Quality knife recommendations?

My gf’s parents allowed me to stay at their place this summer so that I could live for free while working a pretty good job this summer. They love to cook..and as I gift, I was planning to purchase some high quality knives for them since that’s one thing that they don’t seem to have in their kitchen. I don’t know anything about the subject and though I’d look here for some recommendations.

I’d like a small set. Open to suggestions.
Right now I’m looking at companies such as

henckels
wusthoff

etc

Right now I’m looking at companies such as

henckels
wusthoff

etc

those are both quality knives i wouldnt stray away from there, there are better, but no need to spend 2000 on a set of knives…henkles area good bang for the buck when u get their low to mid range knives
I picked up a Ginsu for 10 bucks, came out of the package razor sharp. Wonderful knife.

i think hes looking for something a little more showy, there are plenty of adequate knife sets for less than 100 bucks, heck less than 50, but for a true artiste, you need some really nice clean looking knives. depending on what you want to spend, you can get shuns, wustofs, globals on the higher end. if you want to spend 400 bucks and up.
or you can get some really nice henckels, chicago cutlery, cuisinarts, for about 100 bucks.
i guess it all depends on how much they like to cook and how much you really appreciated them letting you stay for the summer.
I love Shun. You can get them from Bed Bath & Beyond and use the 20% off coupon.
F. Dick makes the knives most professional chefs I know use for daily drivers.
I use a 10" santoku and 12" offset serrated more than my Henckels 5 stars.
The steel holds an edge and the handle fit comfortably.

You can get F. Dick knives at a restaurant supply store or the web for around $20 apiece.

My ginsu is quite nice thank you, and they come in sets, although you might need to buy your own block. Also keep in mind any knife will go to shit if you don’t use a cutting board and hone it every few uses.
I’m a huge fan of globals.

Get fewer, better knives than one of those big, cheap set, also. I’d rather have a couple knives that are nice and razor sharp than a bunch of dull ones.

Unless they use a glass cutting board
As a chef, i recommend you get either "Globals" (as mentioned above) or "Victorinox" brand knives.

Both are great brands, and are often used as "starter knives" for apprentices learning to treat them properly.

They are cheap(ish), hardy and will serve you well for years – also their nearly impossible to ruin…

If you want to go high end, get yourself a "Kasumi" brand knife, packing 32 layers of folded v-gold high carbon steel, they will live allot longer than you, and cut like a razor.
Ive got one, and id make love to it if it wouldn’t disembowel me…
However, they are very pricey.

Or a stone one designed to be chilled and used for making pastries

Also, thirding Globals, great knives.
This past Christmas I got my wife a Ken Onion Shun knife set and its f’n amazing. You cant appreciate how much a good, sharp, correct knife is, until you use one.
Seriously, check the Ken Onion Shun sets!
what types of knives should a starter get? I picked up a chef’s knife and a paring knife from wustof. Do I need other knives for basic stuff, or can I get away with those two?
I really recomend the kind with grooves on the side of the blade, makes stuff less likely to stick to the blade. Honestly for a beginner, other than that just buy something made of decent stainless steel and holds a good edge, and remember to hone the blade every few uses and cut on proper surfaces.

Cant go wrong with a bread knife either….

Other than that however, the chef and pairing knife will cover 90% of anything you could ever hope to do.
I don’t know how much you are looking to spend but DEXTER RUSSEL makes good knives, they stay sharp and when you do sharpen them they take an edge well. They are also cheap, I paid 23 dollars for mine at a local resaurant supply store. All your money goes into the blade tho they have plastic handles.
What about recommendations for cutting boards. I got some plastic deals now that are kinda shitty , but I heard that wood boards can keep in bacteria.

Am I just being a anal retard or is there some type I’m missing out on.
if you wash your wood cutting board it will do fine. My favorite is this particle board by epicurean. I love it
One thing to make sure you avoid is those Henckle serrated type blades. I accidentally put them on my registry when I got married and got them as a present. I didn’t think anything of it until after using for a little while. Every single blade in the set has these small serrations which just tear at meat instead of slicing. It is horrible and I have no idea who would think it is a good idea.

What about recommendations for cutting boards. I got some plastic deals now that are kinda shitty , but I heard that wood boards can keep in bacteria.

Am I just being a anal retard or is there some type I’m missing out on.

wood boards are great, but i’ve heard the same thing about harboring bacteria. all i know is that alton brown (my flav-o-ice food tv guy) says he recommends a plastic board for meat and a wood board for everything else. the plastic can go into the dish washer and the wood is much easier to cut on.
I just picked up a chef’s, santoku, slicing and bread knife from Calaphon. Used them for about a week and love them so far. If I remember correctly they were only about $25 apiece too!
I have a set of Henckles that I really like, so I can recommend those. I know they can be a little expensive, but I got mine on sale.
I saw Shun mentioned 2 or 3 times so far, and I would like to second Shun, and give a personal recommendation for the Classic Shun. It’s well balanced, not too heavy (Wustof) not too light (Globals), the bolster is concaved and not a sharp point (Henckles), and the folded steel blade is absolutely beautiful.

They’re also made by Kershaw, a very well known knife maker in the US

I also want to point out the most important thing to buying knives, TEST DRIVE.

You may think a knife looks cool, or cuts super sharp due its high price, but unless you’ve held it in your hand, that all means squat.

get em the kasumi boner knife and tell them you’re just returning the favor, since their daughter gave you a boner all summer long

.
great quality
Shun knives are in my opinion the very best kitchen knives in the world. They are SHARP and hold their edge like nothing else. The downside is that they can be pricey, and the kerf is much narrower than western knives, like Henckle and Wustof. Once you’ve used Shun knives its hard to be satisfied with anything less.

Global are almost as good as Shun. The prices are comparable, and the Globals also feature the narrower kerf.

Wustof and Henckle seem pretty comparable to me, though I personally like my Henckle’s better for most jobs. These knives are less expensive than Shun or Global and can be sharpened using any good knife sharpener without ruining the blade. Top of the lines knives from these two are expensive compared to most other western knife makers, but they are worth it. We still mostly have Henckle knives, but over the next few years will replace them with Shuns with a few Globals.

The Dick knives seem to be a favorite with a lot of line cooks, and they are very affordable. I haven’t personally used them.

It’s best to buy individual knives rather than a set. You’ll need a good chef’s knife with at least an 8" blade, though a 10" blade is better for many jobs. I like the Asian Santoku knives for chopping. A good utility knife for mid-sized jobs requiring more intricate control is necessary. A serrated edged bread knife will be useful in cutting bread, cake, etc. Its good to have an assortment of small paring knives, and its good to have at least one porcelain knife.

Whatever you get, keep them sharp. A good sharp knife should easily cut through a piece of dangling paper. A Shun can make 1/8" slices on overripe tomatoes.