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

We found 249 Reddit comments about Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Cutlery & Knife Accessories
Chef's Knives
Home & Kitchen
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black
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.
Check price on Amazon

249 Reddit comments about Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black:

u/gypsysauce · 772 pointsr/IAmA

I second the kitchen knife. It's a game changer and makes meal prep fun, which kind of pays for itself. Victorinox makes a great 8 inch chef's knife in that price range; I personally opted for the Frosts by Mora of Sweden which was around $50 as well.


Highly rated Victorinox 8" chef's knife for less than $40

Same knife with nicer Rosewood handle for $42

Swedish made Frosts by Mora that I opted for based on previous experience with Mora and am very happy with

Edit 2: Here is a pretty good article with some basic care instructions for your quality knives.

u/CheeseSteakWithOnion · 563 pointsr/IAmA

Here are 4 things that I think will allow you to cook about 90% of everything you see on the internet.

A decent 8" kitchen knife. The Victorinox is a heavy lifter without breaking the bank.

A solid dutch oven. Here I recommend a Lodge, but Le Cruset is fantastic as well. A dutch oven allows you to do tons of one pot meals, braising, frying, soups, sauces, baking bread etc..

A 12" fry pan. This is for proteins, sauteing, all kinds of breakfast applications (eggs, homefries, shakshuka, etc).

A 3 qrt saucier. This one is pretty pricey, but you can get other good, cheaper options if you do a little research. This can double as a pot to boil water, make sauces, curries, and candy. A sauciers smooth sides are much easier to clean and can serve as a good compromise between a saucepan and a saute pan.

I've listed them in order of importance. A knife and a dutch oven can do a ton by themselves. I'd also recommend a pair of kitchen tongs, a handheld fine mesh strainer, and am immersion blender. In fact, I'd try to get those before the fry pan and the saucier, they open a lot of doors for you.

u/CactaurJack · 377 pointsr/ExpectationVsReality

Here you go Everyone that has ever worked a kitchen knows this knife and knows that, it's fuck ugly, it's cheap, and god damn is it the toughest, hardest working tool in the damned kitchen.

u/greenhokie · 159 pointsr/EatCheapAndHealthy

Victorinox Fibrox fits the bill, very widely recommended, and what I've used for quite a while now as well.

u/TheBimpo · 43 pointsr/Cooking

Victorinox 40520 Fibrox 8-Inch Chef's Knife is a great value. Comes recommended by the staff at America's Test Kitchen and is well within your budget at $24.95

u/bearpics16 · 43 pointsr/Cooking

Quite honestly, this is one of the best knives out there: The Victorinox Chef Knife

Cook's Illustrated did a review on dozens of high end knives with prices running up in the several hundred dollar range and they concluding that this was their favorite (they are not sponsored in any way by this company)

I was prepared to drop around $300 on a good chef knife, but I'm so glad I didn't. The one and only downside is that is not a fancy looking knife. If you don't care about that sort of thing, then this is the knife you want. I like it better than any Wusthof

Edit: the reason I like it is that it is very easy to sharpen and if just feels perfectly balanced. I really like the feel of the grip too. Out of the box it comes insanely sharp and it stays sharp. The low pricetag makes more me willing to abuse it, and it's taken the abuse and then some.

u/nickkoch · 43 pointsr/BuyItForLife

If your a home cook I recommend the Victornix Fibrox. You can buy it for under $40 and it's an amazing knife for that price.

Recommended by america's test kitchen.

3,500+ 5 star reviews

u/Khatib · 35 pointsr/videos

A chef's knife. Probably 8 inch by the looks of it.

This is my favorite "cheap" one. I love this thing.

Victorinox Swiss Army 8-Inch Fibrox Straight Edge Chef's Knife

u/Sleisl · 34 pointsr/Cooking

Victorinox Fibrox 8-inch Chef's Knife - $22 - $45 [1]. X50CrMoV15 high-carbon steel [2].

u/cocotel69 · 33 pointsr/Cooking

Stay at home Dad here. I cook for six every night. Prior to about four years ago the most cooking I did was on the grill. I started with the Betty Crocker Cook book. Literally. Red book in binder format. It has simple comfort food and the recipes are simple. I now have 30+ cookbooks, some better than others. (Giada's are only good for the pictures.) Once I started cooking, I then started watching Alton Brown for other ideas and other techniques, but without a firm base of at least six months of trial and error, it won't help much. Without that, it'd be like watching a Michael Jordan video having never even picked up a basketball and thinking you could play like him. Get used to the environment first.

Start simple. Do a chicken breast and a vegetable from a can. Maybe rice. But note what works and what doesn't. Get a feel for what a "done" chicken breast looks like and feels like. Same with a pork chop. Same with some pasta. Get yourself used to the chemistry and physics of cooking first, then work on more complicated techniques and dishes.

Starter Supplies:

  • One good frying pan - nonstick

  • One good Chef's knife - [$25 on Amazon]

  • Cooking Thermometer - $14 on Amazon - Cook all meats to 160 degrees F to start. You can get fancier later. To start don't poison your guests.

  • Flexible cutting boards - $5 Amazon This makes it easy to chop and then dump straight into the pot/pan.

    Clean while you cook.
    Salt and butter are always your friend. And cheese. If something sucks, add cheese. Good luck!!! Report back please.

    TL;DR Just start cooking. Keep it simple, but start cooking.
u/nimbycile · 31 pointsr/Cooking

Buy this -

It's good, cheap and you won't worry about ruining it. If it turns out you're really getting into cooking, then buy the $100 chef knife later.

u/andyfsu99 · 27 pointsr/MealPrepSunday

>But for real, you need a knife with a nice depth to it, so you can get a good chop on. Even a cheap one treated well would be better than chopping with the one you have.

A decent knife is a must. That's the classic "low cost, but decent" choice (there are others, but this is the most commonly available choice). It will make a big difference. Makes a good present if you can't afford it outright.

u/jackson6644 · 27 pointsr/cookingforbeginners

No question: Victorinox Swiss Army 8-Inch Fibrox Straight Edge Chef's Knife

u/NWSAlpine · 27 pointsr/AdviceAnimals

Yes stay away. The go to Chef knife for high quality volume for little money is the Victorinox 8" or 10" fibrox chef knife

u/socialisthippie · 26 pointsr/ArtisanVideos

Good, sharp knives dont have to be expensive.



Slightly more expensive steel:

Ceramic is suuuuper insanely sharp and holds an edge for a very, very, long time if treated properly. It is however possible to break the blade with a sharp impact or drop. Not really feasible to sharpen at home. Kyocera does offer free lifetime sharpening if you pay shipping though.

Steel is nice because it's easy to sharpen at home with a little practice. I actually really enjoy sharpening my steel knives now that i am comfortable with the process. It's very zen. You'll just need a decent water or oilstone and some patience to learn.

u/MakerGrey · 23 pointsr/BuyItForLife

I spent nearly 20 years as a cook-then-sous-then-exec in fine dining kitchens. I've bought cheap knives, and I've bought expensive knives. I finally found my sweet spot split between Misono Swedish Carbon and Misono UX10s. I have a few different styles of knives in each, and they each have their ups and downs. The downside to either of those is that they're not exactly cheap (but you can spend way more if you're so inclined).

On the cheap side of things, this series of knives form Victorinox is probably the best value out there. For a home cook, these are absolutely bifl, but they're not exactly sexy.

My recommendation when anyone asks me a question like this is to go for the Mac Professional Series. They're fancy enough to be a little special, but not so special that you're afraid to use them. Full disclosure, I still use a Chef Series Mac 5.5" utility knife. In a professional kitchen, your utility knife gets so much more use than you'd imagine, so having a cheap one without the bolster is nice in case someone drops it in the fryer and kills the temper, or kicks it under the dish station etc. For home, I'd get the nice (pro series) version.

Anyway, for a first investment in nice knives, I'd go for an 8" chef's knife, dimples or not, it makes no real difference, and a 5.5" utility knife. The second addition would be 10-12" carving knife. Of course, a serrated bread knife and a small paring knife are necessary, but that's where those Victorinox knives I linked above are perfect.

I'm sure the bifl crowd here will crucify me for recommending stainless, but unless you're using your knives every day for hours a day, it's way too easy to get lazy and you end up with pitting and rust on all those fancy carbon knives, and that makes you less likely to use them.

For sharpening, get a 1000/6000 grit whetstone. When I was cheffing for a living, I hit the 6000 every day, and the 1000 once a week. Now, I cook dinner maybe 4 times a week, and I hit the 6000 once a month, and the 1000 like once or twice a year. Keeping the knives in cases helps with this. Drawers will kill the edge. Youtube has plenty of tutorials on how to use a whetstone and keep everything straight.

As far as "sharpening" steels go, it's nice having one around if you're doing a ton of knife work and need a quick touch up, but slapping a knife on a steel is not the same as sharpening it, and if you let the edge get truly dull (by hitting the steel instead of sharpening it), you'll have a bear of a time getting the edge true again.

Anyway, if you buy something made by an ancient Japanese craftsman who's older than the volcano he forges in, sure, it'll be cool and have fancy wavy lines. If you buy garbage it'll be garbage. Whatever you do, just know that nothing screams recent culinary school graduate than a Shun santoku.

note: I've written "you" a bunch in here. It's less pretentious than saying "one may sharpen..." and less clumsy than referring to your partner at all times . I hope you'll forgive me.

edit: tl;dr get the Macs

u/pocketknifeMT · 20 pointsr/BuyItForLife

The dishwasher is bad for all knives. That said I should think you want to be looking at the Victorinox ones.

They are cheap and take a lot of abuse. But you will want to keep any knife sharp.

I have several I abuse in the dishwasher. I know a lot of Caterers like them too, because its not a devastating blow to lose one and if they don't go missing they will last and last as serviceable...but when you say dishwasher safe you have to understand you are saying "short early grave for my knife"

On the whole I would say its the AK-47 of chefs knifes. Its not "the best"...but it certainly is in the running for value for money.

u/SqueakIsALittleBitch · 18 pointsr/AskReddit

Victorinox 8" Chef Knife for $35. Perfectly good knife that will last for years.

u/russkhan · 18 pointsr/cookingforbeginners

How to wash a knife safely.

Don't get a set. Sets are designed to get you paying for knives you'll never use. I recommend starting with a chef's knife and a paring knife. The chef knife is your workhorse, you'll use it for almost everything. The paring knife is traditionally used for peeling and detail work, but just think of it as what you reach for when the job is too small for the chef knife. If you bake bread or buy unsliced loaves of it, you'll probably also want a bread knife.

Victorinox Fibrox knives are great knives for a new cook and an excellent value for the money. Here's their chef's knife, their paring knife, and their bread knife. That leaves you with enough money to buy a block and stay under $100. I like the wall mounted magnetic ones with a wooden face like this one myself, but there are plenty of other options if that's not what you want.

u/fishsupreme · 17 pointsr/AskCulinary

You could get a Wusthof Classic 8-inch chef's knife for $80.

If you're not willing to spend even that much, there's a reason this Victorinox Fibrox is the #1 seller on Amazon. It's stamped and has a nylon handle that feels cheap, but it works, it's well balanced, it can hold a good edge, and it'll last.

u/Dorkamundo · 16 pointsr/chefknives

So you are in TJ Maxx looking for a good Japanese starter knife? Probably not going to find one there.

That said, these are the same knife, no difference. Probably 440 steel and not worth your money. They go for about $15 on Amazon.

As far as a different option, I am not sure of a good one of this type at a cheap price. If you are dead-set on japanese-style, I don't have an answer for you.

But if you are willing to go western, go Victorinox Fibrox chef's knife for about $35.

u/zinko55 · 15 pointsr/Cooking

Victorinox 8 Inch Fibrox Pro Chef's Knife 40520, 47520, 45520 Frustration Free Packaging

u/salvagestuff · 15 pointsr/Cooking

You don't need a knife set, you can get the vast majority of kitchen tasks done with just a chefs knife and paring/utility knife. The rest of the set knives will usually just sit in the block gathering dust.

The Victorinox Fibrox chefs knife is a very popular recommendation because it is a pretty good knife for a pretty good price.

You can also consider a pairing knife from the same manufacturer.

u/jmottram08 · 14 pointsr/Cooking

Get a chef's knife. Buy the Victorinox 40520 Fibrox 8-Inch Chef's Knife. It has a lifetime warranty, great reviews, and is 25$. Same with the Victorinox 47508 3-1/4-Inch Paring Knife.

Get a good, thick, wood, end grain, 12" cutting board.

Watch some videos like this about how to hold a knife, and how to chop with one.

This will do the most toward making cooking easier.

u/Septotank · 13 pointsr/AskCulinary

The Victorinox Fibrox 8 inch chef’s knife is only $36 on Amazon and is consistently rated top honors by America’s Test Kitchen. It is sharp, keeps an edge, and even though I own a Wusthof I usually end up reaching for it first. It’s not $80-100 but I still can’t recommend it enough!

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

If you’re looking for something reliable and sharp for daily use (and aren’t yet sure-about/familiar-with high end knives), look no further.

u/cnash · 13 pointsr/Cooking

This /r/ gets this question all the time, and the answer is always the same. The Victorinox is the best choice. It's not the very best knife in the world (though it is, by unanimous acclaim, the best under-$50 knife), but once you go beyond the basics, knife preferences vary wildly from person to person, and you have to pick it for yourself.

u/beurre_noisette · 13 pointsr/Cooking

You don't need a set at all. Buy one chef's knife, a paring knife, and maybe a bread knife--and they don't have to be from the same brand. Buy one that feels good in your hand. You can try Wusthof and Shun at Williams-Sonoma.

