(Part 2) 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 products ranked 21-40. You can also go back to the previous section.
The knives are good, but they're not as good as what you're paying for. When you compare a Cutco 9" Chef's Knife to the Wustof 9" Chef's knife, they're priced exactly the same, but the Wusthof is significantly higher quality steel, and doesn't have a microserrated edge to make up for the lower-quality stamped steel.
I say this as someone who has a whole block full of Cutco knives. They're fine enough that I'm not going to get rid of them in place of another set, but if I knew what I know now I would have passed on them and purchased another brand instead.
I have a Wusthof Classic 9-inch and I absolutely love it.
I have had a couple of really sexy high-end Japanese knives, but they are not easy to sharpen. Most normal sharpening gadgets, including the Spyderco, can't accomodate the angle they use. Shun recommends sending them to their factory to have them sharpened. :P
Any knives you bought 10 years ago aren't going to cut shit if you don't keep them sharp. Invest in a steel (honing rod) and either get a whetstone or have your knives sharpened every few months.
If you really want to buy a knife, can't go wrong with a Wusthof Ikon. I'd recommend the 6in one unless you're quite confident and/or have large hands. 8in is a great option for a more experienced cook but it sounds like it'd be excessive for you. Not sure why you'd want 10in.
This one, hands down.
well, good thing it's a cheap one to replace
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.
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:
To find out who really loves you:
Rich Uncle Ed special:
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.
This one is kind of hard to explain, but Wusthof selling a santoku is sort of like when your favorite brand of potato chips starts selling breakfast sausage. What are the odds of Wusthof getting it right? Global I think is kind of the same, even if they have a more overall Japanese style. To add insult to injury, you will rarely if ever see a 5" santoku from anyone most would consider "good at making santoku". This role of "small santoku" is taken by another knife called a bunka, but that word is probably too foreign for Wusthof to market, so they just don't bother with it (which is probably a good thing).
I'm not trying to knock Wusthof or Global here, they do certainly have their place in the knife world, but it's not here. If I were you I would be looking for a 6" chef's knife instead, which is longer than you specified but is also more likely to return useful results. You need something tall enough for knuckle clearance but also long enough to be actually useful.
This is the right shape, but not worth spending your money on over the not much more expensive 8": https://www.amazon.com/W%C3%BCsthof-4596-7-16-Cooks-Knife/dp/B000YMURS4. So don't buy that.
This is the right value and price, but not tall enough: https://www.amazon.com/Victorinox-Inch-Fibrox-Chefs-Knife/dp/B0000CFDD5 . Don't buy that either.
This is better priced and not too different from a Wusthof in terms of materials, but the bolster is a no-no: https://www.amazon.com/Mercer-Culinary-Genesis-Forged-Chefs/dp/B000OOS3GA. So not that.
Honestly, I still think the 8" Victorionx is the right call: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2. How much is space an issue and will the extra 3" be that much of a problem?
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.
For $120 and two knives, there is the omnipresent starter option - the Tojiro DP line.
I'd start with the gyuto or the santoku. They overlap for the larger tasks and its really more preference on the shape. They both are too thin and the steel is too brittle to cut bones or hard vegetables (pumpkin/squash) with (which your Wusthof can take care of) but will go through veg and protein pretty easily.
Then you have budget left over for the petty, which is kind of like a long thin paring knife. Good for smaller tasks or things that need delicate tip work.
you might even have some budget left over to pick up a stone. This is a popular beginner option.
Edit: The other option is MAC knives. Same shapes apply
The basics aren't to hard if you are willing to practice. I recommend checking out Korin and Japanese Knife Imports on Youtube, both have good beginner series on knife sharpening. 50-150 pounds can actually get you a decent amount of knife.
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Based on your desire for a durable knife I would recommend looking at Western knives over Japanese knives. Unfortunately since I'm from the states I'm not sure what all is available to you. Wusthof Ikon is functional, has a great warranty, and lacks the pesky full bolster that plagues the Wusthof classic line meaning it's easier to sharpen.
>nakiri and kiritsuke set
I'm guessing:
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https://www.amazon.com/Utility-Knives-Cutlery-Kitchen-Stainless/dp/B01D8FN4CY?ref_=ast_bbp_dp
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
Cant go wrong with a Mercer knife, nice textured grip, good weight, good length.
https://www.amazon.com/Mercer-Culinary-Genesis-Forged-Chefs/dp/B000OOLD26/ref=mp_s_a_1_3?keywords=mercer+chef+knife+10+inch&qid=1567976148&s=gateway&sprefix=mercer+chef+knife&sr=8-3
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!
Oh yes indeed and if things go south, these would serve as the perfect weapon! https://www.amazon.com/dp/B0081TTY90/ref=cm_sw_r_cp_apa_i_h3mBCbDF009WS
Hah I'm loving these suggesitons. My quick aside about knives was a reference to some actual purchases I made though. It's just I'm talking kitchen knives.
My favorite one I own is this bad boy.
I use an overhand pinch technique when I do most of my cutting, and this knife has this lovely little smoothed section where the blade meets the handle that makes it really comfortable to hold. Also holds an edge real well, so I don't find myself constantly needing to sharpen it.
