What is Reddit's opinion of
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black?
From 3.5 billion Reddit comments
204 reviews of this product found across Reddit:
Here you go Everyone that has ever worked a kitchen knows this knife and knows that, it's fuck ugly, it's cheap, and god damn is it the toughest, hardest working tool in the damned kitchen.
You do not need to pay that much for a quality knife. Victorinox are good and affordable I have one that is about 8 years old and it has held up great. My SO is a professional chef and even she will use it over her super nice, expensive Wusthof chef knives.
I'm happy to recommend the one I use every day, ATK rated it best value as it's literally under $40 (sometimes you can find it on sale even cheaper)
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's
and it is really a spectacular chef's knife.
I know pro chefs that use it and swear buy it (read the reviews) :)
So you are in TJ Maxx looking for a good Japanese starter knife? Probably not going to find one there.
That said, these are the same knife, no difference. Probably 440 steel and not worth your money. They go for about $15 on Amazon.
As far as a different option, I am not sure of a good one of this type at a cheap price. If you are dead-set on japanese-style, I don't have an answer for you.
But if you are willing to go western, go Victorinox Fibrox chef's knife for about $35.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Also I'd personally endorse and recommend as [Victorinox Fibrox]. It's such an easy knife to use for all-around purposes.(https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=sr_1_5?dchild=1&keywords=chef+knife+swiss&qid=1609382642&sr=8-5)
You really don't even need to go that high. The Victorianox 8" vibrox pro chefs knife. Solid all rounder and one of americas test kitchens favourites. https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Edit: if you want a nicer looking version you can get the rosewood handle.
That's like asking if you prefer blondes or red heads. Knives are a very personal thing.
This sub loves the Fibrox 8": https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2
I love my Shun chef's & paring knives, personally.
The serrated blade, I just picked up something from Target. The cleaver I have I picked from Amazon. Just need something heavy.
Lastly, red heads. Always.
Pairing knife and bread knife are nice to have too. They also make those.
I considered myself a beginner not that long ago and three things I found helped a lot were;
1) Quality tools. They just make the process easier and give you one less thing to worry about. I like America's Test Kitchen and The Wirecutter for reviews when I'm looking to buy something new. A chefs knife is easily #1 on the list. I have the 8" Victorinox chefs knife ATK recomemds and I love it. Amazon link.
2) A cast iron pan once seasoned has let me do so many kinds of recipes with one pan to worry about. A 10" Lodge should do you fine.
3) Trusted recipies. I really like America's Test Kitchen. They're researched, thorough, and trusted. Skip the paid website and get their books like The Best Simple Recipies from your library or used on Amazon. I'm not a fan of digital versions I find them hard to browse.
Junk. If you need a knife and are on a budget then the Victorinox Fibrox is the knife for you: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Knife sets are almost never worth the money, just get individual knives that you actually need.
I dont have experience with the knives you listed but I have this Victorinox and it is excellent. I prefer it over my fancy German knives usually. LINK
Eh... a couple of good knives is all most people need, and there are relatively affordable options. For example this award winning Victorinox chef's knife is $45, and frequently goes on sale (although now that it's super population not quite like it used to--I think I got mine for $25 back in the day).
Gotcha, I have the below knife for most of my kitchen duties. It's light, holds an edge, and has a textured rubber grip.
So the cookware line FINALLY drops tomorrow! We're starting with some ultra-basic prep tools, and will premiere more and more items throughout the year, including but not limited to: a full cookware set (including stainless, cast iron, and carbon steel), a french rolling pin, a BFO (big fuck-off) cutting board, scales, cheese graters, dining sets, and much more.
People have been understandably curious about the prices, and I'm very happy to say that we've hit some extremely accessible price points. I haven't gotten the final exact retail amounts yet, but you can expect knives priced at $25-30 each, tiny whisk sets at $15, and the 3-knife roll at $60. I'm really proud of these price points - the knives are forged German steel, hold a great edge, and we're selling them for less than a Victorionox stamped blade.
There were difficulties surrounding the initial sale of Tiny Whisks this past winter, because as soon as our initial run of 3000 sold out, a scammer company spoofed our UPC and began fulfilling orders. I'm very sorry about that, and rest assured the issue has been addressed - I've shared this info before but anyone who was shipped a fraudulent whisk or never received one at all, please email - they will make it right.
So excited to share everything we've been working on for the past year!!
In case anybody likes this idea, here you go. The best knife you can buy for under $50.
https://smile.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_fabc_l4Y2Fb9SW98WM
If you don't want to shell out for a knife get a cutting board that has drainage channels.
Start simply, hopefully doing stuff you find delicious. A couple good pans, a cutting board and a good knife will make your life easier. This is a good starter knife. It's sharp, it's pretty durable and shouldn't break the bank. A decent wood block is ideal, though plastic is okay. Do not get a glass board, they ruin knives.
As far as pans go, a good non-stick sauteed pan, a medium sauce pan and maybe a stock pot for soups and stews if you like them.
As for learning fundamental skills, start with basics. Eggs teach timing and temperature control. Soups are great for honing knife skills. Stir fries teach knife skills, organization (mise en place if you want to be fancy) flavor profiles and timing of ingredients.
Learn to taste as you go, both to keep track of flavors and seasoning, and to train your palate.
As you get better, learn how to braise, sear, roast, steam and poach and when to use them.
And as a final piece of advice, have fun! You will make mistakes, and that's okay. You'll learn from them and get better and better 👍.
The blade profile is terrible, they don't give proper info on the steel so I can safely assume it's about as hard as cheese, the tip is useless, the offset handle is really bad for getting a proper grip and for accuracy on top of serrated blades tearing instead of slicing, you can get a very good proper knife for that price instead of what should be a joke.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
That knife has been winning tests since it was launched and is only 40$.
I'd just buy another knife. X30 isn't particularly good steel and if the pictures are accurate they have those stupid food release holes on them. They also have one of the worst handles I've ever seen on a knife.
No need to spend $80. Amazon has them for $40 and it qualifies for free shipping w/o prime.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/
Sorry to be daft here, but - like this?
The reason that I ask is that it's even cheaper than you said it should be...
I know nothing about cooking, but am recently single and would like to get a decent kitchen knife.
Thanks!
Link. You don't need to spend a $$$ to get a quality knife. Keep it sharp and controlled and it'll last five-ever.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Something like this, and if someone gets really into knives they can look into the expensive more finnicky shit.
There things ain't that reflective anyways, they're not mirrors. If reflections really are a huge concern, they can look at some decent carbon steel knife that has a different finish/cladding, or just get a patina onto it.
This sub recommended the victorinox fibrox line to me many years ago and I've been satisfied with them for the money.
Take a look at the Victorinox chef knives with the Fibrox handles. I've had two of these for over a decade and with only annual pro sharpening, they've help up terrifically. Don't be deterred by the price either - if you know who Cooks' Illustrated / America's Test Kitchen are, they recommend these knives as the best possible bargain for home chefs. Here's an Amazon US link to the 8" version; there are a bunch of sizes and types available. For the price you were talking, you can get her a nice set of chef's knife, serrated bread knife and paring knife.
For multipurpose kitchen workhorse a good chef knife is a must to have on hand. The Forschner Victorinox 8" is a great choice.
I am talking literally 100% out of my ass here, but:
I find I'm a lot less picky about food if I'm some level of inebriated.
Now, I do want to clarify, I don't mean "you have to drink beer/vodka/whatever to eat healthy food", but I wonder, if you were to make yourself a small salad, drink something to get yourself drunk, and then try to eat the food, would it make it better, or worse? Could it possibly be a way to "train" yourself to be less sensitive?
For a more realistic suggestion, do you have a reasonable quality chef knife (I like this Victorinox one as an entry level knife), and a cutting board? If you do, you can dice vegetables in a ton of different ways. Paper thin squash cooked into a ratatouille tastes a lot different than just taking a bite of one. Hell, dicing your salad leaves into different shapes (lengthwise, so they're long, vs all over so the pieces are small like in coleslaw) will drastically affect the texture.
Oh, and pickling pretty drastically changes texture, too. You can obviously have pickles, but onions pickle well, and so do radishes, and even stuff like boiled eggs.
I grew up with parents who had a knife block. When I moved out and was purchasing things for my kitchen, I read about how you don’t need a knife block and really just need a chefs knife, a serrated bread knife, and a handful of cheap paring knifes. Totally life changing. Soooo much better than a standard knife block set. I store them on a freestanding magnetic knife block. I highly highly recommend giving it a try.
This is the chef’s knife I have: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
As far as an affordable all around winner there is nothing that is even close to the Victorinox Fibrox Pro Chef Knife. Under $50 and you will need to spend 3-4x as much to get a better performing knife.
This. Shop around. Get a Victorinox in the short run.
I have the Victorinox Fibrox Pro Chef's Knife. It's a really nice knife. I also have a 10 inch Dexter and an 8 inch Wusthof that I use regularly and don't really have a preference between the three. Although I do like my teenager to use the $40 one over the more expensive ones.
Get yourself a decent cheap knife. I’d recommend a Victorianox Fibrox one available on Amazon, at Ming Wo, or any decent info shop. Should be about $55
For Parm cheese I’d go to Bosa or Santa Barbara grocery on commercial.
Victorinox no-frills chef knife designed for professional kitchens where only function matters. It has a texturized plastic non-slip handle and is made of a very soft, stainless steel alloy that is highly unlikely to chip or rust during industrial use. It’s like the Honda Civic of knives.
He uses them for filmed shots to promote his brand. I doubt he uses them all the time.
I'm not knocking Andrew here. The dude is smart, branding the shit out of himself and making that money. Doesn't mean his knives are worth yours.
I highly, HIGHLY doubt that knife is better than the best knife for the money you can buy
Limited-time deal: Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_glt_fabc_THA7J8KSTHZEYW5SA711
Best cheap knife to get, take care of it w a knife sharpener and it’ll take care of you
For the price, it's hard to beat this knife. Very comfortable, holds the edge well (especially if you hone it before use), and it's sturdy & sharp. If you're investing in a high-end set I see people recommend Henckel a lot.
You are coming here thinking you know what you want when you do not that what you want is not what you want.
Zero people who use knives professionally or haunt these halls would recommend a set to you. Sets are weaksauce gifts for wedding/Christmas by casual users.
