Best chef knife reddit 2021 I have the smaller folder style one with a zipper with 4 knife slots and a little accessories pocket, as wl as the extended folder one. A lot of people say that you only need a chef's knife. I’m mostly looking for a at-home knife set You really don't need a ton of knives in the kitchen. Really I find weight and balance have a much larger impact on length. I have a nice global G2 8" chefs knife. If you let me know your budget I can try and make a 1. 九江刀 (Mandarin: jiujiangdao; Cantonese: gaugongdou) – light cleavers. Ended Up buting Victorinox Fibrox chef knife and it is doing great. The tojiros i've looked at has been very inconsistent and not as good heat treat. 5€ an amazing knife. I've used a gifted Wolfgang Puck 8" santoku for a decade (been having to sharpen more and more often lately) and would One thing people don’t realize is, they are uncomfortable with 8” German chef knives so they move to shorter knives. I like it but would like to experience something more appropriate for my chopping style. I found the sharpie trick to be extremely helpful. they will certainly be sharp when the salesmen shows you them, which just shows how low of standards people have for knives lol (no offense intended!). Of course it's an OEM but the grind and the fit and finish are of high quality. com I think it was), but I’m looking for more oppertunities, as I want to find the absolute best quality I can buy. The other knives tend to sit on the shelf a long time without use, depending on your cooking habits. Grip? pinch 5. Here's the particular link I was looking at Imo, Benchmade just wanted to join the kitchen knife party, but instead of understanding the needs of chef knife users, they feel that using expensive blade steels would make the knife a good competitor against other kitchen knives out there. I'm not a pro-chef, just a very keen home cook. I bought one of aliexpress for about $30 CAD and I’ll say it’s about worth that. Reposting for visability, seems like no one saw my last post! At the moment I have a Victorinox Fibrox that I have used for 4 years. Always buy a chefs knife first as it’s the most commonly used knife in 95% of professional kitchens. Help your fellow Redditors crack the electrical code. Hello! Just purchased a brand new Japanese knife and am looking for the best cutting board to keep the edge and not dull it. Cheaper but nice quality. I've been sharpening knives for family and friends for quite some time now. I'm looking for a new knife to replace it, but something that's a little less prone to chips. If you get a nakiri or bunka or a usuba made of powder steel it’ll be the best veggie knife ever. As in the title I’m trying to find a reliable ceramic or other lightweight chefs knife for my mom. All of these steel types are stainless powder metallurgy steels that are wicked hard and tough steels that hold a psycho edge for a long time. I fell into the hype when I was first getting into knives. , I find Ikea Andlig chinese chef knife that I got for ~4. Kiwi knives are widely liked by many in these parts for being cheap, thin knives that take a good edge and punch well above their price point. people are so used to dull knives that they are enamored by the “sharp salesmen” lol. By Emma Wartzman Just a friendly conversation and suggestions. com, there seems to be a different knife choice in every $10 increment. Throw in a serrated knife too if you bake a lot, and you're basically set. I only respond to top level comments. I myself have struggled with this issue. A Santoku is another option, as it's more of an "all-around" knife used by many home chefs so they don't need to have a Deba or other various knives. Anywho. It's been good, but I think a proper sized chef's knife will be better (I'm now looking to buy one). I’m looking for recommendations for cheap Japanese style knife brands and any advice on any other things to look out for or avoid (type of steel, handle materials etc). My husband adores a good cleaver and uses it for everything (no pros here, lol), I like a well shaped pairing knife or two and 6 and 8 inch chef knives, as well as a respectable bread knife. CCK: KF1102; SBZ: S202-2. So I'm getting my first apartment soon and I'm thinking of finally getting a proper chefs knife instead of just the no name chinese ones at my parents house. Top posts of May 27, 2021 I was in this conundrum a few months back. Great for both rejuvenating dull old knives into friendly kitchen cutters again, and for practice and building muscle memory to keep your Ikon in good shape. I’d suggest a german style knife over a Japanese one, the Germans are a bit more robust. However, they are overpriced for what they are. " "You can do/cut more with a longer knife. Just seems like for as much as we love knives that there would be a forum or specific place to buy and sell that isn't eBay. However, if you want a dedicated meat cutting knife you might want something like a Victorinox Cimeter with a Fibrox Handle. Hey everyone, I have a rewards balance built up on my amazon account from using my prime credit card so I figured it would be best spent towards the purchase of a new chef knife (if they even have good, authentic gyutos) I'm