Kitchen knives reddit. You need maybe 2 good solid everything knives.

Kitchen knives reddit Log In / Sign Up; Advertise on Reddit; Shop Collectible Avatars; Get the Reddit app Scan this QR code to download the app now. This guide is meant to be a helpful resource containing various bits of information all pertaining to buying, using, and maintaining kitchen knives. A pairing knife, an 8" chef knife, and a vegetable cleaver. There are thousands of different knives offered by those companies, all at different price points and qualities. This is by no means an exhaustive list and the number 1 way to have a good knife is to keep it sharp, no matter the actual price of the knife. I have bought a few outdoor knives as well as cooking knives. 4 Posts must be image macros I see you can read Wikipedia pages. After researching I highly recommend Paderno. Do not buy a knife set. These kinds of knives can rust if left wet and/or dirty. I text them more than 4 time and then I physically wrote them a letter to their address. I've been practising on shitty cheap knives in the mean time. It is mostly appearance, but not only. I have some shun premiers and it took my up until this week to have the confidence to put them on a stone. Literally translated, it means ‘vegetable knife’. Stamped knives are fine for many tasks (butter knives, anything serrated, etc), but they are not fine for your daily-use chef's knife. After all if you're going to put some money down on a nice Japanese knife, you should also learn the best way to take care of it (they're usually sharper but a little more brittle than Western knives!) and of course figuring out what would be the best kind of knife to buy in You need maybe 2 good solid everything knives. Thanks for this info. My knife skills are as good or better than many professionals. $10,000 knives are a thing. It's illegal to carry an offensive weapon. Comfortable in the hand. I still use it for nice blades. I’ve gotten the following knives and they’ve all been fantastic: Masakage Koishi ko-bunka I work for a meat company and all of our cutters use Dexter knives. In the middle of the internal debate to splurge for another knife, an opportunity to get Material Kitchen's chef's knife and pairing knife for $45 came up (on bespokepost. I have some Wusthof Classic knives, but in the last 3-5 years their price in UK has gone up disproportionally so you're probably going to find the Zwilling equivalent lines be (potentially a lot) cheaper. What are some recommendations for a good quality chef's knife for under $100 USD. You might as well forget your EDC stuff, most of it doesn’t apply to kitchen knives. Also, don't buy a set full of knives that you don't need, and don't buy a block. Unconicidentally, those are all chopping/slicing knives, not piercing knives. However My last kitchen knife had sealed rubber around the handle with a small hole in it. And you can notice how I didn't exactly recommend ceramic knives and later suggested a steel knife. I also have a longer one that is an heirloom which I use to sharpen my longer kitchen knives, as it's much longer as well. I don't live in a country where Shun offer free sharpening but that's an amazing offer. Internet Culture (Viral) Amazing; Animals & Pets and maintaining kitchen knives. Recommendations for a good general-purpose knives set in Canada? Looking for a Japanese style, preferably gyuto or bunka- but not required- with a similar visual appearance to what I saw at Tsubaya in Tokyo. I use chef's choice, they won top marks on America's Test kitchen. I have looked into Victorinox, Henckels and others. Im now craving a large german chef knife, 25cm / 10 inch and tossing up between the : I own 14 years old Yanagiba and that knife never rusts, not even once. Or you carefully take your time at home and a 1k edge will perform well and last for ages. 240 is short for a yanagiba, 270 is an OK compromise length, but even then it's found wanting when it It’s completely ok to prefer softer knives, it’s ok to like German knives, or heavier knives, etc but man, literally the only true statement you made was that German knives have bolsters. You don't have to follow r/ChefKnives, just buy a Chef Knife, Bread Knife and Utility Knife from a reputable brand like Henkels Pro, Messermeister, Wusthof or Mercer. There are very few tasks it cannot do. Handle is perfect and doesn't get slippery. I think basically all the kitchen knives you buy at home good stores to be cheap pieces of junk that will never keep an edge. wipe the knife right away after slicing acidic food and you will be alright. But if she threw them in the drawer, it would kill me. Hi, Maybe the wrong sub for this but Knives is Knives. com for their Gesshin Stainless series. I have read the glowing reviews of Mac knives and have been interested in There are generally three kinds of custom kitchen knives customers: 1)Dumasses that buy from retailers throw a $30 gaudy clown barf handle on a $60 knife and sells it as a $350 "CuStOm" knife 2) People who buy custom thinking "Hey, a custom cost as little as a 'factory' Japanese knife" lets get one of those! This guide is meant to be a helpful resource containing various bits of information all pertaining to buying, using, and maintaining kitchen knives. Most people who get into Japanese knives start to just slice the meat on a cutting board before serving. My budget is up to £100. This subreddit is