Cutco is a shit company but their knives are decent. I have a couple expensive Japanese knives but they stay in the box because of how tedious they can be to sharpen. I use a cheap 14" slicer when Im doing anything big. For slicing smaller cuts on the cutting board I use a really cheap cuisine art carving knife. I can get either of them sharp enough to shave with in about 2 minutes and It lasts for about 3 or 4 uses before I sharpen it again.
If you dont have a huge cutting board get one. Just leave it on the counter, you can still put stuff on it, and wipe it clean in place. If it gets really nasty you can just sop up the juice and take it to the sink. The big cutting board has been the biggest game changer for me, way more than fancy knives.
Yeah, I have some nice knives, I just need steak knives specifically.
If youre talking about the little serrated ones, I have no idea. My wife bought some gold looking ones but I never use them. I just carve everything with the Carving knife before I put it on a plate or on ice or whatever. You can get way cleaner cuts than just plopping a slab of meat on a plate. I have a big family so Im usually cooking and carving meat in bulk for the week, then my wife will turn around and make whatever and just use the meat I grilled as the protein. Its a pretty awesome setup. Im doing a brisket and pork shoulder this weekend, Ill carve it up vac it and freeze it. If you like to cook, a giant cutting board, a vacuum sealer and a sous vide will change the way you eat and would be a way better place to drop a couple hundred dollars than new knives.
Im doing a brisket and pork shoulder this weekend, Ill carve it up vac it and freeze it.
Nice. I do the same thing with my vacuum sealer.
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