Scott S.
Assistant Cook
Okay guys, I've been reading the posts on this site regarding knives for some time now, and need to finalize my decisions. I almost went with a block set, but changed my mind after reading a lot of the comments. I know Rob is a so-called J-knife snob (his own definition), but his rationale seems to make sense to me. I'm currently leaning towards the Torijo DP series 8" chef and 4" paring knife, but I have never found one to hold. I've held the Wustoff Classic and one of the Henkels, and of those two the Wustoff felt much better in my hand. I also considered the Victorinox, but decided I wanted forged instead of stamped because I like the weight. I want this to hopefully be the last set of "main" knives I buy other than a bread knife down the road (unless you know a good package with all 3).
So the big questions I have left are:
So I turn it over to you guys to help me finalize my selections. Here is my budget so you can spend my money wisely: Chef and paring ($150) and steak ($100). Hopefully I'm not being too cheap! Thanks everyone!!!!
So the big questions I have left are:
- For the price is there any better deal going than the Torijo DP combo for $100 ish (can't remember where I saw them at though)? Where in the heck can I find one to hold locally, because I'm obviously searching in all the wrong places?
- How difficult are the Torijo's to keep sharpened? If they are going to be a nightmare I would prefer to look at something else that is easier to maintain a good edge.
- What is a decent set of steak knives to get that will be under $100. Not looking for the Cadillac because they are going to get abused anyway. I never could find good guidance on steak knives on the posts other than buying at a garage sale!
- What type of sharpener should I get for the knives?
- What is the preferred cutting surface. I have a glass cutting board that I use with my junk knives, and nylon and wood boards to use with my slightly better ones (still classified as junk though).
- I don't have room for a block on my counter so what is the next best alternative to keep them safe while in a drawer? Something with a key lock and alarm system would be preferred!
So I turn it over to you guys to help me finalize my selections. Here is my budget so you can spend my money wisely: Chef and paring ($150) and steak ($100). Hopefully I'm not being too cheap! Thanks everyone!!!!
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