temporarily private as part of a joint protest to Reddit's recent API changes, which breaks third-party apps and moderation tools, effectively forcing users to use the official Reddit app. Any Does this apply to all knives or just kitchen knives? I don't put my chef's knife, santoku, etc. A well maintained cheap knife is better than a poorly maintained I would bet the actual kit, and its specific contents, varies over the years. Non-serrated knives used on ceramic plates will dull very quickly, which is why most steak knives are serrated. Of the six, the chef and Santoku are used for about 85-90% of all kitchen tasks. I'm somewhat new to knives/sharpening (7 or 8 months) and I'd say such a thing doesn't exist. Their kitchen knives are made from the exact same german steel as the Wusthof and Henkels. I'm mainly looking for something general purpose that will hold its edge and last a long time. Those 3 knives are pretty much all I do not know if they are better or not. I have reviewed the Huusk Japan Knives here in detail. Western chef's knives are curved which is better for sliding the blade across a cutting board for rapidly dicing. Most people would be best served by buying a high quality chef knife, paring knife, and bread knife (if needed). You can go to Williams-Sonoma to handle the knives, but don't buy them there. Ideally I'd love to have a set for under $100, but I understand that might not be possible. 99. It's not adjustable for different angles -- you get what you get. Today I sharpened all My gf throws her kitchen knives in the kitchen drawer. I would also throw in a decent pair of shears kitchen scissors and steel. Get solid metal knives if you’re getting a cheaper set over ones with plastic or wood. What really matters to me is maintenance. Been looking at Hexclad or Wullf den deli. As a German I never even knew that the Zwilling knives are sold under the Henckel name in some countries. I used to pay $15 per blade to get professionally sharpened. Also knives are like shoes, what fits well for others might not work for you. When I look on Amazon for your basic 1000/6000 stones (or similar), they all look relatively similar (same silicone + bamboo/plastic holders, similar stone colours, etc) which leads me to believe that many of these are made in the same factory but given different names. Choice seems huge. In Kitchen knives, damascus was used by Japanese first, compared to Western knives makers. Takes about 30 seconds each time. Cheap knives made by Mercer or victorinox are generally better because the steel is decent and they have trustworthy quality control. Whetstones and sharpening. That thing looks like you could slice an onion, hack through some jungle bush and slay 15 indiana jones generic baddies in one hot night. Your whetstone will pay for itself quickly. I have a Shun combination honing steel which I use to realign the edge of the blade pretty much every time I use the knives. Circlejerking and memes related to chef knives are the only valid methods of communication on this forum any more. What you will need is a way to keep your knives Still goes through ripe tomatoes like nothing. I'm sure it's safe to do though, and read that loads of people do it, and I'm sure my opinion is somewhat irrational. A 1000 grit stone is all you need. It seems like even the Fibrox knives are becoming over-inflated in price due to their popularity. Internet Culture (Viral) Amazing; Animals & Pets however tangentially, to chef knives and chef knife accessories. It‘s for good reasons that the r/chefknives subreddit readily recommends the Victorinox Fibrox . I've read that kitchen knives sets are a "scam" in a sense. It's great for finding stuff like this from people with experience! same thing happened to me I have the 11 piece signature knives The end of one of the knives came off. I don't trust Amazon and seeing what's a good company to get my most used knives from. firstly, here is the list of knives I have bought: I'm thinking about buying their chef knife and I wanted to know if anyone has some experiemce with their knives at a pro level. looking for a couple of stainless steel kitchen knives, Get app Get the Reddit app Log In Log in to Reddit. Zwilling website mostly does tell you if knives are stamped and if you're willing to spend a bit more then £99 you'll want to avoid those. As I can't sharpen the little guys, I'd like to know if I'm making a mistake. Also we generally recommend you learn to freehand sharpen on a whetstone, guides systems don’t do anything for thinning and kitchen knives will require thinning to maintain geometry over time. Almost every kitchen task feels great at No budget per say. 2 knives x 2 times a year. Please, please read this. Expand user menu Open settings menu. Any recommendations for a cheap kitchen knife, maybe $30-40 max? In general, you should start with 2 or 3 knives at most: a chef's knife (commonly called a "gyuto" in japanese knife parlance), a petty knife (aka utility knife), and a bread knife. If you want something to crack bones I'd recommend a cheap "Bulldog" brand. I have the R2 range. Maybe get something between a chef's knife and a paring knife if you want to. I don't have good leather to use bare, and I don't like the idea of using compounds on knives I make food with. I already have many nice/expensive Japanese knives, but I want to buy a cheap Chinese knife that looks flashy/cool so that