What knives and cutlery do you guys keep around your home and/or work? Is there one particular brand you like or dislike more than the others? I'm not very knowledgeable about kitchen cutlery and don't own any outside of some walmart-brand silverware but I'm considering buying my first real "block."
Gonna bump my own thread here with a question: How good is Chicago Cutlery? I've never owned Buck cutlery ( I know their other knives are pretty good ) and I just saw how much more expensive the 13 pc set is compared to the 16 pc set in related image. Buck's is between 400-700 ( depending on the knife handles ) while the Chicago Cutlery is $99.
>Is there one particular brand you like or [dislike] more than others?
Hearing people boast about their Shun knives grinds my gears. Acting as if it's all the rage, which I mean; it is. But for no good reason other than having uses in both home kitchens, as well as industrial kitchens.
It's not like I hate the brand; with it's VG-10 it should be pretty decent at what it's meant to do, that being to be able to have a maintainable edge, but still foldable so that you can put a keen angle on it,but when people glorify it as if it's the best there is, that's where I draw lines.
I'm not very trendy either. I don't want to buy my first block of knives simply because they are "all the rage."
I don't know who makes good kitchen knives though. I know Buck makes fantastic knives for outdoor use but have no clue how their kitchen ones go and the reviews I've been reading about Chicago Cutlery make me shy away from their brand. If these Shun knives are simply popular for the sake of being popular they would be a brand I'd want to avoid too.
>shun is all the rage
shitting on shun is so 2005, get with the times loser
oh it's all pretty good. buying "blocks" is amateur hour though, you should buy your knives one at a time. I have more tojiros than anything else but of the knives I've used, the ones that impressed me the most were an old sabatier au carbone, and a misono UX10
I have a tojiro gyuto, it's decent. Stays sharp for a bit before I have to go and sharpen it.
I mostly use mercer and Victorinox because it's cheap
I also use a diamond honing steel, just so my knives keep for a bit longer before I have to actually resharpen
I have a shun 8" chef's, a wusthof 3.5" pairing, and a wusthof pro offset serrated. I have never needed any other knife, except maybe a fillet knife for skinning fish. Spend what you would spend on a block of knives on a chef's knife that will last you a lifetime. Learn how to hone and sharpen it, and learn how to use it, and it will serve you, it will serve your kids, and it will serve your grandkids.