Knife Set Recommendation
- Thread starter earnie
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Don't get her a "set". Get her a good paring knife and a
chef's knife. Victorinox are very serviceable knives--used at Johnson & Wales, for example.
I like a santoku also. I know a set looks great, but unless you go to the Wusthof type level, it will not be as good as 2 or 3 good knives of good quality.
chef's knife. Victorinox are very serviceable knives--used at Johnson & Wales, for example.
I like a santoku also. I know a set looks great, but unless you go to the Wusthof type level, it will not be as good as 2 or 3 good knives of good quality.
DH gave me a slew of knives a year ago and one of my favorites is the Wunder knife in the link. It
took me a while to get used to it and the long blade but I really love it and use it more than the santuku now. He gave me way too many knives and I seldom use the various blade lengths of slim slicing type knives. The ones I use most are the santuku, Wunder, both short and longer blade paring knives, the 4.5 inch utility knife is wonderful and is always in use. I usually reach for the santuku instead of a chef's knife, but that's just because I've used one so long I'm used to it. I also use the serrated slicing and bread knives a lot. All the above are the Wustoff Classic Ikon.
I like them so much better than the previous knives because they don't have that heavy bolster or what ever it's called. Over years of sharpening with electric knife sharpeners before they were improved, the blades got worn down and the bolster didn't meaning the knife didn't work as efficiently.
Btw, for what it's worth, Cook's Illustrated also likes the Victorinox knives that Charley mentioned.
http://www.amazon.com/Wusthof-Classic-8-Inch-Hollow-Wunder/dp/B001RNP8LA/ref=sr_1_1?ie=UTF8&qid=1414601177&sr=8-1&keywords=wusthof+wunder+knife
took me a while to get used to it and the long blade but I really love it and use it more than the santuku now. He gave me way too many knives and I seldom use the various blade lengths of slim slicing type knives. The ones I use most are the santuku, Wunder, both short and longer blade paring knives, the 4.5 inch utility knife is wonderful and is always in use. I usually reach for the santuku instead of a chef's knife, but that's just because I've used one so long I'm used to it. I also use the serrated slicing and bread knives a lot. All the above are the Wustoff Classic Ikon.
I like them so much better than the previous knives because they don't have that heavy bolster or what ever it's called. Over years of sharpening with electric knife sharpeners before they were improved, the blades got worn down and the bolster didn't meaning the knife didn't work as efficiently.
Btw, for what it's worth, Cook's Illustrated also likes the Victorinox knives that Charley mentioned.
http://www.amazon.com/Wusthof-Classic-8-Inch-Hollow-Wunder/dp/B001RNP8LA/ref=sr_1_1?ie=UTF8&qid=1414601177&sr=8-1&keywords=wusthof+wunder+knife
I agree with Charley about not getting a "set". Knives are a very personal thing and requires some
research, knowing how the person uses knives and for what. The size of ones hand versus the size of the knife is important too. Can you take your niece to a good kitchen shop and let her try some of the knives. The shop should have samples that you can actually cut with. I like to cut on a tomato, because they are hard to cut unless you have a really sharp knife. I invested in Wusthoff a long time ago, the Classic series and found that they do not hold an edge very well. The Wunder knife listed above has great reviews on Amazon, however.
Start with a good paring knife, chef's knife and bread knife with serrated blades. From there she can move on to a few others. I think a good boning/slicing knife is important too. Also, she should feel free to have knives from different brand names.
You might want to consider a nice knife block for her too, one which fits in a drawer or if she prefers, sits on the counter top, if she has lots of room.
research, knowing how the person uses knives and for what. The size of ones hand versus the size of the knife is important too. Can you take your niece to a good kitchen shop and let her try some of the knives. The shop should have samples that you can actually cut with. I like to cut on a tomato, because they are hard to cut unless you have a really sharp knife. I invested in Wusthoff a long time ago, the Classic series and found that they do not hold an edge very well. The Wunder knife listed above has great reviews on Amazon, however.
Start with a good paring knife, chef's knife and bread knife with serrated blades. From there she can move on to a few others. I think a good boning/slicing knife is important too. Also, she should feel free to have knives from different brand names.
You might want to consider a nice knife block for her too, one which fits in a drawer or if she prefers, sits on the counter top, if she has lots of room.
I agree the older ones didn't hold an edge well. I find these much better and so are the newer
knife sharpeners that can hone instead grind in the third stage. The newer blades have a sharper angle, 11 degrees vs. 18 degrees, approx. We have a Wusthoff sharpener made for the sharper angle blades.
knife sharpeners that can hone instead grind in the third stage. The newer blades have a sharper angle, 11 degrees vs. 18 degrees, approx. We have a Wusthoff sharpener made for the sharper angle blades.
What she said. And she said. Plus I LOVE my off-set serrated bread knife. I bless my friend every
time I use it.
Oh, and include a steel and a sharpening stone.
http://www.knifecenter.com/item/LA39754/Lamson-Sharp-USA-95-inch-Rosewood-Forged-Offset-Bread-Knife-Serrated-Edge
time I use it.
Oh, and include a steel and a sharpening stone.
http://www.knifecenter.com/item/LA39754/Lamson-Sharp-USA-95-inch-Rosewood-Forged-Offset-Bread-Knife-Serrated-Edge
A serrated knife for tomatoes will always work, but my big ole
10" Henckels chef knife (now 50 years old) will do a paper thin slice when it has its "edge"!!
Personally I can never justify paying a huge amount for a serrated bread knife, and the Victorinox bread knives are very good--for about $25.
To protect the knives I have a magnetic strip on the wall for a holder. Saves on counter top space.
10" Henckels chef knife (now 50 years old) will do a paper thin slice when it has its "edge"!!
Personally I can never justify paying a huge amount for a serrated bread knife, and the Victorinox bread knives are very good--for about $25.
To protect the knives I have a magnetic strip on the wall for a holder. Saves on counter top space.
earnie
Well-known member
Thanks to everyone
Thanks to everyone for the replies, I have taken Charley’s (and others) advise and dismissed the set idea. I ended up getting her the Henckels. I got a 8 inch Chef, a 6 inch utility and the 3 inch pairing. That way I can continue to add to her set
Marilyn, thanks for the information on the offset bread knife. I think I will buy that for my Christmas present to myself.
Thanks to everyone for the replies, I have taken Charley’s (and others) advise and dismissed the set idea. I ended up getting her the Henckels. I got a 8 inch Chef, a 6 inch utility and the 3 inch pairing. That way I can continue to add to her set
Marilyn, thanks for the information on the offset bread knife. I think I will buy that for my Christmas present to myself.