Kitchen Knives

[A. G. Russell]

If you want a full set I would go with this AG Russell set. http://www.agrussell.com/knives/by_...lock/a_g_russell_set_of_7_kitchen_knives.html

If you need to cut corners I would pick out a long (8'-10") chef's knife, a medium (6") utility knife and around a 3"-4" paring/utility knife that is contoured to work on a cutting board (has some knuckle clearance).

AG Russell knives have great materials, have great ergonomics, look good, have thin blades for easier cutting, and do not have useless bolsters that need to be ground down to completely sharpen the edge.

Here's a link to the line as alternate sets etc.
http://www.agrussell.com/knives/by_...ives_and_the_worlds_greatest_knife_block.html

Thanks Jeff, you missed a couple, including my favorite, the VG-10 laminated. http://www.agrussell.com/knives/by_purpose/cooking/a_g_russell_oak_knife_block.html
and for those wanting European style with thin blades: http://www.agrussell.com/knives/by_purpose/cooking/a_g_russell_steak_knife.html

Merry Christmas and God bless you, every one

A. G.

 

[KitChrome]

Definitely agree with Tom Mayo, Comfort is very important if it doesn’t feel good in your hand you're less likely to use it. I’ve sold top end kitchen knives for the last 6 years and I’ve always found Forschner and Wusthof Trident to be excellent investments.
Unless you really want to splurge get a Kyocera ceramic kitchen knife, this thing is sharp and stays sharp.

 

[Practical Use]

Here is what I decided - have fun with my "regular" knives. So, in the kitchen are a large and small laminated Japanese chef's knife, and whatever else suits my fancy. Right now that is a Seiki Lum fixed blade, a Spyderco Endura, and a couple of other folders. It is my way of having fund with my EDC's in the kitchen!