Best cutlery & knife accessories according to redditors

We found 5,837 Reddit comments discussing the best cutlery & knife accessories. We ranked the 1,972 resulting products by number of redditors who mentioned them. Here are the top 20.

Next page


Asian knives
Boning & fillet knives
Bread & serrated knives
Carving knives & forks
Chefs knives
Paring knives
Kitchen shears
Specialty knives
Cutting boards
Kitchen knife sets
Knife blocks & storage products
Kitchen utility knives
Kitchen knife accessories
Cake knives
Electric knives

Top Reddit comments about Cutlery & Knife Accessories:

u/gypsysauce · 772 pointsr/IAmA

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


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

Same knife with nicer Rosewood handle for $42

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

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

u/CheeseSteakWithOnion · 563 pointsr/IAmA

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

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

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

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

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

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

u/CactaurJack · 377 pointsr/ExpectationVsReality

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

u/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.

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

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

a little pricier at $45, but a lifetime piece if cared for well

honing steel

u/lentebriesje · 43 pointsr/EatCheapAndHealthy

  • 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.

3,500+ 5 star reviews

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 · 41 pointsr/cars

I worked in a lot of high end scratch restaurants. I had a Hattori HD 9.4" gyuto that I used as a daily prep knife. I always kept it sharpened on my natural whetstones. I walk back into the kitchen one day and a server had grabbed it to cut lemons. He was "sharpening" it with a tabletop sharpener. I lost my shit on that guy.

A few weeks later I walked back into the kitchen and the same guy had taken the Sous chef's 8" MAC gyuto and was stabbing at a container of frozen strawberries. That was enough. I let loose on the guy and told him to get the fuck out of my kitchen. I talked to the GM and he was never allowed past the kitchen doors again. He literally had to ask the dishwashers to grab stuff for him.

u/Khatib · 35 pointsr/videos

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

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

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

u/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/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/cocotel69 · 33 pointsr/Cooking

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

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

Starter Supplies:

  • One good frying pan - nonstick

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

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

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

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

    TL;DR Just start cooking. Keep it simple, but start cooking.
u/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/HairyHamburgers · 32 pointsr/BuyItForLife

In my opinion, ceramic is crap. It is VERY sharp, and relatively cheap. But the sharpness and edge retention comes at the price of brittleness too. (Steel can get brittle too if it is taken to a very high hardness.)

You know what else is VERY sharp, and is a fair price and will last you a lifetime? Good steel knives. Opinions differ, but I really like Japanese knives. Here's a good example from Tojiro, my favorite bang-for-the-buck knife brand (the DP line specifically.) I've had mine for 10 years and it's never let me down.

Tojiro DP Gyutou - 8.2" (21cm) by Tojiro

If you get the Tojiro or something else, this is, in my opinion, the only knife sharpening method to consider. My Japanese wet stones have been collecting dust since this thing arrived 2 years ago.

Tri-Angle Sharpmaker by Spyderco

If you want that mirror polished edge you'll want to pick up a Ultra Fine Triangle Stone to go with it.

I'd trade 20 ceramic knives for one Tojiro and a Sharpmaker.

Source: Professional chef for 15 years (so far)

u/nimbycile · 31 pointsr/Cooking

Buy this -

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

u/wuapinmon · 28 pointsr/assholedesign

Victorinox Fibrox handle knives are great for the money. However, I love this bread knife.

u/justanothercook · 28 pointsr/AskCulinary

I would highly recommend the victorinox as a first knife. It's a great knife and it's cheap. There are better knives in the world, but none I've met give you a better quality:money ratio. Learn with the victorinox - your first knife will take some abuse as you learn how to control it, and it's better to ding up a $30 knife than one that costs $100+.

Keeping your knife sharp is also a high priority. I would also recommend getting a knife sharpener like the Accusharp. You can run this over your knife a few times after each use and it will stay in top condition. This will take the guesswork out of sharpening. For a pricier knife, I wouldn't recommend actually sharpening a knife after every use since it takes off a tiny bit of metal each time, but the victorinox is cheap enough that this is not a major concern; you could sharpen it after every use for a few years before destroying the knife, which is more than enough time for you to learn knife skills.

Once you have more experience, you can buy a butcher's steel and a sharpening stone to perfect your sharpening technique which will be easier on your knife, and eventually you can splurge on a fantastic knife based on what feels comfortable to you. But starting off, the victorinox and the accusharp are a great, affordable kit that will put you leaps and bounds ahead of what most people actually have.

u/NWSAlpine · 27 pointsr/AdviceAnimals

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

u/jackson6644 · 27 pointsr/cookingforbeginners

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

u/andyfsu99 · 27 pointsr/MealPrepSunday

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

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

u/socialisthippie · 26 pointsr/ArtisanVideos

Good, sharp knives dont have to be expensive.



Slightly more expensive steel:

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

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

u/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 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/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)


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

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:

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/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.

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/MithrilTuxedo · 18 pointsr/minimalism
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/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/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 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.


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/ansermachin · 17 pointsr/MealPrepSunday

I am too lazy to learn how to use a whetstone and whatnot, so I got this thing. It's $8, easy to use, and works pretty well at making my 10-year-old Ikea knives usable.

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/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.

u/ALeapAtTheWheel · 16 pointsr/AskCulinary

>a whetting stone

Well, that's problem 1, IMHO. If your single stone is too rough, you'll never get a good edge. If it is too fine and your knife is dull, you'll never remove enough metal. Do you know the grit of your stone?

You probably need 4 surfaces to get a knife really sharp. A coarse stone to repair a nicked or damaged blade, and a few more successively finer stones/strops. Get one of these and some of this on an old belt, and you'll have the right tools.

Now, for feel. Yes, there is a very specific feel and sound when you are doing it right. To find the right angle, place your knife edge on the stone, and slowly rotate to the side, pivoting on the edge. At some point, you'll find a second point of contact on your bevel, and then your knife will rotate around that bevel, lifting the edge. Go back to where you found 2 points of contact. You want the knife resting on those 2 pivot points - that's the angle of the grind of your knife, and that's the angle you want to hold the knife at when you sharpen it.

If you sharpen at the correct angle, the knife will move smoothly along the surface (unless your stone is really rough), and it should make a hissing-type sound, not unlike what you hear in a movie when someone pulls a knife out of a holster. You won't get a good hiss if your stone is too rough though.

What kind of grind do these knives have? If they are hollow ground, you can't recreate that on a flat stone, take the knives to a pro sharpener with the right tools. Are they "scandi," flat, or high flat? If they are, they'll be extra easy to find the right angle. If they are convex, you'll probably have to work the 'hardest' to find the right angle, but just look for the sound and feel feedback.

This sounds daunting, but it really is a task that takes an hour to learn and a lifetime to master. Even with just an hour of the proper technique down, and the right tools, you should be able to get any blade to go from crap to tomato slicing in 20 minutes or less.

u/owlsandjazz · 16 pointsr/Cooking

Buy this chef's 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/FloatingFast · 15 pointsr/Cooking

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

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.

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

u/zinko55 · 15 pointsr/Cooking

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

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/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/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.

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:

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/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/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/beurre_noisette · 13 pointsr/Cooking

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

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

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

u/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!

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

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

u/kittlesnboots · 12 pointsr/Cooking

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

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

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

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

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

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

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

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

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

u/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 Good starter knife, cheap, solid, not too flashy.

u/Dogwithrabiez · 12 pointsr/chefknives

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

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

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

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

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

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

Speaking of cleavers, though...

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

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

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

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

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

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

u/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/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/19thconservatory · 12 pointsr/LifeProTips

But you're putting food you're about to eat on dirty cardboard.

Edit: Plus, here's a set of 3 on Amazon for only $5 and some change. Like, they're not even expensive.

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.

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/swenty · 11 pointsr/ArtisanVideos

OK, but a Lansky sharpening set costs about $25, doesn't require cutting and gluing sandpaper to sticks, is probably easier than this and controls the edge angle accurately.

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/CmonAsteroid · 11 pointsr/Cooking

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

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

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)

Or buy the legit one...

Here's a comparison

Alternatively buy some Victorinox Fibrox

Here's a picture of my dog

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/prosequare · 10 pointsr/AskCulinary

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

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

Then grab a sharpener. This kind works well:

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

You might also get a honing steel.

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

u/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/etskinner · 10 pointsr/fffffffuuuuuuuuuuuu

I have that knife. Victornox Fibrox

u/diemunkiesdie · 10 pointsr/seriouseats
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/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/redmeansdistortion · 10 pointsr/AskMen

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

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/aureliano_b · 9 pointsr/ChapoTrapHouse

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


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

u/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.

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.

u/buddythegreat · 9 pointsr/ArtisanVideos

this is a cheap version of his set up.

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

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

u/jcrocket · 9 pointsr/AskCulinary

I don't work as a professional chef or nothing, just chopping onions at home. I've been using this cheapo sharpener with the same victorinox for about 18 months now:

Believe it or not my knife hasn't exploded or anything. Still the sharpest knife have ever owned and haven't had trouble cutting anything so far.

I like to focus on cooking in the kitchen. Not spending two hours interpreting some youtube nerd honing a 600 dollar japanese blade that I'm just gonna slice a carrot with.

Roommates and storage will likely do more damage to your knives than any sharpener ever will.

u/justateburrito · 9 pointsr/Wet_Shavers

You should get one of these. It's how I sharpen my gold dollar. Gets shit wicked sharp, you can tell cause it gets good reviews on Amazon.

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/the_hamturdler · 9 pointsr/LifeProTips

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

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

u/WitOfTheIrish · 8 pointsr/AskCulinary

While that's a touch over the top, these really do work, no matter what method you find for cutting the onions up.

u/space-ninja · 8 pointsr/Cooking

Y'ALL this thing is $6 and was the best purchase I've EVER made. I was an idiot and didn't hone or sharpen my knives for 8 years of consistent cooking. I finally realized what a moron I was when they were so dull they hardly cut lettuce anymore, and I was resigned for paying a ton of money to get them sharpened. I was actually googling a place to take them to when that showed up as a first result. I said to myself, I know this won't work, but it's only $6 so I guess I should just try it. And I'm serious, my knives are like brand new. I realize that I sound like an infommericial, and I have no affiliation with this product, I promise, hahaha. It's honestly just that amazing. My practically-destroyed knives only took 5-6 swipes on the dull side and then 3-4 swipes on the fine side for them to be sharpened, and now every 4th or 5th time I use a knife I just swipe it through the fine side 2-3 times. I've gotten everyone I know who cooks to buy one, haha.

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/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/Daniel-B · 8 pointsr/Cooking

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

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

Victorinox 46152 7 Piece Fibrox Culinary Kit

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/barlister · 8 pointsr/Cooking

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

u/MikeProuse_MarkPrice · 8 pointsr/Breadit

The Mercer Culinary Millennia 10” bread knife.

As tested by America’s test kitchen, and I can confirm this is an amazingly awesome bread knife for the price! I love it so much, it has replaced a much more expensive henckels knife that I previously used.

Check this out: Mercer Culinary M23210 Millennia 10-Inch Wide Wavy Edge Bread Knife

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 - you’ll use this for 90% of the things you cut. Veggies, meat, whatever.

A tojiro bread slicer. 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. - 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 -]

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/mattjeast · 8 pointsr/Cooking

I've heard that the best way to do it is to just take them to a professional. If you're not willing to do that, America's Test Kitchen raves about this knife sharpener. I bought one over Christmas and used it on all of mine. It seems like it has made a difference, and $8 isn't too much to spend if you're worried about the longevity of the product. It even sharpens serrated blades (I never understood how I was supposed to sharpen or hone that blade).

u/hailtheface · 7 pointsr/Cooking

Oh goodie, I get to banter on about my preferences first.

My thoughts on the three sets you linked to, don't get them. If you absolutely must get a set of knives, you picked a great brand, but in my opinion all sets have knives you likely won't need and weird sizes to boot. I like a larger Chef and bread knife than is offered in any of those sets.

If I were to start over from scratch on a budget these are the knives I would absolutely have to get, in order of importance.

  1. Victorinox 10-Inch Chef's Knife ($27)
  2. Victorinox 3 1/4-Inch pairing Knife ($6)
  3. Victorinox 10 1/4-Inch bread Knife ($27)
  4. Victorinox steel ($17)

    If you are a meat eater, I am not, you probably will want a fillet knife as well ($20).

    If I had only these knives I would be able to do 100% of the things I need to do. I use these knives nearly every day at home and in a professional setting. They have few drawbacks and many wonderful qualities. I have large hands and love the handles, so I would imagine that would be a non-issue. However getting your hands actually on a knife is a great thing to do before you buy one a.

    The only caution I have about Victorinox is that their santoku knife isn't all that wonderful. I use a wusthof santoku and it is ok for limited things, like intricate carving of vegetables where a pulling cut is useful, but a rarely used knife in general.

    I would recommend putting them on a magnetic, wall mounted knife holder. I searched for one that I thought looked cool, and the magnet works almost too well, but I love the thing. Alternatively, if you really have to take up counter space, you could go with one of the Kapoosh Universal Knife Blocks that will help you keep your knives sharp and allow your collection to grow and change over the years.

    For keeping those knives sharp I would recommend skipping the professional sharpener and getting one of these for $10. If you use your steel every time you use your knifes you should only need to sharpen them 2-4 times per year with heavy home use, more for thinner knives.

    I do not like straight wood for a number of reasons. First and foremost after a long period of usage the wood will get shitty. It will splinter, possibly separate from the tang, etc. if left in water or just after a period of washings. Once it gets in this shape all sorts of fun bacteria creep into those crevices. Plus they are more expensive. The only wood handled knives I have are some sort of composite wood with plastic and they are ok. Like the handle, if you can get your hands on some it would be a good idea.

    All of the aforementioned knives and accessories could be had for a total around $130-ish on Amazon. You could supplement them with a few things like a santoku, a shorter Chef's knife, or shears (Here's a santoku/shears combo that would be good).

    I think the above should cover all your bases, but feel free to ask if you have any further questions. Congrats on the engagement, you poor bastard.
u/MunchieMom · 7 pointsr/seriouseats

I've got this one: AccuSharp 001 Knife Sharpener which was recommended by America's Test Kitchen. While I like the idea of getting a sharpening stone, lol. I do not have time for that. I also don't sharpen my knife frequently - honing frequently is much more important based on what I've read. (Please note I am far from a professional.)

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/OklaJosha · 7 pointsr/everymanshouldknow

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

u/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/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/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.


    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":

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.

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/BeerForThought · 7 pointsr/Denver

Knife sharpening is one of those lifetime skills that's easy to learn and a sharpening stone is a buy it for life purchase. Here's the stone I use.

u/sacman · 7 pointsr/KitchenConfidential

Exception: This guy.

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:

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/SBK061002 · 7 pointsr/knives

Lansky Sharpening System with Stand



u/Naftoor · 7 pointsr/sharpening

Does the knife have emotional value to you? If not it isn't worth the time. Resharpening in large serrations would take hours with a file or rod as people have mentioned, and you'll probably never get it as sharp by hand as it was new. Just buy a new one, bread knives are dirt cheap and like paring knives are the disposable items in the knife world.

15-20 bucks, I've had it for a few years. Blows through literally everything, is sharp enough to have dealt more accidental cuts then anything I know. You won't regret it from a cost/performance stand point if you're a home baker and need a bread knife.

u/frenger156 · 7 pointsr/Charlotte

Do it yourself from now on.


idiot proof and super sharp results

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/Kromulent · 6 pointsr/knives

Seriously, never use that sharpener on a decent knife or chisel.

Your best bet is to spend $30 on these:


Start with cheap knives you don't care about, and find your way through the learning curve until you are happy and consistent in your results. The good news is that everything you learn here will be useful for any other knife sharpening method you decide to use later.

Use a black sharpie marker to darken the edge of the knife so you can see exactly where the stone is cutting the steel. This makes it much easier to troubleshoot when things aren't working. Also, use a light touch - harder strokes do not really cut any faster, they just chew up the stones. Press about as hard as you do when you brush your teeth.

u/ants844 · 6 pointsr/sharpening

Smith's CCD4 3 IN 1 Field Sharpening System

Smith field stones are shaped like a tear drop so you have a corner like the spider co if you don’t want to spend that much.

Also the pocket sharpeners have a cone diamond rod specifically for serrations:

Smith's PP1 Pocket Pal Multifunction Sharpener, Grey

Or my personal preferred the pen style:

Smith's DRET Diamond Retractable Sharpener

u/Dgraf90 · 6 pointsr/KitchenConfidential

America's Test Kitchen liked this one

Seemed like a good price so I picked it up. When I cut my first slice with it I also trimmed my nail at the same time. I love it.

