How do I pick a knife set?
Up until now I've made due with a mismatched chef's knife, a paring knife, and a santoku. I figure I should at least pretend to have my shit together and get a whole set, especially now that I'll be cooking for more than just myself. Any tips?
Ideally I'd like some nicely balanced knives with a little bit of heft to them. Pic related looks okay, but the straight steak knives are pretty gay and it lacks some shears.
I wouldn't be against getting one $100+ knife, but I'd definitely like a full set as well for under $150
>>7833634
Coldsteel knives
>>7833634
absolutely nobody needs a matched set of knives. they are a waste of money.
just buy a good chef's knife if you want a new one, a sharpening stone, and a pair of kitchen shears.
Victorinox anon.
>>7833634
Cutco is a vintage brand stemming all the way back to 1949. I can sell you a set I've been saving for quite some time now for $90, S&H not included.
chinese cleaver would be enough
>>7833681
i've got 2 victorinox knives. cheap and good.
>>7833634
don't get a whole set. just get what you need when you need it and go for cheaper stuff. learn how to take care of em so they stay safe/sharp.
>>7833651
this.
the only knives you need are a good chef's knife/gyuto, paring knife and filleting knife.
>>7834156
Maybe also a bread knife
Twenty years in catering reporting in. I don't know a single cook worth a damn who has a matched set of 14 different knives (maybe sushi chefs, but that's different).
-parer
-turner
-boner
-chef's (10")
-bread saw
-offset
-maybe a santoku
I have knives by mundial, dick, victorinox, some obscure weeaboo mass producer, and a couple of tsuchime knives because they look awesome and impress clients.
If you want pro knives to start, try victorinox with fibrox handles or mundial with plastic handles. Well priced, rugged, and will do everything you want for years.
