Heavy or light, doesn't really matter. Balance is what you want. In all honesty, I prefer light, but it's all in taste.

+1 on the Wusthof though. They make awesome knives!

 

Balance on the Wusthof is nice. I just prefer the feel of a heavy knife.

OT: My step-mother just sent me a Kitchenaid Professional 600 mixer for Christmas. I'm going through my cookbooks looking for excuses to use it.

 

<div class='quotetop'>QUOTE(i8acobra @ Jan 7 2009, 06:47 PM) </div><div class='quotemain'>Balance on the Wusthof is nice. I just prefer the feel of a heavy knife.

OT: My step-mother just sent me a Kitchenaid Professional 600 mixer for Christmas. I'm going through my cookbooks looking for excuses to use it. </div>
I just got my Kitchenaid UltraPower for the wedding. I love it.

Can anyone recommend a good (but not overly priced, $150 or less preferably) set of kitchen knives?

 

If your looking for a good home set at a reasonable price, look into a Henkle's block sets. They make a quality knife that will last you a long time.

 

<div class='quotetop'>QUOTE(03-accent-03 @ Jan 14 2009, 04:56 PM) </div><div class='quotemain'>I just got my Kitchenaid UltraPower for the wedding. I love it.

Can anyone recommend a good (but not overly priced, $150 or less preferably) set of kitchen knives?</div>


Wusthof has a nice "Gourmet" starter set:

http://www.chefknivestogo.com/wugo8pcset.html

Or, for a little more you can move up to the "Classic" series and get a basic 3 piece set that you can add to later:

http://www.chefknivestogo.com/wucl3pcchset.html

If you don't like Wusthof, Henckels also has a basic set that can be added to later:

http://www.chefknivestogo.com/henckels-fou...i-3-pc-set.html

 

took my dishwasher out of the dishwasher last night to find a small spot of rust. > I cleaned off what rust I could. But there is always gonna be a discolored spot.

I'm hoping it's a symptom of the dishwasher not drying everything correctly. We'll see next time.

 

I don't ever wash a decent knife in the dishwasher. I've had issues with scalding water removing carbon from the blade and keeping it from holding an edge as well afterwards.