Reddit Reddit reviews Victorinox Fibrox Pro Chef's Knife, 8-Inch

We found 222 Reddit comments about Victorinox Fibrox Pro Chef's Knife, 8-Inch. Here are the top ones, ranked by their Reddit score.

Chef's Knives
Cutlery & Knife Accessories
Kitchen & Dining
Home & Kitchen
Victorinox Fibrox Pro Chef's Knife, 8-Inch
For home chefs & professionals. This Fibro Pro chef's knife has been the top choice of both home chefs and professionals alike. Expertly crafted with a tapered stainless steel edge that cuts with ease and efficiency.Fit for all tasks. Designed to handle kitchen tasks both big and small, This durable knife's razor sharp and laser-tested blade effortlessly chops, minces, slices and dices. An essential for every kitchen.Easy handling. Each knife features an ergonomic handle made from thermoplastic Elastomer (TPE) for a non-slip grip -- even when wet. This exceptional knife is weighted and balanced for easy handling.Knife Dimensions. Blade made out of stainless steel material -- 7. 9 inches in length. Made with dishwasher safe materials for an easy clean.Trusted Swiss quality. Expertly crafted in Switzerland in 1884, Victorinox provides a lifetime against defects in material and workmanship. Making a Lifetime commitment has never been so easy.Multipurpose chef's knife designed for chopping, mincing, slicing, and dicing with razor sharp, laser-tested, tapered knife edge is ground to form an exacting angle, to hold a sharp edge longer and ensure maximum cutting performance and durabilityErgonomically designed, non-slip Fibrox Pro handle provides a sure grip and easy handling even when wet, making each knife safer and more efficient“Highly Recommended” for over 20 years by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipmentExpertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanshipSwiss item #: 5.2063.20 is imprinted on the blade. This is the same exact knife as 40520, 47520, 45520, and 47520.US2. The only difference is how the knife is packaged.
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222 Reddit comments about Victorinox Fibrox Pro Chef's Knife, 8-Inch:

u/drays · 79 pointsr/BuyItForLife

I spent 15 years as a professional chef using knives that cost less than 40$. Good knives are not expensive, and the difference between a 40$ knife and a 140$ knife is mainly cosmetic.

https://www.amazon.ca/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

u/ghostsarememories · 24 pointsr/Cooking

I have a G-2 ($124) and a Victorinox 8" fibrox ($30) (and others) and I use the Victorinox more regularly than the Global.

The handle is comfortable and grippy. It costs 1/4 of the global. It sharpens well, cuts well. You could put the rest of the saved $100 towards a 6" version, a paring knife and a bread knife (if that's something you'd use)

u/lispychicken · 22 pointsr/gadgets

http://www.amazon.com/Victorinox-Fibrox-8-Inch-40520-5-2063-20/dp/B000638D32

A LOT of people round here have one of these.. or similar. Great purchase!!

u/SomeRandommDude · 21 pointsr/Cooking

If your budget is a concern, you wont beat this knife for the price:
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32/ref=sr_1_3?ie=UTF8&qid=1536607697&sr=8-3&keywords=victorinox+knife

You would want to get a honing rod too, they are pretty simple to learn how to use though!

u/Cosmic_Chimp · 21 pointsr/mildlyinfuriating

Nice doesn’t necessarily mean expensive either. Excellent knife.

u/ChuQWallA · 20 pointsr/Cooking
  • +1 for $30.59 cast iron and $30.00 non-stick. See if you can get a non-stick that is oven safe. It will be more versatile.
  • $13.58 Make sure to get a high temp silicone spatula so that he can use them in his non-stick pan. Nothing sharp in the non-stick, ever.
  • $39.95 Get him a decent, sharp knife. The Victorianox is a good knife that you can get for cheap.
  • $5.78 Tongs, metal tongs from the asian market are about 3 bucks but totally useful.

    Total ~119.90
    That leaves you ~$80 to get ancillary things like measuring cups and spoons, cutting board, and a sauce pot.
u/MithrilTuxedo · 18 pointsr/minimalism
u/cash_grass_or_ass · 17 pointsr/chefknives

ya seriously, don't bring over a grand worth of knives to school.

maybe bring just one, the chef knife, but definitely not the whole set. and i would wait like at least the second month into the semester, after everyone learns about the #1 rule of kitchens, which is "don't touch my knife without asking for permission."

i'd also be wary if you are the only person with a really nice knife, as it is good bait to be stolen, or people could fuck with your knife and break it out of malice or just incompetence. unless one is knowledgeable of knives, one will assume all are equal, and can do anything and everything with it, like trying to cut a butternut squash, or coring an avocado...it would be shitty for a classmate to break your knife by doing something dumb with it, and how would you hold them accountable for breaking a CAD$ 350 ish knife? school ain't gonna do shit about it, just like in the industry.

***
edit:

since all your knives are SG2 steel, with a hrc of 63, you will also need a beater work horse knife to cut really hard stuff like butternut squash. i suggest you get something like victorinox fibrox, a CAD$60 stamped knife, which will get the job done.

another benefit of using something that's not laser sharp is that it forces you to have good technique when cutting, great for when you are really practicing your cuts. this knife can get decently sharp if you use whetstones, but just has shit edge retention.

think of the analogy of getting a honda civic as your first car to learn to drive, as opposed to getting a ferrari.

edit 2:

in continuation of the car analogy, when you start your first job, you better fucking have good knife skills, or you will be clowned day and night. as the "FNG" (fucking new guy/gal), you will earn a lot of respect if you rock a fancy knife and can back it up with the knife skills, but will lose a lot of respect if you can't cut for shit.

don't we all just laugh at all the youtube videos of jackasses trying to stunt with their supercars, only to crash into a light pole 30 seconds later? ya, kinda like that.

u/owlsandjazz · 16 pointsr/Cooking

Buy this chef's knife!

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32/ref=sr_1_3?ie=UTF8&qid=1526862592&sr=8-3&keywords=Victorinox+chef+knife

If you buy the other two knives in the "Frequently bought together" recommendation (the bread knife and paring knife), you'll have a pretty solid knife set. And you'll be right around your $50 budget.

u/owanderhoffe · 15 pointsr/Cooking

do you have a chef's knife? this would be a great investment, as you can use it for pretty much everything, including cutting up birds. i have victorinox chef's knives in both 8 and 10 inches. they're widely considered to be the best bang for your buck...
good luck!

u/guinnesssynd · 15 pointsr/Chefit
u/SuspiciousRhubarb4 · 15 pointsr/Cooking

Go to this site: Budget Bytes. Spend 30-60 minutes going back through a few dozen pages, finding recipes you think you might like, and pasting the title & link into a Google Doc (or worksheet). Pick a couple out each week and give them a shot. If you don't know how to do a step, watch a YouTube video, such as dicing an onion/garlic, sauteing vegetables, etc.

That site has great low-BS, easy, cheap recipes that are as quick as you're going to get for a good, fresh home-cooked meal.

You can use whatever cookware and kitchen tools you have around, but it's imperative you get a good knife and a decent cutting board.

Once you've gotten the hang out of a couple dozen Budget Bytes recipes, post again or search this sub for new recipe blogs to branch out to.

u/FloatingFast · 15 pointsr/Cooking

google this knife. i don't have it, but it's supposed to be amazing.

u/findthezspot · 14 pointsr/Cooking

You only really need a chefs and paring knife to do 99% of your kitchen work, so you don't have to buy a whole set. And you have to drop a ton of money on them.

Here's a good chef's knife that will hold up for a while. My parents have been using theirs for a few years. And it's cheap enough that you can toss if it breaks

link to amazon

Also global makes some decent stuff too.

I have Shuns; they are fantastic. They are pretty expensive and high maintenance though, but they will last forever.

u/tibbles1 · 14 pointsr/Cooking

The Victorinox knives are generally considered to be the best "bang for the buck" knives in that price range. The 8 inch is a little more than $30.

https://www.amazon.com/dp/B000638D32/ref=psdc_289857_t1_B008M5U1C2?sa-no-redirect=1&pldnSite=1

Pretty much anything else in that range will be cheap stamped Chinese garbage. Even if it is called "German steel," if it's cheap, it's Chinese garbage.

If you absolutely must stay under $30, then get the cheapest one you can find and start saving for an upgrade.

EDIT: Here's the santoku. A little more money, but it will be worth it:

https://www.amazon.com/Victorinox-6-8523-17-Classic-Santoku-Fluted/dp/B000QCPNWM?ref_=ast_sto_dp&sa-no-redirect=1&pldnSite=1

u/awesomeo111 · 12 pointsr/Cooking

Grab one of these. Best value in kitchen cutlery anywhere. Period.

http://www.amazon.com/gp/aw/d/B000638D32?pc_redir=1412571089&robot_redir=1

I've had one for almost 5 years and it's still sharp. If you take care of your kitchen tools, they will take care of you!

u/Gandalv · 12 pointsr/Cooking

Since you didn't state budget, I'm going to assume that economical is your target. If that's the case, you can't do much better than Victronix Fibrox. The knives are consistently rated at the top of their price category, they are stainless steel and carry a lifetime warranty.

Not quite BIFL, however, until I can afford the highest quality, these will do rather than buying the cheapest China has to offer.

u/[deleted] · 12 pointsr/Cooking

Here's what I posted in an earlier thread about knives:

Don't waste your money on a set of knives, or even an expensive, heavy german one. Get a Victorinox 8-Inch Chef's Knife, a cute little French pairing knife, and, if you really need it, an offset bread knife.

You should spend much more time learning about how to properly sharpen and maintain a knife. That is vastly more important.

u/UnknownWon · 11 pointsr/AskCulinary

Grab one of these - makes sharpening a little easier. Be careful though and youtube some tuts (it's a knockoff of a great product, but even a shitty version will be decent)

http://www.ebay.com/itm/Update-Professional-Kitchen-Knife-Sharpener-System-Fix-angle-4-Stones-Version-II-/291007181198?pt=LH_DefaultDomain_0&hash=item43c161318e

Or buy the legit one...

http://www.edgeproinc.com/Apex-Model-Edge-Pro-System-c3/

Here's a comparison

https://www.youtube.com/watch?v=5KpagUzDy9Y


Alternatively buy some Victorinox Fibrox

http://www.amazon.com/Victorinox-Fibrox-8-Inch-Chefs-Knife/dp/B000638D32

Here's a picture of my dog

http://i.imgur.com/U9GNfHG.jpg

u/etskinner · 10 pointsr/fffffffuuuuuuuuuuuu

I have that knife. Victornox Fibrox

u/Sancho_IV_of_Castile · 10 pointsr/knifeclub
  1. Victorinox 8" Chef's

  2. Victorinox Paring Knife

  3. Victorinox Bread Knife

  4. Spyderco Sharpmaker

    Total: $141

    Don't get #1-3 without getting #4. trust me on that one. As for the knives themselves, Victorinox kitchen knives are excellent: thin blades that are easy to keep super sharp with that Sharpmaker, comfortable handles, well built, light, inexpensive, and designed for real, serious use.
u/bbtgoss · 9 pointsr/Cooking

This is the lowest Amazon price in 3 years. I bought my first one for about 20 bucks 4+ years ago; what a steal.

http://camelcamelcamel.com/Victorinox-Fibrox-Chefs-Clamshell-Packaging/product/B000638D32

u/mcfewf · 9 pointsr/cookingforbeginners

Take your dicing to the next level with one of these.

u/DVNO · 9 pointsr/Cooking
u/cnash · 9 pointsr/Cooking

There are three important kitchen knives: a chef's knife, a bread knife, and a paring knife. Victorinox makes all three:

Chef's knife; bread knife; paring knife.

That comes to around $75. Buy a set of cheap steak knives, and you're good to go.

u/zapatodefuego · 8 pointsr/chefknives

This is probably a black Friday/cyber Monday deal. If you don't already have a Victorinox 8" then now is a good time to pick one up. It's a solid knife for primary use, as a beater, or as a guest knife.

Note that this is a referral link, though I don't know who's referral code it is. If you don't use the referral link then the price comes up as $32.27.

u/joelister · 8 pointsr/Cooking

This is the knife used by Cooks Illustrated/America's Test Kitchen. You see it in their photos, illustrations, etc. They've found that it performs as well as, and sometimes better than, knives costing four or five times as much. I have one, and I love it. It's relatively light, which might bother some people, but is fine with me. Haven't had to sharpen it yet, but I steel it after every use.
Edit: Grammar correction

u/shakewell · 8 pointsr/Cooking
u/Daniel-B · 8 pointsr/Cooking

Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's https://www.amazon.com/dp/B000638D32/ref=cm_sw_r_cp_api_ADQ7BbH4RFMQD

You really only need the Chefs knife, but here's a set:

Victorinox 46152 7 Piece Fibrox Culinary Kit https://www.amazon.com/dp/B00HLJT9CI/ref=cm_sw_r_cp_api_7FQ7Bb04VY2VP

u/299152595 · 8 pointsr/BuyItForLife

Victorinox makes an incredibly sharp chef's knife for a really great price.

u/Up2Eleven · 8 pointsr/Cooking

Anthony Bourdain and America's Test Kitchen both heap praise on this knife. It's inexpensive and just as good as a knife that costs hundreds. Got one myself and it's awesome!

u/wittens289 · 8 pointsr/blogsnark

This is my favorite knife. I took a knife skills class years ago, and this is what the instructor recommended. I've been really happy with it. Pick up a handheld sharpener (I like this one) to sharpen it every couple weeks!

u/mechtonia · 7 pointsr/Frugal

The Victirinox Chef's knife has won Chef's Illustrated best kitchen knife for years and years. Its reviews are phenominal. Cost less than $40 and has beaten the pants off knives costing 5 times as much.

u/ndphoto · 7 pointsr/Cooking

I agree with u/mrmaglu, skip the sets and start with a good quality chef's knife. This Victorninox is probably the best starter knife out there.

u/Jamieson22 · 7 pointsr/chefknives

Honestly for just getting started and not wanting to spend a lot, I'd say go with a Victorinox Fibrox 8" Chef for $29.99. It will serve you well enough before you decide if you want to go down the rabbit-hole:

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32/

If your idea of "not spending a lot" far exceeds this price there are likely far better options.

u/sacman · 7 pointsr/KitchenConfidential

Exception: This guy.

u/fujimitsu · 6 pointsr/Frugal

http://www.amazon.com/Victorinox-8-Inch-Chefs-Fibrox-Handle/dp/B000638D32?tag=amaz08-20

They sell a paring knife too.

