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Knives

Good Morning Chow People - I'm an aspiring home chef and in the market for some new knives - nothing too crazy (ie $300+). I was wondering if anyone had recommedations or a good website to browse?

Thanks in advance!

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  1. I like Knife Merchant.com or cutlery.com.

    I have to ask if you are planning on spending $300.00 on 1 knife, or is that your entire budget for a kitchen cutlery overhaul?

    1 Reply
    1. re: Kelli2006

      Oops sorry about that 300 for the whole lot. Not alot I know.

    2. If you get a chef's knife, a slicer, a utility knife and a bread knife, that's a lot. Check out Dexter-Russel http://www.dexter-russell.com/ and Forcshner http://www.swissarmy.com/Cutlery/Page...&. If you have any restaurant supply places you can get to, check them out for decent prices on these knives. They're going to stock what their customers buy.

      Don't buy a block full of knives!!

      Oh, yeah, buy a "steel."

      4 Replies
      1. re: yayadave

        I second Dexter-Russell and Forschner. There restaurant dupply places on the Web, too. Just do a search on those brand names to find good buys. Rather than a steel, I use an inexpensive sharpener called AccuSharp, recommended by Cook's Illustrated. Works great.

        1. re: mpalmer6c

          Third Dexter-Russell. I bought a couple of paring knives for $3 each at a restaurant supply store and they are sharp and have a good feel, although light.

          1. re: coney with everything

            Strangely enough, my Globals get slippery and hard to grip at times, but not my V-Lo Dexter-Russel with that rubber handle. Very comfortable. It's an offset sandwich knife which I got at a restaurant supply house for seventeen bucks.

            I think you might have to go through a lot of knives to find out what works for you. I saw a Japanese vegetable knife on epicureanedge.com for about $55. That could be a major go-to knife for a lot of people.

        2. re: yayadave

          Listen to what this guy has to say, The Forschners rock Easy to keep sharp
          if you have a steel. Sharpen once every six months with a diamond stone, steel
          every time you use it.
          Cheap, I paid 25 bucks for a 10 inch chefs knife albeit several years ago.

        3. http://www.korin.com/
          http://www.japanesechefsknife.com/pro...
          http://www.japanwoodworker.com/page.a...

          If you are going to spend some cash on a knife it's hard to beat a Japanese knife. You don't need too many knives really. Don't waste the money on a set. You can get a decent Japanese gyuto=general purpose chef, for around $60 from Korin in the Tojiro or the Tagiharu brands.

            1. re: csweeny

              Indeed, csweeny, but I think he said that $300 for a set would be too much... I doubt that could really be done at the EE.

              I would second the Dexter-Russell comments -- if you're looking for cheap, durable startup knives. Go for those.

              1. re: mateo21

                you're right of course, i misread the post. i thought the op was looking for A knife in the $300.00 range...

            2. Here is a direct order link for an excellent book to help buyers and users,http://www.amazon.ca/Edge-Kitchen-Ult...
              You can stay within your budget with the Japanese sites on scubadoo's post.

              1. You'll need at least four cheap, dishwahsble, fairly small (3 to 4 inch) utility knives. Include a serrated one. Here in the UK these run below $10 each. Brand does not really matter much.

                Otherwise, by the time you've prepared fruit for breakfast, a salad at lunchtime and used one to open a pre-packed raw meat or fish purchase in the evening then you will have a dishwasher full of little knives, and nothing to slice a lemon with for your gin & tonic!

                One each of chef's, filleting, bread, boning etc. should be enough. Ok, maybe 2 chef's, for same reason as above.

                7 Replies
                1. re: Robin Joy

                  Good knives in the dishwasher? That's not the England I remember!

                  1. re: jayt90

                    Not good ones...."cheap, dishwashable"........

                    Actually I've been dishwashing decent knives since the early Eighties with hardly a single problem, but that has been discussed many times in other threads.

                    1. re: Robin Joy

                      If you keep the blades from hitting into each other, I don't see any reason to not put knives in a dishwasher, except the wood handles. Most of the utilitarian knives don't have wood handles.

                      1. re: yayadave

                        The alkaline liquids aren't good for the blades and they will also deteriorate from the heat during the dryer cycle. It is so easy to clean a knife with a dip in hot water and the a wipe with a side towel, why would you want to put it in a dishwasher ?

                        I would suggest that the OP get Forschners to start. A 8" chefs knife, 2-3 of their 3.5" paring knives, a slicer, a bread knife plus a steel to keep them sharp and you will probably still have $100.00 left over. You might want to look at buying a knife block or safety sheaths for them.

                        Your optional blades could include a cleaver, a santuko, a tomato or utility knife plus a boning knife. You can spend a lot of money but your best value will be Forschner fibrox handled knives. Take care of them and learn how to use them and you will be miles ahead of those who buy Globals, Shuns and other fashionable knives buy who lack the skills to use them with efficiency.

                        I love the Forschners that I bought to start out, and I prefer their paring knives over those made by anyone, at any price.

                        1. re: Kelli2006

                          I don't put my knives in a dishwasher, but it just doesn't seem like a big deal to me. I'm thinkin' that the damage from "alkaline liquids" and "heat during the dryer cycle" may be a bit over-stated. But then, I don't really know. On the other hand, as you and I both know, it ain't that hard to clean off a knife, so why bother with the dish washer.

                          The Kapoosh is a great universal knife block.
                          http://www.bedbathandbeyond.com/produ...
                          If you get it at a store, you don't have to pay the shipping. And if you have the 20% coupon at Bed, Bath & Beyond, that's also to the good.

                          1. re: yayadave

                            I bought my sister and husband a set of forged Lampson knives for their wedding, and the handles were severely cracked and falling off with 18 months because she insisted on putting them in the dishwasher.

                            The Fibrox handled Forschners might be different because they were designed for restaurant use, but I still prefer to hand wash my Forschners.

                    2. re: jayt90

                      I don't think that commercial kitchens hand wash their knives. The plastic handled commercial cutlery is dishwasher safe. Banging blades against other hard objects is the biggest thing to look out for in dishwashers. But I still hand wash all my cutlery. Most all have wooden handles and I never put wood in the dishwasher!

                  2. If you are willing to take the little extra time to take care of them, Sabatier carbon steel knives are an excellent bargain. an 8" chef's, a 5" chef's, a slicer, a boning knife, a serated bread/tomato knife, and a paring knife(I'd rec a stainless for this one) are all that you need. they take an excellent edge with a few swipes of a steel.Professional Cutlery Direct has good prices on Sabatier CS.

                    1 Reply
                    1. re: chazzerking

                      If you go with Sabatier, make sure you are NOT getting the "made in China" ones. I got sucked into a set of these on Amazon--regular retail $300 (yeah, right), on sale for $29.99. They said "imported" but not from where, and at the time I assumed all Sabatiers were made in France. Not so. Worst.knives.ever.

                    2. The last blade I got was an 8 inch Mac chefs knife. It holds an edge well and is quick to sharpen. http://www.macknife.com/