Equipment Review: Best Knife Block Sets
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- Опубліковано 14 бер 2012
- The Ultimate Test Kitchen à La Carte Knife Set: cooks.io/1MXbEUq
Our Best Buy à La Carte Knife Set: cooks.io/1MXbCfh
Read full review: cooks.io/1MXbBIo
Some knife blocks just can't cut it. Here, we pare it down to the essentials.
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After looking around their site for way too long, I found the list:
Bodum Bistro Universal Knife Block
Victorinox Fibrox 8-inch Chef's Knife
Wüsthof Classic 10-inch Bread Knife
Wüsthof Classic 3 1/2-inch Paring Knife
Victorinox Fibrox Granton Edge Slicing/Carving Knife
Victorinox Fibrox 6-inch Straight Boning Knife: Flexible
Shun Classic Kitchen Shears
Thank you!
You’re a hero!
Thank you!
You're my hero..
Bellz AGREED! THANK YOU!!
What am I doing with my life watching a video about knives at 2am. I don’t regret it though
Same.
same
1:25 Am here. You burned me! 😅
Here I am, two years after you at 4 am...
You are wasting your life..
I have bought your chose knives and replaced those of my cheaper set. Most impressed with your choices.
I agree with you. Your tests are very thorough, very high standards and presented perfectly. Good job, keep it up
Another awesome review from the test kitchen! Thanks guys.
@Chilax Good question. At 4:30, it looks like the carving knife, chef's knife and boning knife are all Victorinox. The serrated bread knife and paring knife are Wusthof.
What's good to keep in mind is that their 7-piece a la carte set costs $309, but since even they say you only need 3 main knives, that should cut the price in half roughly.
I find my Shun tomato knife really handy for many tasks but particularly cutting tomatoes.
I wonder if you might please put shopping links for your ala carte-winning knife selection - I love your videos. So great and informative - you really take out the guess work and therefore save us UA-cam watchers a lot of money by avoiding trial and error. Thanks!
Thanks for this information! Is this all still up-to-date? Can you do a more recent video to show some of the best performing knives if they have changed in the past 8 years?
Excellent video review with sage advice.
I love Chicago Cutlery!
When it comes to buying a knife block on it's own, I highly recommend getting one with those plastic rods that'll fit anything, instead of pre-cut spaces.
That way you can buy new knives without worrying about if they fit in a particular spot in your block.
... on its* own (it's = it is) ...
à La Carte for life!
Would have been nice to see the other knives in the comparison....I am trying to decide between Dalstrong, Shun or Tojiro. Currently leaning toward the Dalstrong shogun gyuto as the handle is more to my liking than the rounded handle of the Shun or the small handles of the Tojiro.
I have a set of Wusthof classics . I mainley use the chef , bread and 4" utility . I use which ever one is not in the sink , waiting to be washed . My long carving knive did work well for trimming mt 8" thick memory foam mattress . The classic shears are not very good . The block was thrown out .
So whats in the A la carte set
How should the a la carte pieces be stored? In a drawer is ok?
Great video
What brand scissors I couldn’t catch it to buy better sharp please let me know thank you I love your channel he gave me and help me make a decision to buy a Brevell toaster oven air love it so far even though it’s a couple days old
I use my santoku knife more than I use any other knife in the kitchen, the only time I grab the chefs knife is when mincing herbs, and most of the time I will use the santoku for that as well. It basically comes down to personal preference, and that is what the block sets are for. They give the beginner a chance to get a variety of knives to see which one he, or she prefers. My choice is a good bread knife, a good santoku and a paring knife, I could totally live without a chefs knife. I have a friend who grabs his Chinese butcher knife (looks like a clever) first, and can cut uniform and faster than anyone I've ever seen. Best thing is to try out an assortment of knives, before buying anything.
Dan Carpenter Using a santoku isn't looked down on or anything. Its a personal preference between that or a chef's knife, but they both do the same thing.I also agree that if you don't know what you want then a knife block set is a fine starting point. You have to start somewhere!
No santoku knife for me. Those make Daddy saddy. I’m Team Chef Knife, all the way.
I like santokus too. Don't think I've ever used a chef's knife, unless my large one is chef and not santoku. They look a lot alike.