TOJIRO BIG ALMIGHTY KNIFE!
$13.09 for Godzilla's Nakiri!
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:
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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...
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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.
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They are also for me to practice sharpening and see if I like a cleaver and Nakiri.
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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.
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https://www.amazon.com/gp/product/B01D8FN4CY
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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.
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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.
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https://www.amazon.com/gp/product/B008M5U1C2
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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.
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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?
best place to start is knife skills. this book is incredibly useful. depending on his hand size and how comfortably he can grip the knives you have, may want to consider something like this just for starters so he can get a feel for comfortably working with a knife.
The steel in the victorinox is definitely softer. Here's my current suggestions for people thinking about buying cheaper knives.
(Copy and pasted from something I've posted before, but with some updates)
TL;DR: In the category of budget knives. For longer lasting edges, Tojiro DP Santoku or Gyuto for $43 and $52 (now $62) respectively, or the Augymer for $30. For easier maintenance, Kai 6720C or Henckels Forged Synergy for $32 and $35, respectively.
As a caveat, budget knives of all sorts are not going to have the fit and finish of higher priced knives. For Knives that are easy to obtain lump you into two categories that have pros and cons, German hardness and Japanese hardness. Which is mainly a trade off between sharpness/edge holding vs durability/ease of maintenance. Although you can sharpen really soft metals to be stupid sharp and a really acute angle, it will not last long at all. But when the edge gets rolled over from a cutting session, it can be easily honed back into place. Harder knives can still be honed back into place, but techniques and tools are slightly different--I would never touch my harder knives with a grooved steel.
German hardness is usually around 56-58 hrc. Hard enough to hold an edge for a bit, but soft enough to not chip and easily steel/hone back into place.
The Victorinox Fibrox at about 55 hrc used to be suggested all the time when it was $20 and even when it was about $35. But now that it is $40-45, that's just too much for what is a very cheap knife.
A couple knives still in this range, which are better quality than the fibrox anyway are:
Kai 6720C Wasabi Black Chef's Knife, 8-Inch at 57-58 hrc for $32
https://www.amazon.com/Kai-6720C-Wasabi-Black-8-Inch/dp/B000YL4NY4
So this one is actually made with Japanese steel by the same company that makes Shun. But, because it's hardened to only 57-58 hrc, I'm lumping it in with the german steel category.
and The Henckels International Forged Synergy 8-inch Chef's Knife at about 57-58 hrc for $32
http://www.amazon.com/HENCKELS-INTERNATIONAL-Forged-Synergy-8-inch/dp/B000FMVS4A
Henckels International (not regular Henckels) used to be really bad because they made their knives to 53-55 hrc, which is way too soft to hold an edge to get through a cooking session without nearly constant honing. I've heard their international classics are still being made w/ the crappy steel.
So your choice between these two are having that big bolster (which I'm not a fan of) and general aesthetic.
Japanese hardness is usually at least 59 hrc, with a good chunk in the 60-62 range. This means potentially better, longer lasting cutting performance between honing/sharpening. The tradeoff is that it becomes more difficult to get to this stage without specialty tools or sending it to a professional sharpener. At this point I personally don't even consider knives under 59 hrc, unless it's something that really takes a beating.
For the cheapest price point, while still having quality. I would really only recommend the Tojiro DP at 60-61 hrc. It used to be about double the prices, but the grinds also used to be more even. Either way, it's still a great buy.
The chef/gyuto is $52 (now $62 hopefully it'll come back down soon)
http://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/
And the Santoku is $43
http://www.amazon.com/Tojiro-DP-Santoku-6-7-17cm/dp/B000UAPQEA/
So the main difference here is whatever knife shape you prefer (and the price). I've gotten some cheaper harder steel knives, but I've had to do way too much touching up to be recommended.
There's also the Augymer 8" "Damascus" for $30 allegedly hardened to 62 hrc:
https://www.amazon.com/Augymer-Japanese-Professional-Stainless-Sharp-Damascus/dp/B01H6KWUWC/
I'd be really afraid of fit and finish problems, and generally lower tolerances throughout the process of making this knife. You can even see the uneven grind on the Amazon page. I'd also assume that the hardness is a tad lower than specified (maybe 60 hrc), but it should still be a pretty good knife if you want to pinch your pennies. This could be a great knife with some TLC, especially if you send it to someone who knows what they're doing.
With that budget and request, I'd take a good look at the MAC TH-80. I have the utility knife from this series, it arrives sharp as can be, holds a fantastic edge, and is light. Pretty much filling all of your requests.
Tojiro petty. Best value in town. http://www.amazon.com/Tojiro-DP-Petty-Utility-Knife/dp/B000UANWH8
There's a lot of middle ground between Walmart knives and a $1500 set, and there is no such thing as a perfect knife. Everyone has their own preferences, which can only come from experience. Dropping four digits on knives without having this experience is a good way to waste a lot of money.
That is why for your first set of quality knives I recommend getting something middle-of-the-road and saving the rest of your money for later.