None of them are that amazing if you don't keep them sharp anyway.

If you want to save money, get this one for now, and only upgrade for a good reason:

u/oddlycalm · 12 pointsr/AskCulinary Good starter knife, cheap, solid, not too flashy.

u/Durchii · 12 pointsr/videos

Victorinox makes an excellent 8-inch chef's knife that sells for $30 on Amazon.

I have two of these and they sharpen up with stones really well, however it usually only takes a couple of swipes on my honing rod to restore the edge. Very solid knives, and if something happens to them... well, they're only $30, so I won't cry over it the way I would a Shun.

u/Fl1pzomg · 12 pointsr/Cooking

For those getting into knives and wondering what a good starter is. I highly recommend Victorinox's fibrox chef knife, its a good bang for your buck.

u/kittlesnboots · 12 pointsr/Cooking

America's Test Kitchen, cookbooks or the PBS show (your local library may have the DVD's to check out).

Cook's Country magazines or cookbooks-also very likely your local library will have available to check out.

They both have nearly fool-proof recipes that are pretty basic, everyday American-style recipes with color pictures. Sometimes they do stir-fries or other sort-of ethnic cuisines. Good instruction on WHY you are doing something and points out essential techniques/ingredients/equipment. You will generally have good success with their recipes, which will be satisfying to make, and teaches you how to cook at the same time. Cook's Illustrated magazines/cookbooks are also very good, but they don't contain photos, and tend to be either more complicated recipes, or require things a new cook probably doesn't have--however they are an EXCELLENT source for equipment ratings.

I also like Alton Brown, but don't have any of his books. He explains the science behind cooking and his recipes are very good.

James Kenji Lopez-Alt's The Food Lab is excellent, another "science of cooking" guy. His pancake recipe is my all-time favorite.

Mark Bittman's How to Cook Everything books are good, and quite comprehensive, but lack the "why" that the above sources provide.

I do not recommend Pinterest or All Recipes or other online recipe aggregates, they are chock full of bizarre untested recipes that typically utilize "cream of crap" in everything. You will become frustrated with their recipe failures.

This knife is essential: Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch

Cooking is one of the most satisfying hobbies! Good luck!

u/out_stealing_horses · 12 pointsr/SubredditDrama

Well, they help. If you're cooking in a fine dining kitchen, there's a reason why those folks usually have their own knives, and they are usually really expensive.

Cooks Illustrated loves the Victorinox Fibrox chef's knife, and it's quite inexpensive. It's a workhorse, and it will get the job done for most cooks.

That said, if you hold and use a Victorinox and then use one of the Damascus steel Shun knives on something that's a pain in the ass like a butternut squash? The quality difference is enormously apparent. The shun will hold its edge longer, it's much lighter in the hand, it will make finer cuts, and all of those things will translate to "nicer" feelings in a cook that's cutting stuff.

Sharper knives are better, from a safety perspective. You cut faster, truer, and require less force behind the knife, meaning less risk to your digits if you accidentally get one mixed up with a steak.

u/Dogwithrabiez · 12 pointsr/chefknives

You're new to the industry, and new to cooking. Quite frankly, your skills are at the point where you won't really have a huge preference one way or the other, and you won't perform any differently with a 50 dollars knife versus a 5000 dollar knife. Similarly, fancy whetstones, glass stones, sharpening systems, etc won't make a difference either.

Right now, get the basics. Good solid stuff that's relatively cheap so that you can figure out what you like, and don't like. You have 1300-1500 to spend-- Good. Save it for now. Industry doesn't pay much. Here's the basics to start you out that has the best bang for buck, and gives you some different styles and feels to try out, so that you can figure out what you'll eventually enjoy the most. If you want more information on any of the knives, let me know.

This is a knife that's full tang, VG-10 steel(same as Shun), and has decent heat treat. Western style handle, with a westernized santoku Japanese style blade. At 60 bucks, it's a steal.

Ubiquitous western style knife. Steel is the same as the more expensive Wustofs, Mercers, and anything that claims to use "German Stainless Steel". It's all x50crmov15, with slightly different heat treats. Victorinox does it right.

HAP40 high speed tool steel. This is the high tech stuff used in blade competitions. Japanese style handle, maintains a really sharp edge for a really long time. A little more expensive, but that kind of steel for that price is really, really worth it.

Look, a cleaver's a cleaver. You don't need fancy steels or anything-- You just need a whole lotta force behind a whole lotta steel. Hone and sharpen often, and this'll do great for you.

Speaking of cleavers, though...

Chinese cleavers are awesome. They're not actually cleavers though, don't use them on bones and the like-- They're the Chinese version of the all purpose chef knife or gyuto knife. Chinese chefs are expected to be able to do everything with this knife, from fileting to tourne to peeling to chopping to brunoise, so they're actually quite versatile. Speaking of which-- This also fills in for the Japanese Nakiri role. Tons of fun to use.

This is a fantastic stone, one that Master Bladesmith Murray Carter uses. I ran a knife sharpening service, and this is the one I used for most knives as well. Since you won't have to deal with weird recurves and tantos and nightmare grinds and the like that can show up on folding knives, this will serve you very well.

This is in case you get some gnarly chips on any knives. This'll get it out quick and easy. Bonus-- Use it to flatten and maintain your King stone. This and the King stone is all you really need for sharpening. You can easily get a shaving edge with it.

Besides those, stick with what you got in the Mercer kit for the specialty knives. You really don't need fancy versions of those. You also really don't need a serrated utility knife at all. In the professional kitchen, the three knives that saw the most work were the overall chef knife(even for fileting and some light butchering), the 4 dollar Victorinox paring knife(quick and easy to sharpen), and the Mercer tourne knife.

Buying all this will amount to 431.31, giving you a combination sharpening stone, a flattening/reprofiling stone, and 5 fun knives of all different kinds to play with, at a fraction of the cost. You'll notice I didn't put any Super Blue or White #1 steels in there-- That's because A) They're more difficult to take care of, and B) They're really overpriced for what they are, simply because their "japanese" moniker makes people think they're super laser swords from a land of secret steels(they're not). The HAP40 steel beats these steels in pretty much every category.

Hope you found it helpful! Have fun with whatever you decide to choose.

u/MrDTD · 11 pointsr/gif

Pretty good for a cheap one

u/flatlineskillz · 11 pointsr/Cooking

I think the best advice I ever got on cooking was from director Robert Rodriguez (Sin City, Desperado, Spy Kids). Pick 3-4 of your favorite meals and learn how to cook them from recipes or youtube tutorials. Just cook them over and over again. From there at least you will get some basics down.

Speaking of basics, I have really enjoyed Basics with Babbish on youtube. Good Eats with Alton Brown too.

Something that will make the learning process a lot easier is to learn some good knife skills. Buy a bag of onions and get to chopping. If you don't have a good chef knife available, get one of these it will hold you over until you decide you need an upgrade. Good knives make cooking a lot more fun. Once you get the chef knife the other things you should think about getting down the line are a bread knife, paring knife (although I rarely use mine), a good cutting board ( I like my bamboo one).

Other basics to learn according to Anthony Bourdain are:

  • Cook an omlette
  • Make a stew (beef or otherwise)
  • Roast a chicken
  • cook a burger

    Most of all have fun! Mess around with different seasonings? My first adventures into cooking was adding different spices to instant ramen noodles during the summer for lunch. You have to eat all your life, you might as well eat well. Plus, the ladies love it!
u/CmonAsteroid · 11 pointsr/Cooking

Buy this one then spend the remaining $55–$155 on ingredients.

u/alienwrkshop51 · 10 pointsr/seriouseats

I'm a huge Kenji fan myself. I've cooked nearly half of the Food Lab book, and dozens of his recipes from the website, great stuff!

My thoughts on gifts

Lavatools PT12 Javelin

A Nice carbon steel wok

A good Dutch Oven

A torch for searing, or Creme Brulee

An awesome knife

Another awesome, but cheaper and well rounded knife

The list could go on, and on, and on....just some thoughts though.

u/prosequare · 10 pointsr/AskCulinary

I'd recommend a victorinox 8" chef knife with fibrox handle, like this

From the same brand, I'd grab a bread knife, a paring knife, and maybe a 6 inch utility. That will cover 99% of anyone's knife needs.

Then grab a sharpener. This kind works well:

You see a lot of hate for this type of sharpener around here because it removes more material than a stone. However- for someone who doesn't want to spend a ton of time and money using special water stones and sharpening jigs, it gets the job done very well. We used them in the restaurant kitchens I worked at. Quick and easy.

You might also get a honing steel.

Keeping knives sharp can be as simple or involved a process as you want. Being a master sharpener is not a prerequisite to being a good cook.

u/redmeansdistortion · 10 pointsr/AskMen

Get a decent chef's knife. I have this one and it has never let me down

u/OliverBabish · 10 pointsr/Cooking

A perfect chef's knife is the first place to start (that's my preference, the Wusthof Ikon Classic 8", $160). Go to a kitchen supply store, or even Bed Bath & Beyond, and test drive some steel - see how comfortable it is in your hand, how balanced it feels. If you want to save money for other things, you can't go wrong with the Victorionx Fibrox 8" chef's knife, at an extremely reasonable $40. The chef's knife is an impossibly versatile tool all on its own, but if you want a smaller knife for detailed work, grab a paring knife from whatever manufacturer you choose for your chef's.

A huge, heavy cutting board ($88). For most of my life, I went with the $20 3-packs of plastic OXO or other cutting boards, ranging from small to extremely small - nothing will slow down your cooking more than an inadequately sized cutting board. Things roll off, you pile up your chopped veg and run out of space, you feel constantly crowded, and you can never carve a whole chicken or roast. Buy a piece of non-slip material (usually used for carpets) ($9), place it under the cutting board when you use it, and it will never slip or slide around - more convenient and safe.

A Thermapen. Expensive - it's $100, but it's the fastest and most accurate kitchen thermometer money can buy. A less expensive alternative would be the Lavatools Javelin at $24 - not quite as good, but a damn sight better than any other digital food thermometer you'll get your hands on. This is essential for cooking any meat, deep frying, baking - it will change your game.

An All-Clad Sauté Pan ($129). Also expensive, but an absolute essential tool for everything from sautéing to braising to deep frying. Do not go cheap with your stainless - you can do cheaper than All-Clad, but even heating, comfort, and build quality are absolutely essential.

An inexpensive but awesome nonstick set($164 for 11 pcs). Alternately, you could get a very versatile 12" TFal Professional Total Nonstick, an impossibly stickless, oven safe, dishwasher safe wunderkind.

A 12" Cast Iron Skillet ($34). These are kind of a pain to take care of, but are invaluable for searing, baking, even serving. It'll last you a lifetime if you take care of it.

u/brennanfee · 9 pointsr/Cooking

The Victorinox with Fibrox handle has won the America's Test Kitchen best chef knife for many years in a row. It's only 35 bucks.

u/MrsWalowitz · 9 pointsr/Cooking

This Victorinox Knife is awesome. Rated by America's Test Kitchen AND is only $30

u/aureliano_b · 9 pointsr/ChapoTrapHouse

I don't have time to make sure it's comprehensive and everything but I can throw some stuff together real quick:


You really only need 2, a chef's knife and serrated knife. A pairing knife is occasionally useful but rarely necessary. If you really like sharp knives, buy a whetstone and learn to sharpen, cheap knives can get just as sharp as expensive ones.

u/the_hamturdler · 9 pointsr/LifeProTips

It's inevitable for these knife threads, so I guess I'll be the one to post it:

The best knife you'll get for the money. $50 sounds expensive, but you really only need two or three knives to do most of the stuff in your kitchen.

u/zapatodefuego · 8 pointsr/Cooking

Victorinox 8" is the best value in that price range.

Tojiro DP gyuto is the best performer but is slightly over $50.

You might want to check out r/chefknives as well.

u/barlister · 8 pointsr/Cooking

For a cheap knife that is comfortable to use and decent quality and easy to sharpen I like the victorinox fibrox. I prefer it to my henckel's knives.

u/llamacolypse · 7 pointsr/AskWomen

Victorinox 8 Inch Fibrox Pro Chef’s Knife which I got for my husband, we needed a better kitchen knife and this one was rated pretty well by america's test kitchen

Chooka rain boots I have thick calves and these rain boots are fantastic, they're a bit wide too so I can wear wooly socks with them.

My Asus laptop

This cat lounger my cats love, especially my chunky one

And my air purifier

u/landragoran · 7 pointsr/AskCulinary

unless i'm mistaken, this knife is often recommended as a good first knife by cooking schools to new students. it's cheap and sturdy, apparently everything a newish cook could want in a chef's knife.

u/96dpi · 7 pointsr/Cooking

Victorinox Firbrox 8-inch chef's knife is a great knife, I've been using two of them for over five years now. Use the extra money to buy a honing rod/steel.

10 inches is a little unwieldy for most things, IMO

u/cbroughton80 · 7 pointsr/cookingforbeginners

I considered myself a beginner not that long ago and three things I found helped a lot were;

  1. Quality tools. They just make the process easier and give you one less thing to worry about. I like America's Test Kitchen and The Wirecutter for reviews when I'm looking to buy something new. A chefs knife is easily #1 on the list. I have the 8" Victorinox chefs knife ATK recomemds and I love it. Amazon link.

