Best chefs knives according to redditors

We found 1,699 Reddit comments discussing the best chefs knives. We ranked the 386 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Chef's Knives:

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.

Edit:

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/JCY2K · 323 pointsr/todayilearned

Aren't they also like $15?

Edit: I was off by $14.95. They're $29.95 on amazon

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/drays · 79 pointsr/BuyItForLife

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

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

u/CatJBou · 63 pointsr/KitchenConfidential

I have a limited edition Ken Onion Shun Rocker that I fucking love. At home I like to prep and cook slowly, and the glide of that thing on the cutting board is pretty relaxing.

My raw vegan sister tried to crack into a frozen durian with it and broke the tip off. She offered me "20 bucks or something" for it. I managed not to punch her in the nose and retipped it with a wet stone, but clearly it's never been the same.

u/derpyco · 49 pointsr/battlestations

Okay here's the score from someone who does a lot of knife work for a living and have used a lot of different knives over the years.

It's how you care for your knife. Not the knife itself, generally.

Not trying to shit on OP at all here, because he likes cool knives and ain't nothing wrong with that, but 99.9% of home cooks will never need a knife like the ones he's got there.

Get a well-reviewed, cheap, high carbon stainless steel chef's knife on Amazon, I'll drop some links here at the end. Carbon steel is strong and tensile and sharpens easily. The only issue, if you could call it that, is that it won't hold an edge as long as higher end knives. But the tradeoff is you get a knife that won't chip or break as easily.

What often happens with amateur cooks is, they buy a solid carbon steel blade, it loses it's edge after a few uses, and the buyer assumes it was another cheap dud.

Learn that honing a blade and sharpening a blade are different. A quick honing takes that "dull" knife back to razer sharp in moments when you know how to do it. Basically honing "resets" the edges, while sharpening grinds down a new edge entirely. Sharpening won't really need to happen more than once a year for home cooks. But I hone my knife before and after every job, if I can.

Here's Gordon Ramsay on how to hone your knife
https://youtu.be/SBn1i9YqN1k

Always dry your knives off and never put them in the dishwasher or sink to get dinged up. I see people just chuck their knives about or toss them in drawers or ugh knife blocks. Splurge on the blade guard for your particular knife, or make a makeshift one out of duct tape and cardboard (my favorite as it doesn't scratch the knife as some knife holders do).

Here are some links

my personal knife, a whopping $14
https://www.amazon.com/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4/ref=mp_s_a_1_9?keywords=mercer+knives&qid=1562486505&s=gateway&sprefix=mercer&sr=8-9

a little pricier at $45, but a lifetime piece if cared for well
https://www.amazon.com/J-HENCKELS-INTERNATIONAL-31161-201-Classic/dp/B00004RFMT/ref=mp_s_a_1_3?keywords=j.a.+henckels+chef+knife&qid=1562486690&s=gateway&sprefix=j.a.+henckles+chef&sr=8-3


honing steel
https://www.amazon.com/Utopia-Kitchen-Steel-Knife-Sharpening/dp/B071FC4GYN/ref=mp_s_a_1_3?keywords=honing+steel&qid=1562486000&s=gateway&sprefix=honing&sr=8-3

u/lentebriesje · 43 pointsr/EatCheapAndHealthy

https://www.amazon.com/dp/B00004RFMT/ref=psdc_289857_t3_B0001WN9VO

  • Traditional german three rivet design
  • Full tang
  • 8 inch
  • It has a full bolster. That feature is annoying for sharpening, makes it more front heavy but it's reassuring that your fingers won't slip on the cutting edge.

    I don't know this particular model, but i know the brand well. I work at a EU based knife retailer. Going by my general knowledge of the brand I have this to add: Zwilling runs most of their knives around 58 HRC, which is average on the lower side. That means you would need to sharpen it more frequent than some other options. But it's also easy to sharpen, easy to touch up and very forgiving. Some knives will just chip just by looking at a chicken bone, this is not one of those knives.

    Quite frankly, i'm very surprised how low the price is on amazon. It's drop forged, so not really forged, but still. It's not some laser cut plate steel knife. Though no first hand experience with this line by Zwilling, should be super solid.


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.
https://www.americastestkitchen.com/products/4766-victorinox-8-swiss-army-fibrox-chefs-knife


3,500+ 5 star reviews
http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1449067295&sr=8-1&keywords=victorinox+fibrox

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/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/FoodBornChillness · 38 pointsr/KitchenConfidential

Okay, lol I am receiving overwhelming response to this comment, so I will send out what I am sending everyone else.
"This guy is a great seller. Average shipping time from Japan is around 8 days and he is great with communication.
This is his store. http://www.ebay.com/sch/sk2excellent/m.html?_nkw=&_armrs=1&_ipg=&_from=
This is just an example of an 8" Mighty Mac. I own a stamped one and a non stamped one. They are identical. EBay store: http://www.ebay.com/itm/Japanese-Kitchen-Dimple-Gyuto-Chef-Knife-205mm-8-1-Bolster-Handle-SEKI-JAPAN-/321432206969?hash=item4ad6da3e79:g:xEsAAOSwT6pVtjxU
Amazon Mac Stamped version: http://www.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU"

Edit 1: In addition, this is his direct website. I have never ordered directly from the website, only from his ebay store, but maybe this will help some people that don't have ebay accounts.
http://www.japanese-knife-store.com/c-1/c0i2.html

Edit 2: This guy is either going to praise me for all the business or kill me because he'll be flooded with too many orders. Oh well, happy knife buying.

Edit 3: Also, should you ever look for these elsewhere on the googles, they are oddly listed as a "TS Madam knife", why??? I have no idea.

u/nope_nic_tesla · 35 pointsr/reactiongifs

Well generally speaking most people don't actually need a butcher's block full of knives. You want a few knives that work very well for multiple purposes.

You need:

  • a chef's knife
  • a bread knife
  • a paring knife
  • a cleaver if you chop up anything with bones in it
  • a filet knife if you clean fish
  • some people also recommend a santoku but in my experience a chef's knife does most of the same stuff

    Personally I use Victorinox knives like this one after being recommended by many people. Amazon reviews speak for themselves. IMO if you are on a budget they are the best balance between low cost and high quality. And yeah $30 for a single knife might still seem like a lot compared to paying $60 for a whole butcher block, but in most cases that one $30 quality knife is going to outwork that entire $60 butcher block. I guarantee if you spend a little extra and get a quality chef, bread and paring knife, you will get far more value out of it than having a whole block of lower quality knives.

    I have bought that exact knife as a gift for 3 different people and they all love it. Not like "oh wow what a thoughtful gift", but rather weeks later "dude that knife you got me is awesome". A friend of mine I bought one for just a month or so ago, who had a whole bunch of old shitty dull knives he's had for years, actually said "I feel like I've never used a knife before".

    If you want to spend more, check out Wuthof, J.A. Henckels and Mac knives for a step up. I have a full knife set but personally the chef's knife, bread knife and paring knife serve well over 90% of my uses.

    Get a honing steel and learn how to use it, also. Get your knives sharpened every year or two and they should last you a very, very long time. Or buy a whetstone if you wanna do it yourself.
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 https://www.amazon.com/dp/B008M5U1C2/

u/moishew · 34 pointsr/Cooking

Can't believe no one mentioned this yet: get him a good knife if he doesn't have one. This one seems to be popular.

u/Sleisl · 34 pointsr/Cooking

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

u/KanyeGosling · 33 pointsr/EatCheapAndHealthy

I have this Victorinox and also this Wusthof and I much prefer the Wusthof. Both are great don’t get me wrong, but I’d go for the Wusthof

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]
    (http://www.amazon.com/gp/product/B008M5U1C2/182-6325493-8824318)

  • 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 - http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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/jackson6644 · 27 pointsr/cookingforbeginners

No question: Victorinox Swiss Army 8-Inch Fibrox Straight Edge Chef's Knife https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_awd_ImVtub0NJ7X3K

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.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

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/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 https://www.amazon.com/dp/B008M5U1C2/

u/socialisthippie · 26 pointsr/ArtisanVideos

Good, sharp knives dont have to be expensive.

Ceramic: https://www.amazon.com/Kyocera-Advanced-Ceramic-Revolution-Professional/dp/B0017U3UA4/

Steel: https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/

Slightly more expensive steel: https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/

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/ToadLord · 25 pointsr/Cooking

I am the owner of the /r/ATKGear subreddit which posts past winners for kitchen gear and ingredient taste tests from the show America's Test Kitchen. Here is a list of all gear winners.
But if I had to pick one item it would definitely be the Victorinox Fibrox 8-inch Chef's Knife. I have been happy with mine for two years now and it is always the one knife I reach for when there is some slicing to do.
I have nothing to do with amazon.com nor any retailer there - feel free to shop around for one elsewhere :)

u/ghostsarememories · 24 pointsr/Cooking

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

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

u/sterexx · 24 pointsr/antiMLM

I don't think it's right to describe the differences in kitchen knives as ergonomic and how well-sharpened the blades are. There are two distinct tiers: stamped blades (stamped out of sheet metal and sharpened) and forged blades.

Cutco knives are stamped steel. I've never seen a stamped blade that isn't flimsy and cheap feeling. It has to be thin enough metal to be stamped out of a sheet. You can sharpen them like he said but forged blades are just head and shoulders above stamped, imo.

Forged blades are much heavier and can be made out of way nicer steel that holds an edge longer. They're harder to sharpen but let professionals do that. Just keep yours honed with a steel. Watch a youtube on how to do that, and take the 10 seconds to do it after every time you use your knife. You will only need to sharpen very rarely.

In addition to agreeing with that commenter about using professional sharpening, I think a professional supply place is a fine idea. Just aim for forged for at least your chef's knife. That's the one that really matters since you can use it for the vast majority of cooking tasks.

My roommate's stamped knife set full of special knives is fine for those special things: cheese, sandwich, paring (mostly), bread (mostly). But I use my wusthof ikon chef's knife for basically all my cooking needs. It can still cut thin transparent tomato slices with almost gravity alone. It just effortlessly and precisely divides whatever food material I'm working with.

I bet any decent forged blade would do similar, but since I only needed one nice knife, I was fine spending like $150 ($138 now it looks like) on it to be sure it cut nice and felt good in my hand. The ikon series has nicely contoured handles: https://www.amazon.com/dp/B000YMURSE/

Please post if you find a professional product you end up buying and let us know how it goes!

u/NotaHokieCyclist · 23 pointsr/anime

Poor ass college student's guide to cooking episode 2

Shokugeki no Soma is one of my favorite anime of all time, if nothing else because it showcases the amazing world of cooking to weebs like us. However, it isn't a guide, and it seems that too many of you guys here need a good lesson on how to get stuff done. Trust me, it's worth it and you'll feel much better about yourself after each episode, and maybe even want to try some stuff in the show out!

Lesson 2: Food is good. If you understand good food, you'll be able to make good food. Go eat more good food

One of the most important points in cooking, after the skills and book knowledge I can type here, is to acquire a good taste. Without it you won't progress beyond recipe following level (which is stupid easy, as I'll cover in the future). This is the reason why Soma, Erina, and others in this episode seem to all come from cooking families. They've all been raised while tasting great food made by their parents.

Now, not all of us are this lucky. I personally was lucky enough to be raised with great food, but only in Japanese cuisine. So I acquired my taste for other styles of cooking in other ways. Specifically, I started to really improve on my cooking when I started enjoying great food made by other people. The show will cover this too as Soma encounters different students with unique specialties.

Next time you get the chance, go eat some great food. Don't waste your money on bad fast food. And when you do eat out, try to guess what makes your favorites taste as well as they do, and venture out to try new places with new dishes to offer. Especially those that offer the style of cooking you are trying to imitate.

Ingredients/Spices of the day (two ingredients, one condiment)

Eggs

A god among proteins, it honestly deserves an entire post. They are quite possibly the cheapest, richest, most versatile ingredient in the world. They can be used as the main superstar, or as a supporting agent to enhance other dishes. They are very delicate when used as the main dish however, and are easily under or over cooked with a small region of perfection in between. Practicing cooking fried eggs or scrambled eggs for breakfast is a great way to hone your sense of over/under cooking that you'll make use of in any other dish in the future.

Fresh is better, but last for a good two weeks in the fridge.

Broth or Stock (dashi in Japanese)

An easy way to add the flavor of meat, fish, etc to a dish without actually using it. This is great when you don't want the texture or the bulk of the ingredient, and is often used in soups or sauces. Japanese sometimes like to use it like Soma did to add little bombs of flavor in a complex dish. Very cheap to make or buy since it often uses junk meat or bones.

ネギ negi, scallion?

A staple of Japanese cuisine, Soma uses it here to add a bit of oniony kick and a nice crunchy texture to a predominantly mushy dish. I think chives are used in Western cuisine to similar effect, like that British dude did in the scrambled eggs video above.

Freshness is paramount. Lasts for maybe a week or two, but every day lost beyond 3/4 is that bit of flavour lost.

Skill/Gear of the day: Knife and Cutting Board

The two mainstays of any kitchen. Having good ones are important with quality >>>>> quantity. You honestly don't need more than one each. Maintenance is a very important and different topic.

Learning how to quickly chop veggies will speed up your cooking immensely, and is like the coolest part (It's basically all Soma does to show off). You will impress a lot of your friends and maybe a girl or two if you are lucky.

If you own a knife and cutting board. That's great, you're ready. If not, just buy a chef's knife and as big and heavy wooden board you are willing to buy. And if you are fancy, A steel

Presentation of the day

Pls use proper china and metal silverware. It makes McDonalds look good, not to mention just feel that much better.

---

Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!

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/lispychicken · 22 pointsr/gadgets

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

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

u/Cosmic_Chimp · 21 pointsr/mildlyinfuriating

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

u/SomeRandommDude · 21 pointsr/Cooking

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

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

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

    Total ~119.90
    That leaves you ~$80 to get ancillary things like measuring cups and spoons, cutting board, and a sauce pot.
u/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/fatcomputerman · 19 pointsr/Cooking

jeez, it's a good knife for the money but let's not pretend it's what it's not. it's a good entry level knife and that's what it's designed for. at the $100 dollar range you're going up against good consumer knives (not saying the global is better because global handles suck).

it doesn't hold an edge as long, it's weighted poorly and the blade is stamped.

this will be better in *almost every way, also someone suggested the tojiro which is good too.

u/snookermom · 19 pointsr/AskMen
u/CleanWhiteSocks · 19 pointsr/EatCheapAndHealthy

We are not vegetarian, but I do think that plant-based is are a good place for kids to start. we've had a lot of luck with Mollie Katzen's books. The youngest likes Pretend Soup and my daughter likes Honest Pretzels.

Also, while I do think kids should learn how to use a knife, if your kids are like my 4yo who would lose a finger or an eye within 30 seconds, these are great.

u/cipher315 · 19 pointsr/gunpolitics

The UK has seen a huge spike in murders in the last few years. Most of these have been with knives. specifically plain old boring kitchen knives. At present you already have to be over 18 to buy any sort of knife in the UK. They are now pushing for no online sales. There is also talk about bans on any knife with a point and length limits. This would make most kitchen knives illegal.
for example.
https://www.amazon.com/gp/product/B008GRUNOC/ref=s9_acsd_top_hd_bw_b1DP7_c_x_3_w/144-7039686-3166857?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-4&pf_rd_r=NK0G8PBQM2HDACT0JEFW&pf_rd_t=101&pf_rd_p=78067633-c290-5f30-9b97-4f36402ed099&pf_rd_i=289857

See the scary "assault point" and "mil spec length" in the product above.

I assume that after this has no real affect they will add background checks and a knife database, and finish with a ban on pants as they are the perfect strangling tool.

The whole thing is a text book example of how dumb things end up if you let anti's call the shots

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/SqueakIsALittleBitch · 18 pointsr/AskReddit

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

u/MithrilTuxedo · 18 pointsr/minimalism
u/cash_grass_or_ass · 17 pointsr/chefknives

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

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

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

***
edit:

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

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

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

edit 2:

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

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

u/Lord_of_the_Rainwood · 17 pointsr/AdviceAnimals

The highest recommended knife for entry-level amateur cooks is the Victorinox Swiss Classic Chef's Knife and it's only $45.00. It's a great knife that is perfect for most kitchens. Buying an expensive block set is almost always a waste of money.

u/Pachuco_Cadaver · 17 pointsr/knives

A victorinox or dexter with a plastic handle would be the absolute best choice for that price. They last forever and can take an edge pretty well. Amazon links: Dexter 10" for $28.49, and Victorinox 8" for $26.11

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/GnollBelle · 16 pointsr/JUSTNOMIL

Cholesterol you eat has very, very, very little bearing on your blood serum levels. Bad-cholesterol levels are tied to genetics and inflammation. Good news! Eat all the eggs you want. Bad news! Stress contributes to inflammation.

How much longer are you going to be in this situation? Would it be worth it to pick up a cheapish chef's knife and a dutch oven? Because my-oh-my what you can do with a dutch oven on a stovetop is amazing and I am just full of recipes.

Also, these caffiene stir sticks have been getting popular at my local college.

I can't do much to help you, but if you want some recipes I can help out a bit with the stovetop cooking. (In the interest of transparency, some of these recipes are from my own blog.) As far as the smell goes . . . fuck it, the crab hates you anyway so just make like a duck and let her roll off your back.

Seafood Stew - I say dutch oven for this, but you can totally use a regular pot.

Cheeseburger Tacos

Carnitas Tacos

Chicken Paprikash

If you've got a broiler in the oven that works Eggs in Prugatory is a favorite of mine.

If you're feeling up to making dumplings, I have a recipe for pierogies that is pure comfort food.

And I could go on about eggs the way that Forest Gump's buddy did about shrimp.

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.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

u/owlsandjazz · 16 pointsr/Cooking

Buy this chef's knife!

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

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

u/SuspiciousRhubarb4 · 15 pointsr/Cooking

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

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

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

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

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

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

u/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.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/

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

https://www.amazon.com/dp/B005LRYE36/

u/zinko55 · 15 pointsr/Cooking

Victorinox 8 Inch Fibrox Pro Chef's Knife 40520, 47520, 45520 Frustration Free Packaging https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_bQEoybMX5HZHD

u/scrooched_moose · 15 pointsr/Cooking

Yeah, Victorinox is a "college graduation present" knife. It's a good value and great for beginners but falls far short of better knives. I upgraded to Globals a couple years ago and the difference is unbelievable.

u/FloatingFast · 15 pointsr/Cooking

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

u/tibbles1 · 14 pointsr/Cooking

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

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

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

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

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

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

u/kerovon · 14 pointsr/Cooking

How does this Victorinox knife compare to the Wusthof Pro chef knife? I was poking around, and I saw that the wusthof was the same price, and I've heard Wusthof mentioned as a good brand.

u/findthezspot · 14 pointsr/Cooking

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

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

link to amazon

Also global makes some decent stuff too.

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

u/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/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:

http://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/

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/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!

https://www.americastestkitchen.com/equipment_reviews/1433-chefs-knives

Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_i_QxTOCbC90W0RV

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/Tangychicken · 13 pointsr/Cooking

A popular one recommended by reddit is the Victorinox Chef's knife..

It's very highly rated by America's Test Kitchen. I own one myself, it's light, well balanced and keeps a very nice edge for a $30 knife.

u/RamblingMutt · 12 pointsr/Cooking

Kiwi Flexible Thai Knife - $6.99 (Stainless)

u/Hufflepuft · 12 pointsr/AskCulinary

A Kiwi will serve you well. You can find them at Asian markets, usually less than $10. They have a nice thin blade that's good for sushi, stays sharp and sharpens easily. I have a few $300+ knives in my bag and I still love my Kiwis.

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.

https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS

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.

https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2

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.

http://www.chefknivestogo.com/kohawagy21.html

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.

https://www.amazon.com/Winco-Chinese-Cleaver-Wooden-Handle/dp/B001CDVXUK/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1485154695&sr=1-7&keywords=cleaver

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...

http://www.chefknivestogo.com/cckcleaver2.html

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.

https://www.amazon.com/King-Sided-Sharpening-Stone-Base/dp/B001DT1X9O/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1485154779&sr=1-1&keywords=king+1000+6000

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.

https://www.amazon.com/dp/B00004WFU8/ref=twister_B010SQ9IXK?_encoding=UTF8&psc=1

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/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/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 https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_wIsFxb1T24ER2

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

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/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/oddlycalm · 12 pointsr/AskCulinary

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2 Good starter knife, cheap, solid, not too flashy.

u/CyclingTrivialities · 12 pointsr/malefashionadvice

Need: Epaulet Rivet Chinos in olive... for werk

Want: New Balance/Ronnie Fieg 1300 Salmon Soles

Global G-2

Flat Head Tee

Moar denim... maybe BOM006, Iron Heart, PBJ 24-005... dunno

u/zapatodefuego · 12 pointsr/chefknives

Shun and Wusthof are the big name brands that people usually consider to be top of the line kitchen cutlery. While they aren't bad they are far from being the best and usually are not good values.

Lets look at some knives from both:

  • Wusthof classic 8", X50CrMoV15 steel at 58 HRC , $100
  • Shun classic 8", VG-MAX (likely not VG-10) at 60 HRC, $140

    These two knives will basically perform the same except for the Wusthof being tougher and the Shun holding an edge noticeably longer but being more brittle. The $40 price difference mostly comes from the fancy damascus cladding which, while looking nice, does not affect performance. Wusthof's inclusion of a bolster is often an annoyance and is removed on other models. The Wusthof is a mono-steel knife in that is is made of a single piece of metal where as the Shun is san mai. This doesn't significantly affect performance but it can in some cases affect the knife's ruggedness and how thin it can be made.

    Now lets look at some alternatives:

  • Tojiro DP gyuto 8.2", VG-10 at 60 HRC, $65
  • Misono UX10 8.2", UX10 at 60 HRC, $131
  • Kohetsu gyuto 8.2", Blue #2 at 62 HRC, $140

    The Tojiro is made with virtually the same core steel as the Shun and is also san mai but costs nearly $80 less.

    The Misono is mono-steel, just as hard as the Shun, yet manages to cost about the same.

    The Kohetsu will hold an edge significantly better than the Shun (because of the additional hardness and use of Blue #2 instead of VG-series steel), is also san mai, also has a fancy finish, yet manages to cost the same.

    Compared to the Wusthof, every thing else I've mentioned will hold an edge significantly better.

    tldr: Shun and Wusthof make good products but in terms of high end kitchen cutlery they are closer to being middle of the road than anything special and are not priced accordingly.
u/[deleted] · 12 pointsr/Cooking

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

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

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

u/Gandalv · 12 pointsr/Cooking

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

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

u/awesomeo111 · 12 pointsr/Cooking

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

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

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

u/UnknownWon · 11 pointsr/AskCulinary

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

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

Or buy the legit one...

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

Here's a comparison

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


Alternatively buy some Victorinox Fibrox

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

Here's a picture of my dog

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

u/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/MrDTD · 11 pointsr/gif

Pretty good for a cheap one http://www.amazon.com/gp/aw/d/B008M5U1C2/

u/CmonAsteroid · 11 pointsr/Cooking

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

u/troll_is_obvious · 11 pointsr/Cooking

The super hardened steel in "professional" knives are much more difficult to keep sharp. They make sense for professionals, because they won't wear away to a nub with heavy use, but unless you're actively using, honing and sharpening your knife for 60 hours per week, they're completely unnecessary.

Here's a perfect starter kit for the home chef:

  • Global Chef Knife
  • Whetstone
  • Sharpening Steel

    Don't waste money on expensive sets unless having a butcher block stand on display in your kitchen to impress your guests is something that matters to you. Put your money into a good quality chef knife that's easy to keep sharp and the tools to keep it that way.

    If you don't trust me, take it from Anthony Bourdain.
u/ilovesojulee · 11 pointsr/Cooking

I've been using this Shun knife for the past year and absolutely love it.

u/petula_75 · 10 pointsr/BuyItForLife

the whustof classic 8 inch chef's knife is considered by many to be the gold standard. I have had mine for 22 years -- also purchased when I was 20.

u/prosequare · 10 pointsr/AskCulinary

I'd recommend a victorinox 8" chef knife with fibrox handle, like this http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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: http://www.amazon.com/gp/aw/d/B00004VWKQ/ref=pd_aw_sims_5?pi=SS115&simLd=1

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

  2. Victorinox Paring Knife

  3. Victorinox Bread Knife

  4. Spyderco Sharpmaker

    Total: $141

    Don't get #1-3 without getting #4. trust me on that one. As for the knives themselves, Victorinox kitchen knives are excellent: thin blades that are easy to keep super sharp with that Sharpmaker, comfortable handles, well built, light, inexpensive, and designed for real, serious use.
u/etskinner · 10 pointsr/fffffffuuuuuuuuuuuu

I have that knife. Victornox Fibrox

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/Alfonso_X_of_Castile · 10 pointsr/knifeclub

If you don't want to sharpen that, just buy an inexpensive kitchen utility knife and bring it in.

Here are some options:

Kiwi knife.

Victorinox utility knife.

Ceramic utility knife.

Your boss is right. You work at a produce market, you should not be using a RAT 1 to cut corn.

u/CosmicRave · 10 pointsr/chefknives

Realistically you can use any knife at all, but the one you linked is probably of dubious quality. If you really dont want to spend a lot on a knife, might I recommend you a Kiwi knife instead? It is the same price and many of our users here can vouch for their quality, myself included.

