What's the best kitchen knife for under $50?

[Doshiegg]

Hello,

I am interested in becoming a chef. I have been cooking for a few years already and I think it is time for me to get one of my own.

My only restriction is that it is the best knife I can get for $50.

 

[viper89]

You should check you ESEE's Ethan Becker Cooking Knives. They are almost double your budget but include 4 knives:

7" Santoku Knife,
5 1/4" Santoku Knife
6 3/4" French Cook Knife
6" Utility Knife

They also have a great warranty and should last you a long time. It is on my list of knives to get but haven't gotten around to get them yet. This is what I would personally go with but I am not a cook nor a kitchen knife afficinado so a little more research might help. Also you should check you Shun knives. They are a beauty.

Link to KC - http://www.knifecenter.com/item/RCCOOKINGKNIVES/esee-becker-signature-cooking-knives

Here are a list of dealers you may start looking at - http://www.bladeforums.com/forums/entry.php/121-Who-are-the-Bladeforums-Paid-Dealers

 

[jmac30]

Doshie get in if the victornox fibrox 8 or 10" chef knives for~$28 they are great for an inexpensive knife recommended by cooks illustrated and with the money you save get an online subscription to cooks illustrated good luck in learning to cook

 

[Bill1170]

Doshie get in if the victornox fibrox 8 or 10" chef knives for~$28 they are great for an inexpensive knife recommended by cooks illustrated and with the money you save get an online subscription to cooks illustrated good luck in learning to cook

This is my answer, already typed out. They sell under the Forschner brand, made by Victorinox. Not sexy, just good tools for the working kitchen, very good handles, too. Handles matter a lot.

 

[Doshiegg]

I'll look into the fibrox.

Should I get a Santoku or a chef's knife?

 

[Bill1170]

Chef's knife is more versatile due to pointy tip.

 

[meanwhile]

I'll look into the fibrox.

Should I get a Santoku or a chef's knife?

If you want to train to be a chef, get the chef's knife because it is the standard professional tool. (I'd say that a smallish Chinese cleaver is actually best for use at home, but you'd learn the wrong stuff.) Learn the proper technique for using it, and keep it sharp - use sandpaper or a cheap dual sided water stone. The only other knife you really need beside an 8 inch chef's is a paring knife, btw.

First web guide I saw on knife technique:

http://culinaryarts.about.com/od/knifeskills/tp/knifeskills.htm

 

[Brisket]

The Forschner's are great values. Check out MAC (Japan) as well. The large MAC chef knives are a little more than your budget, but you can find 2nd's and users in your range. Your parent's might appreciate the fact that the MAC original series has a more rounded tip making it a good intro knife for the beginning chef. MAC's are popular with many professional chefs.

Another excellent value to consider down the road when you have more experience and a little higher budget is the Tojiro DP.

 

[herisson]

I'll look into the fibrox.

Should I get a Santoku or a chef's knife?

Your first kitchen knife ? For less than 50 $ get a whole set ! Go Old Hickory, the five knives classic set : very good steel (1095), terrible finish, but you'll love to round the handles to your liking and sharpen yourself the blades to hair splitting (it's part of the job). With five different shapes and sizes you will soon learn what works best for you. Some cooks do it all with two blades, others like their complete set. Try, test, experience and then you can go all Victorinox or even some expensive japanese brand. I like a thin little blade (under 4") for small work (cleaning vegetables, fish or chicken,...) and a longer and heavier cutter (american butcher) for slicing, filleting, sizing, etc. I don't often use dedicated blades, but I'm only an amateur cook. Anyway, I wish you luck and fun. You're choosing a great job.