sorry just found this more appropriate thread for my knife shopping nightmare

Discussion in 'Cooking Knife Reviews' started by deke, Jun 11, 2012.

  1. deke


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    Can't boil water
    I am about to go nuts trying to find a Kirk-ass knife set at a affordable price for my father for fathers day.  He has been a loyal Chicago fan for years, but I am sure that I can do better than that this time with a little research. I really like the Global stuff, but not the price.    Is there anything comparable for a few hundred bucks? Any professional opinion on affordable high quality knifes will be greatly appreciated.  

     thanks for your time    
  2. boar_d_laze


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    Cook At Home
    Chicago Cutlery stopped making good knives quite a long time ago, so you probably don't want to go down that path.  Global were revolutionary when they first entered the U.S. market, but their time has passed.  Shun too.  If you were to spend that sort of money -- and I gather that's not in the cards, just as an FYI -- you could do much better.

    We might have different ideas about what constitutes "good," and this may end up with me suggesting things which won't meet your criteria, but let's give it a try.

    Which knives do you consider important in a $200 set.  What else besides the knives do you expect or want for your money.

    As a sort of generic "most bang for the buck" recommendation, in the context of a matching set, it's hard to do beat  Forschner Fibrox and Rosewood for practical goodness.  Not only are they very good performers, if and when your Dad wants to add, there's no problem finding just about any type of knife.  The Rosewood series is more elegant and makes for a better gift. 

    Another idea is to buy the three most important knives (chef's; bread; and petty), a good "steel," and a decent sharpener (assuming your Dad can't or won't use bench stones).   You could go with a 240mm Fujiwara FKM on the chef's, an FKM petty, a 10.25" Forschner bread, a 12" Idahone fine ceramic "steel," and a MinoSharp3, for around $250. 

    Yet another idea is to spend all of your dough on a relatively inexpensive but decent chef's knife, like a Tojiro DP,  Fujiwara FKM, or Richmond Artifex and some sort of sharpening kit. 

    Please understand that all knives get dull, and all dull knives are equal.  Consequently, sharpening is everything.  When you make your choices, keep that all-important fact in mind.

  3. petemccracken


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    Professional Chef
    I like , pick the
    • HB-55 ($42.50) paring knife
    • HB-85 ($75.00) chef knife
    • BS-90 ($67.50) bread knife
    and you're home free for $185.00 plus S&H. Through in the Fiskar Rollasharp, probably $15,  and everything is copacetic until he learns to sharpen on his own.