Good Set of Kitchen Knives

[bcoop]

What you doing with your old henckels bcoop?

Giving them to the ex wife. They were an anniversary gift from her several years back. And she doesn't have any good knives. So I figured I'd not be a dickhead for once.

[Randy]

Giving them to the ex wife. They were an anniversary gift from her several years back. And she doesn't have any good knives. So I figured I'd not be a dickhead for once.

No, be a dickhead and sell them to me. I'll use them in memory of your anniversary.

[Hmbre97]

I used to like heavier knifes like a forged knife with a full tang but recently had a chance to use some Victorinox knives. They're stamped but all reviews I've read online say they're some of the best stamped knives you can buy and hold an edge like more expensive forged knives. The big diff is it's a light knife but I've gotten use to it and actually prefer it now. I still keep a forged cleaver around for things that require a heavier knife to power through but I've replaced my chef's knife and paring/bonig knifes with these.

http://www.swissarmy.com/us/category/Category/Home-Kitchen-Collection/Chef-s-Knives/Swiss-Classic-Fibrox-Handle/2021?f=category&v=2/200/2000/2020/2021&m=add&

[bcoop]

I used to like heavier knifes like a forged knife with a full tang but recently had a chance to use some Victorinox knives. They're stamped but all reviews I've read online say they're some of the best stamped knives you can buy and hold an edge like more expensive forged knives. The big diff is it's a light knife but I've gotten use to it and actually prefer it now. I still keep a forged cleaver around for things that require a heavier knife to power through but I've replaced my chef's knife and paring/bonig knifes with these.

http://www.swissarmy.com/us/category...20/2021&m=add&

Lol. Ok.

[Rafa]

What about these?

http://www.bedbathandbeyond.com/product.asp?SKU=40081601&RN=395&

[beefed88]

I used to like heavier knifes like a forged knife with a full tang but recently had a chance to use some Victorinox knives. They're stamped but all reviews I've read online say they're some of the best stamped knives you can buy and hold an edge like more expensive forged knives. The big diff is it's a light knife but I've gotten use to it and actually prefer it now. I still keep a forged cleaver around for things that require a heavier knife to power through but I've replaced my chef's knife and paring/bonig knifes with these.

http://www.swissarmy.com/us/category...20/2021&m=add&

Thank you. I used to be a meat cutter at costco and we used victorinox so now I use them at home.

But every time I mention these knives they say "nah man henckels or wusthof knives."

I am pretty sure that 8-10 hrs a day 5-6 days a week proves that the victorinox are decent knives. Used a steel regularly and put the knife to the sharpener about once or twice a week depending on what happened.( hitting bone, metal, chain on scabbard etc.)

[GrayStangGT]

I've got this set of Calphalon knives and really like them.

http://www.bedbathandbeyond.com/product.asp?SKU=14710264&RN=395&

[Hmbre97]

Lol. Ok.

Did I miss something humorous?

[BradM]

Did I miss something humorous?

Yes, yes you did.

[bcoop]

Did I miss something humorous?

Yes, you did. Stamped knives DO NOT, and WILL NOT last like a forged knife. That's a fact. There's a reason Chefs used forged knives, and unskilled kitchen labor use stamped knives. There's also a reason restaurants replace their stamped knives about every 6 months. Granted, they will last longer than that for home use. But what you claim is just silly, and is not accurate. If stamped blades work for you, that's great. However, Stamped knives, no matter than brand; are an inferior knife. period.

Restaurants (see, cooks) use stamped knives for one reason and one reason only. Price. Chef's used forged knives, that are of limits to everyone else in the kitchen. Why? Because a good set of knives, when maintained and cared for, only need to be purchased once in a lifetime.

[Randy]

Yes, you did. Stamped knives DO NOT, and WILL NOT last like a forged knife. That's a fact. There's a reason Chefs used forged knives, and unskilled kitchen labor use stamped knives. There's also a reason restaurants replace their stamped knives about every 6 months. Granted, they will last longer than that for home use. But what you claim is just silly, and is not accurate. If stamped blades work for you, that's great. However, Stamped knives, no matter than brand; are an inferior knife. period.

Restaurants (see, cooks) use stamped knives for one reason and one reason only. Price. Chef's used forged knives, that are of limits to everyone else in the kitchen. Why? Because a good set of knives, when maintained and cared for, only need to be purchased once in a lifetime.

Good info, now i know i need forged blades!!

[Rafa]

Ended up getting these. Will be cutting up some meat here in a bit. I've been using those Farberwares from Walmart for the longest...lol

http://www.bedbathandbeyond.com/product.asp?SKU=13491968&RN=395&

[Randy]

I don't care too much about steak knives, i really want for food prep more than anything else. I think i might have to buy this 3piece set.

http://www.zwillingonline.com/35686000.html

[Rafa]

I thought about that too, but I figure I would get a complete set for a change. I have a bunch of cheap knives in drawer. I will still keep some of my older ones just in case and probably give rest away or something.

[BadGN1]

Macy's has some great deals on good knives right now.