Need Kitchen Knives

M

M.Link

Joined
Dec 26, 2014
Messages
91
As I sit here on the couch listening to my girlfriend complain about my less than impressive, hand me down kitchen knives, as she's cutting up a chicken, I got to thinking, I need at least one good kitchen knife. I don't know anything about kitchen knives. My parents got me a set of them from Costco, with a block, and they suck. I also have a drawer full of dull, made in China, who knows where they came from knives. I'm thinking I need to start out with something like an 8" chefs knife for general use, then go from there.

What is a good, preferably dishwasher safe, knife, for around $80?

I know that isn't much, but we are working on buying our first house, and we are no professional chefs. Later on I'll get something higher end, but I know there has to be something worth buying for under $80.
 
M.Link said:
As I sit here on the couch listening to my girlfriend complain about my less than impressive, hand me down kitchen knives, as she's cutting up a chicken, I got to thinking, I need at least one good kitchen knife. I don't know anything about kitchen knives. My parents got me a set of them from Costco, with a block, and they suck. I also have a drawer full of dull, made in China, who knows where they came from knives. I'm thinking I need to start out with something like an 8" chefs knife for general use, then go from there.

What is a good, preferably dishwasher safe, knife, for around $80?

I know that isn't much, but we are working on buying our first house, and we are no professional chefs. Later on I'll get something higher end, but I know there has to be something worth buying for under $80.
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Don't put kitchen knives in the dishwasher! You'll reduce the life of the knife, even with "dishwasher safe" models.
Here is my recommendation for an $80 or under (shipped) chef knife with great bang for the buck: http://pages.ebay.com/link/?nav=item.view&id=381141689503&alt=web

I strongly advise paying the extra for EMS shipping. You'll get it in about 4 business days and still be under budget!
 
Victorinox kitchen knives are a great value and have even beaten more expensive knives in side by side tests.
The wood handles are nice but the Fibrox (plastic) handles actually fit and feel better in the hand.
They are very inexpensive. The paring knives are also great.
 
What don't you like about the Cutco set? They sharpen them for $10.. Had mine 42 years now and always put them in the dishwasher. L
 
M.Link said:
As I sit here on the couch listening to my girlfriend complain about my less than impressive, hand me down kitchen knives, as she's cutting up a chicken, I got to thinking, I need at least one good kitchen knife. I don't know anything about kitchen knives. My parents got me a set of them from Costco, with a block, and they suck. I also have a drawer full of dull, made in China, who knows where they came from knives. I'm thinking I need to start out with something like an 8" chefs knife for general use, then go from there.

What is a good, preferably dishwasher safe, knife, for around $80?

I know that isn't much, but we are working on buying our first house, and we are no professional chefs. Later on I'll get something higher end, but I know there has to be something worth buying for under $80.
Click to expand...

We use the Professional Grade Swiss Victorinox Fibrox handled knives. They come in all shapes and sizes. The Fibrox handle is recommended for serious kitchens because of it's great feel even after hours of use, and the fact that it will not harbor germs like many wooden handle knives will. These are sold individually or in a set. I think individually is the way to go. I would start with an 8" chef knife, then maybe a flexible boning knife which can also be used to filet fish. Then onto the other classes.

I hope you find something to keep you-know-who happy. This stuff isn't pretty but it works great.

http://www.swissknifeshop.com/shop/kitchen/cutlery/victorinox/victorinox-professional?p=3

I would also suggest a Spyderco Sharpmaker sharpener. That's what I use and it is very fast and easy.

https://www.youtube.com/watch?v=GB0r6GvESGg

Here is their Award Winning Best Buy Chefs Knife

http://www.swissknifeshop.com/shop/...ox-forschner-8-chef-s-knife-red-fibrox-handle
 
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I'd steer clear of made-for-TV style gadgets like sharpening jigs and so forth. Further, a knife that is perfect for a lowest common denominator prep cook in a restaurant isn't necessarily the best fit for a home cook, despite what Consumer Reports says. Just my 2 cents.
 
Fritz MacKrieg said:
I'd steer clear of made-for-TV style gadgets like sharpening jigs and so forth. Further, a knife that is perfect for a lowest common denominator prep cook in a restaurant isn't necessarily the best fit for a home cook, despite what Consumer Reports says. Just my 2 cents.
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Mr. Fritz-

Do you think the people working for Cooks Illustrated that made this review have the experience to know a good knife when they see one? Are you familiar with this publication?

