Good but not crazy good knives

Lord_Tryzalot
Lord_Tryzalot

I need a good chefs knife

Dont disapoint me Veeky Forums

Price range is 50usd although with some slight convincing i can muster 100/120 as the first is my personal use knife and others would be as gifts

Attached: 1482009509483.webm (1.62 MB, 800x450)

All urls found in this thread:

amazon.com/dp/B0018RSEMU
thewirecutter.com/reviews/best-knife-sharpening-tool/
youtube.com/watch?v=W4SitQ0cknc
amazon.com/gp/product/B008M5U1C2/ref=ox_sc_mini_detail?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
amazon.ca/DALSTRONG-Chef-Knife-AUS-10V-Treated/dp/B015NFHU9K/ref=sr_1_2_sspa?ie=UTF8&qid=1521910500&sr=8-2-spons&keywords=dalstrong shogun chef knife&psc=1

girlDog
girlDog

Wusthof classic 8"

happy_sad
happy_sad

Global G2.

Spamalot
Spamalot

I'm pretty sure both of those suggestions are way over the price limit.
Try the IKEA 365+ all stainless steel chef's knife, or a chef's knife from the Wüsthoff SilverPoint budget line-up. Both are really good annd a good deal under 50 bucks. If you are OK with a really cheap but still good knife try the Thai KIWI brand knives.

haveahappyday
haveahappyday

I need to practice peeling an apple that way, that is an awesome and useful skill.

5mileys
5mileys

He said he could go up to $100-120. Which both of those knives can be found at those price points.

Burnblaze
Burnblaze

yeah right shoulda read more carefully. A Wüsthof Classic would be a good choice then, or a Kagayaki Basic from japanesechefsknife.com

TurtleCat
TurtleCat

Tojiro DP Gyuto 180mm
or just costco restaurant supply knives.

VisualMaster
VisualMaster

Just pay anymore than $40 for a good knife that comes with a sheath and get yourself a good place to put it and something to keep it sharp. Anything, just don't pay more than $100 for any extra things or less than $40.for the knife itself.

Fuzzy_Logic
Fuzzy_Logic

OP as an alternative I'd suggest keeping whatever knives you already have + whatever ones you can find for a dollar or so at Good Will or the Christian Mission and spend your budget on a Chef’sChoice 15 XV Trizor :
amazon.com/dp/B0018RSEMU
thewirecutter.com/reviews/best-knife-sharpening-tool/
youtube.com/watch?v=W4SitQ0cknc
This thing will put a nice 15° edge on any blade you have. The only criticism that can be leveled against it is that it wear through metal somewhat more quickly than manual sharpening via a whetstone or jig but you aren't gonna be using it on a Bob Kramer knife anyway. Buy a sharp knife and cut easily for a few months, buy a knife sharpener and cut cleanly forever.

Commercial lines just use cheap "disposable" Dexter-Russell knives, and go threw a couple a month as their edges wear off.

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Spazyfool
Spazyfool

Has no one mentioned Victorinox yet? That's the canonical ~$40 but good knife.

massdebater
massdebater

nice 15° edge
This may be a stupid question, but I've been using my spyderco triangle sharpmaker on my wusthof knives. The sharpener only does 30 and 40 degree adges. Is that adequate, or do I need to use something that will give me 15 degrees? The knives seem to cut great after I sharpen them, but I was just wondering what you thought about it.

idontknow
idontknow

30 degree should be 15 degree per side. For 30 degree total angle.

TechHater
TechHater

Sweet, thanks.

GoogleCat
GoogleCat

This is really unnerving. He could lose his fingers with a single mistake. It's like russian roullette.

Nojokur
Nojokur

Victorinox.
amazon.com/gp/product/B008M5U1C2/ref=ox_sc_mini_detail?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

eGremlin
eGremlin

I use a santoku Victorinox knife, it really is a great knife for what it costs.

Flameblow
Flameblow

I use the Mercer Culinary Millennia 8-Inch Chef's Knife ($13.95 on Amazon). Get a honing steel and use it each time before you cook, it just adds 10 seconds of prep time. I have a Japanese whetstone that I've probably used about twice a year too that cost me $20. I imagine the sharpening process on a whetstone takes about 5 minutes once you learn proper technique.

New_Cliche
New_Cliche

Ok, dumb fuck who doesn't know much about chef's knives here. Is there a major difference in performance between a low end knife that you sharpen regularly and a high end knife (assuming both have the same feel in hand)? I really don't know as I've been using the $40 Ginsu knife set for years (sharpening regularly) and am debating on whether or not it's worth upgrading.

Spazyfool
Spazyfool

amazon.ca/DALSTRONG-Chef-Knife-AUS-10V-Treated/dp/B015NFHU9K/ref=sr_1_2_sspa?ie=UTF8&qid=1521910500&sr=8-2-spons&keywords=dalstrong shogun chef knife&psc=1
Price is Canadian, I've really liked it, very good ergonomics.

Spamalot
Spamalot

This.

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Soft_member
Soft_member

Tojiro DP Gyuto
This

SomethingNew
SomethingNew

High end knives are usually made from higher quality materials (blade steel, handle), have better quality control and a nicer finish. They also often have a better grind (thinner behind the edge, bladeface polished smooth so it will slide through food more easily). Its like the difference between a Chevy Sonic and Mercedes S-Class - both will get you from A to B, but one in a much nicer way. If you genuinely like cooking a nice knife is the best item to spend serious money on, just once in your lifetime if you are an average hobbycook. Take a look at japanesechefsknife.com, I have both the Kagayaki Basic and the CarboNext knives and both are really good. Another recommendation would be the Fujiwara FKM.

cum2soon
cum2soon

This post was meant to refer to ths one:
Forgot to quote.

LuckyDusty
LuckyDusty

Wusthof classic
Wüsthof Classic
+1

StrangeWizard
StrangeWizard

bolster
No thanks.

Need_TLC
Need_TLC

I have one like this it cost 10€, no complaints.

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TreeEater
TreeEater

sharp line edition

You really splurged for the premium model, didn't you?

w8t4u
w8t4u

Thanks for the info. I'm not certain I cook enough to warrant a high-end knife (usually 1-2 large pots of things per week), but I'll take a look at different knives next time I'm at a place like Sur la Table.

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