in a consumer reports test. If you aren't looking to spend a fortune on knives there is no need to look only at forged steel knives.
You do want to hold the knives and check how it feels in your hand.
I have used Global and I found them disconcertingly light. I have a mini set of Henkels from TJMaxx a decade ago (8" chef's, 6" chefs, paring), it is stamped not forged and has held up great. The Wusthof santoku is a great fit for my hand and the weight is just right. I have a set of michael chiarello's napa style santokus and they are really heavy, not well balanced and does not keep an edge as long as my other knives. I have had blisters from using these knives.
On the other hand. Beware of the ultra-low priced entries from otherwise pricey knife makers. For example Henckels has taken advantage of their past reputation to introduce low priced knife sets available at Target and maybe Walmart(?). Do NOT buy these.
I had to help a friend trim and cut beef (about 4 cases of tenders on my own). I went to Target to pickup one of their Henkels knives and it was total crap. After the second tender I had to ask one of the other chef's for a knife. The irony is that I had a magazine at home called Shop Smart, a spin-off or sister publication of Consumer Reports, that warned of the same product. Not to mention knives capable of handling the job.
***********************
Ok, I knew I had the article from Consumer
Reports Shop Smart, March 2008 issue. They tested 42 sets and recommend 6 as smart picks:
Smart Splurges:
Wusthof Trident Classic #8418, $300, Why we like it, You pay alot, but you also get a lot for your money. In addition to the four knife basics--chef's, utility, slicer, and parer--the set comes with a serrated bread knife, kitchen shears, a sharpening steel, and a nice wooden block.
Henckels Twin Pro "S", $260, Top notch cutting performance, seven knives, but missing the bread knife, a must-have for bakers.
Cutco, Salad Mates, $80, stamped set, serrated utility knife and fine-edged paring knife, requires no honing. If you don't cook alot, this duo maybe all you need. But if you add the slicer $70 and the chef's knife $95, a basic set of four will set you back almost as much as the top forged picks. cutco.com (or your neighbor's college aged kid might be selling them)
Bargain Blades:
Tramontina Profressional L-400/03, $75, Forged knives. Relatively cheap and outperformed blades five times the price. The set has three knives and the slicer is available for $40.
Chicago Cutlery Metropolitan, $60, Stamped set, shears, steel, and the four basic knives, available at amazon.com
Oxo Good Grips Professional, $100, 14 pieces, anti-slip rubber handles, includes santoku, bread, steel, block and six steak knives. Stamped. Kohl's, amazon.com, oxo.com.
wookie at 1:51PM on 09/26/08
I use a 7" Santoku for almost everything, instead of a Chef's knife. Not sure why but it just suits me much better, and mine's actually an inexpensive Target special by Henckels. I think what I like is the way the chopped bits fall away from the knife which supposedly has something to do with the hollows on the blade.
Also must have: a paring knife, which I mainly use for mincing garlic and two serrated knives, one large one for bread slicing, and a smaller (5" I think) for tomatoes.
I totally second (or are we up to fourth) the 'must be comfortable in your hand' thing. I only got the Henckel's from Target because I'd used their knives happily before, and it was cheap enough to be worth the risk.
AliceBlue at 3:16PM on 09/26/08
I'm by no means a knife snob. Cutcos are like razor blades! I only have one and didn't even need that one but couldn't pass it up. I have a Santoku designed by Ming Tsai and briefly sold at Target for about $40. It also met all my criteria but unfortunately, it's no longer sold.
The three I recommended make a good "starter" kit. As skills increase, additional knives will likely be needed depending on what a cook enjoys doing.
As far as Chicago Cutlery goes, I have 2 from way back when they were actually made in Chicago and not China. I have a 10" chef and a parer which I used for school. I still use them today if I'm doing hard core cooking like for holidays.
I won't buy a knife that has to be sent away to be sharpened. I have a diamond steel that I use every 2nd use of my knives. I run the blade down both sides of the steel 4x and that's it. Diamond steels whittle down blades if not properly used.
I think stamped blades are way too thin and light for my hand. Maybe I'm just an Amazon...LOL.
therealchiffonade at 3:31PM on 09/26/08
Per above, indeed it's what feels comfortable in your hand, hence I never buy a full set of the same brand. My favorite knife (and therapeutic tool) is my Shun Pro nakiri knife which cuts veg like butter, and excellent for fine slicing.
Otherwise I have a combi of Wusthof, Henckels and Shun to cover any type of slicing and dicing. Also a Kyocera ceramic knife, excellent for prepping fruit. I usually take advantage of online sales to get a specific knife.
One thing I abhor the most, is prepping food with dull knives. It's also dangerous. I love my knives!
Good luck with yours.
Pintchow at 3:51PM on 09/26/08
I swear by my Japanese Mac Santoku 7", an OLD Joyce Chen paring knife and a Henkel's Chef's knife plus any serrated knife. Instead of storing in a block I love the wall mounted magnetic holders.
bessfour at 4:10PM on 09/26/08
There is a CIA Masters Collection out there that has a two knife starter set (7" Santoku and 3 1/2" paring knife) but I will echo the gang about seeing what fits your hand and what you can maintain to keep sharp & safe!!
The biggest lesson learned was to KEEP THEM OUT OF THE DISHWASHER!! Now we have a magnetic holder (and a golf towel & hook for speedy drying) right above the sink.
MADFUD at 4:26PM on 09/26/08
I totally second the CutCo Salad Mates. Excellent knives.