I've been running on just these knives for months and they're fantastic, way better than some of the $100+ blades I've tried.

u/cucufag · 6 pointsr/AskMen

Do NOT touch a girl's laundry unless permission is given.

If you are sharing a bathroom, request that she lets you know when she goes in for her shower, so that you can do whatever quick thing you need to do before the bathroom is occupied for an hour+

Anyways its a common joke, but turns out WD4D and ducktape both came in handy while living at my apartment, which I'm glad I had handy at the time. Basically any emergency response items you should have on you before you need it, since it's a pretty huge inconvenience when you have to go out to get them when you need them right that minute. Plunger, a first aid kit, a bottle of draino, carpet cleaning sprays (get that stuff out asap or you'll stain it and end up losing your deposit), a screw driver kit, hammer, scissors. Almost inclined to say a couple clamps and some glue but that's probably secondary and not exactly necessary for most emergency situations.

For the kitchen, get yourself a pot, pan, cutting board, drying rack, but most important a decent knife. There is an absolute worlds difference between the 12 dollar knives at walmart and a 32 dollar swiss army victorinox knife and you will be infinitely happier that you spent 21 dollars more to never have a problem cutting your food ever again. Should probably pick up a honing steel to use on it, but you can pick that up anywhere for like 5~10 bucks. This is one of the best cheap starter knives out there, so I strongly recommend you get one.

u/Bigslug333 · 6 pointsr/chefknives

I recommend the Victorinox Fibrox, it performs well, it's comfortable and it's very durable. If you find the Fibrox handle too ugly, they offer the same blade but with a rosewood handle.

Care wise, touch up the edge with a hone to ensure it performs the best it can before you begin preparing food. Eventually however the edge will wear down, at which point you will need to sharpen it. For this I recommend the Shapton Kuromaku 1000, for guidence on how to use a whetstone check this playlist out.

The whetstone itself will also need to be maintained, as you use it you will wear it down unevenly and it will need to be flattened. Most people use a diamond plate but there is a more cost effective option that I use which is lapping the stone using SiC powder on glass, which is done like this (be aware however, that this method is MUCH louder and a bit messier than lapping with a diamond plate).

If all of this sounds like too much and you want a more simple care solution then you can get by very well by just using a ceramic sharpening rod. It combines the ability to touch up the edge quickly before use with the ability of a whetstone to remove material from the blade.

I got by with just a ceramic rod for a long time, but eventually bought whetstones when I wanted more control/better long term maintenance.

u/UncannyGodot · 6 pointsr/knives

Kitchen knife selection is going to depend largely on the user. How you sharpen (or don't), your comfort with carbon steel, your preference in handle, your preference in knife thickness... there's a lot that you can buy with $150. I'll throw out a few possible suggestions.

If you want to save a lot of money, buy a Victorinox. They're soft, they're easy to hone, they're comfortable, and they can survive ridiculous levels of abuse. If you keep it sharp you'll never really need to buy another knife.

If you want a German knife, Messermeister is king. I like the steel better than Wusthof, Henckels, or F. Dick and the fit and finish is extremely consistent. They also lack the full bolster that makes sharpening most other German knives a pain and a half. The Elite lines feature three different handle materials that have nothing to do with the blade, but for the record I think the olive wood handles are extremely classy.

For an entry level Japanese knife, I like the Fujiwara FKM a lot. The steel on it is harder than almost any western chef knife, though it's the softest Japanese knife on this list. The knife itself is comfortable and inexpensive. If your experience with Japanese knives is limited to Shun and Global, this thing will open your eyes.

If you sharpen on plates or stones or you would consider having the knife finish sharpened, the Kagayaki CarboNext is a semi-stainless clone of the much more costly Ichimonji TKC at a much lower price. I have heard about a few fit and finish issues with them and the edge that normally comes on the knife is often bad. It will likely need new, cleaner bevels to be worthwhile. Even so, the steel and the geometry are great.

If you're willing to consider a wa handled knife, look at a Tanaka Ginsan.
The fit and finish on the handles is usually pretty poor, though I've heard they've recently been improving. Still, an hour or so rounding the spine and choil and sanding the handle would probably help this knife out. With that attention this knife is excellent.

If you want a nicely finished wa handle, a Gesshin Uraku is inside your general price range. The steel in it is not really on par with silver #3 or the proprietary mix used in the CarboNext, but the fit and finish on these knives is notoriously good. If you don't use a lot of kitchen knives you would probably never notice the difference in steel, but your would definitely notice the difference in the handle. It also includes a saya.

If you're willing to consider carbon steel, which at this price range you really should, you have even more options.

On something of a budget, the Richmond SAB mirrors a classic French knife pattern in a better and harder steel. It's also lighter and doesn't have a full bolster. The handle is workable and comfortable, but boring. The fit and finish on these is pretty good, but there's not a lot to fit or finish.

Another Gesshin Uraku, this time the W#2 with a kurouichi finish, will have the same quality of fit and finish as the stainless I mentioned above with the bonus of a top notch blade steel. It will probably take the best edge of the knives listed, though I have admittedly not used this one. This knife does not offer a lot of knuckle clearance, so if you have big hands, this isn't the knife for you.

The Minamoto Nashiji is a very delicate knife. It is one of the lightest western handled knives I've ever used and I found it charming and easy to sharpen. Again, if you have big hands, this one is a little compact, but with my large glove sized hands I found it perfectly workable.

Outside your price range but worth considering is the Kohetsu Aogami Super. The core steel in this knife takes and keeps the best edge on this list and the handle is a classic, no-nonsense design.

All of the knives I linked are the 210mm/8" versions except the SAB which is offered only at the 250mm length. I usually suggest people move up to a 240mm/10" knife, but it's a personal preference. Most 240mm gyuto feel more like an 8" German knife in the hand than they do a 10" knife because of the almost universally lower weight. I also suggested knives that have pretty middle of the road grinds. The exceptions are the Kohetsu Aogami Super, which is actually quite thin in the 210mm length but pretty middle of the road at the 240mm length, and the Minamoto, which is extremely thin. If you want a big, fat knife or a skinny knife they certainly exist in your price range.

Any other information on your use or any reflections on the above could help someone suggest different and very possibly better suited knives for you. For the record, I would suggest a Messermeister or the stainless Gesshin for most people depending on handle preference.

u/panic_ye_not · 6 pointsr/Cooking

I'll give you the same standard advice which was given to me:

  1. Chef's knife: Victorinox fibrox 8" chef's knife, $40. It's a great workhorse knife. Unless you're really serious about cooking or knives, it's more than adequate. Do watch for price fluctuations, though. Right now it's at $40, which is a good price.
  2. Paring knife: Victorinox 3.25" spear point paring knife, $8. It's very lightweight, and the blade has some flex, but those aren't really big concerns in a paring knife. It's good enough for plenty of professionals, so it's good enough for me. Stays sharp well and is cheap and well-designed. The handle is on the smaller side if you have large hands.
  3. For the serrated knife, I went with the Mercer 10" bread knife, $13 over the often-recommended Dexter-Russell one. I think it was the right decision, because it came quite sharp, solidly built, and has a very comfortable and grippy rubberized handle. The steel isn't very high quality, but who cares? This knife is much cheaper than a single sharpening service on a serrated knife. When it gets too dull, throw it out and get another one. Don't get an expensive serrated knife. You'll be disappointed.

    So there you go, for 60 bucks and change, you'll have a set of knives that's equal to or greater than the stuff most professional cooks are using on the line. If you want, add in a honing steel or ceramic rod to keep them sharp. I would also recommend getting some sort of protectors or holders, not only for your safety, but for the knives' safety. No knife in the world will stay sharp after banging around uncovered in a drawer or sink for a month. And for God's sake, please get a nice, large wood cutting board. Glass, stone, or ceramic boards, or cutting directly on a plate, will ruin your knives' edges in two seconds. Even bamboo and plastic boards can sometimes be too hard, so I recommend real hardwood. Edge grain is fine, end grain is possibly better. Just make sure it's big enough, at least 16" x 20" or so.

    You should be able to get all of this for well under $200.
u/HardwareLust · 6 pointsr/Cooking

http://www.amazon.com/Victorinox-Fibrox-8-Inch-Chefs-Knife/dp/B000638D32/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1266879724&sr=8-1

In a home kitchen, the 8-inch can be a bit much for some tasks. I have been contemplating getting the 6-inch version just to see if that might be a tad more useful (and less intimidating) in the home.

u/n_choose_k · 6 pointsr/Cooking

I can't recommend the victorinox knives enough - especially if you're starting out on a budget. Get the chef's knife and a paring knife, and you'll still have 50 bucks left over to spend on an amazing meal. http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32

u/SomeGuy09 · 6 pointsr/AskCulinary

Cook's Illustrated recommended this one as their best value: http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32

I have the 10-inch version and love it. I only have four knives: that one, a paring knife, bread knife, and fileting knife. I probably use the chef's knife 6 days a week and am only finding I need to sharpen it now after about 2 years of use.

I believe the rule of thumb for chef's knives is that you should use the largest one you feel comfortable with.

u/fazalmajid · 6 pointsr/BuyItForLife

You’d be much better off with the inexpensive but good Victorinox/Forschner chef’s knife or the Tojiro-DP wa-gyutō:

u/TheBaconExperiment · 6 pointsr/food

Get the Victorinox 8-in knife.
And this sharpening steel.

Your first knife should be something you can beat the hell out of so you learn from your mistakes. Don't jump into more knife than you need at the moment. I have both items above and although I have a really nice Japanese Gyoto, I still use the Victorinox often because I can beat on it. (Now it has entered my travelling set).

u/Teckor · 5 pointsr/Cooking

A quick google search suggests this knife is rated among the best for its price.

http://www.amazon.com/gp/product/B000638D32?ie=UTF8&tag=jpin

u/lolwut73 · 5 pointsr/lifehacks

Can you answer me this? I bought this knife from Amazon a couple of months ago and it really is not that great. The reviews are good so it's fishy. Is there a knife you would recommend?

u/bunsonh · 5 pointsr/Frugal

Read the reviews for this knife (Cooks Illustrated loved it too). I have yet to handle it, and know that it won't measure up to my Global, but if I'm ever in the market to replace that, I'm going for this guy. Esp. considering I could almost get a Victorinox chef's, santoku, bread knife and paring set for the price that was paid for the single Global chef's.

u/Mo0man · 5 pointsr/BuyItForLife

Never go for blocks, get this http://www.amazon.ca/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32/ref=sr_1_1?ie=UTF8&qid=1376183686&sr=8-1&keywords=fibrox

Never seen it for 7$ though


edit: Oh, also maybe see if you can get it for 30ish

u/modemac · 5 pointsr/Cooking

Amazon. I know it's a sin to actually order stuff off of teh Interwebs instead of physically going to a store, but you can find almost anything there that would be next to impossible to find in most stores -- and you can usually get then at a discounted cost far less than Williams-Sonoma, plus free shipping with Amazon's "super saver shipping." Some of the things I've ordered from there that simply could not be found in a typical store: Bayou Classic 16-quart cast iron dutch oven, Reddit's favorite Victorinox chef's knife, the Lodge "double dutch" oven combo, and two cast iron items that were far less expensive at Amazon than you'd find at Williams-Sonoma -- the Lodge cast iron wok (purchased with a 2010 Xmas gift card) and the Lodge cast iron pizza pan (purchased with a 2011 Xmas gift card).

u/Replevin4ACow · 5 pointsr/budgetfood

This knife is recommended by Cook's Illustrated. I have two. It is awesome and $30 (I got mine for $25 -- you may be able to find a deal if you look around):

http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32

http://lifehacker.com/5390285/victorinox-chefs-knife-performs-like-a-100%252B-knife-for-much-less

u/flextrek_whipsnake · 5 pointsr/Cooking

I'll second Victorinox. They're perfect starter knives. You don't need a whole set, just these three:

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32/

https://www.amazon.com/Victorinox-Cutlery-Straight-Paring-3-25-Inch/dp/B0019WXPQY/

https://www.amazon.com/Victorinox-Serrated-5-2533-21-1-piece-Fibrox/dp/B000RLJTLS/

I'll also go against the grain and recommend against a whetstone. They're great if you're really into knives and want your expensive knives to last as long as possible, but they're more time consuming and difficult to learn, so you're less likely to actually sharpen your knives regularly. An electric sharpener does the job just fine. It takes off more material, which shortens the life of the knife, but I don't think that really matters until you're spending $200+ on a knife. Just my two cents.

u/moarpurple · 5 pointsr/Cooking

As a student on a budget/minimalist, this is what I own and use often when I cook.


