I have used various Cold Steel knives over the years for things like EDC as well as larger fixed blades in the military. I have a roach belly in my box of knives I use to dress deer. I have been satified with all of my Cold Steel purchases so far. It has come to my attention that my kitchen knives are mostly junk. Cold Steel sells a set of kitchen knives that includes a boning knife, bread knife, chef's knife, paring knife, slicer knife, utility knife, and 6 steak knives. The set also comes with the typical oak countertop stand. Cold Steel retails the set at $270, but amazon has it for $127. Should I pull the trigger on this?
Is this the set you were talking about?
https://www.gnarlygorilla.com/Cold-...m_term=4576511001472669&utm_content=Catch All
A long time ago I purchased a similar Cold Steel set. The chef knife is excellent. I think it is 420HC, takes a good edge and is not so hard that it is impossible to sharpen. That is an important consideration in a kitchen knife, and that has to be why Cold Steel did not make their knives out of D2 for example. Kitchen knives need to be quickly put back in service, not messing about for a half hour setting up the belt grinder.
I do not like serrated knives because they are unsharpenable for all practical purposes. The Cold Steel steak knives, and the other serrated knives have this almost saw tooth edge. Cuts cardboard good, but I prefer a smoother cutting edge. The paring knife does not have serrations, works fine. The steel in all of the non serrated blades is the same as the Chef's knife. Good stuff, properly heat treated.
In my opinion, find a knife block at a Thrift Store, and add knives to it. The Cold Steel Chef's knife is good to have, and then populate the thing with your own favorites. I have a bunch of Shun in mine.
And, find a knife one like this
$25 delivered.
https://www.ebay.com/itm/LW-Stainle...ne-NEW-6711-/352287733781?hash=item5205fc3815 When I got mine, must have been 15 years ago, it was $13.00 delivered. Still a steal for what you get.
I use this Japanese version of a Chinese cleaver more than any other food prep knife. The steels are soft, like 440B, but that is fine. Onions are not that hard, I am not chopping wood. I have used the back of the cleaver for busting ice bags and frozen veggy bags.