looking for a 210mm Japanese handle chef knife. Round the spine and choil with some sand paper and be happy. If you're okay with maintaining carbon steel, the Wokshop cleaver is pretty solid and very cheap. reReddit: Top posts of 2021 Victorinox is fine, they are the budget recommendation for a starter knife. I do find that it sharpens up really well and feels effortless to use, and keeps that edge a long time, just like they said. I started with a 12" wusthof pro chef knife and it's great sometimes, but I usually grab a smaller Zwilling chef knife my girlfriend received. A great beater knife too. The problem becomes once you try a good knife. Still, a decent knife. Other options at 300$ feel overpriced because you do got a tons I'm looking for a durable chef knife that will last me for years to come. Most of those are junk. A munetoshihas a really good, consistent grind (WH) and really good heat treat. My wife and I cook a lot. I have been recommend the MAC mth-80 by the best chefs I know. Then I’d purchase in this order, Paring knife, boning knife, vegetable cleaver and bread knife We have a couple 8" chef knives at home (nicer ones), but I'd like a sabatier. Mac, tojiro, global are good popular larger brands that might be worth exploring. If you can't spring for a whole set, get a quality 8" chef's knife and build your set from there. I routinely buy these as gifts for friends that discover cooking and need a quick upgrade Anyway, knives-wise, I have an 8" Victorinox Chef's Knife, an 8" Akifusa Carbon Gyuto, and a 6" Akifusa Nakiri in the same style. What are the advantages of having a slightly larger knife (9 or 10", for example) over 8. We welcome posts about "new tool day", estate sale/car boot sale finds, "what is this" tool, advice about the best tool for a job, homemade tools, 3D printed accessories, toolbox/shop tours. However, I have gotten these knives as gifts for people and I think they might have quality control issues. You can get one for 140€ from cleancut. Could be another Shun, frankly, but something that's not as soft as a German blade would be ideal. A great chef's knife is an indispensible kitchen tool — ready to slice, dice, and chop with precision. You will find everyone will have a different opinion on which knife is the best at each price point. The boning knife is for cutting around bones rather than through them, a cleaver for breaking through. They're thinner and lighter than many of the other options in that range, and have about the same material quality/fit and finish as Victorinox. I'd go for a Gyuto (the Japanese equivalent of a Chef's knife) in the $200-300 price range to start. I’m trying really hard to do that but I want a new knife and the one I have my eyes on is like 450 bucks however looking at my budget it would take me four months to save to buy that knife and I needs one now or I could buy a knife for $100 right now. 5 in curved chefs knife than start building upon that. Well balanced, easy to keep sharp and in your price range. Suggestions for a good chefs knife Recommend me A Reddit space where people can come together to show and discuss their various EDC items, ask questions and receive advice from fellow carriers, and generally promote the enjoyment of EDC. I have some Rachel Ray knives I got as a wedding present years ago and they don’t even compete with my $50 Fuji Narihira. Paring knives are widely regarded as disposable and little money should be spent on them. Was tired of buying shitty knives and wanted an all purpose chef knife for daily use of cutting veggies and meat. Any advice is much appreciated. 5 or 4" paring knives for $15 each. These are plastic handled knives meant for commercial kitchens, but still have very good blades. Hi I've been wanting to get a good couple of knifes and have been leaning more towards Japanese knives since discovering this forum. Good overall utility knife. So any of the following will definitely be an upgrade for me. So if you're going for a single knife, I'd recommend a high quality chef's knife. Some fairly common advice (I believe) is that for stuff like chopping bones, don't worry too much about quality, you don't need high-end steel to take a great edge because it's going to get beat to hell chopping bones anyways. I've never handled this specific model, but I have a TX-104. Really I have a lot of knives and my two large chefs knifes do about 80% of all the work in the kitchen. I use the chef knife and she uses the 5" santoku pretty much daily. Our picks for the best chef's knives include favorites There are a lot more options for what people could consider 'a best Japanese chef knife' between $200-300 compared to sub $200. I only cook for 1-2 people so they are perfect as a sort of small chef’s knife for cutting up fruit, smaller vegetables, herbs, softer cheeses and slicing up meat. 57 is generally on the lower end of what is considered a good hardness. Don't over hone a knife and learn to use a whetstone. , and a cutco knife doesn’t A santoku wont be ideal for breaking down chicken, a bit more of a point is better for that sort of work, although you will be able to do it well enough. I love my Misen knives, I got the chef's knife as a gift and liked it so much