  2. A cast iron pan once seasoned has let me do so many kinds of recipes with one pan to worry about. A 10" Lodge should do you fine.

  3. Trusted recipies. I really like America's Test Kitchen. They're researched, thorough, and trusted. Skip the paid website and get their books like The Best Simple Recipies from your library or used on Amazon. I'm not a fan of digital versions I find them hard to browse.
u/OklaJosha · 7 pointsr/everymanshouldknow

Chef's knife. 8" is most common, I think. 7" and 6" work as well, might be better to have a smaller one if you're new. For an affordable, quality option the Victorinox is highly recommended.

u/turkeybone · 7 pointsr/AskCulinary

As everyone is/will be quick to answer, one of the best values out there is the Victorinox Fibrox.

It's not flashy, it's not forged in the blood of peasants, but it works great and does exactly what you want/need it to. I've worked in restaurants and I use a fibrox half the time at home.

The next level I guess would be a Wusthof/Henckels/Global/Shun, which are made a little better, look nicer, and have some personality to them. They are in the price range you mentioned, but there are definite differences to them that are best explained by you trying them out rather than me saying Wusthofs are "rounder" than Henckels, Globals are light and slippery, etc.

After that you start getting into the more high-end stuff, usually $150 and (much) up. My starting point (and one of my favorites) in this would be a Misono UX10.

Of course, everyone's opinions will vary... but not really on the Victorinox. I don't think I've seen anyone NOT like that knife yet. And it's $40 or less.

u/Sully1102 · 7 pointsr/Cooking

That's like asking if you prefer blondes or red heads. Knives are a very personal thing.

This sub loves the Fibrox 8":

I love my Shun chef's & paring knives, personally.

The serrated blade, I just picked up something from Target. The cleaver I have I picked from Amazon. Just need something heavy.

Lastly, red heads. Always.

u/monikioo · 6 pointsr/Cooking

Not even. $27 for a victorinox chef's knife. Awesome knife.

u/TrandaBear · 6 pointsr/IAmA

Bro, I've been there. Cept I'm not a teacher. Anywho the Victorinox is for you. Its functional, durable, and easily replaceable. You can even spring for two, a poultry knife and an everything else knife.

u/Nanojack · 6 pointsr/pics

Take those things back and get yourself an 8-Inch Victorinox chef's knife. About $30 and it'll do just about anything you want, including slicing butter.

u/faithdies · 6 pointsr/knifeclub

Victorinox 8 Inch Fibrox Pro Chef's Knife

That's the one I'm thinking of.

u/mikeocool · 6 pointsr/Cooking

While in certain aspect you're right, you do get what you pay for, it also pays to be a discerning consumer. A $1 dollar tree knife might not have been a great buy. But a $700 set of CutCo knives probably includes a half-dozen you won't need or use, so if you did have $700 to drop on knives, your money would probably be better spent on a few really high quality knives (personally I'd be happy with a chef's knife, a pairing knife, and a bread knife).

If you don't have $700 to drop on knives (as I imagine is the case for most people), a quality knife certainly isn't impossible to come by. People in this subreddit seem to swear by this $30 chef's knife:

If you want to spend even less, but still get a half decent knife pickup a Dexter-Russell at a restaurant supply store for $12. It's designed for and used in restaurant kitchens all over the place, so it'll probably get the job done for you, and when it gets dull just buy a new one!

u/bloomer96 · 6 pointsr/Cooking
u/SkincareQuestions10 · 6 pointsr/chefknives

This is the best starter knife you can buy. Many kitchens issue these to their cooks. They are well designed, can take a beating, and sharpen easily. I've had mine for 6.5 years and still use it regularly. It still takes a wicked edge on my stones.

u/arcticamt6 · 6 pointsr/Cooking

You're better off not buying a set. Buy 2-3 better quality knives. Victorinox makes good quality knives for fairly cheap.

You will also want a knife sharpener. A dull knife is a dangerous knife. Most people don't sharpen their knives at all. A honing steel is not a knife sharpener.

Use the rest to get some steak knives if you wish. Also, you have some left over for if you decide you want a bread knife or a slicer.

u/Sancho_IV_of_Castile · 6 pointsr/knifeclub

My generic advice when I see people using folding knives for food prep (some or all of it may be inapplicable to you):

u/rodion_kjd · 6 pointsr/AskCulinary

I would say that in the most broad way of looking at things, high quality items aren't put on 85% off clearance. You never go to the Rolex store for an 85% discount, you never buy a Porsche at 25% off, etc. In addition it is rarely in your best interest to buy a "set" of knives because you'll either pay way too much or way too little and end up with some stuff you won't need.

From what I can tell from a little bit of google they're hammered knives that will run in a set of 3 for around $70. They're more than likely okay but the general consensus around here is the Fibrox is the knife to buy if you just need a general kitchen workhorse for the home cook.

Those Seki Tobei knvies look cool but my guess is that's their most distinguishing features.

u/flyawaylittleone · 6 pointsr/knives

Many professional chefs swear by Victorinox, and this one is the best bang for your under $100 budget by far:

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

^ you might want to pick up a paring knife as well, if you don’t already have one...

Victorinox 3.25 Inch Paring Knife

u/desmond_tutu · 5 pointsr/KitchenConfidential
u/Madkey · 5 pointsr/AskCulinary

[This Knife] ( came highly recommended in a different thread. I have not used it personally though.

u/a-r-c · 5 pointsr/Cooking

> What brand knife set are good brands.

don't buy a set, they're often garbage, overpriced and/or overstuffed with junk you don't need

get one good chef's knife (classic european, or asian styles like the santoku and gyuto are popular), a cheap paring knife with a comfortable handle, a big serrated bread knife, and a honing steel.

3 blades and a steel to keep them honed is all you need—maybe a whetstone too if you're really intense. I have a cleaver that I really like, but those 3 knives (especially my gyuto) handle 90% of the disassembly in my kitchen.

you're looking at ~$40-80 for the chef's knife (8-9" is ideal), and under $15 each for the other items

u/articulatecloud · 5 pointsr/Cooking

It sounds like you need some advice for the college budget mate! First, don't think about buying a knife set. Never. Second, I would recommend either a 6 or 8 inch santoku knife, or simply a chef's knife. My personal favorite is my 6 inch mystery brand santoku--kept razor sharp, feather light, chopping is a cinch. If you'll be cooking lots of meats, then get an 8 incher with a heavy weight to it, like this Henckels I have. For ultimate budgeting, buy this
Source: Experience

u/MrLuthor · 5 pointsr/KnifeDeals

Seems a little spammy as this is the only post ever on OP's account.

If you are looking for a budget 8-Inch Chef Knife check out this.

u/dummey · 5 pointsr/BuyItForLife

Kitchen stuff along with the effort put in to learn can pay dividends. You'll probably end up saving money, impressing dates, and just enjoying life more.

Example of things in this category:

  • Cast Iron Pan (~20$)
  • 1-qt Pot (~10$), I've actually found my Ikea one to be extremely well made. General rule is that you should feel comfortable fighting zombies with it.
  • Chef's Knife (~40$)
  • Sheers (~20$)
  • Cookie Sheet (~10$), I find a secret to eating healthy and cheaply is to just roast a bunch of vegetables.
  • Rice Cooker (I'm Chinese and biased on this one)

    The above makes up the core of my BIFL kitchen stuff. I have other stuff, like cutting boards, sous vide, grater, blow torch, etc. But those things are not necessary and don't last for life.
u/SunBakedMike · 5 pointsr/GoodValue

If you really want to get a block set then try the Victorinox 7 piece set. But honestly building your own is better.

  • Get a universal block like this or this. Avoid wooden blocks, they may look nice but sooner or later unseen crud is going to build up. The Polymer blocks can be taken apart and the insides cleaned out.

  • Victorinox 8 in Chef's Knife best bang for your buck ~$35

  • Mercer Bread 10 in Bread Knife ~$17

  • Victorinox Paring Knife ~ $9. Wusthof is supposed to be better but I'm not spending $40 for a paring knife.

  • Kitchen shears depends on what you are going to do. Light duty shears get a Victorinox Classic ~$14. You'll be able to do all kitchen tasks and occasionally break down a chicken. If you plan to break down chickens more than occasionally then get a Shun Kitchen Shears ~$70. If you plan to break down chickens often then get dedicated heavy duty chicken shears (can't help you with that) and a Victorinox for the light stuff.

  • Get a sharpener. If you're willing to learn how to sharpen get a Spyderco Sharpmaker and a cut resistant glove, if not get a Chef's Choice 4643. The Chef's Choice is a poor 2nd choice I urge you to get a Spyderco, but DO NOT forget the cut resistant glove. Most people after they get good at sharpening become less paranoid about cutting themselves and that's when they cut themselves.

  • Get a honing steel any will do but I like the Wustof 9 in it's magnetic so it'll pick up any metal dust even though I always wipe my knife on a damp towel. Honing and sharpening do two different things. You should hone often, sharpen rarely.

    Here is something from r/ATKgear if you want another opinion.

u/FUS_ROALD_DAHL · 5 pointsr/food

I am far, far from an expert but I would not recommend the Global for a first chef's knife. Aside from being pricey, the handles aren't for everyone (they look very cool, but being just dimpled metal, they don't really offer much grip especially if the knife is wet). I also own the Victorinox Fibrox/Forschner and love it. Extremely sharp and the handle is great. Also, for the price you don't have to worry too much about messing it up. It's long been recommended by Cook's Illustrated, and in the latest issue they did a large comparo just to see if the Fibrox could still compete, and it's still their #1 pick for inexpensive knives (under $50).

u/AzusaNakajou · 5 pointsr/chefknives

Get a Victorinox 8" and a larger cutting board preferably not made of bamboo and definitely not glass/steel

u/tppytel · 5 pointsr/Cooking

Victorinox 8" Chef's Knife - just a terrific knife for the price. I use it alongside a 10.5" Wusthof that cost 4x as much and I'm not disappointed in it.

u/CarterLawler · 5 pointsr/Random_Acts_Of_Amazon

Everyone (who is not a danger to themselves or others) should have the Victorinox Fibrox Chef's knife. It is every bit as sharp as a $100-$200 chef's knife, hones well and is very sturdy. I've had mine for about 10 years now, and the best part is, if it gets damaged beyond repair, its only $45 to replace it.

And what would a RAoA discussion be without some A:

u/Guygan · 5 pointsr/Cooking


What kind of cooking do you do?

You could do a lot worse than this one:

u/slowwburnn · 5 pointsr/knives

The Victorinox Fibrox series is the go-to budget kitchen line. They're cheap and sturdy and they take a great edge and hold it pretty well.

u/Veritas413 · 4 pointsr/AdviceAnimals

Yeah. AMWAY's not telling them to go back to the kitchen in every restaurant they eat at and try to shill their steel. They know the kitchens already know what's up.
But someone who never paid attention to their knives? Bought a cheap set a decade ago and throws them in the dishwasher and never sharpens/hones them? Cutco would be a completely revolutionary experience for them. Which is exactly their target demo. Someone who has just enough money to afford the knives, but they've never tried any of the competition or used a decent blade.
I absolutely love my Victorinox 8" chef's knife (thanks Cooks Illustrated), but after I got it, I got a decent 15^o sharpener (also thanks CI) and took it to my old shitty set (similar to this), and now that I've learned how to take care of an edge, they're passable. Better than they were out of the box, I think, but that was a lot of years ago. I mean, it ain't Wüsthof or Shun, but I'm no professional, so I don't want to shell out that kind of cash... I mean... I DO... But I can't.
It's like someone who never used a food thermometer discovering ThermoWorks. Changes your whole outlook.

u/DoctorWongBurger · 4 pointsr/AskCulinary

Get the Victorinox on Amazon, I was skeptical about it being a "cheap" knife but it's amazing, it sped up my prep time for dinner and I can make a huge meal so much faster now with it.

u/Mortgasm · 4 pointsr/chefknives


I sold my set of Shun knives for $500, bought a 1k and 5k Shapton, an Ikazuchi 240, and a bunch of cheap stainless knives for my family to use.


They are also for me to practice sharpening and see if I like a cleaver and Nakiri.


The two kiwi's were $12 from Amazon. They came pretty dull. I've worked the Nakiri up to a reasonable sharpness with three 1k passes and cloth stropping. But it's still not very sharp, barely takes off arm hair.



I've probably done a few hundred passes on the 1k stone for each section of the knife. Burrs form, come off. Still not super sharp. I don't know if these are worth the time.


The victorinox fibrox 8" came pretty sharp. I've done about 3-4 1k sessions of about 100 strokes. It's gotten sharper. I find it somewhat difficult to sharpen.



The chef cleaver is amazing! I love this knife. Out of the box it's super sharp. With one session of 1k and 5k it got even sharper. Very happy. Not sure I yet like the chinese cleaver, it feels very unfamiliar but it's a great knife.




I have watched just about every video imaginable on sharpening and read a lot here. I'll just keep learning but I have a few questions.


My goal with these is to keep a decent edge for a month or longer. I have a shapton 1k and 5k. Is the 1k enough? I've heard it's a coarse (maybe 800) whetstone.