Cookware:


  • Skillet (Use it for everything)

  • Saucepan + Cover (Sauces, soup for one, make rice)

  • Pot (More soup, boiling pasta)

  • Colander (Drain stuff)

  • Steamer basket (Steam veggies)

  • Baking dish (Bake stuff/serving dish)

  • Handheld blender (Blend sauces & soups, whip potatoes or parsnips)

  • Chef's knife (Cut everything)

  • Paring knife (With practice you can peel fruits or veggies)

  • Wooden spatula

  • Heavy wood cutting board

  • Plastic Spatula

  • Grater

  • Mixing bowl

  • Measuring cups/spoons

  • French press (Use to also brew tea)

  • Coffee grinder (Grind coffee beans and your own spices)



  • Mason jars: I use them for EVERYTHING. Store rice, spices, weed. Use as glasses, get the wide-mouth ones and stick the hand blender in there and make a smoothie or attached it to a normal blender. Use them as food containers to take to work/school, they are made to be spill-proof and microwave safe.

    Spices vary from person to person and what food they are comfortable with making, the one thing I do suggest is to buy kosher salt - none of that table salt crap. If you can find them whole and grind them yourself, even better!
u/LittleRumble · 5 pointsr/food

Victorinox chef knife http://www.amazon.com/Victorinox-Fibrox-8-Inch-40520-5-2063-20/dp/B000638D32 is one of the best knifes for beginers. You don't need 300 dollar knife.

u/thornae · 5 pointsr/AskReddit

Here's a few basic kitchen supplies that'll make your life a bit easier:

  • Two really good quality chef's knives, one large and one small, and a steel to keep them sharp. These seem to be well rated if you can't afford the really expensive ones, and there's a nice guide to using a steel there too.
  • A heavy wooden chopping board. Bamboo is nice, but whatever you can find, as long as it's solid. Non-slip feet are a good addition.
  • A reasonably priced, reasonably heavy frying pan. Cast iron is cool, but takes more work to look after than a non-stick one. However, avoid the $2 pressed aluminium versions.
  • A rice cooker. Note that red beans and rice are an awesomely nutritive combination, with lots of different possible recipes - I particularly like vegetarian chilli with rice.
  • One large, one medium, and one small pot/saucepan.
  • Not a necessity, but an excellent addition for really easy one-person meals is a small slow-cooker. Put it on in the morning, delicious dinner ready when you get home.


    Other things:
  • Make sure you have smoke detectors fitted, and know how to check them.
  • Make up a small card of things you always buy or often need from the supermarket (milk, bread, rice, TP, soap, etc...), and keep it in your wallet as a reminder for when you're wandering around there in a daze, forgetting what you came in for.
  • If feasible, get to know your neighbors so you know which of them you can ask for help in an emergency.
  • Do at least one cleaning task per day (dishes, laundry, cleaning toilets...). It can get out of hand really quickly if you're not in the habit.
u/nullrend · 4 pointsr/KitchenConfidential
u/digitalalex · 4 pointsr/BuyItForLife
u/melonmagellan · 4 pointsr/EatCheapAndHealthy

This was my list for a previous, similar post -

I would buy the following items in this order, if it were my $80:


  1. A $29 Victorinox Chef's Knife


  2. A good cutting board for $12-15


  3. A cast iron pan for $15-$20

  4. A utensil set of some kind for $15-20



    From there I'd get a solid set of pots and pans and/or a dutch oven. A rice cooker also is pretty helpful. I use mine constantly. Good luck!
u/tentonbudgie · 4 pointsr/EatCheapAndHealthy

You might want to try one of these and one of these. There are LOTS of other options for your kitchen knives. Some prefer the Asian style gyuto chef's knife. That particular combo will give you a "known good" set of chef and paring knives to compare with anything else.

No matter what kind of knives you wind up using, you need to be able to sharpen them yourself. Here's my next cutlery purchase. I currently use a Spyderco Sharpmaker and a leather strop with green compound.

EDIT: Fixed my bad link. Was supposed to be one paring and one chef.

u/jinxremoving · 4 pointsr/Cooking

Knives are pretty personal. Your best bet is to go to a kitchen store with a good selection and try a few in your (her) hand to see what is comfortable. There are two general styles, stamped and forged: stamped is generally cheaper as it is easier to mass produce. However, if you're only interested in performance and not looks, a decent stamped blade will perform just fine (I use a Victorinox Chef's Knife for most day-to-day cutting tasks).

A full set is generally overkill, all you really need is a decent chef knife or santoku (personal preference, a western chef's knife is a little more versatile), a paring knife and a serrated bread knife. Depending on your eating habits, you may also want a flexible boning knife and a heavy cleaver, but I wouldn't spend a lot on either of these as heavy usage of either will tend to wear these out a bit, to the point where aesthetics you enjoy from a fancier forged blade are somewhat wasted. Any knife beyond this is generally overkill.

Do a little research on materials as well. Most knifes these days are some form of stainless steel alloys of chromium/nickel that give it extra shine/durability/rust resistance. You will also find carbon steel knifes, which hold an edge very well but discolor over time, and ceramic, which are incredibly sharp and light and don't need honing, but must be sent to a specialized sharpener (usually the factory they were created in) to be sharpened once a year or so.

In addition to the knifes, you'll need a steel, which is used to hone the knife. This is different than sharpening in that it doesn't remove an appreciable amount of material from the blade, but is very important to keep your knifes in good condition. Additionally, you'll want to get your knifes sharpened once or twice a year; paying an expert a few bucks per knife is best.

When considering cutting surfaces, wood or soft plastic is it. Never use knives on a stone, glass, ceramic or hard plastic surface, as it can damage the blade. Generally stick to wood for veggies and a softer plastic for meats. A quick sanding and oiling of your cutting block will keep it in good condition for years.

Finally, for storage consider instead individual sheaths for the knifes. Knife blocks are OK; sheathes are just a little safer (no kids crawling up and grabbing a knife handle) and don't suffer the issue of aesthetic mismatches if you don't own an entire matching set.

u/realistic_meat · 4 pointsr/Cooking

You're right. Any knife can be sharped to a razor edge. There's a youtube channel of a guy who makes knives out of things like paper or rice and is able to put a very fine edge on them.

The difference in expensive knives is how long they'll hold their edge. A shitty knife won't last a few days of heavy slicing and chopping before needing re-sharpened. And sharpening them takes off enough steel that within a couple of years the knife blade will be noticeably thinner and won't have the same shape unless you've been really careful about how you sharpen it.

But a really great knife will hold the edge for a month or more, depending on use. It'll last a lifetime.

BTW /u/PeachSodaPunk, a really great and affordable chef knife is the Victorinox Fibrox Pro: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32

Only $36.

You can obviously spend more on knives, but at a certain point it comes down to aesthetics and how well the knife fits your hand. A really expensive knife isn't useful if it hurts your hand after a few minutes of slicing!

u/VanNostrumMD · 4 pointsr/Cooking

$40 Chef's Knife

$15 Cutting Board

$40 Cast Iron Dutch Oven

$10 Stainless Steel Cooking Utensils

$99 Food Processor

$205 is the best I could do.. you could probably get a cheaper cutting board.. but.. that was the best large plastic one I could find..

u/Spacemangep · 4 pointsr/AskCulinary

A good knife is a very personal thing, like a religion. Some people belong to the church of Whustoff (like me), others the Church of Henckel. Even some will claim no church allegiance and say that This Victorinox is the best chef's knife. Really though, it's a straight matter of personal preference.

Most high quality knives don't differ all that much. They manufacturing and forging methods are basically the same. What's left is looks, weight, feel, and other things. There is no objective answer to the question "what shape handle is preferable" as it will depend on how big your hand is, what kind of grip you use, and other things like that. My chef's knife is a Whustoff Classic 8" wide Chef's knife. I bought it after going to a local cookware store and personally holding and trying out every chef knife they had in stock. For me, the 8" size is good, but the extra width gives the knife a good heft that I really enjoy, especially because my primary knife before that was a large butcher's knife. I also like the way the handle is shaped, as it feels good in my hand.

Being of the Church of Whustoff, I will recommend the Whustoff Classic line of knives. But to be honest, the blade will be very similar to the comparable Zwilling Henckles chef knife. These are both very traditional knife designs, and your preference will likely be decided by how they feel in your hand. Other brands exist, though, I don't know too much about them. Global, for example, makes extremely sharp, extremely lightweight knives. I tried some out at the store, but didn't really like they way they felt. Not enough heft for my purposes.

For size, I would recommend getting the standard 8" knife. It is the most common size, and it is probably the most versatile as well. I liked the feel of the 10" knives I tried, but I think their length is not for everyone.

TL;DR go to a store where you can try all their knives and get the one that feels best for you.

u/MikeyMadness · 4 pointsr/food

Victorinox is a constant favorite of America's Test Kitchens. I have the Chef's knife, Slicing knife, and Pairing set and I really like them. Great prices for great knives. I'll probably eventually get the Steak Knife set and Wavy Bread knife. I posted links to Amazon so you could look at the reviews.

u/Independent · 4 pointsr/Cooking
u/TheBigMost · 4 pointsr/Cooking
  • This is a fantastic chef's knife under $30
  • Same, but Santoku

    If you're only going to get one, opt for the chef's knife. Santoku is useful for slicing and the scalloped (or Granton) edges allow you to slice without sticking to the food as much, whereas the chef's knife has that curve to it, allowing for a rocking motion while slicing and chopping, making it more versatile. But no matter what knife you are considering, you should hold it in your hand first to see how it feels.
u/thecavebreathes · 4 pointsr/uwaterloo

I used one of these all of last term - incredibly sharp and very nicely balanced/shaped (my dad's a chef and very picky). It's also in your price range.

https://www.amazon.ca/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32/ref=sr_1_1?ie=UTF8&qid=1519496372&sr=8-1&keywords=victorinox+chef+knife

u/Sadi_SaDiablo · 3 pointsr/KitchenConfidential

I second this. Don't know if this is the exact one you are thinking of but is my suggestion as well.

https://www.amazon.com/gp/aw/d/B000638D32/ref=ox_sc_act_image_1?smid=APTAD1N6NMN2I&psc=1

u/BoldSpot · 3 pointsr/portugal
u/toncinap · 3 pointsr/Frugal

I have a Victorinox 40520 Fibrox 8-Inch Chef's Knife and a Victorinox 47508 3-1/4-Inch Paring Knife and I own a good sharpener...and I absolutely adore them. They're perfect.

u/athel16 · 3 pointsr/chefknives

Here's the perennial recommendation at that price point--https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32. It's a great knife for the money--better than the cheap crap most people use, and a good stepping stone for getting into nicer stuff in the future.

Edit: Alternatively, you could both go in on a nicer knife together, with her contribution constituting her gift to you.

If you go a tier or two up, I would highly recommend the gesshin stainless wa gyuto from JKI (I would far more prefer this to the mass market hybrid brands like shun, miyabi, dalstrong, etc.): https://www.japaneseknifeimports.com/products/gesshin-stainless-210mm-wa-gyuto.

Of course, people have different attitudes about gifts, and the idea of splitting something may seem too transactional, or run contrary to her (or your) ideas about gift giving.

u/ronnygunz · 3 pointsr/Cooking

This Knife came highly recommended by America's Test Kitchen.

u/mikedt · 3 pointsr/Cooking

this knife consistently wins America's Test Kitchen product reviews. Cheap too.
http://www.amazon.com/Victorinox-8-Inch-Chefs-Fibrox-Handle/dp/B000638D32

A good chefs knife, a paring knife, and a serrated bread knife should cover 99% of your needs.

u/CovertKnifing · 3 pointsr/Cooking

My Victronox Fibrox Pro 8 inch chefs knife is my cheapest and most used knife. It holds an impressive edge and rarely needs sharpening. Plus, if it ever chipped, broke, fell apart or otherwise got beat up to the point where it would take a lot of work to bring back...it's cheap enough to chuck and reorder. But if you get your hands on one and feel how robust it is trust me - you'll know none of that would ever happen. It's perfect for a beginner.

u/returner00b · 3 pointsr/keto

OK. I had the same living situation when I was in college.

My advice to you

  1. Go to a thrift store or flea market and pick up a used cast iron dutch oven (WITH A LID) and cast iron skillet (at least 7"-9"). Don't pay more than $3-5 for this. It's nice if the lid to the dutch oven matches the lid to the skillet It doesn't matter if they are rusty, as long as they are good and solid you are OK. You can google how to recondition one.

  2. Obtain a good knife - this one is excellent for the price. Probably beats anything up to $100-150.

  3. Cook bacon in your cast iron skillets as much as possible, this will keep them non-stick.

    What do you like to eat? One of my favorite go-to meals is as follows:

    Chop up 3-4 slices of bacon, cook it until crispy and then remove from the skillet.