BIFL users and professionals buy piecemeal like they do hand tools. They know that XXX maker makes the right chef's knife and YYY maker makes the right paring knife. To find your preference, you can visit a Williams Sonoma or restaurant supply store and try out items to see what fits your hand/style best. You may HATE a round Japanese style handle, so my recommending one is wasting everyone's time.
If you just want a set, go buy one and leave us be. That's an OK premise as maybe you didn't realize this is a particular sub reddit.
Another thing is budget. $1000 for one knife is a reality. You may be OK with this. You may start coughing up blood with this. We have no idea.
Default advice here is to get one great 8" chef's knife. https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 is the cheap one almost no one will hate on.
Once you have this, you should get a good paring knife. Tojiro is a great low cost Japanese brand but there are a LOT of opinions on this topic.
Once you get "your" chef's knife and paring knife, then you should brand out into other knives you will use. Then research storage and cutting and sharpening and care.
Victorinox Fibrox Pro Knife, 8-Inch Chef's
I got this about 10 years ago and it is unbelievably good. Astounding performance for a knife at this price point.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Search the interwebs and it gets great reviews across the board.
It's not my sharpest knife but it is a workhorse ready for commercial kitchen abuse
The Victorinox Chef's Knife is about $40 and is exactly what you need. I worked in some kitchen's during college and they all used these. Get that knife and a good whetstone. Been using mine for about 6 years and it's not going anywhere.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Nice project. I’ll take the runniest one please!!
I agree with a Chefs knife, but a decent one. A solid, affordable option in my opinion is Victorinox. If you are in the US, you can pick these up on Amazon for less than $40 and there is a whole collection available if you want/need more.
Hmmm....a first knife. A low cost knife. A knife to learn with. A knife to abuse. A workhorse knife rather than a high maintenance or heirloom piece.
Precio/calidad no hay nada como los Victorinox fibrox.
Tengo uno de chef de 8 pulagadas y es super aperrado, se porta re parecido a un Zwilling que tengo.
Aparte del cuchillo necesitas un astil. La piedra la puedes dejar para mas adelante.
Most if not everyone will recommend the Victorinox 8in Chef knife, as it's usually around $50 and is a better starter knife. In my experience, henckels is alright, but it's the more downgraded/affordable line in the zwilling/j.henckels brand. Also, sharpening the knife will be a pain in the future because of that bolster, because as the width of your blade shortens, the bolster won't unless you sand it down which is a pain. So, for a first knife the Victorinox would be a good start: https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_i_BGxvFbF3S5DYC
I learned about this knife years and years ago from America’s Test Kitchen. I love it. I have 2 - haven’t touched my expensive Henkel’s since.
It’s $32
I’m surprised no one responded to you.
Here’s a link to one of the more popular recommended western chef’s knives. It’s a Victorinox with food safe handle. Low price, takes a nice edge, easy to sharpen. Lasts for years.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2.
Most subreddits in their “About” sections have wikis and other resources. If they are maintained, their great for basic information. I was amazed once I learned where they were.
Edit: there’s also a link in the wiki about how to spot a questionable knife deal. One problem I’ve noticed is the exact same knife is sold at WIDELY varying price points. The “whatever the market will bear” pricing model.
I have a Victorinix Fibrox Pro and a set of Global knives. I always reach to my Victorinox first even though it's a fraction of the price.
- Affordable
- Perfect handle
- Blade is thin and has a great shape
- Steal doesn't require much maintenance and stays sharp with the occasional honing.
Can't recommend enough
Sharpness is hands-down the biggest factor. I used one of my old knives yesterday and I couldn't believe how dull it was in comparison to my new set. It's like night and day. I didn't even spend a lot of money on each knife, but metallurgy is so advanced now that even mass-produced stuff can be decent.
I have a small honer/sharpener that I use regularly, but even that doesn't make my old knives that sharp because they're made of a cheap, softer metal. They don't hold an edge like my new set.
This is the chef's knife I got. It's only $30 but it's incredibly sharp and holds an edge very well. It also has over 4,000 reviews and is a 4.8 star rating on Amazon, so do with that what you will. I've been using mine almost daily for the past 3 months and have had no problems.
One of the best budget kitchen knives - the Victorinox Fibrox is on sale now on Amazon.
Check it out.
Low maintenance you say? I'd probably aim for Victorinox fibrox 8" (it's 30ish USD) and then either a ceramic rod or King 1000 whetstone if you want to learn to sharpen. It won't come with a guard, but they're pretty cheap. Vic's brand is called the Bladesafe.
I've got some nicer Macs now, but my Fibrox has gone 7 years and still goes on kicking. I've broken down chickens with it and smashed garlic and never really had a chip, and it sharpens easily.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
I think the victrinox fibrox is a great starter/budget/everyday knife. its got decent edge retention can get pretty sharp is easy to clean and sharpen and is cheap enough to not ruin your week if it craps out on you at some point. https://www.amazon.com/Victorinox- Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=asc_df_B008M5U1C2/?tag=hyprod-20&linkCode=df0&hvadid=198090821251&hvpos=1o1&hvnetw=g&hvrand=16375554111646298284&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9020758&hvtargid=pla-320868655861&psc=1 I have seen a few places that even have a couple of these guys on hand in BoH in case someone doesn't have their knives with them.
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edit: apparently It doesnt like it when I hyperlink amazon so I unlinked it. sorry for that but it is a great starter knife
So based on the info here I should get the "buy these together" at this link https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 then find a bread knife by the same brand, Learn to use a wet stone by getting one of those and apparently a wet stone can also come with some extra bits and pieces so I need to learn to use those too...
Would it be a terrible sin to just skip the whole wet stone thing and instead just replace the knife after like a year or 2??? because I can't imagine the knife being any duller than a walmart knife faster than a years worth of use...
there is a subreddit for literally everything isn't there... :-/
anyway I was looking at getting the "buy these together" on this page plus throwing in the 5 inch knife as well just in case it comes in handy THEN also finding a 10 buck bread knife and finally a learners grade stone. all that together should save me about 50 bucks. edit! forgot link https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
> This one is a popular knife, but it got way t0o expensive recently due to it's popularity: > > > > https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/ref=sr_1_sc_1?s=home-garden&ie=UTF8&qid=1506989681&sr=1-1-spell&keywords=vibronox
o man this used to be like $25 lol
Get a decent chef knife and a paring knife.
That will cover you for easily 97% of kitchen tasks. You don't need 5 knives for cooking. If you really feel your chef/paring knife combo is falling short in some area (like boning), you can always add knives as you feel necessary.
Don't buy a knife block, they include a bunch of shit you don't need. Buy a decent chef's knife, a paring knife, a pair of kitchen shears, and a magnetic knife bar to mount on the wall. Victornox Fibrox knives are decent for the price but, if you keep an eye out on deals websites, you can pick up basic Shun chefs and pairing knives that will last you for decades. They're worth it.
I would recommend getting individual knives over a knife set. Really all you need for cooking is a chef knife (you'll use this for 90-95% of the work), a paring knife, and a bread knife. Most people on this site are going to recommend this knife.
Victorinox 8 Inch Fibrox Pro Chef’s Knife 40520, 47520, 45520 Frustration Free Packaging https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_wtGhzbEGVQCKP
It's a nice knife and will be plenty good for anything an amateur cook will do. There are countless other options though, depending on how much you're looking to spend, the hardness of the steel etc. R/chefknives is also a great resource for knives.
One thing that is important that not enough people talk about is no matter what knife you end up getting, you will have to sharpen it regularly to keep it sharp. I would also invest in some sharpening stones and learn how to use them properly so you can keep your knifes as sharp as the day you got them.
This is the classic Victorinox 8" chef's knife which, along with the other knives in that line, has produced their reputation of being a good value. Presumably, all of their kitchen knives use the same steel, X55CrMo14, which is an okay steel but not a great steel. Like the knives it's a budget steel but at 110 GBP no knife should still be using that steel. I couldn't find proof one way or the other but to play it on the safe side I would give that one a pass. As was already mentioned the Tojiro DP gyuto is a good value. If you were already willing to spend more then you can certainly look at more expensive options, either Japanese or Western.
To me, a very basic knife set is a chef's, bread, and paring knife. I also like to include a petty/utility and boning knife. Then also add a butcher knife and vegetable cleaver (nakiri), and keep adding until you realize you have a problem.
For sharpening, in general softer steels like the Victorinox should get honed regularly and sharpened when that doesn't work anymore, maybe on a whetstone or by a professional. Harder steels like the Tojiro should not be honed and only maintained on whetstones.
I use both a universal knife black and a magnetic knife strip but what to use is really based on your needs and preferences.
Sorry this isn't very detailed and I'm kind of just rambling. I also suggest checking out r/chefknives.
Yeah, the quality of the bread knife doesn't matter. Just make sure it's long and serrated and it'll do the job. For that matter, the quality of the pairing knife isn't too important either.
However, having a high quality chef's knife will make worlds of difference in the kitchen. If you want a good knife for even cheaper, I'd recommend the Victorinox Fibrox 8" Chef's knife.. It's pretty well established that it's the cheapest high-quality chef's knife on the market.
This is an EXTREMELY sharp knife that is affordable and excellent if you arent ready to spend hundreds on a big name knife
Agreed, but I'll add that you should also definitely get some sharper knives if you can't cut fat. Here is an oft-reccomnded, really solid option.
Then a hone to keep the edge.
To add on, Here's the Vicorinox 8" Chef's Knife.. As of posting, it's ~$45. Get this along with a honing steel.
As for what to get next... I'd prioritize it like this:
- A serrated bread knife IF you make a lot of... bread... or have a lot of bread... that needs cutting
- A paring knife. Really no reason to not get one, they're super cheap. ~$10
- A boning knife and a heavy cleaver if you do a lot of meat work / bone work / carving.
Every cook needs a good chef's knife. For $40, it's durable and sharp as shit. When you cut something (even your fingers) you want it to be effortless. Using crappy knives will make you hate cooking because it'll take 10 minutes to finely chop an onion.
I second the Victorinox.
Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_other_apa_2NmMxb2CJTV2G
Pretty easily the best bang for your buck with cheaper kitchen knives.
