What do I want from Costco?

[The AD]

Good to go, I even used them one day when i forgot my regular poles.

They work well as hiking poles and are well liked by most.

Yeah, I don't understand why anyone would buy really expensive hiking poles. It's hard for me to imagine the experience is any different between a $30 set and a $150 set.

[Dantheman]

FWIW, whenever ATK reviews knife block sets they always have issues with them and recommend putting together your own set a la carte even if it costs a little more. This reddit post has every "Winner" and "Best Buy" knife from their testing (most pricing is out of date but the links mostly still work): https://www.reddit.com/r/ATKGear/com...rte/?rdt=44374

That said, if there's a set that looks good to you and fits your budget, there's no risk to trying it out.

[singlesline]

I’m looking to spend my bonus money on a set of kitchen knives. Anyone bought set from Costco? Like or not?


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I'm gonna echo the "don't buy a set" comment.

I know you need more than one, but sets just aren't the best way to do it--they usually come with a bunch of junk you don't need and they don't put the quality in the right place (it is like bikes that spec an XT derailleur and an SLX shifter when everybody knows that if you're gonna have one XT part in your drivetrain it should be the shifter). They pad up the item count with silly steak knives and random mid-length and carving knives that get used once a year.

Buy a really nice 8" chef's knife (240mm or 10" if you can handle it and have the cutting board/counter space). Something German or Japanese depending on your preferences. Spend $100 or more here (although there are some good cheaper options).

Buy a decent paring knife ($50 or less). Buy whatever serrated bread knife you like the look of (doesn't have to be fancy, they all work, <$30). Buy some sort of mid-length "utility" knife. That's everything you "need" and you can always fill in gaps later--E.g. I have both a 240cm japanese chef's knife for most work and a burly 8" german one for heavy jobs. I added a boning knife (which most knife sets don't include) for breaking down large cuts of meat.


If I had to pick a set from Costco's current online offerings, it would be this one: https://www.costco.com/zwilling-pro-...000024321.html

Not a lot of fluff in there, decent quality, etc. But it is also the most expensive one they currently have, and you're paying for quality where you don't need it (you don't need a bread knife with a $150 MSRP). Having both a 3" and 4" paring knife AND a 5" santoku plus 6" slicer/utility knife is a little silly, but it isn't crazy and some overlap is nice if you are lazy about washing dishes...

[riser4]

I'm gonna echo the "don't buy a set" comment.

I know you need more than one, but sets just aren't the best way to do it--they usually come with a bunch of junk you don't need and they don't put the quality in the right place (it is like bikes that spec an XT derailleur and an SLX shifter when everybody knows that if you're gonna have one XT part in your drivetrain it should be the shifter). They pad up the item count with silly steak knives and random mid-length and carving knives that get used once a year.

Buy a really nice 8" chef's knife (240mm or 10" if you can handle it and have the cutting board/counter space). Something German or Japanese depending on your preferences.

Buy a decent paring knife. Buy whatever serrated bread knife you like the look of (doesn't have to be fancy, they all work). Buy some sort of mid-length "utility" knife. That's everything you "need" and you can always fill in gaps later--E.g. I have both a 240cm japanese chef's knife for most work and a burly 8" german one for heavy jobs. I added a boning knife (which most knife sets don't include) for breaking down large cuts of meat.


If I had to pick a set from Costco's current online offerings, it would be this one: https://www.costco.com/zwilling-pro-...000024321.html

Not a lot of fluff in there, decent quality, etc. But it is also the most expensive one they currently have, and you're paying for quality where you don't need it (you don't need a bread knife with a $150 MSRP). Having both a 3" and 4" paring knife AND a 5" santoku plus 6" slicer/utility knife is a little silly, but it isn't crazy and some overlap is nice if you are lazy about washing dishes...

Swiss is good too.

[bfree]

Victorinox fibrox knives. I have a $200 Shun, and yeah it's a little better, but I love my Victorinox knives and usually just use those. They're about $30-$40 each on Amazon and are 90% as good as the Shun, and worlds better than my block set of Henckels.
If you want a block set to get some inexpensive steak, bread, paring knives, that's fine. But get a couple of the Victorinox in various Chef or Santoku sizes and pitch the chef knife that comes with the block set.

[riser4]

Victorinox fibrox knives. I have a $200 Shun, and yeah it's a little better, but I love my Victorinox knives and usually just use those. They're about $30-$40 each on Amazon and are 90% as good as the Shun, and worlds better than my block set of Henckels.
If you want a block set to get some inexpensive steak, bread, paring knives, that's fine. But get a couple of the Victorinox in various Chef or Santoku sizes and pitch the chef knife that comes with the block set.

RH Forschner, aka, Victorinox.

[bfree]

I have always used Energizer rechargeable batts for my Garmin and a few other things.

Just remember it makes the battery life indicator useless on nearly all devices (since the voltage vs capacity curve is different).

[Jong Lafitte]

I'm gonna echo the "don't buy a set" comment.

I know you need more than one, but sets just aren't the best way to do it--they usually come with a bunch of junk you don't need and they don't put the quality in the right place (it is like bikes that spec an XT derailleur and an SLX shifter when everybody knows that if you're gonna have one XT part in your drivetrain it should be the shifter). They pad up the item count with silly steak knives and random mid-length and carving knives that get used once a year.

Buy a really nice 8" chef's knife (240mm or 10" if you can handle it and have the cutting board/counter space). Something German or Japanese depending on your preferences. Spend $100 or more here (although there are some good cheaper options).