If you are willing to increase your budget a little bit, the Wusthof Pro is even better and will be an excellent blade for home use.

u/redmeansdistortion · 10 pointsr/AskMen

Get a decent chef's knife. I have this one and it has never let me down https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2

u/Forrest319 · 9 pointsr/Cooking

And it gets more complex that just that. Harder steels (generally from Japanese knives) can't be honed because they will chip. But they don't need to be honed because they are so hard the edge does not roll over, so alignment is not necessary.

So a better answer is hone your softer knives (60hrc or lower, usually German brands) pretty much every time you use them, but sharpen infrequently and no more than 1k grit is necessary. If you want to use a pull through do it, thought I wouldn't. If you are not sure what you should be doing, 99% of the time this is it.

If you have harder knives, strop and sharpen as needed. Which could vary from once a week to once a quarter depending on the steel. And the grit could be anywhere from 1k to 6k depending on the use case. But if you need to go this route you probably already know that. It's the folks that buy Shuns, Kramers, or Miyabis at Sur La Table that might be honing when they should probably be using stones.

Or you could just buy Kiwis and replace them when they get dull. Stamped knives so thin they cut really well. I got to the point where this is what I buy my parents since they insist on putting knives in the dishwasher.

u/Eisefin · 9 pointsr/Parenting

I am getting this for my kids. Amazon has a ton of child-safe kitchen gadgets.

Curious Chef 3-Piece Nylon Knife Set

u/grankasaurus · 9 pointsr/AskCulinary

I have plugged this before but I can't recommend it enough, so here it is again.

The best $7 knife you will ever own

I've been cooking for a while. I own a lot of knives. I have a pretty full kit. I use this knife for almost everything I do professionally.

I personally prefer a utility knife for light weight cutting (I prefer to chop, rather than roll, so a light knife helps). The things that make a utility knife good are a thin, flexible blade, no longer than 6" that will take but not necessarily hold a good edge. All of these qualities also make a knife really fuckin cheap because you aren't paying big bux for a huge lump of high carbon steel.

So why does everyone fork out $80+ for a fancy pattern welded steel shun 6" utility?

Just doesn't make sense. These knives come wicked sharp right out of the package, and for $7 a piece once you've beat it up (and for $7 a piece, you can beat it the fuck up) you just throw it away and buy another.

It may feel like cheating, or that there's a catch, but I haven't found one. They are really solid, dependable, inexpensive knives that you can absolutely trust to do what you need them to do. For the price I think everyone should give these a shot.

Plus you can impress and terrify your family once you learn to cut vegetables Japanese style. Very flashy, very fast, very scary for someone who doesn't know how to drive a knife properly.

Edit:

To clarify a later comment, I took a video of what I'm (possibly erroneously? really not sure) describing as "japanese style" cutting. Really, I'm just calling it that based on how I see chefs using santoku knives.

http://www.youtube.com/watch?v=LZFic0GabkM&feature=youtu.be

Tatercam quality, sloppy cut, and turn your speakers down because it is loud. Gives a more clear picture of what I'm describing though. This is what I prefer, contrary to the typical "roll" cut where you keep the tip on the board and move the knife like a piston. For a roll cut, a longer, heavier blade is preferable because you can leverage the weight easier. However, I think that this method will ultimately make you much faster with lightweight cutting (small carrots, soft veg like onions and zucchini, etc) and is worth picking up a cheap, light knife to learn.

tl;dr $7 knife works for cutting most stuff fast; buy it

u/the_hamturdler · 9 pointsr/LifeProTips

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

http://www.amazon.com/Victorinox-Fibrox-Straight-Chefs-8-Inch/dp/B008M5U1C2

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/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:


Knives

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/MrsWalowitz · 9 pointsr/Cooking

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

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.

https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2

u/DVNO · 9 pointsr/Cooking
u/mcfewf · 9 pointsr/cookingforbeginners

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

u/bbtgoss · 9 pointsr/Cooking

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

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

u/Multipoptart · 9 pointsr/AskCulinary

Honestly I've come to embrace it when vegetables stick to my knife. I use that as a handy transfer mechanism to move them into my pan/pot.

You could also consider a knife with dimples on it, I've heard that they help with this issue. I have no experience myself, though.

u/Daniel-B · 8 pointsr/Cooking

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

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

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

u/joelister · 8 pointsr/Cooking

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

u/yeahyoumad · 8 pointsr/chefknives

Be all like what? My lack of criticism of a mediocre blog post or my cursing? Literally three out of the five points are fucking stupid. You use a chefs knife to chop, slice and mince?! Really!? No way! A sexy knife? A warranty?

A low effort post begets a low effort post. I get the want for people to earn money off of shit but put some fucking effort into it. Those amazon links are references to earn OP money. I can't stand that shit when no effort is made on the part of OP.

The blog post offers the reader no new information other than opinions. No factual data. Only opinions on an overpriced knife. Why would you ever buy a $130 knife with a bolster? Get a fucking MAC for $20 more without one. And it takes an edge like a champ.

https://smile.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU/ref=sr_1_1?ie=UTF8&qid=1493471785&sr=8-1&keywords=mth-80

That smile link is for the EFF (https://www.eff.org/).

I get the need for a quality knife to last, but this post offers little in the way of actual advice. Only why they like Wusthof.

u/thesmallshadows · 8 pointsr/Cooking

A Dutch oven, a large cast iron skillet, a good chef's knife and sharpening block, a large mortar and pestle, a spice grinder, maybe splurge on a cookbook or two you wouldn't buy otherwise...


I already have the first three, but I consider them absolutely essential. This is the chef's knife I have, and for the price it really can't be beat.

u/ummmbacon · 8 pointsr/Judaism

cRc standards? Star-K? There are a few, most of it is minor but you should know them and know what applies for you. Also, your community minhag may also dictate some of these things.

For example, some allow using the same dishwasher for meat/dairy since the water isn't yad soledes bo and there is an agent like lye (mentioned in S"A) in use.

>What basics do I need?

Depends on how often you eat various items, I very, very rarely eat meat so I have very few meat items for example.

But I have a large variety of parve items.

Overall you will want separate kli rishonim for meat/dairy/parve but not like 1:1:1, since you will cook different things in them. Also sponges and scrapers and serving utensils.

I would walk through a typical menu for you and see what works, like do you only have a dairy pot for vegetables or other sides and will that come to be a problem when you are making a meat meal?

Since I mainly eat parve I can duplicate a lot of my dairy since it isn't usually an issue. I have an instapot and I have 3 interior pots/liners/steam catchers for Shabbat meals.

You will also want knives for cutting that are parve/dairy/meat this is a fantastic meat knife and is really cheap and all the chef's I know recommend it. It's great for chopping/cutting.

You might also want to check out the books Kosher Kitchen which talks a lot about the details, but your community might be more lenient than that book in some places here and there.

But overall I'd go through and start with thinking about how you want to use your kitchen then apply the rules of kashrut and see if it is an issue.

Also, get some heat resistant color tape, so you can correctly label your items.

At some point, you might also look at if your stove/other items can be kashered for Pesach and if you need like a sperate burner just for Pesach (I have to do this since my place has a glass stove top)

u/nudave · 8 pointsr/daddit

Only semi-related, but let me suggest these: https://www.amazon.com/Curious-Chef-3-Piece-Nylon-Knife/dp/B002Q5YH9C/ref=sr_1_2?ie=UTF8&qid=1469107405&sr=8-2&keywords=kid+knives

They can actually cut food better than a butter knife (my almost-6 year old daughter sawed straight through a peach pit the other day), and you can't cut skin with them even if you try.

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.

http://www.amazon.com/Victorinox-Fibrox-Straight-Chefs-8-Inch/dp/B008M5U1C2

u/noworryhatebombstill · 8 pointsr/Cooking

Hmm, a lot of times trouble with cutting things is mostly an equipment issue-- aka, a blunt knife. Is your supermarket an Asian one? They often have really good, sharp knives for not very much money. If not, it may be worth getting something like this. There's a bit of a learning curve, but with a sharp knife you'd improve rapidly!

I'm an amount-eyeballer too, so that makes it easier to give you some of my recipes, haha. This one is a nice alternative to a tomato sauce that doesn't require a lot of chopping and comes together very fast:

  • Put your salted water on to boil for the pasta.
  • Slice 1 medium onion: Halve the onion lengthwise. Cut off the tops of each half and peel back the skins to the root. Holding onto the root, slice thinly crosswise, so that the slices are ~1/8" thick. Basically, follow up to step 4 of this image, making thinner slices and not cutting off the root ends because they make a nice handle.
  • Smash 4 garlic cloves: Bash each clove with the side of your knife. The papery skins will fall right off.
  • Take a 12-inch skillet and pour in ~3 tbsp of olive oil, just to thinly coat the bottom of the skillet. Put over medium heat. (Meanwhile, start cooking your pasta as soon as your water is boiling). Once the oil is hot, throw in the onion, the smashed garlic cloves, a filet or two of anchovy (the kind that comes in a tin packed in olive oil), ~2 tbsp of drained/patted-dry/lightly smashed capers, and a pinch of red pepper flakes. Salt and saute until fragrant and the onions are softening and the anchovies have started to dissolve.
  • Add about half a glass of white wine to the pan and then add ~3 large handfuls of roughly-chopped kale or other hearty green. It should take about 5 minutes for the kale to wilt down, during which time your pasta should be finished-- again, undercook it by 1 minute. BEFORE YOU DRAIN YOUR PASTA, save about a cup of the starchy water.
  • Add your pasta to the skillet with ~1/3 of the pasta water, a handful of fresh-grated Parmigiana cheese, and a pat of butter. Turn up the heat. Toss until the pasta's done, adjusting the consistency of the sauce with additional water if you need to. Take off the heat, adjust seasoning (salt and pepper), and add the juice of one lemon, stirring to coat.
  • Serve with additional cheese and cracked black pepper.

    Good luck with your pasta voyage!
u/MCClapYoHandz · 8 pointsr/Cooking

Full knife sets are a scam. You don’t need two different size chef knives and a santoku, you don’t need a serrated paring knife, or any of that crap. You’ll never use them and they’ll just sit there in your knife block, and you will have spent 50% of your money on knives you never touch. Here’s all you need, in your price range:

A henckels 8 inch chef knife - https://www.amazon.com/gp/aw/d/B00004RFMT/ref=mp_s_a_1_3?ie=UTF8&qid=1510433354&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=henckels+chef+knife+8&dpPl=1&dpID=31OX1pDMIvL&ref=plSrch. you’ll use this for 90% of the things you cut. Veggies, meat, whatever.

A tojiro bread slicer. https://www.amazon.com/gp/aw/d/B001TPA816/ref=mp_s_a_1_6?ie=UTF8&qid=1510433463&sr=8-6&pi=AC_SX236_SY340_QL65&keywords=bread+knife&dpPl=1&dpID=312P9gZ10AL&ref=plSrch. this thing will eat through crusty breads, tough squashes, pineapples, etc, and you can also use it to cut paper thin tomato slices with those sharp teeth. It’s good quality and cheap, I just bought one myself and love it. I accidentally cut my dish brush and a cloth when washing and drying it the first time. That’s how sharp it is.

A victorinox paring knife. https://www.amazon.com/gp/aw/d/B0019WXPQY/ref=mp_s_a_1_1?ie=UTF8&qid=1510433648&sr=8-1-spons&pi=AC_SX236_SY340_QL65&keywords=victorinox+paring&psc=1 - for when you need to do fine cutting work

If you have a good reason, you might add a boning knife or something like that, but these 3 knives are all I use 99.9% of the time. The only other thing to add is a sharpener and honing steel to keep them sharp.

If you’re not a professional chef, you can get away with a cheap (decent) knife sharpener like this one - https://www.amazon.com/gp/aw/d/B00004VWKQ/ref=mp_s_a_1_10?ie=UTF8&qid=1510433817&sr=8-10&pi=AC_SX236_SY340_QL65&keywords=knife+sharpener&dpPl=1&dpID=41bRTplVVXL&ref=plSrch]

You don’t need to spend a bunch of time and money on stones to sharpen your knives properly unless you’re super interested in that sort of thing. Use this sharpener once every few weeks or so and it’ll keep your knives sharp enough to get everything done.

If I were starting a new kitchen from scratch, those are exactly what I’d buy to get started. Treat them well and sharpen them occasionally (except the bread slicer, it’s hard to sharpen but cheap enough to replace every few years when it starts to dull), and they’ll last you a long time.

u/wittens289 · 8 pointsr/blogsnark

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

u/Up2Eleven · 8 pointsr/Cooking

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

u/299152595 · 8 pointsr/BuyItForLife

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

u/Nessie · 7 pointsr/Cooking

Global G-2; great balance, just the right size and easy to clean because it's one piece of metal. From the first time I held it, it just felt right.

u/galewgleason · 7 pointsr/BuyItForLife

A Wusthof Classic 8 Inch Chef knife Good place to start learning how to cook for yourself.

u/sacman · 7 pointsr/KitchenConfidential

Exception: This guy.

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/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/Jamieson22 · 7 pointsr/chefknives

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

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

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

u/ndphoto · 7 pointsr/Cooking

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

u/mechtonia · 7 pointsr/Frugal

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

u/Nonyabiness · 7 pointsr/Cooking

If you have any stores that sell high end knives (Wustof, Global, Shun, etc) go there and hold them in your hand. Not all handles are the same and you really want to have the knife fit comfortably in your hand.

I posted in another thread similar to this that a knife is like a gun, and you should not take someone's word for what they prefer as a brand. For example the Wustof may be preferable for one but you may get callouses using it.

My first knife was a Global 8 inch and it was awesome. It's under $100 and its very sharp and cool looking. However, using it for hours on end everyday at work I developed a horrible callous (chef's callous) on the inside of my index finger. It hurt like a bitch.

So after some comparison shopping and research I purchased the Ken Onion Series Shun. The way the handle is designed allows you to comfortably hold the knife while also wrapping your thumb and index finger on the blade for more control. I haven't had a callous since I got this knife and I love it.

Of course, if you buy a knife don't forget to buy a honing steel. Make sure to either store the knife in a knife block or wrap it in a towel when you store it. After a bit you'll want to buy a whet stone or if you don't want to sharpen it yourself you can get it done by a pro. How often you need to sharpen depends on how often you use the knife and how well you take care of it. The knife will be scary sharp when you first get it but make sure to learn how to properly use the honing steel otherwise you'll just end up with a very expensive letter opener.

u/UncannyGodot · 7 pointsr/knives

An Amazon registry (I would skip the Kohls cutlery offerings) will limit you somewhat, but there are certainly decent options available. I think your selection of two chef knives, a bread knife, and a paring knife is a good choice. For the most part I'm going to suggest fairly costly knives because, frankly, this isn't /r/culinary.

Chef knives first. Everything I have to say about 8"/210mm knives I would apply to 10"/240mm knives unless I make note.

If you want a hefty Western chef knife, I find Messermeister to be best in show. They take an edge better than other stainless German knives I've owned and they keep it longer. I find the grind and profile to be slightly more modern and workable in the Elite models opposed to the highly popular Wusthof Classic and sundry Henckels lines. The fit and finish on them is on par with Wusthof, which is to say impeccable. Messermeister makes three different handles for its Elite lines and offers the blades in a thinner Stealth version, which I like. Since Messermeister's Amazon offerings are a bit wonky I would highly suggest you look around the site for the style you like. You might even find some other kitchen gadgets you like. If you are interested in a French profile, look at K-Sabatier. A carbon K-Sab is a lot of fun. And though the stainless knives they produce aren't really as magical as their carbons, they're still fine knives.

  • Messermeister Oliva Elite Stealth: Olive wood handled. My favorite. Extra classy.
  • Messermeister San Moritz Elite Stealth: Poly handle option. I don't like it as much as the wood handles, but it's much cheaper as offered here.
  • Messermeister Meridian Elite: Classic black pakka wood handle. It's classic and black.
  • K-Sabatier carbon: This knife is king of the hill. Yes, it's a hill out in the middle of nowhere, but it's still a nice knife. This style is timeless, but it's also out of stock.
  • K-Sabatier stainless: I believe this knife uses the same steel as Wusthof and Henckels with a similar heat treatment. The biggest difference is the profile.

    There are many good Japanese companies and makers to consider. These knives will all be lighter and somewhat thinner than almost any Western knife. If you want something functional and somewhat reasonably priced, Suisin, Mac, and Tojiro have some good options. In the next price bracket up, a Kikuichi, a Yoshihiro, a Takayuki, or a Misono fits the bill, though Misono knives have become incredibly inflated in price. If you have a rich Uncle Ed, slip a Takeda into your list. I would definitely consider other knives at these general price ranges, but they're not available on Amazon.

    A few budget suggestions:

  • Tojiro DP gyuto: A great knife line. Tojiro's VG-10 heat treatment is on par with if not better than Shun's. If you're used to a heavy 10" knife, a Tojiro DP 270mm wouldn't be out of the question.
  • 7.25" Mac Chef "chef" knife: This is definitely a gyuto, regardless what it's labeled. I've used it on a restaurant line during service and it is quite durable. It's reasonably priced, which makes it a popular choice in the food industry.
  • 10" Mac Chef chef knife: Though they're from the same line, this knife has a wholly more substantial feel on the board than the above. It's still light. It's not priced as well as its shorter cousin. This is the knife that opened my eyes to what Japanese knives could be. The knife is available in the 12" length which, like the Tojiro, coming from a full weight Western knife would still be light.
  • Suisin HC gyuto: A carbon steel knife selection. These knives have good production values and take a great edge. These knives have decent asymmetrical grinds, which is a definite plus for me. Suisin also makes a comparable Inox stainless line that is quite nice.

    To find out who really loves you:

  • Takayuki Grand Chef gyuto: To be fair, I have not used this knife. Those who have like it, though they usually consider it a bit overpriced. It's made from AEB-L, which in kitchen knives is my favorite stainless. I would prefer the Suisin HC.
  • Misono UX10 gyuto: This knife has been around for a few years and it's pretty popular at high end restaurants. It's nice, but it's a bit overpriced for what you get; the steel and grind on it are unremarkable. The fit and finish on it is probably the best you can buy, though.
  • Yoshihiro gyuto: This knife is again a bit pricey for what you get, but it does at least include a saya. It offers you a crack at a wa handle, which is a slightly different experience. The steel is somewhat softer than I would like.

    Rich Uncle Ed special:

  • Takeda 210mm Aogami Super gyuto: It's thin. It's light. It's made by a wizened old master craftsman. It's got a weird grind that does a whole lot of work while cutting something. It's made out of one of the finest carbon steels being produced today. It's... really expensive. Takeda lovers swear by them, but they're much too tall on the board for me.

    Unfortunately I didn't spot many knives on Amazon that I have confidence in and feature a Japanese handle. That's a shame because they're a treat.

    Unlike my essay on chef knives, I have only one bread knife suggestion, the Mac Superior 270mm bread knife. It's the best Amazon has to offer and one of the best bread knives you can buy. Tojiro makes a clone that sells for less elsewhere if no one gives you one.

    Paring knives are a little different. Edge retention and grind are much less important than geometry. I have this Henckels Pro 3" and I like it; the height of the blade is very comfortable. It has no flex, though, so don't expect to use it optimally for boning tasks. I am almost as happy with any Victorinox paring knife. I would suggest you try as many as possible in brick and mortar outlets to figure out what you like.

    And finally, storage. A wall mounted magnetic strip is popular. Those made of wood have less chance of scratching or damaging a knife, so they're somewhat preferable, but as long as you pop the knife off tip first you won't damage it. I've used this strip from Winco for the past year at work with no ill effect. A knife block actually is a good storage option if you can find one to fit your collection. The biggest risk is catching the tip when the knife is inserted into the block, but that's not much of a concern if the user is careful. I use a Victorinox block that was a gift at home for most of my house knives. This block is great, I've been told. A drawer insert is another good low space option. I like my Knife Dock for the stuff I want to keep safe. It lets me slip in as many knives as I have space for the handles. This insert from Wusthof is also popular.
u/sidepart · 7 pointsr/shutupandtakemymoney

Ok ok, just take the wind out of my sails and shit all over the hilarity.

A chef (or any kitchen) only really needs a few good knives. The most important of which is your standard cook's knife.

I mean really...who needs a dozen steak knives?

u/peniscurve · 7 pointsr/BuyItForLife

I am far from the most knowledgeable person in the world on knives, but I do read about them quite a bit. Knives are probably the one of the most fundamental tools in a kitchen. The difference that a sharp knife can make when cooking is astronomical. A sharp knife is far safer than a dull knife will be, because it will cut smoothly, and will go pretty much exactly where you point it.

As For the dimples, they will assist you when cutting large pieces of meat, by reducing the amount of meat that sticks to the blade. It will not make much of a difference with garlic, potatoes, and etc.

These are some high quality knives, and they are pretty as fuck as well. They will last you a long ass time.



One thing to take into consideration with chef knives, santoku, and such, you need to try them out before you buy them. Go to a local Williams-Sonoma, or another store that has high quality knives on display, and ask if you can try it. You need to make sure that when you make your cutting motion, that your knuckles will not slam into the board. I have used some very nice Shun knives, that when I would get into my cutting rhythm, I would start punching the cutting board. This is annoying as all fuck, and I couldn’t imagine dealing with this every time I went to prep a meal.


There is also the fact of sharpening. You are about to throw some good money down on a knife, that you want to last you for a long time. You need to learn how to sharpening, which isn’t that hard, or you need to go find yourself a shop that will do it for you. This is probably one of the best guides to sharpening a knife.


As for what you should buy to sharpen your knife:

  1. A SMOOTH honing rod, do not buy one of those rough honing rods, because they are built on the thought that you will not sharpen your own knife. The rough honing rods are made for people buying someone a wedding present, or buying a friend a house warming gift.


  2. A sharpening stone(aka whetstone, wet stone, water stone, and so on). I would suggest a 200-400 grit stone, and a 600+ or 1000+ grit stone. These would be going on the cheap end of things. If you want to get a little more expensive(about 250 bucks or so), I would go buy an Edge Pro Set. Learn how to use this system, and now you have a new hobby, and you can charge your friends to sharpen their knives.


    Washing: DO NOT WASH IN YOUR DISHWASHER, FOR THE LOVE OF GOD. If you want to keep this knife for a long time, you need to wash it by hand, with a sponge. The agitation of the water will dull your blades, the prolonged exposure to steam and heat will damage the handles, and holy fuck it will demolish a carbon blade. Seriously, wash it by hand, and if you are truly knife crazy oil it up.

    Cutting Board: Do not use a thin plastic cutting board. Get a nice thick plastic one, a Sani Tuff, or go and get a decent quality wooden cutting board. You gotta keep that board well oiled, and do not place it in the dishwasher. Again, there are entire websites devoted to taking care of a cutting board.

    HERE THERE BE OPINIONS:


    I really dislike Globals, they use a steel known as chromova 18. It is a stainless steel, harder than the Euro style, but softer than the Japanese style. I draw my dislike for it from that. They’re pricey, forged knives, that use a softer steel. They kind of mark a midway point beween Zwilling and Tojiro DP, yet cost more than both in some instances. I also really hate the handles.


    If you do not have a lot of experience with knives, then I highly suggest you get yourself a Victorinox 8" chef knife. They are great knives, and will last you a decent amount of time. It will run you 25 dollars, and is worth every penny. This one would work great, and would let you try out a sharp knife, that is made of a good material. Ignore the fact that it says dishwasher safe.


    If you have any more questions, please ask away. Also, sorry about the giant wall of text, I am not sure how to format this any better.
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": https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2

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/turkeybone · 7 pointsr/AskCulinary

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

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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/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.

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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/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/Breadnhoney · 6 pointsr/Parenting

My son is 2 1/2, but he's been interested in cooking for a long time. I would let him help by rinsing the rice or beans. I just bought him these (Curious Chef 3-Piece Nylon Knife Set https://www.amazon.com/dp/B002Q5YH9C/ref=cm_sw_r_cp_api_pev.ybE4KN2K6) to help chopping veggies and fruits. When he was younger it was just more mixing, pouring, and "washing" dishes.

u/m3htevas · 6 pointsr/KitchenConfidential

As many of these as you can spring for. They earned their reputation as the best bargain Chef's knife.

u/Volundarkvioa · 6 pointsr/vegan

Alright, others are helping you out with recipes, but let's talk about something a bit more important to your question: How the hell do I cook?



Cooking is all about two things: Prepping and time management. Time management being the hardest thing for people to do. We get distracted by kids, our phones, the television/internet/etc., and we lose focus. Sometimes we get so absorbed in other things we forget that shit is heating up and might be burning! Teach yourself time management by not getting too distracted or by using a timer. Also use your nose. Not only is your nose extremely important to detecting flavour (e.g. the citrusy taste of lemon. Taste is done by the tongue and would embody the sour taste of the lemon), it's also a good indicator that something is burning! Make sure you remain close to the kitchen at all possible times.



Also don't just focus on making one thing! Use your time wisely! It's time management, after all! Get yourself your main course and make some sides too. Use the time that you're browning some onions or boiling pasta noodles to work on prepping and making something else as well. It'll keep you focused in the kitchen and not distract you from the stove.


--------------------------
Invest in a sharp knife, if your current knives suck. You can find some pretty good knives for really cheap, too! Here's a chef's knife for about $30. Also you don't need three thousand different knives. The best options to get are:


Chef's knife

Serrated knife (for cutting bread and soft items)

Paring knife

The paring knife is like what would happen if a scalpel and a chef's knife got drunk, had some fun, and ended up spawning a child. It can be used to cut smaller objects if using your chef's knife is too difficult for some tasks, or for making intricate details for food when it comes to plating.