    Salt and pepper some bone in skin on chicken thighs (cheap!), then cook them skin side down for 3-4 minutes, then flip and cook another 3-4 minutes. Remove from pot and set aside.

    Throw in some chopped onions, peppers, whatever seasonins and spices you like (ground cumin, black pepper, oregano are my favorites) and cook until the onions are translucent. Then throw in a whole bunch of chopped greens - collards, kale, whatever. Let that cook down, you may have to keep adding it in batches.

    Throw in some chopped tomatoes, fresh or canned doesn't matter. Throw in some chicken broth if you have it, water is OK if you don't. If you want to go Asian-y you could throw in some coconut milk and a touch of soy sauce. Put the chicken back in, simmer for 25-30 minutes to cook the chicken all the way through.

    Serve garnished with grated cheese of your liking AND the chopped up crispy bacon bits you reserved from part 1.
u/Anonymouspock · 3 pointsr/sysadmin

Nah, this would definitely solve the problem forever.

u/naengmyeon · 3 pointsr/offbeat

I work in a kitchen and I prefer stamped knives for basic prep stuff, because they are lighter, fatigue your hand less and you can work fast with them. Forged knives definitely have more heft to them and better balance, so they work well for cuts where you roll the blade down front to back and more heavy duty cutting, like meat. I use one of these in the kitchen, it's cheap and woks great, we have a sharpening stone and it's easy to get any knife razor sharp.

u/a350z4me · 3 pointsr/Cooking

This Victorinox knife always seems to show up in threads like these. $30 and tons of praise.

u/cdsherman · 3 pointsr/food

I've heard that this one is used in nearly every pro kitchen. I can't find the source right now though..

But like no_thumbs said: buy one that fits, keep it sharp.

edit: looks like I should have read all the comments...some one else already recommended it.

u/lettuceses · 3 pointsr/knives

If you're considering henckles and wustof, I'd also consider the $30 http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32/

They all pretty much use the same steel (54-56 hrc) and people say decent things about the handle. You should be able to find that at some places, but still, it's only $30

You probably won't find tojiro and mac, at a brick and mortar store. Hopefully you can find someone around you that has them.

Also, are you a home cook that only cuts occasionally? the twice a year requirement can differ depending on how often you use your knives, how you use your knives, and what level of sharpness you want them in.

u/kimsubong · 3 pointsr/BuyItForLife

I like this one a lot. As previously stated, you DO have to sharpen knives occasionally, and I have used one of these successfully for the 5 years I've owned one of those knives to keep it sharp.

u/jimmy2885 · 3 pointsr/videos
u/MrMallow · 3 pointsr/KitchenConfidential

This is the only real answer for a budget level chef knife.


Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP.

u/OutOfBounds11 · 3 pointsr/KitchenConfidential

Start with THIS ONE.

Great knife at an incredible price. You'll have to spend over three times as much to beat it.

u/cognizantant · 3 pointsr/BBQ

You only need a few knives. Save your money and get victorinox knives. Every restaurant uses them. They're great and inexpensive.

Get a chefs knife, a boning knife, and a pairing knife.

Victorinox 8 Inch Fibrox Pro Chef's Knife in Clamshell Packaging https://www.amazon.com/dp/B000638D32/

Victorinox 4-Inch Swiss Classic Paring Knife with Straight Blade, Spear Point, Black https://www.amazon.com/dp/B005LRYE36/

Victorinox Cutlery 6-Inch Semi-Stiff Boning Knife, Black Fibrox Handle https://www.amazon.com/dp/B0000CF94L/

u/lightinthedark · 3 pointsr/knifeclub

Victorinox Fibrox is the best bang for the buck around. 4.8/5 stars with almost 2,200 reviews, hard to argue with that.

Beyond that is mostly aesthetics.

u/Rubberbabybuggybum · 3 pointsr/chefknives

I have a bunch of knives of different prices and metals. And lately I've been using this Victorinox 8 inch chefs knife almost exclusively. It's so easy to sharpen...honestly a few minutes a month and it just stays sharp. It's lightweight and just crazy fun to use, and it's my cheapest knife by far.

u/UpsetDoughnut · 3 pointsr/sousvide

I’m not by any means a good home chef at all, so I’m quite happy with my sub $40 Victorinox

https://www.amazon.com/dp/B000638D32/

u/filemeaway · 3 pointsr/videos

This is the best value if you're on a budget. A honing steel is essential for keeping your edge. Maintaining a sharp knife requires honing before every use, as well as occasional sharpening.

u/PolyGrower · 3 pointsr/personalfinance

It's strictly stupid to not buy QUALITY knives. People buy walmart bullshit chineseium knives Usually for more than it costs to get 3 knives that do 99% of everything a normal chef does in the kitchen. Not to mention they don't hold an edge because theyre made of poor steel and usually aren't very sharp to begin with.


You definitely don't need to spend huge MONEY to get quality.

Get a victorinox set $40 This, $7 this and $30 this Henkel, because the victorinox version is ugly and costs just as much
Throw in a $16 solid steel for good measure.

If my Arithmetic's got me right. That's $93.

If you use these knives twice a week on average for the next 20 years, That's 4 cents a use for some knives, they can continue to last you until you die. So, dying isn't value....


u/awizardisneverlate · 3 pointsr/Cooking

Get a knife, a good one. I recommend this one. It's cheap, has a nice edge, and will become the love of your cooking life. Mine sees hard daily use and still cuts beautifully. You may also want to invest in a honing steel to keep the edge in good condition.

Other than a knife, I recommend a few cutting boards and at least one heavy-duty, oven-safe and stovetop-safe pan. Stainless steel or cast iron are both great. Lodge cast iron skillets are about $20 a pop and will last a life time with minimal care.

u/mewla · 3 pointsr/Cooking

I recommend the Victorinox 8" Chef's knife. Affordable and a great knife.

u/hubbyofhoarder · 3 pointsr/Cooking

Stainless steel tri-ply pans, well reviewed by Cook's Illustrated and many bloggers:
http://www.walmart.com/ip/Tramontina-10-Piece-18-10-Stainless-Steel-TriPly-Clad-Cookware-Set/11072505 $229

Victorinox Chef's knife. Cheap, and again very well reviewed by Cook's Illustrated and many bloggers:
http://www.amazon.com/dp/B000638D3220 $27

Victorinox serrated knife:
http://www.amazon.com/Victorinox-47547-4-Inch-Fibrox-Handle/dp/B00093090Y/ref=pd_sim_k_7 $25

Victorinox paring knife:
http://www.amazon.com/Victorinox-47508-4-Inch-Paring-Knife/dp/B0001V3UYG/ref=pd_sim_k_2 $8

Cheap and well reviewed knife sharpener:
http://www.amazon.com/dp/B00004VWKQ/

To round that out: a cheap non-stick pan (they wear out, don't sink money into this), some silicone spatulas, Pyrex bakeware, and maybe a cast iron or mineral steel skillet.

You can see a theme with my recommendations. You can have very high quality kitchen stuff, without breaking the bank.

Best of luck :)

u/whiterice336 · 3 pointsr/AskReddit

http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32

Bought it based on Cook's Illustrated recomendation and they were absolutly right. It's $25 and you will not find a better one under $100. Also, I'd recomend buying individually becasue sets just have too many you don't need.

u/Beznus · 3 pointsr/Cooking

How much do you want to spend?

I would just get one of these, they're cheap and decent.

u/Crushnaut · 3 pointsr/canada

Don't buy a knife set. You don't need those knives. All you need is the following;

One chef's knife: Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20 https://www.amazon.ca/dp/B000638D32/

One pairing knife: Victorinox Cutlery 3.25-Inch Paring Knife, Small Black Polypropylene Handle https://www.amazon.ca/dp/B0019WXPQY/

The basics of a chefs knife and pairing knife is $50. Those are good knives. I have two of the chef's knives and three of the pairing knives. The chefs knives hold their edge very well and are sharpened to 15 degrees.

These two knives are all a basic home cook needs. The rest of the kit is filler to get the piece count up. You won't use the carving fork. You don't know how to use the carbon steel honing rod. You don't filet your own fish. You are likely eatting wonder bread so you don't need a bread knife. Unless you plan murder a roommate you don't need a clever. You ain't eatting steak so you don't need steak knives. Heck I eat steak quite a bit and I don't think I need steak knives You need a knife for delicate work and work horse. That is your pairing knife and chefs knife respectively.

After that I would add the following (mind you I am not happy with the price on the sharpener, but it's a fairly good one, just make sure you get one to sharpen asian knives or 15 degrees);

One pair of kitchen shears: Messermeister DN-2070 8-Inch Take-Apart Kitchen Scissors https://www.amazon.ca/dp/B000VS6CAS/

One knife sharpener: Chef's Choice 463 Pronto Santoku/Asian Manual Knife Sharpener https://www.amazon.ca/dp/B002JIMVS0/

One bread knife: Mercer Culinary 10-Inch Wide Bread Knife https://www.amazon.ca/dp/B000PS1HS6/

I consider these the next purchases because eventually you need some scissors dedicated to kitchen use, and maybe ones that will cut small bone and are easy to clean after use on raw meat. The shears are amazing. Blew me away.

The sharpener because you need to maintain your knives. Keeping your knives sharp is safer and makes them a joy to work with. The above knives come razor sharp and will last you a while before needing a proper sharpening. I don't own that particular sharpener but it ranks high in reviews. I have a more expensive automatic sharpener from chef's choice which I used to regrind my sister's knives to a 15 degree edge. I can't recommend it to everyone because it's $200. It was a splurge on my part and not needed. A manual sharpener is all the average person needs. It takes the guess work out of getting the angle right. Again if you have the knives on this list make sure you get a sharpener for 15 degrees or it might be labelled as Asian style.

Eventually you will be off the wonder bread and maybe baking your own. You need a bread knife then to slice in nicely. A bread knife is also handy for cutting cake and other delicate things you don't want to smoosh. That bread knife is solid. You want a knife that will glide through bread without crushing it or tearing it. The key to that is tooth spacing. I think this one is just about perfect.

Other knives are useful in the kitchen. I would get your specialized knives next, such as a carving knife or fillet knife. The above five things I consider core before you get other stuff. You can carve and fillet with a chefs knife. I cook way more than the average person and get away with the above five items. In fact before I would buy specialized knives I would get another chefs knife and another pairing knife. The only other type of knife I own is a santoku style chefs knife which I prefer for chopping vegetables because in school I owned a keep shitty one and got used to the style.

As always do your own research, check the prices on Amazon with camelcamelcamel and check the reviews with a tool like review meta.

u/Karthe · 2 pointsr/funny

I recently got a Vitrinox 8-inch to start. It came highly reccomended, has kept an edge wonderfully so far, and didn't break the bank.

u/rabel · 2 pointsr/scifi

Pssst! You don't need a $100 knife.
This is really as fancy as you need to get. Well that and a honing steel.

u/SoggyBarSoap · 2 pointsr/todayilearned

Let me just say that Victorinox makes great/cheap chef knives. I have one and use i everyday.

Before anyone asks: https://www.amazon.com/gp/product/B000638D32/ref=s9_acsd_al_bw_c_x_1_w

u/The_Fruity_Bat · 2 pointsr/Cooking

Knife sets are really convenient and fun, but more often than not all the knives don't really get used.

I'm not going to tell you to skip getting one because I don't have much experience with them and I don't want to overreach. However I will tell you that for me, I appreciated being able to pick out each knife on their own.

The one that pulls the most work will be either your chef knife or santoku depending on preference. The standard is 8", but I like my 10" one. You'll want to look for a full tang, and a forged blade instead of stamped. The tang is for stability since it will be one piece, and a forged blade keeps an edge better. For specifically the chefs knife, styles include Japanese and German (and French). Japanese style is thin, sharp, and light. Usually both sides are sharpened at different angles. They can need a little more effort to care for but they are sharp and reliable. German and French are more of the powerhouse, bone chopping types. They are heavier, rugged, and can take a beating. Think samurai sword vs. hunting knives. Americas Test Kitchen gives this knife a good rating, but keep in mind the testers are not the cooks and they use specific metrics. If you understand their testing circumstances it could be a good knife for you. Personally I think it feels like a toy.
Major quality brands beside that are Wusthof, Shun, Henkel, Global, maybe a Bob Kramer if you want to pay for quality and design.

A paring knife is your next used knife (depending on who you ask). These are for smaller tasks, fine knife work, and peeling (although peelers are in fashion now if you aren't in culinary school). Generally around 3.5-4", and basically a mini chef knife. Same as above apply here.

Next a serrated bread knife is useful. I'm not even going to beat around the bush. I really really recommend this one in particular and I'll give you the reasons why: light, durable, sharp as all hell, cheap, perfect, saves African children, cures cancer.
Jimmy John's sandwich shops use these and one of my friends gave me one when they got new ones and I fell in love. Seriously a good knife.

Those three knives make up your base collection, however other things you may need are a slicer, a boning/filet knife, or other specialty specific things.

Lastly learn good maintenance! Never use the dishwasher on a knife, sharpen or get it sharpened regularly (at least once a year), and always use a honing rod!

Let me know if you need anything clarified.

u/atquest · 2 pointsr/foodhacks

It's because a sharp knife doesn't do as much damage to the cells (containing the irritant) releasing less of it in the air.