Buy a decent paring knife ($50 or less). Buy whatever serrated bread knife you like the look of (doesn't have to be fancy, they all work, <$30). Buy some sort of mid-length "utility" knife. That's everything you "need" and you can always fill in gaps later--E.g. I have both a 240cm japanese chef's knife for most work and a burly 8" german one for heavy jobs. I added a boning knife (which most knife sets don't include) for breaking down large cuts of meat.


If I had to pick a set from Costco's current online offerings, it would be this one: https://www.costco.com/zwilling-pro-...000024321.html

Not a lot of fluff in there, decent quality, etc. But it is also the most expensive one they currently have, and you're paying for quality where you don't need it (you don't need a bread knife with a $150 MSRP). Having both a 3" and 4" paring knife AND a 5" santoku plus 6" slicer/utility knife is a little silly, but it isn't crazy and some overlap is nice if you are lazy about washing dishes...

Good advice here. I’d add that the “bread knife” can be used nicely as a tomato knife and other things especially if you use a “durable” edge on the chef’s. Various meat dishes that you slice before serving but after cooking, or slice mid cooking, it’s helpful. GF has a ‘super slicer’ and it’s awesome but a bread knife will get by. I’ve got that Japanese style from them (santoku?) and I think the 10” chef and they are very nice.


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[DBdude]

their blended scotch and vodka are quite quaffable

[Bunion 2020]

https://www.costco.com/cangshan-rain...000175782.html

I am quite happy with this set. Caught it on sale for 79 bucks.

[AK47bp]

Cutco

[climberevan]

Good advice here. I’d add that the “bread knife” can be used nicely as a tomato knife and other things especially if you use a “durable” edge on the chef’s. Various meat dishes that you slice before serving but after cooking, or slice mid cooking, it’s helpful. GF has a ‘super slicer’ and it’s awesome but a bread knife will get by. I’ve got that Japanese style from them (santoku?) and I think the 10” chef and they are very nice.


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Everyone saying to just get a 10" Victorinox, cheap bread knife, and small paring knife is correct.

I'll add that if your 10" knife isn't sharp enough to fall through a ripe tomato without any pressure at all, you need to up your sharpening/steeling game. We've been over it before somewhere, but the Ken Onion Work Sharp will get things scary sharp once you learn how to use it, and regular steeling will keep them sharp for months. In fact, if OP wants to spend more money than the 3 essential knives, he could get a sharpener too, but IDK if they sell those at Costco.

[Mazderati]

Ginsu. It slices! It dices! It even makes thousands of julienne fries!

[J. Barron DeJong]

Also a Victorinox Fibrox fan. Also have Shun, but the Victorinox get used first.

Handles have great grip, good even when hands are covered in meat juice. Blades don’t ‘feel’ premium - no heft - but are perfectly functional.

And since they’re pretty cheap, and no wood, I’m perfectly happy to put them in the dishwasher instead of washing by hand.

[riser4]

I have 30+ year old wooden handled Forschner (aka Victorinox). I bought an electric sharpener that cost more (in 30+ year old $) than all my knives combined.

[Dantheman]

Everyone saying to just get a 10" Victorinox, cheap bread knife, and small paring knife is correct.

There's a reason those Victorinox knives have been winning Cooks/ATK tests for 20 years.

[evdog]

Just remember it makes the battery life indicator useless on nearly all devices (since the voltage vs capacity curve is different).

Yup. Small price to pay though since I've never had a rechargeable ruin a device.

[Nobody Famous]

Everyone saying to just get a 10" Victorinox, cheap bread knife, and small paring knife is correct.

I'll add that if your 10" knife isn't sharp enough to fall through a ripe tomato without any pressure at all, you need to up your sharpening/steeling game. We've been over it before somewhere, but the Ken Onion Work Sharp will get things scary sharp once you learn how to use it, and regular steeling will keep them sharp for months. In fact, if OP wants to spend more money than the 3 essential knives, he could get a sharpener too, but IDK if they sell those at Costco.

The ripe tomato cut demoed here at 1:22:


No matter if you have dollar tree or Costco knives you can keep them extra-ultra sharp using a water stone as shown in the video. I got one of the stones off amazon and can confirm results are match the video, you can cut a tomato as thin as paper. I saw the ken onion machines is the thread from several years but the machine was ~ $170 back then vs. $35 for a water stone.

[k2skier112]

https://www.costco.com/cangshan-rain...000175782.html

I am quite happy with this set. Caught it on sale for 79 bucks.

I got a similar set. Those scissors are the bomb. I love the chefs and santoku

[irul&ublo]

Kirkland Rioja Reserva 2019. 100% Tempranillo, 30 mos on oak and 6 mos cellaring. Required for a reserva. Muy bueno!

[crashtestdummy]

Almost any knife can be made sharp. The difference between a good knife and a shitty knife is how long it stays sharp.

[jm2e]

Cutco

x2



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[singlesline]

x2



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x0

Overpriced gimmick knives sold via pyramid scheme.

Although I’ve heard the scissors are super nice.

[Touring_Sedan]

x0

Overpriced gimmick knives sold via pyramid scheme.

Although I’ve heard the scissors are super nice.

Truth. People like Cutco because they're sharpened for free and the majority of the public is too stupid to sharpen their own knives.

[AK47bp]

Truth. People like Cutco because they're sharpened for free and the majority of the public is too stupid to sharpen their own knives.

90% of the US population = Costco gold baby!