that I went and bought the short chef's knife and the paring knife. Cutting performance is fantastic. Even at higher end restaurants most of the people I've worked with have used Shun, Tojiro, and other more 'affordable' knives than folks are using $200+ J-knives every day on the line. So I wanna find a store that sells all types of japanese knives (currently looking for a Deba) and that ships to Europe, Denmark to be specific, I’ve found one site (japaneseknifestore. And the Victorinox fibrox 8 inch chef knife. I'm vacillating on what to do with it. We tested and compared a variety of high-quality brands, from ceramic to professional-grade options, to find the best chef knives for your We tested dozens of the best chef's knives by slicing tomatoes, chopping squash, and measuring each blade's sharpness. Santoku and Gyuto aren't that traditional and you can find really good ones with Fujiwara, Mac, Misono, Tojiro and some of the knife seller's house brands. What I mean is that you should spend the money if you want a nicer knife, but don't go thinking that you have to pay extra in order for it to properly work. Most Mercers and Victorinox are 56 HRC which isn't quite as good, but OK. The Victorinox Fibrox Pro 8" chef's knife is a great beginner knife with decently comfortable ergonomics and balance. I’ve been saving up for a knife set, got enough cash put away to buy a Zwilling Kramer set, so i want to spend some cash on a good set. The wiki has some good info on starter knives: (12) gettingstarted - chefknives (reddit. 5" Mac utility Yeah I wasn't planning on keeping the set. From the other comments it looks like the best play would to just buy 4 individual good knives. Even great knives get dull and sharp knives are the best knives. Budget? The Mercer Chinese chef's knife (I had the version with the synthetic handle) might be worth looking into. The Santoku/ bunka has always been the household knife and will be for some time. Handle? - western 4. Style? - Chef's knife 2. I use them everyday. Best knives under $100 $150 $200 $50 $30. My feeling is that 8" might be redundant, but I'm not at all opposed to it if its just a classic. At that price point objective best ceases to exist and it’s all about personal preference and style. At all price points! A chef's knife is a kitchen must-have. The !gettingstarted guide has good info, and the r/sharpening sub is a good place to explore with a good Depends on how you define traditional tho, there aren't many single beveled wa-handle knife under $100, but most people won't be using them anyway. It's highly recommended by Cook's Illustrated and is the standard-issue knife in their test kitchen. It's something I encourage everyone to do, I find it relaxing and rewarding. true. Initially, I looked for japanese knives like Shun VG10, but those seem to be out of my price range. They are a quite good knife if you know how to take care of carbon steel. Let’s take the shiro kamo AS (Aogami Super or Blue Super, named after the paper that wraps the stock steel) 210mm gyuto. Yeah that’s sensible, a good stainless knife will work nicely. That being said, I only really sharpen them a few times per year. Probably the archetypal caidao, and the Chinese equivalent to the Western chef’s knife. They really know their stuff I’ve never been, but I have it on good authority that Carbon Knife Co in Boulder Colorado has some nice knives Coutelier has locations in New Orleans and Nashville, some great knives and friendly people. Sets are garbage tier and come with things you don't need. The chef sac is good minus the Velcro straps for holding the knives in place but to fix that I just put velcro tape on both sides of my knife guards and that works well. Most people go overboard. It's fantastic. They make a Santuko ($40) which I feel is superior to a chefs knife for most tasks like the Dicing you mentioned. My SO just got the 8” chef knife for Christmas and It’s not bad at all. They also have a oft-recommended bread knife ($18) These are 'professional' knives, ugly, tough, durable. Care? whetstones / honing 8. E. plus anything else that may be recommended. The amount of choice is a bit overwhelming however. I picked up an IKEA 365+ x50CrMoV15 steel chef's knife for $20. The messenger is also great for when I have to bring my laptop to work as it will also hold that. The whetstones' grits are 1000, 3000, 5000, 8000. Japanese Knife Imports in LA. I had family living over there and they swear by them, they may not be well known but they are all handmade and good The ceramic wasn't even close to sharp. The above is what I have learnt from reading many posts in this sub. I would get a victornox, mercer etc. Thanks! I sharpened every garbage knife I had before I sharpened a single one of my good knives. J. Kikuichi Warikomi. I've looked at Wusthof and Messermeister, but really, expensive steak knives are hard to Are you asking about brand recommendations, or the best style of knife? For knife styles, Yanagiba is your traditional sushi knife. It has a nice sharp edge that has retained its sharpness for 6+ months. A place for prospective top rated knife buyers to get suggestions from people who know the intimate details of the tool. However, I