The problem with most knife sets is they give you one or two good knives and bunch of crap you'll never use.

Get yourself a good chef's knife, a good paring knife, a bread knife, and a boning knife, and you're all set.

It's not a set, but Victorinox makes great knives at not very much money. These are all in America's Test Kitchen's a la carte knife set as the "best buys":

• Victorinox Fibrox 8-inch Chef's Knife: $29.95
• Victorinox Fibrox Paring Knife: $4.95
• Victorinox 10-1/4-inch Fibrox Serrated (Wavy/Curvy) Bread Knife: $49.95
• Victorinox Fibrox 6-inch Straight Boning Knife: Flexible: $19.95

I personally don't think there's anything else you need, but if you want a big slicer or kitchen shears, this completes ATK's set:

• Victorinox Fibrox 12-Inch Granton Edge Slicing Knife: $49.95
• J. A. Henckels International Kitchen Shears—Take Apart: $14.95

And a universal block:

• Bodum Bistro Universal Knife Block: $44.95

http://tapatalk.imageshack.com/v2/15...e339c1c0c6.jpg

Identical to the set I bought. Highly recommend these if you're looking for cheap and good. Only 6 reviews but scored perfect

Thanks!

How often do you sharpen?

Because most people don't know squat about knives.

FTR, I'm not bashing you. I have a fundamental issue with Puck these days. The guy will shill for anything, so he will get none of my money, ever, on principle alone.

And I'd bet dollars to donuts those Victorinox knives I posted will outperform the Pucks.

I'm bad. I never hone. Most of my knives are Japanese blades, and I've read most of the hones do more damage than good, so I don't use a steel. I have a good rotary sharpener and hone that I'll give a few swipes on maybe twice a year.

One thing to note about the Victorinox chef's knife, blade angle is 15 degrees, not 22 like most Western knives. If you sharpen yourself, be sure to note that and either hand sharpen or get an electric that will handle Asian blades.

A good article on knives from Cook's Illustrated, if you're interested: https://www.victorinox.com/medias/sy...hefsKnives.pdf

http://tapatalk.imageshack.com/v2/15...e339c1c0c6.jpg

Identical to the set I bought. Highly recommend these if you're looking for cheap and good. Only 6 reviews but scored perfect

Q

The WP set gets a meager 3.5 to 4 on Amazon.

I don't need high dollar knives to produce good food. If it cuts then I'm golden. I only sharpen them about once every 2 months depending on usage. I woukd definitely buy these again once they go old.

FTR, I own the Victorinox slicer (which I hardly ever use), the bread knife (which I use all the time), and the chef's knife (which I use as often or even more frequently than my $100 Tojiro or the hand-crafted Watanabe blade santoku).

Knives don't make better food, but use them more and you'll better appreciate good ones. That's not intended as a knock on you, really. I never appreciated them until my brother bought me a really nice one for Christmas several years ago. A better knife will get a finer edge, holds that edge better, feels better in your hands, has better balance, and won't wear you down as quickly when doing a ton of prep.

And the Victorinox I mentioned, not a one of them qualifies as "high dollar."

I have used expensive knives l. My grandfather use to own a catering business, he's the sole reason I love to cook. He has some great knives and there is a difference. I just feel at home I'm not using them often. Maybe to chop veggies and herbs. If I were to be in the cooking business I would buy some high dollar knives.

The knives you listed seem like a fair price. I guess I have an emotional attachment problem, my knives and I been through a lot of tailgates and bbqs. Hard to part ways lol. I love my Wolfgang Pucks.

I have used expensive knive. My grandfather use to own a catering business, he's the sole reason I love to cook. He has some great knives and there is a difference. I just feel at home I'm not using them often. Maybe to chop veggies and herbs. If I were to be in the cooking business I would buy some high dollar knives.

The knives you listed seem like a fair price. I guess I have an emotional attachment problem, my knives and I been through a lot of tailgates and bbqs. Hard to part ways lol. I love my Wolfgang Pucks.

I used to like Puck, but the guy has completely and unabashedly sold out. He'll put his name on anything as long as it ends up on QVC.

That's how most chefs do. Everybody on these food network shows have similar products imo. All cheap and durable. Who's getting worse is Giada. She's on everything that little slut. I don't mind there products becasue I do enjoy their shows and have learned a lot from them.