My knife block came with a chef knife that needs to be sharpened every day. Its pretty terrible. I do a ton of prep work because we cook a lot. I need a better tool for the job. I watched like 2 hours of knife videos on youtube. I cant believe i said that out loud. I cant tell whos being legit and who is being paid to review things etc. I just need to know what i have to spend to get a decent knife that i can sharpen once a week (or longer). This is one of those things that i have just lived with for 20 years...like not having an electric can opener. I finally bought one a few months ago and it has changed my life! I need to do something about the knife situation.

I see top rated knives from $0-thousands. Is there a $0-25 knife that will do what i need? Or do i need to go up to $50 or $300? I dont need it to cut through bone. Just vegetables and meat.

What do you have/like?

.

I want one of these. Unfortunately they sold for $800, so I had to skip it

[Link: federknives.com]

On a more affordable option, I have a few Rada knives in different styles and sizes. They aren’t German Wusthof, but for the prices, they are pretty nice.

Edit: another nice part about Rada, is they got started as a fund raising product for schools and stuff. So if you can find someone selling them, you can help out a group at the same time.

[Link: amazon.com]


Keep your knife out of a block, and keep it dry. That nice piece of wood will dull any blade, and if it's a good steel blade any water remaining will bring rust.....

Notice there are NO bad reviews?

Also, hand wash all knives.

Watch this: [Link: cooksillustrated.com]
then do as the woman says and buy this: [Link: amazon.com]
Thank me later.

So watch and ad then buy the sales pitch?

shun, go straight to the top. you wont regret it!!

It might be a racket, but I have some Cutco steak knives (serrated), that I use for prep work sometimes, that have held up good over the years.

I also have a Kershaw set and block I bought from Snap-On decades ago when I needed a gift for the girl (no credit, no problem truck account). Not too bad.

This was kinda funny...

[Link: kershaw.kaiusaltd.com]

Shun is the Bose of the cutlery world. They are owned by Kershaw, who is known for being a better marketer than a knife maker.

I use a Moritaka gyoto and nakiri knife. I love it.

Just be aware that you want a very hard knife, 60-65 HRc. This gives you a long lasting edge without having to sharpen all the time. But do not use on bones, this might chip the very hard edge. If you are doing bones, get a cleaver, that's it's job.

I like the wa handle of my gyoto but you may want to try a few and decide for yourself.

I would visit Northwestern Cutlery

I cook a ton. I do tons of prep work. I used Henkle and wustoff when I first started. The problem is that they are high carbon steel. Which means you can hone them, but not sharpen them at home. They need to be sent back to the factory for sharpening. If you want to get a knife that will last forever, get a Victorinox. My current 12" Chef, 9" Chef and Santoku are all victorinox. If they get dull, I hone. If honing doesn't work, I use a whetstone to sharpen. Anthony Bourdains Victonriox knives were 20+ years old and still going strong. regardless of how much damage you do to the blade, you can always sharpen a victorinox. Shoud be able to get for about 30-50 per blade. They have a plastic handle or wood handle. I chose plastic so it would not crack.

Shun is a joke, they ARE the Bose of the knife world. I always sharpen my knives before I do Sushi and they totaly kill it.

Those aren’t stainless steel are they? I had a chef tell me once that carbon steel holds an edge better, but the maintenance and sanitary requirements are higher.