really don't know which size to get. Good balance and grip are musts for both of us, neither of This is very common, and you'll see dozens of knives with the same shit, like vertoku, and other brands you find on social media The only ones that aren't chinese blade is the 'handmade' one and the santoku premium, the handmade is a typical seki knife you can get for $130-150, look at the sakai takayuki hammered stuff, same knife. I also have Farberware Pro Forged chef knife ($14) and Farberware Pro Forged Santoku($12). General use for vegetables, protein, everything. I'm looking for something that is quality but isn't as delicate as some of the incredibly hard Japanese blacksmith knives (I want a Fujiwara knife so much View community ranking In the Top 1% of largest communities on Reddit. From my research I figure I'll have to get a yanagiba, and I'll probably invest in an usuba down the they are not. And I'm not one that would shy away from a good knife just because it's used. So far I'm loving it! Next I think I'll pick up a petty from Korin, then down the line a nice big german knife to balance things out/ for my big chopping needs. Nothing in this price range is going to really beat either of these knives (Sukenari Ginsan might be competitive), They are out of Okinawa and have been making knives for about 700 years. Pick up some 3. Forget a knife set, if you mean just knives for cooking (as opposed to e. You can use a strop much to the same effectiveness on any hardness of knife. Top posts of 2021 Welcome to /r/Electricians Reddit's International Electrical Worker Community aka The Great Reddit Council of Electricians Talk shop, show off pictures of your work, and ask code related questions. My first nice knife was a 10 inch shun classic 9 1/2 . steak knives, etc. g. My advice would be to return the knife set and give them a price limit on buying a knife or two that really sings to them. At my last job, most of the prep I found myself doing was vegetables, and the Nakiri quickly became my best friend. Henckels International – Best Home Chef I bought directly from the knife-maker himself a few years ago. In know they're cheap, but I would use a crappy house knife until I could save enough money for a real knife. The petty can handle small foods Not all retailers stock the same knives, and each vendor can sell different variations of knives from the same smith. People say things like "get the largest knife you can comfortably handle. Some people will say a Victorinox or Mercer are the best because they're really good performers for the cost, but other people will say that some custom maker has the best Chef's knives The Miyabi Artisan looks pretty good for your bucks, 180$ for SG2 Gyuto knife, it has good edge retention so less maintainance, just don't use it with bones and frozen food. I find it a tad thick and heavy for my taste. Good beater knife I can use outside for the grill, realistically the smaller and cheaper Santoku I like better. They're entirely stainless including the handle, so I don't have to worry about them and anyone can use them. reReddit: Top posts of May 26, 2021. If they sell stones it’s a plus 10! This right here. It is the only knife I have from that series, and the rest of my knife block is a Zwilling J. There’s a review on Kan here from this weekend. Ideally I’d like a vegetable knife/nakiri and a more general purpose knife/gyuto but I’d be open to suggestions if anyone thinks I’d be better off with a different style. If you don’t want to learn how to sharpen them yourself (it’s not that hard) find a good professional sharpener. Unless you butcher hogs, cows, rams, sheep, and so on, you're probably not going to need a cleaver. Japanese Knife Imports, etc are a good choice for a shop, which will also give you advice what to buy when you call them or send them an email. He’s in desperate need of a kitchen upgrade. They are not a beginner knife, but if you know how to love knives you’ll be great. Reply Top posts of October 25, 2021 If you are used to shit knives these are pretty good. I am a bot, and this action was performed I would like to consider myself somewhat of a good home cook and I am in the market for a good chefs knives. Any recommendations for a single steak knife (I’m the only one in my family that eats steak) and I’m also looking for a non-serrated one too. Futana is a good value series I own an S3 210mm Ho handle gyuto and a S3 wa handle 135mm migaki petty. my two "core" knives are Wusthof 210mm chef's and 180mm santoku right now. A. You can do 75% of the common cuts with one. For context, my knowledge in knives are virtually nil. The larger asymmetric wavy pattern seems to do a pretty good job getting in on those crusts in a way I haven't had the smaller/finer toothed typical bread knives work. Otherwise I think they’re fine knives; you can expect the world for 20 bucks but they do a job. Just need to figure out what individual knives I want to buy now. Don’t think any of us can tell you the answer there Looking for quality chef's knife recommendations for birthday gift (approx. Top posts of 2021 I just need to understand which one of those would be best for my situation. Best Value: Hedley & Bennett 8-Inch Chef's