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/jimmyrpm · 6 pointsr/Breadit

This one is pretty cheap and will change your life! Mercer Culinary Millennia 10-Inch Wide Bread Knife

u/ARKnife · 6 pointsr/knives

Spyderco Sharpmaker is a great option.

Relatively inexpensive, effective (especially for quick touch ups) and easy to use.

u/grubsnalf · 6 pointsr/Cooking

Spyderco Sharpmaker


Easy to learn, easy to use. Additionally, I have their triangle-shaped 3rd tier, ultra-fine ceramics.

This works very well for "mirror finishing" blades. Complete overkill but sharpening with this system is like practicing zen buddhism:


Truth be told, if you don't enjoy sharpening blades find a local guy who does this. Before I got that system I found a dude on Craislist who you could drop your knives in a drop outside his house. Three days later he would have them in a locker for you. Never met him / her. Butchers are another option, they do this for a living and they HAVE to sharpen their knives. Tip him a few bucks.

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/KoedKevin · 6 pointsr/lifehacks
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

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

Victorinox 3.25 Inch Paring Knife

u/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.

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/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

Victorinox Swiss Army 3 Piece Utility Knife Set

Victorinox 6 Inch Fibrox Pro Chef's Knife

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

u/Stylewhat37 · 6 pointsr/Cooking

This is a great start.

8” Wusthof Classic

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:

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

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.

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/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/SomeGuy09 · 6 pointsr/AskCulinary

Cook's Illustrated recommended this one as their best value:

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.

u/HardwareLust · 6 pointsr/Cooking

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/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

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/EvilDoesIt · 5 pointsr/knives

I think the most idiot-proof sharpening methods are either the Lansky System or the Spyderco Sharpmaker.

I own both and I must say that I prefer the Sharpmaker more. It gets you to a shaving sharp edge in minutes. The Lansky takes more time but I think you will be able to get a sharper edge. More time meaning maybe hours for the initial reprofile.

If you want to learn to freehand, the Smith's Arkansas Tri-Hone is a cheap way to go to experiment. It gives you two decent sized Arkansas stones and a synthetic stone for just over $20.

u/iamnotclver · 5 pointsr/knives
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 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.


  • 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/flextrek_whipsnake · 5 pointsr/Cooking

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

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):

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

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/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

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/Sheerardio · 5 pointsr/AskTrollX

To add to the good sharp knives, a good, easy to use knife sharpener even good knives get dull eventually!

u/donsasan · 5 pointsr/Cooking

Slap on another £18 and get this:üsthof-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!

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.

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/GardenGnomeOfEden · 5 pointsr/Bowyer

The Spyderco Sharpmaker is an easy way to get a nice edge. It is pricey at $56, but it should last you for years and years, and you can sharpen damn near anything with it, including scissors, chisels, awls, fishhooks, etc.

Also, /r/knives would be a better place to get answers to this question.

u/VaguePeeSmell · 5 pointsr/knifeclub

r/chefknives will have better suggestions but I bought a Tojiro Gyoto and it’s worked really well for me.

u/abakedcarrot · 5 pointsr/chefknives

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

u/TheBaconThief · 5 pointsr/Cooking

First off, everyone should read this before spending a good bit on a knife:

Honestly, at that price you should consider the aesthetics you liket, because diminishing return to quality sets in pretty quick at around $70 then again around $120-$130.

This is a really solid value Knife, though I'm kinda meh on the handle:

If you pair it regularly with this guy: if will outperform a way more expensive knife with poor upkeep.

u/watergator · 5 pointsr/IAmA

Get those dull shitty knives sharpened. Most flea markets will have a knife guy there that sharpens knives for $2-3 a piece. A simple, cheap sharpener like this can do wonders for keeping them in good shape. If you really want to get into sharpening your knives then get a set of whet stones (coarse and fine or coarse, fine, and ultra fine) and learn to put an edge on them. It takes a bit of learning at first but isn’t a terribly complicated skill.

u/ExtremelyGoodWorker · 5 pointsr/AskCulinary

i'm probably going to get run out of town with pitchforks, if they catch me then it's into the gibbet - but one of these cheap pull-through knife sharpeners has served me fine for years. they are 100% the easiest way to do it but some considerations:

  1. it works by stripping off metal from the blade, which will reduce the life of your blade. i've been using it on the same victorinox 8" blade as you, though. i sharpen it a couple times a month, i cook nearly every meal, and it's been fine for two years - i haven't really noticed any degradation
  2. it's never going to be as sharp as doing it the 'right way' but it will make it sharp enough, and it'll be far better than a dull blade - we're trying to prevent knife accidents here
  3. don't do this on a nice knife, if you are the kind of person who wants to fetishize having a $300 japanese knife that you are going to keep for the rest of your life, then yeah i would recommend learning correct technique

    stay tuned for my next posts on how it's okay to use a little soap on your cast iron, how de-seeding your peppers is not worth the effort, and other contrarian takes for the adequate home chef
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


What kind of cooking do you do?

You could do a lot worse than this one:

u/CarterLawler · 5 pointsr/Random_Acts_Of_Amazon

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

And what would a RAoA discussion be without some A:

u/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/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/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] ( came highly recommended in a different thread. I have not used it personally though.

u/desmond_tutu · 5 pointsr/KitchenConfidential
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
Victorinox also makes a great paring knife. America's Test Kitchen does product reviews and these always come out on top.

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

u/UncleEmu · 4 pointsr/KitchenConfidential

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

there are no other activities

everything will hurt

Get crocs if you're just testing the water

birkenstock bostons if you're serious

buy this knife

u/Corpuscle · 4 pointsr/Cooking

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

This is my workhorse knife:

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

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

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

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

    Do you need a $100+ knife? Absolutely not. But if it would make you happy to own one (including enjoying how it looks) and you will actually use and maintain it, then by all means buy it. Cooking at home should be a fun thing to do, not just a chore you have to slog through. It's entirely okay to own tools that make cooking fun for you, even if those tools aren't strictly worth the money in pure utilitarian terms.
u/Yankee14 · 4 pointsr/Breadit



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

u/cryptothrowaway · 4 pointsr/UIUC

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

u/Mortgasm · 4 pointsr/chefknives


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


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


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



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


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



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




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


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


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

u/DoctorWongBurger · 4 pointsr/AskCulinary

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

u/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/NJoose · 4 pointsr/chefknives

I recommend starting with the Ken Onion Work Sharp with the Blade Grinding Attachement

It has a variable speed motor that you can turn down super slow, which makes it impossible to burn your blades. This setup can handle all but the most extreme repairs and can even do some basic knifemaking. It’s very small and fits on any countertop. You don’t need some huge workshop or anything like that.

Once your become proficient on junk knives, move onto nicer ones!

And once you’ve outgrown the Work Sharp, move into real belt grinders!

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/Askull · 4 pointsr/knifeclub

According to knife center the brand
>Magnum Knives are made for hard work with sleek designs and fantastic prices. Affordable performance. A well known brand with attractive designs, impressive quality and an outstanding price-performance ratio. Manufactured in Taiwan and China.

I looked at a similar discontinued knife from Magnum, it had 440 steel. I think it should work good, but I haven't had a great history with 440 steel holding a very sharp edge long. However 440 tends to hold a good edge for a while.

This is my favorite pocket sharpener It is very reliable and gets a great edge. The serration sharpener also works wonders if you have a serrated blade.

I think you got a great gift. I wouldn't trust the knife with heavy duty work, but it should work great for what you need it for. If you are looking for another knife I would recommend Kershaw, it is my favorite knife brand. They have good steel and are at a good cost.

u/nono_baddog · 4 pointsr/cocktails

Yeah just make sure it’s a straight one and it’ll do the trick. I use this one.

u/SeungOfStorms · 4 pointsr/knives

I would pick up a Spyderco Sharpmaker - it's fairly foolproof to use, and the basic set will take care of most sharpening needs, though it's not great with really messed up edges (though you can buy coarser diamond rods to use as well.) I've been using it for a few years now, and it's taken care of hundreds of resharpenings for me without problem.

u/mroystacatz · 4 pointsr/knifeclub

Here are my personal essentials.

  • Spyderco Delica 4: $60 VG-10 steel, comes in tons of colors
  • Spyderco Endura 4: Larger version of Delica
  • Morakniv Companion: $12-$20 A really awesome fixed blade, outperforms knives triple it's price.
  • Victorinox Tinker: $20-25 classic swiss army knife, really great quality in general. Lots of tools but not too many so it's easily pocket carried.
  • Victorinox Cadet: Smaller Swiss Army Knife, aluminum handles. Lots of colors.
  • Kershaw Cryo, or Cryo 2: $20-40 steel frame lock, Hinderer design, good price, tons of colors. The Cryo 2 is the same as the Cryo just larger.
  • Ontaro Rat 1 or 2: $25-30 Classically shaped folders with a very rugged build for a liner lock. The 2 is a smaller version of the 1.

    Also, you're going to want a sharpening system that works for you in the long run. I personally use the Spyderco Sharpmaker But there are tons of good sharpening options out there.

    P.S: You're going to get a lot of people hating on your Gerbers most likely, that's because they're honestly not worth it in the long run. They use very low quality steel for the price and they don't have the best quality control. I'm not saying your Gerbers are trash or anything. But they definitely won't last very long. Just about all of the knives I listed will last you a lifetime if you treat them right, and oil/sharpen them correctly.
u/Digital753 · 4 pointsr/Cooking

It's the spyderco 204 mf get some diamond stones on it and boom you'll never need a razor again

Here is a video with a pretty good explanation. it does take you about 15 minutes but you will have a mirror edge, and You can widdle hair with it.

I've have used that chefs choice sharpener, it is pretty good but the diamonds (or steel) run out pretty fast. Of I could spend that money again I would definitely gone for the spyderco.

And if you get it don't be cheap! Give yourself that razor edge for the extra $35

Don't be fooled they are sold per 1

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/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:

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/sugiyama · 4 pointsr/knives

FWIW: I bought one of these and I love it. You could establish a new edge on the most coarse stone, and refine it with the other two. As an alternative to finer stones, use automotive-grade sandpapers to get it up to 2500-3000 grit. For putting the final edge on it, I have a strop made from an old leather belt that I cover with a small amount of Mother's Mag. Honestly, though, you could stop at the fine stone on that tri-hone and be all set.

Hope this helps!

u/AFuddyDuddy · 4 pointsr/Cooking

Good post, except for that particular stone. That's a low grit stone, and not healthy for knives.

Spend ten more bucks and get one of these: Arkansas Stone Tri-Stone sharpener

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.

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/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:

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/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/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/UristMcHolland · 4 pointsr/IAmA

I use one of [these](AccuSharp 001C Knife Sharpener to sharpen my knives. Is this a bad way of doing it?

u/Garak · 4 pointsr/AskCulinary

The King 1000/6000 stone is all you need to get started. The 1000 is coarse enough that you can fix chips in a reasonable amount of time, and the 6000 is fine enough to get a shaving-sharp edge. You don't need a stone holder, a damp kitchen towel will do. You don't even need a nagura. Look up Murray Carter on YouTube—he's a really cool knife maker who uses 1000 and 6000 King stones on his crazy-expensive hand-forged knives. He's got a nice way of rigging up a sharpening station over your sink with a 2x4, although I just use a cutting board that happens to fit nicely in my sink. Carter's videos are more geared toward traditional Japanese knives, so I wouldn't use his exact technique, but his equipment setup is inexpensive and easy to use. Anyway, learn how to use the 1000/6000 to get a shaving-sharp edge (Carter calls it "scary sharp") and you can move on from there to more exotic gear.

All that said, I don't know if whetstones are the best choice for most people. If you really want to get into it for fun, by all means, go nuts. It's a nice relaxing ritual and you can get incredible results if you're willing to put in the time to practice. But if you're only interested in having a reasonably-sharp knife, then there are better options that can get you there with less fuss. A decent two-stage pull-through sharpener (i.e., one with two slots) will get you a knife that can slice paper and cut onions just fine. It won't shave your arm or slice ribbons of newspaper, but it's totally usable. I have a Wusthof one that cost about $30 but it seems Amazon has some higher-rated choices for the same money. They even have a single-stage sharpener that people rave about for $10.

u/Number1AbeLincolnFan · 4 pointsr/whatisthisthing

FWIW, these kinds of sharpeners are extremely shitty. If you want a one-size-fits-all inexpensive sharpener, the Accusharp is where it's at.

u/geeklimit · 4 pointsr/Cooking

I have a nice Chicago Cutlery Landmark Santoku knife (geez, name is longer than the knife) and a Kitchenaid Santoku (red).

If you would have asked me a year ago which one was better, I'd say the Chicago knife cuts better but both do okay. However...

Then I got the AccuSharp 001 Sharpener. This thing works so well it makes me fucking terrified of my knives, they're so sharp. Now I very, very much prefer the Chicago knife, just because the extra weight the knife has makes it feel much more under control, and the balance feels like it helps makes cuts more deliberate.

The only comparison I have is a golf driver - sometimes the superlight ones make you hit worse off the tee, because you can muscle them around easily and your swing can go all crazy. With a heavier club, it keeps you on path and is more difficult to go off-plan.

Consider that sharpener basically a throwaway. You'll probably be able to use it for a year with normal household use, flipping the stones halfway through. Toss it and buy a new one instead of trying a sharpener that will last forever.

I decided to teach myself cooking over the last year, and I can say that one good knife will be better than a block of knives. I do 99% of all my work with with 2 knives, a Santoku and a Partoku. I occasionally need a paring knife to carve pumpkins, peppers, etc..and I use a bread knife for my homemade bread, of course, but the bulk is done with the larger one.

If I didn't already have a block of generic-brand IKEA knives from before I started enjoying cooking, I'd have 4 knives, Santoku, Partoku, bread and paring. Get the sharpener I linked and a matching set of knives because they look nice and it'll help you from cutting yourself by getting used to the same balance across them.

My amateur $0.02, interested in any corrections or further insights from the pros.

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.

  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:

  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.
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/threeglasses · 4 pointsr/IAmA

At this point that Victorinox is ridiculously expensive. 45 dollars is getting into actual good quality knife territory. Everyone suggesting it has inflated the price over the years. I believe it used to be suggested as a $25 dollar knife. At that price it really was good. Now its just a very expensive stamped knife. I like the rest though.

Figured I should edit and give a suggestion at least. If you want something japanese you can pay 5 more dollars and get something MUCH higher in quality. [Santoku] ( or for 15 dollars more than the Victorinox you can get a [chef] ( Style Japanese Knife. For something European I would go with Ramsey's suggestion to look at Heckles or Wosthof and just prowl Ebay. They will probably be around 45 dollars for a Heckles 8in chef knife.

u/tactical_spatula · 4 pointsr/knifeclub
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/nice_t_shirt · 4 pointsr/vegan

> they kind 'have everything' already

I bet they don't have onion goggles! Sorry I don't have any better ideas. Do they have anything made from animals that is wearing out that you could replace with a vegan item?

u/Juhyo · 4 pointsr/Cooking

This is a link to the whetstone:

In terms of honing versus sharpening:

Even though the knife's edge looks smooth, it is in fact a ton of micro-sized teeth (think of a serrated knife, but with teeth that are muuuch smaller). As you cut, sometimes the teeth will become misaligned -- that is, instead of them all being pointed in the same, specific direction and angle, they might start "bending" or "blunting." When you hone the edge of a knife, you straighten out these teeth and realign them in one direction. Boom, it's cutting more smoothly now.

But sometimes, instead of the teeth simply bending in a different direction, the tip of the tooth might get chipped or broken due to use. Think of a sharp pencil tip that has accidentally snapped. Not so good at writing in a sharp line -- and the knife is not so good at cutting cleanly (it will blunt foods instead). At this point, you need to sharpen the knife by shaving off bits of steel, as you would the lead and wood from a pencil. Once it's sharpened, and you've scrapped off a microscopic thin layer of steel, the knife's teeth are all sharp and ready to go again.