I also have Pampered Chef's Chef, Santoku and Serrated Forged knives. I love them. I use the Santoku all the time.
jdshd at 4:38PM on 09/26/08
Paying a bit of money for 3 good knives that will last you 25+ years isn't much to ask for if you are a serious home cook. If you use knives from the main/non-economy lines from: Wusthoff, Trident, Global, Shun or Henkels you are set. Cheap knives like any other tool are just that: cheap. I had 5 Cutco's for a number of years and was very happy until I got my Shun and was stunned at how I ever got along with the Cutco.
I'm totally sold on the Shun they are not any more expensive than the German knives and a bit more than the Global but the edge is superior. Get a Shun 8 inch Chef and a pairing knife. Then get a 9 inch offset serrated by F. Dick and you are set unless you honestly need something like a boning knife. The F. Dick does all my bread slicing and only cost me $25 new. The Shun wasn't cheap but totally worth it.
Bunnyman at 6:39PM on 09/26/08
I agree that the knives must be comfortable in your hand. I also highly recommend the 7" Santoku. Since I bought the Santoku, my chef's knife has rarely been used. Also agree with a paring knife and the serrated knife. Those are all I use. My chef's knife, Santoku and paring knife are Wusthof. I don't know how I cooked so long without them!
IndyGal at 7:16PM on 09/26/08
I'll go along with the crowd on this one - save the money you'd put into a full set and use it to buy the best quality, most comfortably gripped 2 or 3 knives (Chefs, Paring, Serrated) you can afford. I'll also second (or third) the comment that any store that won't let you hold a knife should be exited with all haste and the door rarely (if ever) darkened again. I've been in two places that actually offered to let me use the demo knife to cut with to see how I liked it - my jaw nearly hit the floor both times. I'd say look for a minimum of an 8" Chefs - unless you have really small hands. I've got one 10" that I use and love - one of the Shun series that's remarkably balanced. Balance is important but not as much as how it feels in your hand in a chopping/cutting grip. I love Henckels - the standard forged line from the Big Box places is really good. The CIA Masters series is different - the material that the handles are made from have an "almost" texture - it's a fiberglass and resin composite that looks a bit different but has a good feel. I use my Chef and Paring knives more than anything else.
renoles at 9:17PM on 09/26/08
I've been wanting a santoku. Since I got my food processor for my birthday today (yay!!), maybe I'll ask for one of those for Christmas.
buffy at 9:24PM on 09/26/08
I prefer a medium (6") Sankuto for everything. The knife is designed to let air in between the blade and whatever is being cut, in order to release the sliced material.
For produce, a ceramic blade is necessary (artichokes, avocados, apples. . .)
The boyfriend prefers a 9" or longer stainless steel forged blade for regular duty. But, he never uses the Sankuto.
We sharpen our own knives. Regularly. We use Henkle, Wustoff, and Wolfgang Puck. All are Dishwasher unaffected and have a nice heft.
Keight at 11:37PM on 09/26/08
HAPPY BIRTHDAY BUFFY!!!!!!!!
I inherited a Japanese chef's knife from my mother, but I don't know the maker - it has Japanese writing on the blade and a wooden handle. I rarely use anythig else except my Forschner which is longer and heftier, unless I need a serrated knife. Mom also had a Japanese ceramic knife that was her favorite, but I couldn't get used to it. It was a gift from my Japanese SIL and she was thrilled to get it back. I have a drawer full of knives I have no use for. Need to sell them or pitch. No one has mentioned steak knives. I have a couple sets and always use them for steak, for just me or when entertaining.
PerkyMac at 11:59PM on 09/26/08
Thank you all so much for the info! I'm not a beginner nor am I a chef, so let's just say I've got some skills. heh heh
I am so looking forward to picking up my knives in the next week or two. I really appreciate the specifics that many of you gave. Special brownie points go to Wookie for bothering to look up the Consumer Reports article for me!
I've learned so much - thanks again.
yankeesgal at 1:05AM on 09/27/08
I have a henkel santoku that I use constantly. It's my favorite knife. I also have one of the henkel bread knives that I don't use as much, but it's great when I do use it.
The other knives I use are a no brand butcher knife that belonged to my great grandfather who was a butcher, a target henkel carving knife and a cheap set of knives with some steak knives and paring knives.
You really don't need a lot of knives, and I find that 90% of the time I grab the santoku, but there are times you just need a different shape/blade for a different task and it's nice to have them around and not just "make due."
cmtigger at 1:32AM on 09/27/08
Awww.... thanks Mac!
buffy at 1:45AM on 09/27/08
My favorite is my Wusthof trident 10" chef's knife. I use it for almost everything despite having several other quality knives. Check out cookingforengineers.com for a good review of different knives.
dockanz at 10:01AM on 09/27/08
I have a set of.......get ready for this......Martha Stewart. I bought a set of 4 about 8 years ago. Forged stainless steel, Full tang & Riveted handles. Heavy and great balance. I was shocked when we found them but I have been very happy with the performance. They keep a nice edge that I maintain with a steel every few uses. I have added a serrated and carver over the years but these 4 are the core of what I use. The chefs is one of the most comfortable knives I have ever used. I also have a Henckel 8" chefs and 3" pairing knife that do not have near the heft or feel.
I guess you can find the quality and feel you are looking for without paying top dollar for a big name.
josephtetro at 2:18PM on 09/28/08