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Sep 12, 2008 07:48 AM


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/

          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.