Any of you guys with decent knife collections have total crap in the kitchen?

KrisOK

KrisOK

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Oct 17, 2012
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I was standing in the kitchen dicing veggies for a stew today when the thought struck me. I've been collecting knives for several years, and have well over 150 now. BUT..... we're still using the same crappy Farberware knife set that we bought about 15 years ago for about $75. I'm sure that the steel is crap, and the knives really don't hold an edge very well. I always find myself using one of my folders for any serious slicing jobs. It just seems weird to me that I have never really thought about upgrading the kitchen knives to something decent before now.

Are any of you guys in the same boat?
 
yes, same old set my parents have had for years, that would make a good Christmas gift for my parents, a new set of knives
 
I have a set of Miracle Blade III knives, does that count as crappy? LOL! Seriously though, We've used the heck out of them and they're still sharp. A few are still in the original box, brand new.
 
While I may not have total "Crap knives" in the kitchen, they certainly aren't as nice or as capable as most in my collection. :D
 
How do you define crap? From my experience it indeed only comes in sets. ;)
I have got various knives accumulated over the years from here and there, all relatively cheap but quite good as far as I am concerned. Knife does not have to be $100. I have got knives in $20 range and they work just fine!
 
Yes and no, I have drawers full of crappy kitchen knives and then there are my kitchen knives. Not crap but not top of the line either.

I have some old Case, some old Queens and a few mid priced Japanese Chef knives.

If ya look through enough yard sale knives eventually you'll find some treasures for a good price, usually high carbon steel so you'll have to take a little better care of 'em but they're out there.
 
Got one shun I like to use around the kitchen a lot. Just bought one to test it for a while to see if I'd get more.
 
Just recently I was guilty of this as well. I have a knife maker on the forums working on making me a kitchen set though to remedy that problem though!
 
Yeah, define crap. I have a set of pre-prison Martha Stewart knives. They are full tang, made in China but they are sharp. I almost threw them away once before i could sharpen good. You can make a cheap ass knife wicked sharp. Best bang for the buck in kitchen knives is the Paula Dean 2 knife Santoku set that W-Worlds sells for around $16-18. I give them as gifts to family after i sharpen them up. Proof that you can have sharp on a budget.
 
OK, what is a decent mid-range brand of kitchen knives? Don't think I'd get the wife to aggree on dropping $500+ on a new set. She lets me do my thing with my hobbies, but stuff for the kitchen is another story.
 
Two knives that I use all the time in the kitchen are the ScrapYard 460 ($90), and a custom Santoku made by TRC Knives ($160?). TRC makes a great product for the price, and if you're looking for a santoku, I'd def keep an eye out for his stuff!
 
Yep - American made Cutco's. They were sold door to door in the 80's. Very expensive in their day. Dishwasher safe says it all.
 
Take a look at the Victorinox line.
 
Whatever I look at, they need to be available in a set with a butcherblock type holder. The kitchen LOOKS are more important to the wife than functionality I think.
 
Nope. When my wife and I got married, we put Henckles and Chicago Cutlery on our registry. Picked up a Gerber paring knife and a 10" chef's knife, both pre Fiskars. I am fortunate to have decent kitchen knives.

I have made a couple of kitchen knives and modified an Ontario/Old Hickory knife that get used quite a bit. And we also have a couple of the Victorinox red handled paring knives.


Ric
 
KrisOK said:
Whatever I look at, they need to be available in a set with a butcherblock type holder. The kitchen LOOKS are more important to the wife than functionality I think.
Click to expand...

You can buy just a butcherblock knife holder from Amazon.
 
Phydeaux said:
Nope. When my wife and I got married, we put Henckles and Chicago Cutlery on our registry. Picked up a Gerber paring knife and a 10" chef's knife, both pre Fiskars. I am fortunate to have decent kitchen knives.

I have made a couple of kitchen knives and modified an Ontario/Old Hickory knife that get used quite a bit. And we also have a couple of the Victorinox red handled paring knives.


Ric
Click to expand...

Similarly, we bought a set of Camillus rosewood kitchen knives years ago. Beautiful, and with a matching block set of steak knives. There are also a few carbon steel Old Hickory, some "high carbon stainless" USA Chicago Cutlery, and a couple of KAI Wasabi knives. All are great knives when sharpened and cared for.

But which ones really get used in the kitchen? Beats me, I don't go in there. :D
 
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