Also reccomend getting a blade guard for it and a decent (preferably end grain but at least soft wood) cutting board as nothing will ruin a kitchen knife's edge faster than rattling around in a drawer and shitty cutting boards.
Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch
4,200 reviews on Amazon and #1 selling in Chef's Knives
They also have them in rosewood handled sets too.
If you've watched the videos, how are you always readjusting the food? They clearly show it.
I'd get an easier knife if you're slipping though, maybe the Victorinox Fibrox. I'm just a home cook, who's gotten more into cooking the last couple years, but doing prep work and watching videos really helped me.
Besides a sturdier easier to hold knife, maybe look at your cutting board. How big is it? I'm always awkward when it gets small. I just got a custom ~24x22" board and it's frakking heaven.
But if you're constantly readjusting, accept that nothing will be perfect just keep going. I doubt cooks worry about getting the last little slice of something, or the perfect cut every time. Yes, they're better than you and me but probably through repetition. Cooking isn't a slow paced job, my neighbour who's a cook used to always laugh at me about how perfect I would try and get things. I'm more precise now, while caring less[* Edit].
*I think what's helped here is that by not being so stressed, but still concerned, I've gotten into a rhythm or flow with cutting things.
If you can only get one knife right now, go for a Chef's knife. It's the knife that you'll be using most of the time because of it's flexibility in the kitchen.
Once you have a little cash to invest in upgrades, i'd go for the Victorinox Chef's Knife
The Victorinox Forschner is a fantastic knife, and a no-brainer for less than $30. It's recommended by Cook's Illustrated as well. Super sharp.
Victorinox Fibrox fits the bill, very widely recommended, and what I've used for quite a while now as well.
The knife of choice from America's Test Kitchen is a ~$32 Fibrox by Victorinox 8" chef knife.
>But for real, you need a knife with a nice depth to it, so you can get a good chop on. Even a cheap one treated well would be better than chopping with the one you have.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
A decent knife is a must. That's the classic "low cost, but decent" choice (there are others, but this is the most commonly available choice). It will make a big difference. Makes a good present if you can't afford it outright.
I spent nearly 20 years as a cook-then-sous-then-exec in fine dining kitchens. I've bought cheap knives, and I've bought expensive knives. I finally found my sweet spot split between Misono Swedish Carbon and Misono UX10s. I have a few different styles of knives in each, and they each have their ups and downs. The downside to either of those is that they're not exactly cheap (but you can spend way more if you're so inclined).
On the cheap side of things, this series of knives form Victorinox is probably the best value out there. For a home cook, these are absolutely bifl, but they're not exactly sexy.
My recommendation when anyone asks me a question like this is to go for the Mac Professional Series. They're fancy enough to be a little special, but not so special that you're afraid to use them. Full disclosure, I still use a Chef Series Mac 5.5" utility knife. In a professional kitchen, your utility knife gets so much more use than you'd imagine, so having a cheap one without the bolster is nice in case someone drops it in the fryer and kills the temper, or kicks it under the dish station etc. For home, I'd get the nice (pro series) version.
Anyway, for a first investment in nice knives, I'd go for an 8" chef's knife, dimples or not, it makes no real difference, and a 5.5" utility knife. The second addition would be 10-12" carving knife. Of course, a serrated bread knife and a small paring knife are necessary, but that's where those Victorinox knives I linked above are perfect.
I'm sure the bifl crowd here will crucify me for recommending stainless, but unless you're using your knives every day for hours a day, it's way too easy to get lazy and you end up with pitting and rust on all those fancy carbon knives, and that makes you less likely to use them.
For sharpening, get a 1000/6000 grit whetstone. When I was cheffing for a living, I hit the 6000 every day, and the 1000 once a week. Now, I cook dinner maybe 4 times a week, and I hit the 6000 once a month, and the 1000 like once or twice a year. Keeping the knives in cases helps with this. Drawers will kill the edge. Youtube has plenty of tutorials on how to use a whetstone and keep everything straight.
As far as "sharpening" steels go, it's nice having one around if you're doing a ton of knife work and need a quick touch up, but slapping a knife on a steel is not the same as sharpening it, and if you let the edge get truly dull (by hitting the steel instead of sharpening it), you'll have a bear of a time getting the edge true again.
Anyway, if you buy something made by an ancient Japanese craftsman who's older than the volcano he forges in, sure, it'll be cool and have fancy wavy lines. If you buy garbage it'll be garbage. Whatever you do, just know that nothing screams recent culinary school graduate than a Shun santoku.
note: I've written "you" a bunch in here. It's less pretentious than saying "one may sharpen..." and less clumsy than referring to your partner at all times . I hope you'll forgive me.
edit: tl;dr get the Macs
Victorinox 8" Chef Knife for $35. Perfectly good knife that will last for years.
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_VqnFBbRDX6VMT
You don't need a knife set, you can get the vast majority of kitchen tasks done with just a chefs knife and paring/utility knife. The rest of the set knives will usually just sit in the block gathering dust.
The Victorinox Fibrox chefs knife is a very popular recommendation because it is a pretty good knife for a pretty good price.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/
You can also consider a pairing knife from the same manufacturer.
Don't buy sets. Sets are usually the worst quality you can get for the money.
If you replace one at a time, I would start with your chef's knife.
I use a Victorinox knife that is great.
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_UK6rBb61HVD4T
If you REALLY want a set here is one that includes that.
Victorinox 4-Piece Knife Set with Fibrox Handles https://www.amazon.com/dp/B004IEBTZ4/ref=cm_sw_r_cp_apa_9L6rBbMTXM916
For care, unless you have kids, I would go for a magnetic knife strip. It keeps them accessable without banging them in a drawer. You know about dishwashers, but the other piece is, if you dishwasher clean it once, you could cause a weakness in the edge that will break off a big chunk when you sharpen it.
Get a honing steel to realign the edge after each use. It doesn't sharpen it, but it will straighten the edge if it is tilted slightly from hitting the cutting board. Find a YouTube video on how to use them as it is easier to see than read.
The Victorinox Fibrox 8 inch chef’s knife is only $36 on Amazon and is consistently rated top honors by America’s Test Kitchen. It is sharp, keeps an edge, and even though I own a Wusthof I usually end up reaching for it first. It’s not $80-100 but I still can’t recommend it enough!
https://www.americastestkitchen.com/equipment_reviews/1433-chefs-knives
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_i_QxTOCbC90W0RV
If you’re looking for something reliable and sharp for daily use (and aren’t yet sure-about/familiar-with high end knives), look no further.
I think the best advice I ever got on cooking was from director Robert Rodriguez (Sin City, Desperado, Spy Kids). Pick 3-4 of your favorite meals and learn how to cook them from recipes or youtube tutorials. Just cook them over and over again. From there at least you will get some basics down.
Speaking of basics, I have really enjoyed Basics with Babbish on youtube. Good Eats with Alton Brown too.
Something that will make the learning process a lot easier is to learn some good knife skills. Buy a bag of onions and get to chopping. If you don't have a good chef knife available, get one of these it will hold you over until you decide you need an upgrade. Good knives make cooking a lot more fun. Once you get the chef knife the other things you should think about getting down the line are a bread knife, paring knife (although I rarely use mine), a good cutting board ( I like my bamboo one).
Other basics to learn according to Anthony Bourdain are:
- Cook an omlette
- Make a stew (beef or otherwise)
- Roast a chicken
- cook a burger
Most of all have fun! Mess around with different seasonings? My first adventures into cooking was adding different spices to instant ramen noodles during the summer for lunch. You have to eat all your life, you might as well eat well. Plus, the ladies love it!
Just a basic chef's knife with a decent edge would probably work best for this. Victorinox makes a really good entry level chef's knife that's not expensive. I don't know of a better value for the money
Victorinox chef's knife is probably best you can buy under $50 https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_fabt1_hZdTFb6E01F3Y
The Victorinox Fibrox Chef's Knife is dishwasher safe, but the abrasives in dish detergents will dull the knife.
If you are worried about cross contamination, you can sanitize your knife (and cutting board) with a mild bleach solution:
Victorinox 8" Chef's knife is the usual recommendation https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 for entry level knife users. They are also pretty common in commercial kitchens.
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_glt_fabc_YA1ZNN98MY5QE83R6A94
Wow... they've got the Victorinox 8" chef's knife I've had my eye one for a while for $23 too. It received the top mark over at Cook's Illustrated. Better than $45 at Amazon (5 stars on 4,310 reviews), although even that's supposed to be a good deal.
Thanks... between the knives, a few other odds and ends, and the cambro you just saved me a ton. And for once on stuff I was gonna actually buy rather than stuff I don't need.
This one is kind of a no-brainer, get the Victorinox for only $35 and use the rest of the money on a decent whetstone set.
Knife: https://smile.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Whetstone ($32): https://smile.amazon.com/KING-KW65-Combination-Whetstone-Plastic/dp/B001DT1X9O?th=1
Edit: And if you don't have a safe place to store the knife, here's a case for it for $10: https://smile.amazon.com/Victorinox-Forschner-BladeSafe-8-Inch-10-InchKnife/dp/B000MF47B6
I have the Victorinox Fibrox Chef knife and slicer. Great ootb edge for the price point.
Edit with links :
https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_glt_fabc_X3NK16SPZXSQBJF1VFJT
So, I've decided to take yours, u/rah6050, and u/stickninjazero (even though I chose to get from Amazon and not directly from site.. guess I'll take my chances) and I ordered these 3 knives:
These seriously really are the only 3 knives I'll ever use I believe. As suggested in the reddit post in this comments section. It's true.. I have never and will NEVER use an entire 8+ piece set. So that really did resonate with me. I understand the handle on these are pretty cheap... but that's okay. These are starter knives and I deeply respect that. As good practice, I will treat these like high end knives, wash after use, and dry immediately. To trian myself to stop putting them in the dishwasher like I've always done before.. clearly ruining them.
Thank you so much for the advice everyone. You've all been so great!
Tbh it's pretty damn hard to find a good knife at a physical store sometimes cause they've got shitloads of bad ones. I got these two off Amazon in like 2017 and they're still sharp as fuck:
$46 Victorinox 8" chef's knife
They've got a 6" chef's knife on sale right now for $21, but I haven't used that one so I can't vouch for it specifically
Victorinox 8" chef. Dependable and durable workhorse knife.
