08-11-2024, 04:16 PM
#1
Recommend an expensive sharp kitchen knife
I want to save up for a good kitchen knife, but want to pay less than $300
I do my own cooking and need something reliable that I won’t have to sharpen a lot
Under $200 would be ideal, and bonus if it’s a knife you already have and use and can swear by
I do my own cooking and need something reliable that I won’t have to sharpen a lot
Under $200 would be ideal, and bonus if it’s a knife you already have and use and can swear by
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08-11-2024, 04:20 PM
#2
At the better end of knives it’s basically Japanese or German. They are different. I own good ones of both (though I prefer Japanese so those are the better ones - sorry - can’t recommend a brand I bought them in Kyoto from a private smith) and they both have there pros and cons.
There is a lot of good reading on the internet about the differences.
There is a lot of good reading on the internet about the differences.
08-11-2024, 04:22 PM
#3
A $50 knife will not outperform at $500 knife. In fact, the more expensive knife requires more maintenance and sharpening.
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08-11-2024, 04:22 PM
#4
Wow calm down my dude.
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08-11-2024, 04:28 PM
#5
Wusthoff and a good sharpener
08-11-2024, 04:30 PM
#6
I got a cutco knife set as a wedding present 21 years ago and it's still great. Sharpen every once in a while and good to go
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08-11-2024, 04:42 PM
#7
Japanese >*
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08-11-2024, 04:43 PM
#8
What’s a good knife sharpener?
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08-11-2024, 04:46 PM
#9
I bought a chef's knife from Target like 14 years ago that I swear on my ass and my balls it stays real fcking sharp. The other knives on my block lose their edge after a little while but this damn thing needs sharpening like once a year or so I swear, at the earliest.
So I don't think price makes much difference.
So I don't think price makes much difference.
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08-11-2024, 04:50 PM
#10
German are workhorse. I have a Frederick Dick set as well and Shun and Global. They are not set up for the same tasks
Thanks for your input, you frauding fat slampig-Sirfapsalot '20
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08-11-2024, 04:52 PM
#11
Originally Posted By Ace Corona⏩
Just a decent honing rod. Hone it a couple times before using it - keeps it sharp without losing material. When it eventually needs more than that take it somewhere. Unless you really know what you’re about with a stone.
What’s a good knife sharpener?
08-11-2024, 04:58 PM
#12
Originally Posted By Ace Corona⏩
I use a work sharp Elite. Since my knives use different angles I can't use a basic ceramic sharpener. I've had it for about 3 years and haven't replaced any stones yet
What’s a good knife sharpener?
Thanks for your input, you frauding fat slampig-Sirfapsalot '20
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08-11-2024, 05:05 PM
#13
Get a Wusthof chef knife. Great german made knife.
I have the 8in victorinox chef knife and the mercer 8in chef knife. Both are very affordable and great knives for that price.
But if you want to spend a little more, just grab a wusthof. I've never used a japanese knife, but everyone seems to love those too. Those are quite expensive though and it looks like they require more maintenance. I'd get whetstones and learn to sharpen your own knives with that. Or you can bring it somewhere to get sharpened. Those "sharpener" things suck and ruin your knives unless you get the real expensive ones.
I have the 8in victorinox chef knife and the mercer 8in chef knife. Both are very affordable and great knives for that price.
But if you want to spend a little more, just grab a wusthof. I've never used a japanese knife, but everyone seems to love those too. Those are quite expensive though and it looks like they require more maintenance. I'd get whetstones and learn to sharpen your own knives with that. Or you can bring it somewhere to get sharpened. Those "sharpener" things suck and ruin your knives unless you get the real expensive ones.
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08-11-2024, 05:25 PM
#14
Originally Posted By Ace Corona⏩
AccuSharp Knife Sharpener, Ergonomic Comfortable Handle, Compact & Easy to Use, Restore and Hone Straight & Serrated Knives, White
https://a.co/d/jahR4Pl
What’s a good knife sharpener?
08-11-2024, 05:29 PM
#15
good knife requires maintenance.
I recommend one of the knives with the self sharpening sleeves. It will be far sharper than a $500 knife that isnt maintained.
I recommend one of the knives with the self sharpening sleeves. It will be far sharper than a $500 knife that isnt maintained.
08-11-2024, 05:30 PM
#16
Originally Posted By DeadlyStriker⏩
Thanks, repped you for the info
Get a Wusthof chef knife. Great german made knife.
I have the 8in victorinox chef knife and the mercer 8in chef knife. Both are very affordable and great knives for that price.
But if you want to spend a little more, just grab a wusthof. I've never used a japanese knife, but everyone seems to love those too. Those are quite expensive though and it looks like they require more maintenance. I'd get whetstones and learn to sharpen your own knives with that. Or you can bring it somewhere to get sharpened. Those "sharpener" things suck and ruin your knives unless you get the real expensive ones.
I have the 8in victorinox chef knife and the mercer 8in chef knife. Both are very affordable and great knives for that price.