On the matter of knives, let's talk about cutting. Do your knife skills suck? That's quite alright, you're still learning! First of all, when you hold the knife, wrap your pinky, ring, and middle finger around the handle of the knife. Take your index finger and thumb and grip the blade of the knife (note: the blade is the large, flat body of the knife. The edge is the cutting portion. Don't touch that!). When it comes to cutting, you want to lift the knife up from the back, keeping the tip of the knife on the cutting board. Then, push forwards and downwards to make a cut. For visual support, check out this: How to use a chef's knife


Also important, like in the video, is making your hand a "claw". Do not have your fingers extended, curl them up to resemble a claw! The reason being that when the knife gets close your fingers, the flat top of the fingers will help keep the knife straight. Also if you were to slip, you'll only knick some of your skin instead of cutting off part of your finger(s) and having to be rushed to the hospital.

----------------

What about cutting onions and stuff?

No problemo, let's get a few more videos in here to help you out!

Basic Knife Skills (Note: They also go into depth about the three knives I told you about, so you know I'm not yanking your chain)

How to dice an onion

How to dice and julienne (for just about everything else, like potatoes and stuff).

  • Julienning is cutting the item in question into strips, like if you were making french fries from potatoes.


    ----------------------

    If you've got anymore cooking related questions, feel free to ask me! Also /r/cooking and /r/AskCulinary are great sources. I'm sure plenty of people will be willing to add in and help out as well.


    Oh, and if you're really worried about the claw technique and stuff (because it can make objects, especially round and slippery objects like onions, difficult to keep a static hold of), you can invest in a finger guard. Happy cooking!
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
https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_i_bvN4Ab4G1PRCN

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

Victorinox 3.25 Inch Paring Knife
https://www.amazon.com/dp/B0019WXPQY/ref=cm_sw_r_cp_api_i_2xN4Ab0MWEMC7

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/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.

https://www.amazon.com/Victorinox-Fibrox-Straight-Chefs-8-Inch/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1468263881&sr=8-1&keywords=victorinox+knife

https://www.amazon.com/Victorinox-Swiss-Classic-4-Inch-Paring/dp/B005LRYE36/ref=sr_1_3?ie=UTF8&qid=1468263881&sr=8-3&keywords=victorinox+knife

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/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/bloomer96 · 6 pointsr/Cooking
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: http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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/faithdies · 6 pointsr/knifeclub

Victorinox 8 Inch Fibrox Pro Chef's Knife

https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_4q-nybP2R8NMR

That's the one I'm thinking of.

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.

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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/monikioo · 6 pointsr/Cooking

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

u/drew_tattoo · 6 pointsr/videos

People keep saying Victorinox, which I'm sure would work fine, but if you want to spend a few bucks more for something that a bit higher in the quality scale get this Henkles chef's knife. Two features it has that I don't see mentioned on the Victorinox are the full tang, which means that the blade is one piece of metal that spans the length of the handle, and it's it's forged instead of stamped.

A lot of knives are just a blade with a little piece at the end that fits into the handle. This leads to the blade coming lose and being able to wiggle inside of the handle and eventually fall out. Last thing you want with a sharp blade is instability and unpredictability. A full tang has the handle glued or riveted to the end of the blade which tends to make it more stable. I can't say for sure but that Victorinox knife looks like it's got a partial tang based on the handle. This photo kinda shows what I'm talking about with the different tangs.

A forged blade is just going to be stronger than something that's stamped out from a big sheet.

u/Dbernard1111 · 6 pointsr/BuyItForLife

I'm by no means a professional, just a home cook that likes nice things. Here's my two cents on what I've cobbled together for a reasonable amount. I can't imagine needing more.


You really don't need a ton of knives in the kitchen. I have a nice global G2 8" chefs knife. And honestly just fill the rest in with victorinox. Cheaper but nice quality. Get a couple pairing knives, maybe a smaller chef knife, and I can't recommend their offset handle bread knife enough. Serration is sharp enough to not mangle your bread and the offset handle means you don't have to smash your knuckles against the cutting board.

That's really all you need.

Global G-2 - 8 inch, 20cm Chef's Knife https://www.amazon.com/dp/B00005OL44/ref=cm_sw_r_cp_apa_i_S1n5BbGZ1QCVQ

Victorinox Swiss Army 3 Piece Utility Knife Set https://www.amazon.com/dp/B007JTO6UA/ref=cm_sw_r_cp_apa_i_O3n5BbTKPB6FZ

Victorinox 6 Inch Fibrox Pro Chef's Knife https://www.amazon.com/dp/B0000CFDD5/ref=cm_sw_r_cp_apa_i_r4n5BbDJE5ES5

Victorinox Cutlery 9-Inch Wavy Edge Bread Knife, Black Polypropylene Handle https://www.amazon.com/dp/B0019WZ7EW/ref=cm_sw_r_cp_apa_i_U4n5BbEMK3RX6

u/Stylewhat37 · 6 pointsr/Cooking

This is a great start.

8” Wusthof Classic

u/TheBaconExperiment · 6 pointsr/food

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

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

u/fazalmajid · 6 pointsr/BuyItForLife

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

u/SomeGuy09 · 6 pointsr/AskCulinary

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

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

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

u/n_choose_k · 6 pointsr/Cooking

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

u/HardwareLust · 6 pointsr/Cooking

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

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

u/panic_ye_not · 6 pointsr/Cooking

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

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

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

    You should be able to get all of this for well under $200.
u/Bigslug333 · 6 pointsr/chefknives

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

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

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

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

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

u/cucufag · 6 pointsr/AskMen

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

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

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

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

u/fujimitsu · 6 pointsr/Frugal

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

They sell a paring knife too.

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

u/flextrek_whipsnake · 5 pointsr/Cooking

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

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

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

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

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

u/Replevin4ACow · 5 pointsr/budgetfood

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

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

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

u/modemac · 5 pointsr/Cooking

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

u/Mo0man · 5 pointsr/BuyItForLife

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

Never seen it for 7$ though


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

u/bunsonh · 5 pointsr/Frugal

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

u/lolwut73 · 5 pointsr/lifehacks

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

u/Teckor · 5 pointsr/Cooking

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

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

u/sammichsogood · 5 pointsr/Cooking

Throwing in my hat into the ring. My favorite knife over the last 5 years has been my Mercer chef's knife. Good balance and feel (for me) and cheap. Great for most kitchen tasks. Picked mine up at restaurant supply but here it is on Amazon: http://www.amazon.com/gp/aw/d/B000OOQZMY

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/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/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/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/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/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/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/Madkey · 5 pointsr/AskCulinary

[This Knife] (http://www.amazon.com/gp/aw/d/B008M5U1C2/ref=redir_mdp_mobile) came highly recommended in a different thread. I have not used it personally though.

u/desmond_tutu · 5 pointsr/KitchenConfidential
u/aRYarDHEWASErCioneOm · 5 pointsr/Cooking

Shuns are alright, but they're japanese steel so they're brittle. They will chip guaranteed.

For that price range I'd recommend a wusthof, but if you're taking it to work and all that, I'd go with Mercer. It's a cheaper knife, but it's easily become my favorite.

u/juggerthunk · 5 pointsr/Cooking

The Victorinox 8" Chefs Knife is the de facto standard high quality, cheap knife. I have the previous version (the one with Fibrox in the name). It's decently sharp, takes an edge well, cuts decently. That said, it's still my 2nd knife, relegated to cutting duties that might harm the blade of my nicer knife (cutting foods where the blade hits glass or metal, such as baking dishes, pans, etc).

My knife is a Shun branded Santoku, which I would highly recommend.

Edit: I also have a Tojiro Utility Knife. While I wouldn't worry about a utility knife if you aren't needing it, the Tojiro brand is pretty decent, so you may want to check out their Santoku blade as well.

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/Guygan · 5 pointsr/Cooking

Budget?

What kind of cooking do you do?

You could do a lot worse than this one:

http://www.amazon.com/Victorinox-Fibrox-Straight-Chefs-8-Inch/dp/B008M5U1C2

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:
knife!

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/skahunter831 · 5 pointsr/Chefit

Dont get a set. You'll hear that advice again and again and again for a very good reason: bad value for the money. You're paying for lower quality knives you may never use. Get a Henckels Classic chef's knife, paring knife, and maybe a utility/serrated knife for bread, slicing, etc. That comes to a total of ~$220, leaving you with enough for some shears or something additional.

u/Spicywolff · 5 pointsr/Cooking

The victorinox fibrox or the ja henckels international are both 50$ or less. Both of good steel and will hold an edge.

J.A. HENCKELS INTERNATIONAL 31161-201 CLASSIC Chef's Knife, 8 Inch, Black https://www.amazon.com/dp/B00004RFMT/ref=cm_sw_r_cp_api_i_PgFIDb5198GNF

Not all steel will hold a edge OP. If it’s not properly hardened and heat treated like many cheap knives you will sharpen endlessly and not get results.

50$ will get you good knife with good steel but it won’t be a super steel. This is the price point where a home chief can get performance to last. Higher end is nice but not needed.

u/sithghost4455 · 5 pointsr/Cooking

If you’re just cooking for yourself, you don’t need a whole set of knives, just one really good one. Here’s an amazon link to a great, all purpose chef’s knife that’s under $50.

u/donsasan · 5 pointsr/Cooking

Slap on another £18 and get this:

https://www.amazon.co.uk/Wüsthof-CLASSIC-Cook´s-knife-4582/dp/B00009ZK08

This is one of the best mass-fabricated knives and will probably last you a lifetime.

u/accidental_reader · 5 pointsr/Cooking

I'm currently using a 5 inch shun santoku as well as a 8 inch shun chef knife. Both have lasted me years of professional use, however I purchased them when I was still a new cook and wanted that "flashy name brand". My next purchase will be a suisin chef knife because a) I'm tired of dealing with the flimsiness of Japanese steel (suisin is western) b) it won't break the bank (aka easily replaceable if lost or stolen) and c) it looks beautiful without being flashy (it is shaped similarly to Japanese knives without the glitz)

Hope this helps!

http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ?th=0
http://www.amazon.com/gp/aw/d/B003B66YK0/ref=mp_s_a_1_1?qid=1451029587&sr=8-1&pi=SX200_QL40&keywords=shun+santoku&dpPl=1&dpID=31ajlO4PEML&ref=plSrch&th=0
http://www.amazon.com/gp/aw/d/B0040DGNAE/ref=mp_s_a_1_2?qid=1451029656&sr=8-2&pi=SY200_QL40&keywords=suisin+chef+knife&dpPl=1&dpID=31NMqC-RXpL&ref=plSrch




u/thornae · 5 pointsr/AskReddit

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

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


    Other things:
  • Make sure you have smoke detectors fitted, and know how to check them.
  • Make up a small card of things you always buy or often need from the supermarket (milk, bread, rice, TP, soap, etc...), and keep it in your wallet as a reminder for when you're wandering around there in a daze, forgetting what you came in for.
  • If feasible, get to know your neighbors so you know which of them you can ask for help in an emergency.
  • Do at least one cleaning task per day (dishes, laundry, cleaning toilets...). It can get out of hand really quickly if you're not in the habit.
u/LittleRumble · 5 pointsr/food

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

u/moarpurple · 5 pointsr/Cooking

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


Cookware:


  • Skillet (Use it for everything)

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

  • Pot (More soup, boiling pasta)

  • Colander (Drain stuff)

  • Steamer basket (Steam veggies)

  • Baking dish (Bake stuff/serving dish)

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

  • Chef's knife (Cut everything)

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

  • Wooden spatula

  • Heavy wood cutting board

  • Plastic Spatula

  • Grater

  • Mixing bowl

  • Measuring cups/spoons

  • French press (Use to also brew tea)

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



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

    Spices vary from person to person and what food they are comfortable with making, the one thing I do suggest is to buy kosher salt - none of that table salt crap. If you can find them whole and grind them yourself, even better!
u/RPSisBoring · 4 pointsr/chefknives

Just because its cheaper doesnt mean its fake.

The fact that its cheaper and on ebay isnt a good sign, but prices for the same cutlery can be very different based off of the country its being sold in.

Germany's amazon has the knife for as little as 54euro

or the US amazon has it for $74.

I dont really think either of those are fake. Is $5 cheaper that unbelievable from the ebay store? not really.. but for an exta 15, you can buy it from US amazon and that will usually have a warranty, while ebay shops do not.

I buy a lot of things from ebay, and I always check to see if its fake on the first day of receiving it. If it is fake, and less than $50 they usually just tell you to keep it, and they return the money. Worst case, you have to return it, the shop gets a mark in Ebay's system, and you get all of the money back including the return shipping.

u/GoldenFalcon · 4 pointsr/BuyItForLife

We put a chef's knife on our registry as a joke because it was so expensive ($100), but my uncle actually bought it for us. Just had our 10 year anniversary, and it's the only thing we still own from that day. Along with a good sharpener, a good chief's knife can last forever.

I fucking love that knife. It's cuts everything and makes cooking so much more enjoyable.

Edit: This is like the one we ended up with. Apparently different than ours from 10 years ago. Ours has 3 names on the opposite side of the grip and the boxes near "made in Germany" are different than the picture.

u/blueandroid · 4 pointsr/Cooking

I do a lot of sharpening, and have used many kinds of stones, jigs, and gadgets. Many of the jigs and gadgets are junk, or slow, or high-maintenance.
For basic kitchen knife maintenance, it's worth it to learn to sharpen freehand with inexpensive waterstones. If you want to spend more money for better tools, spend it on nice big diamond stones. Don't spend money on sharpening machines, jigs, or gadgets. My personal sharpening setup is three 3x8 EZE-Lap diamond stones (Coarse, fine, and super-fine), and a leather strop with chromium oxide buffing powder. With this I can turn pretty much any piece of steel into a long-lasting razor blade. EZE-lap makes some nice double-sided diamond stones too that look great for kitchen use. Knife steels have their place (touch-ups between real sharpenings), but are not a complete solution on their own, and can be bypassed entirely.

For knives, anything that's not super low-end is good. It should feel great when held correctly. Most home cooks who've spent $200 on a fancy chef's knife would be just as well off with something like a $55 Henckel's Classic. Knives like that are good steel, easy to sharpen and easy to use. Most good knives require thoughtful maintenance. If someone needs a cook's knife but will not take good care of it, get them a Victorinox Fibrox. They're cheap, good-enough knives with handles that can survive the dishwasher. I also like knives from Wüsthof, Global, Shun, Mac, and many others. Modern knives are mostly excellent. As long as you avoid ultra-cheap options and exotic gimmicks, it's easy to go right.

u/Syran · 4 pointsr/AskReddit

get good equipment it makes all the difference, here are your best friends:

  1. a 5 gallon stock pot: 100 times better than a rice cooker, you can make stocks for soups and just in general these are fantastic. http://www.amazon.com/s/?ie=UTF8&keywords=6-quart+stockpot&tag=googhydr-20&index=garden&hvadid=4083891805&ref=pd_sl_47i8irnd0g_b

  2. A good chef's knife. You don't need any fancy tools, and food processors are really really expensive and have less utility. Global is the best because they're long lasting and cheap, with a high carbon alloy: http://www.amazon.com/Global-G-2-8-Inch-Cooks-Knife/dp/B00005OL44

  3. A cast-iron pan with a metal handle. The reason you want to avoid the kind with the wooden handle is that you can't stick them in the oven. The cast iron pan can be heated up to really high temperatures in the oven and then be used to make perfect steaks on the stove-top. In addition these require very little effort to clean. http://www.google.com/products/catalog?client=safari&rls=en&q=cast-iron+pan+with+metal+handle&oe=UTF-8&um=1&ie=UTF-8&tbm=shop&cid=7601885138312536187&sa=X&ei=PpLyTp3eFoeuiAL7362yDg&ved=0CJ4BEPICMAc#ps-sellers
u/4ad · 4 pointsr/Cooking

I have several knives.

My most used knife, and the one I like the most is a 8 inch Wüsthof classic. I really like the balance and the grip of this one.

I also have a Mac Chef's Knife, 7-1/4-Inch. This is stamped, not forged, but for just a few dollars more than the Victorinox you get a knife that actually sits and balances well in your hand and it's made of much better steel. I actually bought it in a brick and mortar store for about $20.

It's not as well balanced as the Wüsthof, but I like the fact that it doesn't have a full bolster. It's much easier to sharpen. If I would start anew I would get half-bolster designs for my expensive knives, but it's really no big deal at all.

I also have Tojiro DP Gyutou. The price varies, now it's a few dollars more expensive than the Victorinox, but I bought it cheaper. This is an excellent knife with better steel than the above knives. The grip is fantastic. The balance is good, but not quite as good as the Wüsthof, nothing really gets there for me, but it's good. Again the lack of a full bolster is a great feature of this knife.

Personally now I think that the Wüsthof Ikon lines are better than the classic series, because of the half-bolster design, but I didn't know this years back when I bought my classic.

Also, I keep saying that these knives feel so good in the hand compared to the Victorinox but this is a very subjective thing and people should try for themselves. I know some people love the Victorinox, if that's the case, go for it; personally, I can't stand it. PinchGrip4Lyfe.

I also have a J.A. HENCKELS INTERNATIONAL Forged Synergy 8-inch Chef's Knife. This is cheaper than the Victorinox. The balance is pretty good, but the grip is not as good as the knives posted above. It's still light-years better than the Victorinox grip though.

If I had to buy a cheap knife I would get Kai 6720C Wasabi Black Chef's Knife, 8-Inch. This is way cheaper than the Victorinox. That being said, I haven't tested it.

My goal here is not to convince anyone that the Victorinox is awful. I know some people really like the grip, but to make clear that at around the same price point there are many knives, and you should get which one feels best in your hand. Victorinox is not the only option for cheap knives, unlike what the reddit gospel says!

u/VodkaSmizmar · 4 pointsr/AskWomen

I honestly only use my one trusty knife. It's a 6 inch Shun. It's pricy, but it's seriously the only knife I'll ever need.

u/willozard · 4 pointsr/Cooking

Personally, I'd recommend just getting her a really nice chef's knife, which will be able to do a lot of the jobs in the kitchen. Without going into the more niche brands, I think something like a Shun or a Global will be reliable, and will last a long time if kept well.

I know it's slightly above your budget, but something like this would be great:
https://www.amazon.com/gp/aw/d/B0000Y7KNQ/ref=mp_s_a_1_1?ie=UTF8&qid=1525853566&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=shun+chefs+knife&dpPl=1&dpID=216dk1aAM4L&ref=plSrch

I'm from the UK so don't know American shops, but I imagine any decent-sized kitchen shop will have these about. Are Williams Sonoma/Sur la Table a possibility?

u/thecavebreathes · 4 pointsr/uwaterloo

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

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

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

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

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

u/Spacemangep · 4 pointsr/AskCulinary

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

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

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

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

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

u/VanNostrumMD · 4 pointsr/Cooking

$40 Chef's Knife

$15 Cutting Board

$40 Cast Iron Dutch Oven

$10 Stainless Steel Cooking Utensils

$99 Food Processor

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

u/VtgHusk · 4 pointsr/BuyItForLife

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

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 https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_i_R5MNDb0K2ZSFR

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


https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2

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:

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

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/Yankee14 · 4 pointsr/Breadit

PART 2:

Prep:

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/cryptothrowaway · 4 pointsr/UIUC

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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/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.

​

https://www.amazon.com/gp/product/B01D8FN4CY

​

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.

​

https://www.amazon.com/gp/product/B008M5U1C2

​

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.

​

https://www.ebay.com/itm/Handmade-Japanese-VG-10-Steel-Cleaver-7-inch-Vegetable-Chopping-Knife-Flatware/323061776505

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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.

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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.

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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/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.

http://www.amazon.com/gp/product/B008M5U1C2/ref=wl_it_dp_o_pd_S_nC?ie=UTF8&colid=MHH3CB3P2DQ3&coliid=ISLZK3QB3YHDM

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/chirstopher0us · 4 pointsr/chefknives

Originally I wrote this as a reply to another comment, but it got nabbed by the automod for accidentally having one affiliate link, and it's not a reply to that comment really, it's a reply to OPs question, so I deleted it as a reply and am posting it top-level here:

-------- PART 1 of 2:

There are several choices now for (i) Japanese (ii) fully stainless (iii) gyutos/chef knives of (iv) either 210 or 240mm in length and (v) $80 or less, thankfully:

1 Narihira 8000 (210mm) or 240mm

2 Mac Chef Series (8.5")

3 Misono Molybdenum (210mm)

4 Fujiwara FKM (210mm) or 240mm

5 Tojiro DP (210mm)

6 Yahiko VG-10 Western (210mm)

7 Yaxell Mon (8"/210mm)

8 Shun Sora (8")

So, #s 1, 2, 3, and 4 are all made of "Molybdenum steel" or "Molybdenum / Vanadium ("MV") steel". This is typically harder than European knives but softer than VG-10, right around 58-59 HRC. #s 5, 6, 7, and 8 are made with VG-10 steel, typically around 60-61 HRC. The Molybdenum knives will be easier to sharpen because the steel is softer, but they won't retain that sharp edge as long as VG-10. VG-10 is more difficult to sharpen, but at least in my experience it's still not that difficult. VG-10 is also more prone to micro-shipping along the very edge, because it is harder and more brittle, but with good boards and technique I don't think that's a problem and even if it happens you can take the micro-chips out with sharpening. Personally I tend to value lasting sharpness over ease of re-sharpening, so if everything else is equal I would prefer VG-10 for my main chef knife.

(1) I don't know a lot about Narihiras. Hocho Knife sells them and confirms they are made in Japan (one Amazon listing said China, though the others said Japan as well) and they appear to arrive in the same style of clear plastic packaging other definitely Japanese knives come in from my local Asian ethnic markets, so. They are notably cheaper -- 210 gyutos for $44. They might be a great value and allow you to get a matching petty for your $80, or they might be awful. At least Amazon has easy returns.

(2) The Mac Chef series is known for the cheaper non-bolster handles and for the blade being especially thin, to the point of having more flex than a lot of people desire. I had one and found it just a little too flexy for me. Also the stainless MV steel in that line will pick up just a tiny bit of slight discoloration with certain foods, I learned. Not super popular because of how thin they are, but if you want super thin, the way to go.

(3) The Misono Molybdenum series are Misono's cheapest line (Misono makes the king of western-style stainless gyutos for pro chef use, the UX10, about $200), but the fit and finish and grinds are still excellent.

(4) Fujiwara FKMs are really well-liked. Very similar in pretty much all external dimensions to the Misono. The FKM handles might be just a tad (1-4mm?) narrower. Sometimes in the past these were reported to have a knife here or there with less than perfect fit and finish, but that appears rare.

Among the MV steel knives, if price is factor #1 I'd start by trying some Narihiras from Amazon given the ease of returns. If you want a knife as thin and light as possible, the Mac. If you want a tried and true maker in a traditional style, if 210 is long enough I'd lean toward the Misono. If you'd rather have 240mm, the Fujiwara.

(5) Tojiros are the classic VG-10 starter knife. They're just very good all-around. Some people find the handles a tad wide, but... it's hard to know what to make of that not having your hands and not being able to hold one. It's not *way* wide, it's still in the normal handle range I find.

(6) The Yahiko is a CKTG exclusive line and the site owner strongly suggests that they're rebranded Tojiro DPs but that stay at $59.99 at his website. There's a whole load of internet drama over that vendor and while I don't like censoring reviews I also have only had very positive experiences buying form there so I think it's all stupid internet drama and I don't care. Seems to be a very solid knife "identical in every way" to a DP.

(7) Personally, if I had to give a gift of an $80 gyuto to someone, or if a single $80 gyuto was going to be my lone knife pride-and-joy for a while, I would buy a Yaxell Mon. The design is less traditional but more special looking, and I have another Yaxell VG-10 gyuto, and all the other knives I've had that were as sharp out-of-the-box as the Yaxell were $200+. Fit and Finish was second only to the Misono MVs, which had a slightly more rounded spine for me. The handle is also a different shape in that it is a bit thinner but taller, and it is a material that is a bit more grippy than the others.

(8) Some people will balk at recommending something as corporate as a Shun, but it merits mention. I had one for a while. It was truly very sharp. It also has a different profile than anything else here, and different from anything else in Shun's catalog -- there is a bigger flat section before transitioning up to a very short and agile tip. I actually really liked this profile in use. The VG-10 is braze welded onto the edge rather than being a thin layer all through the in the middle as it is on the other knives. Theoretically maybe that means after enough use and sharpening that might be an issue, but honestly I think that would take 100 years of use. The big downside is the handle. The handle is grippy but irritatingly cheap feeling. It feels like hollow plastic. But it does work as a handle. And Shun will re-sharpen your knives for free for life if you send them out to Shun by mail, so that might be a plus.

Among the VG-10 knives, if I wanted the classic handle look, I'd buy a Tojiro or Yahiko (probably a Yahiko and save a few dollars). If I wanted to be impressed when I open the box and feel like I had a unique real Japanese knife or I wanted the ultimate in (initial) sharpness, I would get the Yaxell. If I really wanted a big really flat flat spot (for an 8" gyuto), I would get the Shun. That profile is unique...

u/realistic_meat · 4 pointsr/Cooking

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

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

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

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

Only $36.

