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Evil-g
10-08-2015, 10:53 AM
I finally bought my first good knife. It's a Zwillings Z A Henckels Twin Four Star ii 6 inch chefs knife. I've been reading up on other makers too. Whom do The Brethren recommend.

Deebo
10-08-2015, 10:56 AM
Good post! I've been thinking about getting a good knife or two so I'll be paying attention to this one.

ugaalf
10-08-2015, 11:09 AM
I finally bought my first good knife. It's a Zwillings Z A Henckels Twin Four Star ii 6 inch chefs knife. I've been reading up on other makers too. Whom do The Brethren recommend.


New West Knives make great kitchen knives. Order direct online

txschutte
10-08-2015, 11:09 AM
IMO, you cant beat a Henckels for the price.

I have used a Wusthoff, and it was a great knife, but spendy.

I still have some Victrinox that hold up well.

I have a friend that swears by his Mercer set.

Bludawg
10-08-2015, 11:12 AM
Old Hickory

landarc
10-08-2015, 11:14 AM
Henckels is a great entry to mid-level knives. I question the choice of 6", my belief is that the larger blades are better. I will probably only buy 10" Chef knives going forward.

But, I've really spent too much on knives already

Evil-g
10-08-2015, 11:20 AM
Henckels is a great entry to mid-level knives. I question the choice of 6", my belief is that the larger blades are better. I will probably only buy 10" Chef knives going forward.

But, I've really spent too much on knives already

I figured it would be good to use for trimming SL Ribs. It's really maneuverable and fits good in my hand.

sknabnoj
10-08-2015, 11:22 AM
Not sure how many of you follow Kenji from Serious Eats but, he just did a review on a very affordable knife that he says is out-performing a lot of his much more expensive knives. It's currently on a kickstarter project and the premise is simple knife, simple design great quality. Here is the link to the review:

http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html

And here is a link to the Kickstarter Campain... I am already a backer, excited to see what it's like!

https://www.kickstarter.com/projects/118233123/misen-cook-sharp

landarc
10-08-2015, 11:24 AM
BTW, next and far more important, learn to keep it honed and sharpened

pjtexas1
10-08-2015, 11:30 AM
It's really maneuverable and fits good in my hand.

too bad this isn't in WP.:tsk::tape::tape::tape:

yakdung
10-08-2015, 11:33 AM
Amazon.com: Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20: Chefs Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21J8yPpmjLL.@@AMEPARAM@@21J8yPpmjLL

Evil-g
10-08-2015, 11:41 AM
Not sure how many of you follow Kenji from Serious Eats but, he just did a review on a very affordable knife that he says is out-performing a lot of his much more expensive knives. It's currently on a kickstarter project and the premise is simple knife, simple design great quality. Here is the link to the review:

http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html

And here is a link to the Kickstarter Campain... I am already a backer, excited to see what it's like!

https://www.kickstarter.com/projects/118233123/misen-cook-sharp

I'm going to contribute too.

cueball21
10-08-2015, 11:42 AM
I found and bought a set of knives at Sam's branded by Wolfgang Puck several years ago. The set included a 10" and an 8" chef's knives and a couple of others that I don't use much plus a wooden knife block all for $20. They hold a hone well, but I steel them before each use. I've not had to sharpen them yet.

For me, this is the best cost/quality knife I've yet seen.

Evil-g
10-08-2015, 11:42 AM
too bad this isn't in WP.:tsk::tape::tape::tape:

Choked on my coffee just now!!!

landarc
10-08-2015, 12:33 PM
The Victorinox is a good cheap knife, it is not a fine tool. I know lots of folks will be offended by that opinion. But, to me, the Victorinox and Dexter-Russel knives are workhorses. Far from a joy to use.

DerHusker
10-08-2015, 12:37 PM
I have the Zwillings Z A Henckels Twin Pro S series and love them. I also have some Victorinox and they are good as well.

Ol'Joe
10-08-2015, 12:45 PM
Little late, but I'll give a +1 to bludawg's choice, got a big a** old hickory, can't beat it for bbq needs.

landarc
10-08-2015, 12:52 PM
I do want an Old Hickory butcher knife, but, I am looking for an old one.

Shagdog
10-08-2015, 01:11 PM
Have you checked Ebay (http://www.ebay.com/itm/VINTAGE-PAIR-OF-OLD-HICKORY-CHEFS-BUTCHER-KNIVES-8-/272007312683?hash=item3f54e6352b), Bob? Looks like there's a lot of old ones.. Hard to say what kind of shape the blades will be in though...

doubt3
10-08-2015, 01:12 PM
Wusthof Classic.