For example, you could go with this set: chef+paring, utility, serrated, ceramic hone, cutting board. Learn to use these knives and care for them, develop your own likes and dislikes, and then decide where you want to go next.
That's because I was speaking in high quality knife terms.
A good chef knife will do the work of a whole block of shitty knives. They are also easier to work with and much safer.
I would take a good chef knife and a paring knife over a set of 1000 infomercial knives.
If you to any decent amount of knife work your much better off with a good knife that 10 ok knives
Edit: http://www.amazon.com/gp/aw/d/B000OOLD26?pc_redir=1410357774&robot_redir=1
Here is a good German steel mercer knife for 40 dollars. Mercer is considered pretty low end to chefs but a knife like this is many times better than what most people use.
I really like this knife, it's a great size/profile and I enjoy the handle. Gets way more use than most of my expensive stuff. Takes an edge pretty easily and holds it for months at a time with occasional honing.
($46 w/ prime)
https://www.amazon.com/gp/product/B000UANWH8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Don't bother with a knife set. Get a big chef's knife and a flat paring knife. If you eat crusty bread buy a bread knife, but if you only eat soft bread don't bother, just use the chef's knife. Get some blade covers or a wall-mounted magnet bar to store them, so they don't clank against shit and get broken/dented/dulled.
People like the fibrox line as well for inexpensive good knives.
This monster might be up your alley.
It's long enough that it can get some of the biggest heads of cabbage in one go and takes a decent edge for what it is. Or what you would really need it for anyway.
I really can't recommend this knife more.
Edit to edit: figured out how to links.
this is a honing steel, you can use it when your knife starts to feel dull, it will re align the edge.
this is the wusthof ikon. Personally I love the handle.
These two are the most commonly recommended western knives (except without the rosewood handle, but it's a gift, so might as well get the nice one).
Victorinox Rosewood Chefs £35
Wüsthof Classic Ikon Chefs £77
All knives require maintenance, and not everyone is willing to baby theirs. In the case of my mother, this means glass chopping boards, dishwasher cycles and no sharpening. She prefers her serrated paring knives, and it works well for her. A high-end dull knife isn't much better than a low-end one, and £100 is a lot of cash for a chefs knife. Something to consider. I'd also consider getting her a quality wooden chopping board.
Not sure. Customer is a professional chef instructor and chef at one of the top restaurants in Boston. The knife was made to his exact specifications right down to balance point location. This knife is 15" OAL and a 10" blade... Not sure where you are in the kitchen industry but a 10" bladed large chef's knife is fairly common and standard.
Edit: Reading your post again did you think I meant it had a 15" blade? You do realize that when a chef's knife is described as a "10 inch" chef's knife its often 16"+ in overall length, right? Example:http://www.amazon.com/Shun-DM0707-Classic-10-Inch-Chefs/dp/B0000Y7KN6
When I bought this it was $14.
https://www.amazon.com/Tojiro-Almighty-Knife-345mm-FG-3000/dp/B001TPDYGM/ref=sr_1_2?ie=UTF8&qid=1486348326&sr=8-2&keywords=tojiro+dp
I'll just throw in suggestions for a MAC and a Victorinox. They can take a beating and are still quite alright.
MAC
Victorinox Rosewood
I bought myself an 8 inch wusthoff, like this one: Link to the make and model
Now it was amazing at first but I only hone it I have never sharpened it cuz I havent had the energy to deep dive how to and what to buy for it.
What sort of stone/equipment should I get for this particular knife, it's my only knife I use it for cutting everything except bread.. it's getting dull
This is what I use in my kitchen. The price may seem a little steep, until you consider that you will use it every day for the rest of your life. I haven't needed to sharpen it yet, but I keep it honed with this. This thing is razor sharp and will cut tomatoes and citrus with no effort whatsoever. If you're on a budget, I previously used the "International" line, and can vouch for them staying quite sharp if they are honed regularly. Shun and Wusthof both make highly regarded knives as well.
The bolster that's used on a lot of german chef's knives is really comfortable, but that's the only good thing I can say about it--I consider this feature to be a major design flaw. As you sharpen your knife, the edge starts to recede past the bolster and you end up with an area that doesn't touch the cutting board right in the most important part of the blade. The only way to solve this problem is to grind the bolster back once in a while, which is major surgery that most people can't do. I've seen plenty of lower quality knives that come from the factory with this dead spot already there. Bob Kramer makes some of the best european chef's knives in the world. He has the skill to do whatever he wants to do, and discerning customers who know what they want--his knives are sharp all the way to the heel.
There are a few knives (like this one: https://www.amazon.com/Henckels-Zwilling-Pro-Chefs-Knife/dp/B007I1PLO4) that combine a forward, integral bolster with a full edge, but you don't need an integral bolster (or any kind of bolster) to make that work.
Here's what I did recently. I bought one of these Victorinox Fibrox 20cm chefs knives (£22), one of these Fibrox paring knives (£3) and then spent the rest of my budget on this Wusthof Classic 22cm (£75).