guests can have something to use when needed. Good. I'm a bigger fan of their kitchen cutlery. Reddit is the best forum to share your thoughts & asking questions freely. They all want something like utility kitchen knife - something around 12 cm long blade. It seems to do a mediocre job at best. The best knives for you are the best knives for you. Always clean your knife after use and keep it dry. 5" paring. Your comment reads like a response to someone recommend ceramic kitchen knives to someone who wants a real kitchen knife and Kitchen knives always seem like a good idea, except the handles are made for cutting vs stabbing. My mom, my sister, wives and friends of my friends. My two primary knives are a Shun Nakiri and a Shun 8" Premier chef's knife. Or check it out in the app stores These knives usually also perform terribly compared to good knives. I am a bot, and this action was performed Full tang knives have different weight distributions, hence (often) better balance, depending on how you hold it, and your grip. My gf throws her kitchen knives in the kitchen drawer. Blade Forums has a custom kitchen knife sales section that you could check out. We have listed out 10 Best Knife Forum and ranked them judging by their activity & quality. There's a lot of choice in the market from mass produced to handmade, and everything in between. Keep it sharp and keep it clean and it'll be one of the best knives you own. Chef knife, pairing knife, bread/carving serrated, a smaller chopping knife like a small santouko and a boning/filleting knife. They should be after almost fifty years in the kitchen. Basically, when you feel the knife needs it touch up the edge. I found and article about them offering a 5 piece kitchen kit that when combined with the steak kit, looks like it would be a very solid 9 piece all around knives set. Carbon steel knives require additional care. Some people claim it ruins your knives, but the reality is a properly cared for knife under home use only needs to I'm primarily going to be sharpening kitchen knives. I only respond to top level comments. And those have been well received by just about everyone. The important part of your comment was than can be done durably done with ceramics the OP didn't ask for durability or even a useful knife at all. live slow die whenever. i been using kitchenpro at home. Stropping will raise the perceived refinement by reducing the micro-burrs on the knife. Don't take it from me, though, consult Wusthof for proper care of your knives. Water built up secretly inside while I washed it, and eventually it rusted through. Any suggestions? Neither to cleavers, bread knives, butter knives. The finish is super and the grind is lovely too. Either you beat your knives up in a pro kitchen and you have to maintain your knives so often that a 1k+ finish is a waste of time. I know this sub seems super into Japan style knives, but I'm really interested in your collective thoughts on an American companies take on kitchen knives. Professional cooks don't use expensive knives, they just sharpen them often. Buying knives from a reputable site like KnivesAndStones or Chef Knives to Go or Knifewear or other sites recommended on here is a good way to avoid buying bunk. Get the latest Traeger news, share recipes/tips, ask questions, and join us in the wood-fired revolution! The rest of my knives (Chef / bread etc) are a set of Crofton knives i got from aldi for 30 bucks for a set of 6 knives (to be fair, they arent bad for the price, shitty steel but forged, full bolster, triple rivets, wood handle, steel end cap). "Damascus has an added advantage as the combination of metals creates micro-serrations on the edge that keep your blade super I was also going through the kitchen drawers and noticed that my dad kept a few knives at the back of these drawers loosely wrapped in cloth. Chinese cleavers have a straight edge for quick chopping motions. I love budget knives. Victorinox is also a very good place to start. No matter what knives you get they won’t stay sharp forever though, so you’ll have to look into a sharpening system. 240 is short for a yanagiba, 270 is an OK compromise length, but even then it's found wanting when it A lot of people say that you don’t need higher grits for kitchen knives at all, and I’m realizing that the main limitation for me right now is technique. I've read its better to get 3 or 4 top quality knives instead of getting knives you'll never use. 3 Circlejerk content only. 5 inch chef knife Side note - we also want to get a non-damascus chinese chef knife, and a more cleaver-y kinda knife, I was thinking a cck small cleaver for the former, but I can't find a good one for the latter, any recommendations? Totally depends on the specific, knife user, cutting surface, and cutting media. Here are our top picks for bread, paring, and chef knives. I'm looking for value. Knife recommendations. Semantically translated however, it is a general term for kitchen knives. com, if anybody is curious) I've never heard of the brand, and wasn't sure if I’ve read this Reddit and come to the conclusion that I don’t need a knife set, I just need a chef’s knife, a few good paring knives and maybe a utility knife. This is a sub about Chinese Knives - original, clones and replicas. ) To my slight surprise, reddit abhors cutco and knife sets/blocks, and there is a lot more to buying kitchen knives than I first thought. Knives