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Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Best beckers for the kitchen
- Thread starter kazetsukai
- Start date
I prefer the 16 over the 15. The full flat grind slices through veggies like a champ. The 15 would be so much more suited for kitchen duty if it didnt have a choil (yeah, I said it, no choil), and thin the blade out. It may be the best steak knife but the 16 does so much more.
- Joined
- Nov 25, 2006
- Messages
- 7,038
Or...... the 5.
- Joined
- Aug 14, 2011
- Messages
- 708
Cbear, Gus, and Ocnlogan all have very good points!
But, for me, hand size and budget enter into it. I already have a good few Beckers, and got hooked on cooking with them on camping trips. And I'll admit that there are better kitchen knives, but large potatoes are often too big to work up quickly with my other kitchen knives; so I'm guilty of getting a BK-5 or BK-9 To do the heavy lifting. There was also that time that I had to baton through a 10lb. chunk of frozen beef to get it to a size that was easier to thaw in a hurry.
Here is an honest pic of my kitchen knife drawer-- not the greatest, but the BK-5 does live there most of the time.
It's pretty much BK-5, My wife's tiny knockoff santoku, and the sushi knife that I received as a gift, then a bunch of 3rd hand and other cheapies.
The BK-5 for the heavy lifting, and the tiny santoku for finer work, that's why they're on top. The old US mess knife is one of the best spreaders of food I can Imagine.
I also kept my BK-15 near my recliner most of last winter for snacking on summer sausage and cheese crackers. It's likely the best cheese knife I have because I don't feel like I'm going to break the thing slicing cheddar.
Just my take on it. YMMV.
But, for me, hand size and budget enter into it. I already have a good few Beckers, and got hooked on cooking with them on camping trips. And I'll admit that there are better kitchen knives, but large potatoes are often too big to work up quickly with my other kitchen knives; so I'm guilty of getting a BK-5 or BK-9 To do the heavy lifting. There was also that time that I had to baton through a 10lb. chunk of frozen beef to get it to a size that was easier to thaw in a hurry.
Here is an honest pic of my kitchen knife drawer-- not the greatest, but the BK-5 does live there most of the time.
It's pretty much BK-5, My wife's tiny knockoff santoku, and the sushi knife that I received as a gift, then a bunch of 3rd hand and other cheapies.
The BK-5 for the heavy lifting, and the tiny santoku for finer work, that's why they're on top. The old US mess knife is one of the best spreaders of food I can Imagine.
I also kept my BK-15 near my recliner most of last winter for snacking on summer sausage and cheese crackers. It's likely the best cheese knife I have because I don't feel like I'm going to break the thing slicing cheddar.
Just my take on it. YMMV.