Hello All, New Member here. And Yes I have used the search feature and have read numerous threads already. I did three years of culinary classes in high school but decided against cooking as a career being that it is more of a hobby. ( High school was a long time ago) I am in the market for new knives and have read numerous recommendations such as find one that fits your hand best and don't buy blocked sets all the way to the types of steel etc. etc. I was hoping to maybe get a little clarity on some things and also a few recommendations. I currently use a chefs knife, a utility slicer and a bread knife. All the other knives I own rarely get used except my pairing knife during mango season here in florida!
I have read that most block sets leave you with a less then desirable chefs knife? Is this true even when buying a set of say a Shun classic or premier. (Meaning a good quality knife even if bought separate?)
I am a recreational chef but do enjoy fine things such as good knives that cut well. What would be the consensus on the best knife for the buck? My budget for knives would be around the 500-600 range? I appreciate any feedback.
Thank You, Justin
I have read that most block sets leave you with a less then desirable chefs knife? Is this true even when buying a set of say a Shun classic or premier. (Meaning a good quality knife even if bought separate?)
I am a recreational chef but do enjoy fine things such as good knives that cut well. What would be the consensus on the best knife for the buck? My budget for knives would be around the 500-600 range? I appreciate any feedback.
Thank You, Justin