Well chosen knife set.
The most reached fo knife on our households set has always been this little pairing knife.
It seems much too small when compared to a normal pairing knife but absolutely fits perfectly for pairing vegetables.
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Hey PJ ... I think you mentioned cooking elsewhere once in a while (your Mom's?) in an earlier post. If so, you might want to invest just a few more bucks in a knife roll and blade protectors to transport what you need without putting either yourself or your blades at risk. In my case, I picked up a small knife roll with room for 4 plus a steel:
Obviously, there are other sizes available ... but this was all I've ever needed to allow me to carry at least a chef's, boning, and paring knife ... plus a steel and one more specialty blade or tool if needed. Not strictly necessary ... but nice to have.
Thanks Mike, but I’m gonna bring the Henckels to her house when mine come in. Gonna put a good edge on them here first with my Work Sharp E-5. There’s just a cheap knife set at her house right now.
First off, congratulations on upgrading to your dream knife set! I think that you will find it to be money well spent. A set of kitchen light sabers is worth their weight in gold. In hindsight, I wish that I would have bought my dream set of knives as one of the first kitchen purchases, as they are critical to almost every dish.
I think it's hit or miss with the boxed sets vs purchasing individually. If the boxed set has all of the knives you think that you would use regularly, it will be a better deal even if it has 1 or 2 less used knives. I purchased all of mine separately when they were on sale, and it drug things out time wise and didn't save me a substantial amount. You'll just have to use your best judgement there. The basic to mid sets will have pretty inclusive sets with all the essentials, the larger sets will have some excess knives that aren't worth the money. You'll just have to weight out the options.
The 8" chef's knife, 6" chef's knife, serrated knife, and pairing knives are the workhorses in my kitchen. A bread knife and slicer is also nice to have. The others are nice, but I could get by with the the essentials if I needed to.
I personally have a set of the Shun Kaji's which I love, but also think equally of the Wusthoff Classic or Classic Ikons. They are ultrasharp and sturdy knives, and will stand up to a lifetime of use and abuse. The Shun's are slightly sharper due to their more aggressive edge angle; however, that also makes them more delicate than the Wusthoff's. In retrospect, I may have went with the Wusthoffs due to the fact that I would prefer to get more western with my knives. As long as you hone your knives regularly with the Wusthoffs and sharpen them on a regular basis, they will maintain the light saber like cut.
Good luck on your purchase! I think you have made the right choice.
" I wish that I would have bought my dream set of knives as one of the first kitchen purchases…."
Truer words. Good knives make everything easier, leading to more cooking and more experimentation, then more confidence. I wish I’d done it 40 years earlier.
I use my chef’s knife and paring knife almost daily. My boning knife, bread knife, and slicer I use less frequently, but their purpose is so different from the other two that I consider them essential.
Panhead John :
​​​​Um, just exactly how do you intend to sharpen those knives? I saw you have a steel in what you ordered, but that does not sharpen. Steels simply roll the edge back in to place. You might need more that one sharpener depending on the edge of the knife in question.
jfmorris - I just double checked, and ceramic rods do sharpen. If you have a white ceramic rod it will start to darken with use. That dark material is tiny specks of the metal from the blade.
I use my ceramic rod daily to keep a keen edge on my knives.
I’m not as knowledgeable with knives as a lot of you are, but I found a pretty good instructional video on honing and maintaining a sharp edge on my new knives. This is a pretty basic tutorial but still helpful for some of us. Looks like it’s gonna be easier than I thought.
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