I need to replace my current kitchen knives, can you recommend a set?

Don't buy a set of knives. Especially if you already have one. Think carefully about your current set of knives, which ones do you really use? A full set can cost thousands of dollars.

My advice is that with this knowledge you can spend less money and consider higher quality. In the more than 50 years that I have owned a knife, I can tell you that there is no knife company that has ever made me buy their knives for every task I have accomplished.

Whether it's boning, peeling, chef, or filleting. Offset or straight. Flexible or ridged. There are a lot of things to consider. But most importantly, what you plan to do with them.

After you've chosen your needs .... Then go to a store that has your choices. Put them in your hands. The balance of them. (Japanese knives have heavy blades. Western designs put weight on the handle.) The overall weight. The design of the handle, the heel (the back end of the blade...just before the pommel), or the curved shape of the blade itself (the rounded or straight edge of the blade ....) have the ability to rock back and forth). Then ...... goes online. There are many suppliers of knives. A knife dealer is a good place to start.

Other points. Steel:Necessary additions. Steels don't sharpen fast. They "sharpen" the edge. Sharpen your blades and they will work easily.

Storage:I don't like knife holders. While convenient because they are usually on the counter, they can be a haven for bacteria. You cut, then insert. The food particles on the knife will fall off and stay on the knife and slowly rot! This is not a good thing ...... Not everyone washes their knives right off the cutting board!

My suggestion is:Have a knife rack and store your blades by using magnets to hold them to the edge of the rack. I personally like to keep my knives in a drawer .... with a slit for each blade, or have magnets on the wall.

My "house" knives from top to bottom:Shunken Onion ChefThis knife and my chef's knife are my workhorseMundial Sharpening Dexter Bone (offset and flexible)Capco Scallop Bread (gelatinized)Minonokuni Usuba (veggie)Dexter Skimitar (butchering) These babies range in price from $10 (commuted) to $300 (chef). Other points:Offset:Keeps your knuckles out of the wayFull tang:Blade extends into the handle for strength and durabilityThese knives have all followed me for at least 15 years all the way up to 25 years.

I hope this inspires you more!