Not OP but this chef’s knife and this paring knife are the only two knives I regularly use. They were both top-rated by America’s Test Kitchen.
One knife
This knife has been in every professional kitchen I've ever worked in.
I own north of $3K worth of knives. This one is the one I use the most.
If you want to save for a set. This is what I recommend. It is the starter set that culinary students at Johnson & Wales are given.
Here's a great cheap chef's knife: https://smile.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
It goes on sale for under $30 a lot.
What sort of knife? I've been a fan of my Victorinox 8" chefs knife, which cost about $30 or $35 when I bought it. They're a very common recommendation for lower-cost knives, with a pretty good reputation and a nice warranty.
Amazon link, second amazon link
They have santoku and other types of knives as well. My only advice would be to stay away from spending big bucks on a serrated knife, it's tough to sharpen those and they tend to only be used for cutting bread, where the sharpness isn't TERRIBLY important.
Could try these subreddits for more advice:
it really depends on what he already has. Knives are a bit a pesonal thing. Most people have their preferences when it comes to what a comfortable knife is. But victorinox 8 inch chef's knife should be around 40 bucks this season. well 34.95 actually
if I was in a market for another chef's knife, i would probably get that.
50 bucks won;'t get you very far in terms of cookware. There are sets that are below that, but usually customer complaints show you the common problems like glass lids blowing up, composite bottom exploding etc. When it comes to cookware, you really do get what you pay for.
Just check out a few of them on amazon.
go look at the 1 star reviews
>mir ein vernünftiges Messerset zu schenken.
Messersets haben fast immer die Eigenschaft, dass Messer drin sind, die du eh nie brauchst, und dafür nicht unbedingt die beste Variante von denen, die du häufig nimmst.
Lieber einen Messerblock oder eine Magnetleiste nehmen und selbst bestücken.
>Was hat da in unseren Breiten das beste Preis-Leistungsverhältnis?
Wichtig wäre da die Frage, ob es schick sein muss (also z.B. Damastklinge oder zumindest Damastoptik der Klinge, Holzgriff) oder ob es auch sachlich sein darf.
Wenn die Optik eher egal ist, dann hat Victorinox einen Dauerbrenner mit vielen, vielen Amazon-Bewertungen für kleines Geld im Sortiment. Auch deren Konditorsägen sind hervorragende Brotmesser.
Die haben sogar Messersets in halbwegs sinnvoller Bestückung, wenn quasi noch gar nichts vorhanden ist.
Weisst du schon, welche Kochmesserform (klassisch, Santoku, chinesisches Kochmesser, Nakiri) dir am ehesten zusagt?
>dann so einen Ikea-Schärfer zum Durchziehen
Das sind immerhin keine mit Hartmetall, die etwas von der Klinge abschaben. Das Ding mit Keramikrollen ist nicht soo schlimm, aber ein normaler Keramikstab (der sogar in den Ikea-Messerblock passt), regelmäßig rechtzeitig & schonend genutzt, dürfte am sinnvollsten sein.
Wenn du den Winkel nicht halten kannst, dann gibt es da auch Lösungen.
>einen runden Wetzstahl.
Ein Wetzstab schärft nicht, er kann auch keine Ausbrüche oder Abstumpfungen ausbügeln. Er kann nur einen Grat wieder aufrichten. Für den Schweinezerleger sicher sinnvoll, oder wenn man unbedingt butterweiche Solinger Kochmesser nutzen will...
>es war Zwilling, und der Unterschied war wie Tag und Nacht. Ich Frage mich, warum ich mich so quälen muss wenn ich eh täglich koche.
Zu den üblichen Solinger Verdächtigen (Zwilling, Güde, Wüsthof, etc):
Die ganzen Werbesprüche wie "Sonderschmelze", "eisgehärtet", "Spezial-Stahl" sind halt nur Werbesprüche. Eishärtung ist nichts besonderes und es handelt sich eigentlich immer um normale rostträge Stahlsorten. Das ist nichts Schlimmes, denn solange die ihre Wärmebehandlung im Griff haben, kann man damit schon was anfangen. Aber es rechtfertigt eben auch nicht außergewöhnliche Preise für gewöhnliches Material.
Zusätzlich finde ich persönlich, dass die Kochmesser der üblichen Verdächtigen oft eine bescheidene Geometrie haben, also viel zu dick sind. Gut schneiden hängt nämlich nicht nur vom Stahl ab, sondern ebenso von der Schneidengeometrie.
Deshalb funktionieren Windmühlenmesser oder die Pallares auch so gut: Nagelgängige Carbonstahlklingen sind eine gute Wahl.
Yikes, well... I'm a woman but cooking skills are cooking skills irrespective of gender so here are my tips.
Tools: Victorinox Fibrox 8" chef's knife is a good all-purpose knife at a very good price. I also like the brand Kuhn Rikon, which can be found at home goods outlet stores like TJ Maxx, Ross, and Marshall's. I would also get a wooden cutting board -- avoid glass (dulls knives) and plastic (harbors bacteria in the cutting grooves that's harder to sanitize). For pots and pans, a 9" or 10" cast iron skillet is very versatile once it's well seasoned, and I would probably start with nonstick frying pans for ease of cooking (stainless tends to stick more easily if you don't have much experience working with it). A dutch oven is useful for making big batches of food like bolognese, or you could go with a pressure cooker if you're looking for speed and convenience. Instapot has sales on Amazon semi-regularly.
Buying groceries: Highly location dependent; I've found that in my area, Sprouts is by far the best produce at the best price that I've found. In other areas it might be HEB or Publix. No matter what, look at their weekly ads -- a lot of them can be found and downloaded online, so you can plan ahead. Once you look at the weekly ads often enough, you'll be able to tell what a good price is for produce. For example -- in my area, even when grapes are on sale at $1.99/lb, I know that's not a great deal because I've seen them on sale for $0.50/lb. Just takes time and familiarity. Try to buy what's seasonal and on sale (so you don't necessarily want to buy watermelon in the winter or clementines in the summer), which can often help guide you in terms of meal preparation.
Meal prepping: this is considered a way to help make meals cost efficient and convenient for someone who's too busy during the week to constantly prepare a fresh meal every night. The Cooking, EatCheapAndHealthy, and MealPrepSunday subreddits are helpful resources/inspirations for the kind of meals you could prepare in bulk on a weekend and eat for the following week.
Learning to cook for the first time in college, my standard was:
2 pots (1 big, 1 small w/ lids), 2 pans (1 big, 1 small), tupperware (super important!), a spatula, 2 tongs (1 big, 1 small), measuring cups, cutting board, can opener, peeler, oven mitts, colander, dish/kitchen towel, paper towel rolls and holder, baking pan, a chef knife, and a knife sharpener. You can upgrade your kitchen as you improve/explore your cooking venture.
Keep in mind none of this has to be top notch quality when starting out. Most of my kitchen stuff was from Dollar Tree and lasted throughout my 8 years of college and graduate school. I actually still use the same peeler now I think about it lol. Anything Dollar Tree didn't have, thrift stores, garage sales, and HomeGoods clearance like everyone else suggested!
My one suggestion to splurge on is the knife; it will be your best your friend. I LOVE this affordable one from Amazon for $31. Or you can do what I did and buy a decent $10 one from the local Asian store. Both have lasted me many years with good maintenance. Get yourself a cheap knife sharpener and never let the knife get dull to the point of no return. Again, you can get more/better tools as you improve.
Last tip: All the basics you need to learn can be taught by YouTube.
Hope this helps!
Sold directly by Amazon, lowest price ever confirmed.
Although KAI is a Japanese corporation (parent company of Kershaw, ZT and Shun knives), this one is actually made in China.
Has full tang construction and hammered finish which is supposed to "reduce knife drag and aid with food release".
Steel is the Japanese AUS6M which won't have the best edge retention but is stainless and will be quite easy to sharpen and touch up.
If you're looking for some better stainless steels in this price category might want to check out the Victorinox Fibrox and the Zwilling J.A. Henckels 30721-203 TWIN Signature Chef's Knife, both on sale now as well (albeit with a less dramatic discount.
Yes! I often try to talk people out of sharpening knives where the price of replacement is pretty close to that of sharpening.
For an entry level knife you cant beat the Victorinox, this guy is on the magnet strip of every professional kitchen. it punches way above its weight.
For intermediate I have become pretty partial to Misen, one of my customers had a connection there and they actually shipped me one (I guess I'm an influencer?) Their schtick is that you can only buy them online so they pass the savings on to you. It is real Japanese steel and has a pretty aggressive angle.
For advanced I can't stop preaching the gospel Tojiro You get so much knife for the money. I have one of their petty knives and it's the workhorse of my kitchen. I use it so much that it doesn't even go in the drawer, it has its own little home on a pass try on my counter.
For an expert I recommend the Mosono UX10 its a little spendy but if you keep it out the dishwasher and the sink it will last you forever. It's also stainless which is why chef's love it so much, you don't have to baby it like a carbon steel knife. Note that the blade is asymetrical so you have to pick a left or right handed version.
Honorable mention to MAC too, another no nonsense strictly business brand.
As far as knives to avoid? I'll just say that Shun keeps me in business. Mostly because the steel is super hard and therefore brittle. I'd say that 90% of the re-tipping/re-shaping I do is Shun.
If you ever want to run a purchase by me just shoot me a message and I will give you my opinion on anything you are interested in.
Thanks for your suggestions! So one of these (that rosewood looks so nice but I am thinking maybe to go the other way for durability):
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=
https://www.amazon.com/Victorinox-Swiss-Cutlery-Rosewood-8-Inch/dp/B0019WZEUE/ref=
And then I think probably this cutting board looks to be very quality:
https://www.amazon.com/Sonder-Los-Angeles-Sustainable-Compartment/dp/B075QZHDTF/ref=
There are no good knife options at Target. You'll be upgrading those Cuisinarts again in 5-10 years. Plus you said you won't even be using the entire set, so it's sort of wasted money. Spend your gift card on something else.
Or... buy an Amazon gift card with your Target gift card (I think you can do that). Then you can easily get some quality knives
And get a magnetic knife strip to hold them.
