What are some high quality knives my fiancée and I should register for?

Well, I agree with most of what flsun21 has said. You should certainly look for either German or Japanese steel. She didn't tell you the difference however.

The difference is that German steel has a thicker blade, meaning you will not get quite as precise of a cut as with the Japanese steel (I mean the blade of German steel actually paves the way for its larger blade). This also comes into play when honing and sharpening your knives. The angle at which you sharpen is dependent upon the steel used.

Choose a forged steel; don't even consider stamped. The most important factor is comfort and how the knives balance in your hand. It might be convenient to just put large brand names on your registry such as Wusthof or Shun, but I wouldn't go that route if I were you, especially if you want to get the most value for your purchase, not to mention better knives.

I have owned both Wusthof and Shun, and I can tell you that my MAC knives are far better. They are Japanese knives not regularly marketed in the US, but very well known by chefs. They are extremely sharp, sturdy, great hand feel, good balance, and very precise.

Get either the professional or superior line. It will be the best decision you make for your registry, guaranteed. It isn't necessarily true that "Pro Chefs" use the boning and carving knives.In fact, every chef I know working in a professional kitchen simply uses his/her chefs knife to do just about everything.

So, first and foremost, get yourself a 10" chefs knife. The next thing you need to get is a honing steel, even before the other knives. Here, I recommend the Shun honing steel.

I do agree though, that the next knives to be purchased should be a pairing knife and a serrated knife, in that order. Once you have those three knives, you'll be set.DO NOT get one of those block sets! If you feel that you need different knives down the road, buy them then.

If you and your spouse will be using knives together, get duplicates or slight variations on the chefs knife and paring knife. Maybe an 8-10" Santoku. The other knives included in those blocks are just a waste of space.

If you follow this advice, you will be happier than you ever thought you could be with your knives. Your will prep your food faster and it will end up tasting better due to size symmetry. Good Luck!

With knives, if you are looking for the highest quality you should be looking at either German or Japanese brands. Also, you want forged instead of stamped, which means the steel runs all the way through the handle instead of just being attached. Wusthof is the king of German knives.

They are pricey, but they are perfectly balanced, and will likely outlive you. Pick whichever line is most comfortable in your hand (you should go to a knife shop and hold a few) and works with your decor, they are all high quality. For Japanese, Kershaw Shun is my favorite.(And what I use in my kitchen.) They are sometimes known as simply Shun, also.

These are much more comfortable for me, and they are extremely strong. A few tips:Avoid hollow edge knives, all that does is produce a weaker bladeMake sure you hold the knives first, to make sure its comfortableYou only need a butcher's knife if you make ribs a lotNo one (except Pro. Chef's) needs a boning knife or carving knifeEveryone needs: a chef's knife, bread (serrated) knife, paring knife, and at least 6 steak knives.

Wusthof is expensive but won't let you down. I think you can find them at Williams-Sonoma....good place to register as well.

Avoid Cutco, please. Even if you only refuse to support a company that uses questionable practices. complaintsboard.com/complaints/vector-ma... The quality of the knives are substandard and you're paying a twice premium price for them.

I have some of them. They are dangerous and do not live up to the sales pitch. While they cut rope just fine (part of the in house demo), I have yet to cut rope while cooking.My son sold for them so I have an insiders view.

They craft their pitch to be legally accurate but if you actually investigate what they lead you to believe (but never actually say), you will find there is a reason why they only allow sales people to follow the script. Any deviation from that script will get you fired because they can't back up their claims unless they're stated in a specific way (which in my experience is misleading to say the least). community.livejournal.com/cutco/72015.html Most importantly there are other brands available that are far more affordable and higher quality.

But before anyone can recommend what to buy, you should answer a few questions about how you will use them. Please read the questions on this Consumer Reports website: blogs.consumerreports.org/home/2007/12/k... Best of luck and we wish you all the best for your happy day!

I have a set of Shun Knives and I think that thay are the best ones I have every had. Thay cost some money but thay have a life time warrten that comes with them. I put the site down so you two can look for your selfs.

Good luck. And keep eachother close and happy for years to come..

If you want high quality knives, then I would agree with the people here that say Wusthof is one brand to look into; however, you have to be careful with which line you pick because they are diluting their brand (much like Henckels did). My knife brand of choice is Shun. They are amazingly sharpe, they look AWESOME with the damascus steel look.

They are on the high end of price though. But honestly, it isn't how pretty your knives are, nor is it about brand names. As long as you keep your knives sharp, you will have some winners.

I have been using an Ikea brand chefs knife for a little over a year now and since I keep it sharp it works like a wonder. (I was scared to use my Shun knives on a regular basis so they stayed in the closet...) What ever you design, it is important to get a full set that will allow you to perform daily tasks. Look for a chef's knife, a bread knife, a utility knife, and a pairing knife.

You will also want to find a steel to keep those knives sharp! And now I am going to throw something from way out in left field. Go to a restaurant supply store and pick up a Dexter chef knife.

Yes it has a plastic (usually white) handle, but man is it a great knife (of course as long as you keep it sharp) and it is usually only around $35!

I did not see anyone mention Forschner. I was a meat cutter for 10 years back when cutting meat was a true trade and no meat cutter was without his high quality Forschner knife. These knives are Swiss made.

The steel is of high quality and the balance is of the knives are great. They are good quality knives that will not break the bank. As far as what you need I have found that different knives are made to do different jobs and do them well.

Trying to use a knife for a job it was not designed for is to work harder than necessary. Just decide what you may or may not be doing and pick your knives for the jobs they will do.

That is a hard question because you usually see no need for something until the time comes. I would go with a good whole set.

Global Knives come very highly recommended - Japanese company, carbon stainless steel knives. They last a long time between sharpening and have sand-filled handles for perfect balance. They also claim to be continuing some of the practices once used to make Samurai swords which is more interesting than a standard knife!

They come very highly rated on Amazon too.

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