My reasoning was that I have a quality chef's knife (the Wusthof) that will hopefully last for a long time. I also have a cheap but decent "beater" chefs knife (the fibrox) which I can use if I am chopping something where my skill level might not be good enough and there's a risk of me damaging the knife. The paring knife I will likely lose or leave it behind somewhere, so at £3 I really don't care that much.
For sharpening / honing - the Wusthof ceramic honing rod (about £30) and some wet stones (about £22) seem to do the trick, though I have a lot to learn about how to use both.
So for a total outlay of less than £150 I am pretty well covered for now.
So, it's not hard for a knife to be BIFL. In fact, I have some $10 knives that probably are. What you pay for with a knife is edge quality, geometry, balance, and handle. In a lot of ways, having something to sharpen said knives with is the most important thing, as otherwise your knives will inevitably end up just as dull as your grandmother's.
How much time and effort are you interested in putting into your knives? There are a variety of options. Purists tend to prefer a sharpening stone, as it offers the greatest control. If you want to nerd about your knives, this allows you to control the edge angle and exactly how much material you remove from the knife. It's also the hardest though, and the one you're most likely to slack off from. The Lansky System offers nearly as much control and greater ease of use, and many people like this option.
If you know that both of those options are realistically not going to happen, get a pull through. It'll take a bit more metal from the edge when you sharpen it, but it's worth it if it's what you'll use. I got my parents one, actually. If you get a Western knife, you can pretty much get any pull through. If you get at least one Asian knife, get this pull through so that you can control the angle, as Asian knives are generally sharpened to a more acute angle.
As for knives? You can get really nice ones like Tojiro and Shun, you can get well reviewed ones like Victorinox, and as long as you don't get the super cheapo micro serrated knives, you'll probably be fine. I've got some Tramontina knives from Costco that are quite reasonable, and some Kom Kom knives which I adore and which are stupid cheap. Don't stick wood handled knives in the dishwasher (in general, the dishwasher dulls knives, but it also really is not kind to wood handles), and full tang knives are much better when you're talking wood handles, because they add extra stability.
Don't bother spending a ton of money on bread knives: they're incredibly difficult to sharpen, so it's really not worth it.
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.
knives aren't banned BANNED banned. Otherwise you wouldn't be able to eat dinner or cook.
Will Kill You Good
Carrying such a thing around is a different story.
You can own a sword in the UK as long as it's for the purpose of collecting antiques or for certain sports.
Scavenger hunts are too much fun! I should be working! RAWR! Thanks for the fun break =]
1.) Something that is grey. My name is makeup and I am grey! WL
2.) Something reminiscent of rain. This color is called "Naughty Nautical". Nautical = water, water = rain. =D?? WL
3.) Something food related that is unusual. Pretty sure most people don't have teeney shaped veggie cutters. WL
4.) Something on your list that is for someone other than yourself. Tell me who it's for and why. (Yes, pets count!) This is for my two parrots! My quaker especially loves dried papaya. I'm teaching her how to fly right now and have been using food as a reward, but we ran out of papaya a couple of weeks ago, and our local bird store has been out of stock for a long time. Turns out that Whole Foods doesn't carry dried papaya either. Rawr! WL
5.) A book I should read! I am an avid reader, so take your best shot and tell me why I need to read it! The Girl with the Dragon Tattoo. I had heard about this when the movie came out in English. I liked the movie and then moved on with my life. Come this spring, I found myself facing a LOT LOT LOT of driving by myself, so I started borrowing audiobooks from the library. I borrowed all three of these books and REALLY enjoyed them. It wasn't at all what I expected. They're murder mysteries with a lot of themes about violence against women. When I learned about the author, it became that much more interesting. The author wrote these books with the intention of making 10, but died after the third one. They found them after he died. The themes about sexual violence stem from a gang rape he witnessed as a teenager. He never forgave himself for not being able to help her, so he channeled all those emotions into his writing later in life. Anyway.....interesting stuff. Good books. I recommend them :)
6.) An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related! Pfft.
7.) Something related to cats. I love cats! (keep this SFW, you know who you are...) If I was a cat, this would be my JAM!
8.) Something that is not useful, but so beautiful you must have it. Dresses are admittedly useful for avoiding public indecency charges, but not really useful beyond that. BUT LOOK AT THE RAINBOWS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! WL
9.) A movie everyone should watch at least once in their life. Why? Not on my wishlist (it's on American Netflix though!), but everyone should be aware of the impact of plastic on the environment and our bodies. Education is everything. Plus, there's a newborn baby at the end.
10.) Something that would be useful when the zombies attack. Explain. 1. Stab zombie in the skull. 2. ??? 3. Profit. The reviews rave that it's super sharp and doesn't stick so it probably wouldn't get stuck in their skull like other knives. WL
11.) Something that would have a profound impact on your life and help you to achieve your current goals. I don't know if I'd use the word profound, but it would sure help me out. A big passion of mine is learning to ID birds. I'm pretty good at most birds, but finding information on juveniles is VERY difficult sometimes. I've used this book before to help identify birds in hand, but I think the information regarding juvenile plumage would help me identify young birds from afar. It's even part of my job to identify birds! WL
12.) One of those pesky Add-On items. This is an Add-On item, but it's also a hair addon =P Not on my WL, but I'm losing my hair like crazy so I might have to look into these >.>
13.) The most expensive thing on your list. Your dream item. Why? This isn't the most expensive item on my list (that was #8), but it's the one that would help me the most! When I do field work, I tend to have a lot of gear on me at once, and the extra strain of binoculars around my neck tends to give me some really freaking sore muscles. A harness would be MUCH easier on my shoulders/neck/back. I start field work again in October, so I plan on buying it for myself by then anyway =] WL
14.) Something bigger than a bread box. EDIT A bread box is typically similar in size to a microwave. This is larger than the average bread box.