And a good knife needn't be expensive; I got this one; http://www.amazon.com/gp/aw/d/B000638D32/ref=mp_s_a_1_cc_1?qid=1407140060&sr=1-1-catcorr&pi=AC_SX110_SY165_QL70

Fantastic knife!

u/Zefirus · 2 pointsr/SubredditDrama

Not really huge. An 8 inch chef's knife is about all you need. It doesn't even have to be super expensive. A relatively cheap Victorinox will suit you just fine, assuming you're not in the food business.

Edit: Heh, I see someone else recommended you the exact same knife about an hour ago. Oh well, it still stands. You really don't need super expensive knives.

u/dubzors · 2 pointsr/BuyItForLife

These are great! They are supposed to be the frugal choice. If you want true BIFL though you should probably listen to professional chefs above and get something from Shun or another big name. The Victoronix is supposed to be as close as you get under $50 though.

This is the one I've used and like: http://www.amazon.com/gp/aw/d/B000638D32?pc_redir=1395213946&robot_redir=1

u/waste_of_paste · 2 pointsr/AskCulinary

Cooks Illustrated recommended this Victorinox 8" chefs knife over several forged carbon knives. Victorinox Fibrox 8-Inch Chef's Knife https://www.amazon.com/dp/B000638D32/ref=cm_sw_r_awd_D.eevb1MSXYVF

u/camelFace · 2 pointsr/AskReddit

There are many premier knife brands out there, most of which cost a fair amount of money. Many people are quick to recommend them, however, I'd suggest a simple Victorinox from Amazon. Although my parents generously bought me a set of Henckels for Christmas, I'm looking to pick up a larger chef's knife and Victorinox has attracted my attention.

The 8" Chef's Knife and 10" Chef's Knife can be had for very reasonable prices and are well-reviewed. A larger chef's knife can allow work with larger materials, while the smaller knife is easier to maneuver and less tiring during long cutting tasks. At work, I opt for one of our 8" knives whenever possible, I just find them so much more comfortable to work with.

If you're looking for a more complete kitchen set, consider buying your chef's knife along with a paring knife, bread knife, fillet and boning knife. Fine edge blades are fucking awful with bread, so the serrated bread knife is as much of an essential as a chef's knife. Paring knives fit small cutting tasks like tourné cuts where a chef's knife would be unwieldy. The fillet and boning knives will allow you to make quick work of whole fish and chickens, the thin flexible blades enabling you to work very close to the bone, wasting as little as possible.

Carefully consider your needs before ordering anything, as you can save an appreciable amount of money by buying your knives together. Alternatively, you may wish to purchase different knives from different companies and buying as a set would actually be undesirable. This is the kind of thing you really only have to buy once if you're willing to do your homework.

u/FoieTorchon · 2 pointsr/AskCulinary

http://www.amazon.ca/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32/ref=sr_1_1?ie=UTF8&qid=1347164249&sr=8-1

Vicotrinox Fibrox 8" chef's knife... super versatile, super durable. I got mine about 12 years ago and it's still kinda my go to...

u/bradrock1 · 2 pointsr/Cooking

I agree that you should buy the best you can afford, but you don't have to shell out for top of the line knives or any of your kitchen stuff all up front. I have been assembling my kitchen since I left for college years ago and now I am pretty well setup. I initially found a lot of great stuff at thrift stores. Also check Ross/TJ Maxx/Marshalls for deals. People gave me a lot of stuff some I have since replaced, but it was a start. Do get a good knife, you might just start here Amazon. These knives get pretty good reviews on the cooking forums.

My most used cookware is (in order)


  • a 12 in SS skillet,
  • two 3.5qt sauce pans,
  • a 3qt SS saute pan,
  • a tall 8qt stock pot,
  • 6qt enameled cast iron pot/dutch oven,
  • 10 in non-stick fry pan (for pretty much eggs only)

    I have a boat load more, but this is where I would start. I also prefer cookware without plastic handles so they can be used in the oven.

    EDIT: I have no clue why my list items are not coming out with bullets.
u/bobadrunk · 2 pointsr/knifeclub

$100 - Wusthof 8" Chefs Knife



$40 - J.A. Henckels 8" Chefs Knife


$35 - Victorinox Fibrox (If you want the Victorinox but don't like the handle, get the rosewood version for a couple bucks more)

Then get their corresponding utility/paring knives for smaller/finer work. Personally, I went with the Henckels I listed mainly for aesthetics and value and got a Tojiro DP Petty Knife, mainly because I'm used to heavy western chef knives but I also wanted to try out a Japanese style kitchen knife. Learn to handle a knife properly, get a good cutting board (end-grain wood boards ideally), and they should last you for life.

u/callmeRichard · 2 pointsr/KitchenConfidential

Yeah... prices change over time. You can't find that knife at $28 any longer. I've never seen a Victorinox store in my life. It's still a good value at $40.

http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32/ref=sr_1_2?ie=UTF8&qid=1377730234&sr=8-2&keywords=Victorinox+40520+Fibrox+8-Inch+Chef%27s+Knife

u/not_just_the_IT_guy · 2 pointsr/BuyItForLife

The Victorinix ($30) has usually been their budget model: http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32

u/uojob · 2 pointsr/Eugene

We got America test kitchen recommended chef knife. Link https://www.amazon.com/dp/B000638D32/ref=cm_sw_em_r_mt_dp_U_kQmTDbYAD8NFB. Works great.

u/AllGoldGold · 2 pointsr/knives

The Victornox is a great knife! I have used this one extensively https://www.amazon.com/dp/B000638D32/ref=cm_sw_r_other_awd_MMWywb0WKQE8G. I also have a Wustof Grand Prix II (I think it goes for about $100) and it's very similar. I would say the main difference is the Wustof is a little better balanced and keeps it's edge longer.

u/mnic001 · 2 pointsr/food

This one comes highly recommended by me. Used to be $20... but $30 is still a decent price.

u/GyroscopicSpin · 2 pointsr/AskReddit
  • Chef's knife 1 [2] (http://www.amazon.com/Henckels-International-Classic-8-Inch-Stainless-Steel/dp/B00004RFMT/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1335026275&sr=1-3) me gusta
  • Paring knife (victorinox is good if you get a few. If you want just one, get something with solid construction. You can find them for pretty cheap)
  • Cutting boards (ikea is a good place for these. 2/$1)
  • French Press (Mmmm, coffee)
  • Spices (oregano, basil, salt, pepper, yellow curry powder, cumin, onion powder, garlic powder)
  • A few nice microwave safe bowls
  • A mixing bowl
  • 1 nice, heavy saute pan (8" coated works well for 1 person, though you may want to get something a bit bigger if you'll be cooking for 2. Also, use plastic a wood utensils. NEVER use a fork because it's easier. You will ruin your pan if you do not heed my warning.)
  • 1 nice, heavy pot (1 or two quarts should do. Try Goodwill or somewhere similar for this)
  • Spatulas, wood spoons, tongs, etc.

    A well fit kitchen is really important. I like to go with a minimalist style and just wash as I go. It keeps the clutter down and makes cooking pretty damn easy. Good luck!
u/RickDaglessMD · 2 pointsr/food

Yes. I love these knives- I think they are some of the best valued ones you can buy. If these knives are good enough to use professionally, they are good enough for you (I worked in a small commercial kitchen for 5+ years...) I've got the 8 inch version.

u/diamaunt · 2 pointsr/gaybros

here's the thing with knives, you can spend as much as you have, (and more) on knives. and everybody has their favorite,

if you just want something that works, and works well, go with knives from victorinox with the fibrox handles, they're comfortable in the hand, the textured grip gives you secure control even if your hands are wet, (unlike some of the prettier smoother handles) and they're recommended by cooks illustrated, under 30$ for a chefs knife that's as good and works as well as 100$ knives that are 'fancier'.

I say, buy the "works well" knife, keep 'em sharp, and spend the hundreds of bucks you'll save on other stuff.

from amazon and cutlery and more (where I got mine.)

they're not 'oooo' pretty, (though there is a simple elegance about them) they don't have wavey patterns from hammering and folding... they just work, and are reliable.

u/doggexbay · 2 pointsr/Cooking

Absolute favorite, like if my house burned down tomorrow what would be the first things I replaced?

This and this.

Followed closely by my Vitamix.

I have nice knives. They're nice to have. But if I had to replace my Shun or my Mac I'd just get the Victorinox, honestly.

u/o0DrWurm0o · 2 pointsr/Cooking

Everybody raves about this Victorinox knife. I tend to agree with the other posters here. Between a chef's knife and a paring knife, you should be able to do almost anything. I would definitely advise buying one or two knives for 40-60 instead of a whole set at that price.

u/billbillbilly · 2 pointsr/BuyItForLife

Victorinox 40520 Fibrox 8-Inch Chef's Knife by Victorinox http://www.amazon.com/dp/B000638D32/ref=cm_sw_r_udp_awd_zebzsb08DFF41


They go on sale for 25 frequently. Pair this with a honing steel, steel before each use. Watch a few videos on knife care, and it should be good to last quite a white.

Use a knife block or case, dont bang or scrape the edge, hand wash and dry. Sharpen it your self or professionally one a year.

You dont need to go crazy expensive, or OCD with knife care. Just be respectful of the tool, and get a moderatly priced knife with good steel - as linked above.

This may be BFL, but I shoulf point out that at 25 each, you could go through a few snd still come out ahead compared to some of the others mentioned.


I live my victronix chef knife, ive given a few as gifts and people always are suprised by how good they are.

u/lol__irl · 2 pointsr/chefknives

Just wanted to add the links here. The dimensions are different but I have to assume one of them is wrong. Any help is much appreciated, thanks.

Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's https://www.amazon.com/dp/B000638D32/

Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/

u/thelivingbeat · 2 pointsr/AskCulinary

I'd go with Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20 https://www.amazon.com/dp/B000638D32/ref=cm_sw_r_awd_tQIIub1A25KFQ
Or Wusthof Silverpoint II 8-Inch Cook's Knife https://www.amazon.com/dp/B00192V368/ref=cm_sw_r_awd_.RIIub1G4ZC8T

Great all around knives.

u/staatl · 2 pointsr/chefknives

not exactly a petty but what about victorinox or Mercer? She could well be old enough to handle a light western style chef‘s knife like an 8 inch fibrox. The knives aren’t lookers but low maintenance and the handle makes for a secure grip.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32

All the petties I know are kind of not within the budget. Also you’d need a pretty tall petty imho so that further complicates things.

u/fortyhands · 2 pointsr/Cooking

I recommend buying a single quality chef's knife and a pairing knife for finer work.

Inexpensive pick:
http://www.amazon.com/R-H-Forschner-Victorinox-8-Inch-Fibrox/dp/B000638D32/ref=pd_bbs_sr_1_s9_rk?ie=UTF8&s=home-garden&s9r=8a5850a4189e98760118ecb694da07af&itemPosition=1&qid=1229892744&sr=8-1

Expensive pick (the one I use):
http://www.amazon.com/Global-8-Inch-20cm-Cooks-Knife/dp/B00005OL44/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1229892885&sr=8-1

Also consider ceramic if you don't want to sharpen:
http://www.amazon.com/Kyocera-Revolution-5-Inch-Slicing-Knife/dp/B000ESJGZS/ref=pd_sim_hg_5

Pairing Knife:
http://www.amazon.com/Forschner-Victorinox-4-Inch-Paring-Handle/dp/B0001V3UYG/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1229893245&sr=1-2

You will want a serrated bread knife as well.

whatever you do, don't buy ridged knives that saw through foods (ginzu, etc). the knife should simply glide through most food effortlessly without sawing.

Don't buy a full set, as you should be able to get by with just two. These are tools and the more you keep your use to just the knives you have, the more adept you will become with them.

Go into a fine cooking store and put a few knives in your hand to see what feels natural.

Enjoy!

u/PM_ME_UR_OBSIDIAN · 2 pointsr/BlackPeopleTwitter

It takes me three hours and a half every time I cook. Pick three recipes, go to the grocery store, cut everything up, fire up the stove, wash dishes while stuff is cooking, put in tupperwares.

You need one good knife, one large cutting board, one long wooden spoon, one large, high-walled frying pan, many food containers, and a lot of patience for your own culinary mistakes.

I get six to ten meals out of each session, for $2-6 dollars each. Here are some recipes I like:

  • Mexican bean salad
  • TVP bolognese sauce
  • Put a powdered sauce mix in your rice while it cooks, mix with fried beef & onions & mushrooms
  • Veggies in a pan with oil, salt and pepper
  • Pumpkin or squash pie

    The key to efficiency here is cleaning as you go. Rinse anything you're not going to clean right away.
u/ExHempKnight · 2 pointsr/pics

Can't recommend this one enough.

Amazing knife for the money.

u/OneDegree · 2 pointsr/tall

Having a proper sharp knife makes cooking a lot more fun.