And here's a set of six Victorinox steak knives
Also, please don't use URL shorteners. It's always a gamble of what you're actually clicking on.
I think you want this thread: https://www.reddit.com/r/chefknives/comments/tjt4nl/industry_workers_what_are_your_workhorses/
Some top picks within your price range and I could find in stock:
Misono Sweden Steel Gyuto - full carbon so will take the most care
Tojiro DP VG-10 Gyuto - this is stainless steel clad so should be less care
Victorinox Fibrox - the cheap stainless steel standard
Last but not least, your sharpening: you should use whetstones between shifts, but for during your shift you should look in to a ceramic honing rod (steel isn't good for most of the knives recommended). Popular option is the Wedgek. Also check their website for info on getting the right angle with the guide.
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apan_i_PDE5D4XFZ07N855T9PY7
Rule #5 Miyabi Kaizen II 9.5” Chef
Miyabi Artisan 8” Chef
https://www.cutleryandmore.com/miyabi-artisan-sg2/chefs-knife-p135188
Miyabi Artisan 5.5” Prep
https://www.cutleryandmore.com/miyabi-artisan-sg2/prep-knife-p135194
Misuzu SKS 160mm Bunka rehandled
https://www.chefknivestogo.com/mivgbu16.html
Misuzu SKS93 105mm Ko Bunka
https://www.chefknivestogo.com/miskkobu10.html
Victorinox Fibrox 8” Chef rehandled
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Cutting Board was a gift. Not sure what it is. I use NSF Winco boards.
Magnetic bar
https://www.amazon.com/dp/B07L8JC5RF/ref=cm_sw_r_cp_api_glt_i_8FSB1K2YP7AD5SXWZJMG
Black Felt on Magnet bar
https://www.amazon.com/dp/B07CPN1WRS/ref=cm_sw_r_cp_api_glt_i_G8Y9SMTCKGPE7CRPPE3A
Disclaimer: I live near a Zwilling factory and a Zwilling outlet store. I did NOT buy mine from Posted links.
I got all my Miyabi’s on super sale because they were marked Damaged. Essentially, people sent these knives back complaining about QC issues and since I live near the outlet and Factory store, they put these out for sale at 50-70% off. (WestChester NY and Woodbury NY)
I did buy both the Misuzu SKS93 from ChefKnivesToGo. They were fantastic to deal with.
All other items were purchased from links posted
We have a food processor here in Taiwan and I'm also looking to get my hands on a sous vide stick and some silicon bags for those sweet, tendy chicken breasts. I, too, only have a blender and toaster in the States so that'd basically double my arsenal!
> I treat with a level of care that some have described as "borderline creepy."
As a fellow knife ~~fetishist~~ ahem enthusiast, a good knife makes prep feel immensely satisfying and not a weapon itching to do self harm. I've got a tried and true Victorinox and it is a gorgeously simple piece of industrial art but I do miss the days in the sushi store where I had my own Yanagi and could oggle the glorious custom-made knife collections my coworkers brought in. (cries in Damascus steel)
> One day, when I really find somewhere/build somewhere to put down roots, I'm going to make a huge block for myself.
Speaking of that butcher board: a lot of kitchens don't seem to be outfitted with very much real estate in California and end up looking like this, which infuriates me to no end. Here's an idea for you that Ethan Chlebowski whipped up: a goddamn island made of a whole butcher block. I looked up a few other ideas and some dude even had little shelf compartments built on the legs to put jars and spices in. It's a DIY wet dream.
> Man, the things I'd have in my dream kitchen though...
Me, I think the bare minimum is probably two refrigerators with how much variety I prep, hah!
> proper walk-in pantry...
The walk-in pantry blew my mind when I first discovered that some kitchens literally designed a tiny fucking room dedicated to storing shit! Now I want one. And unfortunately that means I want a house.
This knife won America's test kitchen chef's knife competition. Affordable, great performance, apparently it's comfortable to hold too although that's going to depend on your hands. There are loads of good knives out there though - even though that misen got a questionable review score from the bot it's a perfectly fine knife probably worth the price.
Start with these:
Whatever is the cheapest bread knife you can find.
This is the essential starter knife roll for people on a budget. If you don't like the rubber handles of the Victo Fibroxes (I don't), they also sell a version with rosewood scales, but you'll pay 10-20% more for those.
My GF has small hands and i want to get her a chef knife she is more comfortable working with.
What knife should i buy her? What knife would still be worth buying if it costed you 5 times as much? Even though the value of 150 dollars is equal to 800 reais, when talking about buying stuff 1 dollar = 1 Real.
The first thing that must be said is, i know that she should be the one trying knifes to find out which one is best for her. However we live in Brasil, and there aren't stores available that sell chefs knifes, they are a VERY niche item and REALLY expensive, so we can only buy them on-line. Also, because of that, my GF wouldn't let me expend so much on a knife for her, but i want to give her something special and long-lasting so she can take it throughout her career. All that being said, the issue in place is: she works at Garde Manger and as such bought first a 7" Tramontina Century Sentoku the most used one in brasil as it costs 180 Reais (35$, but that conversion is unfair as when talking about consumabillity 1$ = 1 Real). She used this knife for a long time but complained that i was distressing her wrist, and was just too awkward, but never could buy a new one. On Christmas i got her a 5" Füri Mini Sentoku that also costed around 200 reais (40$) which she is still using and has solved the ergonomic issues, but is just too small to be her main knife. I Belive that the issue with the fist one might not be the length of the knife but its weight, balance, and overall roughness.
That all being said, brasilian valentine's is coming and a friend of mine is arriving from Orlando on April, so it seems just the perfect opportunity to get her a knife that would make her live easier. Im not really limiting my expenses on this, but i definitely would not like to throw money out the window, so i really would like to get you guys recommendations on which knifes to buy her. I have already been suggested a few on other r/'s and im going to put them down here just to exemplify how expensive they are in Brasil and why i would like to get the most out of the money, as it definitely is not affordable.
219 dollars = 1160 Reais (That is exactly the minimum wage)
And if i were to buy in Brasil it wouldn't be for AT LEAST 2500.
7" Zwilling Slim Chef Knife
150 dollars = 790 Reais
Now Zwilling is a more stablished brand on the BR market, so you dont have to suffer on abusive importation fees. Such a knifewould cost around the same.
Vitorinox 8" Fibrox Pro Chef Knife
41 dollars = 220 Reais
Bought in Brasil, Anywhere from 400 to 800 Reais
269 dollars = 1425 Reais
If Bought in Brasil, at least 3500
210 dollars = 1100 Reais
And Sao Paulo is bigger than New York. I live in Belo Horizonte, the third city by population in Brasil, and its still 1/10 the size of SP. My GF simply cant afford a knife that costs her salary, i have some privileges so i could afford a luxury like that, but if i started asking her about it she would just evade and endup prohibiting me from spending so much on a knife. However, even if i could tell her, there simply arent any stores avaliable it must be bought online.
About the knives.
She used this one first, and really complained about how heavy/unbalanced it was
Then i got her this one, which seemed perfect as she was complaining about the size and weight, but it is WAYY TOO SMALL.
Now, to be sure, the Vitor inox you are talking about is this one? vitorinox
It gets about 150$ bought in Brasil, but i think that i can get my friend to bring it here on his bag, so thank you very much for the tip, 40 dollars is really affordable.
A cheap, but really high quality chef's knife to replace what's in most people's kitchen drawers.
Victorinox Fibrox makes a GREAT one for only $45
Cute cat. Go buy yourself a knife though. this knife will be awesome for the price
An 8 inch chef's knife is really versatile, like this Victorinox one, or this J.A. Henckels one. I've had the Victorinox one for years and I use it daily for almost everything.
You should also get a honing steel if you don't already have one, and use it regularly to maintain the edge. You might even look into getting a whetstone at some point to keep it nice and sharp - a honing steel doesn't actually sharpen.
(sorry about the Amazon links, buy local if you can)
Victorinox 8 inch chef knife. If you spend more than 50 bucks on a knife you got suckered.
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_apan_glt_fabc_7G131XAW0S4MYSYYQHBS
Since you mentioned one likes cooking (as do I), if you want to go that route either a really good version of an essential, or something that’s cool but would never buy for themselves. Here are my picks:
A GOOD chefs knife. You can never have too many good knives. You can’t go wrong with this victorinox knife (Swiss army knife maker). This is your standard European style. There are also chefs knives with a Japanese style called Santoku. I have both kinds, and use the style based on purpose. There are three knives every cook should have : A chefs knife, bread knife, and paring knife. A solid knife in any one of those categories would be excellent.
If you want to go cookbook, with more than just recipes you can google in it I highly recommend Food Lab. Fantastic book that goes through the whys of cooking.
A sous vide circulator. This changed my life. Sous vide is basically cooking something sealed in a bag submerged in water at a specific temperature. When you are cooking something like steak it means you can’t under or overcook it. If you want a medium rare steak you just set it to 135 degrees and let it go. You can take it out whenever you are ready with sides or whatever. A nova, instant pot are some good brands.
A subscription to America’s test kitchen website. I think it’s like 50 bucks for a year. Great content, recipes, equipment reviews etc.
I’d stray away from those novelty one use gadgets, most are crap and will just collect dust. Counter space is too valuable to waste on a zucchini spiraler.
Other things I always reach for: enameled cast iron Dutch oven (5-6 quart - round). A large cutting board. Instant read thermometer. Knife sharpener. Cast iron skillet, 10-12 inch.
You really can’t go wrong with any of those. Number one though is def a really good knife. I can’t oversell that. Most people who cook casually don’t invest in one - I didn’t for awhile and just used the one that came in a set. When I got my first really good knife it changed everything, I now judge peoples kitchen skills on the knife they used. And above all else, it’s safer cutting with a really sharp knife.
Hope that helps!
Start with this then upgrade. https://www.amazon.com/dp/B008M5U1C2
It's a great starter knife before you drop 100+ on a good one. I prefer Japanese carbon steel but some like stainless or German made.
A couple pot holders, some folded up towels, silicon mats all work. Good luck on your cooking!
Get yourself a large, straight walled satuee pan and a good chef's knife. I do like 75% of my cooking with just those two tools.