Considered? - enso damascus chefs knife, "burrfection" Ryky japanese knife, dalstrong 9. I cook a lot so I use my kitchen knives a lot. reReddit: Top posts of August 11, 2022. (My parents have had their Cutco knives for about 20-25 years, and they are looking great, get the job done, and the warranty has helped out in a few pinches. Let me know in the comments if you want to see that. The J. They all make good knives. That's just crazy to me. We discovered their steak knives, which were a great price and could be bought piecemeal. Years ago I got some handheld knife sharpener with 3 different areas to pull a knife through. The fuss is some guys from the kitchen knife forum were mad at the owner of the Burrfection YouTube channel Ryky for promoting Dalstrong knives (and doing promotional content without disclosing it allegedly which is probably true let’s be honest) and hyping Masamoto KS which led to people buying them and driving the prices up. I'm starting to love cooking all sorts of foods lately. I used to sharpen all of my knives with the Wicked Edge system, which is awesome. I'm eyeing on that Masflex Kitchen Pro one because of the handle but I'm afraid to spend 600+ pesos on that since the reviews are quite minimal and some stating that it's a dull knife. They have a new kitchen line “forged” or something like that, about $85 for the paring knife for reference. you may also want to checkout Japanese surplus shops for old Japanese kitchen knives that just needs TLC from their new owners. The real bad part of it is price and feel. They’re fine, I sharpen them and hone them, they do the job and they’ve lasted forever. You'll never see me without one in a commercial kitchen or my own kitchen. You aren't going to get a lot of good recommendations because there aren't any. My experience is with Takamura, and I can say Takamura's heat treatment of VG10 is excellent. Similar grind and profile, a bit better finish. Knives owned/have tried? Victorinox Fibrox Chef's knife 210mm Knives Considered? Takamura Migaki Santoku R2 170mm (on sale, anxious may be too thin for a beginner), Sakai Takayuki Damascus Santoku 180mm, Kuro Kuma XT Santoku 165mm/Gyuto 210mm (chefs armoury in Melbourne, same rebrand as Kazan knives from Chubo?). This year I began researching knives, steel and sharpening methods. Share your work in Those two knives are both chef's knives and could not be more different, with the Wusthof being a thick, robust German knive in a softer stainless steel, and the Konosuke being a thin Japanese knife with phenomenal edge geometry and extremely hard carbon steel. A thin knife with a zero bevel will cut well with no edge at all. Meat cleaver or cai dao (Chinese kitchen knife)? If its the latter I'd recommend Shibazi for the low end, CCK for the midrange work horse (very popular in China), or for something special Maestro Wu (forged from bomb shells). Sukinari also makes some HAP40 knives and those don't seem so hard to find. I just wanna ask if there's a quality knife you know that you can buy at malls. I love it enough that I'm debating getting their chef's knife as well. I called up the company and spent about 8 minutes trying to find out what kind of steel they use in their knives. To answer your question, yes steel type definitely does matter when choosing a knife, but heat treatment more so. The best kitchen knives are comfortable to hold and made of high-quality steel. Of course collecting awesome knives is fun and there’s nothing wrong with that. Adding the smaller chopper and the boning knife opens doors for intricate knife skills and jointing your own meats. Recently got some Japanese kitchen knives. There are three essential knives worth buying immediately. There are numerous steels available on the market in the form of kitchen knives, and many are stainless steel, and almost all stainless steels are considered soft metals. There are lots of stores selling all different kitchen and restaurant items, from crockery to cushions, wax food to cushions, stoves to saucepans. If you get one from a smaller maker, it's likely to be much better. So, Rada seems to make stamped knives. Till last week, I was using quite basic knives and had the 400/1000 whetstone (Whetstone Cutlery store Dual Sided 400/1000 Grit Water Stone ) that I got from amazon to sharpen them. Right now, there's six knives on the magnetic strip by the stove and prep cart. It should be next to impossible to chip it in the kitchen unless you are cutting bones, my 440c knife has never chipped in 4 years of use, and it has not corroded because it is stainless. 菜刀 (Mandarin: caidao; Cantonese: choidou) are Chinese kitchen knives. If you eat crusty bread: bread knife of your liking, cheap is also fine. I have 3 Global knives. It really just sounds like you dropped and chipped your Hence a requirement to trust one's knife merchant. Nothing higher than that. I was eyeing the Mercer ultimate white line, some fiskars if their kitchen knives keep an edge as well as their scissors and axes, and a set of messermeister knives for really cheap. I'm going to Japan around the end of the year and was wondering if anyone has any experience with purchasing knives in Japan, Osaka and Kyoto area in particular. feels like a copy of those Just started sharpening, but the King Home stone K-45 for $11 on Amazon or a bit more on eBay/ MTC kitchen was a pleasure to use (previously screwed up knives