Both excellent:

Inexpensive

Expensive

u/SmarterHome · 2 pointsr/chefknives

Fibrox 8” chef knife:
https://www.amazon.com/dp/B000638D32

Shapton 1k Sharpening Stone: Ha No Kuromaku Ceramic Whetstone:
https://www.amazon.com/dp/B001TPFT0G

Lapping stone (to flatten your whetstone after it needs leveling from use...you won’t need this right now and can make do without):
Atoma Diamond Sharpener Medium -... https://www.amazon.com/dp/B0031KNR2O

Here’s the utility knife version of the larger knife, one of my personal favorites, same thing but 5” instead of 8” : https://www.amazon.com/dp/B000QCLEFC

The fibrox has relatively soft steel compared to most Japanese styles so it is a more forgiving blade and won’t chip. This also means you can use a honing rod between uses to maintain its edge and not have to sharpen as often.

u/throwdemawaaay · 2 pointsr/AskCulinary

These are the usual rec for something inexpensive but quality enough to use professionally: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32

u/Rufio06 · 2 pointsr/KitchenConfidential

We have a few posts linked in the sidebar here, but after reading them myself a few times, I do have a recommendation.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32/ref=sr_1_3?ie=UTF8&qid=1518124897&sr=8-3&keywords=victorinox+knife

This knife is the standard beginner knife that I always see recommended here. If I were you, I would just buy this one knife. Pay attention while you're cooking with it and you will be able to ask a more specific question.
"I have this knife and I love it, what would be a direct uprage from this knife?"
"I have this knife, but the blade is way too thin and it hurts my hand. What knife is similar, but with a thicker blade?"

You should also pay attention to how well you can do everything you need to with that one knife.

Can you chop an onion with it? Probably.
Can you clean a fish with it? Probably not, but how many fish will you be cleaning in the near future?
I went out and got myself an 8" chef's knife, a boning knife, a bread knife, a paring knife, and so on and so on. I really only use the one chef's knife and I work in a kitchen 6 days a week. If you feel you need a smaller handle, or thinner blade, or shorter knife, or some wild ass mongolian bbq sword, then buy them one at a time.

Be careful on amazon though. Sometimes they will jack the price of a knife up for a month, and then discount it down to what it usually is to try and sell a bunch. These knives are garbage made in china. If you don't want to spend any money, just get whatever from walmart and sharpen the hell out of it.

I keep trying to close out this post, but more keeps coming. Don't go out and spend a few hundred dollars on a knife that you don't know how to take care of. I got this same Vic a few years ago and I still use it. I REALLY want a nice $300 - $400 knife that I can use forever, but I don't feel confident enough yet with my stones to maintain something like that. I'll practice on my $50 knife for a while first.

Good luck.

u/hailtheface · 2 pointsr/Cooking

I shall declare myself the victor now and take my winnings in comment karma.

pot

pan

knife

You'd even have some money left over to buy some food to throw in those mother fuckers.

*edit: Unfortunately the pot and pan I linked to are only available at Wal-Mart, to the best of my knowledge. I have them both, use them nearly every day, and they are on par with some of the best cookware on the market. Bonus that they are very reasonably priced. All of the above, save the Wal-Mart business, can also be said about the knife.

u/Ba-na-na-na · 2 pointsr/Cooking

Victorinox/Forschner Chef's Knife. Buy it here get a sharpener and a steel (two different things) and you will probably be set for the next ten years.

u/snrub73 · 2 pointsr/GifRecipes

I use a dollar store cheese shredder for hash browns too (thats one of the better tools for it), but there are plenty of immersion blenders you can get with a processor attachment for under $30. As for the knife, you only need one, and I have found a good one is well worth having, Mercer or Victorinox(for a little more) both have you covered for good daily use quality at a good price.

u/hiplesster · 2 pointsr/Cooking

They also chip much more easily. From what I understand, hitting a chicken bone can nick it.

Cook's Illustrated recommends these two:

wusthof chef's knife

or

victorinox chef's knife.

u/emilyrose93 · 2 pointsr/Random_Acts_Of_Amazon

I LOVE HOMEWARES. This is so exciting! I looked at your wishlist and I think you've nailed it in terms of picking things with good storage. That's really important - things with hidden storage. So the coffee table with drawers is awesome. I have a bed with drawers.

I would get a good chefs knife. This one has great reviews! http://www.amazon.com/Victorinox-Fibrox-8-Inch-40520-5-2063-20/dp/B000638D32/

And a good cutting board, like this one! Plastic boards breed bacteria, so I always use wooden ones. This one looks great. http://www.amazon.com/Extra-Large-Bamboo-Cutting-Board/dp/B00FQ7ICHU/

And this epic kitchen timer will go perfectly with the R2D2 wastebin on your wishlist!

http://www.amazon.com/Star-Wars-Kitchen-Timer-Countdown/dp/B00KCQVB1O/

Good luck! Have fun!

u/Chevron · 2 pointsr/Cooking

That's where I'm leaning so far. Unless my parents have extra knives sitting in the basement that they want to get rid of, I'll probably end up getting this, this, this, this, this, and a couple of these.

u/avodrocyelir · 2 pointsr/AskReddit

of course, but you can still get a nice one for a reasonable price. I would say that something like this is a good one to start with because it is nearly impossible to mess up, even if your roommate/significant other put its into the washing machine or something. The most important thing to look for is that the steel goes all the way through to the heel of the handle, make sure the blade isn't just glued into it. Buying a knife is kind of like buying a pair of shoes though, you should really go into a store and hold one to make sure you like the grip, the weight, and get someone who knows a little more than me to help you pick one out.

u/emef · 2 pointsr/Fitness

Me too! Did you get the victorinox knife too? I've seen a lot of recommendations for it on reddit, and was definitely impressed when I gave it a test run this afternoon.

u/Backstop · 2 pointsr/food

If you want a good knife for cheap, the Victorinox Fibrox line usually gets great reviews for very little bux. Or get an expensive forged knife and get one of these for a backup (like if you're cutting chicken and vegetables, you can go back and forth without cross-contaminating.)

u/tinyOnion · 2 pointsr/BuyItForLife

I like the America's Test Kitchen shows and picked up the chef's knife because of their glowing review of it and inexpensive price:

Victorinox Fibrox Chef's Knife is great.

I liked it so much that I purchased the santoku and a few paring knives.

small paring knives
The paring knives seem to go dull more quickly than I would like though, but I might have really high expectations for my knives.

I also personally like the santoku knife a lot and it might be my favorite.

To keep all of them extremely sharp I use this whetstone in fine/course.

If I only got to pick one of them it would be the whetstone; hands down the best thing to have in your kitchen and will last a long time.

Cheers.

u/wal9000 · 2 pointsr/Cooking

For reasonably priced knives, I'd also look at Victorinox's Fibrox knives. I have their chef's knife and couldn't be happier with it.

u/oakgrove · 2 pointsr/Atlanta

Buy this chef's knife and this sharpener and a cheap set of steak knives you can abuse and you're done with knives!

u/pseudointel_forum · 2 pointsr/Cooking

Victorinox 8 inch Chef's knife. The 10 inch is overkill in most cases because it's bigger than most cutting boards that you'd use on a daily basis. A cutting board that's over 12 inches deep and 18 inches wide is unwieldy to wash in the sink and dry in a rack.

https://www.amazon.com/dp/B000638D32

If you want some expertise on the subject, read "An Edge in the Kitchen" by Chad Ward. It covers the metallurgy of different steels used in knives, various sharpening methods, and the blade geometry of Japanese and Western knives.

https://www.amazon.com/Edge-Kitchen-Ultimate-Guide-Knives/dp/0061188484

u/Disparallel · 2 pointsr/uwaterloo

At a $50 price point, you'll probably be happy with the Victorinox or Henckels knives. The Henckels one cuts through anything I've thrown at it.

u/Katholikos · 1 pointr/AskCulinary
u/shadowthunder · 1 pointr/AskReddit

http://www.amazon.com/exec/obidos/ASIN/B000638D32/ref=nosim/gizmodo-20

I agree with you there. That knife does was well as any $120+ knife I've ever used.

Of course, pocketknives are a different story, altogether.

u/TheScottThompson · 1 pointr/videos

The victorinox 8 inch chef's knife. Best value for a knife ever.

http://www.amazon.com/gp/aw/d/B000638D32

u/hiscapness · 1 pointr/Cooking

This knife, specifically. Cheap, workhorse, holds a great edge.

u/matthew7s26 · 1 pointr/oddlysatisfying
u/TectorsBrotherLyle · 1 pointr/knives

I have found this Victorinox Fibrox to be my go to chef's knife (I have a Mac and a Henkel, and a Gerber, as well) and it's very highly rated by lots of cooks and testers. Not expensive, stays sharp and handles really well.

If you can find one for her to handle, she will love it. Cheap enough to order and return if not satisfied, but let her read the reviews etc. Lifetime warranty and a truly usable knife without the sharpening "drama" that so many German steel knives have. (IMO)

u/wayoverpaid · 1 pointr/internetparents

Yeah, cooking seems scary, but I swear it's not. I went from "I don't know how to do this and I don't want to and this is scary" to "well, let's see what I can do!"

It can feel incredibly defeating to read a cookbook which tells you you need this and that and that and you go "I have maybe... half of this." You can absolutely substitute items when cooking. Just take a moment and think about the flavors.

Being a good cook is always a +1 to impress a significant other, guy or girl. Even if you can only cook a few meals well, wow them once or twice and you will forever be "that date who can cook."

Just make sure you have a reasonably sized pot, a good non-teflon pan (cast iron is good, but so is any stainless steel one with a nice core), a spatula, some tongs, and a nice set of steak knives.

Finally, if you do splurge on one thing in your kitchen, a good kitchen knife can go a long way. I have a fancy folded carbon steel knife gifted to me, and I love it, but I went a long time with this guy http://www.amazon.com/gp/product/B000638D32 and I love it. A good sharp knife (and a cutting board!) makes you feel significantly more competent, and that helps.

u/jpb225 · 1 pointr/AskReddit

This chef's knife is top notch, just check out the reviews. Not too flashy, but it's the cook's illustrated top recommendation. The whole line is hands down the best value out there.

u/duhblow7 · 1 pointr/Frugal

A friend visited last week and we got to talking about chefs knives. This is the entry level knife he suggested and I ordered last night.

http://www.amazon.com/gp/aw/d/B000638D32/ref=redir_mdp_mobile?keywords=victorinox%20knife&qid=undefined&ref_=sr_1_2&sr=8-2

u/phoenixchimera · 1 pointr/Random_Acts_Of_Amazon
  • Fire extinguisher
  • a good kitchen knife (it doesn't have to be expensive, this is a standard in pro kitchens; this guy is also great )
  • a huge container of white vinegar, because it's great for cleaning stuff (especially glass and mirrors), and great in the wash too
  • LED lightbulbs. They are incredibly energy efficient, and have come down so much in price and are said to last for 20 years.
  • Carbon monoxide detectors
  • Inexpensive cotton dishtowels (there are both great and an incredible price)
  • A plastic bucket/basin/bin/box: useful for moving stuff, to help clean stuff, for handwashing delicates, and good to have by your bed or couch if you are ill (though I don't wish that on anyone)


    ALSO RENTER'S INSURANCE
u/Shortymcsmalls · 1 pointr/AskCulinary

You'll see these knifes recommended around here quite a bit:

Victorinox 10 inch

Victorinox 8 inch

Also got the recommendation from America's Test Kitchen, scroll to the bottom to check the video: http://www.americastestkitchen.com/equipment_reviews/1433-chefs-knives

u/GooseCaboose · 1 pointr/cookingforbeginners
u/skinnyrhino · 1 pointr/sushi

Get a good chef's knife and you are even better off.

It doesn't have the length but for the home sushi chef it will be perfectly fine.

u/grinomyte · 1 pointr/Cooking

Get this knife. It's not my best knife, but dollar for dollar it is. When you have more money you can invest in a nicer one.

Find a knife shop next to you, they can sharpen it for you every once in awhile. My guy charges 1.75 an inch, unless you want to do it yourself.

If you want to make stuff that's cheap and easy and will feed you for awhile, learn to make: chili, japanese style curry, and big rice dishes. I like to make more complex meals, but if I want something simple and easy I'll make one of those 3. Spanish rice is obvious. I like Spanakorizo too, it's even cheaper because you don't have to make the initial investment in spices (You have to have lemon and feta with it, it's mandatory). That rice they have at Chipotle, you can make that very easily, put butter in a pan, then add the rice with some fresh lime juice and cook it a little until the juice is almost gone. Then cook it like normal (you put the right amount of water, bring it to a boil, then simmer covered) with some sugar, butter, and salt. Dump some chopped cilantro in there when it's done. It's delicious.

Japanese curry is awesome, it's maybe 3 bucks for a box of the curry, a couple bucks of vegetables and a cheap meat. It'll feed you 3 big ass dinners.

u/GoodAtExplaining · 1 pointr/food

There was a great suggestion earlier in this thread about a Victorinox knife that was recommended by Consumer Reports.

Here are a few that are slightly outside your price range (By about $15) that I wouldn't have any issues with using in my own cooking adventures :). All prices are listed in Canadian dollars.