Could you please do a testing of the best tongs
I purchased two knives individually and do have another set of knives which is cheaper than the ones I purchased and the only thing I need now is the knife sharpener.
they should have a kitchen shear review showdown. They mentioned shun being their fav... they should have a dedicated vid.
i would love a list of the best picks that they put in their own sets
Some one had posted the list a few years ago.
Bodum Bistro Universal Knife Block
Victorinox Fibrox 8-inch Chef's Knife
Wüsthof Classic 10-inch Bread Knife
Wüsthof Classic 3 1/2-inch Paring Knife
Victorinox Fibrox Granton Edge Slicing/Carving Knife
Victorinox Fibrox 6-inch Straight Boning Knife: Flexible
Shun Classic Kitchen Shears
A big middle finger to the A-holes with the completely useless links that force you to sign up for a NOT FREE TRIAL of Cook's illustrated when I just wanted more info to purchase the knives.
Faith Ellen how else do you think they make enough money to pay for testing? The fact their videos are free on UA-cam is more than enough.
Faith Ellen just checking on you to make sure you’re still with us. Your blood pressure was a concern
LOL you got to love it!!!!!!!!!!!!!!!
Thank You.
No Chicago cutlery?
To go through all that and say they don't recommend ANY of the sets they tested and offer a better alternative speaks well of ATK's commitment to honest evaluations.
04:05 That said, I disagree with their recommendation even "with reservations" of the Wustof set. Those bulky bolsters make it difficult to sharpen that end of the knives. In addition, proper sharpening takes metal off the edge so over time the bolsters will hit the board before the cutting edge. There are much better options available.
I have knives that are old enough so that what you mentioned happened. I had to grind down the bolster ridge to match the blade and polish everything. Probably everybody couldn't do that though.
What is with 7, 8 or more piece sets? I use 3 knives. 4 if you add the cleaver. Sure, I have multiple copies , brands and customs, but the basics do everything just fine.
Is there a boning or pairing knife review?
So your written review recommends the Kershaw 1120M TaskMaster Kitchen Shear but verbally (in the video) you said your favorite was the Shun kitchen shears. Which is your most up-to-date recommendation?
ellenmfitz Kershaw is the parent company of Shun, they are the same thing.
I have bought a couple of knife sets and I have bought a few separate knives however I have to still sharpen them to my satisfaction regardless of the manufacturer..
Anyone out there a Global chef's 8" lover? Was given one 5 or so years ago and my steel tune it up perfectly!
I'am always wondering for who ATK is cooking for, or in other words, what happens to the food?
Well, it's not the manufacturer's fault "most home cooks don't know how to use [honing rods]". It takes about 3 min. to learn how to use one, they're hugely useful, good on any manufacturer including it in a set.
No cutco?
Your links need updating. Thanks.
just a nakiri for daily vegetables and have a spare chef knife for meat slicing, big piece of meat seems much cheaper than chopped meat.
not all food stores seem to sell whole chicken/fish or meats, some specialized meat knives would probably be more bothersome than useful
I think maybe you need to update the product for review now.
Buddy on the left at 2:30 working real hard at cooking that air......
Hi. Thank you for the review and the effort you put with the testing. Can you please list out the individual knifes you tested best for each category which totals to 300 $.
Please also review hand blenders, bakeware ( bread loaf pan, muffin, cookie sheet, spring foam pan), bakeware sets, ice cream maker, and most importantly bread maker.
Thanks. Hoping to see all of your videos over the next week. Love the objective scientific diagnostics rather than just resilience test.
A viewer above did this for us. "After looking around their site for way too long, I found the list:
Bodum Bistro Universal Knife Block
Victorinox Fibrox 8-inch Chef's Knife
Wüsthof Classic 10-inch Bread Knife
Wüsthof Classic 3 1/2-inch Paring Knife
Victorinox Fibrox Granton Edge Slicing/Carving Knife
Victorinox Fibrox 6-inch Straight Boning Knife: Flexible
Shun Classic Kitchen Shears"
Please tell me that they use the food for something after testing the knives on it.
The SeeeTeee I have a friend who works in ATK and let's just say the entire staff eats very very well on testing days.
Thought so all along.
