100%. I started with the Four Star set, and then I added a Twin bread knife and my santoku knife is a Gourmet. The Gourmet handle is my least favorite, it’s a bit small for my hands, and doesn’t grip quite as well (it’s made from hard plastic while the other handles are more rubbery). Between the Four Star and the Twin, it’s a real toss-up for me.
Probably good to hit up Bed, Bath, and Beyond or whatever to try wielding a few.
Start by buying either a chef’s knife or a paring knife. Buy more knives as you feel the need. (Or, in my case, because i want to buy something nice.)
No reason to have a matched set. Just have a collection of knives you want that do the jobs you want done.
I’m going to add a contrarian opinion.
The most expensive isn’t necessarily the best. I’m sure Wustof and Henckles are great, but the Victorinox Fibrox Chef knife is the perennial winner in ATK equipment ratings, and it is under $40. In fact, they recommend that you buy knives one at a time, adding the best model of each style as you want to expand your collection. You will end up with a set of knives with unmatched brands.
Also, a well maintained knife that is kept sharp will outperform an expensive knife that is allowed to become dull.
Also, knives are tools, and the size, shape, and materials of the handles can vary across brands, and you may prefer one brand to another just on how it feels in your hand. You may prefer something that ends up being less expensive.
I prefer using a 5 inch santoku over a chef knife for most kitchen cutting tasks. A smaller knife just feels more nimble in my hands, but I do have large hands so I like a small knife with a large handle. I have a sub-$20 model that is my favorite knife - and I do also have a $400 knife block set.
Pop tarts.
She should pick up some Montana brochures or something.
I don’t know how you’re going to do it, but I justified a $1500 set of knives from Cutco almost 20 years ago. Still have it. Still use one or more every day.
Polo lasts me a year = $30
Knives will last me > 13 years? ~ $400
3/14ths? I thought it was 17 1/2 vs 17 5/7.
I get more utility from cutlery than from polo shirts.
I really like the Soda stream. It’s getting lots of usage so far, and our weekly recycling volume is down significantly. Bonus: for some reason the dog finds it very entertaining to watch.
That’s what she said…
IANAF, but that could do it!
I got a set of Henckels (and block) for work anniversary. I keep cutting myself on the extremely sharp point nearest the hilt. Simple contact/mis-grasp is all it takes.
Just saying, that point does not need to be that sharp.
I’ve not cut myself that way, but agree those edges are sharp, and for no good reason.
It’s not even rounded. As sharp as the point at the other end. I’ve made it a point (hah!) to grab only by the handle, and WAY away from the knife’s edge.
I really do need to stop flipping-and-catching them.
And swallowing them.
Some, I don’t know, 400-600 grit sandpaper could knock the edge off. Or if you have a place nearby that sharpens knives, they could probably grind a little bit of a chamfer in there.
I cut a lot of tomatoes, meats (raw and done), veggies (celery, carrots, peppers). So I should get which 1-3 knives?
If you only buy 1 knife, it should be a good quality chefs knife. It’s a solid performer for most kitchen tasks. It works great on your veggies, and works fine for trimming/prepping raw meat. You might consider other specialty knives given your interests. A carving knife is handy if you cook a lot of meat. The chefs knife does OK on tomatoes, but a serrated knife is even better for that task. I do think you might consider a paring knife too as they are helpful for lots of jobs.
Seems like a good reason to get two knives, IMO.
That’s 4
I use my paring knives much more than my chefs knife. I use the chefs knife (or the santoku, but that was a recent gift) for big things. Carving a chicken, or breaking down a chicken into parts. Cutting a butternut squash. But if I’m chopping carrots or peeling apples or slicing scallions or cutting cheese or removing the meat from a roast chicken to refrigerate it for a second meal, or… really for most kitchen tasks, I use a paring knife.
(Since being given the santoku, I use it for large vegetables and save the chefs knife for large meats.)
If you cut a lot of tomatoes, consider getting a ceramic knife. It’s too brittle and stiff for a lot of tasks, but it holds an edge forever and is awesome for slicing tomatoes and onions. Note that a mid-sized ceramic knife shouldn’t be your first knife. But after you get a paring knife, a chefs knife, and a bread knife, it might be your fourth.