One knife for the kitchen

s500yards

s500yards

Joined
Jan 6, 2009
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286
Hey all, looking for a decent all around kitchen knife. Price range I would like to keep <$100.00 Any suggestions would be greatly appreciated. Pics if you gottem! Thanks in advance

-Steven
 
In general, you'd really want to get two: a chef's knife and a petty/paring knife. Wustof-Trident (the Classic) makes a decent, easy to maintain chef's knife for around a hundred bucks, as does Henckels and Messermeister (the Meridian Elite series). Be sure to check around for the best prices.
 
Mora Craftline Flex:

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...and Craftline Allround if you want a thicker, stiffer blade:

11201-b.jpg


$17.25, and $14, respectively. I've never heard or read any negative comments about Mora knives, except that they are not as "pretty" as some. They are hardened to 57 RC and made of Sandvik Stainless, and have a reputation for reliability.
 
s500yards said:
Hey all, looking for a decent all around kitchen knife. Price range I would like to keep <$100.00 Any suggestions would be greatly appreciated. Pics if you gottem! Thanks in advance

-Steven
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Hi Steven,

There is a Kitchen Cutlery & Tools forum where you'll get some excellent suggestions. I asked to have this thread moved there.


You could go a lot of different directions in your search. European..Japanese...mixtures of both etc. Do you have any preferences as to the steel? Lately I've been using a lot of Shun knives. The 8'' Shun Classic chef's knife (VG-10) has been a solid work horse in the kitchen for me. I also use a Boker 8'' chef's knife (Damasteel). Any preferences you can share will go a long way to getting good suggestions.
 
I've never understood the requirement for two knives in the kitchen.
I can do everything just fine with one and I cook a lot.

My recommendation is a Mora too, only one of their actual cooks knives, the 170mm ProGrip Cooks Chef Knife. Same stainless steel and HT as their outdoors knives, only in a more kitchen friendly package.

Alternately a Chinese slicing knife. I have a cheap Typhoon brand one.
 
Morrow said:
Hi Steven,

There is a Kitchen Cutlery & Tools forum where you'll get some excellent suggestions. I asked to have this thread moved there.


You could go a lot of different directions in your search. European..Japanese...mixtures of both etc. Do you have any preferences as to the steel? Lately I've been using a lot of Shun knives. The 8'' Shun Classic chef's knife (VG-10) has been a solid work horse in the kitchen for me. I also use a Boker 8'' chef's knife (Damasteel). Any preferences you can share will go a long way to getting good suggestions.
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I will take a look at the Shun. vg-10 sounds like it would make a great kitchen steel
 
scruffuk said:
My recommendation is a Mora too, only one of their actual cooks knives, the 170mm ProGrip Cooks Chef Knife. Same stainless steel and HT as their outdoors knives, only in a more kitchen friendly package.
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I would like to try these, but I haven't seen any of these for sale in the U.S.
 
s500yards said:
Anybody have experience with Victorinox kitchen knives?
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I have used their smaller parers and serrated knives in the past and found them excellent.
I bought some for my bro and his girlfriend to use in the kitchen and when I pick them up they only need a wee tickle to bring them back to an keen edge. They seem pretty robust too, as his girlfriend is a total putz and drops everything. I have since got them a pull through ceramic croc-stick style sharpener so I don't have to carry my Dianova hone with me everytime I visit.

Logan09 said:
I would like to try these, but I haven't seen any of these for sale in the U.S.
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There are several places in the UK that sell them.
I picked mine up at Clas Ohlson (a steal at (<£20!!) but they have since replaced them with Victorinox.
It's a shame, I should have got more. They are around £30 on most of the online stores. I think they are worth it though. Have you tried contacting one of the US based aMora sellers or maybe the distributor?
 
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s500yards said:
Anybody have experience with Victorinox kitchen knives?
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I've had a few. The offer a good bang for the buck. If you're just getting started with putting quality knives in your kitchen, Victorinox Forschner is fine place to start.
 
Morrow said:
I've had a few. The offer a good bang for the buck. If you're just getting started with putting quality knives in your kitchen, Victorinox Forschner is fine place to start.
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I think I'll give them a shot. ~$30 seems like a steal, and I have certainly come to trust the Vic brand.
 
If you are looking at Victorinox go with the Fibrox handles. They are very durable and comfortable. My chefs knife took a beating when I was doing my apprenticeship. BTW Forschner makes excellent cutlery steels.
 
I have several Shun Classics that I love. I have a Victorinox the size of a machete that has served me well, too.
 
scruffuk said:
I've never understood the requirement for two knives in the kitchen.
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Ha, well you would have hard time in my kitchen. I have three knife bars full of knives. Everything from a 14" F.Dick carbon steel butcher knife down to the wee Wustof curved paring knife. Different kitchen knives do different jobs.
 
Motey said:
Ha, well you would have hard time in my kitchen. I have three knife bars full of knives. Everything from a 14" F.Dick carbon steel butcher knife down to the wee Wustof curved paring knife. Different kitchen knives do different jobs.
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Well I didn't say I don't own more than one now did I ;)
This is a knife forum afterall!!

The first three (stock removal) knives I ever made were kitchen knives...Scrufftoku's in fact :D

Santoku6.jpg
 
Well I didn't say I don't own more than one now did I
This is a knife forum afterall!!
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I have to admit, I did sort of suspect that as the truth. ;) Nice looking Scrufftoku!
 
About the time I moved out on my own I went out and picked up a generic Chicago Cutlery 8" chef's knife. It was cheap, I was poor, and I needed a knife for my kitchen. The chef's knife, I was very familiar with, comfortable with, and knew I could use for a lot of different tasks. I thought that blade was a goner when it made it to my place. Fast forward 11 years later, and it's STILL in the kitchen and is STILL one of my most used knives. Best $20 knife I've ever bought.
 
Thanks for all of the feedback everybody. Think I'm going to start myself out with the Victorinox. Maybe upgrade to a Whustof in the future. Thanks again!

-Steven
 
I'd also recommend Sabatier if you'd like to give high carbon kitchen knives a try.
 
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