I have been working in the Culinary field for a while now (about 8 years), but never really invested in a decent set of knives, and this is the part where I don't know where to begin. I picked up a couple cheap knives from a restaurant supply store near by, mostly because I was going to compete in an competition and didn't have anything, so it did the job fine. But I would like a knife set that will last me a while, more then likely I wont use them on the job, since I am a cook in the Navy and I would rather mess up Uncle Sams knives before mine. But in the chance I have to do something out of left field, like cook for an Admiral or the CO, then I think it would pay off if I needed to do something a bit more "fancy" (and yes it has happened to me already, which means its going to happen again). The internet seems to be a HUGE mess of information, and quiet frankly I rather have an honest professional opinion vs a couple of reviews. Among these knives I also and looking for a good garnishing set for those just in-case situations that may arise. Any advice?
The right knives for the job.
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In competition, I'd recommend a mercer that has measurements embedded right on to the blade. http://www.amazon.com/Mercer-Cutlery-Competition-Knife-9-Inch/dp/B00DT1XW98
As far as a more "presentable" set for use when someone is visiting, and bearing in mind military salary, Victorinox rosewood are good and cheap, dexter icut pro, Mercer genesis or renaissance are reliable and cheap.
I love the Tojiro DP line and think it's a bargain. The tojiro DP Damascus are a killer deal (similar to the senkuo, but with a less expensive handle) and will impress.
Of course the sabattier, wusthof ikon, wusthof classic, f.dick, henkels pro S, Miyabi, etc but they are a bit more expensive.
Edited by harrisonh - 7/26/14 at 8:38pm