15.) Something smaller than a golf ball. I am smaller than a golf ball! WL
16.) Something that smells wonderful. This smells amazing!!! I'm infatuated with cinnamon, but had to stop using cinnamon Crest YEARS ago because I developed a bad reaction to it. This stuff is expensive, but the company is very environmentally responsible and I feel good giving my business to them. WL
17.) A (SFW) toy. This seems pretty SFW unless you're playing Cards Against Humanity. evil grin WL
18.) Something that would be helpful for going back to school. I used sticky notes all the time in school! WL
19.) Something related to your current obsession, whatever that may be. I've obsessed with birds since I was 11. I've been obsessed with rainbows forever. I'm currently obsessed with sushi. THIS IS ALL THREE! WL
20.) Something that is just so amazing and awe-inspiring that I simply must see it. Explain why it is so grand. Hear me out! This baby can keep ice for DAYS. Sitting out in the sun for hours on end? NO PROBLEM! YOU'LL HAVE ICE AT THE END OF THE DAY!! Seriously, Thermos needs to pay me for how much I rave about their stuff. My water bottle has still had ice in it after three days AND being refilled twice. No joke.
BONUS
This beauty was made in OR.
fear cuts deeper than swords. She is my favorite character by far :)
this is my go to knive. but if you are looking for a budget option the victorinox is a great knive. very good for the price
Thanks for the recommendations. I did a 1 to 1.5 rice/water ratio, so I guess a bit much. I did rinse it out well first and let it soak for like 15 minutes like some online sushi rice tutorials recommend. This is the knife I'm using. Yay or nay? Is there a knife sharpener you'd recommend?
Mercer 10" forged chef knife
I've used this brand before, decent enough. Mundial also makes a serviceable cheap knife, but is a tiny bit pricier, but still maybe in your price range.
Is it different from this one?
http://www.amazon.com/Mac-Knife-Series-Hollow-8-Inch/dp/B000LY29NQ/ref=sr_1_2?ie=UTF8&qid=1410540063&sr=8-2&keywords=MAC+Chef%27s+knife
After many years of working with what I thought were decent knives in my home kitchen (major European brand) knives, even sharpening them, they weren't up to some of the tasks and dulled quickly. Over time they degraded and weren't first quality although I paid a pretty penny for them at the time.
Spend some time researching and a bit more money for a first quality chef's knife and paring knife. It will last you your lifetime.
I finally settled on this for a chef's knife: its the best of both worlds, imo.
https://www.amazon.com/Mac-Knife-Hollow-Chefs-8-Inch/dp/B000LY29NQ/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1511524128&sr=1-4&keywords=mac+knife
There are a lot of considerations like type and treatment of steel, angle of the blade, balance and heaviness. Many of the Japanese knives are very thin and brittle, so their use as chef's knives require a lot of skill and care. This particular one is more 'European style' while incorporating the steel grade and angle qualities that maintain sharpness. It stands up to the heavier tasks well, like cutting through winter squash, and zips through chopping of onions or slicing softer fruits and vegetables well. There are many other brands of course.
and this for a paring knife:
https://www.amazon.com/Shun-DM0716-Classic-4-Inch-Paring/dp/B0000Y7KNG/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1511524218&sr=1-4&keywords=shun+paring+knife
Here is where the Japanese blades shine. Super sharp and thin blades are ideal for paring. Again there are many other brands, these were just my choice.
Knives like these are incredibly sharp and stay that way. I've really hurt myself switching over from dullish knives to these. I got these until my skills improved. They are great. I don't use them as much anymore, but still do for particular tasks.
https://www.amazon.com/NoCry-Cut-Resistant-Gloves-Performance/dp/B06X1FBX81/ref=sr_1_3?ie=UTF8&qid=1511524746&sr=8-3&keywords=metal+kitchen+gloves
Hopefully this gives you a little food for thought.
You dont need a 10" knife, take it from me, i have a collection of maybe thirty kitchen knives, and the one i use the most if any would be my santoku 8", plenty big to get all the veg you want to cut but still enough control to dispatch a brisket shun has a wonderful knife for $144 on amazon
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:
At a minimum, if i were to buy the Victorinox knife over again, i would have bought the wood handle version.
http://www.amazon.com/Victorinox-8-Inch-Chefs-Rosewood-Handle/dp/B0019WZEUE
I found a chef's knife in a local thrift store. This wasn't one of the cheap bargain bin knives like you would get form walmart or anything like that. It was 10" long and had a Damascus pattern in the steel. I asked the guy how much for it and it was only $3.
