I need some decent quality kitchen knives

[Junglepeanut]

Not sure where to place this topic but this seemed most fitting. Looking for some recommendations on kitchen knife sets (with steak knives). Tired of cheaper sets and want to upgrade to something decent. Was going to go with Wusthof and still may but not sure if I am just paying for the name and there is equal quality out there for a better price.... Odd topic but the fine folks of MCB never seem to let me down

[dano_____]

I have wüsthof knives that I use every day and I feel like they are worth the cost. Don't buy the gourmet line as that isn't made in Germany and is totally their 'buying it for the name' line. The classic and ikon line are the ones still made in Germany. I use my santoku daily for supper prep and have only had to hit it with a knife steel every couple of nights. No sharpening needed in 2 years and counting.

[Junglepeanut]

Ug, I think I am going to have to spend a bit more than I had planned

[Jonnydread]

No sharpening needed? What in tarnation

[dano_____]

Wash by hand, keep the edge straight with a steel, and don't cut into bones. Profit.

[SETHZILLA!]

I carry Cold Steel knives everyday. They actually make a complete knife set for the kitchen and it includes a wooden storage block. Had them for the past 15 years and only have to sharpen them every few months. Plus size is they're not expensive!

[JeepDVLZ45]

I have Zwilling knives in my kitchen and really like them (but they’re not cheap)

I would recommend getting a couple knives or one of their small “starter” sets off the bat and slowly building your collection.

[Jackson]

I have Zwilling Pro series knives. Some of the best money I have ever spent. Our two most-used knives are the 5.5 inch Prep Knife fine edge and the 7 in Slim Chef's Knife.

[JeepDVLZ45]

Jackson

Those are my two main go-tos as well. I appreciate a large chef knife, but I work much better/faster with the smaller blades.

I also use the peeling knife a lot (more than I should). And the straight utility knife.

[Jackson]

In total I've got:

8 inch Chef's Knife
7 inch Hollow Edge Santoku
7 inch Slim Chef's Knife
5.5 inch Prep Knife
4 inch Paring Knife
3 inch Paring Knife

I went with the Pro over the Pro S because I prefer the half bolster over the full bolster.

[Jonnydread]

I think good knives are a "buy once cry once" kind of thing. I'm still using my shitty old knives that were a housewarming gift, but I have to sharpen them alllll the time

[Grendel]

They are not cheap and I would not have spent the money myself but Cutco Knives are great and they will re-sharpen them for free for life. My wife took part of her inheritance and "invested" in a full set of Cutco knives. If you do go down this road do not get the steak knives they are unnecessary, just get their butter knives they are just as sharp and cut the toughest meat with ease.

This is what by wife bought: https://www.cutco.com/p/homemaker-pl...C&view=product

[Olsson]

First off - how many different knives are you actually using in the kitchen? I'd wager that most people habitually use two to four different knives. So that pretty matching set of knives will be more of a decoration than a utility. Figure out how many knives you use, and buy accordingly.

Now then - for real, and no Swedish Chef joke - IKEA's knives are incredibly high bang for your buck. They for sure won't turn any heads, and you won't see them in any trendy youtube-chef's channel, but they are of a surprisingly high quality, even more so if you look at the price tag. I use them myself, and I simply can't bring myself to buy expensive high end brands, when I find the IKEA knives to be perfectly good enough - and I do the cooking in our household.

I have zero national pride vested in this. My unbiased recommendation is that you buy a couple if IKEA knives, and see if they are of high quality enough for you. If not, you won't lose any sleep over the lost money.

[Grendel]

I could not agree more on how many knives should match what and how you use them. For myself I have and use quite a few knives but then I also process my own meat. That being said I really do not use my wives fancy knives for meat processing, I prefer my old carbon steel knives buy Ontario Knives I bought in H/S when I part timed in a small slaughter house.

[redsquirrel]

Been running with a basic 4 piece knife set from IKEA for years. Affordable, gets the job done, no complaints.

[flyweightnate]

I use Ginsu Chikara knives. The price is good, so I bought a second set - so I now have 2 paring knives, 2 boning/ long paring knives, 2 6" chef knives, and a 6" Santoku. I have a Calphalon 8" chef knife to round it out. I've been using them since 2013.

They're not incredible, but hold a good edge (even though my wife insists upon putting them in the dishwasher, I at least got her to lay them flat on a rack) and the resin handles hold up to lots of abuse. I rarely use a steel, but sharpen then every couple years, and that's sufficient.

Victorionix has great reviews, too, but the molded plastic handle looks pretty cheap.

That's my under-$200 recommendation.

[coyote]

It's worth going to an actual brick and mortar store for this purchase. You should know how a knife feels in your hand. We will all recommend quality knives that we like the feel of, but we don't have your mits.

Now, for my recommendations. I'm a butcher. I spend every work day with a knife in my hand. Most of the guys in my industry, in my little corner of the world use Forschner/ Victorinox knives. Their chefs knife has come out on top repeatedly in the Americas Test Kitchen gear reviews as well. At home I use a Global Chef and a Global paring knife. I have owned these knives longer than I have cut meat. I have actually brought the chef knife to work and used it before, just to prove a point. It's a top notch blade that I have had for 25 years and it is worth twice what I paid for it.

Now, owning a legit knife means caring for that tool. That requires a steel or strop too true up the edge, and a stone or similar tool (I use an Accusharp) to reprofile the edge when it gets dull. I prefer a strop. The Accusharp only works on blades with a 22 degree European profile. The 15 degree profile of Japanese blades will require a different tool.

There are plenty of worthy knife brands. Several have already been recommended. This is my 2¢.