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Posted: 1/15/2017 1:10:50 AM EDT
[#1]
Quote HistoryQuoted:
No bolster either. tisk tisk If you like using a bolster grip, you can just grip the front of the handle. Works great. |
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Posted: 1/15/2017 1:12:54 AM EDT
[#2]
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Posted: 1/15/2017 4:59:12 AM EDT
[#3]
These are nice for the price
Misen chef knife |
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Posted: 1/15/2017 6:47:42 AM EDT
[#4]
For value, the Victorinox Fibrox is awesome sauce.
Tojiro and MAC knives are more money, but super sharp and less generic. A CCK chinese cleaver is 70 bucks and fun to use. If I were on a limited budget, I'd get the Fibrox and a King 1000/6000 stone and learn to sharpen. Despite all the mystique around sharpening, it is simple and easy and quick to get a shaving edge in under 2 minutes. |
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Posted: 1/15/2017 6:54:22 AM EDT
[#5]
I've never found a knife I couldn't get sharp as fuck with a lansky (other than ceramic)
staying sharp is the trick |
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Posted: 1/15/2017 6:57:35 AM EDT
[#6]
Victorinox w/black, Dexter with white handles are commercial grade that will last a lifetime and are very reasonable,I have at least a dozen
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Posted: 1/15/2017 6:59:54 AM EDT
[#7]
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These knives are sharp as fuck, and is made of, and machined from, one piece of SS billet. https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44 |
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Posted: 1/15/2017 9:11:38 AM EDT
[#8]
Cutco, or Rada. Quality, and USA made.
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Posted: 1/15/2017 9:22:01 AM EDT
[#9]
Quote HistoryQuoted:
can't stand the one piece design and the handle would freeze your hand doing butcher work in the cold room, price is crazy too Quote HistoryQuoted:
Quoted:
These knives are sharp as fuck, and is made of, and machined from, one piece of SS billet. https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44 
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Posted: 1/15/2017 9:24:34 AM EDT
[#10]
Quote HistoryQuoted:
These knives are sharp as fuck, and is made of, and machined from, one piece of SS billet. https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44 |
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Posted: 1/15/2017 9:28:53 AM EDT
[#11]
Quote HistoryQuoted:
These knives are sharp as fuck, and is made of, and https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44 |
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Posted: 1/15/2017 9:53:57 AM EDT
[#12]
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I'm not sure if it is in your price range, but Henckel knives are GTG Look on that auction site for used Henckels. |
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Posted: 1/15/2017 11:15:25 AM EDT
[#13]
http://www.zwillingonline.com/38412203.html
We have a chef knife and a butcher knife like this we got as a gift. Don't know much about knifes, but love it, love it, love it. Balance and feel is perfect, stays sharp and just works. |
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Posted: 1/15/2017 2:16:33 PM EDT
[#14]
Quote HistoryQuoted:
No bolster either. tisk tisk I don't like bolsters. I use the heel of my knife. |
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Posted: 1/15/2017 3:03:00 PM EDT
[#15]
Wow.....it seems like everyone loves the Victorinox knives for the money.....for $30 something on amazon, I think I'm going to give it a try. If I don't like it, I will try one of the Globals....seems like lots of recommendations for those also.
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Posted: 1/15/2017 3:05:35 PM EDT
[#16]
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Wusthof is what you seek |
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Posted: 1/15/2017 4:01:27 PM EDT
[#17]
Wusthof vs. Victorinox. Basically, do you want a great working knife at a great price or a knife block queen?
 Wusthof Classic vs Victorinox Fibrox — Chef's Knife. |
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Posted: 1/15/2017 4:18:28 PM EDT
[#18]
Quote HistoryQuoted:
I don't like bolsters. I use the heel of my knife. Quote HistoryQuoted:
Quoted:
No bolster either. tisk tisk I don't like bolsters. I use the heel of my knife. I'm not a fan either. I love my extremely cheap Sam's Club chef's knife. I've thought about buying nice knives, but I just can't justify it. 
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Posted: 1/15/2017 4:46:13 PM EDT
[#19]
Quote HistoryQuoted:
Wusthof vs. Victorinox. Basically, do you want a great working knife at a great price or a knife block queen?  https://www.youtube.com/watch?v=ic394yFQ804Dang, that kind of pushes me hard towards the Wusthof. |
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Posted: 1/15/2017 4:51:50 PM EDT
[#20]
Shun.
