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Posted: 12/10/2023 11:11:22 PM EDT
$100-120 range, forged. Don't need fake damastic patterns. What's a great kept secret? Only requirements besides forged are good ergonomics. Just something that fits good in the hands, is fun to cook with and looks sharp.
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"Would these fit outside a regular pair of tights? My parents were murdered, and I want to avenge them."
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[#1]
Nobody can tell you what feels best. I'd recommend visiting a cutlery shop and handing a few.
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[#2]
Japanese or German. Shun or Wusthof. Pick whichever fits your cutting style better.
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[Last Edit: CajunMojo]
[#3]
An 6" knife should cover 90% of kitchen duty. $100 buys you a pretty good German knife when you find a deal. Zwilling (Henckels) are great and not a lot of difference between that and Wustof - I have both, Wustof costed a bit more.
You may find a decent Japanese knife here and there, but they'll usually run a little more. If you go Henckels, don't buy the Henckels International BS. Make sure it's made in Germany. Should have twins on it, not a single guy. See below. Also look for the full forged knives and not just the "flat" full tang blade. Attached File I came across this, but have never used a knife with that "ridge". Looks like a well made knife for a good price. https://cutleryandmore.com/products/zwilling-pro-smart-ridge-chefs-knife-35113 |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
[#4]
Originally Posted By CajunMojo: Also look for the full forged knives and not just the "flat" full tang blade. View Quote If I didn't explain it right, this is what I mean. The one on the right will be cheaper, but it will also "feel" cheaper IMO and I like the balance of the one on the left better. The steel may be just as good, but not 100% on that. Attached File Attached File |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
[Last Edit: wildearp]
[#5]
Mercer. Not sure if forged, but it's a professional grade working knife. My Henckels collect dust.
I use the hell out of a Victorinox boning knife. |
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Preferred pronoun: MARINE
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[#6]
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Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
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[#7]
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Simple minds demand simple solutions
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[#8]
Originally Posted By motoguzzi: You have to go handle them for yourself, personally I don't like the Japanese style handles went with a couple of Kramer. Handles feel better to me, mor ergonomic. https://shop.americastestkitchen.com/media/catalog/product/p/r/prodpage_tray3_bobkramerchefsknife_2x.jpg?quality=90&bg-color=255,255,255&fit=bounds&height=300&width=300&canvas=300:300 View Quote Everyone in my family loves that carbon Kramer chef knife. A bit out of OP's price range though. |
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[#9]
I've been slowly phasing all my Shun stainless out for a few different brands of Japanese carbon knives from Bernal Cutlery.
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[#10]
Originally Posted By CajunMojo: If I didn't explain it right, this is what I mean. The one on the right will be cheaper, but it will also "feel" cheaper IMO and I like the balance of the one on the left better. The steel may be just as good, but not 100% on that. https://www.ar15.com/media/mediaFiles/59505/zw2_JPG-3056312.JPGhttps://www.ar15.com/media/mediaFiles/59505/zw1_JPG-3056313.JPG View Quote That second knife, was one from the set I ordered initially and forgot to make sure it was forged. Just assumed it was because of the name. Of course, it was not. Lulz. I forgot to check back on this thread. Went with this one and the price was decent. It's a Christmas gift, so it wouldn't have helped to test one out myself. Attached File |
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"Would these fit outside a regular pair of tights? My parents were murdered, and I want to avenge them."
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[#11]
Isn't that Chinese?
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
[#12]
China
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[#13]
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"Would these fit outside a regular pair of tights? My parents were murdered, and I want to avenge them."
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[#14]
I got a Wusthof extra wide 8" chef's knife. I use it almost everyday and use the 'sharpening' steel every time and a wood board.
The extra wide part means the widest part of the blade is about 1/4 inch wider than the standard so you don't bang your knuckles on the board. It's been longer that you'd believe and I've never had to sharpen it. Other knives may be as good but you'll like it and it will last forever. |
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Member Ranstad's Militia
You ever notice that no one says "don't judge me" when they've done something positive? - gearjammer351 Do it. GD needs entertainment. Your misery will amuse us. - Cypselus |
[#15]
Originally Posted By Rincon_11: Son of a bitch! I can't win. I guess I was fooled by the "forged GERMAN steal" part in the description. Man, they are getting trickier and trickier with this shit. View Quote |
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Member Ranstad's Militia
You ever notice that no one says "don't judge me" when they've done something positive? - gearjammer351 Do it. GD needs entertainment. Your misery will amuse us. - Cypselus |
[#16]
Originally Posted By Mike_314: Looks like you ordered from Amazon, you have a little time from placing the order to cancel it. View Quote Nah, not doing a third round. It was everything I'm looking for and has really good reviews. I'll gamble on it. Just didn't want to give China money if I didn't have too. |
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"Would these fit outside a regular pair of tights? My parents were murdered, and I want to avenge them."
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[#17]
Heads up.. WOOT has a bunch of Wustof knives on sale sale including 2 Ikon chefs.