Shagdog
10-08-2015, 01:19 PM
Masamoto. or if you're on a budget, Fujiwara.

http://japanesechefsknife.com/

landarc
10-08-2015, 01:20 PM
Have you checked Ebay (http://www.ebay.com/itm/VINTAGE-PAIR-OF-OLD-HICKORY-CHEFS-BUTCHER-KNIVES-8-/272007312683?hash=item3f54e6352b), Bob? Looks like there's a lot of old ones.. Hard to say what kind of shape the blades will be in though...
I want to touch and hold them. So many I have seen the blade is damaged to the point I would have to grind them to restore them.

aawa
10-08-2015, 01:22 PM
My gf has a set of 20 year old Old Hickory knives. The butchers knife is great to use. When I started dating her, they needed sharpening bad. Once sharpened they are great to use.

I also have a 7in santoku that I use for veggies and light work. The Old Hickory butchers knife gets used for most heavy/dense work.

I do have a 8in Victorinox Chef's knife that I use if the gf is using her Old Hickory. Also have a 6in victorinox boning knife for meat trimming, and a Victorinox 12in slicer for briskets and roasts.

ChefJRD
10-08-2015, 01:32 PM
Not sure how many of you follow Kenji from Serious Eats but, he just did a review on a very affordable knife that he says is out-performing a lot of his much more expensive knives. It's currently on a kickstarter project and the premise is simple knife, simple design great quality. Here is the link to the review:

http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html

And here is a link to the Kickstarter Campain... I am already a backer, excited to see what it's like!

https://www.kickstarter.com/projects/118233123/misen-cook-sharp

So tempted right now... :decision:

I have Victorinox set I use in the kitchen. I like how sharp they stay, and how easy it is to hone them, but they are workhorse knives as mentioned. I got mine on lightning deal a year or so ago. I couldn't beat it for the prcie.

Leftwngr
10-08-2015, 01:32 PM
I'm partial to Japanese knives.

http://www.echefknife.com/

Anything from there is just amazing. I am slowly building my collection from here.

doubt3
10-08-2015, 01:33 PM
I'm going to contribute too.

Me too. You can never have too many good knives.

Grimm5577
10-08-2015, 01:55 PM
I've been looking at Shun knives. So sexy and so expensive.

Shagdog
10-08-2015, 02:02 PM
How to Choose a Hybrid Chef's Knife - YouTube

landarc
10-08-2015, 02:16 PM
That's the clip that caused me to stop watching that show. I just have a hard time believing that they think the Victorinox is equal to even a Shun, Fujiwara or Global for that matter.

Shagdog
10-08-2015, 02:19 PM
I always assumed they felt like they had to give an expensive and a cheap option.. I have the Masamoto and absolutely love it.. But yea, I agree.. That's a pretty silly result..

landarc
10-08-2015, 02:31 PM
I don't know that there is such a thing as a cheap Gyuto. The basic design of the blade, with a long 15 edge requires a particular type of steel composition. They're just basically different designs.

cats49er
10-08-2015, 02:53 PM
This may be a little different than most,but I really like Rapala knives.Most models are inexpensive,well made,and hold an edge quit well.They also make kitchen knives under the brand name of Marttiini.I've never used this brand but would love to try them.I also agree with Ol Joe an old hickory is hard to beat.You can pick up used around the south at flea markets fairly cheap if you shop around.

yakdung
10-08-2015, 02:56 PM
I forgot to mention Old Hickory. Doesn't have the mud flaps like the other snob brands, but good functioning US made steel. I have two models 30+ year old models, and still fun to look at and to use. Made by a great US company. Don't let anyone blow up your schnitzel, you do not need anything more to cut BBQ. Remember, inexpensive is not cheap.
http://ontarioknife.com/cutlery

BBQLuver
10-08-2015, 10:05 PM
I completely misread this thread....
My first good WIFE :doh:

hammb
10-09-2015, 07:01 AM
Shun Classic 8" Chef's knife is my one goto high quality blade. And I love it.

I've got some Henckels and some Bobby Flay branded knives that I use for other blades, but the Shun Chef's is the one that gets used for 90% of my cuts.

chicagokp
10-09-2015, 07:24 AM
I have a Fujiwara Gyoto that Buccs sent me and I later got a Petty. I really like both of them. The also carry great wetstones.

http://www.japanesechefsknife.com/WhetStonesForSale.html#Whetstone

NickTheGreat
10-09-2015, 08:11 AM
BTW, next and far more important, learn to keep it honed and sharpened

I need to learn this :crazy:

CakeM1x
10-09-2015, 10:27 AM
I see Victorinox mentioned often as well as Tojiro DP for good budget chef's knives.

