What's important when shopping for kitchen knives?
Exasperated and struggling to slice a hot dog, my dad mumbled under his breath a few months ago that he just needs to buy some quality knives. I'd like to get him some for Father's day, but I know nothing about kitchen knives and I'm running out of time. Can someone please point me in the right direction? What's good, what's bad? What are some trusted, quality brands? What is merely a matter of preference (ie color), what's related to quality/function (ie blade material)?
I'd love for someone to just tell me which one to buy...he's doesn't use the kitchen knives often, but it'd be worth the additional $60-100 to never again have to hassle with the junky walmart set. Something he can keep on the counter (no rainbow sets, something plain)
Personally, I don't care for serrated blades (destroys cutting boards) and most blades are too thick for my tastes, bruising fruit asthey cut. I have been using the same no-name 9" bladed filet knife for 30 years. I've courted expensive blades, but I haven't found one long enough (filet knives are usually 6"), thin bladed enough, and smooth edged. I have taken to buying inexpensive knives (like the $20 set of four with stand sold here on woot in various animal prints a while back) with teflon coated blades that let them glide through food without damaging it. They come super sharp, and they are inexpensive enough that I just donate them someplace when they get dull and buy new ones. I still mostly use my good old filet knife, so the teflon coated ones last me a couple of years
I bought a full set of Cutco knives back in the '90s. I can't recommend them highly enough, despite the price. I think I paid around $700. That got me a full set (~10 knives), with a block to store them in, and a set of 8 steak knives that also live in the block. I use them every day, and they haven't dulled one bit.
I know. They're expensive. You get what you pay for.
Keeping knives sharp - and I am not very good at it - is imperative. The best knives are not good enough after awhile without being sharpened. I have a set of Chicago Cutlery that has lasted fairly well. My fault that I don't oil the wood handles as often as I should.
You need a good chef's knife in the kitchen, at least an 8 inch. I prefer forged knives with a full tang. I'm not a fan of mass produced stamped knives. I do like Wusthof Classic knives, but you need to maintain the blades, and protect them from nicks.
I cringe when someone pulls a good knives out of a drawer, that has just been laying in a pile with other knives and silverware. I would also get a good knife block or a protected magnetic strip to keep them from being damaged.
And........... never.......never........put a good blade in a dishwasher......if the banging around doesn't destroy the edge, the extreme heat can ruin the temper of the steel, or the handles.
You could start him off with something like this..........http://www.amazon.com/Wusthof-9755Classic-2-Piece-Knife-Starter/dp/B00005MEGG/ref=pd_sim_k_29
Then get him a good wooden knife block that has plenty of room for future knives that you might buy him like this.............http://www.amazon.com/Wusthof-9-Slot-Beechwood-Knife-Block/dp/B00009WDSG/ref=sr_1_9?ie=UTF8&qid=1338851898&sr=8-9
You can shop around for better prices, they are out there.
For that price range, you can try the Ginsu knives (different series at different price points for your budget). They are surprisingly good and come with a knife block: http://www.amazon.com/s/ref=nb_sb_ss_i_0_5?url=search-alias%3Daps&field-keywords=ginsu+knife+set&sprefix=ginsu%2Caps%2C632
I personally use Shun, but that's quite beyond your stated price range. I have had good luck with the Kuhn Rikon knife set that Home.Woot sold, so cheap, and so good. But it sounds like your father would not want something colorful. :)
A good knife isn't just a quality knife. It has to feel right and balanced in your hand. The best thing I ever did was go to an expensive cooks store and feel the knives in my hand. I was able to feel which suited me and my hand the best, and I absolutely love my knife.
They need to be really sharp.....
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