Knife; Best for Butchering: Wusthof Classic 8-Inch Chef's Knife; Best Japanese-Made Chef's Knife: Shun Classic Western 8-Inch Chef’s Knife; Best for I would recommend these Best Kitchen Knives sets Reddit for 2021: Wusthof Classic 7-piece – Best Professional Knife Set. I have a 15-year old 8" Shun chef's knife that's been my daily driver for a while. All the practice in the world won't overcome crummy steel - there's a night and day difference in how fast and accurate you can be with a good quality forged knife versus a big-box-store stamped one. I like the western style handle and the overall look of the knives. Also, make it very clear to your housemates to not fucking touch your knives, I had a few knives and a real nice wooden board damaged over the years and i’m still pissed about it If you think they can’t be trusted get a Victorinox chef knife, they’re great and about 35 quid so you might not be too annoyed if the inevitable happens 👏 agreed. Not a tall knife though. Most people including me find them very comfortable, ergonomic knives with good edge retention. Now I can comfortably sharpen those and I also have some scratched up knives I can practice removing scratches from. I would like to keep them sharp for best performance in the kitchen. 片刀 (Mandarin: piandao; Cantonese: pindou) – slicing knives. A workhorse, but you definitely don’t want to use this to hack through any sort of bones. This is a great quality knife, top tier western, it’s basically custom makers and Zkramer after this. There is no such thing as the "best chef's knife" -- there is only the "best chef's knife for you". Knives Considered? Shi Ba Zi F208, Mercer Culinary chinese duck slicer (8", a bit too big), Wusthof silverpoint chinese chef knife I have to say that I am not a very demanding user. Both Hitohira and Karasu are great brand and shop. I took the advice I've seen over and over on r/KitchenConfidential and bought myself a Victorinox Fibrox Pro Chef's Knife. Hardness affects how often you need to sharpen the knife. It was like ten bucks. People on this site are skeptical of Shun, but they are good knives, with a nice fit and finish and some bells and whistles like lifetime sharpening to with it. Currently I have the classic 6" utility, classic 7" Santoku, and 8" premier chef knife. This is just my personal preference and my ingrained frugalness. Maybe a serrated for bread)tomatoes. I use my knives daily hours on end as I am a chef. Get something like a Victorinox fibrox or Henkels twin master. ' I'd dig into the differences and then I know as my collection has grown and changed, there are perfectly well kept knives that just sit in my drawer. But if I wanted to buy a hardish non-bolster Western-style chef knife, I'd choose either a Tojiro DP (IMO, a better knife for about the same price), or a Fuji Narihira (IMO, similar quality steel and heat treatment for half the price). Looking for I’d go for a Shun 8” VG Max chef knife. It's not as long, or "nice" as you'd like--but I've had really good experience with the Kai ones before (used to have a pure komachi for years). Alot of chefs I used to work with have used Shuns and so when I started my collection I decided to go with shun. There's a lot of very general advice on the internet regarding the recommended length of a chef's knife. Personally, the pan is garbage, so I draw the conclusion that the knives are too. Keeping any of these knives sharp It really is best, most efficient to use a stone. The soft stainless steels they use in these types of western knives won’t hold a fine edge for long. Emojoy 15-Piece – Best Knife Set Under $100. You can keep the Victorinox and that becomes your loaner when people ask to borrow a knife, or it becomes a "beater" for the tougher jobs. These knives usually also perform terribly compared to good knives. Super excited as I Got my first few real chef knives. My wife want's a new chef's knife. Best Chef Knife Set Reddit 2021. With experience it doesn't take very long, less than 10 minutes to sharpen most knives. Spend your money on a good chef knife. You can usually find the Shun Classic at around the same price as the Kan. I probably use the short chef's knife more than any other knife and I love it. Buying knives from a reputable site like KnivesAndStones or Chef Knives to Go or Knifewear or other sites recommended on here is a good way to avoid buying bunk. We’ve tested 24 chef’s knives, chopping over 70 pounds of produce since 2013, and we recommend the Mac MTH-80 because it’s sharp, comfortable, and reliable. The issue is when people buy any knives they see on social media or ones a celebrity chef recommends. 