Recommend your favorites knives (I cook a lot)

[Anonymous]

I was at a friend's house recently and used her knives and realized what I've been missing. I couldn't believe how easy it was to chop vegetables. I currently have some ceramic knives which are very mediocre.

What would you recommend for me? I mostly use them for cutting, slicing vegetables and fruit and basic cooking stuff. I don't currently cut meat but maybe I would if I had different knives.

[Anonymous]

Global. No question.

[Anonymous]

I got some Cutco one as a wedding gift 15 yrs ago. I LOVE them and have sent them in for free sharpening a couple times. I cook a ton and think they are great. Knife snobs will disagree, but I think for a non-professional home cook, they are very good. Plus lifetime warranty and free sharpening (you do have to pay shipping cost)

[Anonymous]

Wusthoff Classic

[Anonymous]

Henckels ProS. I’ve been using the same set since 2002.

[Anonymous]

Ginzu

[Anonymous]

I have wusthoff and also a couple misen ones. Key is to sharpen them regularly. And my knives are smaller sonce i cant maneuver the bigger chefs knives as easily.

[Anonymous]

Wusthoff

[Anonymous]

Cutco. LOVE THEM. Get the trimmer and the 7 in sankotu, if you have to pick just a few. LOVE THEM.

[Anonymous]

Cutco is really nice and priced accordingly. I already had Wusthof which are fine. Bought 1 cutco sandwich spreader knife for $85 and I LOVE this thing. My great grandkids will too.

[Anonymous]

Most people just need a paring knife and a chef's knife.

https://www.nytimes.com/wirecutter/reviews/best-paring-knife/
I love the cheap Victoronix recommended here.

And for chef's knifes:
https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/

But the most important thing is to get a sharpener and use it. A cheap, just sharpened knife will work better than the best knife that hasn't been sharpened in a long time, though good knives need sharpening less often.

https://www.nytimes.com/wirecutter/reviews/best-knife-sharpening-tool/ has recommendations, but really the important thing is to use it regularly - the specific sharpener doesn't matter as much.

[Anonymous]

Anonymous wrote:Global. No question.

+1

[Anonymous]

Knives are personal because of weight, length, balance, grip size, etc. Go to Sur la Table or Williams Sonoma and try them.

You are right. Proper tools make a world of difference.

[Anonymous]

I second the suggestion above to try what feels best in your hands. Also, more expensive isn't always needed. For example, I have a Wusthof classic 8" chef's knife, which is worth it in my opinion. For bread knife I have one from their lower-end range because they wear out and can't be sharpened.