Knives

[Vishenka69]

I also have Wustof Classic and really like them. I got a chef's and a santoku at C&B (I believe they were about $60'ish each) and then other random ones at TJ Maxx and Home Goods. I really wanted a Shun but they just felt very uncomfortable in my hand. In the end, if you can't hold it, it doesn't matter how well it works. I also have a set of cheap steak knives that I use instead of a paring one. I've looked into getting a set but realized I wouldn't really know what to do or use about half of them.

[alison]

I have Shun knives. They're bad ass. They're great if you've got smaller hands - dh doesn't find them as comfortable as I find them. They've got them for lefties and for righties.

[GreyhoundsRUs]

Thanks for your input! I'm excited to go out shopping for new knives...but it always seemed so overwhelming! I like the magnetic strip idea as well...

I'll probably do some in-person investigating next weekend or the weekend after...

[DCJenn]

I've had my magnetic things for years now. I have enough height above and below them that I can alternate handles- over the bar and under the bar and am JUST OCD enough to put them in order of length of the blade. I think it kind of looks like kitchen art.

Definite try a bunch- it's kind of like cars and running shoes- you know when the fit isn't right.

Jenn

[Rapunzel]

Cutco knives are pretty cheap. We took pity on a friends' sweet son (that's the way they getcha' ) and bought a set of steak knives. No, no, no, no! They don't have a full tang, the metal is STAMPED (not forged - you want forged metal), and the handles are cheap plastic.

Whatever you get you want a full tang (that means the metal of the blade also runs the FULL length of the handle - the blade is not just tacked on to the end of the handle), forged metal blades (much stronger), and high quality handles (not the kind that break off into a couple of pieces after a couple of years).

We've done bad knives and we've done good knives- and that is what we've learned (dh and I). We bought a set of Wusthof knives three years ago that haven't aged a bit.

Oh, and: Make sure you buy the sharpening blade - they are well worth it. You do not have to take any blades in to be sharpened if you have a good forged blade and a good sharpening blade - just a few swipes across and you're good to go! (Another bad thing about Cutco knives - they can only be professionally sharpened because they all have a serrated edge - that they don't want to call "serrated" - but it IS serrated nonetheless).

[SoonerTexan]

We took pity on a friends' sweet son (that's the way they getcha' )

Ugh, I wouldn't buy them just because their recruiting and selling practices are so questionable. They use poor kids so badly.

[MissCrabette]

I was at a home show last weekend and tried Cutco's new style of handle and it felt absolutely awful in my hand.

I want a few Wusthof knives once we're finally on our own again, but right now I'm making do with a Bakers & Chefs santoku knife from Sam's Club and it's surprisingly good considering its ridiculously low price.

[medpedspouse]

Really about the Cutco? Interesting. I just used them at a friends house who raved over them....I do not think that they or anyone in their family sold them. She bought them (from a young college kid - you were right on that) after using some at her sister's who got them as a wedding gift. She looked them up online.

I liked them...well, I really liked the one that looks like a spatula. I also thought the price was reasonable. I do not like Wusthofs and the Shuns, I have only allowed myself a few pieces. So, I thought the cutco might be a an alternative.

[TulipsAndSunscreen]

If you are going to go with a pricier one, I really recommend going to a store where you can hold it your hand and get a feel for it.

I second this comment. The weighting of knives is really important so that you don't have to use excess force or bad technique to chop. I realize that sounds incredibly stupid but if you've ever chopped for several hours for a large stew or meal, it MATTERS.