Edit: And a link to a machine knife sharpener

u/NullableThought · 4 pointsr/Frugal

I use this sharpener. I've had it for over a year and it works great. It's only $6 and has really great reviews on Amazon. Plus it's small, so I just store it in a drawer with my knives.

u/reeder1987 · 4 pointsr/chefknives
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/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/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

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/Oneusee · 3 pointsr/KitchenConfidential

This. For sharpening stones, buy a 1k and 6k stone, brand isn't a super big factor. King is apparently pretty good, but I use nawima or something. Edit: These stones.

u/chunkwizard · 3 pointsr/Cooking
u/KellerMB · 3 pointsr/Cooking

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

Nicer knife than the other 2, but you'd have to throw in $8 on top of your giftcard.

u/lulu114 · 3 pointsr/chefknives

Hey, sorry to hear about your house getting broken into. That's a really tough deal and I wish you the best in bouncing back.

On rebuilding your roll, I have a few suggestions. I know I'm in the minority here, but I think carbon steel is less essential to have in a knife roll than stainless. Carbon steel knives are sharp as hell so you don't need to sharpen them as frequently, but even though I sharpen my knives every two days or so, it doesn't actually make a big difference to me if I only have to sharpen every third/fourth day... but again, that's just how I feel. Carbon steel knives also sometimes leave residue on food, so it's essential to have a stainless for some projects anyways. For rebuilding a budget roll, it's important to first have a few (3-4) beater knives for service. This is because you want to have knives that you can use for things like food allergies without having to drop everything to wash off a knife, which can put you in the weeds if you get a lot of allergy/aversion tickets coming in at once. I keep a set of these in my bag as well as a Mercer beater knife, although I like Fibrox as well. My main prep knife is a Tojiro 210 DP Gyutou. It's great for doing fine veg prep like brunoise and I even use it to portion raw fish (but I would definitely get a deboning knife if you're going to be breaking down fish). I definitely understand having one or two knives that you can be proud to keep in your roll, but at the end of the day, it's probably better to prioritize having the cheap essentials in your bag first.


If you've read this and your mind is still set on getting one of the gyutous you posted, I would recommend getting something with a little bit of a curve to it. Japanese steel tends to have a straight edge and some hybrids will be straighter than others. This is useful for motions where you're sliding the tip around the board, but having a curve is important for things like cutting chives where you want some rock to it (like the kanetsune you posted).


As far as sharpening goes, having a gyutou and a fibrox will teach you the difference in how you want to move the blade across the stone for different blade shapes, which I think is a pretty essential sharpening skill to have. I personally own two double sided stones, but since I sharpen my knives with some frequency, I only ever use the 3000/8000 grit.


Make sure you consider all the other things you need in your roll! Get a steel, a few peelers, like 6-8 spoons, tweezers, cake testers, maybe even a mandolin.... it can add up, but all these are essential to have before you buy that awesome aogami. I'm pretty confident you can have an awesome and versatile knife roll and stay under your budget so that you can focus on rebuilding and replacing all the other things that were taken. Best of luck to you!

u/morcillaisthereason · 3 pointsr/KitchenConfidential


tojiro dp chef's knife. straight up best knife for the price. western handle. best of both worlds. so durable and not SO nice that you'll be afraid to use it.

for some reason they're out of stock on ChefKnivesToGo and more expensive than usual on Amazon....i don't know why

u/dagaetch · 3 pointsr/cookingcollaboration

Unexpectedly received a new knife, a Tojiro Gyuto. I had put it on my amazon wishlist months ago as a "well when my current knife breaks or something" thought, forgot that my family has access to that list. So that was a nice surprise! It cuts beautifully and I think I'll be very happy with it.

u/ob-gym · 3 pointsr/chefknives

You're not far from Kyoto, might be worth an hour detour the next time you're in the city. The wiki has a list of well known shops.

You actually have access to the no-frills cheap professional knives in the Japanese domestic market if you're willing to put in ~10000 yen for a high quality blade.

If that sounds like too much trouble, this is never a bad choice.

u/slipperier_slope · 3 pointsr/food

Thanks for pointing me in the right direction. I may go with this knife as it's got some pretty great reviews and a decent price.

u/redmorph · 3 pointsr/chefknives

The reviewmeta on this is all right, they may have spread these out as freebies in a promotional push, but the legit reviews still are very positive. In comparison, Tojiro has no issues with reviews what so ever.

Also this brand is made in China, which is not a negative in and of itself.

u/pyrobyro · 3 pointsr/Cooking


I'm not sure how well those work. We have safety goggles at work for using certain chemicals, and one of my coworkers tried wearing them when he was cutting onions. He said they didn't really help at all.

u/MissPiecey · 3 pointsr/INEEEEDIT

I bought this small sharpener off Amazon and it’s really easy to use and only $6. I feel like it would make your life a lot easier.

u/__PROMETHEUS__ · 3 pointsr/boulder

Knife sharpening is incredibly easy, there is no reason to pay someone to do it unless you've got a damaged blade. Plus it's going to get dull again with use, so why not do it yourself?

A few options:

Inexpensive, great reviews($5): KitchenIQ

Mid grade, I love this one ($37): Chef's Choice Diamond

Not cheap, does serrated as well ($150): Chef's Choice Trizor

You can go the manual route and get wet stones, but that's a bit more time consuming and not really needed unless you've got some nice blades.

u/ihatehappyendings · 3 pointsr/Frugal

Most of the manual sharpeners will make your knife sharp enough to slice paper with draw cuts fairly well. They won't make your knife razor sharp, and are usually preset to a pretty wide angle, meaning they'll never make your knife as sharp as the Japanese styled knives. That being said, they are more durable.

This one is very cheap, sturdy and comfortable and makes knives sharp enough for kitchen work. They'll be about 80% of factory sharpness. Just look up the proper technique of applying almost no pressure and hone your knives before doing this.

If you have a Breadknife, consider this one instead:

It is less comfortable to use, but comes with a diamond rod that sharpens the scallops in a breadknife.

Now if you want to make it razor sharp, you'll need a bit of practice and a finer grit sharpening stone or tool.

If you have the patience, you can just use the smooth(yes smooth glazed) part of a ceramic object to refine and polish the edge. Remove the burr on a piece of cardboard then finish with a strop.

Done that, and you can make it sharper than factory, but isn't really necessary, I did it for fun XP

You can also go old school and learn to use a whetstone. a 200-800 Grit stone costs about $5. These will help completely redo an edge.

1000-3000 grit stones get you to the knife sharpener sharp. Costs around 10$

8000 grit stones get you razor sharp edges, around 10$, all available on Aliexpress, be mindful of the size, some may sell you a teeny tiny one.

Strop I find is absolutely necessary though if you want a clean, and especially a razor edge.

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:

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 -

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

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.

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 . 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:

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/slasher00141 · 3 pointsr/knifeclub

If you want a good and cheap sharpening system, the smith tri hone Or the venerable lansky guided system if you just need to touch up go for a spyderco sharpmaker

u/thegoodbadandsmoggy · 3 pointsr/toronto

Well look at it this way - when your nice sharp Wusthof slices hundreds of times an hour on a cutting board, over time little burrs of steel will accumulate along the blade. These little burrs and frays in the steel will add to increased friction and difficulty when cutting objects. A honing steel will straighten these little imperfections, and help to reduce friction and air resistance, however it isn't necessarily sharper. One removes steel while the other merely realigns (yes it removes steel, but not to the degree a whetstone would). Hope that helped... I think I just served to confuse myself more.

The thread I sumbitted:

Not a lot of replies but hopefully it helps some.

And for OP: I'd recommend this if you want to try sharpening yoiur own knives.

u/kimkaromi · 3 pointsr/AskCulinary

If you don't mind spending the extra 10 bucks, the Wustof Tri-stone (250-100-3000) is a great all-round kit and value for money. I recommend this over the cheaper Smith's Arkansas Tri-hone kit because the Wusthof kit uses water stones and I don't have to futz around with oil. But if you don't mind using an oil stone, nothing wrong with the Smith's.

I use a 250-1000 combo King Kotobuki waterstone for sharpening , and a 6000 King Kotobuki waterstone for honing/polishing. But this kit is a little pricey in the total.

PS: Here's a great video for technique:

u/bravo_zulu · 3 pointsr/knives

In the comments on Atomedge's Sharpening Guide he suggests two under $40, the Smith's TRI-6 Arkansas TRI-HONE Sharpening Stones System or the King Combination Waterstone. The TRI-HONE is the first one he suggest because the course will get out dings and the other two stones will make the knife razor sharp. He suggest's the Waterstone because although it'll take a while to remove dings or re-profile the blade, the muscle memory you would gain would help your sharpening skills.


u/zuriel2089 · 3 pointsr/knives
u/sjt646 · 3 pointsr/knives
It's what i use to sharpen everything i own. Its reasonably priced and i can get everything i own to a razors edge.

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

One pairing knife: Victorinox Cutlery 3.25-Inch Paring Knife, Small Black Polypropylene Handle

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

One knife sharpener: Chef's Choice 463 Pronto Santoku/Asian Manual Knife Sharpener

One bread knife: Mercer Culinary 10-Inch Wide Bread Knife

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

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: $229

Victorinox Chef's knife. Cheap, and again very well reviewed by Cook's Illustrated and many bloggers: $27

Victorinox serrated knife: $25

Victorinox paring knife: $8

Cheap and well reviewed knife sharpener:

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

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

Victorinox 4-Inch Swiss Classic Paring Knife with Straight Blade, Spear Point, Black

Victorinox Cutlery 6-Inch Semi-Stiff Boning Knife, Black Fibrox Handle

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

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'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.

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-- 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.):

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/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.

Ok so $45 now.

u/ricecracker420 · 3 pointsr/pics

On the lower end, check out victorinox

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

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

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

Japanese, european, hybrid

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

Japanese knives in general have a thinner angle than european ones

I personally like hybrid knives

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

also, read this for reference:

u/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.

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

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:, 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.

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/Stormrider001 · 3 pointsr/knifeclub

Okay, where to begin?


Sharpening a knife is actually a very simple process. The overall goal is for you to maintain an angle throughout the sharpening process while sharpening from course to fine grits (Course = smaller #s and Fine = Higher #s). Often people use cheap knives and sharpeners and learn good habits (maintaining angles) before upgrading to higher tier stones. The issue you have is the you are dealing with a premium steel knife which is much harder, holds an edge longer( needs sharpen less often) and takes more time to sharpen with a majority of sharpening materials. If you are dealing with Elmax steel I would recommend that what ever sharpener you get it should have diamond and ceramic stones as these are harder than the knife material and can cut it efficiently unless you are using some belt or grinder system. Since you are a beginner I would recommend that you use a knife sharpening system as you could have more accidents sharpening the knife free hand. Believe me it sucks when you screw up a knife edge while sharpening and you have to spend way too much time fixing your mistakes so the knife can actually cut. In short I would use a test knife in any sharpener to see how it works properly and after you are more confident use the system you choose. Also some of these might be excessive especially if you only have a few knives. Some of the higher end sharpener are what professionals use in their shop (who knows if you get good enough you can make some money).


  1. The Lansky Diamond system ($67) is a great place to start as it has 70/120/280/600 grits but you also have to purchase the C clamp stand ($15 and you do need it as you will get tired holding the thing) and higher grit (1000) ceramic stone ($13) and 2000 grit stone ($12). Leather strops with compound if you want an absolute finish. The only complaint I would have about this system is that the stones are not of the highest quality and stop working as the diamonds fall off. The sharpening guides also are fixed and you have to use a angle measure (your iphone can use its compass app) or some math (trig) to find the position to get an accurate angle throughout the blade. There is a work around stone holder ($60 )That can use Edgepro stones and is longer (better strokes). So with everything but the strop and the 3rd party holder you are looking around $120. $200 with the upgraded stone holder.
  2. The KME sharpener is very similar concept except that the angle guide is moveable but I must still stress that the angle needs to verified again. Shabazz also explains this in his review. It also has a nicer case. I think you still need to buy the base for this one as well. Like you said it runs around $300 with every thing.
  3. at $350-575 there is the wicked edge . Hear great things and it will get the job done faster but it is expensive! You can get a Tormek at that price now.
  4. If you do not want to spend a ton of time sharpening and don't mind belt grinding the Ken Onion Sharpener ($126) is great. Note: it will create a convex edge and if that is something you want great! Video
  5. Going off the deeper end we have the Tormek T4 ($400-550 or $700 for the full size) which is essentially a wheel grinder made for edge knives and tools. Considered by many to be the best you can get
  6. There is also the TSprof ($700) which is essentially a bigger top tier KME sharpener. Video
  7. If you want a simple top tier diamond system DMT Course Set and Fine Set =$200 total. Note that although expensive. These can be used pretty much for decades provided that you take care of them (use diamond abrasive fluid). You can also use water stones but there are so many out there I do not know which brands and how much you could expect to spend with those.


    Note that I only mentioned the higher end sharpening systems under the assumption that money is no objection and you wanted it to sharpen you knife efficiently but I wanted for you to see what types of systems are available are certain price ranges. If not mentioned above you might need a strop and fine compound to get a mirror edge.

    Okay now here are some cheaper systems that are similar to some of those above but cheaper.

  8. 5 gen Sharpener (ebay) ($40). This is like the KME Sharpener but cheaper and you can get 3rd party Diamond Plates set (140/400/1000) cheap ($25)
  9. Edge Pro clone - cheaper end copy of the Edge pro. I think you can also use the diamond plates as it is around the same size.
  10. Lulu sharpener ($90) if you can find one... it is a copy of the Wicked Edge. Looks like it also uses the Diamond plates mentioned earlier.

    ALSO: get a ceramic honing rod ($20). Often times knives just need honing to get back that razor sharp edge and maintaining it with a rod will prolong your edge and mean you sharpen less.


    Hopefully this has helped you somewhat and sorry it took so long to respond, it just takes time to type all of this out(2hrs! where does the time go?) and cite the products. Personally for me, knives for me a fun hobby and it tends to have a meditative effect on me when I sharpen them. I also hope that you come to enjoy sharpening your knives just as much.


    And welcome to sharpening!
u/snwebb88 · 3 pointsr/knives

ken onion work sharp, i have the regular version and i highly recommend it, BUT the real beauty of the ken onion version is the adjustable angles of it.

goes up to 6000 grit and can put an excellent finish on any knife. The one caveat is that you need to make sure and not heat the blade up too much, i.e. short, quick passes, you can even dip the blade into cold water in between passes to be sure it is always cool and wont mess with the temper. I haven't had any real issues with that though

u/gtlcvbagus · 3 pointsr/newsokunomoral


  • 本 (東南アジアにいた頃アメリカのAmazonから)
  • CD
  • BD, DVD (ジブリ) ← 安い & 日本語トラックは当然あり
  • ナイフ


    今ならGoogle純正のスマホ + Copperhead OSとかだろうか


  • 洗車アイテム5点セット $39.99 ¥18,714

  • 紙やすり(ベルトサンダー)を使った刃物研ぎ機 $129.95 ¥26,020

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.

u/syntax · 3 pointsr/AskUK

With modern metallurgy, a cheap stainless steel blade is plenty good enough for kitchen use - provided that you can give it a proper sharpen.

The incremental improvement from a basic, hardened, stainless steel blade (420 or such) to a top of the line stainless (like N690 or S30V) are, in my opinion, not going to be worth the money for general kitchen usage (unless you're a pro-chef and using them practically all the time. And even then I'm not 100% sure on that).

The fancy steels all have better edge retention - i.e. longer time between sharpening. The other features of advanced steel (stronger and/or tougher, so could be lighter etc) really are not relevant; and basic stainless steel is 'stainless enough' - the few cases where the fact steels have higher environmental resistance are not going to be common in the kitchen [0].

The problem with better edge retention - is that it's not perfect, and therefore you still need to be able to sharpen them. Reglular steeling of the blade will stretch the time between sharpening (and improve the edge in use too - well worth getting into that habit) - but not eliminate it.

Even a ceramic knife will need sharpened eventually - although that can be long enough you could just replace it (but if it chips, then you're sunk). Sharpening them is not easy either - needs diamond tools to do so. (And they're not always perfectly sharp from the manufacturer either. I've touched up a fair few 'new out the box' ones in my time).

Perhaps I'm biased; given that I do a fair bit of wood and metal work, and thus sharpening things is second nature to me; but I really think that getting a jig based sharpening set is probably a better use of time and money. Something like only take a little practice to use; one doesn't need a lot of experience to get consistent results, and it will transform your existing knives amazingly. (I have a kit like that, and use it as a small 'travelling set' - mostly I use stones freehand, but that takes a fair bit of practice to get good results). My kitchen knives are all 'cheapest full tang from the supermarket', but visitors are often amazed how good they are - just because I keep them sharpened.