Three reasons why not:
1. The odds are a given user doesn’t need all the knives they’re buying in one of these sets.
2. A block may not be the best application for a particular kitchen, e.g., maybe a magnetic strip would work better.
3. A variation of the Swiss Army Knife caveat: in a set, some knives may be good and some mediocre; buying this way gives no control over selection.
Watching that paring knife skip gives me anxiety
what's wrong with santoku knife? I use santoku knife almost exclusively, it's sharp, and I actually prefer the 7-inch blade over the usual 8-inch chef knife
mostly just preference. everyone's gonna have a different all-rounder as their favourite. i also prefer santoku to a chefs knife.
if you are interested, best bang knife sets 2019! 10kitchen.com/best-knife-set/
all you need is one shun classic 8" chefs knife. hands down the best.
Kevin Nizian I'm not using a shun to cut defects out of potatoes or core strawberries, thanks. A paring knife is the most important knife you can own, followed by a chef's knife and a serrated knife.
True my parring knife first and a larger knife to cut the rest, even bread
The way the scissors cut through that chicken corpse makes me hungry.
Too bad you can't see their alacarte set on their website without signing up.
iloldirl AND giving them your credit card details..... all before you can judge if it's a magazine you want.
Duh! No thank you.
iloldirl it's all either Wusthof Classics or Victorinox. Pause the video and look at what specific knives they have and you'll be able to discern which knife by which brand very quickly
You don’t need to waste money on Wüsthof, just buy Mercer knives. It’s the same thing, same German steel.
How do Cutco knives compare?
They're shitty.
You really only need a chefs knife, bread knife, and paring knife. Cleaver can be useful but its not necessary.
If you do a review on knife blocks again can you do one on cutco? I just really wanna know how good they are in your opinion.
+il24ir If someone is selling something door to door; it's because it sucks. I could elaborate, but you can find the disses on blade / knife forums.
Well technically all knife block sets suck, I just wanted to know how this one held up in their opinion. Thanks for the suggestion to knife forums tho.
Not all knife block sets suck, and it can be a matter of opinion. Not everyone cares about having a good bread knife (which is why I haven't bought a Tojiro ITK bread knife). These are professionals reviewing for home users. There are certain brands that need to alienate themselves from the competition because they suck so bad: Bose speakers, Kirby vacuums, and Cutco knives. The handles suck, the edge retention sucks, the knuckle clearance sucks, the free sharpening is stupid, and all blades go dull eventually despite their claims.
Not all knife block sets have honing steels, bread knives, or utility knives. There is no such thing as a home chef ( chief, boss, person who makes schedules, creator of menus, controller of P&L). In my home; I'd rather have a good slicing, carving, or sujihiki knife than a bread knife. I'd even rather have a nakiri, and slicing knife than a chef's and bread knife, but maybe because of the work that I do.
Why would you support an exploitative con artist employer?
An honest test I think. There are bazillions of crap knives out there and you just need a few. If ATK settles at 6 including the kitchen shear, plus a generic block, I am fine with that. Just make sure all your knives can be sharpened over and over again, by yourself or you let a professional do the work.
Personally Charity shops are the best for cookware if your prepared to wait and keep your eye out.
I'll keep using my As Seen on TV Ginsu knife set. The best ever. RIP Ronco
I have had my Martha Stewart Everyday chef's knife for 25 years (bought at KMart). No other will do and I've tried many. Don't ever buy Kitchen Aid knife set. Rust in one week.
This video needs to be updated. Not that block sets have improved, but just to let consumers know that they are getting current information. I suspect that some are passing up the video because of its age, not bothering to watch its still-relevant content.
So I'm going to sound really stupid: I bought a knife block set in 2001 from IKEA, ballanced, stainless, riveted full tang, black bakelite? handles, wide smooth bolstered finger guards. Do I love them? You couldn't pay me to use another set. Fancy? Nope. Extremely functional? Yep. 9" & 6" chefs, pairing, bread, boning & sharpening rod. Get them professionally sharpened every so often. They're like the perfect pair of comfy blue jeans. I went back a few years later and bought a 10" chefs at IKEA. I still reach for the original 9" chef first. I use the 6" chefs instead of the pairing for 99% of pairing jobs.
I use my knife block set all the time. I only use the serrated knifes as those seem to cut the best.