with cheap natural stones). Damascus knives don't really hit their stride for a few hundred dollars, but there are decent options. Henckel knife set from S7 probably isn't the same SKU (Stock Keeping Unit #) as the one given out in S17, for instance. There's a half dozen superb knife retailers in the states or that will readily ship to the states. Give it a rock or five on a cutting board. Can get sets at Costco for even cheaper. Find the size and shape of knife that works best for your hand. I love to cook and finally have the budget to splash out a bit on some sharp pointy stuff as a 40th Birthday present to me. They’re the Honda Civic of kitchen knives: affordable, dependable, and easy to maintain. It’s the perfect starter stone, and it’s plenty enough for the average home cook to maintain their knives with. Since the blade is flat (not wedged with a thicker spine) I hear it can be sharpened without having to futz with the angle too much. This will be the workhorse of the kitchen and do 80% of your slicing and dicing. really depends what you need, but all in one, ill go for a chef's classic 6 incher, our hands here arent as big as others, if your hands are a bit bigger than normal, gamitin mo n lang ay 7 inches. Basically I want the coolest looking cheapo Chinese knock off of a Japanese knife, ideally with a decent steel and cutting well as well (I'm not expecting super high performance, but knockoff Chinese VG10 This guide is meant to be a helpful resource contain various bits of information all pertaining to buying, using, and maintaining kitchen knives. 0:15. the average r/chefknives user owns one of these cheap knives as a loaner knife or keeps it in their roll because they have a specific professional need for a cheap, decent knife--which is probably the sweet spot for 90% of the casual "which knife should I buy" requests--but let's not pretend If you read those resources which are very detailed on how to find the right knives for you, one of the first things you will learn is that sets are not recommended. The cheapo kitchen stuff is definitely not worth it. I like the Wustoff classic myself, but they make different I am looking to upgrade my kitchen knives. If you're really going to be doing a lot of butchery, like breaking down chickens I've heard the adage, "Take what you would spend on a set of kitchen knives, then spend that amount on one good kitchen knife. They are actually pretty decent for specific use cases like chopping veg. I feel like this is a scam also Don't buy these knives. But it would be nice to know what the role of higher grits is — does it vary by application (kitchen knives vs. I cook at least once a day, and twice a week I help cook for over 75 people, so these knives would get a In general, japanese knives are the current hot trend for people who care about collecting kitchen knives. Zwilling/Henkels make cheap, crappy knives too. Daddy I am going to get a kitchen knife from home (not sure what type of steel), and at home we have three options for sharpening knives. In fact in their testing some knives were much sharper then they were brand new. Initially, I looked for japanese knives like Shun VG10, but those seem to be out of my price range. I expect to be able to buy a good knife after I graduate school, but I need a stand-in for another year or so. The best idea is to go to a great knife store like a local kitchen supply or Williams Sonoma and test drive them live. Makoto's knives are just dope and feel very premium. I had only used normal kitchen knives before and have never sharpened one. They are NOT worth the asking price either £29. I am a bot, and this action was performed To answer your question, yes steel type definitely does matter when choosing a knife, but heat treatment more so. Serrated knives don't cut as cleanely though. I am a bot, and this action was performed Would you say that most knives would do fine starting with the shapton 1k? The Shapton Pro 1k is aggressive enough to form a burr quickly in most situations, so yep, I think it is a good starting point in a sharpening progression and honesty, it also leaves an edge that is What's your budget? You can get restaurant kitchen knives for under $10. If you’re getting carbon clad, it’s worth it IMO. View community ranking In the Top 1% of largest communities on Reddit. This thing is made from powdered damascus with a thicker profile to a standard Japanese knife, so it’s quite robust. I knew that the company is named Zwilling (after the founder and a family that has been making knives and other cutting tools since at least the 15th century) and then the name of Johann Abraham Henckels only added his name several decades later. A. My personal preference is that most kitchen knives (even a lot of harder steel) benefit from stopping at 1K and then using a denim strop as the finisher. I’ve had some pieces custom made for me because I’m weird like that, but Head down to your nearest reputable Kitchen store and hold every 8” chef’s knife they have. But I'm not quite sure what entry-level brands are decent. I am a bot, and this action was performed For Opinel kitchen knives, don’t go with their low price stuff. And that's it. Any advice? I've heard the following from different sources: Avoid It was about a year ago when I ended up buying a pretty expensive (350$) Shiro Kamo Bunka, 64 HRC. I'm looking to get a new set of good kitchen knives. Reddit . Chef