^^^^^ Also agree on not needing to be a set. You can get very good knives from Dexter Russel or Victorinox. Not the best that can be had, and no one brags about this type of knife, but they are the ones you will see in most commercial kitchens and butcher shops.
Parents who say they have good kids..Usually don't!
If it fits your hand, it is good. Keep it sharp at all times. Too small usually works better than too big. 8" Chefs knife t start, boning knife, paring, carving to fill out as you go. Quality pays in the long run, but there is a lot of really good steel out there in the cheaper ones too.
As I mentioned, I've got my Henckels and won't be needing to buy any more knives. You get what you pay for with knives. If you're planning on cooking a lot, get some good stuff.
I got lucky a few years ago when I bought the last set as a gift for niece's wedding. 9-piece set with horizontal cuts butcher block and front cuts for steak knives was $150 out the door. Haven't seen that deal in a while. I know my set was over $300 when GF bought them for me 7 years ago.
Slaves get what they need. Free men get what they want.
My oft stated humble opinion is the K Sabatier Carbon Steel French knives rule. A 10 inch, a 6 inch, and a paring knife, will do it all. They keep a keen edge, are easy to touch up, and acquire a beautiful patina as they age, and you use them. The sharp, small tips are where real work is done, and these excel with that.
You may drink cheap beer, you may ruin good whiskey, but you do have it right on Sabatier.
I actually have a sixer of Dogfish Head 90 Minute Ale in the cooler as we speak. Heading off to spend the weekend killing hogs along the banks of the Ocmulgee river, in middle Georgia. Taking a liter of Old Weller Antique as well. Yeah, and an 8 pack of Coke, but what the hey?
That, my dear Sir, sounds like a weekend seized. Great plan. I would personally take mercy on the whiskey and dump the Coke where it does the least amount of harm but hey ;-)
Not sure if you have a decent cutting surface so I'd start there.
End grain wood (or sani-tuff) is what you want - easy on the knife's edge. This guy is selling out remaining inventory. I have one and it is far better made than the commercial brand Boos. Last a lifetime if cared for.
I actually have a sixer of Dogfish Head 90 Minute Ale in the cooler as we speak. Heading off to spend the weekend killing hogs along the banks of the Ocmulgee river, in middle Georgia. Taking a liter of Old Weller Antique as well. Yeah, and an 8 pack of Coke, but what the hey?
Sounds like a plan, Sam. Have fun!
Slaves get what they need. Free men get what they want.
Teal, have to agree with EdM on Chicago Cutlery. I bought a set about 20 yrs. ago and still have no complaints. Set came with a smooth steel, which I recommend over any gritty sharpener. My $0.02 worth. YMMV.
If I were in your shoes, I would not be spending big $$ on knives especially at this stage.
This is especially so if a non knife person shares the kitchen and has access to them while you are not around..
I say this having owned examples of many of the knives already mentioned, from the cheaper ones to some of the top end German and French ones.
I would suggest the following..
10" bread knife (serrated edge) 8" cook knife 4" utility knife 3" small paring 3" small tomato knife (serrated edge) small pair of cooks scissors 2 different coloured chop blocks (keep one for raw meats/poultry only)
As for brands, I would suggest Kitchen Devils to start with..They are cheap as chips and keep an edge. Don't worry about sharpening them as they are cheap enough to replace any that go blunt... I would think you would probably have change from $75 and can use the rest of your budget on pots and pans ect, plus maybe enroling in some cookery lessons at night school?
If in 12 months you are still serious about cooking, then I would start looking at a decent 8" cooks knife and decent 4" Utility/Boning knife, plus a steel to keep them sharp..Even then, I would still keep the Kitchen Devils around as "beaters"..
Victronix makes great steel for not a lot of money. It ain't fancy carbon steel, but guaranteed it'll hang with it and be far more durable.
You'd be hard pressed to need more than a 8 or 10" chefs and a few of the little 3" paring knives. A 4 to 6" boner and a 8" butcher blade would be my next two. A decent pair of poultry shears are pretty handy.
I'd maybe look at one of Sam's K Sabs or a nice gyuto and fill out the rest with more utilitarian molded handle stainless type offerings.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
Victronix makes great steel for not a lot of money. It ain't fancy carbon steel, but guaranteed it'll hang with it and be far more durable.
^^^^^^ The Mooner's given you some good advise IMO.
It's not like you're going to be processing a side of beef or dicing five gallon buckets of vegetables. I'd start with a 6" kitchen knife and 4.5" parer like this duo for around $50 from Victorinox.
Then get hold of Vince over in the knife forum and pick up one of his Russel Green River boning knives.
Like this, cept he does a better job than I do.
Spend the rest of the money on a good cutting board, a pair of shears, and two or three good pans and you'll be on your way.
![[Linked Image]](http://ecx.images-amazon.com/images/I/31-3k5SJDRL.jpg)
![[Linked Image]](http://i492.photobucket.com/albums/rr288/Bwnci/welsh-flag-large-anim.gif)
![[Linked Image]](http://s121.photobucket.com/user/CharlieB401/media/My%20Knives/002_zps0rd4rinw.jpg.html)
![[Linked Image]](http://s121.photobucket.com/user/CharlieB401/media/My%20Knives/002.jpg.html)