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

u/jinxremoving · 4 pointsr/Cooking

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

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

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

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

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

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

u/tentonbudgie · 4 pointsr/EatCheapAndHealthy

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

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

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

u/melonmagellan · 4 pointsr/EatCheapAndHealthy

This was my list for a previous, similar post -

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


  1. A $29 Victorinox Chef's Knife


  2. A good cutting board for $12-15


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

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



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

FTL $62.09

u/doggexbay · 4 pointsr/AskNYC

Second /u/bacondevil and say renter's insurance. $14/mo for about $70K coverage with a $500 deductible. Peace of mind, especially if you keep professional equipment at home and/or travel frequently.

Good (not expensive, good) cookware. For the love of god, a decent chef's knife. Or a very good one. A good knife will change your relationship with food.

A couple of nightlights. I'm a poor sleeper, and being able to use the bathroom or navigate the kitchen at 3am without flipping on every light in the house is a great thing.

Plants. Plants plants plants. Learn them, care for them, they will improve your quality of life at home. If you're worried about killing them, get air plants. Soak them once a week and then forget them. Keeping living green things in your home will make you feel activated and engaged with your space.

u/Kultrum · 4 pointsr/AskReddit

The best advice i can give is to pick a meal you like and want to know how to make, google a recipe/find a video, and research any terms you don't know. Then just try making it. Taste frequently while cooking and follow the recipe and it will be good. Repeat. Its really not hard, and after a while you will have all the fundamental techniques down and it start to just make sense. At that point you can really start to have fun experimenting with flavors and making your own recipes. I hope that helps

Edit: Also having the right equipment helps. You don't need a $200 Shun chefs knife but a $35 Mercer is much better than one from Walmart. A decent plastic or wood cutting board, and a basic set of pots, pans and bakeware plus what ever is called for by your recipe. If it calls for something overtly expensive goggle it someone has most likely found a cheap way to do it.

u/reeder1987 · 4 pointsr/chefknives

https://www.amazon.com/Kiwi-Brand-Stainless-Steel-21/dp/B001FEJ0WO
Lol I know Ill probably get downvotes for that link... but the fastest vegetable cutter I have ever worked with uses this knife. He has $150 knives and everything between... but he loves his kiwi lol. I think we can get them locally for $5 from an asian market.

That being said, I recently dropped $150 on a bunka because I was happy to have that sort of knife in my roll.

u/lakashhar · 4 pointsr/BreakingEggs

http://www.amazon.com/Curious-Chef-3-Piece-Nylon-Knife/dp/B002Q5YH9C

Plastic serrated knives!

If you feel adventurous a pariing knife with a rounded tip would also work (like stafty scissors)

u/Simpsator · 4 pointsr/Cooking

If you're looking for a knife just as good as the Victorinox for the same price range, look at the Mercer Genesis same steel as Wusthof and Victorinox, much better fit and finish than the rubber handle of the Fibrox.
However, if you really want to step up a level in quality to a more mid-range knife, look at the Tojiro DP Gyuto

u/lostealerofpie · 4 pointsr/AskCulinary

This chef's knife. Unless you want to spend more money then I highly recommend this one which is literally the best knife I've ever used.

This paring knife. It will change your life.

This serrated. Don't spend a lot of money here because once they are dull they are a pain to sharpen.

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 https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_i_vZskDbP2G8HNX

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/RN222 · 4 pointsr/Cooking

I love this knife and it's under $50. Victorinox 8 Inch Fibrox https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_rKCtzbHS93ATF
Victorinox also makes a great paring knife. America's Test Kitchen does product reviews and these always come out on top.

u/magikker · 3 pointsr/SubredditDrama

Want some good cheap knives? Look for them at your local Asian market. I found a set of kiwi knives at mine that I love. Amazon has them too, but I paid even less at the local market.

u/i_forget_my_userids · 3 pointsr/slowcooking

The two main knives I use in the kitchen are these:

https://www.amazon.com/Kiwi-Ponit-21-Chef-Knife/dp/B001FEJ0WO

https://www.amazon.com/gp/aw/d/B0000CF8YO


The first one is the one in the rib album. It's cheap, but lightweight and not full tang. Still versatile and a good purchase. I just try not to hack anything tough with it. If you don't have a honing steel, get one and learn how to use it. Basically any knife is usable with one. Any honing steel is probably fine, and I really like this knife sharpener. You shouldn't have to sharpen much if you use a honing steel, and your knives will last longer without frequent sharpening.

u/sharkmuncher · 3 pointsr/Cooking

If you live near an Asian market or grocery store, you can get a Kiwi brand knife for like $5 that will be razor sharp out of the box. It's a super cheap, very thin blade that's not going to last forever, but if you want something sharp in a pinch, it'll definitely get the job done.

Something like this - https://www.amazon.com/Kiwi-Brand-Stainless-Steel-21/dp/B001FEJ0WO/

Just to make sure you understand, these knives are super cheap for a reason haha, but they are generally very sharp.

u/mommy2brenna · 3 pointsr/daddit

My daughter has been using these knives since she was around 3. Maybe consider getting some for your household as well and tell your son they're for him?

u/bananasmcgee · 3 pointsr/beyondthebump
  1. Make sure allllll of the important stuff is baby-proofed (e.g. knives/sharp objects, poisons, the stove, markers/crayons, etc.)
  2. Pick your battles. Is it really that big a deal that she's getting into the kitchen cabinets? Sure, she will make a mess, but that's what toddlers do. If she wants to pull out all the canned food or storage containers and climb inside the cabinets, is she hurting herself? Is it really any different than dumping out all her blocks or rummaging through her toys?
  3. Involve her in what you are doing. My son (21 months) likes to watch us cook. We build a kitchen helper stool so my son can stand at the counter and watch what we're doing. He likes to "help" so I'll give him his own bowl and measuring cup and a little bit of flour to "bake" or a cutting board with a plastic safety knife and a stalk of broccoli so he can "help" cut up vegetables too.
  4. Get out of the house at least once a day. We go to the park a lot so he can run around and be crazy without making a mess in our house. He loves to chase birds and it tires the crap out of him. Or we go to the farmer's market or the store. We also have sidewalk chalk and bubbles in our backyard. Yes, he gets messy, but it keeps him occupied for a long time. If you have a lot of inclement weather, get some rain pants, a rain coat, and rain boots and go splash in puddles.
  5. Look for unconventional places to play. My son loves to play in the car and I can easily kill 30 minutes or more there. I sit in the passenger seat, roll the windows down enough for a breeze to blow through, put the parking break on, and let him mess with all the buttons or wipers or whatever.
  6. Get a membership to your local children's museum, zoo, play gym, etc. We go about once a month and it's a great backup activity when we can't figure out what else to do.
  7. Let her wander around the house on her own. As long as you've baby-proofed and you're checking on her every couple of minutes, you don't need to be her constant play buddy. We let our son play on his own a few times a day and just check in on him every 2-3 minutes or so to make sure he's not putting something in the toilet. Now, I'm not saying let your child play completely unsupervised, but I'll take 20 minutes to do the dishes or some dinner prep and just poke my head around the corner to see what he's doing in the bedroom or his play area.
u/Double-oh-negro · 3 pointsr/daddit

Got these and a few other kitchen items for my son when he began showing interest in working with me in the kitchen. Sorry, idk how to post a proper link on mobile.

https://www.amazon.com/gp/aw/d/B002Q5YH9C/ref=mp_s_a_1_4?ie=UTF8&qid=1488242162&sr=8-4&pi=AC_SX236_SY340_QL65&keywords=curious+chef+sets&dpPl=1&dpID=41iuHDwg7PL&ref=plSrch

u/thischangeseverythin · 3 pointsr/Cooking

This is the knife I learned on and have used every day of my professional culinary Career. I have a knife collection worth a few thousand dollars at this point but the one I use every day and trust to leave around. Let others use. Leave on kitchens knife bar. This one. It's sturdy. The steel is soft enough to be forgiving. Soft enough to learn to sharpen. But hard enough to keep an edge for a while. While you are learning take it to a professional once or twice a year to get a professional edge put back on. You can maintain that edge for months with a proper steel before and after each use. If you have questions you can always DM me I'm a professional chef for 10 years and currently still very much into knives knife skills and sharpening them.

Also I own this particular knife in 5 8 and 11 inches. The 5 is great for smaller projects that still need some heft. The 8 is what I use 90% of the time and the 11 I use pretty much only when like... I need to cut a huge watermelon or huge onions that when cut in half still need a big knife. Or like giant eggplants. You get the point.

u/ricecracker420 · 3 pointsr/gifs

Good? no... cheap and sharp? Fuck yes

This

Is the knife that you can find most often at asian stores, if you're paying more than $3-$4 it's too expensive. They come decently sharp, very easy to resharpen (seriously I practiced sharpening with these so I wouldn't ruin my good knives)

They bend really easily, the tips tend to warp over time, any heavy chopping will nick the blade. But I have 20 of them for that reason, once they get nicked or start to bend at the tip, they're trash ( I originally got them because I didn't have the money for the nice knives out there, now I keep them around to practice sharpening)

u/jwestbury · 3 pointsr/Frugal

Just buy Forschner/Victorinox knives from Amazon. Here's your chef's knife. Best bang for the buck in the knife world.

u/sean_incali · 3 pointsr/Cooking

America's test kitchen recommends fibrox line

I wish I had listened to them before I drooped a lot of money on my set.

u/TheShadyGuy · 3 pointsr/food

Victorinox has been endorsed by ATK. I love mine, for $35 you can't get a better knife and it doesn't require the maintenance of a $300 (especially if you aren't exactly a pro when it comes to knife work). Plus, they sell a version that is made the same as their NSF certified product, but it hasn't gone through the certification itself, so it's cheaper. Mine is a year old and needs a sharpening, but I'm only about $40 into it. My friend buys them for his kitchen staff at his restaurant, too.
http://www.amazon.com/Victorinox-Swiss-Classic-Chefs-Knife/dp/B0061SWV8Y/ref=sr_1_2?ie=UTF8&qid=1453756670&sr=8-2&keywords=victorinox+8

u/bananapajama · 3 pointsr/AskWomen

/r/askculinary is a good resource. Based on their recommendations, I got a Victorinox chef knife. It is also highly recommended by Cooks Illustrated, and very affordable.

u/jerstud56 · 3 pointsr/Cooking

> Victorinox

Here's some good options for Victorinox pairing knives

Here's a Victorinox Classic 8" Chef's Knife as well

I'd suggest look around in a store/hold a few to get what feels right in your hand. What feels best in someone else's hand is going to feel much different in yours depending on the size of your hands.

u/Cyno01 · 3 pointsr/KitchenConfidential

She did have her knives sharpened a while back, so theyre not terribly dull or anything, its just she has kind of a weird assortment. The closest thing to a chefs knife is shaped all wrong and the blade isnt tall enough so im always hitting my knuckles on the board and cant do anything quickly and its unbalanced and the blade is oddly heavy and thick, and the tip is broken off so i cant even do certain things...

So i got her one of those awesome but cheap victorinoxs. Theyre cheap enough I should just start buying one any time i have to cook somewhere and just leave it for them...

u/throwawaypattern · 3 pointsr/Cooking

A popular cooking youtuber just started a series about cooking basics and the first video was about some basic utensils. I was kindof excited to find out he recommends the same $30 knife I have. He also mentions getting a large cutting board in the video. I don't know if it's at every location, but around me Aldi currently has a huge bamboo cutting board for $9.99.

u/HashtonKutcher · 3 pointsr/mildlyinfuriating

The less pretty version works fine too.

u/awelldressedman · 3 pointsr/lifehacks

There are many knives I would recommend. Personally, I swear by my shun ken onion chef's knife, but if you don't feel like spending around $300 for a knife...
wusthof pro has a decent blade for a few bucks
And the CIA Masters Series has a very nice chef's knife for $100. These were the knives they gave us as students at the Culinary Institute of America, some of them are very nice and some are pure shit, the chef knife, slicing knife, paring knife and bread knife from this series are very nice and a great value. If you're looking for good quality, everyday practicality, at an affordable price stick to the wusthof pro series. As my cooks advance through the kitchen, I reward them with knives. The first knife everyone gets is the wusthof pro cook's knife.

u/anders_borg_finans · 3 pointsr/chefknives

are they very flexible? seem too be some kind of butcher knife set. the knife handles suggest so at least. id sugest keeping them but complimenting the set with a https://www.amazon.com/d/Chefs-Knives/Wusthof-Pro-Cooks-Knife-8-Inch/B008GRUNOC . really reliable knife. otherwise id suggest a global g-55. hope this helps :)

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/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/Taramonia · 3 pointsr/KitchenConfidential

Get a Victorinox Fibrox as they are pretty much made to be abused. next time hop over to /r/chefknives tho ;)

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/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/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:

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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/McWalkerson · 3 pointsr/KitchenConfidential

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

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.

http://www.amazon.com/Victorinox-Fibrox-Straight-Chefs-8-Inch/dp/B008M5U1C2

Ok so $45 now.

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/_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.

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1450230212&sr=8-1&keywords=victorinox+chefs+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/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/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/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 https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_uVjlyb40RH6RB

Rated best Knife by Cooks Illustrated and me ;)

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/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/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: http://www.amazon.com/dp/B008M5U1C2, for $36.59 as of this writing.

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

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/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/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.

http://www.amazon.com/gp/aw/d/B008M5U1C2/ref=redir_mdp_mobile

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/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/KellerMB · 3 pointsr/Cooking

Victorinox makes a rosewood handled version. Mercer also makes some decent looking forged knives in your price range.

https://smile.amazon.com/Victorinox-Inch-Rosewood-Chefs-Knife/dp/B0019WZEUE/

https://smile.amazon.com/Mercer-Culinary-Genesis-8-Inch-Bolster/dp/B00DT1XFSQ/

Nicer knife than the other 2, but you'd have to throw in $8 on top of your giftcard.
https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS

u/heisenberg747 · 3 pointsr/cookingforbeginners

I like to have my thumb and forefinger of my knife hand above the handle and actually gripping the blade itself. It gives me more control over the blade. Depends on what I'm doing though, if I'm trying to chop a whole chicken in half, I'll have my hand on the handle only for a better grip.

Your non-knife hand should be in a claw-like position like /u/leakyweenie (lol) was describing. It keeps your finger tips away from the danger zone. This is very unintuitive and difficult to do, but don't give up. It's like the first time you drive a stick-shift or the first time you attempt a bar chord on guitar. It feels impossible the first time, but keep at it and it will be second nature before you know it.

Don't try to be fast, be deliberate and careful.

Keep your knives sharp. Dull knives are dangerous because you have to use more force, which could mean the difference between a nick and a severed finger.

Cut by slicing, not by pushing. The knife should always be moving forwards and backwards as well as up and down.

Use the right knife for the job. Straight knives are for carving, don't try to mince stuff with them. Curved knives are good for mincing, as the curve lets you rock the blade back and forth. Use a small paring knife for detailed work like peeling and trimming. If you don't have any good knives and want to buy something that can handle most (if not all) situations, I recommend getting a cheap 8 inch French-style chef's knife. Don't go dirt cheap though, and make sure it's full-tang (blade goes all the way through the handle). Otherwise it could break in your hand and send you to the hospital. This is what I would get.

u/NinjaSupplyCompany · 3 pointsr/Cooking

LOL, no really, i had to go look them up. Your chefs knife is the most important thing in your kitchen and you get what you pay for.

For $50 you can get a good 8" chefs knife. Like this one Learn how to use it, care for it and keep it sharp. You can add a paring knife and bread knife at some point to cover all your bases.

u/IanPPK · 3 pointsr/IDontWorkHereLady

Mine was a this model in particular:

J.A. Henckels International CLASSIC 8" Chef's Knife https://smile.amazon.com/dp/B00004RFMT/

So it has the one man on it, but I've gotten it sharpened pretty damn well. I was a college student looking for something better than the dull shit the kitchen staff couldn't be arsed to keep consistently sharpened, and they wouldn't hire a company to sharpen them either. At the end of the day, it's served me well and helped me become a faster cook while I worked at that cafeteria and still helps at family gatherings. Didn't know that tidbit about the Henckel knife grades, though, so thanks for the TIL.

u/daddyslambo · 3 pointsr/Cooking

When it comes to knives; invest in a few good ones. Learn how to sharpen them. Wash and dry them straight after use, take care of your knives. Good knives are like babies, they will last as long as you take care of them. Go Japanese, take a look at Global. Global's bread knife also does the job pretty fucking well, also good for butchering down some meat when the going gets tough.

If you're feeling like a big boy, go for a 10" Masahiro - this will keep you sorted for all your veggie needs forever and ever. This small peeler from Fiskar is also an underestimated legend in my kitchen.

u/bp332106 · 3 pointsr/food

I can't believe no one's mentioned Global knives. A lot of chef's use their knives and they are more affordable than the "name brand" knives out there (though certainly not cheap). I have their ten inch chef's and its wonderful. http://www.amazon.com/Global-G-2-8-Inch-Cooks-Knife/dp/B00005OL44

u/volunteeroranje · 3 pointsr/Cooking

No worries, here's the knife: https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44

The handle is a continuation of the metal so I wasn't sure how I'd feel about that at the time, but I've never had a problem with it being too slippery or uncomfortable.

edit: I've heard great things about Shun as well.

u/broken_chef · 3 pointsr/chefknives

I second what u/fiskedyret said. Get yourself a paring knife and a good serrated bread knife and you will be all set. If you're going to be cutting meats you also might want to invest in a boning/filet knife. You don't need anything too fancy yet. For someone just starting out I usually recommend Victorinox https://www.swissarmy.com/us/en/Products/Cutlery/Fibrox-Pro-6-Inch-Boning-Knife/p/5.6413.15 or whustof https://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00009ZK08 as they are both easily maintained and very decent knives. Im also sure there are guys around here who can point you in the direction of some good starter Japanese knives if that's more you're thing but it's not really mine.

u/tach · 3 pointsr/Cooking

No, it's forged steel with solid non rubberized grip, the 'classic' line. I believe it's this one - i did not buy it at amazon.

u/Paxpoeta · 3 pointsr/ThriftStoreHauls

I believe the knives were purchased from amazon. The Prix ii looks virtually identical.

Wusthof Grand Prix II 8-Inch Cook's Knife https://www.amazon.com/dp/B0001WVZ3I/ref=cm_sw_r_cp_api_ZR90AbKTWK9TG

As does the classic
Wusthof Classic 8-Inch Chef's Knife https://www.amazon.com/dp/B00009ZK08/ref=cm_sw_r_cp_api_0V90Ab003EV84

u/ms_slyx · 3 pointsr/BuyItForLife

After some further research around /r/buyitforlife, we're asking for some Wusthof knives. We decided on a cook's knife, a pairing knife, and a serrated knife, along with a wood block with honing steel and scissors for storage. Total price: just over $250. Can't wait!

u/notHooptieJ · 3 pointsr/kickstarter

I have no knowledge of your knife beyond the poorly written and mildly deceptive campaign- Please answer questions:

where is the blade forged?

what is the RC hardness on the blade after treating? you claim to treat the blade to gain 1-2 hardness, but never tell us the actual before or after hardness numbers..

and why didnt you use a high end steel along the lines of VG-10, 154Cm or S30VN(even s35V) all of which are undeniably more suitable blade steel for a high end knife(even on a $100 knife i expect better than 440).

id actually like to hear your reasoning for using an obscure but soft 440a mix on a +$150 blade, when i can get a Shun in VG-10 for the same price Half the price as your unknown maker 440a blade?
https://www.amazon.com/dp/B0000Y7KNQ/ref=psdc_289857_t1_B004YG7D9C


also who is your knife maker for the prototype? can you link a portfolio of past works in blade smithing?

u/TheRealMattyPanda · 3 pointsr/bon_appetit

Yeah, a lot of the knives you're gonna see serious professional chefs use are gonna be that expensive.

For a great, workhorse knife that's still gorgeous, Shun's Classic 20cm chef's knife is within your price range. It's 147€

Another gorgeous knife that I haven't personally used but have seen recommended a lot before is the Takamura Chromax 210mm Gyuto. I can't find a German seller of it, but it's $140 (126€) and since a knife weighs only like 300g, shipping shouldn't be too awful.

u/Mr_Swarm · 3 pointsr/changemyview

This is a Cutco chef's knife. It retails for $136. It is bulky, heavy, ugly, very wide, and STAMPED from 440a stainless steel. It is a mediocre at best knife.

This is a Shun chef's knife. It retails for just under $100. It is light as a feather, very well balanced, EXTREMELY sharp (I've cut my finger to the bone with this thing and didn't even feel it), paper thin, beautiful, and is FORGED from high quality VG10 steel using a Damascus folding process. This is an excelent knife that exceeds the quality of any Cutco blade by leaps and bounds, costs less, and doesn't need some shitty MLM scam to push it onto unsuspecting rubes.

Note: I do not work for Shun and am not being paid to say this. I'm an avid home cook who cares about quality tools. Don't buy Cutco anything.

u/Zombie_Lover · 3 pointsr/Cooking

Here is a Shun 8" chefs knife in Damascus for $99.95 & FREE SHIPPING!

It has great ratings, is a very nice looking knife. I agree that Damascus is a great look and they seem to be a bit lighter.

u/el_pinata · 3 pointsr/Cooking

Can't go wrong with Shun, but one good 10" chef's knife is gonna chew up nearly your entire budget. That said, mine cuts like a dream and holds its edge quite nicely.

u/Silverlight42 · 3 pointsr/scifi

I recommend you splurge and get something like this


oh and having a round smooth honing steel(or ceramic) would make the shot more legitimate too, and keep your new knife sharp for a very long time.

u/ARKnife · 3 pointsr/knives

Just recommended the Shun Classic line in the previous post.

These come from a reputable brand, have great quality and made from VGMax steel (basically an improved VG10).

Great entry level Japanese knives and I'm sure she'll love one of these.

u/tournant · 3 pointsr/AskCulinary
  1. It's ugly
  2. Guy Fieri merch? seriously?
  3. It's got that fucked up weird angle thing going on
  4. There are great inexpensive knives out there that don't look like juggalo toys. Search Victorinox on Amazon.
  5. Or try this instead
u/Crushnaut · 3 pointsr/canada

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

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

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

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

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

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

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

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

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

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

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

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

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

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

u/Beznus · 3 pointsr/Cooking

How much do you want to spend?

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

u/whiterice336 · 3 pointsr/AskReddit

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

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

u/hubbyofhoarder · 3 pointsr/Cooking

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

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

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

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

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

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

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

Best of luck :)

u/mewla · 3 pointsr/Cooking

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

u/awizardisneverlate · 3 pointsr/Cooking

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

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

u/PolyGrower · 3 pointsr/personalfinance

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


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

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

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

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


u/filemeaway · 3 pointsr/videos

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

u/UpsetDoughnut · 3 pointsr/sousvide

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

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

u/Rubberbabybuggybum · 3 pointsr/chefknives

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

u/lightinthedark · 3 pointsr/knifeclub

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

Beyond that is mostly aesthetics.

u/cognizantant · 3 pointsr/BBQ

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

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

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

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

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

u/OutOfBounds11 · 3 pointsr/KitchenConfidential

Start with THIS ONE.

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

u/MrMallow · 3 pointsr/KitchenConfidential

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


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

u/kimsubong · 3 pointsr/BuyItForLife

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

u/lettuceses · 3 pointsr/knives

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

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

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

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

u/cdsherman · 3 pointsr/food

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

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

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

u/a350z4me · 3 pointsr/Cooking

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

u/naengmyeon · 3 pointsr/offbeat

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

u/Anonymouspock · 3 pointsr/sysadmin

Nah, this would definitely solve the problem forever.

u/returner00b · 3 pointsr/keto

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

My advice to you

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

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

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

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

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

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

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

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

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

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

u/mikedt · 3 pointsr/Cooking

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

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

u/ronnygunz · 3 pointsr/Cooking

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

u/athel16 · 3 pointsr/chefknives

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

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

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

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

u/toncinap · 3 pointsr/Frugal

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

u/BoldSpot · 3 pointsr/portugal
u/Sadi_SaDiablo · 3 pointsr/KitchenConfidential

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

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

u/abakedcarrot · 3 pointsr/chefknives

Mercer or Messermister if you want something tough. Basically cheap alternatives to the Whustof Ikon.

Tojiro would likely be the most delicate as its thinner and harder. VG-10 at 60-61 HRC might be a bit thin and brittle for some. Not recommended for bones.

Mac and Misono in between in terms of toughness. Might not hold the same edge as the Tojiro but should be safer around harder things. Not intended to go through bones but should be safe around them.

Its hard to go wrong with the Mac. Thin and light like other Japanese knifes but should be somewhat tough still. There is the hollow-edge version or the shorter one.

u/atavaxagn · 3 pointsr/chefknives
u/Crickley · 3 pointsr/knives

Your got the selection exactly right, general use, paring, and serrated. If you're willing to spend a bit of cash, MAC chef's knives are a great choice. Don't splurge on steak knives, go with the cheapest you can find. With the money you saved, invest in a diamond steel sharpening system. Sharpen your knives early and often. No matter how expensive your knives are, as with any other tool, take care of them and they'll take care of you.

u/ramenmonster69 · 3 pointsr/chefknives

Maybe this would be good, I have never used it but it has a very good reputation, sort of fits the profile/ price point, and it seems to be thought of as one of the more durable knives, though not German level durable. https://www.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU

It is not going to be as thin or long lasting as some hand made knives, but that can't be avoided if you want more durability.

