Hi folks. I've been aching to replace our old block set for a couple of years, and am finally ready to start the process of doing that. I plan to get a magnet strip and wanted to minimalize the number of knives we use in the kitchen, so I've narrowed down my "needs" to just 4 (though I might want to get a boning knife or a cleaver at some point in the future.)
Was hoping to get some recommendations on quality steel. The closer to BIFL, the better!
My max prices are max prices, but if I can get out of this without spending more than 10000 SEK my wife would appreciate it.
LOCATION
Sweden
KNIFE TYPE
What type of knife are you interested in?
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
I'm firmly in the BIFL stage of purchasing, and so that's why I wanted to come here to find out as much info as I could before committing to a disappointing kitchen purchase. We've been using the knife block my mother bought for us for about 5 years and I've had enough. Even after taking them to get sharpened professionally they just didn't hold up.
I'm open to any alternative suggestions or guides you might share (different grips or cutting styles).
My wife and I tend to alternate in kitchen duties at a 60/40 split. But when I'm in the kitchen I tend to get more involved and use more tools.
Was hoping to get some recommendations on quality steel. The closer to BIFL, the better!
My max prices are max prices, but if I can get out of this without spending more than 10000 SEK my wife would appreciate it.
LOCATION
Sweden
KNIFE TYPE
What type of knife are you interested in?
- Chef's Knife
- Veggie Cleaver/Bocho
- Utility Knife
- and a Bread Knife
- Right
- No preference
- ~210mm, give or take
- ~175mm
- ~130mm
- ~200mm
- No (but my wife says yes, since we share in the cooking and the responsibility of carbon scares her)
- Chef's Knife: 4000 SEK
- Bocho: 3000 SEK
- Utility: 3000 SEK
- Bread: 2000 SEK
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
- Home
- Cutting/Slicing/Trimming meat, chopping nuts, dicing veggies
- Prepping veggies (cutting/chopping/slicing)
- Cutting sandwiches and slicing buns, slicing herbs
- BREAD
- Standard off-the-shelf kitchen knife block
- Pinch or Finger Point
- Slice, Draw, and Rock
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
- Better handle shape, better material
- Better food release, easier to sharpen, out-of-the-box use is a bonus
- More edge retention = more better. I don't have specifics, but I'm also not averse to the idea of sharpening as needed.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
- Yes (wood)
- No
- Yes
- Yes
SPECIAL REQUESTS/COMMENTS
I'm firmly in the BIFL stage of purchasing, and so that's why I wanted to come here to find out as much info as I could before committing to a disappointing kitchen purchase. We've been using the knife block my mother bought for us for about 5 years and I've had enough. Even after taking them to get sharpened professionally they just didn't hold up.
I'm open to any alternative suggestions or guides you might share (different grips or cutting styles).
My wife and I tend to alternate in kitchen duties at a 60/40 split. But when I'm in the kitchen I tend to get more involved and use more tools.
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