If you have the cash, this pan from Misen is just lovely, but you don't have to get that fancy at all.
https://misen.com/products/3-quart-saute-pan
Victorinox makes a fantastic chef's knife and there's no reason not to have it. They can be bought for like 40 bucks. I have a beautiful $250ish Japanese damascus knife and I basically never use it since i got the Victorinox. It's stainless, with a decent bevel so it stays sharp plenty long and is easy to sharpen. Plastic handle so it's sanitary but the handle feels solid. I can't recommend it enough. Even got my buddy one as a housewarming gift.
They don't make the exact one i have anymore but this one should be the same https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_awdo_navT_g_DWRX1CQ6087DSTV6M3F1
Have fun!
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Ima kod nas da se uzme oko 4k je.
This!! 97% of my kitchen work is done with my favorite chef's knife of all time: The Victorinox Fibrox 8" (Amazon link, and the link to the Victorinox site if you don't like Amazon), 2% with a paring knife or hawkbill fruit knife, and then 1% with a bread knife. Honestly that's it for prep and cooking knives.
I'm still looking for a good steak/table knife set that won't break the bank but is also quality. I kind of like the Opinel set, but I'm not totally sold yet. For now I have some shit serrated steak knives that are fine but I sure don't like them.
Don't waste time or money with a set, and keep up on honing and using good washing habits between sharpenings and they will last a LONG time.
The Victorinox kitchen knife is always the top pick for budget knives. It's $37.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
As for cookware, I find that I can do 90% of my cooking on 3 pieces: 12" cast iron (or carbon steel pan), 3-4 qt stainless pot, ad 6-8 qt enameled cast iron dutch oven.
For cast iron, you can get Lodge for cheap. For the other pots, you can find Cuisinart versions for pretty cheap to at discount stores like Ross and Marshalls. For the stainless pot try to get a full tri-ply one, or at least a really thick clad bottom with straight sides.
Victorinox (made by Swiss Army) under $40, you won't find a better knife and you don't need to spend that much.
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Questions for you:
Do you have time to pre-cook things (like on the weekend) and quickly assemble in the moment? Or do you need to go start-to-finish in 15-30 minutes? If you're able to do a lot of the prep beforehand, it can make the in-the-moment cooking a lot easier.
What is your storage situation like: do you have access to a full-size refrigerator? freezer?
What resources do you have for cleaning up/washing dishes and stuff? This should probably be a consideration when deciding what to make.
What is your budget like?
Here's some starting thoughts. This serious eats article is also a good read: https://www.seriouseats.com/cooking-equipment-tools-for-dorm-rooms-kitchens
Cookware
If you're able to, get a single nice chef's knife. You only need one, don't buy sets. This Victorinox 8" chef's knife is a good budget option, or if your budget is larger I can recommend other knives. Get a nice 12"x18" cutting board (plastic is totally fine and cheap); smaller ones suck.
If you want to do stovetop cooking, it's best to check what your dorm's policies around flames are. If open flames aren't allowed, you may want to get an induction burner (like this one) and induction-compatible pots (stainless steel probably - avoid cast iron/carbon steel if you don't have the time/resources to properly care for one).
Another excellent option would be to get an instant pot. It's great for a college student since it's super multi-purpose: I use mine to make rice, beans, meat, etc. You can use it as a normal non-pressurized pot to saute/etc by simply keeping the lid off, too.
Consider getting a cheap scale. It's the best tool for measuring things, and can potentially save space if you don't need to keep around measuring cups and stuff.
Recipes
General tip: try to buy ingredients like rice, beans, lentils, etc. dry and in bulk.
White rice: 1000g (equivalent of 6 cups) to 1200g water ratio. Make as little/much as you need as a time, and freeze the rest (wrap individual portions with saran wrap). 12 minutes at high pressure in the instant pot.
Brown rice: 1000g to 1200g water ratio. 27 minutes at high pressure in the instant pot.
Beans: 250g dry beans (like black, pinto, or chickpeas). Put in 3x as much water (they expand a lot) and a healthy pinch of salt. 40-50 minutes at high pressure in the instant pot, depending on type of bean.
Salads are easy. Chop up various vegetables (lettuce, cucumbers, tomatoes, etc) and toss them with a dressing of your choice. If you want to add more crunch and flavor, consider making pickled red onions. They keep a very long time in the fridge.
Soups can be a good thing to make large batches of and eat over the course of a week.
SAME! Victorinox Fibrox Decent for the price. I have two of those knives. And a 1000/6000 Grit Whetstone It's a shame I let a coworker borrow my whetstone, they didn't use water when sharpening and disfigured it and destroyed it. Whatever...
Ok so, hear me out, you shouldn't give her a knife as a gift. Because giving knives as a gift is bad luck. Instead, give her a penny. And tell her you will trade her something for the penny you gave her. She will trade, obviously, then give her the knife for a penny. A good chefs knife is an incredible addition to the kitchen. Most people are using trash kitchen aid or garbage Henkel international knives. This is one of my favorites because it's not super expensive, but the steel quality is great, and it's handle is dishwasher safe:
Another one that is more expensive however has amazing steel is this:
https://dalstrong.com/collections/chefs-knife-1/products/ss-x-6-in-chef
That being said, the Victorinox fibrox knife can be found on Amazon for like $38
DO NOT GIVE IT AS A GIFT ITS BAD JUJU. Give her a penny instead. Trust me.
Deal link: Amazon
Deal link: Amazon
I'm looking to start cooking and I want a versatile knife to use for everything.
Style? - No pref.
Steel? - I heard stainless is more beginner friendly but otherwise no pref.
Handle? - I like the way Octagonal handles look, but I'm not willing to pay > $25 delta for it.
Grip? - Handle
Length? - 8 inch.
Use Case? - home kitchen. chopping whatever I have (within reason)
Care? - as minimal as possible.
Budget? Around 125 Cad, 200 cad hard cap.
Region? Canada
Knives Considered? Victorinix Fibrox pro 8 inch. 50 cad Wusthof gourmet 8 in. 105 Cad
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I like the way this pattern on the blade looks, although I dont like the little ovals. Octogonal handles are cool although I have no idea if they actually help with grip.
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After reading some reviews and watching some videos, the victorinox would be an insta buy, but I just feel like the plastic handle just makes it look too much like a toy. If better options exist I'd like to consider them.
Deal link: Amazon
Deal link: Amazon
The Victorinox is the best value knife and top-rated by America’s Test Kitchen. Link
Ok cool. I’m in the same boat and went with
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_glt_fabc_CJXHGKW0HKHSHY5EGJS2?_encoding=UTF8&psc=1
Victorinox Swiss Classic 3-Piece Paring Set - https://www.amazon.com/dp/B005LRYWEW/ref=cm_sw_r_cp_api_glt_fabc_BBEGZ9E5XKK6AD423SCP?_encoding=UTF8&psc=1
They aren’t show pieces but they are great utility and easy to maintain.
ah good thing I checked so I guess the 45 sollar one is the one I want from this link? Victorinox 45520 Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black https://www.amazon.com/dp/B008M5U1C2
For that budget, you can (and should) buy a Victorinox Fibrox 8-inch chefs knife, a honing steel, and a King 1000/6000 whetstone.
The steel is for daily honing, and the whetstone is for more infrequent sharpening. Though you could use just the fine grit for honing, but it's going to be more convenient to use the steel.
Knife: https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_fabc_6ENDTQ9A5C98SPCAXFS7
Steel: https://www.amazon.com/dp/B071FC4GYN/ref=cm_sw_r_cp_apa_fabc_W23MGWBBQ7H6A18G3EGD
Whetstone: https://www.amazon.com/dp/B001DT1X9O/ref=cm_sw_r_cp_apa_fabc_EJVP6X5SV49JV9FWYTQH
Deal link: Amazon
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Victorinox Fibrox 8” chef’s knife is a very good budget knife and is very popular in the restaurant industry. America’s Test Kitchen gives it a lot of praise. I’m a former professional cook and I have some fairly expensive knives, but I have used and recommended Victorinox Fibrox knives and have given them as gifts.
Here’s a good beginner’s kit:
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black https://www.amazon.com/dp/B008M5U1C2/
Mercer Culinary Millennia Bread Knife, 10-Inch Wavy Edge Wide, Black https://www.amazon.com/dp/B000PS1HS6/
Victorinox Swiss Army Cutlery Fibrox Pro Paring Knife Set, 3-Piece https://www.amazon.com/dp/B001DFRW5W/
Mercer Culinary German Honing Steel, 12 Inch https://www.amazon.com/dp/B002AH0KGK/ (it’s important to learn how to use this)
There are plenty of ways to store your knives, I think an in-drawer knife block is a good solution. A magnetic countertop knife block or magnetic wall strip is also a good way. Here’s an in drawer knife block:
Wusthof In Drawer Tray Knife Storage, One Size, Natural Wood https://www.amazon.com/dp/B000066SYQ/
A good non-slip cutting board is important, and I really like using a board scraper when I’m chopping things. Here are ones I’d recommend:
OXO Good Grips 2-Piece Cutting Board Set,Clear,Multi https://www.amazon.com/dp/B07WBTRRMT/
Dexter Russell Sani-Safe 6 x 3"Dough Cutter/Scraper https://www.amazon.com/dp/B001D65ZZK/
Victorinox 8in chefs knife
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
You don't need an entire set. An 8" chef's knife & a paring knife will do basically everything you would need. If you make a lot of really crusty sourdoughs, a bread knife would be helpful. Otherwise any other bread the chef's knife will be perfectly fine for.
For the beginner chef's knife on a budget you can't beat the Victorinox chef's knife: https://smile.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 It isn't a laser like a nakiri but will cut vegetables perfectly fine. And cuts through meat with ease.
Their paring knife though I'm not a fan of. Mercer however makes a better paring knife at a similar pricepoint and quality: https://smile.amazon.com/Mercer-Culinary-Renaissance-Forged-Paring/dp/B0034612OK/
If you want to have a thinner/lighter knife for vegetables than the chef's knife, and save that for meats or thick walled things like squashes or cantaloupes, then a Santoku would be a good third knife to get. It'll be another $30-60 for a decent budget friendly one. But ultimately the chef's knife can itself do what the Santoku will, just more about if you want another knife with a different feel to it.
If considering a rice cooker/crockpot, get an Instant Pot.Get a good chef's knife and chopping knife, or if you're cooking and knife skills are more simple, maybe a set like this.
