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Showing 1 of 6 conversations about:
theMZA
41
Sep 26, 2018
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AngryAccountant
277
Sep 26, 2018
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theMZASet's almost always have a bunch of stuff ya don't need. I'd love if knife sets were like, an 8 inch Chef's knife, 5 inch petty knife, 3 inch paring knife, 8 inch offset bread knife, and 8 matching steak knives. Anything else just seems extraneous to me. It certainly is a pretty looking set though.
theMZA
41
Sep 26, 2018
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AngryAccountantI mostly agree. I like the cleaver in this for flat edge chopping. i think the santoku is redundant.
AngryAccountant
277
Sep 26, 2018
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theMZAYeah, the santoku is rather curved as it is, so its more setup to be a slicer in this set anyways. I've never enjoyed using a cleaver for flat edge chopping though, so my opinions aren't always going to line up with what's best for others.
JamalStevens
0
Sep 26, 2018
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AngryAccountantDo you have a recommendation for a set that includes what you are saying?
I don't even really need the steak knives as we have a good set of those, but am looking at upgrading the set of cooking knives we currently have as they are cheap as heck.
Looking to spend about 200ish, but could be convinced to go higher if there's a just cause.
Thanks!
AngryAccountant
277
Sep 26, 2018
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JamalStevensHonestly, i've not found a set that I'm in love with, so I'm going piece by piece, and it really depends what you want. I'd look to upgrading your primary knife first, which in most cases should be the Chef's knife.
If you want to start there, some of the questions you should then ask are: Style - Western or Japanese Steel - Stainless, carbon, carbon clad in stainless, more specific steel types. Handle - Western, hybrid, japanese (d-shaped, round, octagonal, other) Grip style - pinch or handle Length - 6.5, 8, 10, 12 inchers are all available, (start at 8 inches / 200mm unless you know you want otherwise though) Use case - General purpose, deboning or breaking down poultry, only vegetables, etc. Care - do you want it dishwasher "safe"? (no knives should go in the dishwasher, but in case someone else accidentally puts it in or something) Care part 2 - How do you plan to, and how often will it be sharpened? do you just use a honing rod? whetstones? paid service? Budget - for the individual chef's knife you can do amazing things at $200, but do you want to spend that much on just one, or would you like to be able to spread it down to a few others in a set?
If you want to start there, some of the questions you should then ask are: Style - Western or Japanese Steel - Stainless, carbon, carbon clad in stainless, more specific steel types. Handle - Western, hybrid, japanese (d-shaped, round, octagonal, other) Grip style - pinch or handle Length - 6.5, 8, 10, 12 inchers are all available, (start at 8 inches / 200mm unless you know you want otherwise though) Use case - General purpose, deboning or breaking down poultry, only vegetables, etc. Care - do you want it dishwasher "safe"? (no knives should go in the dishwasher, but in case someone else accidentally puts it in or something) Care part 2 - How do you plan to, and how often will it be sharpened? do you just use a honing rod? whetstones? paid service? Budget - for the individual chef's knife you can do amazing things at $200, but do you want to spend that much on just one, or would you like to be able to spread it down to a few others in a set?
JamalStevens
0
Oct 1, 2018
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AngryAccountantYeah,
So for most of this I don't really know the answer. We currently have a terrible set of some junk knives my parents gave to us as a housewarming party. Didn't even come with a chef's knife :/
The style is up in the air, just want something of quality. Like I said our current knives are just a junk set of cuisinart crap blades with a santoku as the "main knife". No bueno.
As far as steel - again no clue.
Handle - I'm left handed, SO is right handed so probably not dshaped.
Grip- we both use pinch.
Length- 8 inches sounds fine (also: lol)
Use case - definitely general. It'll be our daily driver in our home kitchen.
Care - I never put knives in dishwasher and if we get a great set I'll make sure that is the status quo in the house.
Sharpening... well I don't have any of that stuff so a honing rod for the most part, and something to get professionally sharpened once or twice a year would be affordable.
Budget - as I said earlier, I think I'd like to get the main three knives for the money i.e. a pairing knife/petty knife, chef's knife, and maybe a bread knife or something else that would be the most useful in the kitchen, a nice set of kitchen shears would be a huge bonus.
Thanks!
So for most of this I don't really know the answer. We currently have a terrible set of some junk knives my parents gave to us as a housewarming party. Didn't even come with a chef's knife :/
The style is up in the air, just want something of quality. Like I said our current knives are just a junk set of cuisinart crap blades with a santoku as the "main knife". No bueno.
As far as steel - again no clue.
