Today, I want to address the topic of:
Knife Sets
First, the dirty little secret: not one of the brands which offer their cutlery in “sets” / blocks are very good, in that a “set” of knives tries to do everything well, and only partially succeeds. Price is not an indicator of quality because inevitably, one (or more) of the components is not fit for function.
I have one of these, purchased before I knew better.
My summary:
- the bread knife is terrible — it hacks the bread because the serration points are too sharp — and now I use a budget bread knife bought at the supermarket instead. (The included paring knife is New Wife’s favorite kitchen implement: we have two.)
- the carving knives are quite good, but lose their edge rather quickly when you’re cutting things like cooked meat (ahem), so now I grudgingly use an electric carving knife for that purpose, and use the block’s carving knives only for cutting and trimming raw meat and veg.
- the scissors are total shit — they fell apart (literally) after about six months. I replaced them with a Kitchen-Aid pair (note the price), and they’re coming up for their sixth year of (ab)use, without complaint.
- the block’s steak knives are also crappy: they tear the meat rather than cut it.
Takeaway: the Son&Heir worked in the kitchen at both Chili’s and Pappadeaux, and took note of what the pro chefs used there. So when he finally moved into his own place (after sharing with buddies for years), he bought one sinfully-expensive carving knife — I mean, chef-quality — and uses two cheap paring knives (both Zyliss, see above), one serrated, one flat-edge. He claims that those three take care of about 99% of his kitchen cutting needs. (“What about the remaining 1%?” Dunno, he didn’t tell me; knowing him, probably his Al Mar folder.)
The only reason to have a knife block at all is so that the knives’ edges aren’t damageded by clanging against each other in the drawer.
Frankly, if I were starting again, I’d get one of those wall-mounted magnetic numbers, and use it to store my own sinfully-expensive carving knife, a couple-three Zyliss utility knives and the Kitchen-Aid scissors.
For steak knives, I’d go with Victorinox because, duh Victorinox (see also: Schmidt-Rubin rifles #Swiss quality).
Speaking of steak knives, I once had a set of Laguiolet knives, (bought in Paris and modeled, it’s said, on the Pyrenean shepherd’s knife), and they’re awful.
The blades are excellent, but the handles are too thin and they turn in the hand rather disconcertingly. I think I gave them to Goodwill or something.
Frankly, I’d rather get a set of steak knives separately (as opposed to included with the cutlery set) and just store them in the box they come in, like this one:
Finally, I have a small cleaver for when I lose patience and just need to hack something apart (e.g. pork knuckle), and I have this one, which has a touch-up sharpener built into the sheath:
Five years of serious (ab)use, and counting…
I don’t have a butcher knife and don’t know much about them, but the Bearded Butcher guys use Victorinox, so there ya go.
Feel free, of course, to add your thoughts on this topic in Comments.