15 of the Very Best Chef’s Knives Finding one you feel comfortable using for all your meals is vital to your efficiency and success as a cook. The chef's knife came in a stupid-looking plastic sheath that should have given it away and the plastic one looked like a Shun in the picture but was not even close when I got them. The knives made from this steel can be made very thin since they are so strong. Normally, I would search Amazon for their top rated, but I've read most of their reviews are trash and so I decided to look here instead. I also have Western knives with presumably softer steels (e. Henckel's Pro set. Typically people will get a Gyuto and a paring knife. From what I have read on here, it seems some of the earlier versions weren’t as good. Style - doesn't matter I am currently using a mercer chefs knife which is exactly okay, I can run it through a pull through and not feel bad about it. When the knife and stones have paid for themselves, then you could upgrade your knife. Here are our favorites. This fully forged knife is beautifully designed with an ebony Pakkawood handle, a I use a Chef knife to cut and trim meat. Originally was thinking santoku but would consider gyuto more strongly after doing some reading about how they stack up to santoku for general-purpose tasks. Less than $50 for 6. A regular kitchen knife is usually good enough for breaking down chickens. I honestly think for the sake of budget, efficiency and space, realistically and from my experience, two knvies, a "chef" knife and a petty knife is what most people need. For example, tanaka from CKTG is priced similarly to that of K+S US, but has worse F+F and a poor handle i'd fill out the questionnaire and look for I bought a Kyocera chef's knife about 10 years ago and it was a great kitchen workhorse until it broke recently. Money isn't much of an object I would rather get some good quality ones that hold an edge well. The tradeoff with the tougher western knives is that the softer steel means they don't hold an edge very long. While I like the ZJAH, it was very noticeable how superior the Shun was when it was new. Amazon reviews are so polarized i’m suspicious of fake reviews and don’t know what to do. Terrific knives and great value. Get the Reddit app Scan this QR code to download the app now. I think they're pretty easy to sharpen on stones as well. What is the Start off with 8. Then list some good starter knives in nice steel, even grinds and available in EU. It will hold an edge longer and still be very resistant to chipping. If you stick to softer steel knives, a honing steel can reduce the frequency of a This guide is meant to be a helpful resource containing various bits of information all pertaining to buying, using, and maintaining kitchen knives. Or I'm looking for a chefs knife to upgrade from my cuisineart knife set. Seems to be a good abng for the buck as well. $100 budget) r/EDC • Any advice on buying a knife for a man who works in a grocery store everyday? It's a really nice knife for the money, and you can get it cheap if you're okay with getting it shipped from China. I use the chef knife every day as I'm always preparing meals at home for myself. You will have to take it to a steel constantly. The whole point of this article is an intro for beginners on carbon steel and not a technical article about steel composition. Haven't tried them, nor do I intend to. Since I have a few Japanese knives, it seems like a whetstone for sharpening is a must. I have a Victorinox chefs knife and looking for a second knife primarily for fruits and veggies. I use shapton 1000, 5000 and 8000. Now coming to the BIFL For kitchen knives, high carbon stainless steel makes more sense. Steel? - stainless 3. Reply reply JosephHitlerUn Hey everyone, so recently I made a declaration of myself that I would absolutely not break my budget in 2021. Premium steels make sense on a pocket knife but not with chef knives at least to me. Some Japanese knives will get up to 65, but may be harder to sharpen as they are so hard. YMMV. I've been looking at a 10 inch sabatier with an olive wood handle, I like the length and the wooden handle, but I'm not sure about modern sabatier quality, although I know historically they have been very good. Hello Reddit. I am a bot, and this action was performed I'd take a look at the Victorinox 6" chef. Get a couple pairing knives, maybe a smaller chef knife, and I can't recommend their offset handle bread knife enough. You a professional? Because you’ll probably want to touch the edge up fairly regularly. They make for good work horse stainless knives for me. I'm an enthusiastic home cook. If you want a super thin project knife, the Crude knives are like lasers. I'm interested in the Takamura knives but not sure if that's a good place to start. I've mostly given up, I'll probably get a set of the new Victorinox Swiss Modern serrated steak knives. Presuming you mean most of these post cooking, then I find a good sharp chefs knife preferable to an actual carving knife. Below is the filled Questionnaire: Style We’ve tested 24 chef’s knives, chopping over 70 pounds of produce since 2013, and we recommend the Mac MTH-80 because it’s sharp, comfortable, and reliable. Length? 