DisgruntledVirus
Lifer
- Dec 26, 2007
- 11,782
- 2
- 76
At work I use Wusthof Grand Prix. I have the entire line of them, but only use 3-4 in everyday use- 10" chef, 9" bread, 3" parer, & 10" slicer.
At home I use Shun Classic & they are the best knives I have ever used. (btw, I am a Chef at a private club, so I use knives every day.)
Good cheap knives-
Cuisinart, Kitchenaid, or Calphalon.
Stay away from Chicago Cutlery, Anything with a celebrity chef name on them, or anything you buy at Walmart.
As far as Ceramic knives, unless you use the utmost care, you will regret the purchase. You cannot sharpen them yourself(have to be sent off), & they break easily when dropped, rendering them useless.
Also this.
The key knives to have:
Chef type (Santoku/traditional)
Pearing (3-4 inches)
Bread/large serrated knife
Slicing type knife (carving/cutting meat for example)
Either build a set yourself, or buy a nice small block of knives (like http://www.cutleryandmore.com/global-knives/starter-knife-block-set-p116338).