Help with what knives to purchase

B

bigredsoxfan60

Joined
Oct 3, 2009
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3
I have a question, I am the girl who knows things by how they look so I am a bit confused.

Recently out of a relationship and he had always purchased the knives for our house and for whatever I need one for. He took them all, I could care less but now I am having a hard time finding the ones we had. I know they are Spyderco knives but that is all I can remember, I know not a good thing.

If there was a knife that I wouldneed to get for things around the kitchen or other things around the house what should I get?

Thank you for any help :)
 
Welcome to the forums.

If you would like, you could google Spyderco and look up their catalog and see what knives look familiar.

Now that your here with a clean slate, we can convert you into a knife nut. Like Esav says "We have cookies."

Stick around and you will have knives that YOU want. And with your own money and own decisions.

Paging Jill Jackson!(our resident Spyderco girl)
 
Welcome. I think JJ will definitely be able to help out with this. The catalog idea will work too, at least to give you a rough idea as to what is available.
 
As a fellow east coast resident and a red sox fan I Welcome you to the forum, I'm sure you'll enjoy your stay. :)
 
A plain edge aqua salt is IMO a perfect kitchen knife. Sharp, comfortable and WILL NOT RUST :D The price for this knife is also relatively cheap. The shape is also very conventional, similar to that of an usual kitchen knife.

Also, go to knifecenter.com and go to spyderco under brands. They have a great presentation of Spyderco knives and you can probably spot the one you want.

Glenn
 
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I love Spyderco knives but if I were to start to stock an empty kitchen, I would likely start with America's Test Kitchen's "Best Buy" recommendations of the following:
Forschner Victorinox Fibrox 8-Inch Chef's Knife
Forschner Victorinox Fibrox 3.25-Inch Paring Knife

Here is a summary of their general kitchen recommendations.
http://today.msnbc.msn.com/id/18742973/

As suggested, I would also check the Spyderco website for other household/utility/pocket knives.
 
I have some experience with Forshner kitchen and meat knives, and they suck-ola.

The Spyderco kitchen knives that I have some experience with rock, especially in comparison.

The normal German stuff is way overpriced for the softness of the steel.

Japanese kitchen knives are where it's at if you truly want good stuff that you can be happy with for ever n ever. "Chef's Knives To Go" has gobs of selection, and there are very reasonably priced ones.
 
the best spyderco folding kitchen knife i can think of, is the spyderco military:D

Welcome to BFC!
 
For kitchen work you typically want a thin blade. Much as I love my Spydercos, and I do some outdoor cooking with them, you cannot beat a kitchen knife in the thinness department, and it's easier to clean than a folder.

The most food suitable folding Spydercos are probably the Centofante 3 or 4 (thinnest full-size Spydercos, I think), the Stretch 2 (this one is very universal), and the Chokwe. For bbqs and so on the Military works well too, but it isn't exactly the kind of knife that girls tend to like.
Finally the new and affordable "full flat ground" Enduras should work pretty well in the kitchen, these are the ones where the blade looks totally flat at the sides, and they come in bright colours.
 
As a professional cook I have to speak up here and say that the Forschner/Victorinox line of kitchen knives definitely DO NOT "suck-ola." They're very good for the money, as are the Kai "Wasabi" line of inexpensive knives. That's my considered opinion after some pretty extensive real-world usage. Most home cooks- and many professionals for that matter- really don't need anything more expensive....and NOBODY needs to be using any sort of folding knife as a primary kitchen implement. Why would anyone want to? The only bonafide folding cook's knife I'm aware of is the A.G. Russell Folding Hocho- a beautifully-made knife which, while certainly effective in a pinch, is expensive to buy and uncomfortable to grip for long. And that's the problem with most folders- wrong kind of handle, wrong blade shape for cooking.

I can't help but think that the OP is looking for a Spyderco folder to use in various household tasks- not as an everyday culinary knife.

On the other hand, if one's cooking style consists of opening packages and so forth, a folding knife would serve as well as anything. A box cutter would, for that matter.......
 
I love my Henckel knives and cook with them every day. This 7-piece set includes a sharpener (essential for keeping them razor-sharp) and is only $149. That's a super deal.

It would be weird to use folding knives for cooking or food prep because cleaning them would be a huge hassle. Everybody seems crazy about Spydercos but I think they're a bit overpriced and you can get good quality blades for less if you're looking for pocket knives and utility blades.

Also, I agree on Japanese knives in that you should consider owning at least one Japanese Hocho-type blade for cutting fish and filleting chicken breasts, things like that. Here's a classic model at a very good price.

While a basic set of quality kitchen knives isn't cheap, the suggestions above would run about $200 in total and last for many, many years. You'd smile whenever you hold them.
 
Daoud knows.

Kitchen knives can run a bit on the soft side because they are never going to be far from a sharpener. When you feel them dulling, you steel them a few times and go at it again. It's more important that they take a razor edge easily than that they keep for a long time.

The knives that see the most use in my kitchen are the paring knives. BigRed can pick up a pair of Opinel parers, which are as good as any, for under $15. Add a decent 6" cooks knife and a 10"-12" carver and she'll have the basics covered. She'll also need a ceramic sharpener.

If she's really on a tight budget, she could make do with a Mora 760 for under $10. I have blocks full of kitchen knives, and still use a Mora constantly. Other knives do specific jobs better, but, as long as carving large slices is not involved, I would not feel handicapped using just that one knife.
 
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