Plenty of good ones to have just plan on hand washing. I’ve used wustoff but settled for Chicago cutlery as I’m to lazy to hand wash. I do have a few quality butchers I use from time to time in the drawer.
Dishwashers and the detergents are harsh on them and dull them quicker. You don’t have to but why pay 300+ on a something to let it get as dull as a cheap set.
I second the Henkel knives. Carbon steel is muy better than stainless steel. If you get wood handles, don’t soak them or use a dishwasher. The wood swells and the pins don’t. That’s why wood knife handles get loose.
I like my shun’s . Also have a wustoff set and Henkel. The shun’s are my go to knives .
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Japanese knives are typically lighter, harder, and sharper. German knives are typically heavier, softer, and won’t hold an edge for as long. It’s personal preference but a lot of people who have used both prefer Japanese.
Shun’s are great bang for the buck, most people who have never used a quality knife before are blown away the first time they use them. Like jaw hanging open, scary sharp.
You don’t need to buy an expensive set. Start with a paring knife and an 8” chef’s knife, you’ll pay about $100 for the paring and $150 for the chef’s. You can add in a mid sized knife if you feel you need it, but it’s not necessary.
This would be a really nice starter set if you want 3 knives.
The Shun Premier line calls to mind as the hand-forged knives of ancient Japan. While each knife still takes at least 100 handcrafted steps to complete, the materials Shun uses are among the most advanced in the industry. Each blade has a cutting core of Shun's proprietary VG-MAX "super steel" to take and hold a pre…
Learn to use them well, then add in specialty knives you think would be useful where you find yours lacking. The honesuki is great for deboning chicken thighs, and the gokujo is awesome at removing silverskin and filleting.
Don’t spend a ton on steak knives, they’re serrated so steel quality isn’t important. Same with Cutco. I know a lot of people are happy with them, but you can get a MUCH better quality knife for less $.
Also make sure you get a good wood cutting board, don’t cut on glass, plates, or counter tops.
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