Anyway, there might well be other reasons to replace your existing knives; but given that sharpening gear is non-optional (in the long run), then that's where I'd recommend to start. Not quite what you were asking for, but I figured giving you a different way to view the situation might be a helpful insight; whatever you do.

[0] Compared to, say, a dive knife for sea used.

u/2580741 · 3 pointsr/videos

Well, if your knives are not expensive, professional-grade stuff, you could always just invest in a new knife ¯\(ツ)/¯ You don't have to drop $100+ on a knife to get something decent. I own this one, and make a few passes with the sharpening steel every use, and it's still sharp as the day I bought it.

Otherwise, you could look into a sharpening system like the Lansky Sharpening System. It has a guide so you don't have to sharpen freehand. It's moderately pricey, and I would suggest buying one or two additional hones for it (the case has two extra spaces for them \^-\^) but if you have a couple knives you want to keep in good shape, its a good investment. I enjoy using it, it's meditative. It might take 30 minutes per knife to completely refinish the edge, or just a couple minutes to bring it back to sharpness.

u/Lotronex · 3 pointsr/AskCulinary

Grab a Lansky sharpener, almost impossible to screw up, and you can get a good, consistent edge. You can easily put a double bevel on your knives, which will help the dulling your getting.

u/andryuxa1985 · 3 pointsr/sharpening

I have this one:

Smith's PP1 Pocket Pal Multifunction Sharpener, Grey

I will try, but can it sharpen single bevel ?

u/shobgoblin · 3 pointsr/chefknives

I would grab an 8" Victorinox fibrox chef's knife to start, tough to go wrong with that one. Most would then recommend grabbing a smaller knife like a paring knife or utility knife, and a 10" bread knife. If that sounds good and you don't want to think too hard about it, this should do the trick. If you want to think about it a little more, read on.

The chef's knife is almost always a must-have and the Victorinox is pretty tough to beat for the price. I like a heavier bread knife because I find mine useful for large, tough things like cabbage, but if you don't see yourself doing that type of thing, the Tojiro F-737 Bread Slicer is really nice and really inexpensive. For something a little heavier, the Mercer Millennia 10" bread knife won't be as graceful but should tackle anything and is equally inexpensive. Finally, the small knife. I'm not the biggest fan of traditional small paring knives because the only things I use them for, like hulling strawberries, coring tomatoes, and eyeing potatoes, is better done with a bird's beak knife and they're too small to do anything else. I find a 5-6 inch utility knife is more useful for when I want to handle small things. So the set I would get would look something like:

Chef's, $34.99

Bread, $13.39

Bird's beak, Wusthof because the small Victorinoxes can feel a little flimsy, $9.95

Utility $25.50

That comes out to the beautiful price of $83.83 which leaves a little room to get the perfect set of edge guards if you don't already have a block, or a smooth honing steel for that perfect edge. Now, someone please drag me through the mud for recommending a bird's beak in a starter kit.

u/avgeek_16 · 3 pointsr/Sourdough

I recently purchased a Mercer bread knife on Amazon, and I love it! It works really well with crusty bread and large boules. Here's a link:

u/ShaneFerguson · 3 pointsr/Breadit

This thing is a beast. It makes quick work of even the heaviest crust.

Mercer Culinary M23210 Millennia 10-Inch Wide Wavy Edge Bread Knife, Black

America's Test Kitchen agrees:

u/TicTocTicTac · 3 pointsr/ottawa

Okay, if you really like Cutco's bread knife, all the power to you, but I'd like to give you an alternative point of view.

I actually have the Cutco bread knife. I bought it lightly used through Kijiji a few years ago on the cheap.

But last year I discovered America's Test Kitchen and started geeking out on their equipment review videos. Here's a link to their video about serrated/bread knives.

Last Summer I bought their winner, the Mercer Culinary 10 inch bread knife (currently $27 on, and I must say I prefer it compared to the Cutco. The Mercer's handle is much larger and more comfortable; its serrations are wider and deeper, making for an easier experience cutting tough crusts and dense breads, which goes in line with ATK's findings.

I still have the Cutco and do reach for it on occasion for some basic breads, but overall I find the Mercer more useful.

u/3blitz3 · 3 pointsr/Breadit

I've enjoyed my Mercer, no complaints. (And if it matters to you, it was the top pick by America's Test Kitchen)

u/Scienscatologist · 3 pointsr/INEEEEDIT

Just get a serrated deli knife, aka bread or sandwich knife.

Purists will insist on a chef knife made of the finest steel, but the reality is that you'll find these workhorses in just about any deli or sandwich shop you walk into, because they'll cut anything, are stupid-easy to use, and last forever.

u/menacedenis · 3 pointsr/Breadit

Mercer Culinary M23210 Millennia Wide Wavy Edge Bread Knife, 10-Inch, Black

u/TOUCHER_OF_SHEEP · 3 pointsr/EDC

It's definitely enough for a nice knife, though you might want to go a bit higher for a great knife. The KaBar BK2 is actually designed with things like batoning (hammering the knife through wood as a kind of faux hatchet using another piece of wood against the blade of the knife as the hammer itself) or chopping. It's a bit over $60, currently available for $69 to be precise, but as long as you don't flat out abuse it (prying heavy things, for example) it'll serve you well and quite possibly for the rest of your natural life.

At a lower price, you can get the Condor Bushlore, which at $35 is a perfectly valid choice that will serve you well indeed.

For an even lower price yet, the Mora Heavy Companion is from one of those few cheaper knife companies that does incredible work. I wouldn't baton with it, honestly, but even if you did it'd probably hold up just fine.

At a more expensive range, the Ontario Rat-5 is an amazing bushcraft knife. The Fallkniven Pilot Survival Knife is also an amazing knife. The Benchmade Bone Collector is spectacular knife made in D2 tool steel, one of the better steels available at that price. Another amazing knife is the Spyderco Bushcraft made in O1 tool steel. Finally, the Benchmade 162 is a pretty amazing knife.

One thing you'll notice about all of these knives with the exception of the Pilot Survival knife and the BM 162 is that they're all carbon steel knives. Carbon steel is a lot tougher than stainless (with a few very, very rare exceptions I'd never trust a long knife to be stainless steel) with the trade off of being a lot more of a hassle to take care of, since it needs to be regularly cleaned and oiled.

If you want a fire starter, carry a magnesium fire starter. With the carbon steel knives, you can probably strike it against the back of the blade to create the sparks you'll want and if not (like with some of the coated ones) you'll be carrying the striker anyway.

For sharpening, you'll want to get a decent sharpening setup and start stropping. A couple of easy sharpening systems would be the superior Spyderco Sharpermaker (usually available on Amazon around the $50 mark) or the Lansky Sharpening system which while cheaper isn't as good. You could take the time to learn how to free hand it, but most casual users don't care that much because it takes a long time to get proficient at freehand sharpening. Stropping is running the blade against something like smooth leather (usually smooth leather, actually) to remove burrs along the blade of a knife made by use and sharpening and the restore a blade to a better edge without removing metal. Stropping allows for a level of sharpness unachievable by sharpening alone and extends a knife's lifetime by allowing sharpness to be achieved for longer without removing metal from the blade. To learn how to strop, watch videos on YouTube or check out guides from the sidebar of /r/knives.

Finally, if you want a whistle, just carry a whistle. If you want a mirror for signaling, carry a small signaling mirror or mirror polish the knife you buy (a process where you sand the blade with increasing grit level sandpaper until it shines like the sun and you can see yourself in the blade).

If you have any more questions, feel free to ask.

u/unnecessary_axiom · 3 pointsr/knives

I got and use the Spyderco Sharpmaker ($54). It's very easy to use, and sharpens my Tenacious to easily shave arm hair. Comes with an instructional DVD.

u/Detach50 · 3 pointsr/knives

Spyderco sharpmaker! For $100 or less you can get the sharpmaker and the ultra fine rods. After ten minutes, you'll be an expert with a shaving sharp blade.


Edit to add link

Edit to fix link

u/sandmansleepy · 3 pointsr/LifeProTips

A couple whetstones is just about the simplest that you can do, one coarse and one fine. I like using traditional whetstones, and I get great results, but when I am lazy, I use a guided sharpening system of some kind. Pull through sharpeners destroy your blade, making nicks into bigger nicks. Don't use those. I use a spyderco sharpmaker or a lansky system when I am lazy, and for people who don't want to spend hours and hours getting good at freehanding with whetstones, these are probably the best options. Links are below.

If you have more questions, or are truly interested or into knives, come check out /r/knifeclub

u/BlendinMediaCorp · 3 pointsr/Cooking

My mini food processor has been surprisingly useful, for dips, spreads, and sauces. I don’t really bake, so between that and my immersion blender, I have most of my blending/whirring/processing needs met.

Life improved after I got 2-3 more cutting boards in big and small sizes. And then maybe 1 more.

A GREAT bread knife is a revelation. Cutting baguettes for a party is no longer a chore I dread.

I got this spinning utensil holder — it’s comically large but I love having my 6 pairs of tongs and all my spatulas and wooden spoons and whisks within easy reach.

My Spyderco knife sharpener is easy to use even for someone with zero experience, and I’m so darn happy every time after I use it because my knives cut so much better. [Edit: one too many words]

u/_snacknuts · 3 pointsr/Cooking

I've been using this SpyderCo Sharpmaker for a couple years and I've been really happy with it. Makes it dead simple to get the proper angle consistently while sharpening.

u/CokeCanNinja · 3 pointsr/EDC

I would recommend a Spyderco Sharpmaker over that kit. I have a similar kit to what he posted, and it sucks. The Spyderco Sharpmaker is much better, and cheaper.

u/RefGent · 3 pointsr/chefknives

This would be my first choice, link is for the the 9.5", the 8 is 20cad more for some reason:

House of Knives is having a sale on the Global 8" chef, this would be my last choice:

There is also the Tojiro DP on Amazon, solid budget performance, widely recommended:

If you wanted to save money, there are the Mercer knives on Amazon, not amazing, but I would still choose it over the Global:

u/uniden365 · 3 pointsr/Chefit

Lots of buzz words and nonsense on that website.

For an 8" chef in VG-10 check out this tojiro DP gyuto. I personally owned one for awhile and its a good knife with great build quality for the price.

For a higher price point knife, check out this TS madam. The manufacturing is identical as the Mighty Mac at a fraction of its $160 price.

I have bought two knifes from that ebay seller including this one and have not been disappointed.

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

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/Revrant · 3 pointsr/knifeclub

I'd like to enter.
I don't deserve it, but I really only have one of these for the moment:

I don't think I want to use it on my $150 benchmade...

u/Andxr · 3 pointsr/SWORDS

This is the easiest way to sharpen a knife/sword if you don't mind having bevel. I have used this to sharpen stainless steel and carbon steel, works great.

u/FrenchyRaoul · 3 pointsr/Cooking

I have a slightly cheaper one that does a very good job, as well.

u/YaoPau · 3 pointsr/Cooking

Awww yeah!!! Crazy high ratings on Amazon and for good reason imo.

u/Slamjam2k13 · 3 pointsr/fatpeoplestories

>Easy crock pot recipes


First things first lets get some spices. A good base would be salt, pepper, cumin, paprika, chili powder, oregano, garlic powder/salt whatever also some of the onion variation and seasoning salt.

>Other flavor enhancers

Some sort of vinegar (I use apple cider)

[Liquid Aminos] ( (it is like soy sauce, I add it to dishes at will and it has not failed me yet.)

A soup base(chicken, beef, whatever. You add water and you have soup. You can other things if you feel like it.)

>Other useful Items

Potatoes (last a while and nice to have around)
Onions (Used in a bunch of dishes)
Beans of whatever type(They do not expire quick and you can add them to pretty much anything for dat protein)

Music (To play while you chop things and turn cooking devices on)

A damn knife sharpener (This turned my shitty walmart knife into the ultimate cutting device)


Do not be afraid to stock up on meats especially when they go on sale. I am assuming you have a freezer.

These recipes do not contain exact measurements. Because you are cooking not baking. Easy recipes like this are very forgiving and you can season them to your liking.

Edit. I replied to the wrong post a few times so it is not as organized as I would like, but oh well.

u/bobsmithhome · 3 pointsr/Cooking

Here's a great knife sharpener: AccuSharp 001 Knife Sharpener.

I tripped upon it in some article about the highest rated items sold at Amazon. I bought it and it is awesome. Here's a link.

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.

u/volunteeroranje · 3 pointsr/Cooking

No worries, here's the knife:

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 or whustof 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

As does the classic
Wusthof Classic 8-Inch Chef's Knife

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/Qu1nlan · 3 pointsr/Random_Acts_Of_Amazon

Hello. In general I'm not good at guessing things, but I'm going to guess that your favorite animal is the best animal, which is of course the sea lion.

You should have cutting boards. I should have the ability cook Star Wars things.

u/retardrabbit · 3 pointsr/DIY

I can't, for the life of me, find the it, but someone made a post about using flexible cutting boards to create a lamp shade.

Maybe give that a shot?

Nice job overall, I like the aesthetics of your lamp.

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?

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/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/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/GyroscopicSpin · 2 pointsr/AskReddit
  • Chef's knife 1 [2] ( 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/alex10819 · 2 pointsr/food

Sounds like the Henckels "International" to me. For example:

I use a

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/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/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.

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/tsdguy · 2 pointsr/Cooking

I recommend an Accusharp draw sharpener. It's cheap and highly effective - keeps my Victorinox chef, filet and utility knives very sharp with little effort.

I have no issue with folks using stones and such to sharpen but that's a skill that takes time to develop and seems unnecessary with a utilitarian (ie, inexpensive) knife like the Victorinox.

I've been using it for several years and have noticed no knife damage or excessive metal loss.

u/SWEGEN4LYFE · 2 pointsr/AskReddit

Like say, this one, which is both cheap and highly rated.

u/ab2650 · 2 pointsr/AskReddit

If you like sharp knifes, an AccuSharp ($8.50 on Amazon) is the cheapest, fastest, bestest way to keep them sharp.

u/mf_dk43 · 2 pointsr/AskRedditFood

Don’t ever fucking use a blunt knife, always try to keep it sharpened.

Here’s a link to a very easy to use sharpener that I always use this cheap but very good knife sharpener

u/LuckXIII · 2 pointsr/AskCulinary
  • Ah this is actually a big topic.
  • For a hone, you have three options. A basic grooved steel, a ceramic rod, or a diamond coated steel. The grooved (most common) and the diamond will hone your edge but will also sharpen for better and for worst your edge at the same time due to the courseness of the grooving / diamond coating. The ceramic will do the same, however because it's smooth, it's usually designed to give you a very fine grit at most in it's "sharpening" process ie removes as little metal as possible, maybe at most polish the edge a bit which favors most nicer knife owners. For a western style knife such as yours, and especially stamped blade with a low hardness, your edge usually will roll and fairly often and thus a hone is actually best for you to own and use on a somewhat daily basis. I recommend any non diamond, grooved steel although I find that diamond steels grind far too much metal at inaccurate angles (due to the very wild free hand motion of steeling) but does help give you a quick toothy edge. My personal one of use is ceramic.
  • As for sharpening, while I don't like pull through or machine sharpeners at all and personally use stones, I don't exactly recommend them for you. The reason is I just don't see the time spend hand sharpening on stones worth the blade/blade material. That is, your knife isn't designed to hold an extremely keen edge, nor is it designed to hold an edge for an insane amount of time, thus for me, when I use a nox or a stamped blade a pull through or a machine sharpener is fine by me. As recommended the accusharp , or any of the decent chefchoice sharpeners will work very well for you. However if you want to progress and learn, then I recommend a low to medium grit combo stone. Say 600 and 1000/2000 so that if you feel like it, you can reset the bevel and then give your knife a decent working edge.
  • Now say if you upgrade to nicer blades, then by all means stones is the way to go if not an Edge Pro system. Reason for it is that your paying for very nice metal on your blade and thus the very aggressive grinding actions of machine and pull thru sharpeners hurts your investment far more than helps it. Further more, you control the angle and the fineness of your blade. Have Super Blue core steel? Hap40? Bring that sucker down to 9-10 degrees a side with a 20k mirror polished edge. I like to see a machine do that. Plus, usually, with these 'nicer blades' your often running into Japanese knives. J knives are usually made with pretty hard metals, hrc 60+ which does not work with many steels on the market since J knives aren't designed for that to begin with. J knives are designed to have keen, hard , steep edges that are meant to be held for a long time and most likely to chip than roll so whenever it's time to touch up, it's by stones only.
  • Anyways thats likely more than you ever wanted to know, so to answer your OP, for a steel I recommend the Tojiro Sharpening steel, if you prefer the ideal of a diamond steel giving you a toothy edge while your hone then a DMT fine will suit you. If you want your hone to just hone and not sharpen, then the Idahone fine is pretty much everyone's favorite.
  • For sharpeners the AccuSharp is my favorite pull thru sharpener, the Spydero sharpmaker wasn't too bad and any of the common electric sharpeners will give you a working edge pesto pesto "pro" or get a basic combo stone
u/cannellbd · 2 pointsr/KitchenConfidential

I've been using a 7" Victorinox Santoku for the last two years with no complaints. It's very light and thin, and I like it more than my chef's knife because I'm far less likely to stab my fingers. I haven't touched any of my other knifes (apart from a boning knife used to clean steaks) since Easter.