Just bought their 10 piece set. Fracking awesome but expensive |
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Posted: 1/15/2017 5:17:56 PM EDT
[#21]
Quote HistoryQuoted:
Dang, that kind of pushes me hard towards the Wusthof. Not sure what video you watched....but that video makes me glad I ordered the Victorinox. The fact that the bolster on the Wusthof runs all the way to the bottom of the blade and you cant use the heel of the knife ......that's stinks. |
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Posted: 1/15/2017 6:03:16 PM EDT
[#22]
Quote HistoryQuoted:
Wow.....it seems like everyone loves the Victorinox knives for the money.....for $30 something on amazon, I think I'm going to give it a try. If I don't like it, I will try one of the Globals....seems like lots of recommendations for those also.
Oh, they come with a sleeve over the blade, so we went to a knife shop and bought a bunch of leather sheaths out of the "Your choice--$3 each" bin, but of course, if you are the last bit handy you can make a nice wooden rack to store them in. |
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Posted: 1/15/2017 6:03:17 PM EDT
[#23]
Typical European chef knives like the Wusthof have a FULL bolster which gets in the way. Japanese knives do NOT have FULL bolsters. Cheaper stamped sheet steel knives have NO bolsters at all.
The Victorinox is... OK. But the main reason it's cheaper is that the steel is only 55 Rc. Even the Wusthof has 58 Rc The Tojiro DP has 60 Rc, a full tang, a half bolster, and costs well under $100. The Victorinox does not have a full tang nor any bolster. I have Victorinox, Wusthof and Tojiro knives and after using them all for years, I tend not to bother resharpenining the soft steeled Victorinox, because I know the edge will dull so fast to make it not worth the effort. I've had Globals too. They are good, but the steel is not as good as the VG10 core steel of the Tojiro DPs, and they are significantly more $. There are MANY Japanese knives that are much better than Global and Shun for less $. Tojiro DP is the "gateway" into higher quality superior steeled knives. http://www.chowhound.com/post/tojiro-dp-victorinox-1016940 https://www.centurylife.org/how-to-choose-a-knife-in-depth-product-reviews-kitchen-knives-sharpeners-knife-blocks-and-other-knife-storage/ the Victorinox Fibrox 8-Inch Chef’s Knife 40520, 47520, 45520, 5.2063.20 is currently $40, whereas the Tojiro DP 8-inch gyuto is about $10 more–and the Tojiro is sturdier and uses harder steel that can hold an edge longer. I’d get the Victorinox chef’s knife only if the gap were at least $30. |
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Posted: 1/15/2017 9:04:17 PM EDT
[#24]
So the Victorinox knives are sharp when you get them, but when they get dull ....you wont try to sharpen them because they wont hold the new sharp edge you put on it? That makes no sense to me at all.
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Posted: 1/15/2017 9:08:27 PM EDT
[#25]
Quote HistoryQuoted:
So the Victorinox knives are sharp when you get them, but when they get dull ....you wont try to sharpen them because they wont hold the new sharp edge you put on it? That makes no sense to me at all. |
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Posted: 1/15/2017 9:18:48 PM EDT
[#26]
Costco ( business center ) not regular Costco near me sells a lot of restaurant supplies amongst many other things there.
