I'm looking to get a chef's knife and paring knife. Possibly a second paring knife or utility knife if budget allows. I currently have a low end knife set that I'd like to bolster with some higher quality knives for my more oft used types. I want something that is sharper and stays sharper. I have no stone and I was never very good at sharpening with one. If I could use something that sharpens without worrying about the angle, I am okay with that.
My budget is $500 total, but the knives must be from Williams-Sonoma (I have a gift card that needs to be used). Hopefully that requirement won't be a show stopper.
I'm just a home cook that's trying to improve. I primarily chop/dice vegetables and occasionally trim chicken breasts and fish fillets. I do cut squash and pineapple regularly and ideally the knife can handle those. However, if that will be a problem for these knives I can use my other ones.
My current chef's knife is 6.3 ounces and I don't think I would want anything heavier. I'd prefer a more ergonomic and rubberized handle, but am flexible with that.
My wife and I do not treat our kitchen tools as well as we should. Ideally I'd want a knife that I use and then clean and dry when cleaning dinner up. I wouldn't want to worry about taking care of it during prep/cooking (or even eating!).
If higher end knives wouldn't be worth it considering my use case, I'll begrudgingly accept that.
Thanks for your help!
Williams-Sonoma has these brands:
Edited by jbird1785 - 5/14/13 at 7:55pm