And the the 5k (I've read) is too high for budget stainless sharpening (not polishing, no need for that.) Do I need something in between? The 2k Shapton is affordable. The 3k chosera is expensive but maybe better? Any other suggestions?

u/cryptothrowaway · 4 pointsr/UIUC

The above knife is $30.00 and was rated best overall knife by chef's magazine. If you're looking for quality steel , and don't care about a brand name, this is a very good knife.

u/Yankee14 · 4 pointsr/Breadit



Around the 3 hour mark, you need to start prepping the kitchen for the tasks of cutting, shaping, rising, boiling, cooling, topping, and baking. You need:

u/Corpuscle · 4 pointsr/Cooking

Knives are things people to get pretty fetishistic about. In practice, pretty much anything sharp and approximately the right size and shape will work just fine in a home kitchen.

This is my workhorse knife:

It's a good weight, easy to maintain and comfortable in the hand. I use it every day, sometimes a LOT. It makes quick work of whatever I need it to do.

But it's not fancy, and it's not pretty. It looks and feels cheap, because it is. But cheap doesn't mean bad. It's an excellent knife in utilitarian terms.

So to answer your question, you should buy whatever knife…

  1. You will actually be comfortable using every day
  2. You will actually maintain so it stays clean and sharp

    Do you need a $100+ knife? Absolutely not. But if it would make you happy to own one (including enjoying how it looks) and you will actually use and maintain it, then by all means buy it. Cooking at home should be a fun thing to do, not just a chore you have to slog through. It's entirely okay to own tools that make cooking fun for you, even if those tools aren't strictly worth the money in pure utilitarian terms.
u/UncleEmu · 4 pointsr/KitchenConfidential

You'll have way fewer friends but the ones left will be chill as fuck

there are no other activities

everything will hurt

Get crocs if you're just testing the water

birkenstock bostons if you're serious

buy this knife

u/epyon22 · 4 pointsr/MealPrepSunday

Seriously good budget blade. I feel like this and a good cutting board is something every emerging adult needs to discover the joy and thriftyness of cooking for your self.

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

u/VtgHusk · 4 pointsr/BuyItForLife

This chef's knife or maybe some decent stainless cookware.

u/RN222 · 4 pointsr/Cooking

I love this knife and it's under $50. Victorinox 8 Inch Fibrox
Victorinox also makes a great paring knife. America's Test Kitchen does product reviews and these always come out on top.

u/hoffeys · 4 pointsr/videos

> I do think the Wosthof is best for a filthy casual like me,

I recommend a $40 Victorinox for the filthy casual. It will give the same performance and quality at a fraction of the cost.

u/iratetwins · 4 pointsr/Chefit

I own the MAC chef's knife. It has held its edge really well. I honestly don't even maintain it that well and it still hasn't shown any rust or stains.

The Victorinox fibrox chef's is such a great basic knife. I just picked it up and it's holding it's edge very well. I also highly suggest their boning knife and paring knives which I've had for a couple of years now.

u/BriefcaseHandler · 4 pointsr/AskCulinary

Checkout the victorinox line. They don’t have a full tang and it’s a fibrox handle but it’s very sharp, feels good in the hand, and it’s easy to sharpen. Plus it’s cheap, I enjoy this knife as much as my Japanese and German steel.

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

u/JordanTheBrobot · 3 pointsr/AskCulinary

Fixed your link

I hope I didn't jump the gun, but you got your link syntax backward! Don't worry bro, I fixed it, have an upvote!

u/chunkypants · 3 pointsr/Cooking

No need to spend $100, unless you make a living using a knife or you want to impress your friends with an expensive knife.

I have had one for 5 years. Easy to sharpen, goes it the dishwasher, indestructible. Use the money you saved to buy a sharpener and a honing steel. A cheap sharp knife is better than an expensive dull one.

u/Beastage · 3 pointsr/Cooking

Victorinox 8" - probably very similar to the one OP is talking about.

Nice and sharp, very durable, and very reasonably priced.

If you don't already have a sharpening steel or a handheld sharpener, definitely get one of those. Even a really high end knife will be ineffective if you don't sharpen it regularly.

u/handbanana6 · 3 pointsr/keto

Late to the party but I'd get a cheap Kai or Victorinox until you have the cash for something nice. It'll also let you learn how to sharpen and hone without messing up something that costs a few hundred dollars.

Santoku or Chef's knife should both work.

u/jasonbaldwin · 3 pointsr/EatCheapAndHealthy

I would never discourage someone from buying a good chef's knife if they have the means, but on a budget, this one is awesome:, for $36.59 as of this writing.

Cook's Illustrated agrees, which is generally good enough for me.

u/Cyno01 · 3 pointsr/AskCulinary

Mercer and wusthov are both fine knives, but if you want the most bang for your buck, you really should buy individually. That doesnt mean you cant get a nice matching set though. Copying and pasting this from a thread a few weeks ago.

>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
>And dont forget a honing steel.
>And MAYBE a pair of shears.

They wont come all together in a nice box, but no reason you couldnt get a nice block too and just wrap the whole thing...

u/cleartape · 3 pointsr/knives

Victorinox 8" Chef's knife, you'll love it.

Kershaw Chill is the only sub-20 dollar pocket knife I can think to recommend. Here is a review with several photos for size comparison. Kershaw makes several sub-30 dollar knives worth considering, though.

u/Electric_Rectum · 3 pointsr/videos

Cooks Illustrated consistently picks this knife as one of the best chef knives, even when compared to $100+ knives. At $37, it seems to be a pretty damned good deal. I haven't used one yet, but I'll probably get a set of Victorinox Fibrox knives when my current ones need to be replaced.

u/budo-rican · 3 pointsr/chefknives

Yes! I think the best Chef Knife for the dollar is victorinox 8" Fibrox.

Victorinox 8 Inch Fibrox Pro Chef's Knife 40520, 47520, 45520 Frustration Free Packaging

Rated best Knife by Cooks Illustrated and me ;)

u/esseestpercipi · 3 pointsr/Frugal

Cook's Illustrated has a lot of reviews of kitchen items, including knives. I have the magazine somewhere, and they chose one of the Victorinox Chef's Knives as their best value - performed almost as well as the higher-end knives but only $30 (at the time). I believe it's this one that's currently $40 on Amazon. The link above goes directly to their summary of their chef's knife criteria/testing, though unfortunately you need to subscribe to get full access to the website etc. etc. They do have a very thorough description of what they look for in a knife, and might help you in your general "What should I look for in a knife" question.

I've heard from multiple places that the average user only really needs 3 knives: a chef's knife, a paring knife, and a bread knife. I think bread knives are pretty hard to mess up - I just bought a bagel knife from my local superstore and called it a day. My current set of knives is actually a set of Kiwi knives that are very nice and sharp, but were really cheap at my local Asian store. I have this for my chef's knife (bought for $4 + tax) and this for my paring knife (bought for $2 + tax). They've served me well so far, and like I said, they're nice and sharp (though my paring knife has dulled since my roommate ran it through the dishwasher :( ). The only thing I dislike about them is that they're on the thin side. While I wouldn't call them flimsy, I am a bit afraid to use my Kiwi knives on something more difficult, like cutting up a pineapple. They do great on my veggies, though. If you have an Asian supermarket near you, maybe check if they have them?

u/chrisfromthelc · 3 pointsr/pics

You can get a knife professionally sharpened for a few dollars. I usually take our knives to the farmers market, and there's a guy that will do it for $1 per inch of blade. My main knives are in the $150 range, but a talented sharpener can make just about any knife better than it was new. Typically, less expensive knives come with an angle that's too low for easy cutting (especially delicate foods). A good bladesmith can fix this. When freshly sharp (and for a long time after), my 9" chef's knife will easily slice tomatoes without crushing; the knife simply floats through the item.

You won't need to spend $100 to get a solid knife. The Victoronix Fibrox is a nice blade for under $50. I keep that as a backup and for use at the grill/outdoor kitchen.

Once you've had a knife professionally sharpened, you'll wonder why you didn't do it before.

u/_Cjr · 3 pointsr/Cooking

A 50 dollar knife set will be a huge piece of shit,and 3/4 of them will rarely get used.

Get him (and your self) This knife.

Honest to god it performs as good and often better than knives 3x its cost.

If you do get it, make sure you tell him to hand wash only, and dry immediately. Don't let it sit with food on it, and store it where it wont get banged up by other cutlery. if he has to put it in a drawer, make sure he uses the plastic sleeve it comes with.

u/Day_Bow_Bow · 3 pointsr/ArtisanVideos

The only proper response to this is "then sharpen your knife."

If your knife is fucked, or you never invested in a halfway decent knife before, shop around and pick up a Victorinox chef knife.

From my experience, this is the the commercial kitchen workhorse in the US. It holds an edge if you treat it well, has a plastic handle and no crevices that might be hard to clean, and is an excellent choice for mid level cooks.

u/Taramonia · 3 pointsr/chefknives

Very generally speaking most "western" knives have larger curves to the edge which make them more suited to rock chopping and many of them use softer steels which take more abuse but don't get the same kind of edge you can from other steels. Japanese knives can still rock chop but many don't have as hard curves so they don't come up so high off the board for rocking. You probably already have a western style handle; a japanese or wa style handle looks something like this; something uniformly round or octagonal shaped. We'll go ahead and assume you want something stainless and with a blade size around 8inches or 210mm. The knife I linked would be your best starting option if you feel like trying out a wa style handle type, otherwise something like a Tojiro or a Victorinox are great budget chefs knives that are solid recommendations.

u/ricecracker420 · 3 pointsr/pics

On the lower end, check out victorinox

pretty comfortable to use, fairly sharp and durable, this is the knife I recommend for most situations

learn how to sharpen and maintain it, and you'll be good to go for a while

Once you get some good use out of it, you might want to upgrade to a nicer knife, and this is where you get stuck with a lot of opinions about who is the best

Japanese, european, hybrid

European knives (wusthof, henckle etc) will have more of a wedge shape (thicker at the top, narrower at the edge) and tend to be heavier

Japanese knives in general have a thinner angle than european ones

I personally like hybrid knives

I recommend going somewhere like Sur La Table and asking them if you can try out their knives, find something comfortable (they will all be very very sharp)

also, read this for reference:

u/yourmomlurks · 3 pointsr/Cooking

Get a good sharpener instead, maybe? I have several Victorinox Fibrox knives, which run $30ish? They have lasted me 10 years plus. However I have a Chef's Choice sharpener, which takes off some material (but again they were $30), but they are as good as new after my mother comes over and does the wham! Wham! Wham! chopping.

Ok so $45 now.

u/McWalkerson · 3 pointsr/KitchenConfidential

This is the knife. I’ve had mine for two years and absolutely love it.

u/ChillyCheese · 3 pointsr/Cooking

A $100 chef's knife will almost certainly be better, but you'll want a honing steel for that as well. You could get a honing steel first and see if it puts your knife into an acceptable state for what you use it.

If you want a quality knife that doesn't have much in the way of frills, this one is extremely well reviewed:

If you want to go into the $100-150 range for style and feel, look at Japanese if you want something very sharp and stylish, but will dull more quickly. Or German if you want heft and utilitarian, and won't dull for years.

u/bombergerd · 3 pointsr/Cooking

Without having seen the knives you are talking about it is difficult to say. But a good guess would be a Victorinox chefs knife. They are great knives for the price. Since they are relatively cheap, they tend to be used in situations where the knife has a higher chance of being damaged or not looked after.

In a commercial kitchen a lot of chefs will have a knife they prefer to use. They vary a lot and it is a personal preference. This is also why a cheaper knife might be supplied when it is being used by multiple people.

u/Ol0O01100lO1O1O1 · 3 pointsr/sousvide

Wow... they've got the Victorinox 8" chef's knife I've had my eye one for a while for $23 too. It received the top mark over at Cook's Illustrated. Better than $45 at Amazon (5 stars on 4,310 reviews), although even that's supposed to be a good deal.

Thanks... between the knives, a few other odds and ends, and the cambro you just saved me a ton. And for once on stuff I was gonna actually buy rather than stuff I don't need.

u/Homeostase · 3 pointsr/BuyItForLife

Best bang for buck is usually considered to be the Victorinox chef's knife.

Best bang for buck when it comes to Japanese knives is usually considered to be the Tojiro DP line. Much cheaper than Shun and just as good.

u/youngmonie · 3 pointsr/foodhacks

I'll second the cast iron pan. You can sear, sautee, bake and so much more in that. I like the 10" size myself, I find the 12" too heavy. If you want a big 12" I would go carbon steel. Just as versatile, but noticeably lighter.

Outside of that, a cutting board (Plastic is fine if you want to be cheap, though wooden is my preference) and a decent chef's knife.

In terms of utensils, you can get by for the most part with forks and spoons. Though if you feel like getting cooking only utensils, I'd suggest a wooden spoon, a thin flexible spatula, and a pair of tongs as those are the ones I use the most when I cook.

In terms of pantry staples, bare minimum would be salt, pepper, and cooking oil (no need for a fancy olive oil, vegetable or canola will do just fine). Outside of those, it really comes down to what you cook which will determine what's in your pantry.

u/FatChefBR · 2 pointsr/mildlyinteresting

For knives, the same rules apply. With even more emphasis in the safety aspect of it. A lot of people think that with sharper knives, you'll cut yourself more while cooking, but the truth is the exact opposite. Since the cook should let the knife do the cutting. If you're using strength, your knife is either dull or bad. Which is why you should buy good knives (and an okay whetstone) learn how to hone them and do so every 3 uses (I personally sharpen my knives before using and after washing).