Personally I'd evaluate what meals you make and what kinds you hope to make. I can make really complicated meals, but day to day I do a lot of frozen TJ meals where I'm just sautéing the orange chicken or heating up the gnocchi and then we add some rice(IP) and frozen broccoli or other veggie. So really I could live off a small nonstick for eggs, a 12in for 2 person meals, and then my instant pot.
My recommendation is too slowly decide what stuff you want to expand to and then if you like it get BIFL quality cookware. Like I'm never going to get a BIFL mixer because tbh I don't like baking enough to justify the use/space/cost of a kitchenaid
>America's favorite consumer orgy
This is an amazing way to phrase it, lmao. But thanks for the input! I've decided to skip on the set, and go with a couple nice, but budget-friendly, pieces.
Like this Chef knife, this bread knife, and I think these paring knives. How do these look?
We don't know the answer to your question as worth is a personal term. I installed a $1500 limited slip front differential in my 300,000 mile car requiring the entire transmission to be removed and rebuilt. That cost was probably 50% of the whole car's value. Was it worth it?
You can and will have to replace an expensive knife in a year if you act and handle them like Dollar Store knives. BIFL knives are use and immediately hand wash and dry and put away things. Can't do this? Don't get a nice knife. BIFL knives aren't expensive as there are quite a few middle of the road ones. https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 is super legit and cheap and https://www.amazon.com/Tojiro-DP-3-5-inch-Paring-Knife/dp/B000UAQOSW is super legit and cheap for a Japanese paring knife. Start with a chef's knife and a paring knife, and you can really do anything....buy other knife types as your skill grows.
The problem is that all knives, I don't care what kind, will start to perform less and less effectively unless if you really take care of them well.
Victorinox, like creep_nu said, are very nice knives for the price. You can't get better. But if they're not stored/cleaned/maintained properly it makes no difference what kind of knife you're using.
I think the best option would be to get one good chef's knife (and maybe paring too), a good cutting board, and a good honing rod. When the rod no longer brings the edge back, send it out for sharpening.
I actually wrote up a list of great items for starting out and maintenance with them. I have it on my Facebook site but I'll just copy and paste it so you guys don't have to bother with it:
> * Victorinox Fibrox - Chef's Knife and Paring Knife - I have never heard a single bad remark about these knives for how much you're investing. Killer deal - for most people, this is probably more than you will ever need in the home kitchen (and professional kitchen). Concerning sets - I don't encourage sets. A good chef's knife and paring knife will take care of most tasks. A full set of knives boasts quantity over quality, for way too much money. These will be more than enough unless if you get addicted to knives. >http://www.amazon.com/gp/product/B008M5U1C2/ref=sr_1_cc_3?ie=UTF8&keywords=victorinox%20chefs&qid=1352766562&s=aps&sr=1-3-catcorr > http://www.amazon.com/Victorinox-4-Inch-Fibrox-Straight-Paring/dp/B008M5U1UE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1354639140&sr=1-1&keywords=victorinox+paring > >* Smith's 9" Ceramic Honing Rod - A generic brand metal rod is grooved and relatively soft - they work OK for a Western style knife, but will leave an unsatisfactory edge. Ceramic rods are not that expensive, and even this $12 one from Amazon will work better than a cheap generic brand. For quick and EASY touch-ups on your edge, this will probably be the best bet. Not too expensive, hardly a learning curve at all, and it'll keep your edge working well for a long time. Make sure you check out my note on maintenance to get the most out of it: https://www.facebook.com/notes/dtn-knives/knife-maintenance/526030484093815 > >http://www.amazon.com/Smiths-50002-9...ef=pd_sim_sg_1 > >* Sani-Tuff Rubber Cutting Board - An end-grain cutting board is arguably the best surface for a sharp knife, but good ones are difficult to find at an affordable price and require a little bit of extra care (but are worth it). An extremely good alternative is the Sani-Tuff rubber cutting board - it has a great cutting surface that doesn't dull edges and is extremely easy to maintain. They come in various sizes from 8x6" to giant. >http://www.globalindustrial.com/g/foodservice/handling/cutting-boards/sani-tuff-all-rubber-cutting-boards > >* BurkeCutlery Sharpening - It's very hard to find someone who knows how to sharpen a knife properly, much less locally. I don't currently offer sharpening myself. If you need to get your knife to someone who knows (and loves) what they're doing, ship your knife to Eamon at BurkeCutlery. You will not be disappointed. He also makes great sayas (wooden sheaths). >http://burkecutlery.com/products-and-services/sharpening-service/
Any questions/comments let me know. My part-time job when I'm not studying for college is making hand-made kitchen knives. I study them day and night when I can.
Agreed, Although a good one is just a little over $20 but not much more.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
What's your price range? These are the places I'd start for a good chef's under $100. You're just shopping for one knife, and it should be either a chef's/gyuto or a santoku.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2#ace-g9766277718
That one. Its only $25 EDIT ( wow it got more pricey but still $42 thats not alot its like 8 starbucks coffes) but its great and holds a great edge. Recommended by Americas Test Kitchen.
For a cutting board... bigger is better. A rule of thumb your cutting board should be 1.5 to 2 times on diagonal the length of your knife.
This is an excellent one.
If you are serious you'll need a honing steal or honing rod. Your just run you knife along it to align the sharp cutting edge. You tube will teach you.
This one is good and cheap for beginners.
EDIT: These are all dish washer safe... but to be honest... dont ever put a "good" knife into the dishwasher
There's decent knives in most if not all price ranges. This one is beloved by every internet forum that talks about this kind of stuff:
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Rule #1 of kitchen knives: you absolutely do not need some sort of fancy/expensive knife block set. It's a waste of money and they include knives you just don't need. As far as budget knives go, Victorinox is a staple of professional kitchens and a great value. You can absolutely get by with a chef's knife (6 and 8 inch if you want to splurge), couple of paring knives, bread knife (the below wavy edge bread knife is magic and the best thing I've ever bought for my kitchen), and maybe a boning knife if you want to get really fancy. If you want to get a little more invested I love my Global G2 chef's knife or find another nice chef's knife to spend $100-$200 on and serve as your main knife and then I've fill in the rest of my needs with Victorinox and hang them on a magnetic strip.
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_i_wummCb5Z58D5V
Victorinox 6 Inch Fibrox Pro Chef's Knife https://www.amazon.com/dp/B0000CFDD5/ref=cm_sw_r_cp_apa_i_PxmmCbPCXVM5J
Victorinox 47600 3.25 Inch Paring Knife with Straight Edge, Spear Point, Black, 3.25" https://www.amazon.com/dp/B0019WXPQY/ref=cm_sw_r_cp_apa_i_3ummCbDDYYBRW
Victorinox Cutlery 9-Inch Wavy Edge Bread Knife, Black Polypropylene Handle https://www.amazon.com/dp/B0019WZ7EW/ref=cm_sw_r_cp_apa_i_4vmmCb12C6A0V
Victorinox 5.6603.15 6" Fibrox Pro Curved Boning Knife with Semi-Stiff Blade B0000CF94L, Silver/Black https://www.amazon.com/dp/B0000CF94L/ref=cm_sw_r_cp_apa_i_wvmmCbN928MB7
#1 pick by America's Test Kitchen for over 20 years:
"UPDATE, FEBRUARY 2019
Year after year the Victorinox Swiss Army Fibrox Pro 8” Chef’s Knife takes home top honors in our tests. For more than a decade, we've stocked at least 50 of these knives in our test kitchen and our cooks use them every day for slicing, dicing, mincing, and carving. The Victorinox has truly withstood the test of time and remains our top knife choice for most home cooks. We've also tested the 6-inch and 10-inch versions of this product."
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black
https://www.amazon.com/dp/B008M5U1C2
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How to Build the Best Knife Set (video)
https://www.americastestkitchen.com/articles/420-how-to-build-the-best-knife-set
This one gets rated highly. I use it as my road trip knife. The santoku version works well, too.
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black https://smile.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_i_ww3qFb73R7A4S
I don't know if you're joking but, please, 35$, just please.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Best knife I've got.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
This knife is recommended in this subreddit’s wiki. It’s the 8” chef’s knife with food-safe handle by Victorinox. Easy to sharpen and will last for years.
I honestly am upset with how emphatic people are about this. My experience has been much different regarding kitchen tools:
CHEAP knife ($32 for this Victorinox, which I actually like less than my cheapo 6” Better Home and Gardens knife from Wal Mart) https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=pd_bap_m_rp_7/144-1162832-2058463?_encoding=UTF8&pd_rd_i=B008M5U1C2&pd_rd_r=e6dcc2d4-eb61-4e21-9016-c8bb38b7e428&pd_rd_w=sGpwL&pd_rd_wg=d72n4&pf_rd_p...
3-stage knife sharpener, $125 (hone your knife as often as you want, always sharp, takes 2 seconds and takes no practice or focus compared to a whetstone)
Cheap nonstick 10” Aluminum frying pan, $10. If you want better get a $50 hard anodized Oxo frying pan
Go all in on a really nice All Clad or fancier frying pan. The copper heating element makes cooking awesome. Cast Iron has a terrible thermal conductivity. It has its used and it’s own charm, but I find that for regular cooking my stainless frying pan is wayyyy better. After many years of noticing it’s what I primarily cooked with, I spent $300 on mine and have no regrets. 12” diameter and onions will fry on the EDGE of the pan using 3” burners. It’s comical how unbelievable it is if you were to see and smell it in person.
$15 nonstick 4 Qt pot (nonstick is unnecessary but it’s what most of the cheap ones are)
Lodge enameled Dutch oven if you really like cast iron, $50, also great for cooking pasta sauce.
I also have a fancy cutting board ($100), but wouldn’t have minded passing it up for silicon cutting mats. Wood is more sanitary but the big block is hard to clean and sanitize in my small sink. Multiple silicon cutting mats means you can swap between raw meat and vegetables more easily, and when you’re done cutting you can just walk it over to your mixing bowl/recipe and fold the mat to funnel the ingredient in.
I WOULD also recommend a $100 Thermoworks Thermapen when you can afford it (I personally wouldn’t go for anything cheaper) as it comes in handy all the time.