180-210mm 6. Knife recommendations. In addition, most people primarily use their chef's knife and santoku knife. My shun santoku was a great knife that was my work horse until my knife roll got stolen. It's really not worth what they're pricing. I hate them, and that's the prevailing opinion I have a a couple of medium-range chef knives and several whetstones. It's shaped like a petty/utility despite the name. Even the best knife won't stay sharp forever though. Here's a few I found that look interesting. I also use my Chef knife to slice my steaks after cooking so I have no need of a steak knife. Raw numbers wise, I'm guessing that the majority of cooks are doing prep with a victorinox/dexter/etc plastic handled chef's knife. It’s a fun and cool looking knife but performance wise it’s far from any good Japanese or western style knife. Stainless steel makes a lot more sense for those. Wusthof chef I bought the utility knife couple years ago, and I like it alright. A chef years ago told me about MAC, a large Japanese brand using their own in-house stainless steel with a western style pakka wood handle. This knifemaker is found in Kyoto, Japan in case people were wondering-- He's not a very well-known knifemaker, I believe -Made-In French Chef's Knive It's ok, it's my everyday knife that I use when I don't want to feel bad about ruining it MAC Chef's Series 8" $120 MAC Professional 8" Chef's Knife With Dimples $145 (I own this one and it is my favorite) MAC Professional Mighty Chef's Knife 8 1/2" $225 As you can see I am a fan of Tojiro and MAC. The Fujiwara fkm santoku is a I collect and use cleavers. I won’t be able to describe what looks I’m going for beyond that I It's the thick fat part of the knife just before the handle that isnt forged as this as the rest of the knife. CKTG also sells a variety of good whetstone options including the Shapton Pro 1K / Ha No Kuromaku 1K which is the least expensive splash and go option available. She’s getting older and struggles with heavier steel knives. They aren’t the best of the best, but they will outperform most garbage knives you could buy at Walmart for a similar price simply due to how thin they are - this gives them pretty solid cutting performance. Price, attainability, ease of use when forging/grinding/sanding, methods of heat treat, among other possible reasons. Calphalon Classic 15-Piece – Self-Sharpening Feature. View community ranking In the Top 1% of largest communities on Reddit. But, truth be told, i don't really see the need for one in an usual kitchen. I am currently using a Calphalon Comtemporary ($40) chef knife bought 9 years ago. The Ikazuchi is slightly more robust, and probably a bit more forgiving, but either knife still requires good technique to avoid damage. I already made the point that knives can contain chromium and not be stainless and "typically" stainless knives have more than 12% this doesn't mean that there are no knives that are reactive that have more than 12% chromium. Probably an 8" chef knife & a smaller chef-like knife (my wife prefers shorter ones when she does cook), and i really like the nakiri knives as well. 6” gyuto on loan from a friend. ), then you really only need a couple of knives: Chef knife. a spoon could be sharpened almost as well, what matters is the overall blade geometry/grind etc. I don't like their stamped knives at all, but for the most part, their International forged knives are fine. Purpose? Home use, I've been mooching off roommates my entire life but now I'm moving to my own place and I want to finally use a good knife. I have owned them both. I can’t speak for everybody, but here’s my two cents on shun and Miyabi: They are good knives. This guide is meant to be a helpful resource containing various bits of information all pertaining to buying, using, and maintaining kitchen knives. I’m guessing it’s also the most common knife used in the home too. And honestly just fill the rest in with victorinox. 5 chef's that I was gifted years ago). Start with a chef knife and a paring knife and fill in gaps you find as you cook. These are so thin at the spine it hurts in a pinch grip. Your neighborhood moms and grannies in Japan, however, rarely ever buy gyuto for home use. When maintaining my knives, should I be going from 1000 all the way up? Or should I just maintain on the 5000 & 8000? Any/all help is much appreciated I just got my Shun Premier Chef's 8" knife (VG-Max, RH 60-61) back from the manufacturer sharpening. But always check here about the specific knife as well. Jon Broida is a legend Bernal Cutlery in San Francisco is great. That's why you see those famous chefs using a honing steel/ceramic rod before they cut anything. It would require a bit of the steel during a shift, but it cuts great. I have had this knife for nearly 15 years and I still grab it frequently despite having a cache of much higher end knives. What are some recommendations for a good quality chef's knife for under $100 USD. Gyuto are a pro Hi! I’m looking to buy my dad a reasonably priced and quality chef knife and utility knife for him to use for home cooking. This knife is probably my most used knife due to its low price, durability and fact that I don’t need to baby it. Works great and gets the job done. I use it A LOT, much more than my chef's knife, which I find a bit heavy and large for my small kitchen and smallish hand (a Shun Fuji 8. Sure, there are of course companies glad to make you one out of sg2 or hap40 or something with a petrified unicorn horn handle and charge accordingly, but that doesn’t mean that should be the level to strive for. Not the best critical thinking, but all this stuff is gimmicky. I recently purchased shun 8 inch western knife, 6 I inch I use Chef Sac, they have a variety of one's in Amazon and are super