Some people will tell you to buy Shun, others will tell you to buy Miyabi or Yaxell (personal favorite). But you don't need these, these are overkill and most chefs don't even use them on a professional kitchen (they might do so in events, but in a normal kitchen you wouldn't want to wear such an expensive knife)

So, all in all you could either go the cheaper way and buy Victorinox, which is a GOOD knife, nothing amazing about it, but reliable and that will get the job done. Also, it is very easy to sharpen.

If you want the mid-range price I'd say either Global, Henckels(If you chose Henckels, choose the forged, not the standard piece) or Wüsthof. I like all three, all of them will last you upwards to 20 years if you properly maintain and wash them buy hand (very important, a great deal of the damage done to knifes is while washing).

A good knife is a companion for the rest of your life in the kitchen. And these three are the best for heavy and professional use. Though the more expensive ones cut better, the wear on them is not worth it for a professional cook.

And lastly, don't buy a kit with 8 to 12 knifes. You won't use that. That is a piece of decoration, on which you'd be wasting money. You only NEED 1 good knife. It is best to have two or three, but no more.

Start with one, I think the best model to start off is the Chef's 8 inch. In either brand. If you enjoy it, go ahead to the chef's 8 inch and the utility and that's it!

Also, don't rule out Victorinox if you're just getting started, they make very good knifes for starters, and you don't need to worry much when sharpening them, since they sell a tool which can re-cut its edge to the proper shape, so if you mess up, you can actually "Reset to factory settings"

I'll link here the 8 inch chefs of the knifes I mentioned. You might find them small at first but even I rarely need to take out my 10inch or the 12 inch.


Henckels (forged):


Victorinox (weirdly, the bettex one [Fibrox] was 4 cents cheaper then the most basic. I am linking both, but i don't know if you can "reset" the blade of the better one)

Victorinox Fibrox:

Victorinox basic:

Victorinox tool (this is not a sharpener, this literally CUTS the blade back into shape):

u/chive_machine · 2 pointsr/pics
u/zerostyle · 2 pointsr/everymanshouldknow

As little as possible. The more crap you have, the more it weighs you down.
That said, every home needs some necessities to get by. For me those generally involve cooking, sleeping, and repairs. I just finished watching Parks & Rec and am in a bit of a Ron Swanson mood.

For the kitchen (all recommended by America's Test Kitchen):

Victorinox 8" Chef's Knife

Victorinox Paring knife

CDN Instant Read Thermometer

Lodge 12" skillet - cheap and will last you forever

Crockpot, 6qt - the one kitchen appliance I'd cheat with. Easy delicious meals. Toss in a cheap cut of meat (chuck roast, etc), salt, pepper, garlic, onions, carrots, whatever. Let it sit for 6-8 hours. Dinner for 3 meals.


I'd probably just pick up a cheap set of craftsman stuff (screwdrivers, hammer, sockets, pliers). Splurge on the ratchet and any power tools you need:

Bahco 3/8" ratchet - same as snapon F80 at 1/2 the price

Other misc. tools that are quite handy:

Magnetic stud finder - in a new place you're going to be hanging pictures, installing shelving, and mounting curtain rods. These are dirt cheap and super convenient.

Multimeter - Flukes will last you for life. If you need to do any electrical work, these are great. If you don't want to splurge up front just borrow them or buy a cheap $15 one at home depot.


Get comfortable pillows and nice sheets. Don't get all caught up in the 1000 thread count crap, it's a hoax. Just get at least 400tc or so, and preferably egyptian or pima cotton. My favorite sheets are actually a super cheapo brand that are 60% cotton 40% polyester. I prefer them because they feel more "smooth and cool" rather than "soft and warm".

Obviously get real furniture: dresser, bed with headboard, etc.


I won't go into too much detail here, but consider cutting the cord (/r/cordcutters).

A cheap Roku3 + netflix + an OTA antenna can go a long way.

If you have a lot of pictures/media/etc, don't forget about backups. I'd look into an inexpensive NAS, or at least a USB harddrive. They are dirt cheap and worth the insurance.


Lastly, don't forget renters or homeowners insurance. If you are renting, you can get rather good coverage for quite cheap. I just paid around $50 for 12 months of coverage on my apartment ($15k coverage, $1k deductible). I shopped around at 5 different places and Amica came out the cheapest by FAR.

Other than that, you don't need much. Buy less crap. Don't buy some $50 automatic electronic wine opener when a $1 wine key will do the job. Same for a can opener.

u/raznog · 2 pointsr/Cooking

A lot of people over in ask culinary recommend this one. You definitely don't need to spend $700 but it might be a good idea to spend more than $1. I use a wusthof I got for about $50 and it has served me great for about 5 or 6 years now. Cutco are definitely a waste of money though.

u/absolutgonzo · 2 pointsr/de

>mir ein vernünftiges Messerset zu schenken.

Messersets haben fast immer die Eigenschaft, dass Messer drin sind, die du eh nie brauchst, und dafür nicht unbedingt die beste Variante von denen, die du häufig nimmst.

Lieber einen Messerblock oder eine Magnetleiste nehmen und selbst bestücken.


>Was hat da in unseren Breiten das beste Preis-Leistungsverhältnis?

Wichtig wäre da die Frage, ob es schick sein muss (also z.B. Damastklinge oder zumindest Damastoptik der Klinge, Holzgriff) oder ob es auch sachlich sein darf.

Wenn die Optik eher egal ist, dann hat Victorinox einen Dauerbrenner mit vielen, vielen Amazon-Bewertungen für kleines Geld im Sortiment. Auch deren Konditorsägen sind hervorragende Brotmesser.
Die haben sogar Messersets in halbwegs sinnvoller Bestückung, wenn quasi noch gar nichts vorhanden ist.

Weisst du schon, welche Kochmesserform (klassisch, Santoku, chinesisches Kochmesser, Nakiri) dir am ehesten zusagt?


>dann so einen Ikea-Schärfer zum Durchziehen

Das sind immerhin keine mit Hartmetall, die etwas von der Klinge abschaben. Das Ding mit Keramikrollen ist nicht soo schlimm, aber ein normaler Keramikstab (der sogar in den Ikea-Messerblock passt), regelmäßig rechtzeitig & schonend genutzt, dürfte am sinnvollsten sein.
Wenn du den Winkel nicht halten kannst, dann gibt es da auch Lösungen.


>einen runden Wetzstahl.

Ein Wetzstab schärft nicht, er kann auch keine Ausbrüche oder Abstumpfungen ausbügeln. Er kann nur einen Grat wieder aufrichten. Für den Schweinezerleger sicher sinnvoll, oder wenn man unbedingt butterweiche Solinger Kochmesser nutzen will...


>es war Zwilling, und der Unterschied war wie Tag und Nacht. Ich Frage mich, warum ich mich so quälen muss wenn ich eh täglich koche.

Zu den üblichen Solinger Verdächtigen (Zwilling, Güde, Wüsthof, etc):

Die ganzen Werbesprüche wie "Sonderschmelze", "eisgehärtet", "Spezial-Stahl" sind halt nur Werbesprüche. Eishärtung ist nichts besonderes und es handelt sich eigentlich immer um normale rostträge Stahlsorten. Das ist nichts Schlimmes, denn solange die ihre Wärmebehandlung im Griff haben, kann man damit schon was anfangen. Aber es rechtfertigt eben auch nicht außergewöhnliche Preise für gewöhnliches Material.

Zusätzlich finde ich persönlich, dass die Kochmesser der üblichen Verdächtigen oft eine bescheidene Geometrie haben, also viel zu dick sind. Gut schneiden hängt nämlich nicht nur vom Stahl ab, sondern ebenso von der Schneidengeometrie.
Deshalb funktionieren Windmühlenmesser oder die Pallares auch so gut: Nagelgängige Carbonstahlklingen sind eine gute Wahl.

u/ExoticMandibles · 2 pointsr/BuyItForLife

I don't have a strong opinion about Cutco. But the cheap BIFL kitchen knife I recommend is the Victorinox, winner of the America's Test Kitchen stamp of approval. It's the one that they use all the time. $25. p.s. Don't run your good knives through the dishwasher.

u/koolhandluc · 2 pointsr/AskMen

Victorinox Fibrox 8-Inch Chef's Knife

A man needs to feed himself, and food preparation is more enjoyable with a sharp knife.

u/The_Techie_Chef · 2 pointsr/Cooking

For a reasonable price, this is a really good bet.

Here is a video review. The knife above is mentioned at the end as a good budget option.

u/ExcellentToEachOther · 2 pointsr/Frugal
u/Haught_Schmoes · 2 pointsr/cookingforbeginners

Victorinox Fibrox Pro Chef's Knife (8 inch)

The Fibrox series is the classic chef knife series. Known for good quality and able to keep a good edge for a while. Can't go wrong here. Like other comments have said they also have paring knives and bread knives, all at reasonable prices.

Mercer Culinary M22608 Millennia 8-Inch Chef's Knife

The Mercer Millennia series is great if you're really on a budget. I own one of these but I will say that after about a good 6 months of use it is losing its edge quite a bit (also possibly due to roommates chopping stuff on the hard metal table. I'm a little bitter about it.) Came sharp and will stay sharp with some care.

Mercer Culinary Genesis Forged Short Bolster Forged Chef's Knife, 8 Inch

Same company, forged blade. Little nicer, will most likely keep an edge a little longer.

As far as chef knives go, these are some budget picks and probably what most people would recommend unless you want something much nicer! :)

Edit: Also if you are looking for something much nicer, jump down the rabbit hole that is /r/chefknives

It's a steep slope lol

u/AnotherDrZoidberg · 2 pointsr/Cooking

This Victorinox knife is always one of the most suggested knives here, it's amazingly reviewed, and reasonable ($34). I have one and love it.

u/AllGoldGold · 2 pointsr/knives

I think this one is the best way to go. It is super durable and very suitable for all different uses. Victorinox Swiss Army 8-Inch Fibrox Straight Edge Chef's Knife

Edit: They also have a good paring knife Victorinox Swiss Classic 4-Inch Paring Knife, Spear Tip In my opinion a chefs knife and paring knife are all you really need.

u/Katholikos · 2 pointsr/videos

NPR's Planet Money podcast just covered this very recently. There's a village in China that makes many of these products for pretty much the entire planet - it's where basically everything you see in a Dollar Tree comes from. It's 20 times the size of the Mall of America, and it's basically just single-person-manned stalls. Pretty wild stuff.

I doubt that's where you'd find chef's knives being made, but it's certainly possible.

Either way, just keep in mind that a $1 knife made in Japan is unlikely to be any better than a $1 knife made in Switzerland, Germany, the US, or any other country.

Keep in mind, one of the best-valued knives you can buy anywhere in the world is from Switzerland.

u/sean_incali · 2 pointsr/Cooking

it really depends on what he already has. Knives are a bit a pesonal thing. Most people have their preferences when it comes to what a comfortable knife is. But victorinox 8 inch chef's knife should be around 40 bucks this season. well 34.95 actually

if I was in a market for another chef's knife, i would probably get that.

50 bucks won;'t get you very far in terms of cookware. There are sets that are below that, but usually customer complaints show you the common problems like glass lids blowing up, composite bottom exploding etc. When it comes to cookware, you really do get what you pay for.

Just check out a few of them on amazon.



go look at the 1 star reviews

u/BMRr · 2 pointsr/smoking

I'd say so, it'll last you forever. Its light, fits nicely in your hand and stays sharp for so long. I also have some henckels but their heavy and bulky. I heard victornox is really good for cheaper, but don't look as nice lol.

u/DarcyFitz · 2 pointsr/AskCulinary

If you're looking for a cheap chefs knife, you simply cannot get a better one than this:

u/CharadeParade_ · 2 pointsr/food

Victorinox, Henckel, or mercer are all good for a reliable American style blade. They are very good for beginner cooks. They will run you anywhere from 60-200 depending on the knife/quality.

If you want to go a step up, check out Shun. Japaneseish style blade, although the cheaper ones are not traditional Japanese edges/metal. You can get their bargain brand (Wasabi I believe its called) for as low as $80 (for an 8 inch chef knife). But I really shun will run anywhere from 120-300+. I was given a Wasabi by some salesmen at my reaturaunt, I actually like it for certain things. Light weight, durable, ergonomic. It has the feel of a Japanese knife with the durability of an American one. I looked on amazon and found it for around $80.

I would either recomend that, or a Victorianox for around the same price.

I like knives.

Edit: here's a couple.

This is the Wasabi. I guess it's only around $50 on Amazon, and on sale right now.

This is the equivalent victorinox:

u/space-rain · 2 pointsr/knifeclub

Those are some sexy knives!

At home the 8" Victorinox Fibrox Pro Chef's Knife: takes good care of what I throw at it. But I do have an itch for a sexy japanese wife, I mean KNIFE. Don't tell my wife I said that...

u/greese007 · 2 pointsr/Cooking

Get yourself someVictorinox Fibrox knives. They always come up tops in knife reviews, and are cheap.

u/atmosphere325 · 2 pointsr/IAmA

The Victorinox Fibrox Chef's Knife is the quintessential, utilitarian knife that lots of professionals use and doesn't cost an arm and a leg. I had one years ago and does everything that my Shun does, but just doesn't look as pretty.

u/katzpe · 2 pointsr/Random_Acts_Of_Amazon

Get yourself at least one good knife. You really don't want to compromise on this. It's the difference between dreading having to chop or cut anything for a meal and not having to even think about it. Having crappy knives makes cooking a real pain.