The Victorinox (formerly R.H. Forschner*) 8 inch Chef's Knife won the distinction of Best Value in the April, 2007 Cook's Illustrated test. Testers for this popular consumer magazine summarized their review by saying, "This is exactly what a knife is supposed to be."

Once again in the August, 2009 Cook's Illustrated, "While it's easy to blow your budget on a fancy chef's knife, the inexpensive, lightweight Victorinox Fibrox remains the test kitchen favorite."
http://www.swissknifeshop.com/shop/...ox-forschner-8-chef-s-knife-red-fibrox-handle
 
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oivind_dahle said:
I would not put any knife in a dishwasher .)
Anyway I would go for Torjo DP or Fujiwara FKM:
http://www.chefknivestogo.com/tojirodpseries.html
http://www.chefknivestogo.com/fufkmse.html
A gusto would do the trick :)
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I strongly prefer Japanese kitchen knives. The blades are thinner and harder. They cuts just perfect. Victorinox is also make thin blades, but stell is not hard as japanese blades and do not hold the dege that long.
Tojiro is a good brand and DP is using VG10, which is an excellent steel for a kitchen knife. I am not familiar with the steel on Fujiwara FKM. Victorinox is not bad, but the steel is level down to compare with VG10, still a good deal for the money.
If you have interest in Santoku, instead of Gyuto, Spyderco just ship out Santoku with very good steel (MBS-26). They are onsale at KW, just $42.
http://www.knifeworks.com/spydercok08pbksantokukitchenknifeplainedge.aspx#.VNpov-bF-So
Still no dishwasher
 
GatorFlash1 said:
Mr. Fritz-

Do you think the people working for Cooks Illustrated that made this review have the experience to know a good knife when they see one? Are you familiar with this publication?

The Victorinox (formerly R.H. Forschner*) 8 inch Chef's Knife won the distinction of Best Value in the April, 2007 Cook's Illustrated test. Testers for this popular consumer magazine summarized their review by saying, "This is exactly what a knife is supposed to be."

Once again in the August, 2009 Cook's Illustrated, "While it's easy to blow your budget on a fancy chef's knife, the inexpensive, lightweight Victorinox Fibrox remains the test kitchen favorite."
http://www.swissknifeshop.com/shop/...ox-forschner-8-chef-s-knife-red-fibrox-handle
Click to expand...

I know that they cater to an audience of people who are not home cooks who want something a bit above average. The above post is correct in stating that the steel in Vic knives is just not up to par. The grind is also abysmal, the hardness is too low, and the handles aren't up to snuff. All of these may be non issues to people working at Home Town Buffet or who earn minimum wage, but give any self respecting home cook the choice of a Tojiro and they will know it is a better knife.

I don't let shill publications dictate my choices. Personal testimonials from knife makers combined with hands on experience is a lot more valid!
 
The Sweethome (housewares reviews from the wirecutter) rates the Vic as best for the price. I've known several chiefs that like the vic stuff, in a kitchen time is money and dull knives waste time.

If you are not a sharpener already, you'll have lots of blades to practice on, (buy some bandaids) and a sharpmaker will work just fine. There are lots of posts in the maintenance section on how to get the most out of them.
you could probably get both the vic chief's knife and a sharpmaker from the big river for about your budget.
 
I believe the title was opinions on budget knives. Not an explanation of how you know the difference. Softer steel is better for some home cooks in the way that they are easier to hone/sharpen.
I suggest a santoku of sort for home cooking. Most chefs knives are a little too big for the cutting boards in most kitchens.

Fritz MacKrieg said:
I'd steer clear of made-for-TV style gadgets like sharpening jigs and so forth. Further, a knife that is perfect for a lowest common denominator prep cook in a restaurant isn't necessarily the best fit for a home cook, despite what Consumer Reports says. Just my 2 cents.
Click to expand...
 
A solid MAC, FKM, Tojiro santoku and either a 5inch ultility or smaller paring knife should be a great start. Sould be able to grab both for under $100 no prob.
 
In the long run, high quality knives are no better than the cheap stuff if you don't have basic sharpening skills. And a sharp Chinese big box store bargain is far better than a dull Kramer.
 
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