Recommend some knife sets!

J

Jackal_89

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Nov 13, 2015
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My mother is asking for a new steak knife/ good meat knife set. She's got Cutco, but wants a set of non serrated blades. Any recommendations? My dad's got a set of Chicago Cutlery knives that have done us well, but that's all I've got to go on. Anything you guys would recommend? I'll probably regret this, but for now, let's not worry about price.
 
this is going to sound weird BUT......

I finally gave up on knives advertised for kitchen use and specifically steak knives and ordered a set of Old Hickory 4 inch bladed pairing knives.....best steak knives I've ever owned, high carbon steel, easy to keep sharper than you really want on a steak knife if that's your thing...and they fit my kitchen full of antique cast iron and enameled steel very well.....

not going to be everyone's first choice, but I'm sure fond of em....
 
Opinel sells some carbon steel paring knives that make killer steak knives, ground nice and thin and they take a wicked edge.
 
+1 for Philllll's idea of Opinel paring knives. I like the 112 model or the 1222 and the prices are definitely user friendly.
 
I have a set of JA Henkels steak knives and love them. They got burned up in a house fire but I have since rehardened,tempered, and rehandled them and put them back in service. They are the professional ones with the solid bolster. So far Ive seen nothing better other than a set of Kagas Katnes from Dharan:p A sharp Kag kat is an excellent steak knife and they look really khul on the table.
 
To play off of ndog, I am actually looking for a Bilton on two for just that purpose. I have used both the Kagas Katne and Villager Baby CAK to cut meat at the diner table, and find the KK too small, and the VBCAK a bit overkill. I think a Bilton is the ticket.

That being said, it is pretty hard to match a recommendation that includes some Phoenix-like steak knives...heck even I'm thinking about those JA Henkles now!
 
I've got 2 sets of JA Henckels, and never looked back.

Of course, I got mine over 10 years ago, according to the reviews, the new sets seem blunter, and the cutting motion, not as smooth as before. Just an FYI.
 
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I figured it was only a matter of time before someone here recommended one of the mini khuks. Spreading HIKV one family dinner at a time!

These are all great recommendations! I think I know what I need now, but if any other brands come up, let me know!
 
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I too use an Old Hickory, but its a 6" boning knife which belonged to my dad, who was a butcher (that's butcher, not meat cutter.) Best guess is that it's 80-90 years old, with a patina which is smooth as glass and very nearly black. I guess plain ol' carbon steel lasts pretty well when properly cared for. ;)
 
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Ichor,
Would you please edit the amazon link out of your quote. We don't want our friend getting into any trouble. Thanks.
 
Shavru said:
+1 for Philllll's idea of Opinel paring knives. I like the 112 model or the 1222 and the prices are definitely user friendly.
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I'm totally biased for Opinels, so my word doesn't worth much. -> Here's another strong vote for Opinels as well.

Now forgive my English... By meat set, do you mean the knives we give to the guests to eat their meat or the knife set to actually cut the meat and serve it?

Because for guests, its impossible to beat good serrated blades. They last lifetimes and you never have to sharpen them.

And by nice, do you mean quality or good looking or both ;-)

Great value - not so good looking -> Sanelli's
Plain awesome - and expensive -> Global
Long time classic and mentioned by ndoghouse - Hankels (but with the two guys logo - one guy logo is the cheap, lower quality branch)

Then if you want to go exotic... the list is endless/priceless
 
Karda is there anything similar to the laha glue in North America?

I'm by no mean verse in rehandling jobs but the fact that the laha holds so well in normal conditions but can be melted off with boiling water is something very interesting in case the handle needs to be redone more than once.
 
Old Hickory pairing knives make great steak knives. Especially if you sharpen them on a kitchen steel. It gives them a real toothy edge that cuts through meat better than a serrated edge. You can kit your steak paper thin if you want to. Just keep in mind they're carbon steel and they'll rust if you leave them in the sink or whatever.

I've never used a fixed blade Opinel but I do have one of their folders. I bet they'd make a great steak knife too.
 
I've looked at Old Hickory, but rust prone high carbon won't be ideal, since I know they'll be put in the sink.

Snowwolf: I'm looking for a set of steak knives for guests, as well as a knife for carving. My dad had an old set of Chicago Cutlery, but I've heard the new ones have gone downhill. I'll take any suggestions and filter them out myself if they aren't right or too expensive. I just want to know what ("good") brands are out there.
 
A. G. Russell has some really nice sets of steak knives, but they are pretty expensive. I've always been happy with everything I've purchasd from A. G. Russell, and if you aren't, they have a "satisfaction guaranteed" return policy. I managed to put together a set of 4 combo bone & horn handled HI Biltons from different DOTDs to use as steak knives. They work well, and I think they make a cool set, but you wouldn't want to leave them in a sink full of water.
 
moparsbob said:
A. G. Russell has some really nice sets of steak knives, but they are pretty expensive. I've always been happy with everything I've purchasd from A. G. Russell, and if you aren't, they have a "satisfaction guaranteed" return policy. I managed to put together a set of 4 combo bone & horn handled HI Biltons from different DOTDs to use as steak knives. They work well, and I think they make a cool set, but you wouldn't want to leave them in a sink full of water.
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Ohhh! YES! I forgot about AGR! I second that motion:thumbup: $$$Yep.
 
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