For a whetstone, you got two options that are at a lower price point but still are decent quality. First are the King stones. You can get a combo 1k/6k stone for 20ish bucks. You might want to get a rougher stone too. These tend to be softer so they're harder to start sharpening on. They also need to be soaked and are slow cutting so its more of a mess, but if used right can produce a good edge. The other is the Shapton pro line. These are harder stones, cut faster, and splash and go so you don't have to soak them. Its about 100 bucks though for both a 1k and 5k, more if you want a rough one.

u/abedmcnulty · 3 pointsr/Cooking

You don't need a set, you only need a few decent knives: a chef's knife, a paring knife, and a serrated knife for bread. Maybe a fillet knife but unlikely.

I use this chef's knife, which is high-quality and inexpensive. The Victorinox Fibrox 8-inch also has a very strong cult following. However, you can also easily spend $100-200 for a good German or Japanese knife like Wusthof, Henckels, Global, etc.. The two most important things however are:

  1. It feels good in your hand. If you're going to spend that kind of money I would definitely recommend going to a store (like Sur La Table or Williams Sonoma) and trying out a few to see what feels right. For $35 I was willing to take my chances on the Mercer and it worked out well.

  2. Keep it sharp! I noticed you said it feels "dull and unbalanced". Great that you noticed those are two different but related things. Every time you use your knife, you should be honing it on a honing steel. Honing it trues the blade, meaning aligns the edge down the knife's centerline. Eventually, even honing it won't be effective, because the knife edge itself is dull. This means you should have the knife sharpened, which is typically done once every 6 months-1 year. Sharpening removes material so it shouldn't be done too often. I recommend going to a professional hand sharpening service which will typically do it for about $10-15 per knife. Some people do it themselves at home with a stone, but in my opinion this is not worth it and too easy to screw up.
u/LeanTheWayILeanDamit · 3 pointsr/chefknives

I finally bought the Wüsthof Classic Ikon 8” chefs knifefor $38 off on Amazon. Very excited to get my first professional knife!

u/staatl · 2 pointsr/chefknives

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

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

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

u/thelivingbeat · 2 pointsr/AskCulinary

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

Great all around knives.

u/lol__irl · 2 pointsr/chefknives

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

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

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

u/billbillbilly · 2 pointsr/BuyItForLife

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


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

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

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

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


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

u/o0DrWurm0o · 2 pointsr/Cooking

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

u/diamaunt · 2 pointsr/gaybros

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

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

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

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

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

u/RickDaglessMD · 2 pointsr/food

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

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

    A well fit kitchen is really important. I like to go with a minimalist style and just wash as I go. It keeps the clutter down and makes cooking pretty damn easy. Good luck!
u/mnic001 · 2 pointsr/food

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

u/AllGoldGold · 2 pointsr/knives

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

u/uojob · 2 pointsr/Eugene

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

u/not_just_the_IT_guy · 2 pointsr/BuyItForLife

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

u/callmeRichard · 2 pointsr/KitchenConfidential

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

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

u/bobadrunk · 2 pointsr/knifeclub

$100 - Wusthof 8" Chefs Knife



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


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

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

u/bradrock1 · 2 pointsr/Cooking

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

My most used cookware is (in order)


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

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

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

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

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

u/camelFace · 2 pointsr/AskReddit

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

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

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

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

u/waste_of_paste · 2 pointsr/AskCulinary

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

u/dubzors · 2 pointsr/BuyItForLife

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

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

u/Zefirus · 2 pointsr/SubredditDrama

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

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

u/atquest · 2 pointsr/foodhacks

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

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

Fantastic knife!

u/The_Fruity_Bat · 2 pointsr/Cooking

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

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

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

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

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

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

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

Let me know if you need anything clarified.

u/SoggyBarSoap · 2 pointsr/todayilearned

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

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

u/rabel · 2 pointsr/scifi

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

u/Karthe · 2 pointsr/funny

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

u/philter · 2 pointsr/ReviewThis

I have an 8" Shun Ken Onion right now and I love it. It's my first real quality knife so I don't have a ton of other cutlery with which to judge it by, but the balance is awesome on it and it holds an edge really well. I usually hone it with the shun steel ever 2 or 3 times I use it and it's back to it's razor sharp self right after. I would agree with one of the reviews on Amazon that said "I didn't know what sharp was until I got this knife". I think they're set at a 16 degree angle, which is a bit steeper than most knives I believe. Though I think Wusthof does 14 on some of theirs.

I've had a couple of stamped kitchen aid style santoku knives and I've used my sister's Wustof set, but I think my Shun outshines those quite a bit.

If I had a choice I would've gotten a 10" blade. The 8" is great for most every day home cooking, but it would be nice if it was a bit longer for things like breaking down melons and larger items.

I was able to get a crazy good deal on it last year right after new years it was around $90 for the 8" with the bamboo rack. So I would shop around a bit, and if you can wait for holiday sales you can probably get a good deal on whatever knife you decide on.

u/AverageAmerican312 · 2 pointsr/Cooking
u/ChefM53 · 2 pointsr/Cooking

I have fairly expensive knives. I had one years back that I think I owned and used for about 15 years. it was a "Good Cook" brand.

but hubby bought me a really nice Wusthof and I was hooked. (consequently he ruined that one by continuing to put it in the dishwasher) Expensive lesson.

so he bought me another one a few years later.

https://www.amazon.com/Wusthof-Classic-Ikon-Chefs-Knife/dp/B07C4NPNJ8/ref=sr_1_3?ie=UTF8&qid=1549990540&sr=8-3&keywords=wusthof+8+Classic+Ikon+chef+knife

​

Unbeknownst to me cause I was using my birthday money to buy one that I wanted. I ordered an 8" Ken Onion Shun Chef Knife. it was on sale for $150 because the regular price was, somewhere around $250. They don't make them anymore.

https://www.amazon.com/Onion-Shun-DM0500-8-Inch-Chefs/dp/B0007IR2MO

​

I would recommend either knife. I love the Shun, and use both all the time. They NEVER go into the dishwasher now! LOL

​

Those knives in some way spoke to me. I wanted them badly. so make sure that the knife you do spend the money on is one that you want badly because it is going to be yours for YEARS to come!

u/ARedHouseOverYonder · 2 pointsr/AskMen

I use Shun. Big fan of Kershaw and their knives, AS WELL as their honing and lifetime warranties.
My Knife

u/e30eric · 2 pointsr/Cooking

I use the mac pro 8" knife. I love it, have been using (and abusing it) for almost four years. Screen printed logo is long gone, but I'm a true believer of buying higher-end knives. Do you have any other Mac knives? I have a mac pro pairing knife, and am considering if I want to pick up a boning knife.

http://www.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU

u/wingleton · 2 pointsr/AskCulinary

Chef's knife, paring Knife, bread Knife, and a honing rod. A utility knife is a nice bonus. If you do a lot of heavy veggie prep you may want to look into a vegetable cleaver which are awesome for cutting large veggies quickly, though not essential. It's sometimes called a Nakiri in Japanese.

- Note that with Chef's knives there are sometimes what's called the French or Western style, which is curved and kind of the most common one you're used to, and then Japanese style, which is also often called Santoku, which tend to be a little shorter (7"ish) and much less curved, sometimes flat, and with these little divots designed to prevent food sticking to it. Some manufacturers nowadays are creating a hybrid best of both worlds, so you can get the longer curve of a Western style with some of the features of a Santoku.

- I never recommend getting a set, always buy them individually because sets tend to be bundled with inferior quality knives.

- You're going to want to look for stainless steel and avoid carbon steel for what you're doing (carbon is actually amazingly sharp but very fussy to maintain for a home cook and rusts easily).

- You want a knife that is "forged" and not "stamped". This, among other things, has to do with build quality, and a forged knife goes all the way through the bolster (handle of the knife). You can almost always tell the difference when you pick one up, stamped feels lightweight and cheap, a forged knife feels heavy and balanced in your hand. I won't say this is the only barometer of quality (there are shitty forged knives out there and decent stamped ones), but starting with a forged knife for an investment purchase is the way to go.

- As for brands, Wusthoff is a classic that makes quality knives you can't go wrong with. Lately, though, I'm a huge fan of MAC Knives, especially the professional series. Incredibly well made, amazing feel, and razor sharp. They are a little pricier but not terrible - the chef's knife runs for around $140ish on Amazon (and it's got about 5 stars from 300 reviews!) ... it's also kind of a hybrid style as I mentioned earlier. Their paring/utility/bread knives should be cheaper at around $50-100. But as others suggested, it's also very important to get a knife that feels right in your hand as you'll be the one using it. If you have a cooking or knife store in your town I recommend going to try out different ones to see what fits you best– and many stores will carry both MAC and Wusthoff.

- With the honing rod, learn how to use it properly and understand it's not a sharpener as it's often confused to be. Ideally I recommend you simply get your knives sharpened professionally about every 6 months (usually about $5-10 per knife) and then use the honing rod quickly before you cook or at least once a week to maintain a nice, sharp edge and upkeep your knives. There's lots of videos on youtube explaining how to hone your knives correctly.

- And when you get your knives, also be sure to dry and store them correctly. I'd avoid putting them in a dishwasher and NEVER toss them into drawers— unless you have sheaths for them to protect the blade edges. I have a knife block on my wall and I love it, my knives are safe, easy to reach, and plus it looks pretty cool!

Good luck, hope this helps.

u/Skalla_Resco · 2 pointsr/Chefit

> Good quality and not crazy expensive.

I've had the notable displeasure of handling one of the Shogun line chef knives. The balance isn't great, the fit and finish is trash, the etching wears off rather quickly, the grinds are terrible, the saya is descent at least for being made of plastic.

​

I would recommend almost anything else, but to start:

​

Wusthof. Reliable German brand, stellar warranty service.

​

Mac. Well regarded in the industry, decent warranty, good track record.

​

Fujiwara FKM. Not a knife I have personal experience with, but generally a well regarded budget pick from the Japanese market.

​

For the sake of OP's $400 budget, I'd also recommend considering custom knives.

u/florida_woman · 2 pointsr/chefknives

I was just kidding. There was a post a bit ago about a knife that broke like yours (but was a lot more expensive) and they said they washed it in really hot water. I thought it was funny because I practically burn my skin to wash my dishes in as hot water as I can.

I’m in the market for a new chef’s knife and am thinking of getting this guy.

Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch https://www.amazon.com/dp/B000N5H2XU/ref=cm_sw_r_cp_api_.8LNBbXA15REX

Also, I’m glad you still have all of your fingers. I could feel my heart contract when I pictured the worse case scenario. It was definitely a “note to self” moment.

u/KoopySandwich · 2 pointsr/Cooking

I'd recommend the Mercer Genesis 8" Chef Knife, the handle is a lot nicer than the cheap plastic grip on the Victorinox knives. It's also a dollar and half cheaper. It'll last you decades if taken care of, I still use mine from 9 years ago.

Maybe go with the Victorinox paring knife for the price and any cheap serrated knife will be fine for bread, maybe one of the ones you already have.

https://www.amazon.com/Mercer-Culinary-Genesis-Forged-Chefs/dp/B000OOQZMY

u/PotatoAcid · 2 pointsr/chefknives

Her favorite knife is called a petty. In Russian it has another name - the ladies' favourite, and for a good reason.

The "proper" way for your girlfriend to move forward would be to buy a chef's knife and learn how to use it. However, she may not be willing to learn.

Perhaps you should show her some knife porn an educational video like this one and look at her reaction? Then buy her either a decent chef or a decent petty.

As for the brands, the best chef's knife that fits your budget on amazon.co.uk seems to be a Mercer - closed heel, open heel.

If you choose to buy a petty, you can get her a classic Wusthof, or a wider Japanese-inspired Wusthof. An interesting budget option is Tescoma AZZA. The brand is meh, but this line of knives is said to be good.

u/Scrofuloid · 2 pointsr/Cooking

They're available on Amazon: http://smile.amazon.com/Mercer-Culinary-Genesis-Forged-Chefs/dp/B000OOQZMY/ref=sr_1_1

They make a cheaper stamped blade too, though I haven't used it.

u/bak1984 · 2 pointsr/Cooking

I ignored the advice for getting the Victorinox that everyone recommends and got a Mercer Culinary "Genesis" chef's knife. Excellent knife for about the same price. And it actually looks nice, unlike the Victorinox, in my opinion. Mercer supplies the knives to many cooking schools in the US.

https://www.amazon.com/gp/aw/d/B000OOQZMY?psc=1&ref=ppx_pop_mob_b_pd_title

u/MrDrProfAidan · 2 pointsr/minimalism

I was actually starting to draft a little cooking ideas post like this. This is just what I found value in and will ramble because I haven't really edited it down at all. So if anyone reads it and has notes please let me know, it's fairly directionless at the moment. It is also from the perspective of and aimed towards young single people but not exclusive to. I am also well aware a lot of you folks are good cooks or at least have a functional kitchen and I in no way want it to sound like I'm more knowledgeable than anyone with an hour to watch youtube videos.

​

TL:DR Make sure your skills are on point before getting convenience tools as you might not need them, a cast iron or good stainless steel skillet and a good couple of knives can do most things in a kitchen, plan meals before you shop to avoid wastefulness.

​

This post is big, flawed, and broken into two main sections. One is purely skills based, stuff you can totally do for free and can start doing right this moment. That's a big part of minimalism for me, gaining skills and getting good at some things rather than owning and being okay at a ton of things. The second section is more of a buy guide, again all from my experience.

​

First off is to focus less on the equipment and more on the technique. Fundamentally, knife skills, understanding of cook times, heat, and technique, creativity and planning are some terms I like. In addition I have thoughts on tools and ingredients

​

First, learn your knife, do drills, practice good form constantly. When I started in a fast-food-y sandwich shop when I was 16, the manager (who was a line cook for years) suggested I practice things like chopping a carrot as thinly as possible, or celery, or breaking down onion and garlic. Then I got to work with the prep team (which was cool because they taught me Spanish) to learn basic stuff like sauces and cooking meats. The result is a few years later, I have a decent knife. Not as good as a legit cook or anything but enough that I can confidently use a sharp knife to do anything a home cook would ever need to.

​

Cook times. It's way less intimidating to work on food when you know "okay my chicken will take this long, oven takes this long, rice needs this much time", and so on. From a minimalist perspective, this will help you cut down on some tools such as a plug-in type grill, rice cookers, stuff that times or cooks food for you. Learning how to use heat also really improves the versatility of something as simple as a cast iron pan. Technique will allow you to make staple dishes or at least be able to take a guess at how to prepare just about anything, and the most valuable tip for that is look up how to make individual components of dishes rather than just recipes over and over. This becomes relevant in the next portion as well.

​

Creativity. As some people are mentioning, "aspirational groceries" cause clutter and waste in the form of garbage and money. Creativity helps solve this when paired with planning. When shopping, I found it valuable to plan out meals for the week. Buy what you need, make a note of what isn't used, and refine. That's planning. Creativity is ending up with some random ingredients and Macgyvering it together so you don't waste or overspend. That is made much easier by having solid cooking techniques so you have a bit of a starting off point for creativity.

​

Now into the stuff. I personally think a couple things are fundamental. Babish from YouTube has a great List . First off, get a good 7" to 8" Chef knife. I use a Gyuto but that's more because I impulse bought one when I first moved out and had all the money in the world from not having any expenses and was talked into it by a very nice saleswoman at the knife shop in town. Wusthof is a great name in knives and if you can get a hold of an 8" one of those, a bread knife, and maybe a pairing knife (I don't really use mine much but some people do) you will be able to do most things. I'd avoid buying a knife set just because you're more than likely paying for an extra 3 or so knives you won't use, and they're cheap for a reason. But to each their own, it is very convenient to have the steak knives, honing rod, and scissors that most of them include. No judgement here. Plus they're really really affordable.

​

Now as to everything else, I'm not as researched. I think a good cast iron skillet is fantastic from a minimalist perspective as you can do most things that you'd really ever need to do on it, from frying to saute to some baking. Kent Rollins is first off a joy to watch but more importantly uses very limited tools. He does have his specialized "bertha" stove but for the most part it's just him with either open fires or a hot stove cooking in cast iron pans and dutch ovens. If you want to know more, I'd just watch the babish video above, he talks more about why he has what he has, such as this expensive but amazing set of pots and pans. Off the top of my head: baking sheets, a large cutting board, a meat thermometer (safety), measuring cups and spoons, box grater (or one coarse grater and one microplane grater), spatulas, tongs, etc.

​

Like I said this is mostly ranting, and I'm going to research and trim it down for the future, but these are my thoughts at the moment.

u/SingAlongBlog · 2 pointsr/Cooking

Wusthof 8"
This is the one that I have - Take a look around at some local stores and you're almost certain to find it cheaper than this listing

Another wusthof
This one os from their Ikon line. I don't own this one but I've used it and it's really nice as well. The bolster on the Ikon is a little different and the grip is a little more ergonomic supposedly. I didn't really notice too much of a difference.

Another one to check out is Zwilling. I don't know too much about them apart from word of mouth, which has only been positive.

Whichever you go with make sure that if he doesn't have one already to get him a good steel to go with it

u/midnghtsnack · 2 pointsr/LifeProTips

Those aren't even that expensive.... When you mentioned the set for the price of 2 I was thinking something more around this cost range

https://www.amazon.com/gp/product/B000YMURSE/ref=s9_acsd_zwish_hd_bw_b1DP7_c_x_w

u/AngryPershing · 2 pointsr/chefknives

That looks really well done, nice job on it.

Let me ask you, I bought one of these knives a while back from Amazon

https://www.amazon.com/dp/B001FEJ0WO?

Its awful metal, but I really like the shape. Do you think it would be viable to put a similar curve or smile on the edge of a Torijo ITK?

u/Chambellan · 2 pointsr/knives

Check out the nearest Asian grocery, thrift store, or maybe one of these

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: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 Get a pairing knife (https://www.amazon.com/Victorinox-Paring-Knife-Straight-Spear/dp/B0019WXPQY) and a serrated (https://www.amazon.com/Victorinox-Serrated-5-2533-21-1-piece-Fibrox/dp/B000RLJTLS) 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/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/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/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/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/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.
Link

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/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/greese007 · 2 pointsr/Cooking

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

u/space-rain · 2 pointsr/knifeclub

Those are some sexy knives!

At home the 8" Victorinox Fibrox Pro Chef's Knife: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 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/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.

www.amazon.com/Kai-6720C-Wasabi-Black-8-Inch/dp/B000YL4NY4

This is the equivalent victorinox:

www.amazon.com/gp/aw/d/B008M5U1C2/ref=mp_s_a_1_2?qid=1450865367&sr=8-2&pi=SX200_QL40&keywords=victorinox&dpPl=1&dpID=21fDfo37ZPL&ref=plSrch

u/DarcyFitz · 2 pointsr/AskCulinary

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

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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.

https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1482339943&sr=8-1&keywords=victorinox+chef

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/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/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/ExcellentToEachOther · 2 pointsr/Frugal
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/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/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.

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/

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/raznog · 2 pointsr/Cooking

http://www.amazon.com/gp/aw/d/B008M5U1C2/ref=mp_s_a_1_1?qid=1374236515&sr=8-1&pi=AC_SX110_SY190

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/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.

Tools:

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.

Bedroom:

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.

Electronics

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.

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/chive_machine · 2 pointsr/pics
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.

Global: https://amzn.com/B00005OL44

Henckels (forged): https://amzn.com/B00004RFKS

Wüsthof: https://amzn.com/B00009ZK08

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: https://amzn.com/B008M5U1C2

Victorinox basic: https://amzn.com/B0061SWV8Y

Victorinox tool (this is not a sharpener, this literally CUTS the blade back into shape): https://amzn.com/B001X5A998

u/yoga4dogs · 2 pointsr/knives

I think for the price, Mercer makes a great 8” chef knife.It certainly won’t turn any heads but they were standard issue when I was in culinary school, and now (even though I have upgraded my knives) still often recommend it to average users and have even given a couple as gifts.

https://www.amazon.com/Mercer-Culinary-Genesis-Forged-Bolster/dp/B00DT1XFSQ/ref=mp_s_a_1_2?ie=UTF8&qid=1536526855&sr=8-2-spons&pi=AC_SX236_SY340_QL65&keywords=mercer+chef+knife&psc=1

I would recommended you steer away from the two listed. Had a coworker who owned one and the build quality was not great and the handle even snapped off after a couple of months.

u/tvtb · 2 pointsr/Cooking

Yes. There are two great chefs knives available for around that much that I recommend.

  • Mercer Genesis 8" (forged)
  • Victorinox Fibrox 8" (stamped)

    Of those two I recommend the Mercer most. I outfitted my kitchen with knives out of the Mercer Genesis range, and only the carving knife was a non-bargain.
u/sengatenga · 2 pointsr/MealPrepSunday

Get this knife.

An 8" chef's knife is versatile enough to handle anything in the kitchen, and forged Mercers are excellent quality at a low price.

u/yftk · 2 pointsr/Cooking
u/db33511 · 2 pointsr/chefknives

Something cheap to consider in your budget are the Kiwi or Kom Kom knives. Ill fitting, butt ugly, piece of crap handle attached to piece of crap steel. But. They are so thin they'll cut through anything. Every professional kitchen has at least one laying about.I'm not sure the blade even has a edge on it. I think this is the one I have:

https://www.amazon.com/Kiwi-Brand-Stainless-Steel-21/dp/B001FEJ0WO/ref=pd_sim_79_1?_encoding=UTF8&psc=1&refRID=DQ03DV71EW1QRMP8GMGT

u/RunicUrbanismGuy · 2 pointsr/neoliberal

Kiwi Knife

I’m too poor for anyþing else

u/hanger · 2 pointsr/rawdenim

Oh don't even get me started on knives.... If you want a pretty decent knife at a price point where you won't really be out too much if they get destroyed I would recommend kiwi knives. You can find their pairing knife for under $2 in most china towns.

u/fdoom · 2 pointsr/Cooking

I'm a big fan of these cheap Kiwi brand knives. If you have an asian supermarket or restaurant supply store near you, you can pick them up for about $7 each.

They're sharp and can take a lot of abuse. I like having them around especially because my family does not take great care of our cooking equipment.

Ok just saw a 2 pc set that's even cheaper.

u/Merkuri22 · 2 pointsr/AskParents

My daughter is also four, and has a very varied diet for a four year old. We gave her all sorts of odd and multicultural foods as she was growing up, and she always seemed willing to try new stuff.

Lately, though, sometimes she sits down at the table and if it's something new or something she hasn't had in a while she looks at it and goes, "I didn't want that!" and refuses to eat. So it just seems to be a phase.

We have a couple rules about eating. One is that you have to try a little bit of everything (only exception - hot/spicy foods are 100% optional). If you still don't like it after having tried it then you can get something else like a cold sandwich while we have a hot home-cooked meal. Rule two is that in order to get a "treat" (i.e. dessert) you must eat what daddy cooked. We will happily swap daddy's home-cooked meal for a sandwich without complaints, but then no treat.

Allowing the possibility to swap for a more inoffensive meal can take away some of the fear of foods. He may be afraid that if he hates it he'll have to eat the whole thing anyway. We take away some of that fear by lowering the threshold. We don't tell ours "you must eat the whole plate," which may be daunting, we just tell her, "you must try just a tiny bit," which seems more reasonable to her.

Usually when we remind her of these rules she tries what we put down because we hold her to it and she might go to bed with no supper if she's not willing to taste. And 99% of the time after she tastes it she goes, "I LOVE THIS" and eats up the whole thing.

Another trick I've heard is to get them involved in cooking the food. Find something for them to do to "help", even if it's uselessly handing you the vegetables to cut. I've had mine "artfully" assemble cut slices of bologna and grapes in a bowl for her lunch, or to put together her own sandwich. You can pre-measure ingredients and have him combine and stir them. They even sell knives for kids to practice with that won't cut fingers but can actually cut food. I had these recommended to me, but we haven't tried them yet.

If your kiddo feels like he had a hand in making the food, he may be more willing to taste the fruits of his labor, so to speak.

u/RefGent · 2 pointsr/chefknives

Shun and Wusthof are basically the popular overpriced brands of the kitchen knife world. For the same price as a Shun you can get a quality handmade artisan Japanese knife. There are also lesser priced, but equal quality German knives compared to Wusthof, like this Mercer: https://www.amazon.ca/gp/aw/d/B002R1CGV6/ref=mp_s_a_1_24?ie=UTF8&qid=1480891569&sr=8-24&pi=AC_SX236_SY340_QL65&keywords=mercer%2Bculinary&dpPl=1&dpID=31FJWLfEU2L&ref=plSrch&th=1&psc=1

u/uberphaser · 2 pointsr/Cooking

By far, the knife that gets recommended the most as a one-stop-shop knife that's great for a starting-out chef, is the Victorinox Swiss 8"

It's got a great edge, it's well-balanced, and under 30 bucks, if it dings up after a couple years, get a new one!

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/sdm404 · 2 pointsr/chefknives

For just a touch more you can get the victorianox fibrox. Much better steel than the Mercer. The bolster is not a big deal. It makes upkeep harder and to me, for pinch grips, just gets in the way.

Victorinox 8 Inch Swiss Classic Chef's Knife https://www.amazon.com/dp/B0061SWV8Y/ref=cm_sw_r_cp_api_MaxWAbG46VC6J

u/alighieri00 · 2 pointsr/Cooking

Victronix is usually the standard for "just getting started and I want a knife that doesn't suck."