Your knives are probably real dull in that case, and need to be sharpened and honed. A well sharpened chef's knife isn't even comparable to a serrated knife for most tasks; I can slice a tomato faster and thinner with my chef's knife than any serrated blade, without destroying the texture. Look into getting a decent knife sharpener for your home.
Your knives are dull, then. The straight blades should be scary sharp and slide through food with very little effort. That's a good thing, actually. You respect the blade more, it cuts more predictably, and if you do manage to nick yourself, it'll have clean sides that heal better.
It's consistently taught among boy scouts learning knife skills that a sharp blade is a safe blade. That's because you don't have to force things, like you do when the knife is dull. If you have to use a lot of force to get a knife to cut, when it finally does, it almost always has momentum going in a direction you don't want it to go. That leads to bad things. Get them sharpened, preferably by a pro the first time, and learn to use a hone to keep that edge from rolling over. Ideally, invest in the essentials listed above and you'll have good blades that you use all the time, and have them for a very long time.
Why, in all of your clips, a brand is always present?
What about Cutco Knives?
Ya cutco is pretty sweet but for chefs not as much . They need to be able to sharpen them all the time. . . Double d edge is super duper ! & ya the shears can de testical many buffalo's very quickly!
Cheap chef knife but high dollar paring and bread knife? Shouldn't it be the other way around? I say Wusthof Chef knife, Victorinox bread and paring knife.
If you have the money, get high dollar Chef knife, paring knife, then utility knife, I dont think bread knife should be high dollar as you cant sharpen it and eventually will have to replace it. And buy some cheap 4 inch paring knifes to use and abuse, so you dont wear out your good knife for minor tasks.
Spend 450 dollars on a masamato ks 240 mm chef knife and fibrox pairing and bread knife. All you need. I don’t want to spend more time flattening stones and sharpening cheap knives than I do cooking.
Honing rods or steels are still important tools for Western knives despite the ATK editor's smug dismissal.
So you didn't bother including Cutco in that lineup??
I'm surprised Cutco didn't get a nod. Then again, they were very secretive about most brands tested.
I find 7" wusthof santoku a much better workhorse than any chef's knife. hell, it IS a chef's knife.
O
I use my santoku more than my chef's knife nowadays but I still love them both. Also a good cleaver is handy if you do any of your own meat cutting/butchering.
How about an under $100 set. Yes this would be tedious and difficult but there should be something for the newlyweds out there.
She basically said you'd be wasting your money. It would be like asking for a 30$ blender. They exist, but you shouldn't be the sucker who buys it.
Don't get a set. Instead go a la carte. Victorinox 8" chef knife goes for $30-$40. Victorinox 3.5" pairing knife is $5-$7. I find bread knife to be completely useless but hey wth..might as well. Victorinox 10" bread knife like $20-$30. So anywhere between $55-$80. Last I checked, Crate and Barrel was selling a knife block with kitchen shears and honing steel for $50. Boom. There's your set for roughly $100-$130.
You need better friends. I've been buying decent knife sets as wedding gifts my whole life.
@@alsaunders7805 oh I have a badass set (Cangshan German steel) but one thing is for sure, wealth doesn't mean friendship! Not to mention that I would rather have 3 great knives over a set of 12 cheap ones.
@@Skellyrm you're right, I've been collecting knives my whole life (57).
I probably have 50 or 60 but only regularly use a handful of them. I was an apprentice chef for about 3 years so when it's time to buy a wedding or housewarming gift I buy what I know how to pick out.
If you don't know how to use a honing steel then you certainly shouldn't spend $300 or more for knives. Just buy the cheapest kinda sharp knives you can find and replace when the edges dent.
A honing steel is an integral part of proper knife maintenance. Saying that the typical home cook is too ignorant to know how/why to use one doesn't negate it's necessity.
I use one Chefs knife, one honing steel and one bread knife all from Vitorinox that i use for everything. I have never needed anything else. These knife block's are a total waste of money and space.
Sorry, nubitron I accidently voted your comment down when I meant to give you a thumbs up. Using a steel isn't that difficult. Learn to use it correctly and you will have sharper, safer knives.
I don't any people who would be will to fork out $300 plus for a knife set.
eight inches IS too short
guguigugu That's what she said.
