Kitchen knives

We just have a set of Sabatier knives, which do OK I guess, but I know there is better. I have been thinking about getting one of the sets made by Cold Steel, based on my positive experiences with their knives I used in the mil.

I think just about any kitchen knife can do the job if it's kept sharp although it will be more of a pleasure to use if the ergonomics feel good. How long it will hold an edge is another thing that separates the betters from the okays

No filet is going to tell a dinner guest the name of the knife that the cook used.

These look to be a good value, https://gekko-knives.myshopify.com/.
I've been thinking about getting the Nakiri from Gekko.

I have a couple of Shun budget kitchen knives that work well for me, one is a VBO701 and the other is a VBO706 these were gifts and I am thankful. They are the Sora line from Shun.

While I am not a chef, nor do I play one, some how I have found myself in charge of a facility that feeds up to 2,000 guest per day with several chefs on staff. We have many brands of knives but what everyone agrees upon is that victorinox is the best of the low end high quality knives for general use. They fall in that $15 to $35 per knife, hold an edge fairly well, easily sharpened, if they get run through the washer not the end of the world and seem pretty idiot proof. My favorite is Wustof but they run in that $50 to $150 range per knife but I would be hard pressed to say they are twice as good let alone 5 times.

My wife and I tried about a dozen brands and models before we purchased. Shun knives slice like lasers, but the tips are a little fragile if you're not careful. We have these ones: https://shun.kaiusa.com/classic.html

Honestly, though, if I had known Mora made kitchen knives, I would have been tempted by those. https://morakniv.se/en/knifetype/kitchen-knife/\

An aside: we use three knives—a chef's knife, a utility knife, and a bread knife. The sets with the 29 different knives look neat, but I don't think they're necessary. Perhaps Kai has figured out that it can sell more Shun knives if it offers more supposedly specialized knives. I mean, I love brisket, but do I really need a brisket knife?

my go to kitchen knife is an ancent old carbon steel butcher knife that came out of my Great Aunts estate it was in a box of kitchen gadgets and all rusty and ugly looking . Mom said to toss that ratty old thing but i saw some potential ,and with some steel wool and elbow grease i got the blade cleared of rust . I put it to the whet stone and to my surprise it took an amazing edge, you could touch it up and shave with it ! sometimes it pays to check out an ugly duckling, lots of 'em out there

C.R. said:

my go to kitchen knife is an ancent old carbon steel butcher knife that came out of my Great Aunts estate it was in a box of kitchen gadgets and all rusty and ugly looking . Mom said to toss that ratty old thing but i saw some potential ,and with some steel wool and elbow grease i got the blade cleared of rust . I put it to the whet stone and to my surprise it took an amazing edge, you could touch it up and shave with it ! sometimes it pays to check out an ugly duckling, lots of 'em out there

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Agree, got a long bread knife at a garage sale for 50 cents.

The blade wasn’t serrated so much as just wavy. Carbon steel, cleaned up nicely and took a very good sharpening.
Best bread knife ever, unfortunately just disappeared on a camping trip.

CopperFouling said:

Honestly, though, if I had known Mora made kitchen knives, I would have been tempted by those. https://morakniv.se/en/knifetype/kitchen-knife/\

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What?! Mora makes kitchen knives? Where can I buy them!?

This is good



this is also good



And this is good


These Kinmen knives are supposedly made from Chinese artillery shells that were lobbed in, but did not explode. I really doubt the Chinese used stainless shells, but the high carbon knives could be made from artillery shells. At 50 seconds in, there looks to be a big pile of shell bodies.






this was $12.00 delivered and a best buy. Steel is softer than the the others, I was told the script is Japanese, have no idea what it says

I have an 8" Bradford Knives chef's knife in M390 and a 4" parer in AEB-L. They do just about everything in the kitchen that I need. I do make a habit to buy nice 8" chef's knives and bamboo magnetic sheaths as nice gifts for friends. Those are mostly Yaxell knives that were on sale at Cutlery and More.

I was able to buy a whole buncha new guns, guilt-free, after I purchased the wife a complete set of Henckel's Zwilling "Professional" line. We've had these knives for years, and they are serious tools for the serious cooks in your family.

I think some folks get confused because Henckels has so many different lines, and the "International" line that is entry level (made in Spain or China) is ubiquitous these days (seriously, CostCo?) but the old forged Zwilling knives are for sure some of the best knives out there. My advice is, don't order knives (if you want the real deal) on Amazon, go to a dealer; yes, you'll pay the premium, but you won't have to be replacing your kitchen knives from Wal-Mart every other year...