Here's the 8-inch, but there's a bunch to choose from on Amazon

u/cxrabc · 2 pointsr/videos

Get a knife like this if you're just starting out. I actually found them cheaper in a restaurant supply store near me, so check around locally. Victoronix is a good brand.

u/mambotomato · 2 pointsr/AskCulinary

Agreed, except I'd say go for the 8" knife ($30) , as it will be less cumbersome. Also pick up one of their paring knives (for seven bucks!) to make quick work of fruit, chicken skin, etc.

u/TOUCHER_OF_SHEEP · 2 pointsr/BuyItForLife

"High carbon stainless steel" generally refers to 440C stainless steel, and that's what that knife is made out of. It's a decent enough budget steel and something that is decent in a knife that cheap. At that price, I'd go with a known brand and get something like this instead, but if it's decently made it should be fine.

u/kanahmal · 2 pointsr/BuyItForLife

At 14 bucks you can't really go wrong, but I wouldn't go too far over that for a used one, and if you're gonna go the new route I would suggest the (cheaper) Victorinox chefs knife. I've never heard anything bad about them where I've heard mixed reviews at best for the Henkels Int. knives.

If you can find a victorinox knife second hand than you're golden.

u/muuushu · 2 pointsr/Cooking

If you'd like a steak knife set as well, I'd suggest getting a couple of workhorse chefs knives, maybe a paring knife and a peeler, and a set of steak knives. Wusthoff, Shun, Global, etc are awesome but as you said, they're pricey. A great everyday use knife is the Victorinox chefs. You'll see other people recommend this knife to you as this thread gets older. I think it's ~40 on Amazon.

http://www.amazon.com/gp/aw/d/B0061SWV8Y/ref=mp_s_a_1_1?qid=1426016330&sr=8-1&keywords=victorinox+8-inch+chef%27s+knife&pi=AC_SX200_QL40&dpPl=1&dpID=21K%2Bg5wqYhL&ref=plSrch

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/sauteslut · 2 pointsr/chefknives

wusthof pro 8" chefs knife $28 is what I use at home

u/DarkestPhoenyx · 2 pointsr/Cooking

I have one of these, an 8 inch Wusthof Pro. It's probably one of the best knives you can get for $45 (just $30 now). I sharpen it (with a cheap knife sharpener, not a whetstone) every week or two and it stays fairly sharp.

u/GraniteOverworld · 2 pointsr/cookingforbeginners

A Decent Chef's Knife

This is a great knife to start out with, and I can guarantee it'll serve you better than the one that came with your set. It's very sharp, well balanced, and it's design helps train you to use proper technique, which will make your cuts more precise and consistent. I too have a decent knife set, and after I got this I never wanted to use any of them again.

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/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/ahenkel · 2 pointsr/AskCulinary

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

https://www.amazon.com/Victorinox-Fibrox-Straight-Chefs-8-Inch/dp/B008M5U1C2?ie=UTF8&redirect=true&tag=jpin

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/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/lurked2long · 2 pointsr/AskCulinary

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

u/pveoq · 2 pointsr/knives

Cheapest great chef knife is the victorinox forschner 8". Awesome knife for a great price
http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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/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/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/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/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 sharp...so 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/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/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/xilpaxim · 2 pointsr/news

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

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/Chef316 · 2 pointsr/Cooking

A single victorinox knife is better than the Chicago cutlery.
https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2

u/awksomepenguin · 2 pointsr/AskMen

Highly recommend this knife or similar.

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/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/Mehknic · 2 pointsr/BBQ

https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2

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

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.

https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2?ie=UTF8&keywords=victorinox%20knife%208%20inch%20chef&qid=1497059513&ref_=sr_1_2&sr=8-2

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

https://www.youtube.com/watch?v=Teh0Cw84QGQ

u/OhCmonMan · 2 pointsr/AskCulinary

I have a Henckel Twin 4 Star and it is by far my favorite knife. I also have some Dick and Shun for comparison, but the Henckel is just perfect for me. Perfect weight, not too thin and stays sharp forever with regular honing.
The paring knife isn't as good, because the blade bends slightly and I want my blades to be stiff.
I think you can't go wrong on these.
By the way, the link I posted is the old version of this knife. The newer 4 star II linehas a metal thingy at the end of the grip to balance it out or something.
I can't say anything about the Cermax or the Professional line though.

u/wotan_weevil · 2 pointsr/Cooking

Alas, the better Henckels have Wüsthof prices (e.g., Pro - the Twin Signature and International lines are significantly lower quality (see this comparison). Henckels Pro, Wüsthof Classic, and Messermeister Elite are all good, of similar quality, and of similar price.

You could consider some of the cheaper Wüsthof and Henckels lines, like:

u/abbot · 2 pointsr/BuyItForLife

I'm using this knife with this sharpener to keep it sharp once every 2-3 weeks (takes 30 seconds) plus maintenance resharpening on the spyderco sharpmaker ~ once in 1-2 years (takes another 10 minutes) for more then 5 years now. Cuts everything extremely well provided you use it only on the chopping boards and don't do silly things with your knife.

u/Eulers_ID · 2 pointsr/gifs

I got that exact knife at TJ Maxx for like 30 bucks. It's a 4 star twin. On mine I removed some of the metal at the heel of the knife with my dremel to let the full blade contact the cutting board and to ease sharpening. I also rounded the spine of mine with sandpaper and it makes for an excellent knife. It has been one of my goto knives for heavy duty tasks in a professional kitchen for several years.

u/Disparallel · 2 pointsr/uwaterloo

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

u/shadow91110 · 2 pointsr/Cooking

This is what I use:JA Henkels 8 Inch knife I've had it for 2 years now and apart from using a steel it hasn't needed sharpening at all. I use it everyday for everything from cutting up veggies to parting chickens. I would seriously recommend it to anybody. Plus it's not terribly expensive.

u/alex10819 · 2 pointsr/food

Sounds like the Henckels "International" to me. For example: http://www.amazon.com/Henckels-International-Classic-8-Inch-Stainless-Steel/dp/B00004RFMT/ref=sr_1_7?ie=UTF8&qid=1290731835&sr=8-7

I use a http://www.amazon.com/Henckels-8-Inch-Carbon-Stainless-Steel-Chefs/dp/B00004RFOD/ref=sr_1_1?ie=UTF8&qid=1290731884&sr=8-1

It's one of the few knives I've found that doesn't hurt my hands to use for big projects, and I have no problems at all maintaining an edge on it.

u/MartyHeidegger · 2 pointsr/Cooking

I know I'm a bit late to this, but for a great all around knife at a even better price there is no better than JA Henckels 8 inch chef's knife, in my opinion. http://www.amazon.com/gp/aw/d/B00004RFMT/ref=sr_ph_1?qid=1449898321&sr=sr-1&pi=AC_SX118_SY170_QL70&keywords=8inch+chef%27s+knife#

u/Squid_I_am · 2 pointsr/food

Global knives are a really good bet
They're good quality steel with a double ground japanese edge (unlike some japanese knives that are only ground on one side). They hold up really well, and the entire knife is a single piece of steel so it will never get loose in the handle or the setting. I really like them, and they're pretty popular with chefs too apparently; it was a chef that first alerted me to them in the first place.

u/sowie_buddy · 2 pointsr/BuyItForLife

ok i will offer you two BIFL versions. the first one being BIFL on a budget and the second being a much higher dollar BIFL cost.

quality on a budget- http://www.amazon.com/gp/product/B0000CF8YO/ref=cm_ciu_pl_B0000CF8YO_mo1ZWCPZP5I7S3B

http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857337&sr=1-1&keywords=lodge+dutch+oven

http://www.amazon.com/Victorinox-4-Inch-Fibrox-Straight-Paring/dp/B008M5U1UE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857377&sr=1-1&keywords=victorinox+paring

http://www.amazon.com/OXO-Grips-Wooden-Spoon-3-Piece/dp/B008H2JLP8/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857407&sr=1-2&keywords=wooden+spoon

http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857459&sr=1-1&keywords=lodge+cast+iron

higher dollar items include-

http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857561&sr=1-1&keywords=global+knives

http://www.amazon.com/Shun-Premier-Chefs-Knife-8-Inch/dp/B003B66YKA/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857613&sr=1-2&keywords=shun+knives

http://www.amazon.com/Wusthof-Classic-2-Inch-Paring-Knife/dp/B00005MEGH/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1371857640&sr=1-3&keywords=paring+knife

http://www.amazon.com/Le-Creuset-Signature-Enameled-Cast-Iron/dp/B0076NOGPY/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857680&sr=1-2&keywords=le+creuset+dutch+oven

http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857717&sr=1-1&keywords=lodge+cast+iron


I own the cheaper BIFL items i listed and they have been AMAZING so far. you really cant beat the quality/ price ratio for the cheaper things i listed. if you want a better chef knife all the options i gave you would be excellent but just know that you could go crazy looking at all the different brands.

u/thefoofighters · 2 pointsr/Frugal

Can't believe that nobody has mentioned that you linked a Cutco brand (shit) knife as a "quality" knife. There are much better options at lower prices. My recommendations in the ~$100 range are the Global 8 inch, or the MAC 8 inch. They're both much higher quality.

Here's a good article.

Edit: Here's a detailed explanation about why Cutco knives are shit, if you couldn't see that from the article above.

u/namegoeshere · 2 pointsr/Cooking

I use my Global 20cm Chefs knife for ... everything. Basically everything. I have tried a few different brands. My knife rack has Wusthof, Henckel and a few other (cheaper) ones. I go to the Global every time.

This is very subjective. My other knives are also very good, I just prefer the Global. It's light and quite thin, holds an edge better than the others. It suits me well. IMO that's 99% of what people are saying when they tell you one knife is better than another of comparable price, that it suits them well.

See if you can borrow a few knives from friends and work with them for a bit and see what you like.

u/yoojin · 2 pointsr/Cooking

The missus got me a Global chef's for Christmas. Wicked sharp, holds a great edge, balances well, and looks pretty cool as well.

http://www.amazon.com/Global-G-2-8-Inch-Cooks-Knife/dp/B00005OL44

u/Chef_Elg · 2 pointsr/sushi

Here is a decent knife for cheap Keeps a great edge and is everything you need for maki and anything else really.

I have learned a few things that really stuck with me over my sushi career.

Everyone does the same thing. The rice is all the same, the cucumber is the same. All of the ingredients are the same. However, it's your attention to detail and small variances in skill that determine the quality of your end product. For example; the rice gets washed of starch always, but what are you looking for? What makes the rice you make have that fluffy nice texture? Are you just washing until the water runs clean or are you checking the saturation of the grains of rice? What level of saturation makes for the best end product?

Sushi requires you to always be moving. Each movement matters, there is no down time. I guess this is more for restaurant work than at home but is crucial to understanding the art. You want to do the most work with the least amount of effort.

Food is subjective. If it's good to you, then it's good food. Find those small details that you like that make your product the way you like it. Make weird stuff, try and taste everything.

Always buy the best products. Always use English cucumbers. Always always use kewpie mayo for your sauces. Always have a sharp knife. Always mix a little kewpie into your sirimi instead of using the sticks.

Just keep making sushi and have fun!

u/LyricaLamb · 2 pointsr/FoodPorn

pretty sure it's a global chef knife. I think that pattern on the side of the blade is a custom etching op would have done himself though.

u/fortyhands · 2 pointsr/Cooking

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

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

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

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

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

You will want a serrated bread knife as well.

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

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

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

Enjoy!

u/shaven_craven · 2 pointsr/woodworking

I've got globals - they keep a great edge and are very nice if you are used to a pinch grip style like this

u/omart21 · 2 pointsr/Chefit

[This was the first chef's knife I ever bought] (http://smile.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1422307415&sr=1-1&keywords=chef+knife) in my culinary career, and I can tell you that its tried and true. While I don't have it anymore, It had seen a lot of battles and held it's own. It's easy to sharpen and hold it's edge well. Happy hunting.

u/derkieselgarten · 2 pointsr/Cooking

Although carbon steel knives are the sharpest and arguably the sexiest in existence, they are simply overkill for most home chefs. Take a hint from the fact that you cannot use them in any restaurant for sanitation reasons. You need professional quality stainless steel knives that any good chef would use.

Here are my recommendations:

The Mercer 9" Chef that was part of my culinary school kit is all that most people need for an all-around Chef's Knife. It is the baseline for the professional world, so you know that is meant to take a beating and perform. It's miles better than any bullshit you'd buy at retail stores, and at $45 it is worth a try. I still use mine as the workhorse when I don't feel like putting my good knives through hell.

If you are willing to spend more, then I highly advise going with a Global. They are a perfect mix between Eastern and Western styles. The hard Japanese steel can be sharpened to a finer angle than German steel, yet hold its edge for a long time (mine's gone over a year under heavy use without a sharpening and still puts everything but my Shun to shame). The weight and balance make it so easy to use it is by far the most practical knife that I own. I cannot tell you how many of my friends want one of these after using mine. And at $100 it is worth every penny.

You really don't need to spend any more than that.

To fill in your collection, buy them as you need them. Do not buy a set of anything other than steak knives.

u/hpierce · 2 pointsr/AskReddit

In regards to the kitchen essentials, if you want a good chef's knife, I recommend the Global brand. This is the one I have. I also recommend any cast iron skillet, and a good wok. These are the absolute essentials in my house.

u/ElScreecho · 2 pointsr/CFBOffTopic

Here is one online. If you live somewhere large enough to support a specialty kitchen store, they'll have knives like this as well. I'd recommend at least trying it out before you buy.

u/kevinlammer · 2 pointsr/KitchenConfidential

It depends on your price range to be honest. If you want knives you can beat up and not feel bad about, Victorinox will be considered entry level. Moving up in price range, You have Zwilling J.A. Henckels. Quality is slightly better. And above that, You have Global,
Shun, Wusthof. I own 2 Global knives and leave both of them at home. Never liked them. Shun and Wusthof to me is at the same level, one being japanese and one being german steel. German steel takes a bit longer while sharpening, but holds an edge longer. Japanese steel gets a lot sharper, but needs to be well maintained. I personally use 3 knives from the Misono UX-10 line.

The are obviously a ton of other brands, but those are the most commmon ones that you see. Any knife will be fine, as long as you take care of them.

http://www.cutleryandmore.com/forschner_rosewood.htm

http://www.cutleryandmore.com/henckels-professional-s/starter-knife-set-p116572

http://www.cutleryandmore.com/global/chefs-knife-p114589

http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=undefined&sr=1-1&keywords=Shun+Classic+8

http://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00009ZK08/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1408640170&sr=1-2&keywords=wusthof

http://korin.com/Misono-UX10-Gyutou_3










u/Conchobair · 2 pointsr/Cooking

Wusthof is great if you've got the money to spend on it.

u/OneDegree · 2 pointsr/tall

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

Both excellent:

Inexpensive

Expensive

u/thenemophilist23 · 2 pointsr/Cooking

I've never been sorry I splurged a bit for my Wusthof knife

u/WubbaLubbaDubStep · 2 pointsr/EatCheapAndHealthy

My honest opinion: If you can read, you can cook. Literally. Basic cooking is simply reading instructions and following them. Once your comfortable with how things taste together, timing, and what spices taste like, then you can move on to more advanced dishes.

I think a fun part of learning to cook is gearing up. Since most people here will give you a grocery list, I'll give you a list of helpful items that I use daily.

  • 1 large, sharp kitchen knife and basic sharpener

    The knife if a bit on the pricey side, but trust me when I tell you it's worth it. You only need 1 and as long as you hand wash and dry regularly, it can last forever. Sharp knives won't cut you as often as a dull knife that sometimes slips.

  • crock pot. This is good because it doesn't require any sort of culinary skills. Mostly just mix and wait.

  • Liquid Measuring cup

  • Dry measuring cups

  • Flat spatula

  • Other spatula (for stirring and wiping out sauces/batter/etc.)

  • Tongs

  • Very basic non-stick pots and pans I have a cheap set I bought from Costco that has lasted me 8 years and counting. Be sure to ALWAYS use wood or plastic utensils with non-stick or you risk scratching the non-stick surface and fucking it all up.

  • Wooden Utensils These are nice because you can leave them in a pot of sauce and not worry about them expelling chemicals or melting.

  • Also a holder for your kitchen items

    I assume you have basic dishware and silverware, so I've only included common cooking items.

    Hope this helps! I'll update if I can think of anything else you'll need.
u/Man_in_the_Suit_1211 · 2 pointsr/Cooking
u/Arkolix · 2 pointsr/Cooking

+1 to Wusthof! I'm in love with my Wusthof Classic. That and a steel, paring knife, and cheap bread knife are all I use.

When I asked about knives a month ago many people did suggest Victorinox - they look like very nice knives at a good price point.

I've never felt the need for more than one chef's knife, as someone else suggested.

u/darthpoopballs · 2 pointsr/AskCulinary

[Shun Elite] (http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1371840092&sr=1-4&keywords=SHUN+ELITE)
I have had this knife for four years, and I have absolutely no complaints.
Edit: as /u/oswaldcopperpot points out, you should get the honing tool as well.

u/HiggityHank · 2 pointsr/knives

Big fan of the Shun line of knives. They come in about $150 each.

http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ/ref=sr_1_1?ie=UTF8&qid=1323145999&sr=8-1

They're great knives that are very comfortable to use. Unfortunately, not everyone likes the same style of knife, and it's a pretty personal choice. I'd recommend either taking your friend to a place that sells high end cutlery, or buying them a gift cert to a place with the expectation that it should be used on a chefs knife.

u/sgrwck · 2 pointsr/Cooking

Alright, I need to be an asshole and piggyback on this...


I bought a new knife, what do I need to do to maintain it? It's my first "real knife" a Shun 8" Chef's Knife.

u/crick2017 · 2 pointsr/knives

You can get some excellent options (Shun, Victorinox) on Sales as Part of Amazon Cyber Monday Sales. The following Shun knife is 100 bucks

https://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ

u/reillydiane05 · 2 pointsr/Cooking

These are the 2 chefs knives I’m looking at right now:

Wüsthof Gourmet 8-Inch Chef’s Knife

Shun Classic 8-Inch Chefs Knife

u/pseudointel_forum · 2 pointsr/Cooking

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

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

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

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

u/oakgrove · 2 pointsr/Atlanta

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

u/wal9000 · 2 pointsr/Cooking

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

u/tinyOnion · 2 pointsr/BuyItForLife

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

Victorinox Fibrox Chef's Knife is great.

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

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

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

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

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

Cheers.

u/Backstop · 2 pointsr/food

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

u/emef · 2 pointsr/Fitness

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

u/avodrocyelir · 2 pointsr/AskReddit

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

u/Chevron · 2 pointsr/Cooking

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

u/emilyrose93 · 2 pointsr/Random_Acts_Of_Amazon

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

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

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

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

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

Good luck! Have fun!

u/hiplesster · 2 pointsr/Cooking

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

Cook's Illustrated recommends these two:

wusthof chef's knife

or

victorinox chef's knife.

u/snrub73 · 2 pointsr/GifRecipes

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

u/Ba-na-na-na · 2 pointsr/Cooking

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

u/hailtheface · 2 pointsr/Cooking

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

pot

pan

knife

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

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

u/Rufio06 · 2 pointsr/KitchenConfidential

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

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

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

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

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

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

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

Good luck.

u/SmarterHome · 2 pointsr/chefknives

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

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

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

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

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

u/ExHempKnight · 2 pointsr/pics

Can't recommend this one enough.

Amazing knife for the money.

u/PM_ME_UR_OBSIDIAN · 2 pointsr/BlackPeopleTwitter

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

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

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

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

    The key to efficiency here is cleaning as you go. Rinse anything you're not going to clean right away.
u/stniesen · 1 pointr/AdviceAnimals

Exactly, that's the point I was going with as well and people are so heavy-set on defending their purchases. Not everyone is perfect, it's best to realize when you've done something wrong or when you've made a poor purchase, it happens.

You can get some amazing knives for under $100, which is why I recommend not getting Cutco as they tend to be around that price.

E.g.
Knife 1
Knife 2

Knife 3

Knife 4

u/asiancanadian1 · 1 pointr/todayilearned

is it possible your Henckels is the Chinese version that everyone here is so glum about?

u/hojaytee · 1 pointr/Cooking

For the past 8 years, I've been using a cheap Hamilton Beach 8" chef's knife that I got at an outlet store. About a year ago, I bought a Henckel's 8" chef's knife that has the same feel, and has been working amazingly.

u/mattbrad · 1 pointr/Random_Acts_Of_Amazon

Chef Knife

Keep a sharp lookout at Marshall's, TJMaxx, if Ross didn't make the cut in your area.

u/irohani · 1 pointr/chefknives

Yeah... quick amazon search... a chef knife from vic was starting at $100, henkel was $190, and wust was $150.

I dont really want to pay any of those prices...
Id really rather prefer any japanese branded solution for costs sake

u/ConAcide · 1 pointr/Cooking

http://www.amazon.com/HENCKELS-INTERNATIONAL-Classic-8-inch-Chefs/dp/B00004RFMT

I would recommend a higher end Henckels where it features the Gemini Twins and not just the one guy, but Henckels are good knives either way.

u/LouisianaTexan · 1 pointr/Cooking

I love the JA Henckels classic chef knife. It's a workhorse, keeps a nice edge, looks good, and affordable. Pair it with a honing steel, and you should be able to cut anything you need for years to come.

https://www.amazon.com/gp/aw/d/B00004RFMT/ref=mp_s_a_1_1?ie=UTF8&qid=1480777137&sr=8-1&pi=SX200_QL40&keywords=ja+henckels+chef+knife&dpPl=1&dpID=21A8SR38R2L&ref=plSrch

u/Sybs · 1 pointr/japanpics

I recommend the Global knives if you want better value. I've had mine for years and its great. https://www.amazon.co.uk/G2-Global-Cooks-Knife-20cm/dp/B00005OL44

u/IL05 · 1 pointr/AdviceAnimals

Compare these Chef's knives. The Cutco one is the most expensive, yet is the lowest rated.
Does the Cutco one even LOOK nearly as nice as the other ones? The other knives listed all use much better steel and have lifetime guarantees as well.


Cutco

Global

Shun

Wusthof

u/friedocra · 1 pointr/woahdude

Love my Global. Only 100 and just had it replaced for free after 10+ years of use.
https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44

u/TiffanyBee · 1 pointr/sushi

That's a great budget! My favorite chef's knife (not a sushi knife, but it gets the job done & versatile) is the 8" Global Chef's Knife (http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44). Hands down, one of the best knives I've ever used in my life. Rated highly by pros too!

u/tranteryost · 1 pointr/Cooking

I love my Global knives; I chose them mainly because they are a single piece of stainless steel and I get skeeved out about bacteria hiding (so you could
put them in the dishwasher if you wanted to, tho I don’t). They were fairly affordable and have a modern / minimalist style.

Currently I have the 8” chefs knife and bread knife (just amazing). We lost a santoku and a western paring in a cross country move and I will probably replace the paring with the exact same and the santoku with another regular global chefs knife just because I like the look; I don’t think they were substantially better than a competitor of the same style and I didn’t have much use for the santoku.

u/RacialNotRacist · 1 pointr/BuyItForLife

Get a Global Chef Knife Best knife I've ever used.

u/metalwashisname · 1 pointr/AskUK

> Global 20cm cooks knife

Like THIS one?

u/QueenoftheWaterways2 · 1 pointr/Cooking

Love my Global. It's pretty much all I use.

Get it from Amazon and return if you don't like it.

I used this link for mine a couple of years ago: https://www.amazon.com/Global-G-2-8-inch-Chefs-Knife/dp/B00005OL44

The price fluctuates. It's $99.95 now. We paid just under $130.

u/baskind · 1 pointr/food

I think she is referring to global knives. Here is and example.

u/gpannihilator · 1 pointr/knives
u/MickeyHokkaido · 1 pointr/Cooking

Was going to suggest: http://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00009ZK08/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1404885127&sr=1-1&keywords=chefs+knife

But Malphael already did. I love my Wusthof... I've formed an eerie bond with the object and I don't trust others to use it.

u/efitz11 · 1 pointr/Frugal

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

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

u/memtiger · 1 pointr/AdviceAnimals

It's possible to buy a knife with a good blade and a good handle, you know. The Victorinox above is like getting a Ford Mustang GT350. It's perfectly capable, but it's not going to compare to Porsche Turbo, Ferrari, or Lambo as far as desirability. The same goes for a plastic phone. But some people want a phone that feels good in the hand and solid and more than just plastic.

So yea, that Victorinox will work. It cuts things and does a good job at it (aka serviceable). But as far as having a NICE knife that does all that, plus feels good in the hand and looks look, then you need to look elsewhere.

Here are two perfectly good knives that have equally sharp blades and are used by professional chefs out there:

u/Topicalcream · 1 pointr/Cooking

There are two different approaches that I would recommend, which is better for you would be down to your personality. The option are:

A. a good block of knives
B. two very good knives

If you're a little unsure option A will be pretty good and will last 4-5 years. Example: http://www.amazon.com/Mundial-Series-7-Piece-Knife-Block/dp/B00004RBSV/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1409773431&sr=1-4&keywords=mundial+knife+block

If you like good stuff and care for your tools then option B might be the go. With care these should last 20 years and - as noted by /u/icecow many come with free professional sharpening for the life of the knife. Add a smaller very good utility knife and a sharpening steel and you should be right. An example of the higher end: http://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00009ZK08/ref=sr_1_1_m?s=home-garden&ie=UTF8&qid=1409773723&sr=1-1&keywords=wusthof+chef+knives


I'll also note that I've bought both of the examples I've used here. Check about the sharpening service before you buy on option B. I know that Wusthof have the free sharpening in Australia, but I don't know about elsewhere. The Mundials are surprisingly good for the price.

u/ChrisAbra · 1 pointr/reactiongifs

Just to add, I have this Victorinox knife and the blade is amazing, but I've got a few gripes and suggestions, that might just be a matter of personal preference:
firstly it's quite thin and light, and thus bends a bit more than i'd like, and i'd prefer something heavier with a thicker spine. Secondly, the handle, while quite ergonomic feels slightly cheap with the plastic and i'd rather have something wooden with rivets so you have full leverage on the full tang.

