Kitchen Cutlery Upgrade

B

Bar99

Joined
Dec 20, 2015
Messages
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I would like to do something nice for my wife by upgrading the kitchen cutlery. Currently it is disorganized with low level components. I think we both can do better quality wise. And she deserves it. I am retired on a fixed income so I need to be smart. I made her a knife years ago from a kit as kind of a utility knife and she likes it. It was a 440c blade that I installed stainless bolsters and black micarta on. It was a nice project.
I do need help for sure. I don't know what characteristics are important in a kitchen knife. Stainless obviously, but shape, size etc. ... I am ok with buying a nice kitchen knife but the idea of making one from a kit is appealing also. Makes it kind of a personal touch. So I would love to hear some comments, suggestions, etc.....
 
for home use, it's hard to beat victorinox. don't know what your budget is, but this is a very good place to start.
http://www.amazon.com/Victorinox-3-Piece-Chefs-Rosewood-Handles/dp/B001LK6YXK

41FNXeIO5BL.jpg


Oil the handles a couple of times a yr. & they'll last forever. The steel is easy to sharpen.

I have an assortment that's been with me 25+ yrs.

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Or go for the Victorinox with the fibrox handle and never have to oil them. Great place to start. I was a professional line cook for years and both of my Victorinox fribox handled knives took and held great edges and they lasted. I think I spent about $40 on the Chefs knife.
 
Have you considered having some made over time? You don't say what your budget is, but I might be able to accommodate you.
If you are interested PM me and I'd be happy ti discuss it with you.
 
What's your budget? You can get a very nice starter set of kitchen knives for less than the cost of a single modern folder.
 
The victorinox seem to cheap to have good steel. I see the woman's cheap cheap cheapos are all chipped up, but we are talking about 10$ knifes. Should these be good to go under normal kitchen duties?
I'm interested also in a high quality cheese and bread knife, any ideas on that? Appreciate any help from the experts here.
 
your not getting Hitachi white #2, or Aogami Super. but it's the same steel used by Wusthof,

X50CrMoV15

If you want to get a bit higher Carbon content go with Messermeister, they use X55CrMov15
which gives you 0.05% more C.

as said before they sharpen easily, may need a touch-up occasionally depending on use.

use stones only, Do Not Steel. And don't let them end up in the Dishwasher
 
Not sure why the suggestion to use sharpening stones only. The steels used in those knives is a relatively soft stainless steel that responds very well to "steeling". However, when you move to steels that are higher RC, like Blue Super at 64HRC, then a "steel" is not recommended. A ceramic "steel" is the exception to that "rule". The reason is that a hard blade will chip when a regular butcher's steel is used. But that X50 series stainless will be restored easily with a few swipes on a knife steel.

The Victorinox kitchen knives, IMHO, are worth more than they're priced. For what you pay, you get a very good knife. If I was in the market for kitchen knives on a budget, the Victorinox would be way high on the list.
 
No Good reason, just my own deep seated emotional anti-steel hang-ups:D

i just prefer stones for touch-up
 
On a budget? Victorinox would make up most of my list. To my mind, they are a fair step up from the Dexters, etc. The seem to do a better job with their X50 type steel than some. I have an old beat up wood handled one that came off of my dad's boat. It will take a pretty nasty edge considering the geometry even on the KMG. It just won't hold it nearly as long as my current semi-stainless Japanese knife. With that said, if I am looking for an 8 inch chefs knife for under $50, I know who to call and I can still get the rosewood version for s few bucks more if I am so inclined. Knives like the Misen would have to be significantly better for me to move up that little bit in price. Otherwise, I am going to look at the $100 plus stuff if I feel the need for an upgrade.
samuraistuart said:
Not sure why the suggestion to use sharpening stones only. The steels used in those knives is a relatively soft stainless steel that responds very well to "steeling". However, when you move to steels that are higher RC, like Blue Super at 64HRC, then a "steel" is not recommended. A ceramic "steel" is the exception to that "rule". The reason is that a hard blade will chip when a regular butcher's steel is used. But that X50 series stainless will be restored easily with a few swipes on a knife steel.

The Victorinox kitchen knives, IMHO, are worth more than they're priced. For what you pay, you get a very good knife. If I was in the market for kitchen knives on a budget, the Victorinox would be way high on the list.
Click to expand...
 
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MAC, Fujiwara FKM series, or Tojiro DP. Stainless, affordable, and will last a long time when cared for.
 
The Victorinox are good but in my experience tend to be a little on the soft side. That's no big deal and true of many kitchen knives; just means you'd want to do regular touch-ups.

Half a step up in price are Opinels. I don't own any of their kitchen knives but I am a big fan of their folders and their kitchen knife ergonomics are very nice. They use a solid performing, if basic, stainless steel (12c27 ) andI think tend to run it a little bit harder.

If you don't specifically want a whole set and budget allows, consider getting a single higher quality chef's knife from a knife maker who is a member here. It's worth having a look at some old sale threads.
 
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