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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-03-2013, 08:02 PM   #16
HeSmellsLikeSmoke
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Just type I'm 8" Victorinox chef fibrox in Amazon search.
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Unread 02-03-2013, 08:04 PM   #17
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At cookoffs I only take 3 razor sharp knives with me and a hone.
All victorinox fibrox: 6" semi stiff boning, 8" chefs and 12" slicer. Bout $100 bucks for all of them. Those are the only knives you will ever use again. Awesome quality and the great reviews are all spot on. When budget allows purchase of these knives, buy the matching messermeister guards also. Good luck
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Unread 02-03-2013, 08:13 PM   #18
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Just type I'm 8" Victorinox chef fibrox in Amazon search.
I was asking because the 10 inch knife is about 10 bucks cheaper when you take into consideration the shipping options.
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Unread 02-03-2013, 08:21 PM   #19
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i'd definitely go with victorinox. get whichever you can comfortably afford and use it. later you can use your experience with the first to determine what other knife you want. i have the 10" chefs knife and love it.
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Unread 02-03-2013, 08:30 PM   #20
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The Victorinox is a good enough knife to use for quite a long time. $10 isn't all that much more in he long run. Get the length you will be comfortable with.
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Unread 02-03-2013, 08:43 PM   #21
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Quote:
Originally Posted by BamaMatt42 View Post
Yes, that is the same just 10". That would be much better than the 6" and that is a very good price. If you can get it, get it.

Victorinox is a really good knife, especially for the price. I think you would be very happy with it. I have a 14" Victorinox granton slicer. It came very sharp and holds an edge very well. Some folks don't like them because they are stamped, not forged. But, to be quite honest, in todays world I don't think there is an appreciable difference in quality between a good stamped knife and a forged one.
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Unread 02-03-2013, 10:46 PM   #22
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I don't much participate in these threads anymore, so I should probably point out that I have more money in German and Japanese cutlery in my home right now than most on this forum. I probably have more in cutlery than many have in cookers. Though I don't consider myself a "knife knutt" I can appreciate a good tool.

That being said, I like good analogies, so I'll compare this to smokers and say that perhaps every one should get a Jambo J-7. They are amazing cookers and if you can use one correctly, you're set. Still, they require some work including the possession of a tow vehicle and the willingness to cook on them correctly and all that that entails. Even if you don't want one of those, there's a BGE or a WSM with certain benefits, and to those who want to cook on a budget, there's even a UDS. Indeed I had read from multiple people that you should build a UDS and plan on throwing it away because they are so cheap to build and hard to clean.

I have no argument that the Forschner Fibrox line is an incredibly good value, but based on what was expressed as a desire for cost vs. benefit, I really think that the Bakers and Chefs stuff at Sam's Club may be just what you need for now. You can play around with a Chef's, Santoku, Utility/carving/petty, boning, and paring knives for just a few bucks. $15 was the mark, so let's find a way to meet it, eh? If you aren't a member of Sam's find a friend who is, and if you can't, maybe try mail order. Their stuff is not the best, but it fits your budget fairly well, and will get you by until you know what you like and can buy it. Your other options are spending $30-$130 dollars per blade, and then another $300+ on sharpening tools, or several hours learning how to do it by hand. I think it's worth teaching some one cheaper and easier route, at least to start. You could spend $100 now and find the perfect knife, or you could spend $100 on a chef's to realize that you prefer a Santoku, etc.

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Unread 02-04-2013, 08:26 AM   #23
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Quote:
Originally Posted by dmprantz View Post
I have no argument that the Forschner Fibrox line is an incredibly good value, but based on what was expressed as a desire for cost vs. benefit, I really think that the Bakers and Chefs stuff at Sam's Club may be just what you need for now.
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I agree that for the price paid the Bakers & Chefs knives are decent and do what a knife is supposed to do. I use the 6 inch boning knife (Sams sells a set of 2 with different width blades for around $20) for trimming and prep, set below. They also have set of 2 chef knives for around the same price.



Two pack Boning knives Stain free high carbon chrome finish - molybdenum steel Includes 6" narrow stiff boning knife and 6 1/4" extra wide boning knife Fine edge NSF certified Dishwasher safe Durable & economical Designed for commercial use
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File Type: jpg knife.JPG (14.1 KB, 25 views)
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