Wusthof do amazing knives for my suiting I think, and i just saw this and i don't know why it's only £10 but i'm just gonna buy it.

u/907229 · 1 pointr/chefknives

I'll be sure to read through those first thing tomorrow morning.

I don't mind a little heft to my knives, I actually find it a little easier to wield than if they're too light. But, I think my mom's current kitchen knife is a https://www.amazon.com/Wusthof-Classic-8-Inch-Chefs-Knife/dp/B00009ZK08/ref=sr_1_5?ie=UTF8&qid=1523767187&sr=8-5&keywords=wusthof+classic+knives and I found it fairly uncomfortable to use after a while.

u/UncleSpoons · 1 pointr/oddlysatisfying

Sorry, I must have misunderstood the steak knife comment. When you go up in price you are mostly getting better steel (holds an edge longer), higher quality materials, better designs and better warranties. It's worth mentioning that Shun offers life time sharpening

Low end

Mid

High

If you want to spend more than $200 you should be looking at commissioning a custom knife, not a factory made one. For example, OP commissioned /u/t1978_sach to make the knife in the gif

u/xynix_ie · 1 pointr/knives

It's made for my hand specifically but frankly it's an incremental improvement over my $150 Wusthofs. So it doesn't make that much a difference. The handle is in New Orleans Saints colors though, so there is that lol

It's super light weight though and has a good 1.5 inches on the Wusthof, the extra length with my hands does actually help when I'm doing a lot of chopping but I've bigger hands. For someone smaller I wager the 8" Wusthof Classic would be perfect, I've used them for years and they last forever. I think I've had one for at least 15 years and it's still as good as day 1. The cheaper ones are NOT the same by the way. Classic all the way, that's their original forging recipe and it shows.

This one specifically. Wait for it to go on sale at some point, it's rare, they've been $150 for over a decade: https://www.amazon.com/Wusthof-Classic-8-Inch-4582-20/dp/B00009ZK08/ref=sr_1_8?keywords=wusthof+classic&qid=1550174388&s=gateway&sr=8-8

u/jajajajaj · 1 pointr/chefknives

For something you'll really love and suits what you like best, go down a YouTube rabbit hole and watch a bunch of reviews if you haven't already. You'll find something you want I'm sure, and probably something you want but can't afford.

But if you want cost effective quality, Victorinox fibrox and Dexter seem to be well used with no regrets in the $40 range. Knives can get much better in the idealized sense, but above that is where the practical benefits don't seem so huge compared to just getting away from the knives made for people who don't even care.

America's test kitchen likes this one if I'm not mistaken:

https://www.russums-shop.co.uk/i/q/KV214/victorinox-fibrox-cooks-knife-22cm

Some day I might have the money to get something like a Kramer but that is even more expensive than the £150 budget.

I love my wusthof classic, £73 here.
https://www.amazon.co.uk/dp/B00009ZK08/ref=cm_sw_r_cp_awdb_t1_KNkLBbFHS1M0J

But i don't know, i could spend weeks reading and watching videos without ever making a purchase. The wusthof was a gift.

u/effinmike12 · 1 pointr/CasualConversation

Buy yourself a nice chef knife. You will have it forever if you take care of it, and you won't regret it.

Wusthof

JA Henckles

Personally, I like the way the Wusthof feels in my hand moreso than the Henckles knife, but they are both super high quality and worth the money. 10/10

u/SemiRandomQuestions · 1 pointr/Chefit

This is super helpful—thank you so much. Do you know the names of the premium lines? It's a little confusing because Wusthof uses the term "pro" and "gourmet" a bit loosely. Is this the sort you're talking about?

u/chickarina · 1 pointr/AskCulinary

I have the Victorinox and thought it must be as good as everyone says until I was given the Wusthof 8" as a gift https://www.amazon.com/Wusthof-Classic-8-Inch-4582-20/dp/B00009ZK08 It's worth the extra money.

u/solofatty09 · 1 pointr/LifeProTips

This is what I've used in the kitchen for almost 15 years. 8" Wusthof. I literally use it for everything but bread. There are multiple styles of knives as far as this goes, but simple and old school work for me.

u/ifeellazy · 1 pointr/Cooking

Any Victorinox should last a year or so, but if you can scrape together the money or when you're flush post-grad I think the Shun is the best knife for the price. It will last you a lifetime which is a well made investment if you ask me.

But for 30$ for a chefs knife - the Victorinox or maybe the OXO is the best bet

OXO uses shit steel but it's good when it comes and probably for a year

u/likebigbuttons · 1 pointr/Cooking
u/jon_titor · 1 pointr/food
u/SnerPnNerf · 1 pointr/barstoolsports

Upgrade your knife, change your life.

Shun Classic 8" Chef's Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle; All-Purpose Blade for a Full Range of Cutting Tasks with Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_cp_api_i_w6vEDbZ40TVRN

u/mei9ji · 1 pointr/Cooking

Those paring knives are exactly what I was talking about, I was being lazy and not linking things. I have 2 fibrox knives that I used 90+% of the time even though I have a nice Shun that is supposed to be better. If you can I would highly recommend holding some knives to find what is comfortable for you. My hands are much larger than my SO, such that for her the fibrox handles aren't as comfortable but there's a Chicago cutlery knife that is similar that she likes better because of the handle shape.

u/sweet_story_bro · 1 pointr/chefknives

"Hybrid" typically refers to a handle that is not quite a Wa handle (japanese) or Yo handle (western) like this..

If you rock chop often, then a knife with softer steel is recommended to avoid chipping. Japanese knives generally have harder steel. Western knives generally have softer steel.

u/Pays_in_snakes · 1 pointr/santashelpers

Does he have a real chef's knife? Something like this will last decades and seriously improve how much fun you have in the kitchen if you're currently working with department store crap knives.

u/loki8481 · 1 pointr/food

step 1: don't buy a knife set... you can accomplish 99% of kitchen tasks with a good chef's knife and a paring knife. knife sets tend to contain lots of stuff that one may never need (eg: a butcher knife)

for under $100, you could get a Global chef knife + paring knife or a Shun chef knife.

u/ctindel · 1 pointr/KitchenConfidential

They don't all have that pitted finish. I agree, I like the smoother look myself.

u/revjeremyduncan · 1 pointr/Random_Acts_Of_Amazon

Oh, you are just the person I was looking for! I'm trying to buy a chef's knife. Can you give me your opinion on these (the ones you are familiar with, at least):


u/Chocablock · 1 pointr/Cooking

Since you like the look of damascus steel, I would recommend the Shun Santoku or the Chef's Knife.

But then again, I also vote voucher as each cook/chef has their own criteria for a blade (weight, balance, length, etc etc.)

u/Icarusfloats · 1 pointr/Cooking

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

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

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

u/tilhow2reddit · 1 pointr/Cooking

This is the exact knife I have. Shun DM0706 Classic 8-Inch Chef's Knife https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_cp_awd_uxPGwbFYZGD84

u/chefshef · 1 pointr/Cooking

Ooh, and it's on sale: I paid $130.

Shun DM0706 Classic 8-Inch Chef's Knife https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_other_awd_i5rHwbZ2Z5GFW

u/jpking010 · 1 pointr/Cooking

I've taken a number of culinary classes (Hobby).

They recommended Mercer Knives.

https://www.amazon.com/Mercer-Culinary-Renaissance-6-Piece-Tempered/dp/B004A8NMEO/

https://www.amazon.com/Mercer-Culinary-Genesis-6-Piece-Tempered/dp/B000IBU9FW/

They're really great knives for the money and hold an edge quite nicely.. I own a few of them..

​

The chef instructors described them as the perfect knife for a professional chef starting their career and should last for many years.

​

Professional chefs are particular about the knives they use.. Henckel, Shun & Global were popular knives but you pay more for 1 knife than the whole set.

https://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ/

u/jonathan22tu · 1 pointr/KitchenConfidential

I don't think that's a possibility, I think that's a definite.

Shun Classic 8": $139.95
Fujiwara FKM 210mm: $78
Tojiro DP 210mm: $79.95

I love my Fujiwaras and Tojiros. Hell, I just ordered a Tojiro honesuki... for $70! Watch out poultry, bok bok.

u/sutheos · 1 pointr/gifs

This is a Kai Shun 8" (20cm) chef knife. Model No. DM0706

It is an affordable knife, in my country it is $180 EDIT: Got it on special. It is normally $260

Source: I just bought one.

Amazon Link

u/Surt627 · 1 pointr/KitchenConfidential

Miyabi Kaizen 9.5" is one I've had my eye on.

10 inch Shun kiritsuke, though arguably overpriced for what it is. I have an 8 inch shun that I love, but I got it on considerable sale so it was more in line with its actual value.

Yoshihiro 8 inch, which I know nothing about really, but it just popped up while poking around.

[Another Yoshihiro, 9.5 inches] (http://www.amazon.com/Yoshihiro-Steel-Suminagashi-Damascus-Japanese/dp/B00NI54VNQ/ref=sr_1_36?ie=UTF8&qid=1426449037&sr=8-36&keywords=japanese+chef+knife)

u/Softcorps_dn · 1 pointr/BuyItForLife

http://www.amazon.com/gp/product/B0000Y7KNQ

Can't beat this price on a Shun 8-inch.

u/1whisky1scotch1beer · 1 pointr/EatCheapAndHealthy

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

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

u/MilesMayhem · 1 pointr/Costco

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

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

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


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

u/garbo-mcgillicuddy · 1 pointr/chefknives

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

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

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

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

u/jplecenik · 1 pointr/BuyItForLife

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

u/StumpedByPlant · 1 pointr/AskCulinary

So something like:

Victorinox Fibrox and a BearMoo Stone?

u/TackyOnBeans · 1 pointr/AskReddit

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

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

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

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

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

u/yellat · 1 pointr/food

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

If you're looking for something more budget oriented link

u/aquapeat · 1 pointr/Cooking

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

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

u/shellieC · 1 pointr/Frugal

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

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

u/feralfaucet · 1 pointr/Cooking

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

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

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

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

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

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

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

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

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

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

u/onepoint21jiggawatts · 1 pointr/Cooking

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

u/mutchler · 1 pointr/Cooking

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

u/dwitman · 1 pointr/ArtisanVideos

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

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

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

u/justsharpthings · 1 pointr/knifeclub

Victorinox Chef Knife has amazing bang for buck.

u/mattgif · 1 pointr/promos

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

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

Needs some work.

u/thejewishgun · 1 pointr/Cooking

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

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

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

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

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

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

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

u/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/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/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/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/Foxtrot56 · 1 pointr/Cooking

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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/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/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.

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1381316979&sr=8-1&keywords=victorinox+fibrox+8-inch+chef%27s+knife

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/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/KillAllTheThings · 1 pointr/Cooking

> Victorinox Vibrox

*Victorinox Fibrox

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/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 https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apap_kpUwFyYRt3v5T

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/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/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/insomnia_accountant · 1 pointr/todayilearned

> Victornix Fibrox 40520

yup. i stand by this too. brought one on amazon few years ago, still awesome!

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 https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=pd_lpo_vtph_tr_t_2?_encoding=UTF8&psc=1&refRID=3QB128VA2X5ZK8X116WQ

  • 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/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/andthebatman · 1 pointr/knives
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/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/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.

https://www.amazon.com/gp/aw/d/B008M5U1C2/142-3959025-6088732

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/Apocalypse-Cow · 1 pointr/AskCulinary

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

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/tonyblitz · 1 pointr/chefknives

https://www.amazon.com/gp/aw/d/B008M5U1C2/ref=mp_s_a_1_4?ie=UTF8&qid=1511198974&sr=8-4&pi=AC_SX236_SY340_QL65&keywords=victorinox+knife&dpPl=1&dpID=31PCiVEQOIL&ref=plSrch

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/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.

http://www.amazon.com/gp/product/B008M5U1C2/ref=wms_ohs_product?ie=UTF8&psc=1

u/CapybaraHematoma · 1 pointr/videos

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

u/therealjz · 1 pointr/Cooking

This website helped me learn to cook in college: http://www.reluctantgourmet.com.

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/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/gingenhagen · 1 pointr/AskCulinary

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

Here is it on Amazon

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/dtwhitecp · 1 pointr/AskCulinary

I can't tell if you are saying that's high or low, but it's kind of high. http://www.amazon.com/Shun-VB0706-Chefs-Knife-8-Inch/dp/B00BQ83BCE

Sora is Shun's budget line.

u/voidref · 1 pointr/Cooking

I have been using a Shun 8" classic chef knife for about 15 years, and it's never let me down.

These run about $150 though.

It does look like they have an affordable alternative:

https://www.amazon.com/Shun-VB0706-Chefs-Knife-8-Inch/dp/B00BQ83BCE/ref=sr_1_4?ie=UTF8&qid=1509926049&sr=8-4&keywords=shun+8%22+chef&dpID=21YOtKcDR6L&preST=_SX300_QL70_&dpSrc=srch

u/spartout · 1 pointr/Cooking

The knife you linked is a great allround shape which can be used for almost everything youd need, and those plastic grips are very comfortable in use but i find them to be a bit too lightweight for my personal preference. I personally like knives with this kiritsuke shape or this santoku shape because they allow me to scoop and chop better than a regular chefs knife.

Maybe some of these might interest you.

1

2

3

4

u/amerett0 · 1 pointr/KitchenConfidential

Thanks it was a gift to myself from the beginning of the year, has kept its edge with minimal honing before prep. Solid knife. Shun VB0706

u/jobiasRKD · 1 pointr/chefknives

This is actually lower than your budget but I've heard good things about this knife. I'm about to buy it myself and my criteria is pretty similar to yours.

Edit: Removed affiliate link

u/Eloquinn · 1 pointr/Cooking

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

Links:

u/UmaViolet · 1 pointr/pics

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

u/JoanOfSarcasm · 1 pointr/femalefashionadvice

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

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

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

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

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

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

u/nomnomnompizza · 1 pointr/sharktank

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

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

u/j_from_cali · 1 pointr/meat

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

u/LR5 · 1 pointr/canada

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

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

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

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

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

u/tychosmoose · 1 pointr/AskCulinary

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

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

u/CosmicFaerie · 1 pointr/Cooking

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

u/russ257 · 1 pointr/Cooking
u/strateego · 1 pointr/funny

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

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

u/DiscoPopStar · 1 pointr/AskReddit

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

u/clumsor · 1 pointr/videos

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

u/xantrel · 1 pointr/Cooking

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

Victorinox also has a 9 dollar paring knife

u/nosecohn · 1 pointr/food

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

u/erallured · 1 pointr/Cooking

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

A pepper mill would also be a great gift.

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

u/barbarino · 1 pointr/AskReddit

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

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

u/Ov3rKoalafied · 1 pointr/MealPrepSunday

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

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

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

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

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

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

If you try these out and want more lmk!

u/00Dan · 1 pointr/knives

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

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

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


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

u/raffir · 1 pointr/Cooking

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

I believe there is a version with a wood handle.

u/weather_the_storm · 1 pointr/AskCulinary

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

u/GoodAtExplaining · 1 pointr/food

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

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

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

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

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

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


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

u/grinomyte · 1 pointr/Cooking

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

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

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

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

u/skinnyrhino · 1 pointr/sushi

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

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

u/GooseCaboose · 1 pointr/cookingforbeginners
u/Shortymcsmalls · 1 pointr/AskCulinary

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

Victorinox 10 inch

Victorinox 8 inch

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

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


    ALSO RENTER'S INSURANCE
u/duhblow7 · 1 pointr/Frugal

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

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

u/jpb225 · 1 pointr/AskReddit

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

u/wayoverpaid · 1 pointr/internetparents

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

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

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

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

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

u/TectorsBrotherLyle · 1 pointr/knives

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

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

u/matthew7s26 · 1 pointr/oddlysatisfying
u/hiscapness · 1 pointr/Cooking

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

u/TheScottThompson · 1 pointr/videos

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

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

u/shadowthunder · 1 pointr/AskReddit

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

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

Of course, pocketknives are a different story, altogether.

u/IndirectHeat · 1 pointr/Cooking

This is the nicest santoku-ish knife I've ever used. http://www.amazon.com/Onion-Shun-DM0500-8-Inch-Chefs/dp/B0007IR2MO

u/generalizations · 1 pointr/Cooking

wrong. we got one of these http://www.amazon.com/Onion-Shun-DM0500-8-Inch-Chefs/dp/B0007IR2MO/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1346611396&sr=1-1&keywords=shun+ken for my mom for mother's day a year ago. she uses it almost every day and it's still sharp enough to cut through vegetables effortlessly. shun recommends one sharpening every year. there's a reason why good knives cost more than $20, and not just because of brand name. you can sharpen any knife to the same sharpness but the materials and design, and therefore cost, determine how long it will hold an edge and how comfortable it is to hold

u/higherlogic · 1 pointr/Cooking

I think it really comes down to how you grip a knife (do you hold it like a lot of people who actually grab the handle like they're holding a torch, or do you pinch the bolster where it's thicker and balanced). I've had all kinds of expensive knives, but when I bought the Shun Ken Onion chef's knife, I couldn't imagine using anything else. Here's a picture of the knife. Compare that with the Victorinox Fibrox, Henckels, Masamoto, Wusthof, etc. The knife's bolster is what I love about my Shun (thumb and index finger fit perfectly on it).

u/masterchefff · 1 pointr/Cooking

If it's not too late! This: Mac Knife Chef Series Chef's Knife, 7-1/4-Inch https://www.amazon.com/dp/B000N5BUWY/ref=cm_sw_r_cp_apa_Qe-.zb2DW1WSV

Love Mac - and this price for the knife (IMO) is hard to beat. Their pro line is also great - but busts the budget a bit ($145ish).

u/b00gerbrain · 1 pointr/KitchenConfidential

I personally love my Macs, ive got an 8 year old 8 inch thats been my daily workhorse for the past 4 years, and a 7 1/4in that i picked up for $60 to replace it. I prefer the smaller knife for precision work, and the handling on it is spectacular in my opinion. Well worth the money, i think. I have a Shun elite 8in, and i find that the weight of it can get fairly annoying after a while, which is why i love the light weight of my Macs.
As for the filet knife, ive had both the victorinox and the henkels equivalent (yellow handled one), and found that after a few butchery jobs, the blades really went out quickly. I ended getting a global after using a co workers for a while, and have been really impressed with how well it handles, as well as how long it holds an edge for. I picked up the 6 1/4 inch flexible for about $70, and its been great.
For sharpening stones, id start out with a Messermeister 400/1000 double sided stone. At $20, it fits the budget for a first stone, and its what i teach a lot of my cooks on.
As for a knife roll, Messermeister is definitely a good brand to go with, but id reccomend getting more than 5 pockets. When i was starting out, i grabbed a 8 pocket shun bag because it was the only one the shop had at the time, and i was amazed at how fast i was able to fill it up. I keep more than knives in the pockets; microplane, peeler, thermopen, steel, oyster knife, etc. Just something to consider.
Here are the links to my reccomendations, if you feel like checking them out:
Mac 7 1/4in
http://www.amazon.com/Mac-Knife-Series-Chefs-4-Inch/dp/B000N5BUWY/ref=sr_1_1?ie=UTF8&qid=1405661045&sr=8-1&keywords=mac+knife
Global Filet 6 1/4in
http://www.amazon.com/Global-G-21-Flexible-Boning-Knife/dp/B00005OL41/ref=pd_sim_k_2?ie=UTF8&refRID=0XMAX8VN0AQVN18NZWYB
Messermeister Stone:
http://www.amazon.com/Messermeister-Two-Sided-Sharpening-Stone-1000/dp/B003JV3TEQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1405660753&sr=1-1&keywords=messermeister+sharpening+stone
No name 13 pocket bag:
http://www.amazon.com/Pocket-Hard-Tri-Fold-Knife-Bag/dp/B004BN1C5E/ref=lp_13840871_1_20?s=kitchen&ie=UTF8&qid=1405660955&sr=1-20

All in, thatll set you back about $190, which isnt too bad for what i think are the beginnings of a good kit.

u/Briguy24 · 1 pointr/blueapron

I haven't tried those but I've been through a bunch over the years. I highly highly recommend the Mac chef's knife.

It is a real workhorse and stays sharp for a long time. I have this one, and the hollow edge 8 1/2" and the santoku knife. I didn't like the santoku at all (previously I only used a Victorinox santoku knife) and gave it away. Both chef's knives are very impressive for a home chef.

u/EricandtheLegion · 1 pointr/Cooking

Absolutely this. Most home cooks don't need a whole bunch of knives. For instance, I only have 3 knives that I use regularly: this MAC 8 inch chef's knife, a little paring knife that I got for like 10 bucks at a kitchen supply store, and my mom's ancient Yan Can Cook cleaver (which I use for bulk veggie prep).

u/imonfiyar · 1 pointr/chefknives

I'm a big fan of this guy. Reviews are raving for this one, dimples are gimmicky but I think it looks nice. I haven't read any bad things about MAC so I don't think you can go wrong. Personally I can't get a hold of MAC knives because they sell at $200 plus (imported). The MTH-80 is around the $300 mark. But if you are in US, USD$140 is still good within reason, if you can get it on sale - definitely a good pick up.

Demonstration

u/6745408 · 1 pointr/Chefit

https://www.ebay.com/usr/sk2excellent has some great knives -- a lot of unstamped mac knives, too since they're made in the same place.

Compare this to this -- you can see some old threads around reddit, like this one.

I picked up this 200mm bad boy and love it.

u/squeezyphresh · 1 pointr/Cooking

My Mac Professional has treated me well. I also got a waterstone and a honer to go with it. A bit more that $100, but a pretty good bang for your buck.

u/KingDunningKruger · 1 pointr/chefknives

most chefs i've worked with agree, this is about as good a knife as money can buy

https://www.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU

and this is right up there with it

edit: misono also makes a clad gyuto that is about as good

https://www.amazon.com/Misono-Swedish-Carbon-Steel-Gyutou/dp/B002B76H1G/

in my very brief time using both of them, i'd have to say they aren't wrong

u/theyre_whores_im_in · 1 pointr/deals

Entire article with spam/referrals removed

Please report this post and user u/mnluxury11
to the mods for breaking the rules for personal profit.

Mac MTH-80

The best chef’s knife for most people

>With its super-sharp edge, its sleek, tapered shape, and its comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker.

>Every kitchen should have a chef’s knife — it’s the most versatile piece in any cutlery set, and it will make food prep on Thanksgiving and every other day faster and easier. The Mac MTH-80 has been the top pick in our guide to chef’s knives since 2013, a choice backed by 120 hours of research, interviews with experts and chefs, and tests that involved chopping more than 70 pounds of produce. The Mac is universally comfortable, and it has proven that it can stay sharp through regular use, even in our busy test kitchen. Other knives to consider for preparing a Thanksgiving meal: a paring knife for delicate tasks, and a serrated knife for slicing bread, root vegetables, and even meat.

Price: $145 (17% OFF)


Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip

The best wood cutting board

>This beautiful, eco-conscious teak board requires more careful cleaning than a plastic board, but it felt better under a knife and was easier to maintain than the other wood boards we tested.

>If you want a hefty wood cutting board (which looks better and is easier on your knives), we recommend the Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip. It’s thick enough to stay in place and resist warping, but it isn’t so heavy that you can’t easily move it around. It can also double as a serving board for a cheese spread before dinner. For carving the Thanksgiving turkey, check out the Proteak Teakhaus 24-by-18-inch board, a larger version of our pick that has a juice groove.

Price: $85 (12% OFF)



Cuisinart Custom 14-Cup Food Processor

The best food processor

>With just pulse and on buttons plus a single bowl, this is one of Cuisinart’s most basic models, but it consistently chops, slices, and kneads better than any other food processor we’ve found for under $250.

>A food processor is the best tool for quickly performing a variety of chopping, slicing, and shredding tasks, something you’ll be doing a lot of when prepping for Thanksgiving.

Price: $156


Lodge 6-Quart Enameled Dutch Oven

Best Dutch oven

>With big handles and durable design, this Dutch oven aced every test, rivaling models four times the price. A nice Dutch oven is indispensable for preparing all kinds of hearty Thanksgiving sides, and it looks nice enough to double as a serving dish.

Price: $59



All-Clad Stainless 12″ Covered Fry Pan

The best skillet

>With its superior heat conduction, durable construction, and comfortable handle, the All-Clad 12-inch skillet is a workhorse that will last beyond a lifetime.

>A 12-inch skillet is an essential kitchen tool: It’s perfect for stir-frying, pan-frying, making one-pan meals, and searing steaks and other hunks of meat. At Thanksgiving, you can use it for everything from toasting nuts to creaming spinach.

Price: $99 (50% OFF)


Bayou Classic Aluminum Turkey Fryer Stockpot

The best turkey fryer pot

>Part one of our suggested turkey-frying kit is a 30-quart aluminum stockpot that heated up quickly and stayed warm in our tests.

