I seem to have a drawer full of knives (some expensive, some cheap) and yet I hate them all. I only have one knife that I seem to go back to (it's a ceramic knife) but I broke the tip off so now it's not as useful.
If anyone has some good recommendations on some knives I would appreciate it! Looking for possibly a set.
Best to narrow it down a bit by being more specific as to purpose. Everyone needs one good cook's knife, usually about eight inches long, and one paring knife. There are many variations in these as to shape, size, and materials, and of course many other types of knives. Pick the cook's knife first, as it is the most important. If it comes in a set, then you may find the set useful, but I wouldn't pick the set first and I don't expect a set to provide everything I want.
Besides my cook's knife, I have a vegetable knife, a boning knife, a carving knife, and a utility knife, as well as a few paring knives and steak knives. A steel is essential.
"I seem to have a drawer full of knives (some expensive, some cheap) and yet I hate them all."
First off storing knives in a drawer is a real bad idea unless they are covered in a sleeve.
What knives do you have and why do you hate those makes? If just dull, which everybody hates, that is easily fixed.
For the typical American kitchen I suggest German knives just due to their ability to withstand abuse over Japanese blades and are easy to maintain with a honing steel.
Japanese will cut better but are very specialized and really aren't for heavy duty tasks like splitting chickens. There are Japanese knives built for that but a typical gyuto isn't.
Cutlery and More always has cool stuff in there clearance section.
20 plus years ago a I bought a set of Wusthof Classics and at the time of the purchase I was told were in the very high quality range of the mass produced German Knives and were better than Henckels. Was the salesman correct?
They have done well buy me over the years and the Edge Pro I bought does a great job keeping them sharp.
At the time wusthof classics were the standard bearer for good mass produced knives. They were better than henckels cheaper international line though henckels zwilling line was very similar and of the same quality. French knives - namely sabatiers - had their own aficionados as well.
Since then Japanese knives have become more common, offering easier and more precise cutting and better edge retention at the expense of some extra fragility. Henckels has even produced some decent Japanese style knives while wusthof has mainly kept to their traditional design (though they do offer santokus, produced in a hybrid east west style).
Not long ago I picked up a couple Tojiro DP's and they are definitely thinner, harder and sharper. Noticeably less effort to cut through things. They are my go to for precision cutting & thin slicing meats etc.
For heavier work though and rocking I still reach for the Wusthof Classic Chefs. After 20 hard yrs the printing on the blade is gone from wiping but no blade chips or other damage. Kept in block since new.
In both cases though the Edge Pro sharpener made them sharper than factory, very easy learning curve & and easy on the metal. Not cheap but definitely a precision tool that works 100% as advertised.
I can give you a general recommendation. Victorinox or Dexter-Russell brand for a good solid reliable knife for ~$30-35, but I have a feeling that you will hate it sine you did say that you hate of your knives.
For anything more specific, you will need to give us more specification. What do you want to see your next knife? What don't you like about your current knives? What is your price range? $100? $300? $500? Knives are personal tools. What is a great knife for me, may not be a great knife for you.
<I seem to have a drawer full of knives (some expensive, some cheap) and yet I hate them all>
Like you said, you have a lot of knives, but you hate most of them, so you definitely have a strong opinion/preference about knives. We just don't know.
Since you have many knives but seem to prefer the ceramic one, I'm going to assume, it's because it's the only one that is still sharp. Since I don't know what brands and types of knives you currently have, beyond some expensive, I'm just going on the assumption that the expensive knives are dull. Ceramic stays sharp longer than the stainless steel from which most knives are made. There are a lot of good knife brands out there and you may very well have some of them, but none will stay sharp forever, and keeping them in a drawer, unless they are devided, will dull them in a NY minute. So will the dishwasher and throwing them into the sink with other items. I'll take a cheap sharp knife anyday to an expensive dull one.