This one is a good budget-friendly chef knife and you should also check out JA Henckels. Henckels is good and they have some lower-cost lines.

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

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

u/sixwingmildsauce · 2 pointsr/BuyItForLife

How has nobody suggested the Victorinox Fibrox Pro? It is widely considered the best beginner's chef's knife money can buy, but I think that it would suffice for BIFL, as I know many many people who have had theirs for years.
If you aren't going for anything fancy, then you can't beat it. $45 for a lightweight, ergonomic, well balanced knife that, with the proper care, could last you forever.

u/ChangloriousBastard · 2 pointsr/cookingforbeginners

As a new chef, here are a few places to start:

  1. Before you learn specific recipes, it's important that you have the right tools and you know how to use them. For a beginner, I think you can get by with the basics: A good chef's knife (this is a good starting point), a decent cutting board, a frying pan, a larger pot, a saucepan, and some basic measuring equipment (measuring cup and measuring spoons). If you can afford it, I'd splurge a bit on the knife and pots/pans. Quality tools will last a long time and make your life a lot easier.

  2. Once you have a knife and some tools, maybe spend some time practicing your knife skills. Find a cheap grocer and buy a bunch of veggies and practice different cuts. Learn to hold your knife properly and how to use it safely (there are plenty of videos on this).

  3. Once you know how to use your tools safely, find a recipe and follow it as closely as possible. As you grow, you'll learn how to adapt recipes to your tastes, but starting out it's easier to just copy what other people have done.

  4. Some of the recipes I think are beginner friendly are things like stir-frys (great for practicing knife skills, but very forgiving with mistakes), pasta/sauces (dried pasta is simple enough to cook, and you can explore a lot with sauces), simple baking stuff like pancakes (practice measurements and dealing with wet/dry ingredients), and tacos (plenty of flavor options, but hard to get wrong).

  5. While you cook and as you eat your food, try and pay attention to what's going right and what's going wrong. If you're having trouble getting the ingredients on heat at the right times, maybe you need to improve your prep. If things are overcooked or undercooked, maybe your heating vessel has its own traits that you need to learn. Try and taste each ingredient to see how it adds to the whole; that information helps you build your own recipes.


    To answer your question about what to cook -- cook what you want to eat.

    The basics of cooking don't really differ from recipe to recipe. Barring some of the extravagantly delicate recipes, you're going to be using the same skills over and over again. Sometime it's a longer process, but in general you're just taking ingredients, cutting them or combining them into the right shape and size, putting them in the right cooking vessel, applying heat at the right time, and plating.

    Others have mentioned eggs, and that's an okay place to start. As I mentioned above, stir frys, tacos, pancakes, and pastas/sauces are all easy and adaptable.
u/thecravenone · 2 pointsr/AskCulinary

The standard knife recommendation seems to be the Victorinox Fibrox which is just a bit above your budget if you're willing to spend a bit more.

u/Averious · 2 pointsr/Cooking

I have a Victorinox Fibrox and a Yaxell Mon

The Yaxell holds an edge a bit longer and I prefer it's handle (the Fibrox handle material feels wierd IMO). It is also much more pretty.

The Victorinox is a bit thicker and more wedge-like which helps when breaking down large things like a butternut squash

u/21stcenturycox · 2 pointsr/Cooking

Came here to say I bought this Victorinox 8-inch chef knife and this honing steel. I have no complaints so far. I would probably go with Mercer, though, since you're a student and cheap is always better (at least it was for me during those times), haha.

u/throwdemawaaay · 2 pointsr/cookingforbeginners

Don't buy one of those big sets in a block. You won't use most of it, and most of them that aren't expensive are really crappy.

This is your best value for a no nonsense Chef's knife: Get a pairing knife ( and a serrated ( and you're good to go for almost everything you'll do cooking. You can often find this brand on sale even locally, and the combo should come in under half your budget.

u/Jim3535 · 2 pointsr/cookingforbeginners

This is one of the better affordable options. It always gets really good recommendations, especially value for the price. It's what I use.

Also, make sure to get a steel and learn how to use it.

u/Mehknic · 2 pointsr/BBQ

And then a paring knife. That should cover you for most situations.

u/PotatoMurderer · 2 pointsr/cookingforbeginners

> 9 inch chef's knife will get you through most of cooking. Get one of those plastic cutting boards. They last forever.

Or an 8 inch knife, which feels just about right in size for any person.
Victorinox Fibrox 8" chef's knife was the first decent knife I owned, and I still love it. It's affordable and the quality is really great.

Also, a wooden cutting board is better since plastic cutting boards can harbor bacteria.

u/paschpacca · 2 pointsr/Cooking

Most people agree that the Victorinox Fibrox 8" and the Wusthof Classic 8" are two of the best knives around. I've used and liked both, but I'm a guy with big hands. I'd say, present the Wusthof and have her trade it in if she doesn't like the grip.

u/awksomepenguin · 2 pointsr/AskMen

Highly recommend this knife or similar.

u/Chef316 · 2 pointsr/Cooking

A single victorinox knife is better than the Chicago cutlery.

u/williamthebastardd · 2 pointsr/UBC

A good cook's/chef's knife. Sharpened from time to time. It really does make cooking a lot easier. This one is decently priced and has pretty good reviews

Also, a paring knife to cut up fruits and small things from time to time. Pretty handy and also small.

u/xilpaxim · 2 pointsr/news

Get a Victronix, they are fantastic, very sharp, and relatively cheap compared to most good knives.

u/crudkin · 2 pointsr/Cooking

Virtually any knife can be made sharp, but some will hold their edge better than others. Sharpness is partially about steel quality, and partly about blade angle (Japanese knives are usually sharpened at a more acute angle than, say, German knives, and thus are sharper but dull more quickly).

This Victorinox chef's knife is an awesome value. Durable and good quality, yet very inexpensive. You'll see them in professional kitchens, or knives like them.

Not saying it's the best knife ever, because it's not, but it is quite good for the price. I own it and love it, and I can sharpen it easily.

u/yezzir_fosho · 2 pointsr/cookingforbeginners

Learning to cook for the first time in college, my standard was:

2 pots (1 big, 1 small w/ lids), 2 pans (1 big, 1 small), tupperware (super important!), a spatula, 2 tongs (1 big, 1 small), measuring cups, cutting board, can opener, peeler, oven mitts, colander, dish/kitchen towel, paper towel rolls and holder, baking pan, a chef knife, and a knife sharpener. You can upgrade your kitchen as you improve/explore your cooking venture.

Keep in mind none of this has to be top notch quality when starting out. Most of my kitchen stuff was from Dollar Tree and lasted throughout my 8 years of college and graduate school. I actually still use the same peeler now I think about it lol. Anything Dollar Tree didn't have, thrift stores, garage sales, and HomeGoods clearance like everyone else suggested!

My one suggestion to splurge on is the knife; it will be your best your friend. I LOVE this affordable one from Amazon for $31. Or you can do what I did and buy a decent $10 one from the local Asian store. Both have lasted me many years with good maintenance. Get yourself a cheap knife sharpener and never let the knife get dull to the point of no return. Again, you can get more/better tools as you improve.

Last tip: All the basics you need to learn can be taught by YouTube.

Hope this helps!

u/KillerKellyDoll · 2 pointsr/personalfinance

All the advice on cooking at home vs. eating out is totally on point.

That said, you need the right tools if you are going to do that. You need a good set of knives and pans/cookware (not a matching set), just a good solid set of knives and cookware.

Knives: You really only need three kitchen knives to start: a chef's knife, a pairing knife, and a bread knife. The bread knife can be inexpensive and should be serrated (almost any brand will do). Your chef's knife needs to be reliable (and DOES NOT NEED TO BE EXPENSIVE). Start with this 8" chef's knife. It is a great knife, keeps its edge, and has a rubber handle with a good grip surface. ...and you need a way to keep it you need a honing steel.

Cookware: You basically need six pans/pots. Here is a quick recommendation for types. You don't have to go with the linked recommendations, but it gives you an idea of what you will need.

It is important to invest in good tools. This is necessary in cooking because you don't want to burn your food in cheap/thin aluminum pots or cut yourself with dull knives that can't keep an edge. Good luck.

u/Riley_UK · 2 pointsr/knifeclub

Hello /r/knifeclub !

TL;DR: I got given a knife and it doesn't want to hold an edge, can anyone identify it / the steel. Is it worth keeping and re-profiling or is it trash?

I have googled and I can't find any information on this knife. It was given to me by my other half's mother. I took it to the sharpener and put a nice 18° per side edge on it and within less than a week it was blunted. My ceramic rod did nothing; I grabbed my loupe and looked at the edge and it looks like a god damn mountain range.

I'm not hard on my knives, my regular 8" chefs knife is the excellent but famously soft steeled Victorinox Fibrox and that lasts me a good 2 months between needing maintanace.

I have since taken it to the Worksharp because I didn't want to waste my time re-working it without gathering more information first (new edge picture is the last of the 4, you can see the new edge the Worksharp put on it). It's sharp again for now but I have no idea if it'll last.

Can anyone tell me anything about this knife? Do I need to put a steeper edge on it? the blade is stamped "Japan", I had my fingers crossed that maybe it would be a solid VG-10 blade but that doesn't seem to be the case. I'm happy to sit down and take the time to work the edge into something robust if it's worth it.

Help me /r/knifeclub, you're my only hope.

u/bummedoutbride · 2 pointsr/Cooking

Most people in the cooking community, myself included, love the Victorinox Fibrox 8-inch Chef's Knife. It's under $50 and is super sharp.

I bought it because America's Test Kitchen recommended it. I really like it.

u/juggerthunk · 2 pointsr/Cooking

I purchased the Chef's Choice Knife Sharpener 4643. I know that the trendy way to sharpen knives right now is with a set of stones, but I just can't be assed to do that. When my knife dulls, I spend 5-10 minutes using the sharpener and honing the blade. Note that the 3rd notch says "Serrated".

Here are some general recommendations for picking a knife.

I recommend just going to a store like Williams Sonoma, Bed Bath and Beyond or Su La Table and just trying out knives. I know that many of them will have some vegetables around that you can practice on.

I personally prefer a slightly heavier knife because I can rely on gravity to help push a knife down through whatever I'm cooking. I like a wooden grip because the weight helps distribute the weight closer to the center of the knife (the grip point) rather than making it more front heavy, which can be tough on the wrist. This means that I usually avoid plastic grips.

I have a grand total of 5 knives. 95% of my cutting is performed by a relatively large, 7.5" Santoku (essentially a Japanese chef's knife). I have a cheap chef's knife that I use for cutting things that might damage the blade (such as casseroles in a glass dish). Beyond that, I have a Wuhstoff bread knife, a paring knife (for very small cuts and peeling) and a utility knife (when I need to cut smaller items or I'm cutting a small amount of food).

I'm, personally, absolutely in love with the Japanese knives and would totally recommend a Santoku for a first knife, but I also recommend you find the time to try holding it and determine if it's for you. The straight vertical edge next to the handle can be cumbersome to first time users.

Beyond a chef's knife, I recommend holding off until you find yourself needing something else. It also means you can spend a little extra on your main knife rather than buying a set of cheap knives.

Avoid carbon steel knives. They rust easily. Ceramic knives cannot be sharpened with the sharpener I linked above.

u/bigtcm · 2 pointsr/AskCulinary

> So if you sharpen a cheap knife with a good quality sharpening stone, it will still be able to cut as good as a expensive knife, but won't hold its sharpness for long because of the cheaper metal used in it?

It depends on the construction of the knife. I've had some cheap knives that struggle to cut a banana (okay, maybe a tiny bit of an exaggeration), but I've had cheap knives that will split hairs. The point I was trying to make is that price doesn't always determine the sharpness and quality of the blade. Some steel simply won't sharpen, no matter how long you grind it on a stone...I can't speak very well on the particular composition and make up of the steel, but I just know that some blades just simply don't get sharp.

For example, these kiwi's and this victorinox that are mentioned in this sub quite frequently are both solid knives that are incredibly sharp, will maintain their edge for quite some time, and are very cheap. I've used them both before and were quite satisfied with them. Conversely, I've had some knives that were given to me, bought from Chinatown as a novelty gift that literally warped and eventually cracked while I was rinsing it off under hot tap water.

As for the sharpening stone, you also need to know how to properly use it or it's useless as well. I haven't the slightest idea, so I just get my knives sharped by someone else.

u/greaseburner · 2 pointsr/AskCulinary

>I was thinking of getting a victronox set of some sort

Do this. This one specifically. It's the best knife you will ever buy for the money.

>but I saw a Japanese knife at the grocery store for 20 bucks that I thought looked ok.

Don't do this.

