All About Pocket Knives

I'm almost to the end of a total kitchen remodel. My house was built in 1925, so the walls were plaster and lathe. I tore it all off to the bare studs. Walls and ceiling. Then drywalled. I got rid of EVERYTHING, with the exception of some older family things.
I bought all new appliances, utinsels etc.
Now I'm looking for a nice set of kitchen knives. How about some suggestions. I have been a knife nut for almost 50 years.
I have well over 500 folding and fixed blades ( never really counted them) but I never really thought about quality kitchen cutlery.
I just used whatever.
Now I'm looking to get some good ones.
Help please.

I would be very comfortable recommending Misono knives. This would be a good site to start your research. I have a Misono UX10 Swedish steel (stainless) santuko that I use in the kitchen for maybe 5 years now that I like very much. Other folk will recommend German knives. You can't go wrong unless you forget that you get what you pay for.
https://japanesechefsknife.com/collecti ... WDEALw_wcB
Not many people would go with non-stainless for the kitchen, but if you are interested, Ontario can outfit you very inexpensibly with knives easy to sharpen and not as easy to care for than stainless, but still very do-able if you like that sort of thing; I would not rule it out.

I like fine kitchen cutlery myself. I mostly use J A Henkels, Germany knives. Stay away from Henkels International they are a cheap brand and most are made in Spain. The Henkels Germany professional series are commercial chef grade knives as are their four and five star series. I have done well getting lightly used ones on ebay. Sometimes big stores like Macys have good sales on them too. These hold an edge well if steeled often as intended. I also have some fine Joseph Rodgers cutlery from the late 1800s, carbon steel so you need to clean and dry them quickly after use.

David, after a kitchen remodel my suggestions may not appeal to you.
I suggest old carbon steel knives. I primarily process on my cutting boards with chef knives. Dexter, from Southbridge, Ma. made some
very nice carbon steel knives with tapered tangs. (489 series) I also use old French chef knives. Nogent handles. Very fine knives.
Other knives including slicers, boning, paring and general utility knives are all old and carbon. Old carbon knives were not all made the same. Some heavy, some light, some thick or thin. Some rigid some with a wonderful flex. All individual workhorses.
They are certainly worth caring for. They take to the stone quite well.
Congratulation on still being sane after a complete kitchen remodel. I have remodeled kitchens before, including my own, and I know it turns your family's life up side down. In many ways. I hope you got what you wanted. The heart of the home.

Just as with all knives quality and price can run the gamut. I think that Victorinox kitchen cutlery presents a great bang for buck ratio. You can spend more and get more but for the price they are hard to beat. Blade profiles are very thin and any of the knives I have bought came factory razor sharp.

Here is one of many links that can be found with pricing.

https://www.swissknifeshop.com/shop/swi ... 2520knives

Thanks for all the suggestions.
Kitchen not done yet, waiting o the cabinets. They are being built by Amish cabinet makers. Should be next week. Last step besides touch up. I've been cooking by using hot air fryer, microwave, electric skillet. Some in my basement pub and some in my basement workshop. Been handy at times though.....flip the fried chicken....sharpen a blade.....stir the rice....Ren Wax a bone handle...
5 month project so far.

I'd like to 2nd btrwtr. Although having other knives, I find myself using the 4" Victorinox daily, for many tasks.

I bought semi expensive knives and like them fine. If I had it to do over I would buy Dexter Russel Sani knives. They are nice knives for sharpening and cutting. ARE DISHWASHER SAFE & inexpensive.

I came across a couple stag Queen steak knives and they are fantastic in several ways. They are out there. Maybe matched with similar forks/knives . Queen also has nice, vintage, carving sets as do others

edge213 wrote:Thanks for all the suggestions.
Kitchen not done yet, waiting o the cabinets. They are being built by Amish cabinet makers. Should be next week. Last step besides touch up. I've been cooking by using hot air fryer, microwave, electric skillet. Some in my basement pub and some in my basement workshop. Been handy at times though.....flip the fried chicken....sharpen a blade.....stir the rice....Ren Wax a bone handle...
5 month project so far.

If you want high quality, Japanesechefsknife is the best place to find it. I have several from these Master makers. Incredible quality and price points are low to very high. High being well north of 1000 dollars per knife and low around 80 dollars per knife. Master Hattori has many knives on this site, along w/ many other famous Japanese knife makers. If you have never visited this site, you will be blown away when you start searching. I can vouch for the quality and the service that JCK provides. It’s top notch.
SSk

While looking at new Case Barlows on Shepard Hills website I saw Case kitchen knives. Does anyone know about them?

Check Ebay for sets of Robeson "Frozen Heat" kitchen cutlery.

You cannot buy better and they will not cost you a leg and an arm.

Only drawback is they did not produce a heavy chopping butcher knife.

For instance:

https://www.ebay.com/itm/Mid-Century-Da ... SwP~FbbPZk

Thirty bucks.

Charlie Noyes

Picked up a DuBoi santoku at an auction I really use a lot. My go to knives are two Kai SanMai bladed knives. A chefs knife and a slicer. Marketed by Kershaw in the day. Available from Kai.

https://www.ebay.com/itm/Vintage-Wood-R ... Swrn9cju1l

I have never seen a Robeson "RED FLASH" knife before. This is a new on on me.

The whole set gives off a 1930's, 1940's vibe, but could be later.

Charlie Noyes

I bought two of each of these knives for my kids at Christmas. These run around 80 for the paring knife and a little over 100 for 7 inch. JCK still has these at these prices. These are not only beautiful but scalpel sharp.
Here is the web address for these knives: https://japanesechefsknife.com/collecti ... 1091f339ab.
SSk

Those are great looking knives.

edge213 wrote:Those are great looking knives.

For the money you can’t beat these knives. These Gekko, which is Japanese for moonlight, are a great value. You get a premier handle material, Damascus blades and fit and finish that can’t be beat for a very reasonable price. Just look at other knives on the JCK website. I can lose hours browsing knifes on there. You can spend a fortune on these knives. And what is amazing is how fast the really expensive ones sell out. Granted they don’t make hundreds or even dozens, but to sell out in minutes at the high prices that these command is pretty impressive.
Glad you like them.
SSk