[Victorinox 8" Chef's knife - $36] (http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32/ref=cm_cr_pr_product_top)

[Kai 6" Santoku - $51.38] (http://www.amazon.ca/Kai-Wasabi-2-Inch-Santoku-Knife/dp/B000YL4NYY/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1380663533&sr=1-7&keywords=santoku)

[Calphalon Katana 8" Chef's knife - $59] (http://www.amazon.ca/Kai-Wasabi-2-Inch-Santoku-Knife/dp/B000YL4NYY/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1380663533&sr=1-7&keywords=santoku)

[Calphalon Contemporary 8" Chef's knife - $29] (http://www.amazon.ca/Calphalon-Contemporary-8-Inch-Chefs-Knife/dp/B000V6ROPC/ref=sr_1_16?s=kitchen&ie=UTF8&qid=1380663579&sr=1-16&keywords=8%22+chef)


For any and all of these, the first thing you'll want to do is go to a store that sells knives, and try a few before you find what you like. Hold them by the handle, and then hold them where the handle ends and meets the blade. Check the balance - When you're holding it by the handle, is the knife weighted evenly, front to back? Is there more weight towards the back or the front? If you were using this for 40 mins-1hr of prepping veggies and meat, would you be comfortable with it? Does the handle fit your hand, does the whole thing feel like a natural extension of your arm when you're chopping, slicing, etc?

u/weather_the_storm · 1 pointr/AskCulinary

It doesn't have quite that special gift feel to it, but this is America's Test Kitchen's best chef knife for like 30 years in a row. https://www.amazon.com/dp/B000638D32/ref=cm_sw_r_sms_apa_i_tTgUDb7PKMT5V

u/raffir · 1 pointr/Cooking

I've mentioned on a couple other threads that I'm quite happy with the Victorinox 8" chef's knife. I also have a Henckel's utility knife (more expensive) and find myself reaching for the Victorinox as often as not.

I believe there is a version with a wood handle.

u/00Dan · 1 pointr/knives

Personally, I'm not a fan of the kits. There's always a knife or two you never use and eventually you wind up with a half empty block due to broken or misplaced knives. I'd also prefer the extra counter space.

Get him a decent chef's knife and a set of steak knives.

https://www.amazon.ca/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32/ref=sr_1_1?ie=UTF8&qid=1504722011&sr=8-1&keywords=victorinox+40520+chef+knife


http://www.canadiantire.ca/en/pdp/sabatier-steak-knife-set-in-pine-box-4-pc-1428342p.html#srp

u/Ov3rKoalafied · 1 pointr/MealPrepSunday

Yeah I'll just post em here if that's alright. I'll try not to overwhelm you since I know learning new stuff like this there's always SO MUCH to try. Also a lot of slow cooker recipes can have a lot of ingredients, but most are spices that you'll re-use in other recipes. and most ingredients are as simple as "buy this and put it in the pot".

I have this slow cooker, does great, and has a timer (the cheapest models do not). I'm sure if you go a model up you can get wifi stuff. Instant pots are more expensive and basically cook slow cooker meals much faster and have a couple extra features. Basically slow cookers are a little harder to schedule around (most meals require between 4-8 hours of waiting).

I always come back to Masala
You can buy giant gars of preminced garlic, you can buy ginger spice, so basically the only thing you have to do is buy all the ingredients, chop one onion, simmer some things for a few minutes (you can even skip this step the first time if it's overwhelming) then dump everything in a pot. Overall if you like masala / curry there are TONS of recipes online.

Pineapple Teriyaki Chicken is great. If you buy pre-cut broccoli, again no cutting. Do this recipe, but add broccoli at the end - if you like softer broccoli, 1 hr before the end. Harder broccoli, 30 min. The great thing with slow cooker meals is there's a ton of leeway. Overcooking 30 min won't really affect it. If you like more of something, toss it in.

One last one - if you need shredded chicken for salads, take some chicken breasts or thighs, add in 1 tbsp of butter, a little salt and pepper, and cook on the low setting for 6 hrs. Shred it with a fork or cut it up. Nice n juicy. Most recipes are 6-8 hrs on low or 4-6 hrs on high. Either is fine, just whichever setting is more convenient that day.

If you're unfamiliar with cutting veggies, start with these recipes. Then maybe try to find a recipe where you cut one new vegetable (an onion and something else). These recipes are decently healthy but the really healthy ones are when you're willing to chop up a bunch of vegetables, which really doesn't take that long once you know what you're doing. Always check youtube for cutting tips, and a sharp knife makes it a way smoother process! I reccomend this one.

If you try these out and want more lmk!

u/barbarino · 1 pointr/AskReddit

We bought a chef's knife based upon a recommendation in a cook book, we check out amazon's reviews and were still skeptical as it costs so little. We now only use this knife, it's amazing. We always thought you need to spend hudreds to get a quality knife, so we just stuck with our crappy knives, but one day cutting steak I could not take it any more.

http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1346386901&sr=1-1&keywords=knife

u/Icarusfloats · 1 pointr/Cooking

You're also less likely to cut yourself with a sharp knife, because it won't skid along the edge of that tomato. And for me, one of the advantages of owning a really sharp, high-quality knife is that it makes prepwork fun. Dicing onions is no longer a pain in the ass; bunched herbs melt away into chiffonades; garlic tumbles into tiny lil' cubes.

When I cook for my friends in their kitchens, and the only knives they have are steak knives, or a truly crappy serrated-edge chef's knife from Walmart, it makes that sort of prep-work... much more work-like, because I don't trust the knife, and I don't know if the blade will snap or slip off the onion and nick an artery. One time, I made dinner for a friend in her apartment, and her knives were so cheap I ended up making dinner for her with my pocketknife, because I just couldn't cut an onion without fearing for my life.

But yes! Wusthof is great, Shun knives are gorgeous (but also about as expensive as most high-end knives). If you're looking to upgrade, get the 30-dollar Victorinox Lomotil mentioned. It's the knife I use every day and it keeps its edge quite well for a stamped blade.

u/erallured · 1 pointr/Cooking

This knife and this sharpener. Also, a bamboo cutting board (don't go too small, even with little kitchen space, a big one is better), a couple stainless mixing bowls and a couple silicone scrapers.

A pepper mill would also be a great gift.

If you want to include spices, the Spice House is my favorite, followed by Penzey's

u/nosecohn · 1 pointr/food

Perhaps I should have said "full bolster," but I think I have the meaning correct. In the link you referenced, I believe F, G & H are all parts of the bolster, right? By comparison, the Victorinox knife that's been mentioned many times in these comments has no bolster at all. Even the fully forged knives that I like have the bolster ground down at the return, like this.

u/xantrel · 1 pointr/Cooking

This is pretty much the most recommended cheap chef's knife. I have it and it is pretty good, not as good as my main knife but still good enough for any task. I actually use it on harder foods as I've known of the tojiro chipping the blade on frozen or harder vegetables and roots.

Victorinox also has a 9 dollar paring knife

u/clumsor · 1 pointr/videos

This one
gets great reviews and is reasonably prized. I never tried it, my knive is a Güde Alpha Olive more expensive and not necessarily better.

u/DiscoPopStar · 1 pointr/AskReddit

I too disagree on the knife issue. Best knife i have ever owned.

u/strateego · 1 pointr/funny

For the price the Victorinox chef knife is the best you can buy. Their are much better knives at 5-10 times the price.

http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32

u/russ257 · 1 pointr/Cooking
u/CosmicFaerie · 1 pointr/Cooking

This isn't a very fancy knife, but I have one of these, and I love it. Stays pretty sharp. I hear some restaurants use them.

u/tychosmoose · 1 pointr/AskCulinary

If you don't have strongly defined needs/preferences, I would get something like this:
http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

Solid knife, good one to use while learning about knife care. Maybe you will be happy with it for a long time. Or maybe you will learn what you want in a fancier knife later. Keep it simple until there is a good reason to pay more.

u/LR5 · 1 pointr/canada

I'm not a fan of knife blocks, as 99% of my or anyone elses cooking is just with 3 knives

8 inch chefs knife. I love my Shun, but $160 is a bit much when your roommates will treat it like shit. For a university student a great gift is a Victorianox Fibrox. Great value. If it's destroyed after your 4 years and you've got some disposable income again than invest in one you'll treat right and use for the rest of your life.

Cheap paring knife or 2. I saw them for sale for $1.50 at Real Canadian Superstore the other day.

Cheap but effective bread knife. I got mine when a restaurant was selling off their stuff.

Really, that's all you need. Not 7 knives you'll only use when your chef's knife is dirty.

u/j_from_cali · 1 pointr/meat

Not OP, but from the picture it looks like this one: Victorinox Fibrox. They're not high-end, but are good, cheap knives, with a rubberized grip that makes them not slippery.

u/nomnomnompizza · 1 pointr/sharktank

A chef knife is just an all purpose knife. https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32

Can get decent enough ones for pretty cheap. Most people are 10x better off spending $30-$50 on a single knife versus a shitty knife block full of knives.

u/JoanOfSarcasm · 1 pointr/femalefashionadvice

My 8" chef's knife is a MUST (I have a set of Wustofs, which are amazing, but I reach for this knife. It's highly recommended on /r/cooking and for good reason!

I don't think you need an immersion blender for many things -- I only have used mine for potato soup and broccoli & cheese soup. I cut a lot of my ingredients by hand and just add them in, but I certainly use my food processor and blender (Cuisinart all the way) a lot to make sauces (hello, home-made salsa -- chuck ingredients in blender, pulse a couple times and serve with chips)!

Also, some other solid investments are good silicone tongs, a firm spatula, a cast iron skillet (/r/cooking can tell you how to care for it [mine is Lodge] -- I make everything in mine, from steak to breakfast), a cast iron dutch oven (also Lodge, I make chili to baked, whole chicken to bread in mine), a wooden spoon for breaking up meats, some cooking scissors, a pearing knife (I use mine just to clean small things, like the icky white bits in peppers), and some cookie sheets (good for cookies but also roasting veggies or making kale chips -- MMM!).

I also recommend reading some food blogs that strike your fancy. I love Pioneer Woman's. It'll inspire you to cook!

Oh, and last thing -- CURL YOUR FINGERS WHEN YOU CUT THINGS. No laying your fingers flat on things unless you want to risk cutting your fingers off! And remember a dull knife is not as safe as a sharp one.

Good luck! I love cooking. I always turn on some Spice Girls (don't judge me) and dance around the kitchen while I cook. :x

u/Zombie_Lover · 1 pointr/KitchenConfidential

I've never owned one, but I hear people rave about the knives by Victorinox.

u/OliverBabish · 1 pointr/videos

Hey - I wholeheartedly recommend the Victorionox Fibrox 8" Chef's Knife to beginners and experts alike!

u/TrulyMundane · 1 pointr/Cooking

Start simple with just an 8" chef knife and a stone for maintenance.

Recommend like a MAC Chef Knife or a Victorinox Fibrox (with a honing rod). good for value, robust, forgiving knives which is great for your first time.

For maintenance, Suehiro Cerax 1k or King 1k/6k stone - he'll need to learn how to use the stone, maybe check out Burrfection or other people.

​

Key notes:

Honing rod is recommended for western knives to maintain sharpness.

Stones is needed to sharpen the knives when they blunt with use.

When you develop more experience or love for knives, then start buying your other stuff like serrated, paring, utility, nakiris, santokus, higher grit stones and whatnot.

check out /r/chefknives

u/UmaViolet · 1 pointr/pics

If you are looking for good quality and in-expensive I recommend [Victorinox] (http://lifehacker.com/5390285/victorinox-chefs-knife-performs-like-a-100%252B-knife-for-much-less)
. They are what many commercial chefs use in their kitchen as well as butchers for years and years. I work at a cookware store, they are in the sweet spot balance with price and good quality. they are also very reliable and comfortable, I found this on amazon
and it has a great handle which grips even when doused with oil.

u/Eloquinn · 1 pointr/Cooking

I've probably gotten the most use out of my Victorinox 8-inch chefs knife and a set of Victorinox paring knives. One of my favorite kinda recent purchases is some green, plastic scrubby dishcloths. I got fed up with disgusting smelly dish cloths and sponges and saw these and they've been great. One will last me a year and they just get softer and softer as they age. They have a stretchy corner loop that lets me hang them up to dry and I run them through the dishwasher occasionally after scrubbing really dirty.

Links:

u/thejewishgun · 1 pointr/Cooking

How much cooking do you do? Do you prefer Japanese or Western knives?

The best bang for your buck is the Victorinox Fibrox knives. America's test kitchen rates them as highly/higher than most $100-200 knives.

If money is no option, I prefer the Misono UX10 series.

There are lots of big brands and differing opinions on what knives to get. I have owned Global, Shun, Misonono, Victorinox, and MAC knives. They all have their positives and negatives. It comes down to what you like and what you are willing to spend.

In terms of what knives you need, a good Chef's knife, a pairing knife and a bread knife is all you need for 90% of daily cutting tasks. If you are just starting out I would get the Victorinox Fibronox series. If you decide you like knives and want something that gets ultra sharp, I would be more than willing to share what my personal preferences are.

The other thing I would invest in is a sharpening system. I prefer DMT diamond plates. They stay flat and will cut through any blade material. Plus they are really fast. Some people love the edge pro system. I haven't used it, but I like the feedback stones give you over other systems. Stay away from cheap automatic grinders, they don't get blades nearly as sharp.

There is a deep rabbit hole when it comes to chef knives and sharpening, in the end it comes down to what you love to use. Search locally and see if there is a chef supply or knife store you can go to see what you like the feel of.

u/mattgif · 1 pointr/promos

Interesting idea, but flawed execution. A self-inking stamp with an average of 4.79 after a mere 39 reviews rates on your scale?

More pressingly: the prices are wrong. For example, you list the Victorinox 40520 as being $22.50, but if you click the link, it's $29.12.