But if you want to spend a little more, just grab a wusthof. I've never used a japanese knife, but everyone seems to love those too. Those are quite expensive though and it looks like they require more maintenance. I'd get whetstones and learn to sharpen your own knives with that. Or you can bring it somewhere to get sharpened. Those "sharpener" things suck and ruin your knives unless you get the real expensive ones.
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08-11-2024, 05:37 PM
#17
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08-11-2024, 06:04 PM
#18
Originally Posted By x-trainer ben⏩
Expensive, but I’ll keep it in mind
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08-11-2024, 06:25 PM
#19
Originally Posted By Godfrd824⏩
A $50 knife will not outperform at $500 knife. In fact, the more expensive knife requires more maintenance and sharpening.
False. A well made knife with good steel will hold an edge longer than your trash $50 POS.
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08-11-2024, 06:41 PM
#20
you cannot measure quality in dollars and piss, or in cents and ass, but only in smackness
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08-11-2024, 06:57 PM
#21
My primary knife is a 9" Wusthof chef knife
Highly recommended
Highly recommended
08-11-2024, 07:04 PM
#22
My take on on kitchen cutlery:
You only need two knives. A 'chefs knife' and utility knife, typically about 6 inches. The knife blocks you see in the big box stores are a waste of money.
It's all a matter of compromise. A less expensive knife will be made with stamped steel and a softer metal. Easier to sharpen, but loses the edge quicker, this requiring more frequent sharpening. Wustof, Victorinox are good knives that are in this family.
A more expensive knife will be forged, not stamped, to a harder Rockwell rating. Hold an edge much longer than the softer steels, but harder to sharpen.
Either route you take, you will have to sharpen the knife. DO NOT use those electric sharpeners. They'll butcher your knife up real quick. Stones are good and affordable. just require practice. Edge guide systems are awesome, but expensive.
In summary, a Wustoff, Henkels or Victorinox will serve you well and the price point is decent, but you're still gonna have to learn how to sharpen.
Oh, a get a good cutting board.
You only need two knives. A 'chefs knife' and utility knife, typically about 6 inches. The knife blocks you see in the big box stores are a waste of money.
It's all a matter of compromise. A less expensive knife will be made with stamped steel and a softer metal. Easier to sharpen, but loses the edge quicker, this requiring more frequent sharpening. Wustof, Victorinox are good knives that are in this family.
A more expensive knife will be forged, not stamped, to a harder Rockwell rating. Hold an edge much longer than the softer steels, but harder to sharpen.
Either route you take, you will have to sharpen the knife. DO NOT use those electric sharpeners. They'll butcher your knife up real quick. Stones are good and affordable. just require practice. Edge guide systems are awesome, but expensive.
In summary, a Wustoff, Henkels or Victorinox will serve you well and the price point is decent, but you're still gonna have to learn how to sharpen.
Oh, a get a good cutting board.
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08-11-2024, 07:08 PM
#23
Originally Posted By Chowboy⏩
Yes, I only use 2 knives for everything.
You only need two knives. A 'chefs knife' and utility knife, typically about 6 inches.
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08-11-2024, 07:19 PM
#24
No Damascus steel that's been rolled 50k times by Japanese monk with several pet tigers no care srs.
Bonus if the Japanese monk sacrifices children using the blade to empower it
Bonus if the Japanese monk sacrifices children using the blade to empower it
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08-11-2024, 08:00 PM
#25
This one seems to work really well
08-11-2024, 08:17 PM
#26
Originally Posted By ChrisLS8⏩
Thank you, a relative of mine lives in a city not far from you, between your town and Sac
German are workhorse. I have a Frederick Dick set as well and Shun and Global. They are not set up for the same tasks
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08-11-2024, 08:28 PM
#27
Thank you to everyone who responded in this thread
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08-11-2024, 08:36 PM
#28
German knives tend to be the most durable (easier to resharpen), Japanese tend to have better edges and hold them longer. Sharpening is harder on the Japanese ones, when they finally need it.
08-11-2024, 08:40 PM
#29
Originally Posted By x-trainer ben⏩
First time I agree with Ben, Henckle's are great knives, just make sure you buy the German and not the China made one's at COSTCO
My second choice would obviously be
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08-12-2024, 11:09 AM
#30
Most of our knives are Wusthof Classic series. I prefer the Chef's knife for most things, my wife prefers an Asian Santoku . The 5" serrated tomato knife is great for sandwiches (fork end is great for grabbing pickles from the jar). Besides the Chef, pick up a long serrated bread, a slicer, and a paring. I do have a sushi knife that came from a friend who's a woodworker but also deals in high end Japanese chisels and saws. For sharpening I usually use a reasonable ceramic sharpener. Periodically though I'll reestablish the edge using a Tormek and then finish off on various Shapton water stones, usually stopping around 8000 grit although I have taken my sushi knife up to 30000 grit (12000 was good enough).
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