Henkels

In 1954 I purchased Cutco....expensive, yes, but here I am 58 years later still loving them. I sent 3 or 4 back to the company recently and they came back 'brand new' costing only postage. Admittedly one of them (can't remember why) had to be replaced for about $8.00. The rest are still going strong and I am able to sharpen them or have a (newly discovered local rep) sharpen them better than I can.

Don't buy a set that might have pieces that you may not use. Go to a local restaurant supply place and have them show you the utilitarian knives from F Dick and other companies that cost a fraction of what the big names cost. Buy one at a time, and see how you like it.

And never buy serrated knives unless they are the scalloped edged bread knives.

I received knives two years ago from my kids and my SILs parents. The knife from the SILs parents was nice and sharp and from Williams-Sonoma. The problem is that it has a smooth handle, which gets slick if your hands are gooey or wet, and you can cut yourself too easily. Their SIL was in the hospital on Thanksgiving day from cutting himself with the knife they gave him. My kids found the set that America's Test Kitchen suggests. Not only do the knives have good grip to the handles when your hands are wet, they are far less expensive. I will look up the brand name and repost in a bit.

Cutco's are amazing. I bought a set of them about 16 years ago, they're all still just as sharp as the day I got them--I don't know how they do it, but they do hold their sharp edges incredibly. They're full tang, and have a very well-designed, comfortable grip, and hold up well in the dishwasher (mine still even LOOK brand-new, even though they're used many many times per week).

However, you do need to have the right knife for the job. While I love my Cutcos, I also have a couple of ginsu knives--they cannot be beaten for slicing bread or cutting frozen foods. And those little 2-for-$1 paring knives from the grocery store are handy to have for many little jobs. I have a few other knives that I use for specific uses, that aren't particularly 'good' knives, but they're exactly right for what I need them for. So be open-minded enough and try various types and kinds of knives until you find the ones YOU will use most in your kitchen.

I have Henkel and Wustof. Like them both. If you have a TJ. Maxx near you, sometimes they will have them both and you can get them for half the price.

Henkel and Wustof here also. Love both of them.

I have one of those ceramic knives and a peeler from Costco and it will slice your finger off in a New York minute. I have some good knives but find that I always reach for that one except for chopping....

I vote for Henkels also.

My sister in law insisted on getting me something for my 50th. I asked for "good knifes", and suggested Henckels. She went in with my mother in law, and I got the BEST set of knifes. Used one for 7 years now... the others are in storage (almost 2 years)... and I can't wait to get them back.

I like them. Don't know, where they got them... but I got a pair of scissors too, and all fits in a knife block.

Moni

There are good recommendations here, but, whatever you get, buy a sharpening stone and learn how to use it. I don't care what anyone says, good quality knives will require periodic sharpening. It's not enough to just use the "sharpening" steel that comes with most sets...that only straightens the edge at the microscopic level. Real sharpening must still be done occasionally.

Here is a link that might be useful: Knife Sharpening

Henckels here as well. I also have a couple of Sudoku knives (with the dimples on the sides). One is a Kitchen Aid, the other is a Chicago. They are great for chopping as well.

Henckels here too. Some of ours are 30 years old. Of course it helps to have a DH who uses the sharpening steel regularly and a whetstone and a knife sharpener when necessary.

I do love my Cutco knife/spatula and kitchen shears.

Henkels here, too. Mine are 25 years old. I didn't get a set; I chose what I wanted. I CAN sharpen knives but don't like to, so I take them to the local hardware store who sharpens them all for under $10.

I love my Wustofs, but you really have to hold a knife in your hand to see if you like the weight and balance.
TG likes my large chef's knife, but he can't stand to use the slightly smaller one.

Victorianox is the manufacturer of the knife set I like, and the line is Forschner, I believe. America's Test Kitchen recommended them, and my kids researched and bought them for me. The handles have a little texture, and so your hands will not slip using them, and they are reasonable.

I saw some nice Henkels at big Lots this weekend, in the locked display.
I have had some Chicago Cuttlery knives in a block for years and I still use them.
I second going to a restaurant supply store if you have one near you.

best filet knives I've had came from the fishing store! lol