Not familiar with them - is there anything in particular you are looking for with a set of knives?
Just something of decent quality to replace our current set of Richardson Kyu (westernised Japanese style) which are ok in their way, but claire and the kids have abused the crap out of them by ignoring me and putting in the dishwasher (which has cracked the handles) or just chucking in the sink, which has broken the tips off the chefâs knife and one of the utilitys.
Iâve got a Global G2 , which is prone to chipping and again has lost its tip due to abuse.
Iâm not too fussed about Japanese style knives and Iâm actually more comfortable with a traditional western style. Also Iâve heard too many stories about Globals breaking, chipping etc, so Iâm probably not going there.
Thinking about either the Wusthof classic or the Zwilling pro models, just a 3 piece set of Chefs, utility and paring, maybe adding a boning knife.
Doesnât handle the dishwasher very well, mine cracked on the spine. TBF after reading the instructions it does say donât put in the dishwasher so my own fault. Wusthof did replace it without any questions though.
Wusthof are really good, got the 8inch classic chef as a present and bought myself a set of the gourmet knives for general shite. The gourmet are the bottom end of their knives but have held an edge really well and rarely need sharpening.
Out of a full set of Globals have only got one left as all the others snapped, I wonât ever buy another Global knife.
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Yeah, the Wusthof / Zwilling route is probably the way to go if you want nicer knives. Normally Iâd lean towards harder steels, because they tend to hold their edge for longer, but if theyâre likely to get abused a lot, theyâre far more prone to chipping, and also a lot harder to put at edge back on.
If you know full well theyâre going to get abused to fuck no matter how much you tell people not to, youâre probably better off going for a set of the Fibrox handled Victorinox chefâs knives. Theyâre still a very solid knife, can still take a wicked sharp edge, but the handles wonât split in the dishwasher, and theyâre not that expensive if someone does completely trash one by using it as a tin-opener or similar.
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I used the wrong phrase when I said replace, Iâm keeping any new ones strictly for myself, and Claire and the kids can carry on using the current ones.
They wonât be going anywhere near a dishwasher, theyâll be cleaned right away after use, then back in the roll and in a drawer.
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I remember you telling me about your Globals, and youâre not the only one I know whoâs had problems.
This is how it works in my house !
Iâve got a few Tojiro Flash knives that I also really like (most of mine are more traditional Japanese style ones) - could be worth a look depending on budget:
Oh, donât bother with a foo breadknife, complete waste of money.
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Good advice
Ooh, could possibly use man maths to justify this set to myself:
Quite fancy these - Not sure if this is a Faux âsaleâ thing though?
Seems to be about the price for them everywhere.
I ended up going for the old school Zwilling Professional S ( the ones with the full bolster) 3 knife set, because there doesnât seem to be a great deal of difference between them and the WĂźsthof Classic, and also because I found them really cheap in a German storeâŚ
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@TMC Josh wanted an all-purpose kitchen knife for Uni as he is cooking quite a bit so we got him one of the Victorinox santoku knives youâve been recommending. I had a go with it today. Itâs absolutely ridiculous - will be chucking out all our rubbish and replacing them with three or four of these.
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If youâre getting a mix, the 8â Chefâs Knife is the bomb. I also really rate the pastry knife instead of the regular bread knife, due to the rounded end.
Their tiny 2â or so paring knives are possibly the best value knives in the world.
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Get yourself a good knife sharpener while youâre at it (if you havenât already).
Also consider keeping the old knives in case Mrs B is as hard on them as Hel is.
I see that you married one of âthoseâ too 
Theyâre ÂŁ30
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I appear to have worn a section of the sharpening steel to be as smooth as a babyâs butt.
What is this shoddy bullshit? Itâs only about 30 years old!
(thanks in advance but Iâm not looking for guidance regarding alternatives to a steel)