classic compared to others takes their sharpness longer, then wusthof chef knife good size, holds an edge long but expensive. In my research here's where I'm at: Milk Street Kitchen and Fuschia Dunlop says that inexpensive Chinese carbon-steel cleavers are good. Yikes! Since many knives don't seem to come with a sheath or require a saya which can be quite I didn’t show my pairing knives but I really like the ikon series pairing and bread knife, the ergos are great. It would take weeks to break it all down for you. I recently purchased shun 8 inch western knife, 6 I inch Your question is both good and bad. I did not have those other knifes nor am I an expert on knifes. However, the SCAM is that the marketing is totally misleading. They go on Aliexpress (or stuff very very similar) for around ~£30, and if you want one of these knives, buy them there (it’s probably a good idea to stick with Victorinox though, you’ll have a much better time). When I was looking for an information about knives for myself on some forums I found that Victorinox Fibrox were often recommended as a entry level kitchen knives and I bought those two knives I mentioned in previous post. Don't buy knives from Williams-Sonoma. Besides the typical wooden block on the counter, what would you recommend for the typical home kitchen knife user - to store their knives? I was thinking of buying her a new set of Victorinox Fibrox or tojiro. I use the sharpening steel that came with my kit of knives - my mother purchased for me over 15 years ago. Most people use whetstones for kitchen knives. they have a slim handle that I have become accustom to. The Fibrox handle isn't has nice as other knives (like Wustof) but it is actually very practical: the texture makes it easy to grip, even with wet or greasy hands, and while I suggest hand washing, you could run this through a dishwasher and it would be fine. I only respond to top level For kitchen knives, I prefer the kind where it's 2 "grits" of leather glued onto the sides of a board. Most people need a chef’s knife, a bread knife, and a petty for 99% of kitchen tasks. All sorts of blades and brands (Ganzo, Sanrenmu, Green Thorn, Kevin John, Wild Boar, Vespa) are welcomed here. Why use noncleavers? I've Kitchen Knife Forums are a sharp online community for kitchen knife enthusiasts to discuss buying/selling, classifieds, meetups, giveaways, and more. Super excited as I Got my first few real chef knives. Don’t get a set - you pay a ton of money for knives you’ll never need. So I think it's dependent on the heat treatment. When I am at someone else's house and I grab a knife the first thing I notice is how big the handle is. The Reddit corner for all things woodturning. We have a V shaped thing you run the knife through/against. You can get a perfectly good edge without. ). They don't make a chef's knife. Hello all! I've been wanting a new knife as a secondary knife because I feel a bit lazy sometimes with the upkeeping of my Yoshikane White #2. They drastically mark up the price of knives that are already overpriced. I have a boning knife, chef knife, and paring knife and have zero complaints about any of them. Paring knives. Works great for bringing and edge back to my knives. I've heard that it's good (for the knives) to try to use an appropriate type of board. The bob Kramer 6” chef knife is amazing, I use that the most. I recently got my first nicer knife (Shun Nakiri) and I love it. I have done the same with a grape too. Of all of the pieces in a cutlery set, the chef’s knife is the most versatile and gets I have purchased three Xinzao kitchen knives: a wide Nakiri ( or 165X65 cleaver), a 6" petty knife, and a dual core 110 layer deba. I find kitchen knive edges tend to hold longer for me closer to 40° (most of my knives are verry thin bte) as in my kitchen use they contact the cutting board a lot which blunts steeper angles faster. It’s fine, not top of the line and not trash, has 2 sizes of chef knives, 2 pairing knives, bread knife, carving knife, a kitchen scissors, and a set of steak knives. But always check here about the specific knife as well. But now, I finally have a decent set of knives that I just bought and I am confused about the whetstone. Still, I have found it great for ordinary kitchen knives. Likewise there is only one grit. (Damascus is the capital of Syria, after all). You can cover 100% of your cutting needs with these three knives. I recommend you to go on the kitchen knife forums and punch into the search box whatever type of steel you might be looking for, and see what you can find. Among my favorites are Japanese Knife Imports (LA), Japanese Natural Stones (Denmark), Epicurean Edge (Seattle), Korin (NY), Knives and Stones (AU), A Frames Tokyo (HI) and Bernal (SF). im about to order one of their sets today because I need new knives for my kitchen and I need to know if they are good for cutting vegetables, fruit, and meat, etc. The Global Hollow-Edge Santoku Knife, 5" is nice, would 100% recommend that if you’re looking for one all around knife. Its been over 12 days without any response. They make knives, but like certain Shun lines, are not good to say the least. I get a discount on Ninja products and found the Ninja Foodie StaySharp Knife Block with Integrated Sharpener — 5 Piece Set. 20 votes, 71 comments. Get the Reddit app Scan this QR code to download the app now. r/Traeger is the unofficial Traeger Nation