Carbon Steel Kitchen Set?

Andrew Colglazier

Andrew Colglazier

Joined
Sep 14, 2006
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My MiL would like to get a kitchen knife set for someone else. She would like it to be good carbon steel (or stainless, if someone can convince me it's "better").

I've already considered Old Hickory, but she would like it to be a bit more upscale. Her spending limit is $150.00.

I've noticed that many sets have as many as 6 paring knives in the set, but to my mind that seems excessive. So, as an example, it should have -

1. Large carving style knife
2. Large butcher knife
3. Medium butcher knife
4. Santoku style knife
5. Bread knife?
6. Cleaver
7. Couple paring knives

Give or take.

So, anybody have a set which might fit these parameters?

Thanks!

Andy
 
When you think about it, you're looking at less than $20 per knife at that budget. It will be hard to find something "more upscale" than Old Hickory at that price point.

Perhaps consider getting only one or two nicer knives (i.e. 8" chef and 3" paring).
 
most sets have up to 6 paring knives because many people also use them as steak knives
 
Phillip Dobson said:
When you think about it, you're looking at less than $20 per knife at that budget. It will be hard to find something "more upscale" than Old Hickory at that price point.

Perhaps consider getting only one or two nicer knives (i.e. 8" chef and 3" paring).
Click to expand...

Perhaps a decent sized santoku and a good paring knife? What brand would you suggest?

Andy
 
Look at the AG Russell non forged line. They have a six knife set right at your budget. It's not exactly what you want, but close enough to look. Blades are AUS-8 stainless. That's as good steel as you are likely get with your budget.
 
I can't really suggest a brand for you because I don't own any brands I really like.

The santoku is a good choice if you prefer that blade shape. An eight-inch blade is good for most home cooking. If getting a santoku, I would make sure that my parer has a point (as oppose to a sheepsfoot one). This will allow to do things like coring fruits.

I prefer my edges thin and my blade steel fairly hard. I don't abuse my nice kitchen knives so chipping is not a concern. I simply want them to cut. A harder steel will allow the edge to hold a more acute edge angle (as low as 10-degrees per side).

Be sure to find a handle that is comfortable to use for long periods. I find that many production handles have sharp corners and flat faces. Even the slightest pressure point will become annoying after a while. Be especially wary of sharp edges on the blade spine and around the index finger position. It seems that most knives have these edges. It is possible to round these places off with some sandpaper, if all else fails.

Phillip

p.s. I like your sig line. I do a lot of ice climbing, so I'm often bristling with sharp spikes. :D
 
Leftoverdj said:
Look at the AG Russell non forged line. They have a six knife set right at your budget. It's not exactly what you want, but close enough to look. Blades are AUS-8 stainless. That's as good steel as you are likely get with your budget.
Click to expand...

Thanks, I'll check that out! :thumbup:

Andy
 
Phillip Dobson said:
I can't really suggest a brand for you because I don't own any brands I really like.

The santoku is a good choice if you prefer that blade shape. An eight-inch blade is good for most home cooking. If getting a santoku, I would make sure that my parer has a point (as oppose to a sheepsfoot one). This will allow to do things like coring fruits.

I prefer my edges thin and my blade steel fairly hard. I don't abuse my nice kitchen knives so chipping is not a concern. I simply want them to cut. A harder steel will allow the edge to hold a more acute edge angle (as low as 10-degrees per side).

Be sure to find a handle that is comfortable to use for long periods. I find that many production handles have sharp corners and flat faces. Even the slightest pressure point will become annoying after a while. Be especially wary of sharp edges on the blade spine and around the index finger position. It seems that most knives have these edges. It is possible to round these places off with some sandpaper, if all else fails.

Phillip

p.s. I like your sig line. I do a lot of ice climbing, so I'm often bristling with sharp spikes. :D
Click to expand...

Thanks man. Good info. If it were me, I'd do just like you, but this is actually for my brother-in-law (he'll be getting the gift), and he is not a knifeknut, so nice custom stuff would probably be lost on him.

Old Hickory is good enough for me, with some better handle material....

The sig line comes from "King of the Hill", when Bobby asks that question of Dale Gribble. But, I often have a lot of sharp stuff hanging off me.

Andy
 
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