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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 $40 (sometimes you can find it on sale even cheaper)
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's
and it is really a spectacular chef's knife.
I know pro chefs that use it and swear buy it (read the reviews) :)
Pairing knife and bread knife are nice to have too. They also make those.
Junk. If you need a knife and are on a budget then the Victorinox Fibrox is the knife for you: [link]
Knife sets are almost never worth the money, just get individual knives that you actually need.
Start simply, hopefully doing stuff you find delicious. A couple good pans, a cutting board and a good knife will make your life easier. This is a good starter knife. It's sharp, it's pretty durable and shouldn't break the bank. A decent wood block is ideal, though plastic is okay. Do not get a glass board, they ruin knives.
As far as pans go, a good non-stick sauteed pan, a medium sauce pan and maybe a stock pot for soups and stews if you like them.
As for learning fundamental skills, start with basics. Eggs teach timing and temperature control. Soups are great for honing knife skills. Stir fries teach knife skills, organization (mise en place if you want to be fancy) flavor profiles and timing of ingredients.
Learn to taste as you go, both to keep track of flavors and seasoning, and to train your palate.
As you get better, learn how to braise, sear, roast, steam and poach and when to use them.
And as a final piece of advice, have fun! You will make mistakes, and that's okay. You'll learn from them and get better and better 👍.
The blade profile is terrible, they don't give proper info on the steel so I can safely assume it's about as hard as cheese, the tip is useless, the offset handle is really bad for getting a proper grip and for accuracy on top of serrated blades tearing instead of slicing, you can get a very good proper knife for that price instead of what should be a joke.
That knife has been winning tests since it was launched and is only 40$.
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.
The Victorinox Fibrox
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:
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.
Victorinox Fibrox 8” chef knife
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.
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.
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.
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. [link] 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.
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 [link] 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 [link]
> This one is a popular knife, but it got way t0o expensive recently due to it's popularity:
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 [link]
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:
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 [link]
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.
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 [link]
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.
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.
If you REALLY want a set here is one that includes that.
Victorinox 4-Piece Knife Set with Fibrox Handles [link]
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!
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:
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!
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:
^ This better get upvoted to oblivion
here is the one I love
$35 right now
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.
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.
Whetstone ($32): [link]
Edit: And if you don't have a safe place to store the knife, here's a case for it for $10: [link]
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.
Although a good one is just a little over $20 but not much more.
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.
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:
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-$200 on and serve as your main knife and then I've fill in the rest of my needs with Victorinox and hang them on a magnetic strip.
Victorinox 6 Inch Fibrox Pro Chef's Knife [link]
Victorinox 47600 3.25 Inch Paring Knife with Straight Edge, Spear Point, Black, 3.25" [link]
Victorinox Cutlery 9-Inch Wavy Edge Bread Knife, Black Polypropylene Handle [link]
Victorinox 5.6603.15 6" Fibrox Pro Curved Boning Knife with Semi-Stiff Blade B0000CF94L, Silver/Black [link]
#1 pick by America's Test Kitchen for over 20 years:
"UPDATE, FEBRUARY 2019
Year after year the Victorinox Swiss Army Fibrox Pro 8” Chef’s Knife takes home top honors in our tests. For more than a decade, we've stocked at least 50 of these knives in our test kitchen and our cooks use them every day for slicing, dicing, mincing, and carving. The Victorinox has truly withstood the test of time and remains our top knife choice for most home cooks. We've also tested the 6-inch and 10-inch versions of this product."
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black
How to Build the Best Knife Set (video)
I guess I am the machine
This one gets rated highly. I use it as my road trip knife. The santoku version works well, too.
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black [link]
I don't know if you're joking but, please, 35$, just please.
Best knife I've got.
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) [link]
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?
Do you think this is too big and I should stick with the thinner ones?
Victorinox Pro is a great starter knife for around $40
Here is the link for amazon
On Amazon the victorinox is only 30.
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.
[link] 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.
[link] Again, decent knife but wood handle and steel that rusts easily and leaves black streak on acidic foods.
[link] 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:
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.
Either a Tojiro santoku or a gyuto, a cheapo paring knife if you even need one (I generally don't), a beater knife that can take some abuse - maybe a Fibrox, and a 1K stone.
My favorite and go to knife for everything. Its had heavy use for 2 years and still works great.
This is pretty standard
try this https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/
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
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.
Victorinox 8 inch knife
~~This is my favorite mic for the money~~.
Check out reviews of it compared to the Blue Yeti on youtube. Convinced me.
Edit Here's the real link! Lol.
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.
Looks good! But if you do want a decent knife at a good price
Send remainder to me
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.
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.
Are you talking about this one, or this one?
I have the first one, the fibrox handle, and I feel meh about the blade. It doesn't hold an edge well in my opinion.
I'd get the forged one if people think it's better.
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:
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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Great Knife for all your kitchen needs,
> 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.
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.
There are good 8” chef knives for under $40.
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!
Depends on the model.
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)
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.