community on Reddit. There's also a set of Henckels kitchen shears and an Oxo peeler on that strip too. Hey guys. So I wanted a stainless steel knife. +1 on the recommendation for Kappabashi-dougu. For <$11 it's worth it imo. The Opinel you linked seems pretty nice, uses the same German steel Wusthof and Zwilling uses on most of their knives, which can be medium soft-- meaning its easy to sharpen, you can take on any kitchen task with it without much fear of damaging the knife, but it will require sharpening or honing frequently if you're a heavy home cook. I don't know what's up with them. Stropping on a soft substrate--such as leather, denim, etc. Aogami super is a very good steel for kitchen knives bit is generally hardened above 60 hrc which makes it prone to chipping if you abuse it 菜刀 (Mandarin: caidao; Cantonese: choidou) are Chinese kitchen knives. Here are the results. Any JCK nature's series. And some $10,000 knives you won't like the feel of as some have an aversion to say round or hexagon shaped handles. You shouldn't need to do any full sharpening more often than once a month. I touch up my knife a few times a week, very briefly on ceramic or strop with diamond compound. You can even sharpen serrated bread knives with it. If you're a kitchen knife fanatic, I also recommend heading down over to r/chefknives and reading up on their guides. Knives like Dalstrong, and the other Amazon knives, are essentially just rebranded Aliexpress knives, sold at a disgusting premium. Here's direct links to some of the topics: Common knife types. A chef's knife. It’s the closest folding knife you’ll find that performs like a chefs knife, I work in a high rise and use mine when I’ve got to prep in the downstairs kitchen. Western chef knives, "utility knives" (which are just smaller chef knives), and paring knives all have points because you use the pointmost often for coring vegetables/fruits, piercing meats, or slicing packaging. My knife is ugly, but it is light as a feather and wickedly sharp. The seller sharpens his knives before handing over to his customers on Shaptons by hand - last stone I The episode includes 90% of the knowledge you'll ever need on knives. I use an inexpensive Chinese cleaver. I've never heard of Rada, but the price point and pictures make them look like they were stamped instead of forged. Realistically you only need three knives in your kitchen. --will help to get your knife to be able to push cut or shave. They are NOT made in Japan (the company actually doesn't claim they are, people just assume) but made in China as stated in their T&C. 1. The answer I got (from more than one person) was that it is "proprietary," which, unless I know nothing about knives, means that they don't want anyone to know how crappy their steel is—but I'm willing to entertain any alternative explanations. You need a chef's knife which is a gyuto in Japanese knives, a bread knife and a pairing knife. Which knife brand do you prefer, and why? A friendly discussion is encouraged! Whether you cook seven nights a week or hardly at all, every kitchen should have a chef’s knife. Daddy spez don't like that. Absolutely NO CP. You can stay anonymous to gain knowledge there. " buy these knives. " That being said, I have no idea what to look for and googling around seems like I only find the most popular brands, not necessarily the best knife. 12 votes, 19 comments. Don't know if I've ever seen a pistol gripped kitchen knife. None of them really fit with the "cheap knife" designation in this thread. I made full sized knives for multiple of my friends , next thing they want - small utility knife for their wife. It’s a street dedicated to kitchen supplies, about 15 minutes walk from Asakusa. Blade geometry is perfect. Cutco is I don't strop my kitchen knives, if I need to maintain, I'll take it back to the stone. It can also cause damage to the handle, as the handle may change size or shape due to the heat, water, and chemicals. Got my German steel knife a lot sharper in less than 15 minutes as a newbie. I think bernal has some HAP40 knives in stock and some other retailers likely do too. Go to a kitchen store, some place like Sur La Table or Williams Sonoma if you're in the US, and try out knives. Go to a restaurant supply store and try different knives for grasp, balance, weight, etc. Or check it out in the app stores &nbsp; &nbsp; TOPICS. Knife sets include too many knives. An 8" Chef, a 7" Santoku, a 9" serrated bread, a 6" serrated, a 5" petty, and a 3. 1K gives you a nice aggressive bite for a lot of kitchen tasks. The customer service sucks. Use Tsubaki oil or any knife oil to keep the blade from rusting after use or if you want to keep it for a long period of time. Yu Kurosaki (and please don't murder me, Reddit chef knife Forum, is like a more premium Masakage. But they make phenomenal kitchen knives you can get for about $20-40 each and they are definitely BIFL. You don't need more. Hello Reddit. iirc, Forged Philippines sells kitchen knives alongside their EDC knives. That being said after years of trying various folding knives, I've concluded liner and lockbacks are my favorites, and reduced my folding rotation to 3 simple working knives, none labeled as Spydercos. General consensus in the chef knife community would be to avoid sets altogether and get a good all purpose chefs knife and maybe 1 or 2 other smaller knives. Im thinking of buying a couple