Posted: 1/27/2025 2:36:33 PM EDT
|
I want to get a quality chef's knife, utility knife, slicing knife, paring knife. Where do you buy your knives? I also would like recommendations on sharpening? What do you use to keep your kitchen knives sharp? |
|
Depends on what you consider 'quality'. Victorinox is probably all anyone ever 'needs'. You can get this just about anywhere. Restaurant supply stores, butcher supply, amazon, knife shops, etc. If you want something expensive, I would find a dedicated knife shop in your area. They usually allow you to demo knives. They're (generally) only going to carry quality knives and you can choose the ones that fit you and your needs the best. It's kind of like choosing a handgun, not every handgun fits every person. There is no 'best'. Only the best for you. |
|
Originally Posted By eclark53520: Depends on what you consider 'quality'. Victorinox is probably all anyone ever 'needs'. You can get this just about anywhere. Restaurant supply stores, butcher supply, amazon, knife shops, etc. If you want something expensive, I would find a dedicated knife shop in your area. They usually allow you to demo knives. They're (generally) only going to carry quality knives and you can choose the ones that fit you and your needs the best. It's kind of like choosing a handgun, not every handgun fits every person. There is no 'best'. Only the best for you. I agree. I took a knife skills class with my son and we tried a lot of styles & sizes of both german and japanese manufacturers. My daily driver is a Wustof classic 8" chefs knife. His is a Shun Classic 6.5" master utility. He was 11 at the time so the japanese blade made better use of his limited power and the shorter blade was more comfortable to use. |
| Latest one was chefknivestogo.com if you're into Japanese steel. |
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
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
|
I like Dexter kitchen knives. Made in USA, inexpensive, and easy to sharpen. I use Dexter knives more than my Wusthof knives. I've got this one: https://www.katom.com/135-12473.html Here's a link to more Dexter knives: https://www.katom.com/cat/dexter-russell-cook-chefs-knives.html?certifications=Made+in+USA&utm_id=27526085&msclkid=2c6abcf990ad1d5ebfdedb5235324aa9 |
|
I’ll add Ontario Knife Company, which has closed its U.S. factory in New York, but there are still some U.S. made kitchen knives available. Check out Chicago Knife Works - Ontario The Ontario Chromatics and Ontario Agilite lines are both U.S. made, and there are still some great value options available. The factory seconds are great, but make sure they are ones that have the complete handles. I’ve bought two of the factory second Chromatics paring knife, and a Chromatics bread knife, and they are great, especially for the money. Another bargain is the factory second Ontario-Robeson steak knives. The ones I picked up need some final sanding/finishing on the handles, but they are very nice, and bargain priced. I’m planning on applying raw linseed oil to the handles, although it takes a long time to cure, but is a safe finish. I also bought an Agilite Santoku knife from BladeHQ for under $20. I thought I would pick up some of a piece of knife making history, and have been very pleased. Also take a look at the few remaining Old Hickory Knives, also made by Ontario. |
“War is a racket….”
Smedley D. Butler, Maj.-Gen., USMC
Smedley D. Butler, Maj.-Gen., USMC
|
https://bernalcutlery.com/ Im up to about a dozen knives so far from these dudes. Swapped out all my shun stainless with their line of Sakai Kikumori carbon steel knives. |
|
I'm using the Mercer Nakiri from Amazon now. Nice edge and I like the grip. The Winco is still in its package. I know that's a traditional Japanese grip, but it feels short to me. The Hoshano feels very quality. Really sharp edge. Handle is impressive. I'm storing that for when I'm more experienced. Using a Nakiri I have to get better at chopping. I'm more of a slicer and that doesn't suit this blade style...as far as I can tell. |
|
This sucker is sharp. I have used one in the kitchen for about 3 years now. You have to be careful not to cut yourself. https://www.amazon.com/dp/B00092RF2U?tag=arfcom00-20 |
|
I make my own!! Attached File Attached File |
Set the controls for the heart of the sun
|
Originally Posted By billth777: https://bernalcutlery.com/ Im up to about a dozen knives so far from these dudes. Swapped out all my shun stainless with their line of Sakai Kikumori carbon steel knives. X2. If you cook, you’re going to get a lot of use out of a nice knive |
|
Originally Posted By doubleplusgood: I make my own!! https://www.ar15.com/media/mediaFiles/435746/IMG_2977_jpeg-3588372.JPGhttps://www.ar15.com/media/mediaFiles/435746/IMG_2980_jpeg-3588373.JPG |
Because this is America, and when the dark lord of the old gods rises from the abyss, we just shoot him in the fucking face and go back to watching football.~ TexasRifleman1985
|
Originally Posted By billth777: https://bernalcutlery.com/ Im up to about a dozen knives so far from these dudes. Swapped out all my shun stainless with their line of Sakai Kikumori carbon steel knives. I came here to post this. I live in San Francisco - and Bernal Cutlery has an amazing inventory of Japanese and European style blades for all budgets. It’s a chef’s candy store. They also have a discount program for folks that work in hospitality ;-) Their sharpening service is also great. |