Kitchen Knife set recommendations?

RedvGreenOLD · 10 Sep 2013 at 11:48

We've been through Sebatier (which failed due to wooden handles cracking), Jean-Patrique, which were very light and rusted in the dishwasher and some non-descript brand which have lasted well, but the blades are pitted beyond sharpening/repair.

Ideally after a set that are one-piece and can be stored on a magnetic wall plate (moving away from wooden block for many reasons).

Martynt74 · 10 Sep 2013 at 11:53

From what i remember from the Knife thread we had (its on here somewhere) the general consensus was that putting good knives in the dishwasher was a terrible idea as they based against things which ruins the blades.

Might be worth hand washing whatever you get in future

FrenchTart · 10 Sep 2013 at 11:53

Knife sets are generally overpriced and low quality. I'm guessing that the Sebatier, etc knives you've had fail were part of a cheapish knife set?

You're better off getting one or two very decent knives based on your requirements and the appropriate sharpening tools. There's a very good knife thread on here that is worth reading through:

http://forums.overclockers.co.uk/showthread.php?t=18382614&highlight=knife

RedvGreenOLD · 10 Sep 2013 at 11:54

After seeing the difference the dishwasher makes on the electricity bill, we're handwashing already !

Danthus · 10 Sep 2013 at 12:02

You don't need a set, buy a good quality cooks knife and a paring knife.

randomshenans · 10 Sep 2013 at 12:04

OldCoals said:
You don't need a set, buy a good quality cooks knife and a paring knife.

Was coming in to say just this!

a1ex2001 · 10 Sep 2013 at 12:06

RedvGreen said:
After seeing the difference the dishwasher makes on the electricity bill, we're handwashing already !

Now that is unusual most of what I've read says it's cheaper to run a dishwasher than do the equivalent amount of washingup by hand.

Glaucus · 10 Sep 2013 at 12:07

Which sabatier, sabatier is just a style and not a make. Lots of companies use the name.

But you need to go try them and see how they feel.

Imy · 10 Sep 2013 at 12:37

Very happy with my Robert Welch Signature knives. Look good and very comfortable to hold.

The Santoku one (although cool looking) doesn't chop any better than the cook's knife. Veg still sticks to it.

pitchfork · 10 Sep 2013 at 12:39

OldCoals said:
You don't need a set, buy a good quality cooks knife and a paring knife.

This. Anything else is just extra, although i use a boning knife quite a lot for breaking down chickens, which is a worthwhile investment for anyone who does the same.

And while I prefer wusthof classics myself I elect that the OP go to a cookware shop and try gooduns some on for size, knives are a personal thing.

Glaucus · 10 Sep 2013 at 12:41

You guys haven't used a Chinese chopper in that case. Awesome things.

pitchfork · 11 Sep 2013 at 07:42

Glaucus said:
You guys haven't used a Chinese chopper in that case. Awesome things.

Awesome if you have learnt with one.

Very slow if you learnt all your prep skills with a chefs knife or santoku.

Glaucus · 11 Sep 2013 at 08:38

Not really, it's not about replacing all prep work with one. It's using it for tougher things.

Kuni D · 11 Sep 2013 at 12:49

We've been using a set of Japanese 'Global' knives for the last 4 years and absolutely love them.

http://www.globalknives.uk.com/

Have to agree though... unless you really need a whole set, just get the 2 or 3 you're most likely to use.

I have a set of 7 and only use 3 of them regularly.

Paul11 · 11 Sep 2013 at 12:53

kin knives

http://www.kinknives.com/

gregorius · 11 Sep 2013 at 13:14

+1 for Global knives...

Glaucus · 11 Sep 2013 at 14:47

gregorius said:
+1 for Global knives...

Globals are marmite with their handles. Some love the feel, some absolutely hate them.
They're also more fashion than quality, but still pretty good. Although their Rockwell value is lower than similar big brand names.

People really need to go feel them and with globals especially in a hot environment.

randomshenans · 11 Sep 2013 at 14:58

Hate globals, have kins.

lee1101 · 11 Sep 2013 at 15:29

Globals used to give me beasty calluses. Agree with above about the good cooks knife and pairing knife. Its all you need really.

My favourite knives were Victorniox Rosewood handles. Quite cheap and lasted me a good few years in the kitchen. Stayed nice and sharp too.

pitchfork · 12 Sep 2013 at 07:43

Glaucus said:
Not really, it's not about replacing all prep work with one. It's using it for tougher things.

It's the shape of the blade, it doesn't allow for a proper fulcrum and thus uses a completely different technique.

To be honest a santoku uses a different technique to a regular french style chefs knife.