good knives but I don't know what I should be looking for, I'm not very knowledgeable about these things. Don’t leave your home during strange hours, don’t open the door to strangers, and you will be safer overall. The beauty of reddit. If you are willing to expand to some other ornamental finishes, like a nashiji or kurouichi finish, your options would expand dramatically. I get them sharpened about once per year and they hold an edge very well with minimal touchup and honing. What’s some suggestions for someone who just needs to sharpen their kitchen knives at home. Victorinox (the people that make Swiss Army Knives) make excellent kitchen knives at sensible prices. You're buying more knives than what you need and your money is better spent purchasing less, but better knives. Any recommendations for the best kitchen knives set for approx £500. A Canadian company in Prince edward island. If you have questions, projects, updates, gripes, or any other spiny wood, resin, or metal . Applying a microbevel at ~40° inclusive is sufficient and does not really decrease cutting performance if all else is kept the same. 2 Don't break reddit's rules. They have both high end and low end priced knives, are a trusted brand by many chefs and home cooks, and America's Test Kitchen really like their lower priced knives. Tanaka Sekiso: Most Damascus kitchen 19 votes, 34 comments. My personal preference would be to go Japanese; check out japaneseknifeimports. Also, anyone who has experience with their carbon steel version? I know some people who use them and they are happy with the performance but, with taxes, we are talking about a nearly 300€ knife and I wanted to be sure. You run the knife against it at an angle. I recommend them to every new professional or aspiring home cook. Do your shuns have the lifetime sharpening? If yes, send them in. However, it's not really necessary if you have good technique on stones. Also cheaper knives are preferable for me as I don't have a lot of disposable income to dump on knives. It's the best all rounder you can get, and in my opinion is tied with a medium duty Chinese cleaver as one of the best kitchen tools ever created, period. all following the simple formula Thumb-Hole Lockback Textured FRN. You can look on Amazon for them or go to a local restaurant supply store. You can I bought a Kyocera chef's knife about 10 years ago and it was a great kitchen workhorse until it broke recently. The large knives are interchangable, as are the short ones. My wife want's a new chef's knife. They're sharpened to a 13 degree angle, ridiculously sharp. There’s a metal rod that is for sharpening knives. An established maker with a proven track record that specializes in kitchen knives is gonna be way more than $200 but there are good custom makers out there making high quality kitchen knives in the $200-$300 if you look around. The word 菜 (vegetable) can also refer to ‘dishes to be had with rice’ in Chinese, and so in this context it refers to food items in general. I've been looking at upgrading my kitchen knives. Thanks in advance Reddit finally understanding the power of a sharp knife r/oddlysatisfying Got round to sharpening my kitchen knives because of lock down. There are also quite a few stores dedicated to kitchen knives. Victorinox Fiberox kitchen knives were in EVERY commercial kitchen I’ve ever worked in. If you're not in the US, find a store that specializes in knives. anywhere near the dishwasher, but I have steak knives with small roasted serrations that I've been tossing in there. Most Japanese knives aren't full tang but they've also got different handles and the knife is forged differently so the weight distribution is different and you're also holding it differently for what you're doing. In my limited research, it seems like the term "good, cheap kitchen knives" is unheard of. Honestly, keeping your doors locked and lights on is a better way to deter breakins than worrying about which kitchen knife to use. Aogami super is a very good steel for kitchen knives bit is generally hardened above 60 hrc which makes it prone to chipping if you abuse it This makes them more forgiving in use. If you're carrying your tools that's fine, if you're a chef that's outside having a smoke with your massive knife on you and the police see you they might suggest leaving it in the kitchen next time, if you're prowling round your high crime, gang land, council estate and the police find a box cutter on you, yeah you're getting arrested. Spez came to me in a dream and said that you’re not allowed to do that. 5€ a piece. In the mean time, please join Putting the knife in the dishwasher can cause damage to the edge as the knife can be bounced around. Heresy will be investigated by the inquisition. A lot of VG10s bad reputation in kitchen knives comes from mass produced knives from the big brands (Shun, Miyabi, etc. That's it. So maybe check what knives your mom likes the most. Kai is a brand known for razors, they are the parent company of Shun. Then I kept seeing their chef's knife on different YouTube cooking channels. If you let me know your budget I can try and make a Don't break reddit's rules. I chose to buy Global knives for the kitchen. The best kitchen knives, including the best kitchen knives under $50, based on rigorous testing, with top picks from Wüsthof and Victorinox. ysmfd ehav ijv hpbyr eolyrev kvom wrhbdy qewifsm qxuism xeqljvh