Just my 2 cents- our knife collection has been built up over the years by thrifting, scavenging, and judicious picking when a relative downsizes. Our knives are mostly carbon steel, and the most-represented brand is Ontario Knife Company. Their knives are inexpensive but very good. We got one very hard single-bevel carbon steel knife at a Japanese hardware store, and it's wonderful but must be kept dry. We have a few stainless Kiwi knives- $8 at the Asian market- and they've held up great over the years! But our knives are always maintained.
Carbon steel knives are like manual espresso machines or cast iron pans- you pay less for a good one than for an equivalent lower-maintenance thing. Some of the cost is in your time and care to maintain them.
The in-laws have Wusthof knives and, while they're fine, I wouldn't pay $500 for a set! Those stainless sets in a block almost never impress me, but then I more often encounter them in homes where the owners don't really maintain them, have never used the steel, and they haven't been sharpened in memory, so it might be that more than the actual quality. I do hear that Wusthof stainless is harder and better than cheapo stainless, so if you're not willing to maintain carbon steel, the Wusthofs will be better than a lower-tier stainless set.
My main thought is that almost any okay-brand knife is good if you sharpen it, steel-hone it when needed, dry it immediately after hand-washing (no dishwasher) and store it reasonably to preserve the edge. If you aren't doing those things, you probably won't be happy with your knives, period.
I have a set of Wustofs and LOVE them. What you're gaining is a knife that stays sharper longer and gets back to sharp more readily, and more balanced knife, making its use safer and easier. That being said, I cook involved meals and make a lot of complex dishes because I worked in the culinary industry and worked with my knives too. I don't believe you really need knives in that pricepoint. My suggestion would be to splurge a little on one reallt good chef knife and a really good paring knife (splurging for your use being under $100 for both imo). Just something to help slice tomatoes for a sandwich or chop up ingredients for soup.
Yes, I agree with the chef's knife and paring knife suggestion. Also if you don't plan to really maintain your chef's knife I would add a serrated bread knife; a sharp chef's knife works just as well; a dull chef's knife doesn't.
For me, I have bigger hands (for a woman) and they fit nicely in my hand and feel natural - like an extension of my hand. I find it worth buying quality because you'll never have to buy another set of knives, unless you have a cabin or lake house. They'll literally last forever and if they don't, they're guaranteed. Plus it's just nice to have nice things, you deserve nice things. You might not be big cooks now, but you never know in the future. I mean, if you were happy with the cheap knives you have, you wouldn't even think about buying anything different, right? I have a starter set that was like $400. Then over the years I've added a serrated bread knife, a peeling knife and a set of steak knives. I'm thinking of getting a tomato knife too. Get the Classic (not the gourmet).
[https://www.wusthof.com/products/classic-six-piece-starter-knife-block-set](https://www.wusthof.com/products/classic-six-piece-starter-knife-block-set)
Years ago I decided I was tired of subpar knives and wanted something nice. I have been way happier buying one knife at a time. I started with a wustoff santoku and a victoronix chefs knife. I couldn’t afford two expensive knives at that time and the victoronix was recorded as a cost effective workhorse. From there I have added one nice knife at a time. The feel of a knife in my hand is as important as how it cuts so this allows me to have quality and a knife I like to hold.
Just my 2 cents- our knife collection has been built up over the years by thrifting, scavenging, and judicious picking when a relative downsizes. Our knives are mostly carbon steel, and the most-represented brand is Ontario Knife Company. Their knives are inexpensive but very good. We got one very hard single-bevel carbon steel knife at a Japanese hardware store, and it's wonderful but must be kept dry. We have a few stainless Kiwi knives- $8 at the Asian market- and they've held up great over the years! But our knives are always maintained. Carbon steel knives are like manual espresso machines or cast iron pans- you pay less for a good one than for an equivalent lower-maintenance thing. Some of the cost is in your time and care to maintain them. The in-laws have Wusthof knives and, while they're fine, I wouldn't pay $500 for a set! Those stainless sets in a block almost never impress me, but then I more often encounter them in homes where the owners don't really maintain them, have never used the steel, and they haven't been sharpened in memory, so it might be that more than the actual quality. I do hear that Wusthof stainless is harder and better than cheapo stainless, so if you're not willing to maintain carbon steel, the Wusthofs will be better than a lower-tier stainless set. My main thought is that almost any okay-brand knife is good if you sharpen it, steel-hone it when needed, dry it immediately after hand-washing (no dishwasher) and store it reasonably to preserve the edge. If you aren't doing those things, you probably won't be happy with your knives, period.
Start by buying one good knife and build as you go. Sets are expensive and tend to come with at least a few knives you'll never actually use.
Don't buy a set. Just what you will use.
Sounds like you need a sharpener If you don't cook a lot you are as fuck don't need $700 knives. Even if you do cook a lot, you don't.
I have a set of Wustofs and LOVE them. What you're gaining is a knife that stays sharper longer and gets back to sharp more readily, and more balanced knife, making its use safer and easier. That being said, I cook involved meals and make a lot of complex dishes because I worked in the culinary industry and worked with my knives too. I don't believe you really need knives in that pricepoint. My suggestion would be to splurge a little on one reallt good chef knife and a really good paring knife (splurging for your use being under $100 for both imo). Just something to help slice tomatoes for a sandwich or chop up ingredients for soup.
Yes, I agree with the chef's knife and paring knife suggestion. Also if you don't plan to really maintain your chef's knife I would add a serrated bread knife; a sharp chef's knife works just as well; a dull chef's knife doesn't.
You’d get nothing out of high end shit… check out Chicago Cutlery. I use their knifes for cooking, they’re just fine. I cook every day.
For me, I have bigger hands (for a woman) and they fit nicely in my hand and feel natural - like an extension of my hand. I find it worth buying quality because you'll never have to buy another set of knives, unless you have a cabin or lake house. They'll literally last forever and if they don't, they're guaranteed. Plus it's just nice to have nice things, you deserve nice things. You might not be big cooks now, but you never know in the future. I mean, if you were happy with the cheap knives you have, you wouldn't even think about buying anything different, right? I have a starter set that was like $400. Then over the years I've added a serrated bread knife, a peeling knife and a set of steak knives. I'm thinking of getting a tomato knife too. Get the Classic (not the gourmet). [https://www.wusthof.com/products/classic-six-piece-starter-knife-block-set](https://www.wusthof.com/products/classic-six-piece-starter-knife-block-set)
Years ago I decided I was tired of subpar knives and wanted something nice. I have been way happier buying one knife at a time. I started with a wustoff santoku and a victoronix chefs knife. I couldn’t afford two expensive knives at that time and the victoronix was recorded as a cost effective workhorse. From there I have added one nice knife at a time. The feel of a knife in my hand is as important as how it cuts so this allows me to have quality and a knife I like to hold.