Decent Knife Brands?

saor said:
This has a nice weight.
Ja that's it. Treat it well and it can last ages (a lifetime?) and if you enjoy cooking it's nice to have something in the kitchen that's good at what it does. Friend of mine has a 12-knife set but not one of them is sharp - they need all these knives because the chefs knife can't even cut through a tomato without squashing it. It's kak cooking like that and takes the joy out of it.
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Indeed, not to mention that a dull knife is more dangerous than a sharp one, because it can slip a lot easier off whatever you're cutting, especially soft veggies like tomatoes.
 
I bought a set of zwilling a few years ago and Im still happy with them. Victorinox are also good.
 
saor said:
For something that could last 30+ years and be used every day - not really imo. People spend more on a single pair of shoes.
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Indeed, look at it as an investment, not a cost.

You only need two knives IMHO: a Chef's knive about 20-23cm, and a pairing knife 10-12cm for small things, e.g., peeling garlic, etc.

A bread knife doesn't have to be an expensive one, but get a nice one if you have the cash.
 
Budget and application?

Also od you have any bugbears with the knives you have apart from longevity? For instance: I get a callus at the base of my index finger from pinch grip so I've opted for a knife that has an ergonomic bolster.
 
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Hephaestus said:
Wusthof
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Nope, if you are paying those kinds of prices for mass produced knives then you may as well get a better quality handmade knife.
Besides brand names dont mean all that much, in every brand there is high and low end. The low end is more expensive and lower quality than some lesser known brands.

Personally when Im ready to build a collection it will be these handmade local beauties.
sylvanandsea.com

SHOP - Sylvan & Sea

Hand Crafted Chefs Knives
sylvanandsea.com sylvanandsea.com
 
SlinkyMike said:
A knife is a knife to a large extent. Cheap knives aren't dangerous, blunt ones are. More expensive knives tend to hold an edge so that makes them "better" but a well honed cheapie can do anything a top flight cooks knife can.
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No...

Grip and balance is just as important.

For me at least...
 
Rocket-Boy said:
Nope, if you are paying those kinds of prices for mass produced knives then you may as well get a better quality handmade knife.
Besides brand names dont mean all that much, in every brand there is high and low end. The low end is more expensive and lower quality than some lesser known brands.

Personally when Im ready to build a collection it will be these handmade local beauties.
sylvanandsea.com

SHOP - Sylvan & Sea

Hand Crafted Chefs Knives
sylvanandsea.com sylvanandsea.com
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The only difference between those 2 knives, are manufacturing scale.

They're made using the same kind of steel and techniques...don't kid yourself.
 
Wusthof is excellent.

I am selling my set 1 as I have 2. Hardly used (i thing I used them 2x) and never sharpened
I think it's this one:-
www.yuppiechef.com

Wusthof Classic Essential 7 Piece Knife Block Set

This seven piece knife block, part of the Wusthof Classic range, has a knife for nearly every purpose in the kitchen and comes with a sturdy beechwood knife blo
www.yuppiechef.com www.yuppiechef.com
 
Honestly, I have victorinox and they did not hold an edge well. I am never paying the mount for the pro knives. Currently my favourite knives are tupperware knives my wife got. They have remained incredibly sharp over an extended period and hold that edge well.
 
If you do not want to spend a small fortune try checkers I think the brand is artisan but I am not sure. I got a good knife for 150 and use it to cut up meat for biltong and its still cuts well 6 months later.
 
Ninja'd said:
Eish

/hides cheapo knives bought from Shoprite.
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I still have my R50 Wilkinson Sword I bought from Checkers in 1999. When sharpened it is still great. The plastic handle feels cheap though.

I hope you're not talking about Prestige knives... those are really bad, sorry to say.

Victorinox is also really good, and much more affordable than Global and Wusthof. Any knife will dull eventually, and it needs to be maintained and sharpened. Harder knives chip easier, but keep an edge longer.
 
You need at least one good chef knife in your kitchen. Make it the best one you can afford. Most prep work (slicing, chopping, dicing, trimming, etc.) can be done with that one knife, so since you are going to be spending a long time with it in your hand, you want one that is quality.

Wusthof is a good German knife if you can afford it, so use that as a benchmark.
 
MightyQuin said:
The only difference between those 2 knives, are manufacturing scale.

They're made using the same kind of steel and techniques...don't kid yourself.
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Not always, In all brands there is a lower and higher end. Sure the higher end ones are similar steel but then the price matches.
There is always some form of price inflation related to any big brand.
Wursthof for instance has their own mix that they use which is a proprietary alloy, it doesnt mean its necessarily better though, it might be designed for ease of manufacture.
 
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