At the same time, I also ordered an AccuSharp Knife Sharpener to go into my kit and my Santoku is just as sharp now as it was brand new even after two years of almost constant use.

u/heyitslongdude · 2 pointsr/AskCulinary

For an everyday home kitchen use, spending an extra $100 or $200 won't do much for you. Some brands are really nice and they can keep their edge so you don't need to sharpen it as often, but you can still do the same with a decent one. Just don't go to Walmart and think you found a good knife. You can find a decent Wustoff knife online or even better, at your local restaurant supply store.
As for whetstones, they work but for me personally it does take quite a bit of time and you can get the same affect from using something like this

u/HawKarma · 2 pointsr/budgetfood

I have this exact knife and I'm very, very happy with it. I also got the AccuSharp sharpener, which I use about once a month to keep the knife at its best.

u/ellendar · 2 pointsr/SWORDS

Yeah I totally feel you on that. An option if you don't want to send it out and don't have access to a belt grinder is to buy an "accusharp" It obviously isn't ideal, but it does a pretty good job and is mostly idiot proof.

u/pursehook · 2 pointsr/boulder

Fortune Prod 001 AccuSharp Knife and Tool Sharpener $7.50

I have this one. It seems to work fine -- it is crazy cheap -- but I don't have major sharpening needs.

A friend who used to work in a kitchen was once over cooking and sharpened a bunch of my knives with ceramic -- the bottom of a tea cup. Just a tip, if anyone wants to show off sometime. :)

u/jhchawk · 2 pointsr/Cooking

If you're going to just buy a cheap knife and sharpen it, this $8 handheld sharpener will get it razor sharp every time. It just takes off a ton of material with every sharpening.

I would never use it on my nice knives, but it's effective. I use it to sharpen fish filleting knives.

u/TheRealSuperman · 2 pointsr/howto

What's your opinion on this? I got one based on the good reviews but I'm not that impressed. Seems to make the knives go dull very quickly. Will this system keep them sharper longer?

u/ManiacalV · 2 pointsr/whatisthisthing

A honing steel doesn't sharpen, but is more for putting an edge back on an already sharp knife - but if you're truly dull it's not going to do much. I say a video once where he made a foil version of a closeup of the blade's edge. As you use it, the thin foil on the edge gets pushed down. Rubbing it down the steel unfolds those super thin and sharp edge bits. Honing shouldn't remove metal while sharpening will.

I don't have really expensive knives, so I have a little ceramic sharpener I use for when I get dull and then my honing steel to keep them happy the rest of the time.

I know a lot of people with $500 Chef's knives will wince at this, but it works great for me when I need to sharpen.

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-

higher dollar items include-

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.

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:

Expensive pick (the one I use):

Also consider ceramic if you don't want to sharpen:

Pairing Knife:

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.


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] ( 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/FatChefBR · 2 pointsr/mildlyinteresting

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

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

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

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

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

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

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

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

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


Henckels (forged):


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

Victorinox Fibrox:

Victorinox basic:

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

u/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/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/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.

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:



u/thenemophilist23 · 2 pointsr/Cooking

I've never been sorry I splurged a bit for my Wusthof knife

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/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/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/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/viciousvixen26 · 2 pointsr/Random_Acts_Of_Amazon


I recently purchased a slap chopper. I am staying with my friend and I don't have a good set of knives so this thing is awesome. It also helps e release some of my pent up frustration. Yesterday I pounded on the poor mushrooms so much I ended up with a mushroom puree.

Cutting boards

u/bubblegumtrees · 2 pointsr/Random_Acts_Of_Amazon

What are you up to? I just got back from work and am now sinking into the couch while my friend plays video games.

Your favorite animal is the magestic penguin.

My list: Fabulous deer nail decals

Your list: Getcho self some flexible cutting boards

u/buttsarefunny · 2 pointsr/Random_Acts_Of_Amazon

Hi! I don't know what to say other than that you are a cool person and I'm having a decent day. I'm freezing cold, though, I live with two people addicted to air conditioning.

Your favorite animal is the monkey.

You need this because I just got some cutting mats like this and they're awesome.

I want this yarn because it looks awesome.

u/KatelynnPwnz · 2 pointsr/Random_Acts_Of_Amazon

I was just gifted this key holder I love it, its perfect size and pretty, my SO and I hang our keys and sunglasses on it! :)

This retro toaster oven/coffee maker is cute and it comes in different colors!

A nice shower head I HATE the low pressure spray everywhere shower head that came with my apartment. Lol

Tupperware is essential I didn't realize how important it was when we first moved in until my SO had to take macaroni salad in a ziplock for lunch xD

Cutting boards are also really helpful! I have a marble one for meat but the flexible ones make cutting up veggies and adding them to your dish way easier!

u/hello-everything · 2 pointsr/Random_Acts_Of_Amazon
  • /u/paradoxikal needs this Raid to get those pesky spiders off her front porch!

  • /u/stjh needs these paintbrushes for her beautiful artwork.

  • /u/MCubb could always do with some more Perler beads.

  • /u/pandas_mom needs this shirt for Father's Day!

  • /u/ReisaD needs these pans or this cutting board.

  • /u/call_mecthulhu needs this power cord for his daughter's video monitor!

  • And /u/nikky2069 needs this cookbook for getting back on track health-wise.

    Thanks for the lovely contest! You're awesome!

u/ReisaD · 2 pointsr/Random_Acts_Of_Amazon

Goodbye Eleven to be honest? We could use these pans because we really don't have many pans. :( Or these cutting boards so I stop using plates that flip on me or make me hurt myself.D: Thank you for this contest!

u/missxjulia · 2 pointsr/Random_Acts_Of_Amazon

cooking related item

The weirdest thing I have tried and liked would probably be wild game animals (rabbit, elk, venison) Especially elk jerky! yummy! I also tried smoked cockels and smoked salmon while in Alaska, it was quite tasty with crackers.

I love food!

Thanks for the contest.

u/VenetiaMacGyver · 2 pointsr/shutupandtakemymoney

Yeah, those thin plastic sheets you can bend are super useful and very cheap. They don't have a built-in sieve but you just fold 'em to "funnel" the stuff into a sieve; no muss, no fuss.

@ /u/cellularbreakfast (OP):

u/darthpoopballs · 2 pointsr/AskCulinary

[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.

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

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/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 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/throwdemawaaay · 2 pointsr/Cooking
  1. You'll probably want at least one non stick pan for eggs. Teflon is not harmful provided it's not heated to around 500F. It's used in medical implants and is totally inert in the body.
  2. Generally it's better to go for quality, but you don't have to go all out. For any of the big premium price names, there's a mid priced brand that's virtually the same product. Stuff on the very low end tends to be trash.
  3. You should have around a 10" nonstick pan, an oven safe 12" pan you can use at high temperatures, a 4-6 quart pot or dutch oven, and maybe a larger stock pot. Supplant that with some baking sheets and you've got enough to cook for 4-6 people or so.
  5. I'd say follow your interest in recipes more than anything. Motivation is a big deal, and if you think the food is boring you'll be tempted by the drive through.
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.

u/awksomepenguin · 2 pointsr/AskMen

Highly recommend this knife or similar.

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

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.

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

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.

u/lol__irl · 2 pointsr/chefknives

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

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

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

u/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: 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.

This is the equivalent victorinox:

u/DarcyFitz · 2 pointsr/AskCulinary

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

u/BMRr · 2 pointsr/smoking

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

u/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/AllGoldGold · 2 pointsr/knives

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

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

u/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.

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

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.


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

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

Other misc. tools that are quite handy:

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

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


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

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


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

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

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


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

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

u/chive_machine · 2 pointsr/pics
u/deely153 · 2 pointsr/knives

The Work Sharp Ken Onion Knife Sharpener kit has been on my wanted list for a while now. It looks really versatile.

u/Danzarr · 2 pointsr/KitchenConfidential

my friend uses a work sharp ken onion edition to sharpen his knives. same concept as doing it with the dremel, but it has a built in guide to control the angle and belts that go up to 12 k grit. if you are really looking for a short cut in sharpening, i would say give it a look.

u/oldpeopl · 2 pointsr/Albuquerque

You'll laugh and I am FULLY AWARE this is not professional, but on the off chance you just meant really sharp knives this has been almost irreplaceable for me for the last few years Work Sharp WSKTS-KO Knife and Tool Sharpener Ken Onion Edition can do teeny knives all the way up to shovels! Really great buy in my opinion.

u/SysUser · 2 pointsr/interestingasfuck

Would these work for my kitchen knives?

Edit: Anyone have experience with these?

u/Jarteaga123456789 · 2 pointsr/knives

From what I understand you're looking for something like this...

Fairly cheap, gets the job done, has replaceable belts(aka stones?) and pretty durable.

EDIT: Full disclosure I only have experience with the original work sharp which was adequate but had some problems. From what I've read online the Ken Onion edition seems to have worked out all the issues.

u/derkumi · 2 pointsr/Cooking

Check out Alton Brown's website:

particularly his guide on knives. cant stress how much a good knife will change how you cook. seek out Tojiro knives on amazon, good and reasonably priced. I would recommend a santoku or something like this

u/chirsmitch · 2 pointsr/Cooking

People have mentioned the Tojiro Gyutou when this was asked before.

u/eskimoexplosion · 2 pointsr/AskCulinary

Reddit is firmly on the victorinox train and that's great. They're great knives. I want to offer you another option though. I've used a lot of knives throughout the years and I loved my forschners, but at the end of the day they're never going to be as sharp and stay as sharp as you would like. I moved onto the Tojiro DP they're a big step up from the victorinox chef knives for roughly $10-15 more in price. They're made of good quality Takefu VG10 steel, the same steel used in a knives that are a lot more expensive. If you maintain it you won't have to upgrade to something better when you're ready.

u/epsileth · 2 pointsr/cookingforbeginners

Onion goggles, because you want to look cool, and want to hurry up? Lol

u/IAccidentallyA · 2 pointsr/AdviceAnimals

Only temporary as your eyes get used to the world without a shield. Onions still suck, but that's what these are for.

u/jemartian · 2 pointsr/BabyBumps

Have you seen these types of glasses? My mom has a pair (no clue what brand) and they work really well. None of the other tricks have worked for me. I think onions might even be worse right now:(

u/vvanasten · 2 pointsr/MealPrepSunday

>I have to convince my SO to cut them up, as we're both onion criers

My SO and I are also onion criers. It may sound crazy, but onion goggles work really awesome for us.

u/limefest · 2 pointsr/LifeProTips

I swear by my onion goggles.

u/DrStephenFalken · 2 pointsr/lifehacks

No it's not an acquired skill there's plenty of good sharpeners out there all you do is stick the knife into it and pull back. Like these I'm a cook and we have things like those in our kitchens to sharpen our knives in-between shifts with no problem. For a home cook it would more than likely last them a life time. For a pro cook just keeps the blade maintained.

u/masayaanglibre · 2 pointsr/Random_Acts_Of_Amazon

"You can't trust everything you read on the internet"
-Abraham Lincoln


u/herpderpdoo · 2 pointsr/sharpening

From someone casually interested in learning the craft, using cheap sharpeners on cheap knives is ok. I had this for a while with a $20 knife set and it kept them from being dangerously dull, but they weren't particularly sharp.

With good knives you don't want to run them through that, because it will change the geometry of the knife and make it harder to sharpen later. Getting them professionally sharpened is the best way to go if you don't want to learn yourself, and getting them professionally sharpened by someone that does whetstone sharpening is better still. If you want that edge to last there are a few things you can do: always use a cutting board, always clean and dry the knife off immediately and by hand (very important for high carbon, still important for stainless), and pick up a honing steel and learn how to use that. That way you can limit how much you have to spend on professional sharpening.

u/60secs · 2 pointsr/Cooking

This will do you ok for $6. The trick is to twist it a bit and don't push down hard. That way you're sharpening the side of the metal instead of smushing the edge. I use this to keep a cheap meat cleaver really sharp.

u/sublimesam · 2 pointsr/Tucson

This knife sharpener works surprisingly well. I use it at home about once weekly on my chef's knife and no tomato stands a chance!

u/ramses0 · 2 pointsr/BuyItForLife

Restaurant supply store. Full tang, riveted handle (no nooks, crannies, bends, or joints for food/bacteria to get caught). like this

BladeMedic (will let you sharpen serrations!), or I like this smaller one for semi-daily use.

Buy a 10" Chef's knife, a smaller paring knife (~4" maybe?), then personally I bought a 6" serrated ceramic knife which doubles up as bread-knife and lettuce knife. Like this one but ignore all the scammy reviews. Ended up giving away my 6" non-serrated ceramic knife b/c my steel knives were always sharper. I hardly ever use this one but if you find it for a good price (maybe ~$20?) then I'd maybe say go for it. I'd also be tempted by the regular $10 steel one as well, though.

You're in for ~$20 on the chef's knife, $10 on the paring knife, $20 total on the sharpener(s) and optionally another $10-20 on the serrated ones. Most people never use any of the other knives in a block, I keep mine nice and separated, laying flat in a drawer.

Oooh! Last bit... Kitchen Shears, these I actually do specifically recommend, they're great quality and look good too. Instead of slicing a pizza with a knife, you can cut it with scissors. Same with fajita meat. A lot of times I'll use tongs + scissors and am able to process meat right in the same pan I'm cooking it.

So... $75 and you'll have a very nice setup. Maybe I'd add a Santoku or small-medium Cleaver, and then try to figure out table-knives or steak-knives, but that'd follow a similar process for me. I'd be much more willing to buy a fancy set of 4-8 steak knives though than I would a traditional / full wood block setup.


u/MrHammers · 2 pointsr/Random_Acts_Of_Amazon

Always wanted to go stay in LA for a while :)



u/blorence · 2 pointsr/femalefashionadvice

I just got this one without even reading the reviews (quite a feat for me), and it was a vast improvement for my ridiculously dull knives. If you want to give it as part of a gift, there are probably fancier ones.

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

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/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:

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/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

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/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.

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/PotatoAcid · 2 pointsr/chefknives

Ludwig Schiff could be good, could be bad. It's unusually thin for a German chef, the company's website is firmly stuck in the 90s, and they're oddly shy about the steel they use. Henckels International knives are made all over the world, and they're simply not as good as Zwilling J.A. Henckels knives made in Germany. The Victorinox is the standard budget recommendation, though IMO at $45 it's not much of a bargain.

I would recommend getting a Wusthof Pro for $30 and a ceramic honing rod.

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

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

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/jbmn67 · 2 pointsr/knifeclub

It's not the best rock out there, but I use it on almost all of my knives. I highly recommend it, especially for the price.

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

[Smith's TRI-6](Smith's TRI-6 Arkansas TRI-HONE Sharpening Stones System

u/CamelCavalry · 2 pointsr/ArtisanVideos

If Arkansas stones suit your needs, you can get a very affordable set.

For something a little easier to use, but maybe not as flexible, lots of people like the Spyderco Tri-Angle sharpmaker.

u/shriphani · 2 pointsr/woodworking

I love the chisels - there is however no substitute for sharpening them regularly. Get yourself one of these:

Here's a primer on how to get the best out of your chisels -

u/diversionmary · 2 pointsr/knifeclub

Kershaw cryo ii


Spyderco tenacious

And a sharpener:

Smiths tri stone


Lansky 5 stone system

Because a knife ain't shit if you can't sharpen it.

u/PissedOffBiotic · 2 pointsr/EDC

I use a Lansky, also good is a Smith's. The best one out there imo is the Sharpmaker.

u/gdub695 · 2 pointsr/videos

I use this:
It's not super expensive, but it's more than I need for basic stuff!

u/ninja_at_law · 2 pointsr/knives

Interesting. Any thoughts about this one?