My brother, who is a big knife fanatic, took one look at the picture i sent him and asked me where I got it and how much it was. He was very jealous. It turned out to be this knife:
https://www.amazon.com/Shun-DM0707-Classic-10-Inch-Chefs/dp/B0000Y7KN6
I let him take it to get it back in shape for me as he had some specialized tools for sharpening and its by far the best knife I've ever owned. It glides through anything i cut like its almost not even there. Great f'in buy.
You are comparing a $160 knife to a $30 knife; I'd expect a difference in quality. But really, if you want a fair comparison between brands, the Henckels should be something from the Zwilling line, like this $150 model.
I've had this for 7 years. It's a fantastic knife. I highly recommend.
http://smile.amazon.com/Mac-Knife-Series-Hollow-8-Inch/dp/B000LY29NQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1407044310&sr=1-1&keywords=mac+8+chef
Alright I'll trust you and pick up some kiwi knives
A US link: Chef's Knife Cook Utility Knives Set 2 KIWI Brand 171,172 Cutlery Steak Wood Handle Kitchen Tool Sharp Blade 6.5" Stainless Steel
https://www.amazon.com/dp/B01D8FN4CY/
the cost difference is not only (Name brand) but the type of steel used, and how they forge it. but like you said any knife can be sharpened and works very well. I had a cheap Good Cook Brand for YEARS it worked just fine. had to sharpen it about every other week but it was a great knife. I do have some really expensive knives now but... they too will get dull in a week depending on what I am cutting and how much I am using them. citrus will dull a knife blade pretty quickly.
This one looks nice
https://www.amazon.com/J-HENCKELS-INTERNATIONAL-Forged-Synergy/dp/B000FMVS4A/
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I like this one too
https://www.bedbathandbeyond.com/store/product/kai-pro-series-chef-39-s-knife/5216734?keyword=chef-knife&size=8
https://www.amazon.com/Tojiro-DP-Petty-Utility-Knife/dp/B000UANWH8 I have 6. Swap them around for daily paring use, use all at one time for steaks and company. Double duty. Legit as hell.
FC61 is basically AEB-L. It takes a good edge but its still pretty durable.
cradle motion- is that rock chopping?
Kramer 8 inch @ 160 is a pretty common recommendation around here
Miyabi Koh 8 inch is cheaper, $100-110 ish, it has less height, a bit thinner. Some like the thinness, some call it flimsy. I'd guess if you like rock chopping this might be in the latter camp. Should have about the same edge retention though.
I wouldn't worry about the steel nearly so much as the grind. Based on the pocket knives I've seen, Buck's hollow grinds are inconsistent and not nearly thin enough. I'd suggest a MAC, Misono, or Tojiro instead. Or, if you want to "buy American", R. Murphy.
Heard. I went with this one:
Messermeister San Moritz Elite Stealth Chef's Knife, 8-Inch
https://www.amazon.com/dp/B0079R1BN2/?coliid=I38IDXOR5W1NF2&colid=1SI7V56JTIA6H&psc=0&ref_=lv_ov_lig_dp_it
Price + rep + a western being a better choice for my first real chef knife
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.
well there you go, it even is on discount at the moment:
8 inch
https://www.amazon.co.uk/Wüsthof-CLASSIC-IKON-Cook´s-knife/dp/B000XKFNGI/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1542396213&sr=1-10&keywords=wusthof
6 inch
https://www.amazon.co.uk/Wusthof-Classic-6-Inch-Cooks-Knife/dp/B000YMURS4/ref=pd_sim_201_9?_encoding=UTF8&pd_rd_i=B000YMURS4&pd_rd_r=8dd03b35-e9d5-11e8-aa16-0d2dfbd068a8&pd_rd_w=eKKHZ&pd_rd_wg=6oFV5&pf_rd_i=desktop-dp-sims&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_p=1e3b4162-429b-4ea8-80b8-75d978d3d89e&pf_rd_r=6B36NTK0YD1C1531DCJE&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=6B36NTK0YD1C1531DCJE
Get a decent honing steel, use it properly and you won't have to whip out your whetstone for at least a year
The "Essential" line is the most affordable line of Kramers, coming in at about 2 bills. Seems like the last couple years they were discounted further on black friday.
https://www.amazon.com/KRAMER-ZWILLING-EUROLINE-Essential-Collection/dp/B00LEOBKNM/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1541603790&sr=1-2&keywords=bob+kramer+8+inch+essential
I've had this one for a couple of years, and I love it.
https://www.amazon.com/KRAMER-ZWILLING-EUROLINE-Essential-Collection/dp/B00LEOBKNM/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1543252680&sr=1-7&keywords=kramer+by+zwilling
Kramer Euroline Carbon is probably a fine choice.
[Amazon]( https://www.amazon.com/EUROLINE-34941-203-Carbon-Collection-ZWILLING/dp/B005KJC7E8)
Wort. Empfehlungen gehen raus ans Wüsthof Ikon 20cm.
