Kitchen Knives

Lots of great advices.

Just a note, that while Zwilling Henckels are good in general they now have lower-end (i.e. not so good of a deal) models. Same with some other brands.

Victorinox Fibrox is a great cheap $30 knife. I have several higher end knifes, but always use Fibrox if there are bones. Just remember, if you go with a harder steel (e.g. most popular higher-end Japanese knives) remember they tend to chip on contact with bones. But fantastic otherwise.

Also, you asked about set. Usually sets have many extras. Chef's and a small 3-4" paring knives are what I only use (plus cheap cleaver to break bones, and Shun fillet/boning knife)

Also, some people like Japanese style veggie knives (Santoku, Nakiri).

I found it's good to have several (many) knives around, but then it easily becomes a hobby

I forgot that I also have a Victorinox carving knife that only comes out when I have large pieces of meat. It is a fantastic knife, and with my limited use, it's held a super sharp edge for quite some while, several years.

I've had my Henckels set for 30 years. Was a lot less expensive then but no sign of any breakdown so worth it

Co-signed.

My 4 star Henkels also have about 30 years on them and are as good as the day I bought them with everyday use, mostly at home but back in the day also some catering work.

Third the Henckels, 27 years and counting.

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I have had a set of Henkle knives for 48 years.  They're still as good as the day I got them.  I straighten the edge with a "steel" frequently but other than that and an annual sharpening, they continue to be great.  Even the wood block looks good after 48 years.

My everyday knives are Dexter Russel,

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