Kitchen Knife To Buy Under 80$(CAD)

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gunshot22

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Mar 5, 2016
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This is my first post on this forum and need 1 good kitchen knife so that I don't have to deal with my other blunt kitchen knives that have trouble going through butter, I also need to know how to sharpen the knife what sharpening tool to buy?
It also would hurt if the knife looked good too :)

P.S I don't know anything about knives please help :confused:
 
These are two very large topics. What sort of budget did you have in mind?
 
Anything under 80$(CAD) for the knife and under 50$(CAD) for the sharpening tool would be in my budget. Much appreciated!
 
Learning to sharpen is the most important, since any new knife you buy will be dull soon enough.

I bit the bullet and learned to sharpen by hand on benchstones. Your current dull kitchen knives are great knives to learn on. If you screw them up a bit, it's not the end of the world.

I started with the 3 Stone DMT 6" diamond whetstone set. You get coarse, fine, and extra-fine stones that will last a long, long time. You don't need to use oil or water with them like many other types of sharpening stone. Then watch a load of YouTube sharpening videos and hang out in the maintenance subforum on this site.

Practice enough, and your crappy knives will probably be sharper than pretty much any factory edge of a kitchen knife you will buy. They might not hold an edge like an expensive knife, but they won't be dull.
 
Get yourself a Henkels 4 star 8 inch chefs knife and a good steel, again Henkels has a couple of those. If you look hard enough you can find them both for under 100.
By the time your Henkel needs a new edge you will have more knives and be ready for a sharpening system. That's whole other discussion.
 
tojiro dp 8" chefs knife you cant go wrong with it, given your 80 dollers budget.
 
sharp_edge said:
tojiro dp 8" chefs knife you cant go wrong with it, given your 80 dollers budget.
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Huge plus 1 on the Tojiro. Bargain priced, super sharp, and by far my most used knife of my entire collection and made the GF very happy to use it.
 
A Henkel or Wustoff is definately my recommendation. I have worked in commercial kitchens for 14 years now and those are my two go to knives. You really don't need anything fancier. For sharpening, a ceramic rod will touch up the blade nicely if used frequently.
 
mec003 said:
A Henkel or Wustoff is definately my recommendation. I have worked in commercial kitchens for 14 years now and those are my two go to knives. You really don't need anything fancier. For sharpening, a ceramic rod will touch up the blade nicely if used frequently.
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yes these are quality kitchen knives (assuming you are not talking about henckel international). But a 8" henckel or wustoff chefs knife costs much more than 80 canadian dollars.
 
sharp_edge said:
tojiro dp 8" chefs knife you cant go wrong with it, given your 80 dollers budget.
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I have seen a lot of people recommend tojuro knives they also look really nice, where should i buy one, amazon maybe? and what should I use to sharpen the blade?
 
I use a $40 two-sided (1000/6000 grit) Japanese whetstone to sharpen my lrage kitchen knives and can easily get them slice ripe tomatos clean and effortless. Lansky is no good for knives over 4". Not sure about sharpmaker. Wicked Edge is way beyond your budget. Several sites sell tojiro. The long river should be gtg.
 
BTW, do you cook often? do you prefer rocking or chopping? Tojiro DP edge is kind of straight thus a better choice for chopping. Heckels on the other hand have more belly, better for rocking motion.
 
sharp_edge said:
BTW, do you cook often? do you prefer rocking or chopping? Tojiro DP edge is kind of straight thus a better choice for chopping. Heckels on the other hand have more belly, better for rocking motion.
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I'm more of a chopping guy I suppose, I found these 2 items on amazon what do you think?
 
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Amazon is not a sponsored dealer so you should not post links to it. You may want to edit your post before a mod gets involved. Enjoy the knife and the stone.
 
There are heaps of options out there. I use a lee Valley peasant chief's knife, its been going strong for near a decade with lots of care, since it is a high carbon knife. I use a lee valley medium ceramic stone to keep it sharp. Not sure on current pricing but both have been very valuable to me. Also can't go wrong with anything from victorinox.
 
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