>Our pick for the best turkey fryer is the 30-quart Bayou Classic Aluminum Turkey Fryer Stockpot along with the Bayou Classic Single Burner Patio Stove. The affordable, quick-heating stockpot kit has everything you need to get the job done except the oil, the turkey, and a heat source. The separate stove is solidly built, powerful (enough), and designed with the four-legged stability you want when you’re handling 4 gallons of bubbling oil.

Price: $58

u/gilligvroom · 1 pointr/Cooking

Thirding this. I have all Mercer steel and I really like them. Here's the knife we're talking about. Not hugely expensive either, which is a big plus. (Like the Swedish flag but more slicy.)

u/wacct3 · 1 pointr/Fitness

I haven't used that many others to compare with, but I really like this one thats about the same price as a Victorinox.

http://www.amazon.com/Mercer-Culinary-Genesis-Forged-Chefs/dp/B000OOQZMY/ref=sr_1_1?ie=UTF8&qid=1410814095&sr=8-1&keywords=mercer+8+inch+chef+knife

It's crazy sharp.

u/TheBaconThief · 1 pointr/Cooking

I have the Tojiro DP that was the standard recommendation. I also got my Mom the Fibrox, which is good but I didn't love it.

I actually got the Mercer Genesis as something I could take with my if I was cooking somewhere else and wouldn't be heartbroken if I left it. I actually really like it and find myself reaching for it more than anything else.

u/golddigging · 1 pointr/Cooking

I have a set of these Mercer knives and they are awesome. Apparently they are common culinary student knives, typically sold in restaurant supply stores not consumer stores. Not under $25 but a great knife for the price.

http://www.amazon.com/Mercer-Culinary-Genesis-Forged-Chefs/dp/B000OOQZMY/ref=sr_1_1?ie=UTF8&qid=1421252538&sr=8-1&keywords=mercer+chefs+knife

u/PsychicWarElephant · 1 pointr/Cooking

https://www.amazon.com/Mercer-Culinary-Genesis-8-Inch-Forged/dp/B000OOQZMY

This is the smaller version of the knife I used in culinary school. I still have the 10in version. it's a quality knife, if not as well known as some other brands.

u/organiker · 1 pointr/Cooking

I've had one of these for about 4 years, and it's been awesome. It's very comfortable and well-balanced. I get it sharpened regularly and hone it often.

u/Chef_Haynes · 1 pointr/AskCulinary

Victorinox is fine. Wusthof is awesome but Mercer (same steel as Wusthof, but less thrills on the finish) is my first choice at a reasonable price.

http://www.amazon.com/dp/B000OOQZMY/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2UB5W2RPVSSOV&coliid=I3SQF0CAZSIM1L

u/Red_Panda_Party · 1 pointr/nfl

I like this one over the Victorinox.

u/sschmidty · 1 pointr/AskCulinary

I've never had a Victorinox, but I really enjoy my Mercer blades. At $30 for the 8" blade styles, they are great beginner knives. Had mine for 4 years now and have never had a complaint.
Couple of the prep cooks at the restaurant I worked at had Mercer sets and also loved them. Great quality for the price.
8" chef knife
Mercer Genesis collection

u/kabir424 · 1 pointr/BuyItForLife

If you want the price of the Victorinox but the sturdier forged blade of the Wusthof consider getting a Mercer. It is German steel and it seems to be a good blade. I have a couple of Wusthof chef knives and I have a 10" Victorinox chef's knife and I wish I had known about the Mercer when I bought the Victorinox. I did end up buying the Mercer for my brother this past Christmas and I enjoyed the weight and feel of the knife and so did he. That would be my top recommendation for a good knife for a good price.

u/wha_is_djh · 1 pointr/BuyItForLife

Get a quality chef knife if you don’t have one yet and are cooking a lot. I would say if you want a western knife, a BILF one would be the Wustof Classic Ikon. It is a good price and built like a tank but has the balance of a ballerina. Great great value at the price of $170. They also have it packaged with a Wustof Classic Ikon pairing knife for $190 if you need one of those.

Wusthof Classic IKON Cook’s Knife,4596-7/20 8 Inch https://www.amazon.com/dp/B000YMURSE/ref=cm_sw_r_cp_api_i_JAYxCbMNSEENH

Wusthof Classic Ikon two piece starter set https://www.amazon.com/dp/B00005MEHP/ref=cm_sw_r_cp_api_i_TCYxCbZEWS00F

u/Pelztasse · 1 pointr/interestingasfuck

Well, Victorinox is nice but you should try something from Germany, like a "Zwilling" or a "Wüsthof", https://www.amazon.com/dp/B000YMURSE/ref=psdc_289857_t1_B000XKFNGI
This might be the best if you don't want to go with japanese steel.

u/reallifedog · 1 pointr/BuyItForLife

We are still putting together a set but I recently bought this Wusthof Ikon 8" chef's knife for my GF and it is phenomenal. We are both very happy with it. Also picked up a honing steel and the combo is literally unstoppable. As far as the rest of your set goes I can't make any real recommendations but we are researching regularly. Good luck!

u/origamiweaver · 1 pointr/mildlyinfuriating

Get a good knife. Never look back.

I have no interest in promoting a brand but this is my good knife. It has made me very happy.

Wusthof Classic Ikon 8-Inch Cook's Knife, Black https://www.amazon.com/dp/B000YMURSE?ref=yo_pop_ma_swf

u/nextempestas · 1 pointr/Cooking
u/silkrobe · 1 pointr/Cooking

I got more comfortable with the pinch grip by using a taller knife. this one specifically, which is also one of the best knife values ever.

Anyway, the taller blade helped me feel less likely to chop off my fingertip. Index finger along the spine is super unsafe, because slipping is a concern.

Comfort could also play into it. My husband has these Tramontina chef's knives that he really likes, but something about them just does not work with my hands, so I cannot comfortably pinch grip wuth them. Whereas he has trouble with mine. The only knife that really works all that well for both of us is a Chinese cleaver, but a lot of people are intimidated by them.

u/Lothar_Ecklord · 1 pointr/wheredidthesodago

My personal one was purchased because I was fed up with my current dull shitty knives, so it's a bargain no-name... I forget the brand, but it does the trick.

One that I can definitely vouch to death for is the Kiwi Chef Knife. It doesn't have the typical shape, but they are phenomenal and really easy to keep razor-sharp.

There was another Thai knife company that I can not remember the name of (fuck me, I wish I did because I want to buy it), but they make the best knife I have ever used.

u/Constable_Kane · 1 pointr/KitchenConfidential

So are we not talking about Kiwi's? Cuz honestly I goddamn love these little Thai knives. Just take a gander at the prices. I know at first glance they are super cheap but when you buy them and feel them in your hands, they have a great weight as well as balance and they stay wicked sharp with minimal daily maintenance. I could not recommend them more.

u/hailsatanworship · 1 pointr/chefknives

This. Honestly, just get it fixed. If you can't, in my opinion, that pampered chef knife looks overpriced to me.
Also for a similar price here are some options I like better. The Tojiro is one of my favourite intro Japanese knives.
https://knifewear.com/collections/tojiro-dp/products/tojiro-dp-gyuto-210mm-f-808
https://shun.kaiusaltd.com/knives/knife/sora-chefs-knife
https://www.amazon.ca/Kiwi-Ponit-21-Chef-Knife/dp/B001FEJ0WO

u/papermageling · 1 pointr/BuyItForLife

Wow. We have scarily similar knife setups. My favorite Kiwi knife is this one though, and I do have a regular steel as well as a diamond steel (from Ikea). The diamond steel really is a sharpener, just not a very aggressive one (I've also used the unglazed portion of ceramic mugs), but I've had to break out my coarse sharpening block when people decide that a knife being tall means that it can cut through bone. And my blade covers are made of cardboard and staples, although I've misplaced most of them since acquiring a knife block.

u/SplooshU · 1 pointr/knives

My wife does a lot of "straight up and down" cutting and appreciates small and light knives. In fact, she mostly uses this (Kiwi knife)[https://www.amazon.com/Kiwi-Brand-Stainless-Steel-21/dp/B001FEJ0WO] and my paring knives. It's a cheap and fun experimental knife. Would a nakiri-type blade work for her as well? Maybe I'd pick up one from (here)[https://www.amazon.com/Utility-Knives-Cutlery-Kitchen-Stainless/dp/B01D8FN4CY] to see if she likes the style. Thanks!

u/molrobocop · 1 pointr/Cooking

Get them. They're fantastic.

They come razor sharp. And when the edge begins to fade, a few passes on a stone or steel will bring them back easily. And if you utterly trash one, they're so cheap that you won't care.

Compared to a $30-$40 chinese knife you'd get in a department store with buttery steel that will smuch on a tomato, they utterly blow them away.

The 2-pack is one of the blades I own. My wife loves it more than the 8" Santoku.

That said, for $2 more, you can get the Kom Kom version. It's the same basic knife. But it's got a full-tang.

If you've got a couple extra bucks, buy one. Or 3. You will not regret it. Or hell, just google "kiwi knives." Tons of people blown away by them.

u/bbbored · 1 pointr/Chefit

http://www.amazon.com/Kiwi-Ponit-21-Chef-Knife/dp/B001FEJ0WO. I have knives which cost me literally 50x the price of this, but I always find myself reaching for it. Love this little guy, he's my onion dicing machine.

u/lo-key-glass · 1 pointr/chefknives

check out these plastic safety knives. got them for my 5 year old and he loves em https://www.amazon.com/Curious-Chef-TCC50029-3-Piece-Nylon/dp/B002Q5YH9C

u/bort_license_plates · 1 pointr/LifeProTips

I use a plastic knife similar to this, but not this exact brand:

https://amzn.com/B002Q5YH9C

Works great

u/Sinjos · 1 pointr/oddlysatisfying

It also heavily depends on the type of steel you use. I use a forged steel knife, as opposed to a blade that was say, press cut out of sheet steel.

I highly recommend getting a decent knife. I use An eight inch Mercer. Providing I use it on a wood cutting board, it lasts me about six to eight months. Honing steel every once and a while doesn't hurt either.

u/narraun · 1 pointr/chefknives

>Care? honing
>
>Budget? 150-200

This part as a knife enthusiast bothers me a little.

Any knife you buy in your price range is going to benefit immensely from learning sharpening, otherwise it will be a loss for you. Whether you do it yourself or have them professionally sharpened is up to you, but if you have the time and inclination I highly recommend learning to sharpen, as it extends the life of your knife much more. No matter what knife you buy, it will eventually get dull and need to be sharpened.

If you don't feel like learning to sharpen, just get a cheaper nice looking knife, like a victorinox rosewood (or fibrox is cheaper though) or mercer renaissance (best bang for your buck forged steel knife). That way you can have them belt sharpened locally without worrying about the knife being damaged. most sharpeners will use belt sanders which will not be great for the knife, but it is a cheaper knife so no fuss. I would also recommend these knives if you are a beginner with knives.

If you will never sharpen your knives, don't read further.

If you want to go down the rabbit-hole of /r/chefknives, then get a stone. Decent quality sharpening stones begin at around 40 or so bucks. I recommend the king kds 1000/6000 as a good starting point. with a stone, you can get most cheap knives hair shaving sharp, but it requires practice. if you get a stone, get something like a Gesshin 210mm stainless chef knive. The balance, feel, fit and finish are all the best you can get at that price, and is about as high quality a type of knife you should ever go for a first knife.

u/jgmenke · 1 pointr/chefknives
u/mdeckert · 1 pointr/AskCulinary

Something like this is a bit shorter but still has a wide blade that will allow you to use proper technique. And it has the benefit of only being $7 if you don’t like it:

Deba-Style Flexible Thai Knife (#171), Kiwi https://www.amazon.com/dp/B003LIX4QA/

u/microwavepetcarrier · 1 pointr/BuyItForLife

I've been using Kiwi knives for years. They are incredibly cheap and razor sharp. I buy them at Asian supermarkets for around $5, but they can be found on the internet too (for a little more money). I own the square santoku, the pairing knife, and the pointy slightly curved one. Coupled with a diamond steel I bought at home depot a decade ago I spent less than $50 total. The edge on these knives is very thin and easily damaged (like a razor), but this was only a problem when I lived with roommates who would jam my knives in with the silverware in the dish rack...not so much with proper handling. I made blade covers out of cereal box cardboard and scotch tape when we were traveling in our rv, and I keep them in a knife block when I'm at home.

I also own a few really expensive knives from my cheffing days. I originally bought the Kiwi knives so I wouldn't care about them getting ruined by improper handling, now the fancy stuff just stays in the block.

edit:also worth noting is that I have never sharpened these knives (6+years), but I do use the diamond steel on them about once a week.

u/chefthrowaway0109 · 1 pointr/chefknives

>kramer meiji

Alright so I've got a great 8" stealth Messermeister chef knife I love (http://a.co/d/04Forve) and a Kiwi 6" (https://www.amazon.com/gp/product/B003LIX4QA/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1)that is cheap but I really like it.

​

Would you recommend that I go with the 6" Kramer Meiji or the 8"?

u/EMoney5 · 1 pointr/Frugal

These are actually pretty great, and so cheap that you could just replace them every year when get dull (I actually learned about them from a professional chef who does just that, tossing them instead of paying to have them sharpened).

http://www.amazon.com/gp/aw/d/B003LIX4QA/ref=mp_s_a_1_1?qid=1377837599&sr=8-1&pi=AC_SX110_SY165

u/RoyallyTenenbaumed · 1 pointr/Frugal

> Knives

Cheap and amazing knife. Take care of it and it will last a very long time.

u/DarkwingDuc · 1 pointr/todayilearned

Their highly lauded entry level chef's knife goes for about twice that. Still relatively cheap, though.

u/Not_Han_Solo · 1 pointr/AskMen

Okay. Welcome to the wonderful world of chemistry and fire that results in yummy! Hopefully this is going to be a nice, little primer for the absolute essentials for a working kitchen.

The equipment you absolutely must have:

A 10" skillet. Thick-bottomed (the thin ones just warp and get unusable)

An 8" skillet. Sometimes you've gotta cook two things at once.

A quart pot, with lid. A second one is a smart idea, but it can wait.

A spatula.

A wooden spoon.

A liquid measuring cup. I'd get a 2-cup one first, and a 4-cup one later.

Measuring cups. Don't try to get away with measuring liquids with your dry cups. It always ends in tears.

Measuring spoons.

The New Best Recipe. It's like The Joy of Cooking, except more comprehensive, based on the chemical science of food, and half the price. Also, the recipes are frickin' DYNAMITE.

A quality 8" chef's knife. This is a great first knife, and will last you many happy years. I know the 6" one is cheaper. Trust me--you'll be glad for the bigger knife in the long run.

TWO cutting boards of a reasonable size. Mark one as being for raw meat only.

A pair of tongs.

A vegetable peeler

Your basic cooking staples that go into making more or less everything:

Salt.

Pepper

Garlic powder. NOT Garlic salt.

Chili powder

Oil. Olive Oil tastes better, but Canola is more forgiving to learn on.

A cheap-ass bottle of Cabernet. Some of your food's chemical compounds are alcohol-soluble, but not water-soluble. A little cheap booze will liberate them.

Onions

Canned tomatoes. I go with diced. No salt added is a plus.

Flour. All purpose is good.

Sugar

Eggs

Rice

Milk

Boneless/Skinless chicken. Breasts or thighs, your choice.

Chicken stock. The granulated or powdered stuff keeps well and is easier to work with than the cubes.

So, I'll get to a starter recipe in a minute, but before I do, I want to talk about a couple of kitchen axioms before we get there. Follow these guidelines across the board and you'll have an easy time of things.

Read the whole recipe before you start cooking. Always! Every time! Seriously! You'll fuck it up otherwise!

When you're cooking on the stove, if you think you're at the right temperature, decrease the heat. The most basic screw-up is cooking your food at too high a heat.

Never, ever, ever cut raw meat on the same cutting board as anything else. You'll make yourself and others sick.

Do your prep work before you start to actually cook. That means cut your veggies, measure your spices and liquids, and so forth.

Keep your knife razor-sharp. Most kitchen injuries come as a result of dull knives. If it feels like you have to work to cut something, your knife needs to be steeled (don't worry about it for now) or sharpened.

Clean your gear as soon as you're done eating.

The chef's knife NEVER goes in the dishwasher. Dish detergent will screw up your blade.

And now, a recipe to get you started: Parmesan Chicken Risotto.

Ingredients:

1 chicken breast, thawed and patted dry with paper towels.

2 Tablespoons of oil

3/4 Cup of rice

1 cup of chicken broth

1/4 cup of cooking wine

1/2 cup of SHREDDED Parmesan. The grated stuff doesn't work quite right.

1 onion, diced fine.

2 teaspoons of garlic powder.

A carrot, peeled and chopped fine.

1 teaspoon of dried thyme. You can skip this if you really have to, but it's better with.

Salt & pepper, to taste.

Step 1: Put a tablespoon of oil in a quart pot and turn your stovetop to medium-high (a 7, at most). When the oil looks kind of shimmery, but isn't smoking, put the chicken breast in. Let it sit and cook for about 6 minutes. Flip it over with a pair of tongs, and give it another 6 minutes. Take it out and set it aside for now.

Step 2: Turn the heat down to medium-low (like, 3 or 4) and take the pot off of the heat. Let the pot cool down some, then add the other tablespoon of rice. Once it's warmed up, add in your onions and garlic powder, and stir to combine well. Once the sizzling sound has died down, put the pot back on your burner and cook for 8 minutes. If the onion starts to brown at all, take it off the heat and let it cool down. You're looking for translucent white onions with no browning at all. (BTW: This is called sweating, and it's a fundamental cooking technique. Learn it and practice it, because it's the key to almost any dish you cook with onions, celery, peppers, garlic, and a wide variety of other vegetables.)

Step 3: Add in the thyme, carrot, and the rice, and stir vigorously with a wooden spoon. Scrape up the brown stuff on the bottom of the pan that's leftover from the chicken. It's tasty. Cook the rice for about 3 minutes, stirring very frequently, but not all the time.

Step 4: Add the brother and wine, and stir to make sure that no rice is sticking to the bottom of the pan. Lid the pot, bring to a slow boil over slightly higher heat (4, or 5 at the most), and set a timer for 10 minutes. Stir it three times during the 10 minutes.

Step 5: Put the chicken breast on top of the cooking rice, put the lid back on, and set the timer for 15 minutes. Stir it four times during this period. Move the chicken around as needed.

Step 6: Take the pot off the heat, remove the chicken, and stir the Parmesan into the rice. Take two forks and shred the chicken, then put that into the rice. Let it sit for a couple of minutes for the cheese to melt and everything to come down from scaldingly-hot to pleasantly warm.

Step 7: Eat.

u/thymeonmyside · 1 pointr/Random_Acts_Of_Amazon

If I may, this knife sharpener is inexpensive and we love it. It's saved our knives, and it also gets recommended on /r/kitchenconfidential a lot, too.

I took the Cook's Illustrated "Best Buy" recommendations for all our knives, and can confidently recommend the Victorinox Chef's Knife as a basic, nice chef's knife.

u/Imalostmerchant · 1 pointr/Cooking

My girlfriend has the global, I have the victorinox, well this victorinox https://www.amazon.com/gp/aw/d/B0061SWV8Y/ref=pd_aw_sbs_79_of_11?ie=UTF8&psc=1&refRID=A4BG18WH50RHMJ8BWKTA

When I was shopping a couple years ago I was told this one has the same blade as the victorinox you listed just a different handle.

Anyway, I like both for the most part with a slight preference for mine. And since it's 60ish bucks cheaper it's definitely a better value to me.

u/Throwyourtoothbrush · 1 pointr/DIY

Start with this guy once you hone it it's better than a knife that's quadruple the cost. Excellent value.

u/Arseface · 1 pointr/GiftIdeas

Chef's knife? I have this knife, and I see no reason to buy a more expensive one, unless you care about looks (i.e. fancy wood handle or something.)

u/DudeManFoo · 1 pointr/Cooking

I have a $5 pairing knife that takes an edge well but looses it fast. I have a $25 stamped wusthof that takes an edge well and keeps it pretty good. I just bought my little brothers (2 of them) Misen chefs knives (a kickstarter thing) and they are pretty dang nice.

 

I can sharpen an axe to where I can shave with it by hand. Showing off is all that is good for. I have used water stones, diamond, the top of a car window, and even a plain ole rock. But once a month or so, I sharpen them with on this.

 

But every day, I hone them with one of these I bought at goodwill.

 

My advice to anyone is learn to use and sharpen the tool before geeking out on expensive stuff. Knowledge and practice will bring you a lot more satisfaction. I would rather hear a great guitarist on a crap guitar than a crap guitarist on a great guitar.

u/BakeEmAwayToyss · 1 pointr/EatCheapAndHealthy

My favorite Chef's knife is the Wustof Pro at about $30, I like it significantly more than the "good" knives I have (a Shun set) mostly because of the handle, which is grippy and not wood. I use it basically every day and have sharpened it multiple times.

u/CBandicootRS · 1 pointr/EatCheapAndHealthy

Someone else made this recommendation so here is my two sense on the same knife.. this knife is AMAZING and will easily do everything you could ask for and more with a great price, I hope it works for you like it has for me.

//




Wusthof Pro Cook's Knife, 8-Inch https://www.amazon.com/dp/B008GRUNOC/ref=cm_sw_r_cp_api_iWWYAbKRZX22H

u/Boblives1 · 1 pointr/chefknives

The knife you linked has a bolster which makes it hard to sharpen and can get in the way when you are using it. A step up from that would be the Wustoff Classic. Or if you want a slightly cheaper option the Wustoff Pro is great but has a plastic handle.

Edit: Fixed link and capitalization.

u/JoshuaSonOfNun · 1 pointr/Cooking
u/tunersharkbitten · 1 pointr/samthecookingguy

/u/samthecookingguy and /u/rip1427 check out WUSTHOF pro line of knives. I have the 8 inch pro cooks knife

holds an edge for about a weeks worth of amateur cooking(light daily use and meal prep sundays). but the thing i like about it the most is the grip. it makes the rocking action very very easy.


also, the knife steel isnt meant for sharpening, its meant to hone the edge.

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/sonsue · 1 pointr/Cooking
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/RIKENAID · 1 pointr/knives

I second the Victorinox.

Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_other_apa_2NmMxb2CJTV2G

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/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/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/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:

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2

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/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/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/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 https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_wtGhzbEGVQCKP

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/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/lefsegirl · 0 pointsr/Frugal

All-Clad is kind of the "Cadillac" of cookware, and a big set costs over $1000. In a highly-regarded test kitchen, this Tramontina set for $135 gets good reviews and sells for a fraction of the price. There are other set configurations and open stock (to buy in pieces) items of the same Tramontina line. I would add an 8- and 10-inch nonstick skillet and you would be set for a long time.



The same reviewers like these Victorinox knives as their second best choice. The first choice is the far more expensive German knives. There are different knife set configurations, even big sets in wood blocks, but my link is to the basics.


You need a knife sharpener. This one works very well and is simple to use, and is inexpensive as well.



You will need a colander set. This is the one I use. Stainless steel, lasts for years, cleans up in the dishwasher.

You will need hot pads, trivets, rubber spatulas (bowl scrapers) cookie sheets, etc. Just think through what you like to cook (or eat) and make a list of what you need for each step. Cookies? Mixing bowl, mixer or big spoon, measuring cups, measuring spoons, cookie sheet and spatula. Spaghetti? Frying pan, spatula, can opener, saucepan, big spoon for stirring pasta sauce, bigger pot to cook the pasta, colander, tongs, hot pads or mitts to protect hands while draining pasta. Just think through the steps and make a list.

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/moistowelettes · 0 pointsr/IAmA

You can get this for 5 more dollars and its forged, full tangy

u/rahvin36 · 0 pointsr/chefknives

Thank you very much for your reply. I also found this knife... https://www.amazon.ca/Global-Knives-Cooks-Knife-20/dp/B00005OL44/ref=sr_1_3?ie=UTF8&qid=1537296045&sr=8-3&keywords=Global+knife It's cheap on Amazon Canada compared to Amazon USA. How would this compare to the other 3 choices? I feel like I wouldn't like the handle though, and it seems a lot of people says it's not worth the money. The choices are more limited in Canada as most are a lot more expensive here.

u/BostonEnginerd · 0 pointsr/AskReddit

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

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

  2. A good sized stainless steel saucepan.

  3. A good sized stainless steel sautee pan.

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

  5. Parchment paper.

    Don't waste money on cheap cookie pans.

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

    I would avoid aluminum (Non-clad) and non-stick cookware. The aluminum stuff reacts with acidic foods and the non-stick cookware flakes off eventually. Stick to stainless steel for the most bang for your buck.
u/smileybob93 · 0 pointsr/AdviceAnimals

Unironically, this.

u/Cutoffjeanshortz37 · 0 pointsr/Cooking

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


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


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


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

u/truxtian · 0 pointsr/Cooking

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

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

u/thetruehank · 0 pointsr/AskCulinary

I really love Shun knives. They are very nimble and sharp, and fit comfortably in your hand. In particular I recommend the Ken Onion chef knife, which looks strange but is a excellently designed knife. The only drawback to Shun's knives is that they are fairly delicate, I wouldn't use them to hack apart bones or that sort of thing.

u/adrr · -1 pointsr/funny

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

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)

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

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.

u/Ikotoo · -1 pointsr/Chefit

We chefs love knives. You can't go wrong getting him a Shun knife, like this one.