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Unread 2017-07-09, 01:51 PM   #1
Corners
 
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Default Recommendations for New Kitchen Knives

So we've been using the same crappy generic block of knives we've had for 17 years now that we got for a wedding present. It's time for something new. I intended to just go buy another block set, but after reading and what I'm considering now is to keep the old block set, and just spending high dollar on a single chef's knife and paring knife. I saw this recommendation from a few people online. What they said makes sense. The bread knife cuts bread, and the steak knives cut (saw) steak. No problems. It's the chef's knife and parring knife that is the workhorse in the kitchen, and ours suck. Ours is cheap, thin, and serrated, and bent all to hell (all over the serrations). Here's what I've come down to.

The Victorinox Fibrox. This seems to be the best bang for your buck knife at only 45 bucks. The reviews are outstanding. - https://www.amazon.com/Victorinox-Fi.../dp/B008M5U1C2

A coworker has the Zwilling J Henckels Signature Chef's knife. Nice knife for the money. 65 bucks https://www.amazon.com/Zwilling-J-He...chef%27s+knife

The Wusthof Classic Chef's knife. This is tried and true German knife. 100 bucks for the chef's knife and paring knife set. https://www.amazon.com/Wusthof-Class...hof+chef+knife

And lastly, I've been looking at some Japanese knifes. I don't have a particular knife picked out here, so if anyone has a recommendation here, let me know. The word on the street is the Japanese steel is harder and sharper than the German steel, and the knifes are thinner. I don't know if that's good or bad for our general type use. But, watching how sharp you can get them as seen in this video (how to use whetstone) makes me take notice (watch at 6:24). Something went wrong. Please make sure you added the video correctly.

Video URL: http://www.youtube.com/watch?v=rTKV5-ZSWcE

Edit: this knife seems to have good reviews and price point for a Japanese style knife: https://www.amazon.com/gp/aw/d/B000LY29NQ#Ask

So, what do you guys have?
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Unread 2017-07-09, 02:58 PM   #2
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The Wusthof is a great knife.


As someone who runs a scratch kitchen for a living, the key with any knife is to keep it sharp. I can do just fine performance wise with a cheapo that way, but it doesn't have the longevity/quality you get from a Wusthof.
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Unread 2017-07-10, 08:35 AM   #3
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This review really sells the Victorinox Fibrox...

Something went wrong. Please make sure you added the video correctly.

Video URL: http://www.youtube.com/watch?v=e50gujs4l-I
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Unread 2017-07-14, 10:25 AM   #4
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I wound up with the 8" Victorinox Fibrox. I paid $39 with tax at Bed Bath and Beyond with a 20% coupon my wife had. It's super sharp. It is plain Jane looking, but it does cut very nice.
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Unread 2017-07-24, 11:27 AM   #5
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You may check out some tips on the best way to handle, clean, etc., your knives. I had dinner at a home with a private chef awhile ago. The chef finished cooking, and almost fell over dead seeing someone try to throw the knives in the dishwasher. He mentioned that they were hundreds of dollars per knife and should never see a dishwasher. It may be something to think about if you are going to dish out decent money for a few of them.
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Unread 2017-07-24, 11:31 AM   #6
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Quote:
Originally Posted by 69Mach351 View Post
You may check out some tips on the best way to handle, clean, etc., your knives. I had dinner at a home with a private chef awhile ago. The chef finished cooking, and almost fell over dead seeing someone try to throw the knives in the dishwasher. He mentioned that they were hundreds of dollars per knife and should never see a dishwasher. It may be something to think about if you are going to dish out decent money for a few of them.
I have heard this before, but don't understand the reasoning of why not to use a dishwasher on knives.

Is it because it sits in there damp after the cycle? Or does it have something to do with the wash process itself?
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Unread 2017-07-24, 12:22 PM   #7
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Originally Posted by Keboh View Post
I have heard this before, but don't understand the reasoning of why not to use a dishwasher on knives.

Is it because it sits in there damp after the cycle? Or does it have something to do with the wash process itself?
They rust. We got a nice set for a wedding gift & I had no clue so I threw them in the dishwasher & they were completely rusted when I took them out.
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Unread 2017-07-24, 12:45 PM   #8
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They rust. We got a nice set for a wedding gift & I had no clue so I threw them in the dishwasher & they were completely rusted when I took them out.
Ya, I have done this to knives before (albeit cheap ones), too.

I should invest in a nice knife set. I cook enough that it would be very worthwhile.
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Unread 2017-07-29, 09:10 AM   #9
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Quote:
Originally Posted by Keboh View Post
I have heard this before, but don't understand the reasoning of why not to use a dishwasher on knives.

Is it because it sits in there damp after the cycle? Or does it have something to do with the wash process itself?
I've never put our good knives in the dishwasher. Not only do they rust, but the extreme temperature changes will cause the handles to start to break apart and come loose. I just hand wash all of my knives.
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