Decent Knife Brands?

Wusthoff fan here. Started building my classic ikon creme collection.. Got chef, boning and utility so far. Love the weight and feel in the hand.

Ps. What are you guys using for sharpeners?
 
Rocket-Boy said:
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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Definitely not prestige they real rubbish
 
abudabi said:
Wusthoff fan here. Started building my classic ikon creme collection.. Got chef, boning and utility so far. Love the weight and feel in the hand.

Ps. What are you guys using for sharpeners?
Click to expand...

Chefs Choice 120 3 Stage Electric Pull Through Diamond Knife Sharpener - Yuppiechef

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This is a terrific sharpener, I’ve had mine for years and it keeps my knives like new. Wusthof Classic for me, though I have some Zwilling too.

At work they use wet stones and they work great but the Chefs Choice sharpener is super easy to use.
 
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MightyQuin said:
No...

Grip and balance is just as important.

For me at least...
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Agree but I have considered those things luxuries for the sake of this discussion, until we know the budget at least.

I figure that if you have those skills then you can still get decent results despite poor grip and balance and if you don't have those skills then the grip and balance of a finer knife may well be wasted on you so I reckon it's a question then of how enjoyable it is to use it so I'm saying those things represent luxury.

Matter of opinion I guess.

I have a couple of very good knives and started out on a Victorinox so I might be a bit spoiled too since I have never really tried to be productive with totally crap knife. When I encounter one in someone else's kitchen a good honing usually makes them passable.
 
HunterNW said:
And for non serated blades, get this:

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That tungsten carbide is utterly brutal on an edge. Whetstone if you value your cutlery.
 
Must admit I'm a bit intimidated using a stone or a steel.... don't want to get the angles wrong and screw up my knifes.
 
saor said:
Knives? Buying a whole set is waste of money. Get a good chefs knife and one of these. You don't really need more than that in the kitchen.
View attachment 905286
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We are on our 3rd set of these already. Still using set 1. The kids now also prefer eating dinner with these knives. We have never sharpened a knife in the last 10 years. We use this more than the chefs knife. We actually have a Wusthof exactly as in the picture also. Same quality.

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marco79 said:
We are on our 3rd set of these already. Still using set 1. The kids now also prefer eating dinner with these knives. We have never sharpened a knife in the last 10 years. We use this more than the chefs knife. We actually have a Wusthof exactly as in the picture also. Same quality.

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Are you using the 8cm Victorinox Serrated Paring Knife as normal dinner knives?

I'm needing to get a new bunch of steak knives too. Can they dbl up for this? :unsure:
 
abudabi said:
Are you using the 8cm Victorinox Serrated Paring Knife as normal dinner knives?

I'm needing to get a new bunch of steak knives too. Can they dbl up for this? :unsure:
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Yes we are. Me & eldest son use the 8cm & the SO and younger son use the smaller ones.
 
marco79 said:
We are on our 3rd set of these already. Still using set 1. The kids now also prefer eating dinner with these knives. We have never sharpened a knife in the last 10 years. We use this more than the chefs knife. We actually have a Wusthof exactly as in the picture also. Same quality.

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Click to expand...

I would strongly advise against using one of these knives in place of a chef's knife. A good sharp well-balanced knife and proper cutting technique will transform the way you cook. The plastic Victorinox knives are useful in their own way but they will make a hash of slicing work.
 
cerebus said:
I would strongly advise against using one of these knives in place of a chef's knife. A good sharp well-balanced knife and proper cutting technique will transform the way you cook. The plastic Victorinox knives are useful in their own way but they will make a hash of slicing work.
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My wife has small hands and prefers using a paring knife instead of the 6" chefs knife we have.
 
Got one of these a while back.
Well balanced with a good weight and sharp as hell.
Scanpan Classic Santoku Knife

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