I think I'd need to see another video before I begin scraping away on my knives. A few.

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.

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.

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.


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!

And a good cutting board, like this one! Plastic boards breed bacteria, so I always use wooden ones. This one looks great.

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

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


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/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.

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:

Shapton 1k Sharpening Stone: Ha No Kuromaku Ceramic Whetstone:

Lapping stone (to flatten your whetstone after it needs leveling from won’t need this right now and can make do without):
Atoma Diamond Sharpener Medium -...

Here’s the utility knife version of the larger knife, one of my personal favorites, same thing but 5” instead of 8” :

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/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.

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
Or Wusthof Silverpoint II 8-Inch Cook's Knife

Great all around knives.

u/billbillbilly · 2 pointsr/BuyItForLife

Victorinox 40520 Fibrox 8-Inch Chef's Knife by Victorinox

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/mnic001 · 2 pointsr/food

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

u/uojob · 2 pointsr/Eugene

We got America test kitchen recommended chef knife. Link Works great.

u/not_just_the_IT_guy · 2 pointsr/BuyItForLife

The Victorinix ($30) has usually been their budget model:

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.

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

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

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:

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;

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:

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/toaste · 2 pointsr/GoodValue

I can second Lanksy. I apparently can't hold a consistent angle on a regular whetstone to save my life, and could never consistently raise a burr. This makes it simple: Clamp the knife, stroke the stone until you can feel a burr on the opposite side, stroke the opposite side to raise a burr, repeat with a fine hone. It also makes it simple to hone a compound edge into a knife.

I picked up the cheap set, after using a friend's diamong set (pricy, but probably worthy of /r/buyitforlife).

u/vomeronasal · 2 pointsr/knifemaking

There's a lot of different directions that you could go in, depending on what you want. The best sharpening is done on bench stones, but they have a learning curve. You can also use a jig system like the lansky and get good results. These are great because you can set an angle and keep it, but you are limited in the number of angles you can set (bench stones obviously are not).

I wouldn't recommend either of the sets you list, as they each have three pieces but all of them are basically the same grit. What is your price range?

I really think the best bang for your buck is the basic lansky system:

It's pretty inexpensive for the basic set (the diamond set is worth it if you want to spend the extra money), pretty easy to use, and works well for most knives.

There are lots of videos on youtube that show good sharpening technique for bench stones. Murray Carter (master bladesmith) has a good dvd series on sharpening if you want to go down the free-hand route.

u/brando555 · 2 pointsr/knives

I'd suggest getting either a Lansky

or one of the EP clones off Amazon like this one

The actual 1x6" Edge Pro stones will also fit the cheap Edge Pro Chinese clones if you ever want to upgrade them. The EP stones are like $12/piece and better than the ones that come with the kits. Plus they come on nice aluminum blanks vs. plastic so if you ever want to replace them you can get them on the cheap from Congress Tools.

u/Beards_Bears_BSG · 2 pointsr/bifl

OP, if you're spending a lot of money on knives and you're not a chef you're wasting your money.

Get a set of Victorinox Fibrox like /u/WeShouldGoThere suggests.

Then either learn how to sharpen your knives with something simple like this and strop your knives or take them in once a month (Depending on use) and have them professionally sharpened.

I have a set of cheap $50 from Sears that have lasted me almost 7 years with no signs of stopping because they are regularly maintained.

The only reason I am going to replace them is I no longer like the ergonomics of the handles.

u/rwills · 2 pointsr/Random_Acts_Of_Amazon

I do indeed!

u/Zorathian · 2 pointsr/rawdenim

I hope to pick one up soon. You have to buy a separate tool like this to sharpen serrations. That's one of the reasons I prefer a plain edge to a combo edge.

u/ZombieKingKong · 2 pointsr/EDC

Hi closetkid. Knife laws vary from district to district. To be on the safe side, you can carry a 3 inch folding knife everywhere in Arizona (minus schools and public places such as malls, a good rule of thumb, if there are kids, chances are you cannot carry any type of knife). Fixed blade should be 2.5 inches and has to be visible. Indian reservations have their own set of laws (4 inch blades seem to be the allowable length).

at the very high end of your price range, I would not recommend just a knife, but a knife + a sharpener. What good is a knife if you cannot sharpen; due to cardboard cutting, frequent sharpening is a must.

Really portable sharpener and cheap? get this:

For a more advanced sharpener, get this:

There are countless decent folders and fixed blades you can get around the $20-$30 dollar range. I'm a Spyderco fan for life, but you can get decent blades from other manufacturers. Just my 2 cents :)

u/dino-dic-hella-thicc · 2 pointsr/knives

You could try using a whetstone or if you plan on sharpening more knives theres the [Worksharp](Work Sharp Knife & Tool Sharpener or there's the [Sharpmaker](Spyderco 204MF Triangle Sharpmaker If its just a SAK then id just use [this](Smith's PP1 Pocket Pal Multifunction Sharpener, Grey

u/shokgoblr · 2 pointsr/Bladesmith

That is a Schrade Old timer. If its old enough, its still American made.

For cleaning, I would use a bit of wd40 on steel wool. This will remove most of that light rust. Don't sand it or file it.

For sharpending, I would use this (or something similar) if you are not familiar with sharpening a pocket knife. There are LOTS of better ways, but this will get you sharp again.


u/PM_SIDEBOOB_PLEASE · 2 pointsr/electricians

Pretty much any sharpening system will do you just fine. Stones can take a bit of practice to get the hang of it so I'd go with a quick and easy pull through sharpener like this one.

I use a product similar to this for my work knives. It's even faster and easier but it removes a lot of material in a hurry. Definitely not something I would use on a good ($100+) knife.

u/idiggplants · 2 pointsr/Hunting

ill weigh in here too. i strongly recommend doing it yourself, if for no other reason, the sense of accomplishment. it got me into hunting even more when i was able to see the meat from field to plate, the whole way.

there are many levels you can butcher on... you can sub out as much as you want. you can get a grinder, or you can send it out to someone to do the burger. you can do your own sausage too if you have a grinder...

for me, if it is warm, ill do it that same day. if it isnt, i do it when convenient. honestly, ive tried aging it, and i cant taste one iota of difference... so i do it the easiest way i can. if i let it hang for more than a day, i make sure i pull out the tenderloins immediately.

tools you will need....
a good knife... preferably 2 so you can have someone help you. i like one with a gut hook, but its not the end of the world if you dont have one. youll want a small pocket sharpener, which you should probably have anyways... if you use a gut hook get one that can sharpen a gut hook. im a fan of this one

a gambrel. you can get by with ratchet straps, but a gambrel is way easier. i like one with a 4:1 lift ratio, but 2:1 is fine too. this is the one i have

a sawzall to cut off the head and legs are nice, but at our cabin we regularly forget to bring ours, and a regular hand saw actually works better in a lot of ways.

trash bags to store your meat in... at least 4. one for backstraps, one for front quarters, one for burger meat, one(or 2) for rear quarters.

so that will get you quartered. deer skinned, backstraps out, 4 legs(quarters) removed, and burger meat cleaned off of the rest of it.

at that point i generally get the meat into a cooler and get some ice onto it so i can quit for the day... in a day or 2 ill bring it all inside and debone it. for that, youll need a good fillet knife(i actually use a fishing fillet knife), and a big cutting board. again, i prefer 2 of both so i can have help. id rather do 2 deer with someone else, than 1 deer by myself. then all youll need is a vacuum sealer and bags.

there are a ton of different techniques out there. there is a learning curve. if you can have someone teach you that would help massively. but even if you do, watch tons of videos. especially for deboning. youll find your own technique that you like best.

youll also realize how much of the deer goes to waste. in the beginning you are going to want to try to save every tiny morsel of meat... after a couple deer youll realize what you have to let go. and that is different for everyone. some people cut the meat/fat from between the ribs... some people let that go... some people cut off the ribs and make them like beef ribs. some people turn the neck into a roast... some people cut what meat they can off of it, and put it in a roast.

some people are ok with tons of deer fat and connective tissue in their burger... some people want clean meat in it. some people cut all their hind quarter meat into steaks, some people keep everything as roasts.

this video shows the way i quarter the deer. except it takes me 10x as long, haha. follow up to the 10 minute mark. im not a fan of his deboning technique. i am, but i prefer to do it on the table, not hanging, and i prefer to clean all the outer silver skin off of it before i separate the muscle groups. and he also leaves a biiig chunk of burger meat on the lower leg bone.

u/heavyhitter5 · 2 pointsr/sousvide

I bought this knife and it cuts cooked meats better than any of my $50+ knives with no sharpening required.

u/resting__bitch__face · 2 pointsr/AskCulinary

I am left handed, this is the knife I use:
Mercer Culinary Millennia 10-Inch Wide Bread Knife

It is the ATK recommended knife and it is amazing.

u/taojoneses · 2 pointsr/Breadit

The first time I used this I almost baked another loaf just to use it again:

I had been using an old knife that (I think) came with the house, and just picked this up last month. It's light enough to handle easily, but heavy enough for gravity to do most of the work. My slices are straighter/thinner because of it.

u/MakeItHomemade · 2 pointsr/Baking

Mix and match as you see fit :)

This will add some detail to the sides of cakes. I like it more than the Wilton one (that is not textured) it’s thinner so it leaves a sharper edge.

Turn table: there are “better ones” but much more expensive. This is my favorite Wilton one. It’s elevated- which makes it easier to pick up larger cakes off of it. Also if you are piping on the side it’s a little taller so you don’t have to crouch so low.

9” offset spatula. Wilton changed their handles a while ago.. and I think the new metal blade is too flexible on the new ones- I don’t find the new ones as comfortable and don’t think they do as good of a job. So I like the old ones (couldn’t find one) or these Ateco ones.

Cake Leveler: this will help greatly with getting nice flat tops- even if her cakes dome. The Wilton one is a great one for the price, and for smaller cakes. For larger cakes, skip the large version and get a bigger than you think serated knife. Living the dream is the 3rd option... the Agby double blade!

Style of knife: may be able to get at restaurant supply store

Out of budget and not needed for her.. but a dream!

Tips. I recommend Wilton to start because most blogs will say “use Wilton tip 1M” and it’s easier to get use to the tips. This case stores everything easy.

Couplers. Skip Wilton ones if (the plains white once’s if you get in a kit are fine... ) but these are better: you don’t need a million but 4-8 is nice. Basically you want one for each color of icing you put on cake so you can change tips. So instead of two bags of icing you just have on.. and can change the tip to make vines, then another tip for leaves, and a larger tip for writing.

Bags. Any count is fine- but 50-100 would be best. I like the 100 count because it’s easier to remove / store in the box it comes in.

12” for decorating

18” for icing the whole cake.

Gel colors:

If you go Wilton:
These are awesome: you can get them in primary, pastel, and neon. I like them because you can just squeeze into the icing instead of the old way of dipping into a pot.

A better overal brand:

Americolor: the best thing is you can buy much large qty of colors so if you always use red.. you can buy 8 oz instead of 1 oz.

You don’t need to buy every color because you can mix basic colors to dial in an exact shade.

Anything Wilton you can buy at joanns, michaels, hobby lobby. Make sure you use coupons!

Another option is you can sign her up for a decorating basics class at joanns or Michaels. It’s been a while since I taught- and it’s gift that will end up costing her money (you have to make cake and icing 3 out of 4 weeks of class- and she will probably want to buy extras). You can buy her the basic course 1 kit- but she’s still need to buy other things and i told my students to expect to pay about $100 all in with Wilton supplies, using some coupons, ingredients and extras. They could do it for less... or a hell of a lot more.

I made a pdf for my students with resources, color charts to mix icing, recipes if you’d like me to send you a copy.

Also, check out sweet sugar belle’s website. Lots of inspiration for cookies!

What city are you close to? I can search for a good cake decorating store- not chain that sells things like 1 box for cupcakes or 1 board for a cake.. you can pick up some small but super helpful things for a few dollars.

u/Elon_Muskmelon · 2 pointsr/Breadit

What you are describing (dumping all ingredients in) is whats called a straight dough method and is perfectly acceptable.

The disadvantage is all the additions get in the way of gluten formation when you are kneading and trying to build that gluten network.

The idea behind building in stages is to hold back on some of the additions to the dough until the gluten has had some time to form. Mix your flour and water together and let autolyse. After autolyse, add salt, do a series of stretch and folds, and then add in other ingredients like cheese onion and garlic.

As for the knife...serrated has always worked better for me. If it's "crumbling" your bread when you try to cut it that's a good sign the knife is very dull. Get the Mercer 10" Bread Knife, you'll never regret it.

u/mah_ree · 2 pointsr/Breadit

Getting a really good serrated knife will change your game. This $12.45 bread knife was actually voted the best serrated bread knife by America's Test Kitchen, it's the one I use and I love it. Here's a link to the equipment review if you're interested: Equipment Review: Best Serrated (Bread) Knives & Our Testing Winner

Another tip is when you cut, let the knife do the work. Don't press down too hard and squish your bread.

u/LastManOnTheScene · 2 pointsr/tampa
u/robjdlc · 2 pointsr/sharpening

Can’t beat a Sharpmaker.

Spyderco Tri-Angle Sharpmaker Knife Sharpener 204MF

u/psychotropicx · 2 pointsr/knives

If you want to sharpen freehand Japanese water stones are awesome, this is the one I bought to try them out, and it still works great two years later. They work fast and put a beautiful razor sharp, mirror edge on a knife. Anytime I need to sharpen a seriously dull knife, or change the bevel, that's what I use.

But for quick touch ups, which I do three or four times a month because I hate dull knifes, I can not recommend the Spyderco Sharpmaker enough. It's nearly fool proof, does an excellent job, and there is no mess or cleanup. However, unless you have loads of time it's really only good for touch ups, at least with the rods it comes with.

u/tokyohoon · 2 pointsr/japanlife

Exactly. I have a Spyderco Sharpmaker, and once every couple of months I go through every knife in the household, takes about an hour while I watch a movie. It was pricey, but one of the best tools I ever bought.

Reminds me, it's about that time... I think the missus was cutting on frozen chicken again. ˚‧º·(˚ ˃̣̣̥⌓˂̣̣̥ )‧º·˚

u/idefiler6 · 2 pointsr/knifeclub

I always recommend the Spyderco Sharpmaker, especially for someone just starting out learning to sharpen.

Instructional video by the creator:

It's good for folders, fixed blades, kitchen knives, scissors, serrated, plain edge. Pretty much anything with a blade can be sharpened with this thing.

u/SJToIA · 2 pointsr/knifeclub

A lot of people are going to recommend the Spyderco Sharpmaker. I don't have one yet but I will be picking one up shortly, based on all the stellar reviews it gets. Supposedly it's a very versatile and effective system, especially for beginners. Something like this would be good to start with, and can be your go-to sharpening system. Meanwhile, do some research on sharpening stones and techniques (tons on YouTube) and eventually you can learn to sharpen freehand and do reprofiling if you need to. Reprofiling just means changing the angle or grind of the edge bevels. People will often do this to tweak the peformance of their knives (thin the edge for better slicing, thicken the edge for chopping, etc). It's not something you will likely need or want to do right away. Better to get some experience in basic sharpening first. Hope this helps, good luck.

u/cattermeier · 2 pointsr/AskCulinary

I went with stones for a while, but then shifted over to the SpyderCo System with the ultrafine finish.

I don't know if this is cheating or getting the 100% sharpest edge, but damn it makes it easy to do on a monthly basis and cuts smoothly through anything I use while cooking.

u/Reachmonkey · 2 pointsr/knives

okay, so... as far as cheap sharpening goes, stay away from pull thru sharpeners they give a mediocre edge and take years off the steel.
a cheap-ish way is to get a stone but learning to free hand sharpen is a pain and can take years to truly get the hang of. also chosing grits and a good stone that wont crumble and scratch the shit out of your knife.

you can get a lansky for 35-40$

or you can get a spyderco sharpmaker for 50-60$

i use one of these for rough stuff, really bad edges and reprofiling. i would recommend this because if you arent going to be sharpening often and dont need a razor edge itll be fine.

a good strop can get expensive but honestly you can just pick one for 15-20$ and some buffing compound for 3-10$

you can also use one of these to get a mirror edge, closer to finishing, freehand sharpening again has a larger learning curve, practice on a crappy knife. seriously. you will fuck up at first. you should see my first knife, gross...

if you decide in the freedom of freehand sharpening, check out atomedges guide in the sidebar. pretty helpful.

u/eltonnovs · 2 pointsr/knives

If it's a plain edge I would recommend the Lansky sharpening system, it's pretty affordable and easy to use as a beginner. If it's (partially) serrated I would say a Spyderco Sharpmaker, but I don't have any hands on experience with that one.

u/Terror_Bear · 2 pointsr/knifeclub

You'd think they would give you a bit of a warning, but I understand why they wouldn't.