I like Kuhn Rikon since they're both sharp and cheap. They might not be the top knives on the market, but they're a great value and you can buy an accompanying sharpener designed for its blade that's easy to use. I've been using mine for years, and the sharpener keeps the blade sharp if I sharpen them about once a month.
I have a MAC santoku at home that is deadly sharp; so nice chopping with that thing because it's almost effortless. Not seeing mine on Amazon right now, but I'd be willing to bet this 8" chef's knife is great as well. There's also this set of 3 which might give your dad some more options.
How about Tojiro Big Almighty Knife of Filleting?
To cut all the things! Knife!
Good song Boris - Riot Sugar
I've personally had very good luck with this one:
http://www.amazon.com/As-Seen-On-TV-SC-1/dp/B0081TTY90/ref=sr_1_1?ie=UTF8&qid=1421864632&sr=8-1&keywords=sushi+knife
It's one of these, but with a slightly different blade shape
https://www.amazon.de/dp/B000XKFNGI/
Edit: cheaper in creme color
I once cut about half an inch off the tip of my thumb, nail and all, while cutting a green pepper with a really sharp knife., but I didn't feel it until I started dicing the onion.
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!
That exact knife (not even joking) has been on my amazon wish list for 4 years... Worth the $120?
Edit: 95% sure this is the right one, this is what's been serving me faithfully for quite some time https://www.amazon.com/Kuhn-Rikon-Colori-Chefs-6-Inch/dp/B00D096UMU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1482339026&sr=1-1&keywords=kuhn+rikon+knife
I've got a (hodgepodge) set of Hecknel blades from a yard sale that are gathering dust because a) the large knives are way too big, b) I never use Filet knives, and c) need some serious sharpening because they're duller than a beige party baloon
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.
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
Mac Knife Chef Series Hollow Edge Chef's Knife, 8-Inch https://www.amazon.com/dp/B000LY29NQ/ref=cm_sw_r_cp_apa_o-.Pzb1QEFT9K
Best knife I've ever owned. Anybody who uses it loves it. Blade is thin and slices really well and stays super sharp. I couldn't recommend it more.
Honestly I didn't want the no-knead Artisan Boule stuff that NYT popularized (the 'lively crust' broke my mouthparts a few years back), I just wanted a solid sandwich loaf that didn't require a struggle. I started this year with the no-knead and twisted it left and right to improve it towards my goals.
I'm about a dozen iterations in, but currently my best version is:
.
.
I tried a lot of different recipes that called for way too much yeast or time or both. Protip: If it tastes too yeasty, cut down on the initial yeast, or cut down on the time spent rising. Yeast will double in maybe two hours; I ended up cutting it into tiny fractions of a teaspoon with some success (though 10 hours is a convenient rise time for me). When yeast runs out of easily available simple carbs (I think?), it will start to metabolize more complex carbs/proteins that cause interesting sour flavor compounds like alcohols to come out. Some people want more of these, some less; Sourdough has more than bland sandwich bread.
This loaf is fairly large & long, and gives a reasonable number of slices. I'm interested in trying out a wider/taller pan, but haven't decided on one yet. I cut it with this beautiful bastard: https://www.amazon.com/Tojiro-Almighty-Knife-345mm-FG-3000/dp/B001TPDYGM/ which works great. A monster of a knife; Blade length minus depth of loaf scales with slicing ease for a given knife sharpness/design.
Most blanks are pretty generic and shitty.
Could always go with this and a hammer.
https://www.amazon.com/EUROLINE-34941-203-Carbon-Collection-ZWILLING/dp/B005KJC7E8
Personally I believe it's the chef, not the tools. Nobody talks about Gordon Ramsay's knives. I bought this last year and only rarely used my Japanese knives since.
well i cant help w a serrated recommendation, cause im not really a fan, unless for bread, and i just dont see any advantage and i dont think you will find anything of any quality in that price range. i would advise finding a 5-6" thin as a whisper petty/utility for the job and learn to keep it sharp enough you wont miss serrations. tojiro has a few in that price range https://www.amazon.com/Tojiro-DP-Petty-Utility-Knife/dp/B000UANWH8, http://www.chefknivestogo.com/topr15pe.htmlhttp://www.chefknivestogo.com/topr15pe.html
also you can keep a look out places like ebay or thrift stores for something that might suit.
Hot pink knives are cool!
maybe?
I'd skip the Gourmet one. It's stamped, and Victorinox makes a sharper better handling stamped knife IMHO.
The other knives are forged, meaning they will be heavier. The wide chef is shorter and taller. It's probably heavier and will do the cutting by gravity. However, it'll be tougher to leverage. If you like that, you should try out Chinese cleavers. On the other hand, the 8 inch Classic is a reliable cutter with decent balance. The bolster is quite big, which will make sharpening annoying, but that's the only downside.
There are 10 inch knives to also consider since they can improve how much you can chop at once and improves leverage as well; though they can be expensive when forged, this Mercer (which I use) notwithstanding.
1- I hiccup one time every day, so on days that I get more than one, I get really annoyed.
2- I'm trying to rebuild my kitchen knife collection because my sister took mine when I moved. So this one?
3- There's a penguin on top of the telly. Can I keep it?!
