cerebus
Honorary Master
An 8" Scanpan, I sharpen it about once a month. It's alright, the weighting is good but I don't like the angle; it wants to chop more than slice. The edge can get very sharp.
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chef knife on a cheapskate budget
- Thread starter Inevitability
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An 8" Scanpan, I sharpen it about once a month. It's alright, the weighting is good but I don't like the angle; it wants to chop more than slice. The edge can get very sharp.
Stefanmuller
Expert Member
My definition of a good cooking knife is a non serrated blade that is long enough to cut most things in a single stroke, and sharp enough to cut thin precise slices through a normal tomato without squashing all the juices. Mostly a sharp and relatively cheap serrated knives work well, but you need a smooth blade to cut raw meat.
I have tried the ceramic ones from Game. They are pretty sharp but they are a bit sticky (things stick to it after cutting) and my specific one has a very sharp blade shoulder that I have cut myself with more than once.
I have tried the ceramic ones from Game. They are pretty sharp but they are a bit sticky (things stick to it after cutting) and my specific one has a very sharp blade shoulder that I have cut myself with more than once.
Inevitability
Expert Member
I'm definitely gonna be looking at the knives mentioned... Thanks for the suggestions, and I would welcome more suggestions.
Bought a R19 Wiltshire or something Santoku from Game a few years ago along with a R50 PnP steel to sharpen it. Just give it a quick steel before I use it, wash it directly after I use it, dry it and put it away. That thing can slice through anything Ive thrown at it. Im not a Pro chef so dont believe in buying a R800 knife.
I've got a couple of those wilkinson knives and, as long as you sharpen them regularly, they're more than up to the task. One of them lost it's edge after being abused with a steel but I managed to restore its edge.
Hello Inevitability, I can also second the Scanpan Chef knife. I think it is forged. I went for the 20cm, but I think it is better if you went into a store and physically held the knives yourself. Ultimately you want something you are comfortable with and enjoy from day one. I think the Scanpan will be out of your budget range, but i enjoy the weight, balance and bolster/heel. Get a feel for the knives and treat them well, they should last you long and provide a pleasurable cooking experience.
HavocXphere
Honorary Master
Victorinox aren't that expensive.
Yeah Arcos has great value for money.
They're more likely to snap if you apply pressure to it at a weird angle. Haven't dropped mine from high but they don't seem excessively fragile to me.
Ceramic knives are great in that they're initially very sharp & stay that way longer. Once dull you can't really sharpen them again (cost effectively).
Inevitability
Expert Member
Ok, so just from the recommendations, it would be down to those 3 for me...
Arcos, Kai Pure Komachi 2 , Global (only cos Kerrits says it could be as cheap as R300, which I might be willing to stretch my budget to)
I have to rule out the Global for now cos I'd need to wait for it to come on special and that could take a long time.
So then it's the Arcos or the Kai
...my gut feel is to go with the Kai, just cos it's the more intriguing prospect.
Just look at that thing!!...
...But I'm definitely gonna take the advice to get a feel for it
...and the other advice to get a steel for it
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Inevitability
Expert Member
Hmmm... KAI are the same guys that make Shun?...
https://kaiusaltd.com/
https://en.wikipedia.org/wiki/Kershaw_Knives
https://kaiusaltd.com/
https://en.wikipedia.org/wiki/Kershaw_Knives
Ok, so just from the recommendations, it would be down to those 3 for me...
Arcos, Kai Pure Komachi 2 , Global (only cos Kerrits says it could be as cheap as R300, which I might be willing to stretch my budget to)
I have to rule out the Global for now cos I'd need to wait for it to come on special and that could take a long time.
So then it's the Arcos or the Kai
...my gut feel is to go with the Kai, just cos it's the more intriguing prospect.
Just look at that thing!!...
View attachment 383161
...But I'm definitely gonna take the advice to get a feel for it
...and the other advice to get a steel for it
I love mine and highly recommend it. Go chat to the guys at Sharp Edge in Sandton City. Promise you won't regret your purchase. Mine is still my sharpest knife. Just be careful when using it
Mine has drawn blood a few times.
Inevitability
Expert Member
It's a bit scary to tell you the truth... Especially with kids around!I love mine and highly recommend it. Go chat to the guys at Sharp Edge in Sandton City. Promise you won't regret your purchase. Mine is still my sharpest knife. Just be careful when using it
WaxLyrical
Honorary Master
This one is also good value:
http://takealot.com/og/v1/PLID27898887
The most important thing is your chopping board, if you use something like glass or granite, you might as well be using a butter knife.
If that is sorted, keeping it sharp is the next most important thing. A steel will only realign the edge, but every couple of months it will need to be properly sharpened again.
http://takealot.com/og/v1/PLID27898887
The most important thing is your chopping board, if you use something like glass or granite, you might as well be using a butter knife.
If that is sorted, keeping it sharp is the next most important thing. A steel will only realign the edge, but every couple of months it will need to be properly sharpened again.
Inevitability
Expert Member
I've been looking at chopping boards. Thing is: The nice wood ones are also way over my budget. I have 2 plastic boards at the moment but they both need replacing. Might just settle for plastic again until I can afford a nice wood one.
I've got a DIY plan for a sharpener. There's no point in having a nice knife if I can't accurately sharpen to the correct angle. So I'm gonna DIY a jig that will allow me to accurately sharpen at 15 degrees. Knowing my own procrastination tendencies, it will probably only get done just in time for when the knife I buy desperately needs to get sharpened
Excellent. The plastic ones should do for the time. You should do a writeup on your jig.
If you are inclined to making things, making your own cutting board might also be a good idea. You can make an endgrain wallnut board for the price of an "affordable" chopping board in SA. Well, assuming you have or can borrow the tools required.
>Reaper<
Well-Known Member
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I was wondering - why is the wooden cutting board considered to be better than a plastic one?
With an end-grain board, the idea is that it does minimal damage to the cutting edge as it goes on between the grains of the wood.
Aside from that, counterintuitively, wood is generally more sanitary as a cutting board.
https://news.ncsu.edu/2014/09/cutting-boards-food-safety/
Aside from that, counterintuitively, wood is generally more sanitary as a cutting board.
https://news.ncsu.edu/2014/09/cutting-boards-food-safety/
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I wish there were more comparisons like these:
http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated
Anyone know of any?
http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated
Anyone know of any?
Inevitability
Expert Member
America's Test Kitchen used to have a video on YouTube (I can't find it anymore, I'm guessing it was taken off and added to their premium suite) where they compared chef knives and the Victorinox won. The unique thing about ATK is that they put these test items (whatever they are reviewing) through months of use and track the performance... that's what they say at least.
They've got lots of product reviews on their YouTube channel. Check them out. They also have a nice style of presenting reviews cos they explain the aspect of the item that made them choose it or dislike it, so even if you can't find the same item locally, you get educated on what to look out for in a good or bad items (knife, chopping board, stand mixer, whatever)