Evil-g
10-09-2015, 04:15 PM
I forgot to mention Old Hickory. Doesn't have the mud flaps like the other snob brands, but good functioning US made steel. I have two models 30+ year old models, and still fun to look at and to use. Made by a great US company. Don't let anyone blow up your schnitzel, you do not need anything more to cut BBQ. Remember, inexpensive is not cheap.
http://ontarioknife.com/cutlery

Mud flaps?

erock1320
10-09-2015, 04:39 PM
Even the Shun knives have draw backs (besides the incredible price tag). Have read many reviews of the high end jap steel not being a good choice for bone in meats as the edge is very brittle. I have lost count how many times the victorinox has been mentioned but it is my go to for most every kitchen need. I use it until its dull then start with either the 600 grit or 1000 and finish with a 3000 grit ceramic stone. Holds a good edge and for a cheap knife... cant complain a bit

mchar69
10-09-2015, 05:18 PM
I need to learn this, as well -
BTW, next and far more important, learn to keep it honed and sharpened

One of my Dexters is easy to sharpen, the others never gets real sharp.
I need a 6" boning knife for deer and fish. Pretty stiff, and thin.
Any suggestions?

retired trucker
10-09-2015, 05:19 PM
I figured it would be good to use for trimming SL Ribs. It's really maneuverable and fits good in my hand.

Herein lies the best reason for you to buy and use this knife if it is of a good quality steel that sharpens up and stays that way for a reasonable amount of time and use. If it fits and feels good in YOUR hands, then it will be a knife that you will enjoy.

I agree that a longer blade would fit ME better, but I like the way a longer blade fits my style of use. My wife prefers a shorter blade that is identical to my 8 inch knife for her uses. Fit and feel should be the deciding factor in the purchase of a quality knife.

Omar

yakdung
10-09-2015, 07:18 PM
I need to learn this, as well -


One of my Dexters is easy to sharpen, the others never gets real sharp.
I need a 6" boning knife for deer and fish. Pretty stiff, and thin.
Any suggestions?
Amazon.com: Victorinox 47513 6-Inch Flex Boning Knife with Fibrox Handle: Boning Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21b7Hb8JosL.@@AMEPARAM@@21b7Hb8JosL

Woody Butthrie
10-10-2015, 09:53 AM
This post is one of the reasons I love this forum. I have a couple of decent knives that i have not been able to use for a couple of years due to dullness. While researching some of the knives I have seen mentioned, I found a couple of sharpening videos. I pulled out my grandfathers whetstone and sharpened a Chicago Cutlery and a French SS chefs knife and they are now awesome. Of course, I am now looking at purchasing a Japanese knife and waterstone. Oh, and Bludawg, I also want an Old Hickory butcher knife.

Saiko
10-10-2015, 10:20 AM
Big fan of Shun

sbramm
10-10-2015, 02:04 PM
i have a pile of henkels that do everything under the sun, but i really love this knife. is a go too blade for taking things (ribs, chicken, large roasts, etc) apart. nice stiff blade which i prefer.

Amazon.com: Basics P94823 6" White Curved Boning Knife with Polypropylene Handle: Industrial & Scientific@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21xVMv69p9L.@@AMEPARAM@@21xVMv69p9L

landarc
10-10-2015, 02:11 PM
I need to learn this, as well -


One of my Dexters is easy to sharpen, the others never gets real sharp.
I need a 6" boning knife for deer and fish. Pretty stiff, and thin.
Any suggestions?
You might have to reset the edge on those that don't sharpen easily. Generally, it means the edge of the knife has become so dull that it needs to get the original angle set back to 22 to 24 degrees on each side. I really like my Dexter-Russel Sani-safe 6" stiff boning knife. I don't care for the Basics line, the steel seems a little less capable. Although the price is quite different.

I also like the Old Hickory 6" household boning knife

Richard_
10-10-2015, 09:19 PM
Here's my collection, I use the cheaper knives the most , they hold an edge decently , I run them through sharpener when they get dull , I'm not a production chef , my knives range from $120.00 down to $10.00 , the fish knife is great for trimming brisket

Wustof
Cutco
Rapola
Farberware x 3

Evil-g
10-10-2015, 10:13 PM
Here's my collection, I use the cheaper knives the most , they hold an edge decently , I run them through sharpener when they get dull , I'm not a production chef , my knives range from $120.00 down to $10.00 , the fish knife is great for trimming brisket

Wustof
Cutco
Rapola
Farberware x 3

Nice set of knives. Tell me about the Santoku, looks like a chefs knife. Is there a specific purpose for it?

Mack723
10-10-2015, 11:58 PM
Bob Kramer makes the best knives I've ever used. I like to use Arkansas stones to sharpen mine.