What about Japanese knives? Shun don't really count.
Target audience; home user with children. You're also looking at a crap ton of different brands, and varying sources for them. Even for professionals; these knives they recommend are good for most prep work.
None of those sets had a really good all-purpose bone Chopper cleaver. One good Chinese Cleaver one good chef knife one good bread knife. And one good paring knife that's all you need.
never buy knife block sets, no point. invest in 1 great knife instead of 5 poor quality ones
Buy a CHEAP knife block set and get a sharpener (which ever one America's Test Kitchen suggest)..
For the average person (non chefs). Knives only need to be KITCHEN sharp not CHEF sharp. It's stating the obvious but yes, CHEF sharp is sharper than KITCHEN sharp which is obviously better. But just not essential
You can buy a nice sharpener to make most cheap knives KITCHEN sharp.
“That what she said”
to be fair that is what she said in the video if you watched the whole conclusion.
cb7pwn agreed! I just bought a Wüsthof knife block at a store really cheap, without the knives... bought the knives separately, with various brands, too. Although, i really prefer a wall magnet to hold the knives.
@Cabbage
Wasn't talking about a dull knife.. It has to do with a sharp and sharpER knife
Wüsthof are really awful for frecuent use irecomend victorinox for professional use.
NT
Omg $380 for knives? Are you sure this is not an ad?
The function of a knife needs two aspects: Material it is made of and sharpness. Of course, other attributes do provide ease and precision. The weight and balance of European Knives (France) is far superior than the Japanese. I have tried Japanese knives. They are like Japanese Cars, Toyota, reliable, functional and less expensive to maintain. Whereas Rolls Royce, MB, BMW or Volvo are miles ahead. I am not anti Japanese, I just prefer European Cars and European Knives.
What no Cutco?
Granted if you buy them from a high school or.college kid working for Vector Marketing as a summer job, you'll pay more and upset your customers when Cutco starts sending them catalogs. That said, the knives are great, have their Forever Guarantee, made in America and offer a sharpening service (you pay shipping).
I'm sure they are great, but no way are they worth the money. Their are plenty of options that are just as good and are much cheaper.
If you don't know how to sharpen a knife, don't spend a lot of money on knives. All knives get dull over time and you will want a new one because you don't know how to sharpen it again. And I mean learn to sharpen it properly, not with a cheap store bought sharpener you slide the knife through. In addition to ergonomics and shape, makes an expensive knife better than a cheap knife are things like choosing knives with edge geometry suited for the way you use them, the blade steel used which affects ease of sharpening, edge retention, corrosion resistance.
STOP WITH THE EMAIL SUBMIT BEFORE YOU SHOW WHAT KNIFE SET IS FOR US. NOW YOU LOOSE.
shut it
Love the knowledge… the hair? Not so much.
this is great, give it to me free now, k bye thx
BTW, 'Shun' is pronounced 'shoon'. Dunno if the presenter was saying 'shun' to make it less confusing...
idk why we MUST have even those 3 knives. I do just about everything with a thin serrated steak knife. Cutting/slicing food is not complicated you really don't need special tools.
You can drink wine out of a zip lock bag but that doesn't mean you should.
Terry Dolan
poor analogy.
difference being that I can cut well enough with a decent basic knife and not need to buy extra knifes were as wine already comes in a bottle/box not zip lock bags.
chefs use specialty knives because they cook for hundreds of people everyday. I, you and pretty much everyone else cook for one or two if single four if with the average family and sometimes you get guests.
Getting fancy with the zip lock there Bud! When I bought a fresh coconut in Mexico once they poured the milk into a fold over plastic sandwich baggie.
that is where you are wrong, trying to maneuver around fruit peels and cores and tight spaces when delicately cutting is best done with a pairing knife.... the serrated one is mainly for bread and I dare you to try using a straight edge for crusty bread and not beg for a serrated one 5 seconds in....the chef's knife is for everything else.
btw "need" is not the correct word here, you don't even "need" to cut up the food just eat it whole with your bare hands(if you want to go there :) )
that's way too much money for an average house to spend on knives, just a chef and a paring knife is what most homes use and then they only use then a couple times a day for a few minutes. 30 bucks . tops
That's what they said, you really only need three knives: paring, chef's and bread. For those they recommend as best:
• Wüsthof Classic 3 1/2-inch Paring Knife: $39.95
• Victorinox Fibrox 8-inch Chef's Knife: $29.95
• Wüsthof Classic 10-inch Bread Knife: $109.95
If you are constrained by budget they had their Best Buy recommendations:
• Victorinox Fibrox Paring Knife: $4.95
• Victorinox Fibrox 8-inch Chef's Knife: $29.95
• Victorinox 10-1/4-inch Fibrox Serrated (Wavy/Curvy) Bread Knife: $49.95
ellenmfitz Thanks for the list! Does the source include those other few they also recommend?