If you think you're going to be serious about collecting and sharpening knives. Drop some cash on something like: Spyderco Tri-Angle Sharpmaker & a set of ultra-fine stones to go with it.

It'll set you back about $75 all together, but it's a one time purchase that will last you your life.

There are other awesome sharpening systems out there, but that one is the most bang for your buck. If you want to spend stupid money on a sharpener; I hear wicked edge makes an awesome product

u/Gullex · 2 pointsr/Survival

Spyderco Sharpmaker.

Reasonably priced, and it has taken my knife sharpening abilities from "meh" to "scary". It's stupid easy to do and will result in a shaving-sharp blade with minimal time and effort, and doesn't take a shit ton of metal off your blade like some of the powered options do. Also way more portable.

u/ecofriend94 · 2 pointsr/ParkRangers

Paracord is good survival type thing and can be used for pretty much anything. The galaxy is the limit with this one, use your creativity and imagination and paracord can get it done.

My shoulder light has a red light, white, and yellow, and I can adjust them all individually or have all of them blinking at the same time (like a cop light). It’s extremely useful for when you are dealing with people at night, no more holding a flashlight in your mouth while you write!

Our work has a gerber brand as well, I got a leatherman when I was 15 and still works amazing 10 years later. I carry that instead because the work multi-tool isn’t upkept very well and is super dull over the years.
I am not sure if they still make mine but it is similar to this one:

I sharpen my SpyderCo knife (use it all the time!) and multi tool with this: Spyderco 204MF Triangle Sharpmaker
It is pricey but will last a long time. Good quality in my opinion.

As far as money goes, really have to ask yourself how long you will use the item and how much use you will get out of it. Especially things like safety, I’ll buy a pair of Oakley’s over buying a lower-end brand. I personally like spending money on quality I know I’ll use a lot and having it last than to have something I’ll need to replace every few years. But there are cheaper options that work just as good.

We just have a standard toolbox, top swings open and there is a removable tray- so 2 levels of storage. Med bag is almost like a duffel bag but square. Brochures are in an organizer bag that straps onto a seat. Fee envelopes and other smaller paper items are in a small storage tub with clasps.

My personal stuff I carry a small Osprey bag that holds everything real well.

I do want to note that many items were gifts, I am by no means rolling in money. I also don’t want you to feel like you need all this stuff. I really like being prepared and I go camping a lot as well so I get a lot of use from them, so for me it is worth it.

u/mughmore · 2 pointsr/windsorontario

Williams should still sharpen them, or, if you want to follow /u/Tidgey's advice and get a sharpener, I've heard good things about Spyderco's Sharpmaker.

u/Aederrex · 2 pointsr/EDC

Aim as high up this list as you're willing to spend.

For most people, 154CM, CPM-S30V, and VG-10 are about as good as you're going to go for an EDC knife in an affordable price range, and they're all quite good.

Besides that DO NOT use one of those little carbide sharpener things. They're terrible and will almost certainly destroy your edge over time. They can in theory be used without that happening, but you're putting in as much skill as it would take to learn to sharpen freehand on a whetstone.

If you want easy, get a Spyderco Sharpmaker, they're a bit pricey but worth it for the edges you can get with minimal skill.

For something more advanced, I suggest a DMT Diasharp. I use the Fine/Ultra Fine double sided one I linked, but you may want different grits (I recommend going no coarser than medium however) or their larger 8 or 10 inch plates if you don't mind spending more money.

u/pwny_ · 2 pointsr/Cooking

Here is the easier method:

2 whetstones held at a fixed vertical angle. It's very easy to use.

u/UncleSpoons · 2 pointsr/knifeclub

If this is the gif you saw (in video form) that is the RAD knives field cleaver! It is a crazy good knife but it will set you back 1-3 grand, they are also very hard to get. You can get nearly any knife that sharp so i would reccomend investing in a cheaper knife like the Spyderco Tenacious and also some sharpening supplies like the Spyderco Sharpmaker although all of my Spyderco knives have came that sharp from the get go.

u/nreyes238 · 2 pointsr/knifeclub

I use the Diamond Deluxe Lansky kit with an Arkansas hone.

If you don't have "super steel" on your knives, you can easily get away with the regular Lansky kit (non-diamond).

I use an old leather belt for a strop.

And I use the Spyderco Sharpmaker for touchups. Got it used on /r/knife_swap.

u/BewilderedAlbatross · 2 pointsr/knives

Any novice can use this. In the first hour of using it I made 3 knives shaving sharp and I couldn't do anything close to that with a diamond sharpener.

u/Inigo93 · 2 pointsr/CampingGear

Can't help you for an actual whetstone set, but if all you're trying to do is put a razor's edge on a knife, I highly recommend a Sharpmaker. Been using one for probably 30 years. Any moron can put a decent edge on a knife with one and with a small amount of care/practice you can shave with a knife that has been sharpened with one.

u/Groberio · 2 pointsr/knifeclub

Spyderco Tri-Angle Sharpmaker Knife Sharpener 204MF

Spyderco Double 1 x 5 x 1/4 Stuff Fine/Medium Stone with Pouch

u/KazanTheMan · 2 pointsr/KitchenConfidential

In lieu of a set of stones, which can be time consuming and require a lot of practice, I recommend this sharpener set. Very easy, extremely durable and forgiving of mistakes, whereas with a soft stone it's extremely easy to scoop out a chunk of stone with the wrong angle. It's also much less destructive to the blade material itself compared to the metal cleaving bevel sharpeners. It requires no oil or water, all you really need to go with it is a strop and you can go from dull to absolute razor's edge in about 3 minutes. Bonus, it's easily configured for multiple work types, so you can sharpen a shitload of edge styles. I use it for my chisels, utility knives, scissors, and all my knives, and for shits and giggles I even tried my 30" machete blade (a bit unwieldy on such a long draw), it handled them all like a champ.

u/SarcasticDad · 2 pointsr/food

Check out the "sharp maker" from spyderco. I picked one up last week and was able to take a somewhat dull knife to an arm shaving edge in about 10 minutes. Much better for your knives than an electric or carbide sharpener and much easier to use than flat stones.

u/Toro34 · 2 pointsr/MealPrepSunday

No one else has mentioned it, but do not use that crappie 'pull through' sharpener. It will ruin your knives. It takes away too much material

If you want to learn to actually sharpen your knives, I suggest a spyderco sharp maker. There's plenty of videos and it's almost as good as stones

u/crigsdigs · 2 pointsr/LifeProTips

One of the best sharpeners you can buy. It's a very small learning curve (can you hold a knife straight?) but it will get your knives incredibly sharp without taking off much material, which is the issue with sharpeners like the one you have.

u/MechaTrogdor · 2 pointsr/Cooking

As others have mentioned, my first move would be to check her knife and make sure it's decent and sharp. A good knife with a kept edge should cut vegetables more effortlessly than any press chop.

Maybe look at some quality, thin ground Japanese style knives such as this

Edit: I also would recommend Global knives, either the 8" chefs or the 7" santoku. They are sharp and light and some people find them very ergonomically pleasing. You (she) can try before you buy in stores like Bed Bath and Beyond or William Sonoma.

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.

u/shadowthunder · 1 pointr/AskReddit

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/think_outside_the · 1 pointr/wichita

I've been sharpening all my knives for years. It's pretty easy, especially if they're still a little sharp. If you want to do it yourself, I'd recommend a Lansky kit. A basic one costs about $25 on amazon. Watch a few youtube videos to learn the technique, it's not too difficult.

u/Andy-J · 1 pointr/knives

If you would rather spend more time sharpening and less money, then go with a Lansky sharpening jig. They make 3 and 5 stone sets:

u/qOcO-p · 1 pointr/knifeclub

I've done freehand and with guides like this. Neither have given me the results I wanted.

u/uberfastman · 1 pointr/knives

I'll second /u/super_octopus 's post! I've got the Sharpmaker and it works great for all my knives, from my Buck 505 with a 1.875" blade to my custom Bowie and Kukri both with over 6" blades. The system is pretty affordable (under $60).

Alternately I've heard really good things about the Lansky system, either the three stone or five stone sets, both of which are even more affordable (under $40).

I've also got a few diamond coated whetstones for freehand sharpening, which work great too, but you just have to be prepared to go slow at first and learn how to hold your blades at the proper angles and sharpen them evenly. DMT makes some good diamond coated whetstones.

So definitely watch a few youtube videos, read the sidebar guide /u/super_octopus pointed out to you, and if you're still unsure on technique, once you get something to sharpen your knives with, try to practice first with some old beater knife or cheap blade that you might not mind having to sharpen a little extra in case it takes you a while to get it right.

u/lloganwebb · 1 pointr/knifeclub

I've just been using this one. It works great for my work knives because I don't need a straight razor for what I do, but I'm afraid to use it with any of my higher end stuff. I probably should be the guy that has one of those, but I always put sharpening on the back burner since I'm not the best with it, at least with my more expensive stuff. That's why I'm excited about the Sharpmaker, it seems like it's waayy more appropriate for touch up stuff. I feel like I'll be a little more comfortable gliding my Umnum over those triangle rods versus grinding away at it with the Lansky stones. That's funny that you mention that because I have thought about that, I have thousands invested in knives and I can't sharpen one of them to hair shaving to save my life, it's almost embarrassing! I'll get there, though, I just have to focus more on it.

u/JCAPS766 · 1 pointr/Chefit

I posted this question on askCulinary a while back, and this is the advice I decided to take:

Get yourself one of these. It's a very simple sharpening system that works quite well and is quite affordable.

u/kaosjester · 1 pointr/knives

I currently use this for most of my sharpening. It gets my knives amazingly sharp with little to no effort. Is that bad? I'm not very practiced with a whet stone.

u/flightrulez · 1 pointr/Random_Acts_Of_Amazon

I definitely need this in order to keep my outdoor knives sharp and ready for survival!

Also, thank you very much for holding this contest :)

study sunday

u/nickells · 1 pointr/knives

I have a Smith's Pocket Pal, works great

u/thegrisexplores · 1 pointr/LifeProTips

I've been using this for a couple years, takes minutes to sharpen the entire block.

$10 via amazon and very small.

Smith's Pocket Pal

u/jaxnmarko · 1 pointr/Survival

Always a good tip though people worried about a couple of grams won't be bringing a ceramic coffee mug along. A small whetstone doesn't weigh much, a small multi-sharpener like this Smiths only weights 0.32 ounces, or about 9 grams. (

u/PuppiesGoMeow · 1 pointr/EDC

As long as you use it often and in front of your peers so that they get used to you having it as a tool and not as a weapon any knife is appropriate for the office as long as the rules of the company say so.

That beimg said. My favorite compact little knife that I carry everyday is the CRKT Squid.

It is a small knife that can cut boxes and letters easily and just feels good in the hand.

I also recommend uou get a sharpener to maintain your blade but as you're probably not going to use your knife that often I don't see it necessary. Hope that helps :)

u/KingTurtleLeman · 1 pointr/knives

Hey guys, so I just purchased this sharpener on amazon a couple days ago and it just arrived and I used it to sharpen my pocket knife. Flash forward a couple hours and I see a post about how bad these "V shaped" sharpeners are. The consensus that i saw was Carbide is bad as it eats your steel and ceramic are okay. I'm familiar with sharpening on stones as I use stones for my large kitchen knives. I just purchased this as it seemed way more convenient for quick pocket knife sharpening and something i could throw in my bag just in case. My question is, should I just stay away from using this Smith's sharpener all together?

u/tsparks1307 · 1 pointr/knives

For basic, in-the-field sharpening, I can't recommend Smith's Pocket Pal highly enough. It won't get your knives razor sharp, but it's great for basic "idiot proof" sharpening. I've used it sharpen my Ka-Bars, my Gerber Remix, my Leatherman knock-off, scissors, and lots of other blades. It's simple to use, even on serrated edges, and puts a good working edge on just about anything.

u/Strelock · 1 pointr/EDC

Except, and I know this is only anecdotal evidence, my edge is in fact not ruined.

Here is a link to the product, with thousands of people who have reviewed it and agree with me.

u/PhDeeezNutz · 1 pointr/knives

Currently I only have a Shun honing steel for my kitchen knives. I was considering buying a sharpening kit like these:

u/Munch-Squad · 1 pointr/Breadit

My Mercer 10" is incredible and was only $20 bucks or so. It's also ATK's best bread knife.

u/ShephChew · 1 pointr/chefknives

From that picture, it just looks like your basic mercer/sysco bread knife.
Correct me if I'm wrong but most serrated knives are single bevel. I think there's only a few double bevel serrated knives.. I think by wusthof or zwilling or henckels. Can't remember

u/EasyFlowElbow · 1 pointr/Sourdough

I picked up this baby a couple months ago and it REALLY helped out my slicing game:

u/major_wood_num2 · 1 pointr/Denton

It's not what you asked for but these things really are idiot proof.

It really is a one time purchase that will sharpen everything for you.

u/redditiem2 · 1 pointr/AskCulinary

I l'get great results from the sharpmaker.

u/Tadashi047 · 1 pointr/knifeclub

Save up for a Lansky Sharpening System or a Spyderco Sharpmaker. Carbide pull-through sharpeners will tear-up and eventually weaken the edge of your blades. Here's an example.

u/All_the_rage · 1 pointr/knives

You can actually get the Spyderco Tri-Angle Sharpmaker for $50 here.

u/Adolf_ · 1 pointr/knives

So this or this?

u/MoonOverJupiter · 1 pointr/SkincareAddiction

I've used my good kitchen knife sharpener to sort of re-edge tweezers. It worked!

I have a sharpener like this, because I also have Kitchenware Addiction. It's rough 😁...

u/EbayNachos · 1 pointr/knives

Well first off, for hiking, the last thing I would recommend would be an all black, "tactical", tanto pointed, ka-bar stamped, crop circle handled thing as such.

But alas...

Good sharpeners that are always reccommeneded would be either the Spyderco Sharpmaker or a Lanksy.

u/huntmol · 1 pointr/knives

I use a Sharpmaker and other than new users dulling the point of their blades I find it to be an easy and effective sharpening method.

You noted above that this isn't a bad setup. Is it good enough for the average EDC knife user such as myself?

What system would you recommend over this one? A pair of bench hones? I have zero experience bench honing a knife, but I would be interested if they can be found reasonably priced.

u/outlaw99775 · 1 pointr/WTF

That's a good knife, is she a professional chef?

If not, just buy her a shit (or an ok one) knife and a good sharpener.
I recommended the Sharp Maker:

u/test18258 · 1 pointr/knives

If [this] ( is the one your talking about then I would not recommend it. Those kind of sharpener are in general very poor at sharpening your knife and wear out the blade much faster than a regular sharpening system. They function by pinching off chunks of metal and leaving a wavy stressed edge that will dull quickly and require sharpening again.

Instead for a similar price, at least here in the US its a similar price. I would recommend the

[spyderco sharpmaker] (

It holds the ceramic rods at pre set angles but doesnt have only a single angle to it and you can even take out the rods and use them individually or tilt the sharpener to make up for some smaller variations in the factory grind angle.
Also very importantly you can clean the ceramic rods in the sharpmaker awhile in that device you really cant.
The one draw back that the sharpmaker has is that the brown ceramic "Medium" grit rods are very fine and do not do good at sharpening a knife that is very dull (its very slow at it)

Alternatively I would also recommend this

[Lansky diamond ceramic turnbox] (

Its similar to the sharpmaker but cheaper, has shorter ceramic rods which can make it a little less ideal for longer knives like kitchen knives. But it also comes with some diamond rods that are much courser than the rods on the sharpmaker.
The sharpmaker does come with diamond or CBN rods but they cost almost as much as the whole sharpener, though a great addition if you do a lot of dull knives.

u/______-__-______ · 1 pointr/de

Ja, je nach Messer kann das ziemlich in die Hose gehen.

Ich hatte so was auch mal, und hab mir dann den Spyderco Sharpmaker geholt.

