Whats a Good Knife Kit for a Culinary Student?

I was looking at some wusthofs, but I heard some of them aren't really for professional use so I'm not sure which ones to get. I've also looked at some Globals and Henkels. I'm just looking for a 3-4 piece starter set that is for professional use.

Public Comments

1. Depends on what you like. Wusthof is great, hard German steel, so is Henkel. Globals are a bit softer and much more flexible, from Japan. I invested in a 6 piece Kai set and they are great and the warranty dept. is wonderful. I`ve also seen Wusthof warranties in action and they were top notch. For a culinary student I would recommend a 10 inch Chefs knive (no smaller), a bread slicer, a paring knife, and a meat slicing knife. All companies sell professional/commercial grade and consumer grade knives, you just need to find the professional ones wherever you shop, search the internet. If you spend the money, you will get a great knife with a lifetime warranty and it will be worth every penny.
2. I suggest finding a store that will let you hold them, then you can figure out which ones are the most comfortable. Everyone has different opinions on brands. I find the most expensive ones are often the most overrated. But don't go for the cheapest either. Just make sure they're made from high carbon steel, as they are easier to sharpen and keep their edge longer. When I was in school, they provided us with knife kits.
3. 1Slicing Knife for Vegtables 1 Chef's Knife for meats 2 Paring knives for Utility use-one straight blade and one curved 1 Steel for sharpening the above 1 small tool box 1 piping bag and 3 standard tips 1 probe thermometer this should cover most equipment needs for most cooking courses-if you needed anything beyond this they would let you know once you have started.
4. Those are all good. Just depends on what you like. However, I would caution on spending too much on your class knives. In my classes, alot of people would just grab any knife, and use it however they pleased.(not me, of course!) So, we all marked ours with electric tape. But ours were just standard issue. Once i got good knives(wustofs) I leave them at home for my home use, and take my culinary school knives to work. I've found people just like to grab others knives. drives me CRAZY!!!-i don't think i answered your question. just a little advice....
5. Look up F.Dick Knives. When I was in school we could buy specially priced knife sets put out by Frederick Dick knives. They make quality high carbon steel forged knives. Check w/ your local restaurant supply stores to see who carries them. If you don't need them yesterday and can wait a couple of months try this: Join the National Restaurant Association as a student www. restaurant. org Attend their annual show at McCormick Place in Chicago May 19-22 Allow at least 1.5 full days to see the show. If look at the list of exhibitors , you will quickly realize that the everybody connected with the business will be there. You will be able to personally check out all the knives and very possibly find a show price for a knife set. Plus if you haven't been to one the show is a lot of fun, hard on the feet but fun