Kitchen knife question

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mec003

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Jan 1, 2015
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Need help finding something for my mother in law. She wants a knife specifically for cleaning chicken that is easy to sharpen and can be washed in a dishwasher. I'm thinkin something with a softer steel that can be touched up with a ceramic sharpener. Trying to keep it under $50. Any suggestions?
 
Victorinox fibrox santoku (or chefs knife).

The steel on them isn't amazing, nor are the edge angles extremely acute. But they're inexpensive, easy to maintain (dishwasher safe, even though that's not ideal, and also sharpen easily), and very comfortable to use. Plus they're way better than what most people likely have at home.

I've owned both the santoku and the chefs knife, and like the santoku better. I liked the handle shape better, and the blade was of thinner stock, so I feel it slices better. I gifted away the chefs knife.
 
For under $50, the Victorinox line is your safest and some would argue your only option. You can get an 8 inch "flank and shoulder" boning knife for $20 from the restaurant supply places on line. Or for $50 you could probably get an 8 inch Vic "pro" chefs knife and the smaller filet knife looking boning knife.
 
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The steel is the same as the other folks use, but Victorinox seems do a better job of heat treating in that price range. No, they won't stay sharp for a long time but they will get pretty darn sharp and not chip out easily.
ocnLogan said:
Victorinox fibrox santoku (or chefs knife).

The steel on them isn't amazing, nor are the edge angles extremely acute. But they're inexpensive, easy to maintain (dishwasher safe, even though that's not ideal, and also sharpen easily), and very comfortable to use. Plus they're way better than what most people likely have at home.

I've owned both the santoku and the chefs knife, and like the santoku better. I liked the handle shape better, and the blade was of thinner stock, so I feel it slices better. I gifted away the chefs knife.
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Would a ceramic knife work? I personally don't like them. "Dishwasher safe" is an important quality for this knife.
 
Washing any knife in the dishwasher is not a great idea if you want to keep it sharp, IMHO. You could look at the Henckels Classic line. They use the same steel as the Zwilling Henckels but are made in Spain and are quite reasonable and a great knife although a lot on this forum will disagree I'm sure, especially those who have never tired them but just don't like German knives.
 
Buck makes some good kitchen knives and they state it is dishwasher safe. A good stainless and easy to sharpen. DM
 
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