I bought a really nice set ( 2 pack ) of white handle Chefs knives from them for around $20-25 for 2 knifes. They have a white hard rubbery plastic kind of handle and hold a nice edge. Not sure the name brand. A very generic supplier I am sure as they sell many diff kitchen knifes the same white handle / manuf there. ETA - I just checked online Costco.com and not shown there. Must be an item exclusive to Costco business centers here in the Seattle area ( hwy 99 in Lynnwood for the locals ) |
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Posted: 1/15/2017 9:19:58 PM EDT
[#27]
 
Simple yet effective. Carbon steel. |
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Posted: 1/15/2017 9:24:04 PM EDT
[#28]
 The Ginsu (Commercial Offer, 1980) |
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Posted: 1/15/2017 10:13:33 PM EDT
[#29]
So the Victorinox knives are sharp when you get them, but when they get dull ....you wont try to sharpen them because they wont hold the new sharp edge you put on it? That makes no sense to me at all. Take some time to try to understand the Rockwell C hardness scale and it's impact on you. I've spent hours sharpeing Vics and many other knives. It doesn't take long to realize though that A) low relative hardness like 55Rc will not hold a thin edge anyway near what 60Rc VG10 will hold so you won't be able to run the Vic at say a 13degree angle like the DP for any length of time, so it won't perform like the Tojiro DP. https://www.youtube.com/watch?v=Yt9362JKl6A B) 55Rc is much softer relatively than 60Rc for use so even at the same angles will not hold an edge as long. You're OP ask for better edge holding. The Tojiro DP with 60Rc is that for the $. The steel in those cheap Chinese Walmart knives has gotten a little better. How do you even know that they are not 55Rc and that the Vic will hold a better edge. To me they are about the same. I never said Vics are sharp out of the box. In my experience they are not. The effort and time in sharpening a 55Rc Vic and 60 Rc Tojiro DP is the same to me. But the edge retention is not even close. I have half a dozen Old Hickory Ontario 1095 carbon knives like the one suggested above and they take and hold a better edge and perform better than the Vic. But they no longer offer the Chef knife style (I have two). |
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Posted: 1/18/2017 4:03:09 PM EDT
[#30]
Well, my Victorinox Chef's knife finally came in from Amazon yesterday. Overall I've very happy with it. It's extremely sharp compared to my no-name Chef's knives I have, it chops very well, and is easy to handle. The one thing that I'm going to have to get used to is the handle. The shape a size of it feels a little small in my hand.....I'm sure I will get used to it over time.
Overall, for $35 or so...it's a nice knife as far as I can tell. Time will tell how well it holds it's edge. 
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Posted: 1/18/2017 9:48:57 PM EDT
[#31]
Quote HistoryQuoted:
Well, my Victorinox Chef's knife finally came in from Amazon yesterday. Overall I've very happy with it. It's extremely sharp compared to my no-name Chef's knives I have, it chops very well, and is easy to handle. The one thing that I'm going to have to get used to is the handle. The shape a size of it feels a little small in my hand.....I'm sure I will get used to it over time. Overall, for $35 or so...it's a nice knife as far as I can tell. Time will tell how well it holds it's edge. https://images.knifecenter.com/thumb/1500x1500/knifecenter/forsch/images/40520c.jpg Just be warned, SKD(sharp knife disease) can be as insidious as BRD. Problem is knives are normally cheaper. I have several that cost more than a decent AR15. |
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Posted: 1/18/2017 10:40:06 PM EDT
[#32]
Yeah, it's definitely nice to have a nice sharp knife in the kitchen. I've gotten used to "slightly sharp" knifes.....this Victorinox makes cutting/chopping soooooooo much easier.
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Posted: 1/18/2017 10:58:47 PM EDT
[#33]
Quote HistoryQuoted:
Just be warned, SKD(sharp knife disease) can be as insidious as BRD. Problem is knives are normally cheaper. I have several that cost more than a decent AR15. Quote HistoryQuoted:
Quoted:
Well, my Victorinox Chef's knife finally came in from Amazon yesterday. Overall I've very happy with it. It's extremely sharp compared to my no-name Chef's knives I have, it chops very well, and is easy to handle. The one thing that I'm going to have to get used to is the handle. The shape a size of it feels a little small in my hand.....I'm sure I will get used to it over time. Overall, for $35 or so...it's a nice knife as far as I can tell. Time will tell how well it holds it's edge. https://images.knifecenter.com/thumb/1500x1500/knifecenter/forsch/images/40520c.jpg Just be warned, SKD(sharp knife disease) can be as insidious as BRD. Problem is knives are normally cheaper. I have several that cost more than a decent AR15. |
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Posted: 1/21/2017 4:57:30 PM EDT
[#34]
Quote HistoryQuoted:
Do they work better than Fibrox? Most definitely! I have some handmade knives that are fantastic machines in the kitchen. It's just a matter of how much you are willing to spend. My HHH nakiri set me back about $1600 
My Andrade Big Frenchy set me back $1050 
I'm very happy with both, and as kitchen knives go; it's like comparing scalpels to baseball bats. |
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