Needs some work.

u/justsharpthings · 1 pointr/knifeclub

Victorinox Chef Knife has amazing bang for buck.

u/dwitman · 1 pointr/ArtisanVideos

It took me 30 minutes to find thisagain, so I hope you enjoy it. Best video of this type I've ever seen, and gives the best way to chop an onion. (Don't do that cut horizontally crap! Good way to cut yourself!)

Also, here is the link I saved for the best all around knife.

And here's the video that convinced me that's the best knife.

u/mutchler · 1 pointr/Cooking

For what you're spending, I'd throw a Victorinox 40520 Fibrox 8-Inch Chef's Knife in for under $30. Also can't recommended a $15 Kiwi cleaver enough.

u/Cyno01 · 1 pointr/KitchenConfidential

The Victorinox ones are probably the best value around. Thats speaking as someone who owns several hundred dollars worth of mostly Shun and Mercer knives.

All you REALLY need is a

Chefs Knife

and a

Pairing Knife


to start with, those will handle about 85% of anything your ever need to do, but if you want to expand i would get a


Boning knife

Bread knife

Slicer

And dont forget a honing steel.

And MAYBE a pair of shears.

As far as other gear, i have an honest to god pocket protector, im paranoid about putting pens in pockets ever since a bad experience as a child, doubly so when i wore a white coat, and its nice because i can just throw it in whatever coat im wearing. In it i keep;
my thermometer
a little thing of superglue, for major cuts and minor repairs
a pen which is frequently stolen and then i steal another one thus perpetuating the cycle
a $.99 snap off box cutter, for all non fine/sanitary cutting needs, breaking down boxes, opening bags of baking mix or frozen vegetables, etc,
and my sharpie.

I also used to keep a tide pen in there when i wore a white coat.

u/jwestbury · 1 pointr/Frugal

Full-tang construction is really not the only thing to look at, and the Victorinox knife has a better edge and blade geometry. Cooks Illustrated uses them in their test kitchen. Here is the actual highest-rated knife in their tests (the other one is apparently the consumer version, which is almost identical, but with a slightly different handle).

Personally, I'll take improved performance over slightly worsened durability.

Of course, I'd also recommend not using a pull-sharpener, and learning to sharpen knives properly, but, hey, to each his own. I own $150-200 knives (my primary chef's knife is a Hattori HD-7, and I've also got a Moritaka 165mm carbon nakkiri), so I'm a bit picky with how knives ought to be treated. :)

u/onepoint21jiggawatts · 1 pointr/Cooking

Victorinox Fibrox 8" will take care of your chef's knife. Can't recommend a paring knife through experience, though based on my Victorinox chef's knife, I'd have zero hesitations with picking up their 4" paring knife as well.

u/Alfonso_X_of_Castile · 1 pointr/knifeclub

Assuming you don't have a sharpening system already, I'd recommend a Victorinox Fibrox 7-Inch Granton Edge Santoku Knife and a Spyderco Tri-Angle Sharpmaker. Without a good sharpening system, no knife will be of any use, no matter how expensive or nice. And the Victorinox line of kitchen knives are a joy to use and it's easy to get a very fine edge on them with the sharp maker (I use a Victorinox Fibrox 8-Inch Chef's Knife).

The total will be more like $118, but trust me, it's worth it.

u/feralfaucet · 1 pointr/Cooking

Epicurious is a good source for recipes online. You'll want to stick with recipes that have a lot of reviews and have 4 to 5 stars, so you know that the recipe is a good one. One common frustration for new cooks is that they fail to make good tasting dishes, but don't realize that the main problem is that they're working from bad recipes. Keep in mind that you'll want to stick to dishes with 4 to 8 ingredients and not too much prep work when you're first starting out.

Make recipes from Mark Bittman's minimalist column on the New York Times web site. There's a printed recipe and an instructional video for each one. He's entertaining and most of the recipes only have a few ingredients, they're also delicious. His cookbook, "How to Cook Everything" is a great all-purpose cookbook to have around.

You need to get past the pay wall to print the recipes from the New York Times, but that involves hitting the "X" or "Stop Loading" button in your browser window a second or so after the page loads.

Learn the basics of using a chef's knife, to make your slicing go more quickly and safely. When cutting with a chef's knife, use a pinch grip and protect the fingers of your "guiding hand" by curling the tips of your fingers inward, as shown here:
http://culinaryarts.about.com/od/knifeskills/ss/knifegrips.htm

One of the most frequent things you're going to do, if you don't hate onions, is to chop or mince onions as prep work for your recipes. This is the best way to do it:
http://startcooking.com/blog/64/How-to-Mince--Dice-and-Chop-Onions

Good tools are important because they won't get in your way and they'll help you cook efficiently, I'll go ahead and mention some of the things I use in my kitchen that I'd have a very hard time doing without.

As for knives, I'd recommend a Forschner Victorinox Chef's knife with a Fibrox handle in the 8-inch or 10-inch size, they're under $30 and very good. You can do just about everything with a Chef's knife, you do not need expensive knives, please trust me on this one. You'll want to have it sharpened every 4 to 8 months or so if you're cooking about three or four times a week. Once you can no longer slice into the skin of a tomato easily, it's probably a good time to get it sharpened.
http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32

These spatulas are great, they're made of very thin, very flexible heat resistant nylon:
http://www.oxo.com/p-564-nylon-flexible-turner.aspx

These are perfect for moving things around in the pan when you're sauteing or stir-frying, also great for scraping stuff away from the bottom of a nonstick pan so it doesn't burn, for instance risotto, polenta, a cornstarch-based pudding or scrambled eggs:
http://www.amazon.com/OXO-Good-Grips-Wooden-Turner/dp/B0000CCY1M

I prefer to use teflon-coated thick aluminum pans like this one (they often come with a blue heat-resistant removable handle, and can be found at restaurant supply stores and some discount stores, like Job Lot in the Northeast), never (never ever) touch them with metal utensils and they will last for a long time, I have a 12", two 10", and one 8":
http://www.webstaurantstore.com/12-vollrath-arkadia-n7012-non-stick-aluminum-fry-pan/407SEW1030.html

u/shellieC · 1 pointr/Frugal

This. A good chef's knife will do 90% of the tasks you need a knife for. A smaller paring knife will pretty much round out the rest of your cutting needs, unless you cut a lot of bread.

Honestly, I only had one chef's knife for a year and it did pretty much everything I needed to. Victorinox makes a decent knife for a reasonable price (it's available on Amazon), though my $6 knife from the Asian grocery has served me well.

u/aquapeat · 1 pointr/Cooking

i highly recommend this knife if you dont want to spend a lot on a knife. its reviews are amazing and having used it, i think its amazing for the price.

but yes like sproutandthebean said. a decent chefs knife will make a world of a difference.

u/yellat · 1 pointr/food

I like my Global knife better then the Shun I have, don't get a set, get a 8-10" chef, a paring knife, maybe a bread/serrated knife, you'll be good to go. I also have a J.A. Henckel that is still wonderfully sharp a few years later.

If you're looking for something more budget oriented link

u/TackyOnBeans · 1 pointr/AskReddit

Yeah but it didn't make for a nice succinct comment if I added that.

I think if you're a shitty cook and don't want to spend a shitload of money on a knife buy this. Cheap as balls, sharp as fuck.

http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32

It's stamped steel but so what it cuts, hone it every now and then and it'll be fine. I hear global G2s are some of the sharpest knives out there and am in the market for a new knife these days. I'm thinking about the Hiromoto Aogami Gyuto, MAC MTH-80, or a Blazen Gyuto.

I'm going Japanese just because it's harder steel and will hold an edge longer but I've also been told they're brittle because of this. Have you noticed this about your G2 by any chance?

u/StumpedByPlant · 1 pointr/AskCulinary

Definitely not a professional. I just want to give him something that is solid and will last a long time. I was thinking of:

Victorinox Fibrox and a BearMoo Stone.

That being said, if a Wustof is better in the long run, I'm not adverse to getting one of those with a sharpening stone.

u/blastfromzepast · 1 pointr/BuyItForLife
u/jplecenik · 1 pointr/BuyItForLife

Ceramic is brittle and hard to sharpen. If you take care of it and manage to not break it the edge will last quite a while, but will still eventually dull. Any halfway decent steel knife will be BIFL as long as you take care of it and keep it sharp. The best knife for the money that I've found is the Victorinox. I have entirely too many expensive chefs knives and this is still the one I tend to reach for the most.

u/garbo-mcgillicuddy · 1 pointr/chefknives

That is a really beautiful knife. I really appreciate the handle.

My first Chef's knife that was a gift to myself when I graduated college was a Victorinox Forschner which I still have. It is nothing special, but it has survived ten years of constant use, and it is close to my heart.

I have recently done a complete sharpen and polish on it. I enjoy maintaining my own tools. It gives me a great deal of satisfaction and pride.

Actually I think yours is better for this kind of thing; it looks like your handle is replaceable, whereas mine is a simple injection molded plastic one which I cannot figure out a way to replace, and it's a bit worn out now.

u/MilesMayhem · 1 pointr/Costco

For knives just get the Victorinox ones with the fibrox handles from Amazon.

Consistently rated best buys by America's Test Kitchen. Often recommended to new culinary students because of their value.

Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's https://www.amazon.com/dp/B000638D32/ref=cm_sw_r_cp_apa_i_HVjyDb3TZWJAY


Edit: I have many "expensive" kitchen knives, Global, Shun, henckels, and a couple of handmade ones from a local bladesmith. My wife and I are the only ones allowed to use all those. The knife block on the counter is full of Victorinox ones.

u/1whisky1scotch1beer · 1 pointr/EatCheapAndHealthy

http://www.amazon.com/Victorinox-Fibrox-8-Inch-40520-5-2063-20/dp/B000638D32/ref=sr_1_2?ie=UTF8&qid=1410303931&sr=8-2&keywords=victorinox

Victorinox Fibrox are exceedingly good. I hear the Rosewood series are prettier but still just as good but I've never used those.

u/efitz11 · 1 pointr/Frugal

If you're just getting into it and don't know if you should drop $100+ on a knife, you should try the Victorinox 8" Chef's Knife. It's the #1 best selling knife on Amazon, and for good reason. I have it and I love it.

If you're willing to make it rain, a lot of people suggest buying a Wusthof or a Shun

u/sparkl3wings · 1 pointr/uwaterloo
u/truxtian · 0 pointsr/Cooking

If you have cheap knives, don't bother. Just get this chef knife, have it professionally sharpened 1x a year, and in between hone it every time you use it: http://amzn.com/B000638D32

If your knives are spendy (my chef is about US$220), then take it to be professionally sharpened. In Los Angeles, you can get that done for about $6/knife.

u/awksomepenguin · 0 pointsr/AskCulinary

A good knife is always a good idea. That being said, there are knives out there that are cheaper than the one you're looking at. I have the Victorinox Fibrox 8" and I love it. From the first cut I made with it, I knew I had a good knife. It's a solid knife for a home cook. If you still want the santoku style blade, Victorinox also makes one with a Granton blade for about 1/4 the price.

One other point: if you do get a good knife, make sure you have a good place to store it. You don't want to just put it in with the rest of your cooking utensils; it will get all beat up and blunted very quickly. The best option is a heavy wood block with slots to put the knives in. But you can also get something like this. I have one that has slotted foam at the end to stick the knives in. Other maintenance items like a honing steel and a whet stone are good to consider as well.

u/Cutoffjeanshortz37 · 0 pointsr/Cooking

But they aren't getting the job done. You're not cutting your veggies, you're pushing super hard on them until they break. Go home, try the paper test, watch as you can't cut shit. You may think everything is ok, until you try an actual sharp knife and realize you've been lying to yourself all along and that the old dull one was complete and utter shit. And you don't need expensive knives, one of my go to knives in my drawer is from Target, but I sharpen it once a year and use a honing steel before every use. Make all the excuses you want or learn. it's up to you. Glass cutting boards kill knives, your knife is dead. It's that simple. Get a thick plastic cutting board and either a sharpener or a new knife, you can have both for $45 total off amazon.


https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32


https://www.amazon.com/OXO-Grips-Utility-Cutting-Board/dp/B000CBOTQ8/


The knife I hear you can get for $25 other places and there are probably cheaper cutting boards out there, just don't get too thin or they will warp and not stay flat.

u/smileybob93 · 0 pointsr/AdviceAnimals

Unironically, this.

u/BostonEnginerd · 0 pointsr/AskReddit

In my opinion, the bare minimum of what you need is:

  1. A decent chef's knife. This one comes recommended by Cook's Illustrated and is pretty cheap:
    http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32

  2. A good sized stainless steel saucepan.

  3. A good sized stainless steel sautee pan.

  4. Some heavy gauge aluminum jelly roll pans. Something like these:
    http://www.amazon.com/Norpro-Commercial-Grade-Aluminum-Jelly/dp/B000F7A58U

  5. Parchment paper.

    Don't waste money on cheap cookie pans.

    A great addition on top of this would be a good cast iron skillet and a cast iron Dutch Oven. I would shop secondhand market for these.

    I would avoid aluminum (Non-clad) and non-stick cookware. The aluminum stuff reacts with acidic foods and the non-stick cookware flakes off eventually. Stick to stainless steel for the most bang for your buck.
u/adrr · -1 pointsr/funny

I have 3 globals and they are great knives but i don't think they are worth the money. I really like this knife though http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32/ especially when you factor in the cost.