Best Knives?

[Luvzlife]

I might suggest heading to a Williams Sonoma, Sur la Table, or similar local kitchen store. Each offers several varieties and price points of knives for you to try. For example, Sur la Table in KC has veggies for you to cut to really try out the knives.

I’ve gone down two paths:
1. Wusthof Classic knives. Classic German knives. Good feel in the hand. Sharp. Easy to maintain. Once a year before the World Series of BBQ, I have them professionally sharpened—which is different than using the steel [which I highly recommend].
2. Shun Classic knives. I received some as a gift. Incredibly sharp. Different steel composition, and somewhat brittle. Therefore, the edge pits. Then back to professional sharpener.

Some additional thoughts:
1. Buy a good storage device and use it—magnet, etc.—you don’t want the blades knocking into one another.
2. Hand wash.
3. Buy and use a good steel.
4. You can’t beat a professional sharpener. The most dangerous thing in a kitchen is a dull knife.
5. Find a knife that feels good in your hand, and offers enough weight to let the knife do the job—not you.
6. Properly maintained, a good knife is a lifetime investment and a joy to use.
7. DON’T use glass “cutting boards.” They ruin the edge on the knife. Wood first. Then certain plastics.
8. Typically, when purchasing a knife set, you overpay due to getting several knives you don’t need or use. What do you cook? What knives do you need? 1 good chef’s knife, a good paring knife, and a bread slicer will get you through 95% of dishes.

Any other questions, please feel free to PM.