kitchen knives

[trains are bad]

I just got married and I want to buy DW a set of decent knives for the kitchen. I don't want to spend an awful lot, but I'd like to get a set of 4-6 knives and a block to put them in. They don't have to be professional quality but I do know a good knife when I see (and try to sharpen) one. They need to be thin, well balanced and capable of taking and holding a razor's edge. Any suggestions for where to get good kitchen knives?

[Lazarus Short]

You must first decide if you want carbon steel [better edge] or stainless steel [better looks]. What you said about a razor edge may settle that. Get European steel if you can.

Laz

[Rock&Roll Ninja]

Originally Posted by trains are bad

I'd like to get a set of 4-6 knives and a block to put them in.

Get a good Chef/Santoku knife... I have an 8" Wusthof Classic Cook's knife.

A serated bread knife.... $5 (don't spend too much here)

Throw in some steak knives and a small utility knife and you'll have everything the average home cook will ever need.

If you need suggestions on a specific blade (oyster shucker, 42" slicer capable of quartering a cow in one motion, etc etc etc) feel free to ask.

[kugino]

i agree about a good santoku, a good utility, and a bread knife. a small paring knife is also very useful.

i'm happy with our wüsthofs...there are many other very good brands out there as well. don't skimp on a good knife...it really is a lifetime investment.

[poo]

A couple of those cheap little Victorinox are really handy to have about. Sharpness lasts for ages and they cost about the same as a loaf of bread. Few of them, a quality cleaver, chefs knife, bread knife and a flexible blade of some sort and you're set!

Make sure they feel comfortable and have good balance.

[martook]

Well, I guess this might not be exactly what you asked for, but if you want the best looking and some of the absolutely sharpest knives out there, have a look at these sweet Hattori knives:

http://www.japanesechefsknife.com/HDSeries.html

I absolutely love mine

[Basil101]

Don't know about the blade quality but the block is interesting;
http://www.thinkgeek.com/homeoffice/gear/86dd/

On a more serious note have a look at this site;
http://www.cooks-knives.co.uk/Knife_Guide.htm
Gives recommendations in the table half way down.

[SiBurning]

It's a personal thing. The only way to know about balance and comfort is to try them. So the best place is somewhere she can hold them and have access to a cutting board to get the feel.

[noseallinit]

also very important is that you need to get a good steel and learn how to use it to maintain the edge of your knives. preferably one made by the same manufacturer. a good diamond steel is easy to use and ceramic ones are nice too. a good sharpening stone may come into play later on but stay away from these quick sharpeners. find a professional sharpener if ya have to. maintaining the edge of your knives is very important and there is no need in spending any money on a decent knife if you are not gonna do so.

as much as I like the Japanese knives I still prefer the Classic Wusthof Knives. a Santoku Knife is very nice to own in any kitchen and Wusthof makes one. you can start with a basic knife set and add knives as you need. I personally would find another means of storage than a block to store your knives in. do to sanitation a professional kitchen would never be allowed to use one. blade guards are made and easily sanitized.

these are what I own. a good 8" Chefs/ Cooks Knife(would be a good size for her and still big enough to cut through a large head of cabbage. this is probably the most general purpose knife in the kitchen). a 3 1/2" Paring Knife, 4 1/2" Utility Knife, 6" Sandwich/ Utility knife(another good general purpose knife that you could go larger on for use in carving. if ya plan on doing a lot of carving it would be best to buy a good carving set. I use my 6" for slicing Duck Breast, Pork Tenderloins, Chicken Breast, Grilled Portabellos, etc.. just before serving.) and Kitchen Shears.

other knives I own and you could get if needed in your kitchen is 8" Bread Knife. use it for it's intended purpose and not for slicing vegetables, etc.. just because it ends up being your sharpest knife in the kitchen do to your other knives edge not being maintained. you wanna keep it sharp for it's intended purpose. that serrated blade is also very sharp and not to me misused. a 5" Flexible Boning Knife, 6" Cleaver(for when you are in the dog house q:O)

please learn how to properly use these knives for her benefit as well as yours!

[Joeywhat]

Ceramic knives are great, if you can be careful with them.