I WOULD also recommend Vollrath Heavy Duty Stainless Steel mixing bowls (~$100 for a set) and a Di Oro Silicon Spatula ($15).
If you go back and add this up, it’s actually a pretty small investment for a very reliable cooking setup, and if you cook at home more often you’ll be healthier and save more money versus eating out. Treat yourself and buy the most appropriate tools for the job ! :-)
I really am not familiar with carbon. Is this the victorinox chefs knife you’d recommend if I decide to go for a cheaper knife?
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Do you think this is too big and I should stick with the thinner ones?
https://www.amazon.com/dp/B008M5U1C2
Here is the link for amazon
On Amazon the victorinox is only 30.
https://www.amazon.com/Victorinox-45520-Fibrox-Cuchillo-chef/dp/B008M5U1C2
One of the reasons it gets such high reviews is that the handle has a lot of affordance. It's designed to fit anyone's hand and any grip left or right.
It also has the benefit of being "bulletproof" it never rusts, it never breaks. You don't have to worry about bones or and such shattering your knife. Even in pro kitchens with thousand dollar knives, there is always a victorinox hanging on the wall to chop up chickens and shellfish.
For Wa (japanese) handle options in the 60ish range you're not looking at a lot of quality.
CKTG is a great place to window shop because they have a video showing almost every knife in detail, and the guy is a lefty.
https://www.chefknivestogo.com/daovua1.html These have decent reviews but don't come sharpened. So you need to have a good whetstone out the gate. And they are made of unknown steel that isn't rust resistant at all.
https://www.chefknivestogo.com/toitkshwa21.html Again, decent knife but wood handle and steel that rusts easily and leaves black streak on acidic foods.
https://www.chefknivestogo.com/mavggy18.html For a little bit more, you get great metal vg10, a thin light knife with a hybrid japanese/western handle and it's sharp. But it's not huge and it will be somewhat brittle. No bones, don't hit the board or the sink. Same with any japanese knife. Probably hard to top the bang for the buck in this price range.
Lots of comments have amazon super links and automod has informed them as such. Reminder, the correct way to link to amazon is like this:
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
Or this:
https://www.amazon.com/dp/B008M5U1C2
The WRONG way is like this:https://www.amazon.com/dp/B000638D32?tag=reliabletable-20&linkCode=ogi&th=1&psc=1
Notice the "?". Anything after the "?" should be removed.
My favorite and go to knife for everything. Its had heavy use for 2 years and still works great.
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apap_kpUwFyYRt3v5T
FYI if you want a 50 dollar knife just get this https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2?ref_=bl_dp_s_web_18292323011
it isn't pretty but for that price range its a workhorse.
The flat is always going to be dry unless you get a quality prime cut. Definitely get a good knife. Something all around like this will make your cooking life much easier
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
I know you didn't fill out the questionnaire but I have two suggestions for you. One is this line knife from CKTG and the other is this Victorinox Fibrox. These are the cheapest options for workable knives and they are capable of standing up to some abuse, which sounds like what you need in your environment. Of the two I would pick the Vnox, but I included the line knife if your budget is that tight.
Gimmick. As a rule, any cheap knife you buy from a big department store is going to be hot garbage: stamped, crappy steel with a poorly formed edge. A crappy coating on top of that isn't going to change anything.
No idea what the options are in Aus, but for cheap-but-good knifes try checking any restaurant supply store or buy online. For example, I have an 8" Mercer I got for 14 USD online that I've used for years. Maybe not as good as the ubiquitous go-to Victorinox, but still great value.
Victorinox 8 Inch Fibrox Pro Chef’s Knife
Spent $45 on it years ago, still works like a charm with occasional sharpening.
Just roll with the Victorinox fibrox 8 inch, a good whetstone and steel if you're trying to be cheap.
https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2
https://www.amazon.com/gp/aw/d/B001N0ULJG/ref=yo_ii_img?ie=UTF8&psc=1
~~This is my favorite mic for the money~~.
Check out reviews of it compared to the Blue Yeti on youtube. Convinced me.
The classic recommendation is the Victorinox Chef's Knife. A good chef's knife should be capable of doing the vast majority of what you need. But it doesn't leave room in your budget for a honing steel or sharpening system, and you should have both, ideally.
I like and own Kom Kom (and the related brand, Kiwi) knives. I think they might be a better choice here, actually, because you don't need your knife to be capable of hacking through chicken bone, and these guys are brilliant at vegetables. Chef's Knife and paring knife.
I don't personally have them, but Kai Pure Komachi knives are well liked by the sort of people who care about knives, and I suspect that set would do well for you.
The more important thing is that you have some way of sharpening your knives. All dull knives are bad.
Some people send their knives out for sharpening. That's fine, but probably not a good plan given that your budget is already not high. In theory, sharpening on stones is best, but in reality, it's what you'll use when needed. A badly sharpened knife is better than a dull one. This is a good pick if you just want a simple pull through that can still accomodate multiple angles. This is good for a honing steel. If you think that nicer knives would be welcome in your future, a stone isn't a bad idea, because it's better to learn on cheap knives where you're not terrified of wrecking it. If you want to know more about sharpening stuff, I'm happy to elaborate.
I will admit that I used to sharpen my Kiwis on the bottom of a ceramic mug, and it sort of works, but I'd recommend upgrading to something better pretty much as soon as possible.
Also if knife's aren't really your thing, you can just ask for something like a Victonirox and something else.
But if knives are your thing, you might want to take a look at JapaneseChefKnives. They tend to have lower prices on a few of the flashier pieces like these ones.
Look at the review of this Stainless Steel knife. This is the one I have and I would recommend it to anyone.
Um, I think you linked the wrong knife.... the 8 inch chefs knife is what is most often linked to in /r/cooking.
Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_other_apa_yUSVxb0WB3DYK
This is a great chef's knife that will last forever and has excellent reviews. It's $44 right now but every once in a while it goes on sale for around $30 or 35.
So, you want to begin cooking? That's cool. Here's my recommendation. Go cheap and go low maintenance right now and replace things as you need to with better equipment down the line.
Here's my college beginner list:
- 30 piece kitchen set
- Kitchen Knife
- Cutting Board
- 12" Frying Pan
- 2 qt Saucepan
- 5-6 qt pot
- Colander
- Mixing Bowls
With all of the above, you will have a mostly complete kitchen set for around $200 (depending on tax in your area). If you cannot cook something, it will not be the fault of your tools. If things start breaking, you can replace them, one-by-one with higher quality variants. Some of the tools will, likely, last a very long time. For instance, I still use several college-era cooking tools, like serving spoons, mixing bowls and colander. Some things just don't break easily in regular use.
If you want to bake, you'll want to get a rolling pin and baking sheet, but you can get those anywhere and they're fairly cheap everywhere too.
Obviously you'll need flatware, plates, bowls, oven mitts and hand towels too, but those are more about personal taste.
A relevant comment in this thread was deleted. You can read it below.
My first piece of advice for you is not to think of knives in terms of sets. Think of them instead as individual tools. I know that sounds like nitpicking, but I've got a reason for it.
If you are a typical home cook — as opposed to a professional specialist — you will probably want to spend nearly all of your knife time using an 8ʺ chef's knife. This is the cook's workhorse knife. For this reason, you really want this knife to be comfortable to use and easy to maintain. Right now the best all-purpose chef's knife on the market is this Victorinox one. Everything about it is wrong from an old-school cutlery perspective: It's got a stamped blade instead of a forged one, it's got a molded-on plastic handle instead of a riveted-on wooden one, and it's — Christ — dishwasher safe. But the truth is it's just an amazing knife. [Continued...]
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> Victorinox Vibrox
I'd love a good knife, but have a couple decent-quality ones for daily use.
My meat-specific knife is Victorinox. That coupled with my Smith's sharpener gets me by pretty well.
Shun also seems to be a good brand.
Lots of people don't realize that a solid chefs knife is a great investment because its so useful. I'm going to take this post and do a little further research on what I should get.
http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2
This $40 knife is the best. I put it up against my Misono Gyutou chef's knife.
Yup! All of these. I give this knife as a basic knife, it was my first not-crap one and it's really just the bee's knees.
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_glt_fabc_9T61XR6KS795NHCW0K70?_encoding=UTF8&psc=1
Probably the least sexy option. You will find these in most pro kitchens. Affordable, easy to sharpen, durable, and I even put mine in the dish washer.
Victorinox 45520 Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black https://www.amazon.com/dp/B008M5U1C2/
Mercer Culinary German Honing Steel, 12 Inch https://www.amazon.com/dp/B002AH0KGK/
Chef'sChoice ProntoPro Hone Manual Knife Extremely Fast Sharpening Euro-American and Asian Style Knives Precise Bevel Angle Control Diamond Abrasive, 3-Stage, black https://www.amazon.com/dp/B007IVBET0/ (use the 15° slot)
You could also get a whetstone set, head over to r/chefknives for recommendations on a good budget whetstone set. Personally, I like the pull-through sharpeners for their convenience.
There are good 8” chef knives for under $40.
https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_sms_awdo_t1_ukgmAb8VZ10TZ
Got it recently and I’m very happy with it.
I have one of these: handmade kuro-uchi, 17th-generation bladesmith, yadayada
And one of these: Victorinox Fibrox
They're both lovely knives that I expect to last a lifetime (or close to it). They both sharpen up nice and pointy. One costs 10 times as much, but it's pretty and handmade ;) They're both totally valid directions to go, it just depends on what you value in a knife!
the knife? no it's a shun.. at shitty one at that.. not one of the finer.. waste of money .. i'm going with thing next time
"best" or "best for the money"?
Everyone who posts here is going to scream about Japanese knives, and it's true, they are amazing.
But I'll put my $40 Victorinox up against their $400 Japanese knife any day. It's consistently America's Test Kitchen's knife of choice.
(don't take my word, read the reviews)
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
The best idea I had when it came to kitchen knives was to get a Victorinox Chef knife. It was cheap, the handle was grippy af and it was very low maintenance.
Popular alternatives to Victorinox Fibrox Pro Knife...
Shun Cutlery Classic Chef's Knife 8”, Thin, Light Kitchen Knife, Ideal for All-Around Food Preparation, Authentic, Handcrafted Japanese Knife, Professional Chef Knife