Ben: The remaining recommendations were:
• Victorinox Fibrox Granton Edge 12-inch Slicing/Carving Knife: $49.95
• Victorinox Fibrox 6-inch Straight Boning Knife: Flexible: $19.95
• Kershaw 1120M TaskMaster Kitchen Shears: $49.95
• Bodum Bistro Universal Knife Block: $44.95
www.americastestkitchen.com/equipment_reviews/1331-knife-block-sets
The way most homes abuse knives; more should be invested in care and maintenance (avoiding damage to blade from things like scraping, prying, honing). Fibrox is just a handle type, and you pay for the NSF stamp: The non fibrox is the same blade, comparable and maybe more comfortable handle and cheaper. I'd get their ~$6 paring knife too. $40 paring knives grow legs. A cheaper, probably better bread knife than the Wustof is a Tojiro ITK Slicer 270mm F-687.
chinese chef.use only one knife to do.all the work
Chinese chef make only chines food.
HardChaw however u know how many type of chinese food are out there、
But their culinary style is all similar.
You can't use the same knife to cut bread that you'd use to cut meat/vegetables....you God Damn China man.
HA!!!!!!!!!!!!!!!!1
although i enjoy watching their reviews, if you bought all the equipment they recommended, you would spend a fortune--something the average household can't afford for kitchen utensils, cookware, and equipment.
***** thank you. i won't.
***** as you have done twice already. i was only saying we should only need a few essential tools to cook well. there are just so many kitchen items that aren't all that necessary to do the job properly.
***** Really. Who pissed in your corn flakes?
***** oh, stfu.
daveheel Actually, most of their reviews help you SAVE money by pointing out which items are gimmicks vs the ones that are actually useful.
I ordered the Victorinox Chefs knife after watching her "Chefs Knife Review". I knew I wanted a knife that would last, stay sharp and be forgiving to a novice user. I was not disappointed. I had no clue what was good or bad until I watched her review. It saved me time and money.
I think they do a great job of weeding out the riff raff and boiling your choices down to the best one or two options. From there, you can make a more educated decision for yourself. 😊
That woman behind her left shoulder @3:26 is hot!
Normally, I like these reviews but this one was worthless! How about some names!!!
Where in the world does a set of knives cost 400$.....come on....
+Radu Savutiu Any place that sells quality knives... (i.e. not Target or Walmart). Check out Bed Bath & Beyond, Williams Sanoma, or even Amazon. Do you need to spend that much on a quality knife set? Absolutely not, but I think if you take their recommendations and buy some quality stuff, you'll wonder why you didn't do this sooner. The right tool almost always makes the job more enjoyable.
really. shouldnt you do something with that hair !?
paul dow 😂 this needs to be looked into
TheVryfst or a Hagrid fan
I’d rather trust a chef that looks like she spends more time in the kitchen then in the salon.
This video needs a warning on it. I’m horrified by watching an animal cut up.
Its a cooking channel.
cry about it to your mommy
@@howdareyouexist I did, and she held me tightly and told me some people in the world say mean things, like telling me to, "Cry about it to your mommy."
I don't understand why these videos are so incredibly vague. "We bought some knives. Various ones did better than others. We disliked some and liked some, too."
OMG-why is this 60fps? No one wants that!
+dannydebonis maybe because it was shot in 2012?
Ok she basically told me everything under the sun , other than what set is best, i really believe that people just like to hear themselves talk, this whole video was about how knives cut and tricks company's use , this say's nothing about what knife set is better,
+Digital Bullet i think they did very well in this video. they did at the end recommend the wusthoff and victorinox sets. you really do not need a set anyway