Certainly. Based on personal preference and price range, I suggest knives from Global and Henckles. If price isn't really an object; I absolutely love my Shun knives.
This is the chef's knife I want once I have an excuse to spend the money on a new one: http://www.amazon.com/Shun-DM0707-Classic-10-Inch-Chefs/dp/B0000Y7KN6/ref=sr_1_1?ie=UTF8&qid=1367945937&sr=8-1&keywords=shun+10+inch+chef+knife
But as it stands now, I have been happily using my Mercer knives that I got from culinary school for over 2 years now.
EDIT: I should also mention that many restaurant supply and "big box" stores have VERY cheap knives designed for industry use that you can pick up for $20-$25 that will serve the average home cook very well.
Just curious as to what you all think of this knife? I have only had it for two weeks now. It seems like a good blade to me and I am debating on getting the paring knife, but I am not sure if they will hold up in the long run or not. Opinions?
http://www.amazon.com/Pure-Komachi-Series-Chefs-Fuchsia/dp/B0029XHQXK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1369233951&sr=1-1&keywords=pink+chefs+knife
I haven't try this, but besides victorinox, this is the one I want to try.
I heard from one sushi chef who uses that knife for his daily work horse including for fish.
This one? ZWILLING J.A. Henckels EUROLINE Essential Collection 8"
Any recs on a petty/paring?
and it's only $9 http://www.amazon.com/Pure-Komachi-Series-Chefs-Fuchsia/dp/B0029XHQXK/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1369900906&sr=1-9&keywords=chef+knife
I bought a 6" Wustof chef knife and it is a bit different ergonomically, but still very comfortable.
/u/riley_uk is correct, though - the knife doesn't hold an edge. I haven't looked if it's rolled or whatnot and I no longer use a steel on it, which chipped my Shun.
So not really sure what to do - it's obviously much more convenient to pull out the steel after each time I use it but it will nock up the edge after just a few months.
There's a good local bladesmith I think I'll try out - a lot more expensive than the Wustof but..he's local and the steel should be better. All this to say that I wouldn't buy another.
https://smile.amazon.com/gp/product/B001TPDYGM
You want a big almighty knife you say?
You may like one of these:
Wusthof chef knife, it's just over your budget but they're great knives
https://www.amazon.com/gp/aw/d/B00009ZK08/ref=mp_s_a_1_1?ie=UTF8&qid=1498443162&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=wusthof+chef+knife&dpPl=1&dpID=21QhJtFO0fL&ref=plSrch
Henckels chef knife, this one is cheaper, and the main difference is the blade is thicker and heavier than the Wusthof
https://www.amazon.com/gp/aw/d/B00004RFLI/ref=mp_s_a_1_2?ie=UTF8&qid=1498443233&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=henckels+chef+knife
https://www.amazon.com/gp/aw/d/B000OOLD26/ref=mp_s_a_1_2?ie=UTF8&qid=1501552324&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=mercer+genesis+chef+knife&dpPl=1&dpID=31%2BWxHHX70L&ref=plSrch this guy is cheap on Amazon and a damn good knife for the money, if you can handle the big bitch. A lot of people I have let use it cut themselves pretty fast.
Im sure amazon has a blade.
http://www.amazon.com/gp/aw/d/B00004RFLI/ref=mp_s_a_1_4?qid=1376095694&sr=8-4&pi=AC_SX110_SY190
I prefer wusthof
This is the knife I bought My husband managed to shave his arm with it straight out of the box.
Do you own good knives? I have that brand. Cheap, color coded, sharp!! and really good value.
Also I just got one of these and if you have a teeny amount of space you can store a lot on one. I use it for overflow laundry soaps. Also it rolls!
I don't think a knife is ever a safe for work item. Congrats on the Cake day!
https://www.amazon.ca/Henckels-Kramer-Zwilling-Chefs-Knife/dp/B005KJC7E8
A knife is a good quality onion cutter. Spend more than $3 on one and get one that isn't utter shit (and TAKE CARE OF IT) and it will slice through every single onion like butter... every single time. For years. Using loads of onions won't change that fact. I guarantee your home use comes nowhere close to a professional kitchen's needs, and a good knife can last for years under those circumstances, so to think it would crap out under your very modest home needs is just silly.
What exactly is your desired goal with getting an onion cutter? If it's to save time: you just need to practice your knife skills more (this has the added benefit of speeding Everything else up in your kitchen). If it's to save money: buying a uni-task device definitely won't help with that. If it's for convenience, I don't see how something that is vastly more difficult to clean and maintain is easier than a knife that isn't utter garbage. If your goal is to save your wrists: I guarantee a good knife will cut through onions better than something you have to press down or slide the onions across repeatedly and leave your arms a lot less tired.
I have this knife: http://www.amazon.com/Henckels-International-Forged-Synergy-8-Inch/dp/B000FMVS4A/ref=sr_1_8?ie=UTF8&qid=1375795995&sr=8-8&keywords=ja+henkels+chef+knife
It's a cheap entry level knife but it cuts things very well. You don't have to apply any pressure to the thing your'e cutting (which is how it's supposed to work).