As far as how to spot quality, it just comes down to reading about the knife. Metal quality and build quality are the two key things that go into overall knife quality. But a 'good' knife depends on your own preferences on weight, handle, bolster, blade curvature and a few other things. Don't just go out and drop a few hundred on some Shun from Williams-Sonoma or whatever. Get a feel for what you need in knife first.

u/pveoq · 2 pointsr/knives

Cheapest great chef knife is the victorinox forschner 8". Awesome knife for a great price

u/lurked2long · 2 pointsr/AskCulinary

Just have him buy you one of these. Forschner Chefs knife.

u/[deleted] · 2 pointsr/Paleo

Pretty much everything you need to outfit your kitchen:

Victorinox 40520 Fibrox 8-Inch Chef's Knife

Victorinox 47508 3-1/4-Inch Paring Knife

Victorinox Cutlery 9-Inch Round Sharpening Steel

Smith's TRI-6 Arkansas TRI-HONE Sharpening Stones System

Lodge Pre-Seasoned Skillet

Lodge Color Dutch Oven

Weber 741001 Silver One-Touch 22-1/2-Inch Kettle Grill

Throw in some stainless mixing bowls and a couple 1/4 size sheet pans and you will be able to roast, bake, broil, grill, steam, or smoke anything that comes your way.

u/wireyladd · 2 pointsr/Cooking

Cook's Illustrated recommended this budget Chef's Knife. I bought one a few years back and it served me well.
Victorinox Fibrox Pro Chef's Knife

u/king_human · 2 pointsr/knifeclub

I like this one a lot. It's the one I use most often in my kitchen.

This one is also good, though it's not as fancy.

I also like this one due to its ergonomic shape (I have the 6-inch version).

This one is a pretty fantastic value, as well.

As you can see, I like the 8-inch size for general kitchen use. I have a couple 6-inch chef's knives, and a 10-inch and I used to have a 12-inch monster (gave that one away to a vegetarian friend - It was boss as hell for chopping up big veggies).

Those are my suggestions, and they're based on my experience. My top choice is the Wusthof Classic 8-inch, but it's also the most expensive of the ones I've used. The Calphalon Katana is also nice (and is my second choice).

Happy hunting!

u/ahenkel · 2 pointsr/AskCulinary

I know a lot of people swear by the Victornox Fiborox series

Personally I bought a cheap Shun Wasabi chef's knife. Mostly because I like the single edged thinner japanese style, it was 35 bucks and I live 45 minutes from where I can take it and get it resharpened or repaired free.

u/Fireye · 2 pointsr/DiscountedProducts

What sort of knife? I've been a fan of my Victorinox 8" chefs knife, which cost about $30 or $35 when I bought it. They're a very common recommendation for lower-cost knives, with a pretty good reputation and a nice warranty.

Amazon link, second amazon link

They have santoku and other types of knives as well. My only advice would be to stay away from spending big bucks on a serrated knife, it's tough to sharpen those and they tend to only be used for cutting bread, where the sharpness isn't TERRIBLY important.

Could try these subreddits for more advice:

u/axepig · 2 pointsr/Cooking

Thanks this was exactly what I was looking for! The blade height is something I've never thought of.

Have you ever felt discomfort with this type of handle? It looks kind of cheap in the images but I'm not sure if it's good, the wooden handle costs 20$ more though.

u/DangCaptainDingDong · 2 pointsr/cookingforbeginners

TLDR: I made a shopping list at the end.


I think most people who are serious about having a good set of knives would advise you to not actually buy knives in a set. It is useful to keep in mind that most knife sets, especially at your budget range or lower priced, are sets for marketing reasons and not a value buy. Certain traits like the number of items included in the set make them seem like you are getting a lot of items for your money, and then shortcuts are taken to increase the number of items versus the quality items. This is a marketing trick. It sounds like you are getting more value the higher the number of stated pieces there are.

For example of typical cost saving shortcuts used in sets: you typically want a bread knife to be 9 or 10 inches, or a 8 inch chef's knife, but shorter lengths will be typical when in a set. You probably don't need to be concerned about having the 6 or 8 steak knives of low quality (again, to increase the number of pieces in the set to make it seem like a good value). In fact, just 3 or 4 high quality knives will perform everything you need of them. For the most part, you can get by on 90% or 95% of what you might do with just a workhorse chef's knife if you need to.


My recommended path therefore is to build your own set. This also has the benefit of letting you pick and choose for each specific piece rather than being locked into one brand or one style, and can allow you to budget things out to pick up a quality piece when you can afford it rather than thinking you should have everything all at once.

In order of how you should acquire your pieces:

First, knives are tools that are subject to degradation in performance as they are used. It is important that you mitigate this by investing in protecting the edge of the knife when not in use and that you are able to regularly maintain the edge. You will want either a good wood block or knife edge guards or a good drawer holder to keep your knives safe from non-use related damage. I would lean towards definitely having a wood block or wood drawer holder. It is probably worth planning for the future here, so get what you need. This item should last for a long time so the money will not be wasted.

Look for something that will hold everything you eventually need. Make sure there is a slot that will hold a honing rod. You might want a kitchen shears in the future, so a slot for that is good, too. Ideally, there will be more than one slot that will handle a larger knife (2 inch wide or larger, for more than one chef's knife, santoku, etc.) and if it is an angle block the high positions will be long enough for 10 inch or longer knives. I really like the 17 slot options from cutlery and more. These are normally $50 or so, but can go on sale multiple times per year. Again - this will last you for your lifetime so find what you want for your ultimate plan and go for it.

Again, since it is not worth having a knife that doesn't work, you will need to maintain the edge. You do not need to be an expert sharpener, as you can find this as a service, but regular honing is a good way to only need this service maybe once or twice per year. Keep in mind that a sharp knife is safer than a dull knife, because you can stay in control and not need to use excess force with a sharp knife. An ER visit because of a dull knife will cost a lot more than what you spend on a good knife that can be kept sharp. You can shop around for this, but I would still look for something of quality. The Shun honing steel has a nice feature where it has a built in angle guide (this is at 16 degrees, but that is very close to common for a lot of knives).

So now that you are finally ready to look at knives, you want to start out worried only about 3 good knives: A chef's knife, a bread knife, and a paring knife. You do not need to spend a lot on the bread or paring knives to get you going, in fact some of the options at low price ranges for these are really good performers.

For a bread knife, the Mercer Millennia 10 inch wavy can be found for about $15. (as mentioned before, you'd likely get a shorter length in a normal set in a big box store). For a paring knife, a Victorinox 3.25 inch will be just a few dollars. It's nothing fancy and perhaps the handle seems small and thin, but for getting going this works great.

The chef's knife will be your main workhorse, easily taking care of 90% or more of what you are doing in the kitchen. It is very worthwhile to invest in this piece.

It is also worthwhile, in my opinion, to have more than one chef's knife (or mix with other workhorse knives, i.e. a nakiri or santoku, etc.). I would recommend making a long term plan to save for a quality piece in this category eventually (and with my approach of your knife block being able to handle more than one of a main type of knife you will not need to worry about storing it safely). Eventually you might want to look at the $130+ options in this category, but that is for the future.

In the meantime, with the budget range, I would go for the Victorinox Fibrox Pro 8 inch chef's knife. Usually around $35-$45. I have knives 3 times as expensive but still grab this if I need to swap to a clean knife or think I will need to be a bit more rough with the chopping.


Current Shopping List (prices subject to change with sales/economics):

u/adawait · 1 pointr/AskCulinary

I'm fairly new to this myself and was told early on to check out the Victorinox line. Very inexpensive, great balance with a great handle. They come sharp, too.
I own the 10" but will prob get an 8" as well.

u/gingenhagen · 1 pointr/AskCulinary

Lifehacker talking about Victorinox, if you like that sort of thing.

Here is it on Amazon

u/saltedcaramelsauce · 1 pointr/AskMen

Victorinox 8 Inch Fibrox Pro Chef’s Knife

Spent $45 on it years ago, still works like a charm with occasional sharpening.

u/therealjz · 1 pointr/Cooking

This website helped me learn to cook in college:

Get a good knife (doesn't need to be great, but if your knife is crap you will hate prepping). Most people recommend the victorinox brand for beginners.

Mostly just find things you want to cool and just do it. Cooking is just like any other skill. Only way to get better is practice.

u/CapybaraHematoma · 1 pointr/videos

For the money, I think Victorinox's chef knives are amazing. Link

u/aManPerson · 1 pointr/ArtisanVideos

america's test kitchen (great cooking show where they try stuff out and come up with practical suggestions instead of just crazy complicated shit.) recommends a number of victorinox fibrox knives. i think i have the chefs and paring knives and i love them.

u/tonyblitz · 1 pointr/chefknives

This will hold you up well in a professional kitchen if you’re on a budget. Really comfortable too, great for hours of prep work. I’ve got a bunch of carbon steel Gyutos and still grab this one from my kit if I know I’m going to be cutting through vegetables for the next few hours. Everything else makes my hand go sore.

u/Hegro · 1 pointr/BuyItForLife

Unsure on the quality of the knives you linked but pick up some Victorinox knives for less. Probably equal or higher quality as well as highly recommended.

Chefs knife

Paring knife

Bread knife

Could even do without the bread knife but if you were already planning on spending $150, get these three and that should cover 98% of use.

u/Apocalypse-Cow · 1 pointr/AskCulinary

You can't go wrong with the Victorinox Fibrox. It's great bang for your buck.

u/ChefDaddyandDaughter · 1 pointr/AskCulinary

Honestly ... I love my cheap ass Victorynox Fibrox. I just take care of it with regular sharpening on a Japanese wet stone. (Stone was more expensive than the knife) I have had this knife for nearly ten years through many brutal kitchens. Pair it with a nice steel to keep the blade straight between sharpening and it becomes an awesome cheap knife.

As for a whole set? Honestly ... I only use my chef knife. Rarely I will pull out a boning knife because my chef knife does a fine job. My pairing knife usually only ends up being used to open packages. A scalloped edge knife is good for bread but little else. My slicer only comes out if I am doing some carving in the front of house.

PS: Rachel Ray uses santoku knives ... Dont be like Rachel Ray.

u/CurLyy · 1 pointr/BBQ

These will be fine.

If you want to invest in a good starters Chef knife I highly recommend Victorinox. I used it for my first 6 months in a professional kitchen and it was great.

u/Barcade · 1 pointr/Cooking

what he said. the victorinox is a great starter knife that is perfect for people not looking to break the bank.

u/sacundim · 1 pointr/AskCulinary

> I kind of disagree on this point. What is a "good" knife? One that has Wustof, Henckels, or Shun somewhere on the blade? Does a beginner really need full tang? Can most people distinguish between a stamped vs a forged blade? What about cheap black plastic handles vs intricate wooden ones?

Popular opinion has it that this is a good chef knife, and it's under $30.

Asian markets here in the Bay Area also often have Chinese-made knives that are decent and cheap.

u/andthebatman · 1 pointr/knives
u/dragoneye · 1 pointr/southpaws

Ah, Cutco knives don't have a standard edge, they have some ridiculous edge that you can't sharpen yourself. It is essentially a serrated edge, which are usually made for a specific hand.

Seriously, toss that away and get yourself a normal chef's knife. The Victoronix Fibrox is inexpensive and highly praised. I bet you will be much happier.

Any better than that and you are looking in the $100-$150 range for a nice chefs knife.

If these don't work for you, then it is a knife skills issue. Find someone who can teach you proper technique and you will probably enjoy cooking more.

u/revjeremyduncan · 1 pointr/AskCulinary

I recently bought a Solicut First Class chef and paring knife set, and I love them. I've been using them a lot for a little over a month without sharpening the blades, and they will still shave the hair on my arm with ease.

I researched heavily before I bought mine, and it seems that Shun and MAC brand knives are among the most loved buy those with experience. The Mac chef knife with dimples had slightly better reviews than the one without

The Victorinox is an excellent chef knife for under $30 if you budget is tight.

EDIT: Btw, I went with the Solicut knives, mainly because they were cheaper. From what I learned though my research, Solicut is just as high quality as Shun or MAC, but they are advertised less. A savings with gets passed on to the customer. I also like the handles of my knives better than the others.

u/insomnia_accountant · 1 pointr/explainlikeimfive

second this.

back in college, i worked in a dinner and did A LOT (20-40hrs/wk for a year) of cutting. a sharp knife makes your life a lot easier. to exaggerate a bit, a sharp knife turns everything into butter. also, good knife should stay sharp and feel balance.

however, for most people, i doubt they need a shun knife. Get this instead. it's the corolla equivalent of knives, cheap and does the job "good enough". it can also take plenty of abuse and i don't feel bad neglecting it. also, the best thing is, it's easy to sharpen.

u/callmeRichard · 1 pointr/funny
u/Lemmus · 1 pointr/Cooking

First of all, get some basic equipment together.

  • A decent chef knife, no need for anything fancy, but something sharp and durable. If you're in the US, America's Test Kitchen recommends this one

  • An instant read thermometer. Skip the weird techniques people give when it comes to checking the doneness of meat of feeling your hands or face or whatever. The feel of doneness comes with experience. Better to use a thermometer to check the temperature until you get there. I'd even argue a thermometer is better all round.

  • Honing steel. Used to maintain the sharpness of your knife. Doesn't sharpen, but realigns the edge.

  • A good size cutting board. Having space to work on is invaluable. Wood or plastic, no glass or other hard surfaces.

    When it comes to actual cooking I would suggest as many others have said to use youtube as a resource. Binging with Babish, Chef John, SortedFOOD, Jamie Oliver are some places to start.