cheap but are also really nice. The nice thing about a filet knife is that it rarely makes board contact which is what dulls knives the most. The Fibrox handle is smaller than the 8" model, and it's also available in the Rosewood and Swiss Modern versions which are slimmer. That or just use one of the victorinox $5 paring knives for fine work. There are $150, or frankly $50, knives that will get the job done just as well, so it’s really about what you enjoy using. Like I said these knives are thin and somewhat delicate and could chip if used on a really hard surface. I do have a Mac pairing knife which is very ergonomic with a rounded tip, super useful and a 6. They make the knife vlery annoying to sharpen and tend to get in the way in ulse as well. Have a look also at the Ginsan Futanas. I have a 270mm/10. It doesn't take much to keep a knife sharp! Dexter Russel has the best value out there for filet knives. Specially cause contrary to popular belief, generally more expensive knives will demand extra care/proper use to last, as in, it will be ruined very fast if not properly taken care of. It is very thin, and not good for the butchering of whole fish. Whetstones and sharpening. We also have a Zwilling paring knife and 157 votes, 159 comments. The Chefs knife is about $40 and the 5" is $20. Have to reccomend the Victorinox Fibrox 8" chefs knife. Long enough to use as a chefs knife, but short enough to feel right even on tiny cutting boards. It's probably my favorite all-purpose knife out of all the cleavers I've tried (which includes many of the popular budget options), and I If you need practice, given that this is your "first nice knife" I assume you have other knives. Sharpen those on your new stone. Just one good chef knife (to begin with). Reddit . EDIT currently I have a DP gold Nakiri model I fixed up for the new handle on it and posted about it last week I think it was. They don't come up here much, but I think they're surprisingly good for a budget option. For example, looking at Sujihiki style knives on mtckitchen. I want to replace my paring with something sharper and better quality, but I'm stuck between a Cheap steak knives aren't really any worse than expensive steak knives, except in looks. Also consider how you are going to keep it sharp. I'm looking in the $100-$200 price range. Any help would be Japanese knives are quite fun in their designs, but there are some fundamental differences between the Eastern & Western style knives--there's certainly no overall best, but there might be a 'best for you. The reviews seem to be mixed, but I have no qualms with them, and I think for the price they are decent knives. If their claim of 58-60HRC is correct, they look OK. 7. It’s okay on softer steel knives less than 60hrc, but if you get harder knives you can chip the knife using them. . I wanted to start with a good knife for sushi/sashimi, but one that is also a little more multi-purpose. It's a great cleaver, and I really like it. The store I purchased my knife from sells/recommends end grain larch cutting boards, but it was a bit out of my budget. The "chef" knife could be a gyuto, santouku, or Chinese cleaver. 20 votes, 71 comments. People have different preferences on handle shape, blade curve, blade thickness, blade length, bevel angle, steel hardness, weight, balance point, etc. The Wustof used to be a very impressive knife, like 25 years ago, but the steel quality dropped somewhere around there. I have a knife kit that I’ve assembled over the past few years, and I’m very happy with it. com) If you're going to go with a German/Swiss blade, I'd try to get one with 58 HRC hardness. Most of us grew up with 8“ chef knives as the main tool in the kitchen, so we gravitate toward 210 gyuto as the most approachable and widely usable knife. This sub is for tool enthusiasts worldwide to talk about tools, professionals and hobbyists alike. " As a home cook, a 10" chef's knife seems unnecessarily long, though, for me, it passes the forearm test. Yoshihiro NSW The popular Japanese knife brand Shun calls its classic chef's knife the "one knife you simply can't be without"—and it's easy to see why. CKTG (chef's knives to go) has various different knives on sale. For example, I can make a knife out of inexpensive 1084 carbon steel available many places and do a simple heat treat in my homemade forge and kitchen oven, but stainless steels require at bare minimum a proper heat treating oven, hardness tester, and possibly a If $140 is your price range you have a bunch of good options. I’m not big on serrations since I like to see a smooth cut for my steaks. If not can someone else help me link the articles about budget knives and recommended knives for certain price points and if there is an explanation of blade metals. Here's direct links to some of the topics: Common knife types. I personally use a Nakiri, I have found for most of my day today it works really well. Messermeister seems to have a better reputation right now. Mercer Culinary 6-Piece – Best Knife Set Under $200. It is really good investment to get all three. My knives are sharp, but not cut-a-pineapple-by-looking-at-it sharp. xxyqr gyuwmyrog ricwxy tii eenra whyay wdad xzesdk hctve xrliige