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Best Knifes Not you whole paycheck?

Any thoughts and why?

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  1. Cheap high carbon ones--they sharpen easily.

    1. I have the Victorianox chef's knife. It costs about 25 dollars and is a great knife. I've used more expensive knives that I have liked less.

      Actually, I haven't met a Victorianox knife that I haven't liked. I own about three and they all work well and cost considerably less than other professional knives.

      1. I have Wusthoff, Global, and Shun, knives. I more recently got the Asian ones. I got the Wusthoff in the 80s (they obviously last, thought one broke from my pounding too many garlic cloves and I lost two in moving, hopefully someone in Pittsburgh is doing some great cooking now - I love my Wusthoff cleaver but rarely use my 6' 'sandwich knife'). I'd say that I like the Asain knives because they seem lighter and more 'alive' - perhaps this is a deliberate marketing strategy for people like me. I have no complaints about the 5" Global, I use it for most everything now, I had a brief problem with the 8" Shun rusting on a 'stainless steel' rack in my sink but I learned from my mistake. The Shun is very sharp and attractive, I only use it for special occasions. I'd like to get some of those neat Japanese vegetable knives, I wouldn't buy a 'set' from any manufacturer at this point.

        4 Replies
        1. re: steinpilz

          Steinpilz:

          Just curious (or nervous, really): how exactly did your knife break from smashing garlic cloves? Thanks for helping my knife avoid the same fate.

          Noice

          1. re: Noice

            I would use my small Wustoff to crush garlic, gentle smash with the garlic under the blade. One day the blade broke off about 3 inches away from the handle during some not too extreme chore (prying apart frozen chicken I think). I was quite surprised but after thinking I thought it must be a repetited stress related fracture - after many years of mostly gentle garlic crushing the steel had weakened. My solution is to now use my newly made 3 inch Wustoff for all my garlic crushing, as well as all manner of utility-knife tasks. Thanks for asking.

            1. re: steinpilz

              Doesn't your Wusthoff have a lifetime warranty? If their policy is the same as Henkels, you can get a new one (full size) for the cost of shipping the old one to them just to make sure it's theirs. No questions asked and no receipt required.

              1. re: Zeldog

                When I bought the Global 5" as a replacement the lady in the store mentioned this to me about the Wustoff, I looked at their website and either decided that it didn't apply or I just decided to keep my old-shorter knife for sentimental reasons.

        2. jfood has a 10" forschner from 1978 that is still a great knife. last time jfood went shopping for a 7-8" decided to buy whatever felt the best, no price barriers. Jfood bought a 8" forschner. Price is $30-50. Great knife, great price. could not justify triple digits for a knife when the Forschner has been good to jfood.

          10 Replies
          1. re: jfood

            Why does jfood talk in third person about jfood?

            You'll see a lot of recs for the Forschners, both here and elsewhere. I finally got one (a 10" stamped chef's knife w/ wood handle) to see how I liked a 10" blade, and I think it's a great knife for the price. It doesn't have the heft of some other knives, but it works great, and the factory edge is pretty sharp. I find myself reaching for it recently, even though I have a bunch of "nicer" and more expensive knives.

            Also, the Mundial forged stuff is a great value.. you can get a forged 8" chef knife for ~ $20-25.

            1. re: will47

              Second the Mundial rec. My Mundial wood-handled forged 8" chef's knife from college is still going strong. A mighty blade for ~$30 (and it's a '2100', which Amazon seems to still sell for the same $30 or so last I checked). I was under the impression that Mundial was started by some Henckels employees who realized that steel (and steelworking) was a lot cheaper in Brazil for the same quality of product... may be apocryphal, but I have to say, our Henckels Pro S wedding-present cleaver has an uncanny resemblance in heft and steel to the Mundial chef's knife that I got in college.

              F. Dick and Forschner are particularly well entrenched in all of the old-school butcher shops I've ever patronized. My father picked up a scimitar-style Forschner from Canali's Meats in DC and loves it. (I hated to break the news that the Market was gutted by fire recently, but they'll be back... just some more battle scars for that magnificent building)

              So anyways, forged or not, wood or plastic, you can get a bomber chef's knife that will hold up to many, many sharpenings for not a lot of money. You just have to look outside of the usual high-ticket Wusthof and Henckels offerings. (Kershaw used to make good ones, don't know whether they still do since Shun gave them a license to print money)

              1. re: ttriche

                The Canales Brothers are already back! You didn't think a three-alarm fire that destroyed a major market was going to keep them down, did you? They're selling their fine meats, fresh pastas and sauces at the outdoor market Fri - Sat until the temporary market is open next month and then it's back to normal, sort of.

                1. re: ttriche

                  Belated, but I third the Mundial rec. In addition to my Wusthof and Globals, my main workhorse knives are Mundial forged. I have 5100 in black and a few in white. I also have the most beautiful carving set and bread knife from the old 2100 ironwood series. I also have a Olivier Anquier carving set and 10 inch chef knife. I think I have a problem. Anyway, my Mundials hold their blade as good or better than the Wusthof's. Mundial DID, btw, make knives for Henckels once upon a time.

                  1. re: ttriche

                    I wil cast my vote for Mundial as well. Well designed and executed and made from
                    German steel worked in Brazil. The price is outstanding. After using them for a number of years, I bought my daughter a three piece set, chef, serrated, parer for $80. She says they are the only ones she uses now.

                  2. re: jfood

                    Forschner is a good recommendation for inexpensive yet good knives. It's a great knife to start off with because of the quality you get for the price. Many folks stay with them and never feel the need to pay more.

                    1. re: jfood

                      Ever seen "The Jimmy" Episode of Seinfeld? I thought you had Cutco knives, jfood? That might not help your credibility in the knife department. Though that doesn't change the fact that you are correct - Forschner knives offer a tremendous value.

                    2. Dexter-Russell's. Neither lower in quality nor higher in price than the
                      acclaimed Forschner/Victorinox, plus you can get em in *camouflage* !
                      http://www.dexter-russell.com/product...

                      4 Replies
                      1. re: Chuckles the Clone

                        I could not agree more. I love my Dexter. It holds a great edge and has a great balance to it. i have the white handled model (you see them in rstaurant kitchens). Not flashy, lacks the style of muh nicer knives, but I would heartily recommend them.
                        I also checked out the Dexter "Connoisseur" line. They have forged blades and really nice wood handles.
                        Incidentally, the Dexter cleavers and Asian veggie knives set a standard for quality. I have both and they are great.

                        1. re: Westy

                          Flashy? Style? You're not doing a photo shoot. Just because something is more expensive doesn't mean that it's necessarily "nicer." I got over kitchen tool envy loooong ago. There's almost a certain counter-chic to having the inexpensive knives that are used in restaurant kitchens and butcher shops. How many people spend $200 on a knife and botch a simple dice, can't do a decent julienne to save their lives?
                          Your hands, skills and the care you give your knives are the ultimate tools. Money is never a substitute for technique.

                          1. re: MakingSense

                            Understood, but I see a lot of posters in other threads who like the Globals, higher-end Sabatiers, etc. I want my kitchen gear to be easy to use and last a long time.

                            1. re: Westy

                              See jfood's testimonial above to his 1978 Forschner. Good stuff is found at every price point. Some people love their expensive new toys and others revel in a fabulous bargain. I have beloved gear that I paid too much for with a song in my heart and cheap stuff that I dearly love for which I make no excuses. Some of my things are inherited from grandmothers and bought at estate sales. Some things that cost a lot didn't last or never really gave me the pleasure I expected.
                              Price is not always a guarantee of performance.