    Following recipes will teach you techniques and give you more of an understanding of flavor profiles. Try to find recipes that use some of the same ingredients so you don't waste food. Carrots, potatoes, onions are staples in a wide variety of food.
u/maibuddha · 1 pointr/Random_Acts_Of_Amazon

This is pretty every kind of knife you need, to add to it a good honing steel and whet stone, and then learn the proper way to use them. As for affordability Victronix makes a fantastic product for the price (it's the same company that makes Swiss Army Knives).

u/muhaski · 1 pointr/funny

This was my first knife I bought when I worked in a kitchen. It's nothing fancy, but for cooking at home it's going to be better than anything you've probably used before. For the price you can't beat it. After I bought that knife, I realized I wanted something even better, and bought THIS. It was hand made and shipped directly to me from Japan. I don't remember the last time I cried from onions :)

u/nragano · 1 pointr/funny

This is an EXTREMELY sharp knife that is affordable and excellent if you arent ready to spend hundreds on a big name knife

u/ming3r · 1 pointr/chefknives

Low maintenance you say? I'd probably aim for Victorinox fibrox 8" (it's 30ish USD) and then either a ceramic rod or King 1000 whetstone if you want to learn to sharpen. It won't come with a guard, but they're pretty cheap. Vic's brand is called the Bladesafe.

I've got some nicer Macs now, but my Fibrox has gone 7 years and still goes on kicking. I've broken down chickens with it and smashed garlic and never really had a chip, and it sharpens easily.

u/childersal27 · 1 pointr/MealPrepSunday

My favorite and go to knife for everything. Its had heavy use for 2 years and still works great.

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

u/TrulyMundane · 1 pointr/Cooking

These are my favourites for professional. Nice to use but more importantly, tough for abusing. professionals are not gentle with their knives and they involuntarily 'share' with their colleague. fancy knives are delicate so they will end up chipping and Shuns Classics (per some suggestions) are well known for chipping.

Wusthof Pro Chef Knife

Victorinox Fibrox Chef Knife

MAC Chef

Misono 440

Misono Molybdenum

MAC Professional

Misono UX10

u/KillAllTheThings · 1 pointr/Cooking

> Victorinox Vibrox

*Victorinox Fibrox

u/DrMuffinPHD · 1 pointr/BuyItForLife

Yeah, the quality of the bread knife doesn't matter. Just make sure it's long and serrated and it'll do the job. For that matter, the quality of the pairing knife isn't too important either.

However, having a high quality chef's knife will make worlds of difference in the kitchen. If you want a good knife for even cheaper, I'd recommend the Victorinox Fibrox 8" Chef's knife.. It's pretty well established that it's the cheapest high-quality chef's knife on the market.

u/nepharis · 1 pointr/Cooking

Gimmick. As a rule, any cheap knife you buy from a big department store is going to be hot garbage: stamped, crappy steel with a poorly formed edge. A crappy coating on top of that isn't going to change anything.

No idea what the options are in Aus, but for cheap-but-good knifes try checking any restaurant supply store or buy online. For example, I have an 8" Mercer I got for 14 USD online that I've used for years. Maybe not as good as the ubiquitous go-to Victorinox, but still great value.

u/doggexbay · 1 pointr/Cooking

You definitely don't need a single piece of equipment for a great soup other than a pot and a serving spoon. And TBH this is one of the best soup threads I've seen in a while, so you're in good hands with the recipes here.

Do you have access to a decent chef's knife? That and a cutting board are really the only other gear you need. If you need to buy yourself a knife and you're on a budget, this is the one. No need to look anywhere else.

Try a few different cuisines, because "thick" and "rich" aren't mutually inclusive and there is some damn rich soup out there that isn't creamy. There are pho and ramen soups that will leave you needing to take a nap. Also try different versions of creamy—like using actual milk vs. coconut milk.

Use fresh herbs when you can; the oils just make a world of difference. It's worth it to investigate all the grocery stores in your area when it comes to stuff like herbs—your larger supermarkets will probably only have small plastic containers with a few leaves that cost too much, but smaller ethnic stores will usually have inexpensive bunches of things like thyme, basil, mint, cilantro and parsley.

If you'd like to get more specific about what you're in to I'm happy to provide recipes; I think you probably have enough loaded potato soup recipes in the thread already without needing mine ;)

u/gordo1223 · 1 pointr/culinary

I have the 8" version and several friends have the 10". We cook together often and most people prefer the 8" as it is easier to control. That being said, you're spot on. I've had mine for almost 5 years and consider it one of my best kitchen purchases ever.

u/justanothercook · 1 pointr/AskCulinary

There are 2 major concerns when buying any knife:

  • Is the blade is made of good steel? This shouldn't be an issue with any well-respected brand that you're buying individually (knife sets are often made with lower quality metal).
  • Is the knife comfortable in your hand? This is totally personal preference and will vary based on your hand size and how you grip the knife. Go to the store in-person and ask to hold whatever knife you're getting. See if the grip fits your hand well, if the balance of the knife feels reasonable. Get one that fits you, and don't worry about what the salesperson tells you.

    If you're a relative beginner, I'd recommend getting the Victorinox Chef's Knife. It's one of the few cheap knives that holds an edge pretty well. The handle is a bit bulky and contrary to my second point, it's hard to find out of its package to actually hold before buying, but it's comfortable for a wide range of hand sizes. It's a great knife to learn on before investing in something more expensive.

    The most important part of owning a knife is maintaining it. This means honing the edge regularly, sharpening as needed, and protecting the edge from banging up against silverware, pots, pans, etc; otherwise, even a $1000 knife will perform terribly.
u/Foxtrot56 · 1 pointr/Cooking

Yea I keep forgetting to get a steel, the knife doesn't have a lot of weight in the blade so I know it isn't the best for chopping.

u/toyfulskerl · 1 pointr/knives

The best chefs knife that I can unreservedly recommend unfortunately isn't one that is going to make your brother go "ohhhh, wow! That's gorgeous!" It's the Victorinox 8" Fibrox. It's a fantastic chef's knife, not just 'for the price' (which is amazing at under $30), but genuinely a great knife. America's Test Kitchen has done multiple chefs knife tests and reviews (one of the most recent is on Youtube here) and their testing and reviews can be trusted.

u/derpderpdonkeypunch · 1 pointr/guns

Don't buy a knife block, they include a bunch of shit you don't need. Buy a decent chef's knife, a paring knife, a pair of kitchen shears, and a magnetic knife bar to mount on the wall. Victornox Fibrox knives are decent for the price but, if you keep an eye out on deals websites, you can pick up basic Shun chefs and pairing knives that will last you for decades. They're worth it.

u/Daoism · 1 pointr/knives

Get a decent chef knife and a paring knife.

That will cover you for easily 97% of kitchen tasks. You don't need 5 knives for cooking. If you really feel your chef/paring knife combo is falling short in some area (like boning), you can always add knives as you feel necessary.

u/rjksn · 1 pointr/AskCulinary

If you've watched the videos, how are you always readjusting the food? They clearly show it.

I'd get an easier knife if you're slipping though, maybe the Victorinox Fibrox. I'm just a home cook, who's gotten more into cooking the last couple years, but doing prep work and watching videos really helped me.

Besides a sturdier easier to hold knife, maybe look at your cutting board. How big is it? I'm always awkward when it gets small. I just got a custom ~24x22" board and it's frakking heaven.

But if you're constantly readjusting, accept that nothing will be perfect just keep going. I doubt cooks worry about getting the last little slice of something, or the perfect cut every time. Yes, they're better than you and me but probably through repetition. Cooking isn't a slow paced job, my neighbour who's a cook used to always laugh at me about how perfect I would try and get things. I'm more precise now, while caring less[ Edit].

I think what's helped here is that by not being so stressed, but still concerned, I've gotten into a rhythm or flow with cutting things.

u/nosliwhtes · 1 pointr/podcasting

This is my favorite mic for the money.

Check out reviews of it compared to the Blue Yeti on youtube. Convinced me.

Edit Here's the real link! Lol.

u/GarrettTheMole · 1 pointr/Cooking

I would recommend getting individual knives over a knife set. Really all you need for cooking is a chef knife (you'll use this for 90-95% of the work), a paring knife, and a bread knife. Most people on this site are going to recommend this knife.

Victorinox 8 Inch Fibrox Pro Chef’s Knife 40520, 47520, 45520 Frustration Free Packaging

It's a nice knife and will be plenty good for anything an amateur cook will do. There are countless other options though, depending on how much you're looking to spend, the hardness of the steel etc. R/chefknives is also a great resource for knives.

One thing that is important that not enough people talk about is no matter what knife you end up getting, you will have to sharpen it regularly to keep it sharp. I would also invest in some sharpening stones and learn how to use them properly so you can keep your knifes as sharp as the day you got them.

u/tvtb · 1 pointr/Cooking

Are you talking about this one, or this one?

I have the first one, the fibrox handle, and I feel meh about the blade. It doesn't hold an edge well in my opinion.

I'd get the forged one if people think it's better.

u/Dbernard1111 · 1 pointr/Cooking

Rule #1 of kitchen knives: you absolutely do not need some sort of fancy/expensive knife block set. It's a waste of money. As far as budget knives go, Victorinox is a staple of professional kitchens and a great value. You can absolutely get by with a chef's knife (6 and 8 inch if you want to splurge), couple of paring knives, bread knife (the below wavy edge bread knife is magic and the best thing I've ever bought for my kitchen), and maybe a boning knife if you want to get really fancy. If you want to get a little more invested I love my Global G2...and then I've filled the rest of my needs with Victorinox and hang them on a magnetic strip.

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

Victorinox 6 Inch Fibrox Pro Chef's Knife

Victorinox 47600 3.25 Inch Paring Knife with Straight Edge, Spear Point, Black, 3.25"

Victorinox Cutlery 9-Inch Wavy Edge Bread Knife, Black Polypropylene Handle

Victorinox 5.6603.15 6" Fibrox Pro Curved Boning Knife with Semi-Stiff Blade B0000CF94L, Silver/Black

u/Crumpgazing · 1 pointr/todayilearned

Tbqh, a home chef only really needs, in regards to a chef's knife, something like this. I'm simplifying it greatly, but a sharp knife is a sharp knife. You should really only be buying 200 dollar knives if you're a legitimate chef. For home use a 40 dollar knife that you get sharpened every once and a while is more than good enough.

There was an AMA like, years ago on r/cooking or something with a knife dealer and he talked about how so many home chefs feel the need to spend so much money on a knife even though the end result will be the exact same. Whether it's from Wal-Mart or some Hattori Hanzo type shit, a sharp knife is still a sharp knife. Anthony Bourdain has a similar type of logic in his book Kitchen Confidential. IIRC, he tells you to just buy a cheap knife and toss it every year once it gets dull.

u/afkb39sdfb · 1 pointr/Cooking

Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch

4,200 reviews on Amazon and #1 selling in Chef's Knives

They also have them in rosewood handled sets too.

u/teholbugg · 1 pointr/technology

while i agree with your overall statement, you probalby would have been better off using anything other than knives as an example.

a fibrox knife like this:

holds an edge better than the much more expensive chef's knives out there. if you aren't running a kitchen and doing very specific work and maintaining them daily, those knives don't make sense.

now, take shoes: I used to buy a $60 pair of rubber soled shoes every year and they would always fall apart. now I buy full grain leather, leather soled shoes that can be recrafted if they ever wear out. $300 for a pair of shoes like these sounds crazy until you realize that they actually save you money over the long term

Why a high-end knife is probably not for you

u/timothybhewitt · 1 pointr/BuyItForLife

True - But you can buy yourself one of these sharpeners and extend the life of your knife.

I have one going on 8 years (or more) and it's still a go to knife daily. In the past, it had to be sent in for sharpening, now I can do it myself. Great knife (Kyocera OK-100)

Bonus tip - These are great too!

u/HoboWithABoner · 1 pointr/Cooking

This knife

Every cook needs a good chef's knife. For $40, it's durable and sharp as shit. When you cut something (even your fingers) you want it to be effortless. Using crappy knives will make you hate cooking because it'll take 10 minutes to finely chop an onion.

u/RIKENAID · 1 pointr/knives

I second the Victorinox.

Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch

Pretty easily the best bang for your buck with cheaper kitchen knives.

Also reccomend getting a blade guard for it and a decent (preferably end grain but at least soft wood) cutting board as nothing will ruin a kitchen knife's edge faster than rattling around in a drawer and shitty cutting boards.

u/satellitedoomcannon · 1 pointr/knives

This is a great chef's knife that will last forever and has excellent reviews. It's $44 right now but every once in a while it goes on sale for around $30 or 35.

u/sonsue · 1 pointr/Cooking
u/ShinyTile · 1 pointr/Cooking

Agreed, but I'll add that you should also definitely get some sharper knives if you can't cut fat. Here is an oft-reccomnded, really solid option.

Then a hone to keep the edge.

u/ItNeedsMoreFun · 0 pointsr/BuyItForLife

I have one of these: handmade kuro-uchi, 17th-generation bladesmith, yadayada

And one of these: Victorinox Fibrox

They're both lovely knives that I expect to last a lifetime (or close to it). They both sharpen up nice and pointy. One costs 10 times as much, but it's pretty and handmade ;) They're both totally valid directions to go, it just depends on what you value in a knife!

u/horatiobloomfeld · -1 pointsr/Cooking

"best" or "best for the money"?

Everyone who posts here is going to scream about Japanese knives, and it's true, they are amazing.

But I'll put my $40 Victorinox up against their $400 Japanese knife any day. It's consistently America's Test Kitchen's knife of choice.

(don't take my word, read the reviews)

u/doughnutholio · -1 pointsr/pics

The best idea I had when it came to kitchen knives was to get a Victorinox Chef knife. It was cheap, the handle was grippy af and it was very low maintenance.