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I've recently started cooking a lot more and this topic intrigues me b/c a good knife is noticeable immediately.

I don't "need" a new set of knives but would be interested in seeing what knives people have and what your take on them is? I'm talking more of a kitchen/prep knife rather than steak knives.

When I first moved in with my gf she had the worst knives in the world, they were serrated cheap steak knives and she used them for everything, the blades were flimsy and I always thought I was going to kill myself when slicing anything, it was pointless to even try and cut meat. Luckily my parents gave me their large set of Chicago Cutlery that they have had for 30 years. They may not be the greatest knives but they sharpen well and are more than sufficient for now....but who know what the future will bring

 

In my experience, there are three really nice brands.

Cutco, Henkel and Chicago Cutlery.

 

I got a good set of Henkel's as a wedding gift 10 years ago, and they are still awesome.

 

We have had the Wusthof Culinar series for about 5 years now and they have been great.

 

Wusthof.

Don't like Japanese knives, they tend to have thinner blade, more fragile.

 

Henkel Pro S

Been using them for 6 year now and still love them.

 

 

Touche! Now this is a knife!

I was looking at Wusthof, looks like they make a good knife!

 

I am an avid amateur chef and Shun Classic are the only knives I use. 6" chef, 9" chef, 6" hollow ground santoku, angled pairing knife, and boning knife. I still use my henkel bread knife from my old set. Shun classic have a more german feel but hold an edge like a good japanese knife.

 

Wusthof Baby.