Ist finde ich leichter zu bedienen als Steine (komme mit Steinen nur bedingt zurecht, aber ich hab wahrscheinlich auch nicht genug Zeit reingesteckt).
Ist etwas teuer, aber das sind gute Steine ja auch.

u/kowalski71 · 1 pointr/AskMen

I have a basic arkansas stone that works very well at what it does... but I'm not necessarily a pro at what I do. Hand sharpening on a stone requires you to hold the knife at a very constant angle while working it through a relatively complex motion. Very difficult to get a good edge but if you practice and get the skills it's the cheapest and most versatile method of sharpening. Most people (definitely myself included) also need a decent preexisting edge to sharpen as they can 'set' the knife on that flat. Much harder if the existing edge is crap.

What I have for quick and dirty sharpening is a Lansky set. A bracket clamps to the knife and holds a rod (attached to the stone) at essentially a constant angle to the blade. It has some issues so I don't use it on the knives I really care about but it's good for really quickly bringing a beat knife back to a decently usable edge. I use my Lansky set on kitchen knives.

However, if you're willing to spend a bit more money, the Spyderco Sharpmaker is a very well reviewed product. I suppose this is my 'Everest' tip as I don't actually have one but I'll buy one eventually, when I have a particularly profitable feeling month. The idea here is that it's much easier to hold a knife vertical than at some obscure angle like 27 degrees. The put the sharpening stone on the angle then essentially do a 'chopping' motion along the stone to bring an edge in. It solves a lot of the problems of the Lansky but doesn't require as much skill as just a stone. These are rather well regarded in the knife community, though those guys still go after hand sharpening.

u/CitizenTed · 1 pointr/Bellingham

I have some expensive kitchen knives and I've had great success keeping them sharp with the Spyderco Tri-Angle Kit.

It's a bit costly and you have to pay attention and do it right. There are YouTube videos to assist in proper practice. Every month or so I bring out the kit and go through my knives and it works great.

u/desktop_version_bot · 1 pointr/EDC
u/incith · 1 pointr/sharpening

Spyderco Tri-Angle Sharpmaker Knife Sharpener 204MF

Lansky Professional Sharpening System with Coarse, Medium, Ultra Fine, and Serrated Medium Hones

These would be my recommendations for you based on what you already have etc.

Smiths makes a Tri-Hone as well..if you want to start in freehand sharpening. You can Amazon search for it. I don't think a sharpening steel would be the greatest for pocket knives but it depends on what you want to do too (eg how sharp you want it etc).

u/diablo_man · 1 pointr/knives

Ive got the same system, and it works well enough, though a bit of a pain for frequent touch ups. Its very simple to use.

though, for your purposes, the Lansky Croc sticks might be better. its very cheap only 20 bucks or so.

The spyderco sharpmaker is the same sort of thing, though higher quality. of course it costs a few times more, at 60-70 bucks.

those hold the rod/stones at the right angles to sharpen at, and you just hold the knife vertical and draw them down, swapping sides. its very possible with both to get extremely sharp edges quickly.

u/Stereo · 1 pointr/food

After reading this great tutorial on sharpening, I decided to get the Spyderco Sharpmaker. Shop around for better prices.

u/Taboggan · 1 pointr/knifeclub

I would get something a little cheaper like a:

u/5hameless · 1 pointr/BuyItForLife

If you're genuinely going through a lot of knives in your household, you may just want to look at a good sharpener. Personally, I love my Spyderco sharpener, it's done me well with anything I've put through it.

If you're looking to get something simply for slicing onions, I'd look into a mandolin. /r/cooking says Benriner, Swissmar Borner, or Oxo are good bets.

u/TheStuffle · 1 pointr/EDC

Do yourself a favor and pick up a decent sharpening system. That two weeks could have been 5 minutes!

You don't have to spend a ton, here's a good one for under $20. Or there is the Spyderco Sharpmaker for around $60. No skill required for either to put a nice edge on your blade.

u/anonanon1313 · 1 pointr/Cooking

Not sure about UK availability, but:

Spyderco Tri-Angle Sharpmaker Knife Sharpener 204MF

It works on my Wusthof bread knife.

u/Classic_rock_fan · 1 pointr/EDC this is what I use on my knives and it works great and is really easy to use

u/poodood · 1 pointr/CampingandHiking

honestly if you're not looking to get into all the ins and outs of sharpening then the spyderco sharpmaker is a pretty solid choice and it can get you a hair shaving edge. i'd also recommend picking up some untra fine ceramic stones, a strop, and some green compound. for more in depth info check out this thread as well as the sidebar over at /r/knives. i hope this helps you out.

u/skipsmagee · 1 pointr/knives

I really like my Spydero Sharpmaker, $54. It has coarse and fine stone rods and holds them at conventional angles so I can cheat and be more consistent than I am on a whetstone. It's portable and has been very effective on my pocket and kitchen knives.

u/groverofl · 1 pointr/knives
u/DrSterling · 1 pointr/knives

I expect that a lot of people are going to comment this, but you really cant go wrong with the spyderco sharpmaker. It's the device I use on all my knives, great for beginners and intermediate collectors alike. It only takes a few tries to get the technique down, and there are ways to sharpen both straight edge (obviously) and serrations.

Once you start getting more into knives, some other great systems that I've been researching are the edgepro and the wicked edge. These will run you a lot more money- hundreds for the best wicked edge- but these are the kinds of sharpeners that the pros use to get ridiculously sharp edges on their knives.

There are a ton of excellent videos on youtube detailing how to use these products to get a great edge. Check out jdavis882 if you are interested in the edgepro.

Sorry for the ranting post. Hope you find what you're looking for, and tell us what you get and how you're liking it!

u/JGailor · 1 pointr/Survival

If you are interested in a larger sharpener that has honestly put razor edges (after just a touch of honing post-sharpening) on every blade I have around the house, the SpyderCo sharpening system is, as the kids say, "the tits". I take it camping with me. A little extra weight but I can take a ding out of a blade reasonably quickly with the coarse stones.

Some people have some reservations about using it as a general purpose sharpener, but I have had great experiences across the board with it.

u/synt4x · 1 pointr/NewOrleans is the best DIY sharpener I've found. Due to the shape, you can even do serrated blades, needles, and hooks. It sets the angle for you, so you have less guess work to deal with. The only downside I've found is that it's difficult to take off a LOT of material, so if you have seriously neglected knives, or are trying to sharpen a chip out of it, you may be better off taking it to someone with a wheel grinder.

u/soloburrito · 1 pointr/Austin

I bought a Spyderco sharpener and am satisfied with it. Takes a little practice at first, but it's otherwise foolproof. You can find the official instructional video on youtube to get an idea for how it works.

u/Taylorvongrela · 1 pointr/triangle

OP, I had the exact same concerns about sharpening my own knives. I have great hand eye coordination and can definitely be very delicate with my hands, but I know I'm still going to struggle to hold the proper angle with a flat stone line like that. Takes a lot of practice to get good and consistent at that sharpening motion.

Solution: I bought a Spyderco Triangle Sharpmaker from Amazon. What this style of product does is handle the angle work for you by design, offers a 30 degree and 40 degree edge. You simply take the triangular stones and slide them into the base so that they make a "v" shape, and then you sharpen the blade by keeping it verticle and dragging it towards yourself across the stones, alternating between sides stroke by stroke.


I really can't recommend this product enough. Although, to anyone who is interested, I found that I got the best results when I purchased an additional set of triangle stones that are the "ultra fine" grit. All told I think I spent $70 and now I don't have to focus on maintaining the exact angle with a whetstone.

u/video_descriptionbot · 1 pointr/triangle

Title | How to use the Spyderco Sharpmaker - easy knife sharpening for beginners
Description | The Spyderco Tri-Angle Sharpmaker can be found for about $50-60 and offers a simple, convenient way to sharpen an edge at either 30 or 40 degree angle. It uses ceramic rods that are arranged in a V-shape position so that all you need to do is to keep the edge pointed down. A simply whetstone is of course a cheaper alternative for knife sharpening but it requires a lot of practice to get the angle right consistently. Where to find it:
Length | 0:07:54


^(I am a bot, this is an auto-generated reply | )^Info ^| ^Feedback ^| ^(Reply STOP to opt out permanently)

u/EbolaFred · 1 pointr/Cooking

I went through a big sharpener search a few months ago. My recommendations:

Use a hone before every use. A hone doesn't sharpen a knife. It straightens the edge side-to-side.

Use a stone every 6-12 months (depends on use) to sharpen.

I ended up with a Spyderco. It's ceramic, so no need for oil. And the angles are preset. It works great, night-and-day difference.

There's a cheaper one made by another company, but with the same idea. I forget the name but it was maybe $20 cheaper than Spyderco. Probably produces similar results.

Don't bother with the handheld gimmick sharpeners.

Don't bother with standalone whetstones unless you want to make this a serious hobby. This method is no doubt superior, but it's tough to master.

The Chefmate electric apparently works well, but it's expensive and eats a lot more steel compared to doing by hand.

Good luck.

u/adenbley · 1 pointr/BuyItForLife

the consensus is that you should get the spyderco sharpmaker. i personally like the dmt kit, but it is not as bifl as the spyderco.

u/HelloFromPortland · 1 pointr/knives

Do you recommend any certain brand of mineral oil? Also, would this get the job done as far as sharpening goes? -

I just feel like $20 is better for someone just starting out, vs $50+ for this -

Then again, I don't really know much about this. Let me know what you think, thanks!

u/nukasu · 1 pointr/Cooking

the chef's knife is going to be your go-to blade, so get something decent. i'd recommend the Tojiro DP Gyutou. it's more expensive than the victorinox fibrox but has a vg10 steel core. edge retention is much higher and it requires less honing; this is a great value for the money.

for a paring knife, the victorinox fibrox will do.

i'd also suggest a slicer. a tojiro dp is a great choice for this as well.

i consider these three the core blades in a kitchen. (personally i also use a santoku quite a lot, which rounds out my own "core four", but it's not necessary.. and you'll hear lots of pretentious people tell you that, over and over again)

for the serrated knife just get something cheap at walmart; same with shears.

u/Wanderlust-King · 1 pointr/KitchenConfidential

100% recommend a Tojiro DP, fits your budget nicely, great bang for the buck, holds an edge very well.

VG10 with a great temper. comparable to a shun, but less chip-prone, and half the price. good weight and balance imo.

I have a tojiro dp and a few gyutos that cost 2-3 times as much, and I use the tojiro most.

u/huck1 · 1 pointr/thewallstreet

I have this and it is fantastic. Great value compared to MAC/Global and nicer looking than victronix. It is pretty large though if you were considering a 6" instead.

u/Sheshirdzhija · 1 pointr/chefknives



My current knife is a Zwilling Artisan 8".

Maybe I am overstating it's state. There are a lot of "chips" in the edge. When I e.g. chop parsley and such, it does not cut through all of it. Maybe the chips are small enough to elbow grease it.


Here are some photos.


Nevertheless, I would still like to get a second knife, 1 tier up. Because I actually have 2 kitchens, 1 in the house, and another one in the summer house (in the same yard). And I don't want to be hauling this one every time.

I also need a "beater" knife for occasions when we have chicken and pig slaughter. I butcher ~30-40 chickens a year, and once 2-3 times a year we butcher a few pigs.


So I would use this new knife for everyday cooking, and the old one, once repaired, to brute force other tasks.


Is there anything you can say of Burgvogel Oliva Line? It's a european brand name for Messermeister.

I am debating between it and Wusthof Ikon Classic for a german contender.

I guess the only contender form the japanese side is currently Tojiro DP3, if I decide to go that route.

I can get Burgvogel and Wusthof for ~80€, and Tojiro for ~100€.

I am also confused that in USA, there is a Messermeister Oliva ELITE. Not sure if it's the same knife, or a better one. It's more expensive, so it should be better. But I can find no reviews on the EU version.


I have another question though.. At what hardness does honing steel "stop working"?

Is there a clean break, like, hardness 59 or whatever?

I do plan on getting an inexpensive whetstone with the appropriate grit, but I want to make sure I get a knife that I can hone regularly, and sand occasionally. I simply don't have time to sand all the time.

u/nonpareilpearl · 1 pointr/food

Thank you so much for all the info! So maybe something like these Zhen knives or this Tojiro knife?

Stupid question: I recall someone telling me once that high quality knives are not dishwasher safe. Is this true? If I buy these for her, we'll be hand washing them, correct?

For the wet stone: how much does the manufacturer matter? I was able to find this one and it seems well reviewed. :)

Thank you again for all the help!

u/mrmoustafa · 1 pointr/KitchenConfidential

Dude, as someone who has had to use Shuns(using co-workers, receiving them as gifts, etc) more often than I'd like, I implore you to consider the Tojiro Dp.

I got my 240mm gyuto for around 95$ including shipping via Korin. At roughly half the price of its Shun counterpart (10" Classic Chefs), it's such a better value. As long as you diligently sharpen and hone it, it will do great things.


Are you fucking kidding me?? 70$ is a goddamn steal

u/zachlee1 · 1 pointr/Cooking
u/Upgraded_Self · 1 pointr/IAmA

Everyone is up on victorinox. Its a good price but there is much better out there then that meme knife.

For instance.

u/indifferentusername · 1 pointr/chefknives

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.

u/SmileAndDonate · 1 pointr/knifeclub

Info | Details
Amazon Product | Tojiro DP Gyutou - 8.2" (21cm)
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.

u/jeeptrash · 1 pointr/chefknives

Depending what your used to it may be better than what you have, guessing so since your asking about it. The steel is quite soft and won’t hold a edge very well, but it would be easy to sharpen. My recommendation for a decent starter knife is a Tojiro dp Decent steel, not expensive.

Tojiro DP Gyutou - 8.2" (21cm)

u/Ramenorwhateverlol · 1 pointr/chefknives

/thread This is honestly the most recommended knife over here. And they're cheap enough to be used as house knives in restaurants.

u/JoshuaSonOfNun · 1 pointr/Cooking

Having a nice sharp knife makes all the difference.

I thought I was just terrible at cutting foods but a good knife almost made me chop em like a pro.

u/rutiene · 1 pointr/AskCulinary

Agreed on $33. But if you're willing to spend $20 more, Tojiro DP is a lot better.

u/kgeek · 1 pointr/food

Would echo others' concerns on getting a knife set. You usually only need 1-3 knives. I'd start with a good 8-10" chefs knife, paring knife, and bread knife. The Victorinox ones are good, but the blade can dull quickly. For around the same price I recommend the Torijo DP knives. They're made from very hard VG-10 steel and will hold an edge much longer.

u/Costco1L · 1 pointr/Cooking

Tojiro DP Gyuto is now $55 at
Really fantastic knife. This one is kind of short but if your SO is petite it could work. If you can stretch your budget to $65, this longer one at amazon would be better:

u/ecerin · 1 pointr/gifs

I work in the industry; I've used a Tojiro DP for quite awhile. I like it a lot and would definitely recommend it to others. Plus, the fact that it is only $50 makes it an easy thing to test out.

u/igcetra · 1 pointr/chefknives

> Tojiro DP

How about this?Tojiro DP with paring knife for $90

u/maxg900 · 1 pointr/knives

Can you tell me more about the Tojiro? I was looking at this one

u/Drezken · 1 pointr/chefknives

I bought the tojiro gyuto (amazon link for my first knife. It's served me well for just about everything, holds an edge incredibly well, sharpens without too much effort, feels great, and has an aesthetically simple beauty. I also appreciated it later on since I found that it's more forgiving than many japanese knives wrt the blade and point without needing to use japanese knifework. I've heard equally good things about their 7" santoku, though it obviously won't rock at all.

u/the_grape_one · 1 pointr/knives

Tojiro makes great knives for the price- here’s a comp.

I’ve got a few and LOVE them. They’re no shuns, but the difference in price for what you get is remarkable.

u/ender4171 · 1 pointr/AskCulinary

Might look into a larger qyuto as well. That santoku looks like a 165mm. The 210mm Gyuto would be a nice addition.

u/radiantthought · 1 pointr/AskCulinary

You just reminded me of a gadget a friend of mine has - Onion goggles (yes, these exist, and apparently work well)

u/enkrypt0r · 1 pointr/foodhacks

Or you could just be a badass and sport these bad boys.

u/werty · 1 pointr/HTSASprojects

My GF would use this. Also there are things called "onion goggles".

u/CountVowl · 1 pointr/TrollXChromosomes

I am semi-embarrassed to admit that I actually own a pair of onion goggles. As in these things. For someone who couldn't chop onions because my eyes swell shut rather than just tear up, they're truly miraculous.