Handle - I'm left handed, SO is right handed so probably not dshaped.
Grip- we both use pinch.
Length- 8 inches sounds fine (also: lol)
Use case - definitely general. It'll be our daily driver in our home kitchen.
Care - I never put knives in dishwasher and if we get a great set I'll make sure that is the status quo in the house.
Sharpening... well I don't have any of that stuff so a honing rod for the most part, and something to get professionally sharpened once or twice a year would be affordable.
Budget - as I said earlier, I think I'd like to get the main three knives for the money i.e. a pairing knife/petty knife, chef's knife, and maybe a bread knife or something else that would be the most useful in the kitchen, a nice set of kitchen shears would be a huge bonus.
Thanks!
AngryAccountant
277
Oct 1, 2018
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JamalStevensSo i'm a proponent of blow your whole budget on one really good chef's knife, but the list below is all below $150. Start with the chef's knife, and after using it for a few weeks, determine if you want a matching rest of the set, which I advise getting piecemeal. If you use a magnetic rack instead of a block, it won't look goofy either, and you can reclaim some countertop space!
Take a look at the below, not sure if these are the best prices, but should give you an idea: https://www.amazon.com/dp/B00BQ83BCE/ https://www.amazon.com/dp/B019ISKF9A/ https://www.massdrop.com/buy/massdrop-x-apogee-vital-8-inch-chefs-knife (my friend has it, i'm a big fan. should fit your needs nicely, great with pinch grip) https://www.amazon.com/dp/B0019WZEUE/ might not be best for pinch grip https://www.amazon.com/dp/B004HGIYMO/ https://www.amazon.com/dp/B0073YEQ38/ omg the handle is sooo pretty, might not be great for pinch, but better than the victorinox https://www.amazon.com/dp/B00009ZK08/ very very german, pinch grip possible, but not really designed for it. try before buy. https://www.amazon.com/dp/B00005OL44/ some people love em, some people hate em, great for pinch grip. interesting looks. This is my current go to, got it for ~$115 here on Massdrop, https://www.apogeeculinary.com/products/dragon-10-chefs-knife
From here, sharpening is a thing you should learn, there's a lot of guys doing fly by night sharpening at farmers markets and such, which can be either great or terrible, but usually they butcher your blades. check out reddit's /r/chefknives for where great sharpeners are, though some of the manufacturers will do it for you too. If you want to sharpen yourself, this is a great starter stone: https://www.chefknivestogo.com/imtwosi1kst.html (also check out knives there that I missed, they're full of great stuff)
Take a look at the below, not sure if these are the best prices, but should give you an idea: https://www.amazon.com/dp/B00BQ83BCE/ https://www.amazon.com/dp/B019ISKF9A/ https://www.massdrop.com/buy/massdrop-x-apogee-vital-8-inch-chefs-knife (my friend has it, i'm a big fan. should fit your needs nicely, great with pinch grip) https://www.amazon.com/dp/B0019WZEUE/ might not be best for pinch grip https://www.amazon.com/dp/B004HGIYMO/ https://www.amazon.com/dp/B0073YEQ38/ omg the handle is sooo pretty, might not be great for pinch, but better than the victorinox https://www.amazon.com/dp/B00009ZK08/ very very german, pinch grip possible, but not really designed for it. try before buy. https://www.amazon.com/dp/B00005OL44/ some people love em, some people hate em, great for pinch grip. interesting looks. This is my current go to, got it for ~$115 here on Massdrop, https://www.apogeeculinary.com/products/dragon-10-chefs-knife
From here, sharpening is a thing you should learn, there's a lot of guys doing fly by night sharpening at farmers markets and such, which can be either great or terrible, but usually they butcher your blades. check out reddit's /r/chefknives for where great sharpeners are, though some of the manufacturers will do it for you too. If you want to sharpen yourself, this is a great starter stone: https://www.chefknivestogo.com/imtwosi1kst.html (also check out knives there that I missed, they're full of great stuff)
JamalStevens
0
Oct 2, 2018
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AngryAccountantThank you very much. I've been seriously considering that apogee knife here on massdrop. I think that might be the way I go. it looks pretty great, has decent reviews and the price is right.
Thanks for all your time!
Thanks for all your time!
AngryAccountant
277
Oct 2, 2018
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JamalStevensOf course! you should be rather happy with it. It's a good knife with (as far as I can tell) good steel. Just beware electric sharpeners that aren't water cooled, as the steel is sensitive to higher temperatures that could happen during aggressive sharpening. It should probably be kept at ~16 degrees per side.
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Amazon reviews look really positive too...