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[#18]
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[Last Edit: CajunMojo]
[#19]
Originally Posted By Rincon_11: Son of a bitch! I can't win. I guess I was fooled by the "forged GERMAN steal" part in the description. Man, they are getting trickier and trickier with this shit. View Quote View All Quotes View All Quotes Originally Posted By Rincon_11: Originally Posted By CajunMojo: Isn't that Chinese? Son of a bitch! I can't win. I guess I was fooled by the "forged GERMAN steal" part in the description. Man, they are getting trickier and trickier with this shit. I've heard good things about them. I just wouldn't buy personally. Not sure I trust a Chinese company when they tell me they use German Steel. Even if technically true, what's the quality of it? Does that mean they Chinese set up a shop in Germany and is cranking out steel? I have no idea, so I just stay away. Related: My wife bought this a couple of months ago and damn, It's hard for me to want to use a different knife after trying it. Just such a smooth slicer. https://www.chefknivestogo.com/gihasa16.html Originally Posted By Hobs98: Heads up.. WOOT has a bunch of Wustof knives on sale sale including 2 Ikon chefs. I did a quick search and show a bunch sold out. edit: Found these... The Chef knife isn't a screaming deal, but not bad either. 6" Chef 6" Utility 3.5" Paring |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
[#20]
Ikon are gtg. The grip shape is nice esp if you have larger hands, but weight is biased toward the grip so it's not the best for pinch grip/speed. Plus I personally dont like bolsters that run all the way down to the cutting edge, Classics have them, Ikon do not.
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[#21]
Originally Posted By wildearp: Mercer. Not sure if forged, but it's a professional grade working knife. My Henckels collect dust. I use the hell out of a Victorinox boning knife. View Quote My cousin is an executive chef and he put me on to them. Told me that Mercer knives are what you'll find in most professional kitchens. I couldn't be happier with my set and they're not expensive at all. |
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[#22]
Gotta say, this thing is still sharp as a razor and slices like it's new. Wanted to hate it because of the bullshit way they market it, but it's a great knife.
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"Would these fit outside a regular pair of tights? My parents were murdered, and I want to avenge them."
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[Last Edit: Genin]
[#23]
With modern steel making, forging isn't as necessary as it once was. Sure, plenty of steels will benefit from having their metal further compressed, but there are plenty of modern steels today that are better than the forged steels of previous generations.
Many of the improvements come from how steels can be alloyed and produced in controlled environments, and from modern heat treatment (including cryogenic) techniques. ETA: I make knives and for kitchen knives I don't have forged as a requirement..ergonomics and steel type does make a difference though. |
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[#24]
Originally Posted By Rincon_11: Gotta say, this thing is still sharp as a razor and slices like it's new. Wanted to hate it because of the bullshit way they market it, but it's a great knife. View Quote plus b/c of the BS you won't feel the need to baby it as much. Like getting that first good scratch on a gun. After that it's like all well it's just a tool either way. the ergos on that knife actually look pretty nice to me, like the handle sits a bit high (I have giant hamburger-helper hands). |
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I'm sorry, did I just roll my eyes out loud?
OK, USA
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[#25]
Originally Posted By CajunMojo: I came across this, but have never used a knife with that "ridge". Looks like a well made knife for a good price. https://cutleryandmore.com/products/zwilling-pro-smart-ridge-chefs-knife-35113 View Quote |
What did socialists use before candles?..........Electricity
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[#26]
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[#27]
This is such a personal decision, that it's kind of impossible to answer. It's like asking for a definitive holster recommendation - You're going to have a drawer full of them, before you finally figure out what you like best.
I will say this - I've come full circle on knife nerdery. After ~10 years of lusting after this or that, I eventually came to realize what was truly important to me: 1. That I like how the bolster and handle feels, when holding the knife with a proper pinch grip 2. That I like the weight and the balance 3. That the blade profile suits my style of cutting 4. That it's the right length for the board I'm using them on, and what I'm doing 5. That the bolster doesn't extend all the way to the heel 6. That the blade and the tang are one piece, and forged 7. That the Rockwell Hardness comes in somewhere in the neighborhood of 58-60. Not hard for me to sharpen on a stone, and it tends to stay sharp - even when I'm being an asshole with it. Goldilocks zone. Because honestly - once I learned how to quickly sharpen them on a stone and then strop them (one-time effort to learn; lifetime of reward), I sort of realized that everything else was either marketing, or just something that stroked my own ego. And there's nothing wrong with any of that - it's fun to own nice things, just because you can or you want to. But it did bring what I actually cared about into sharp () focus. My next purchase will be a carbon steel knife. I don't need one, and it won't improve my culinary ability one iota. I just want one. But the literal last thing I ever think about, is how sharp it is out of the box. Don't care. If it's not sharp enough, it soon will be. |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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[#28]
I've got a lot of chefs knives from nice makers, big and small. Japanese and German mostly, certainly all the "big names," most in the $150-$250 range, but some more and some less.
My hands down favorite has become Messermeister. These ones- https://www.messermeister.com/collections/german-knives-meridian-elite The price is decent (they have good sales pretty frequently), the balance is great, but the steel is the big difference. It takes an edge very easily, is hard to chip, and still holds an edge longer than any of my other knives. |
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[#29]
Originally Posted By Rincon_11: That second knife, was one from the set I ordered initially and forgot to make sure it was forged. Just assumed it was because of the name. Of course, it was not. Lulz. I forgot to check back on this thread. Went with this one and the price was decent. It's a Christmas gift, so it wouldn't have helped to test one out myself. https://www.ar15.com/media/mediaFiles/42439/Screenshot_20231212_085158_Chrome_jpg-3057306.JPG View Quote I wish Dalstrong would die, it's retard shit. Get a Tojiro or something. |
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[Last Edit: mc556]
[#30]
Amazon has a killer deal on Japanese market VG10 KAI knives
Around $70 and they are nearly identical to the Shun Classic US market version. I’ve had two for about a year now and they perform way above the price. They are typical Japanese geometry which is to say very fine razor edge. Definitely a soft vegetable or fine grained meat cutter. Search using Magoroku knife there are a few patterns Attached File |
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"Never argue with an idiot. They drag you down to their level, then beat you with experience."
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