Start here!! I wanted to upgrade my knives and just went down a rabbit hole.The Victorinox Fibrox line gets good reviews.
So we couldn't suck you into the Japanese blade?Start here!! I wanted to upgrade my knives and just went down a rabbit hole.
I decide to embrace the victorinox knives I had and added a few. They are great, easy to sharpen and if you mess one up it won’t ruin your day.
Go to a few stores and handle the knives you're most likely to use, and buy the ones that feel right because price, reputation and country of origin don't mean diddly when it comes to actually cutting something.Looking for recommendations on knives - specifically a knife for trimming brisket (looks like many use a boning knife) and for carving. I want something that is going to last but not too high priced.
I do still want that one amazing chefs knife but too many choices.So we couldn't suck you into the Japanese blade?
Most of my "daily" knives are Victorinox fibrox handled knives (chef, boning, santoku, paring, 12" granton slicer.) All hold a good edge, and are easily sharpened in my Chef's Choice electric. I do have one "fancy" Japanese chef's knife......I'm the only one who uses it.
R
Both of those were my first knife purchases or very close too, once I started BBQing briskets!I know very little about knives--and less about sharpening--but I bought this 4 years ago and I'm well-satisfied with it for trimming:
https://www.amazon.com/gp/product/B000QCNJ3C/?tag=tvwb-20
When I need a large blade for slicing this works well for me:
https://www.amazon.com/gp/product/B0000CFDB9/?tag=tvwb-20
For routine carving of items such as poultry, ribs, or, say, a Tri-tip I use a KitchenAid chef knife whose link I don't have.
I know very little about knives--and less about sharpening--but I bought this 4 years ago and I'm well-satisfied with it for trimming:
https://www.amazon.com/gp/product/B000QCNJ3C/?tag=tvwb-20
When I need a large blade for slicing this works well for me:
https://www.amazon.com/gp/product/B0000CFDB9/?tag=tvwb-20
For routine carving of items such as poultry, ribs, or, say, a Tri-tip I use a KitchenAid chef knife whose link I don't have.
I don't know how to sharpen by manual process and since I have no ambition to learn I need something with distinct edge guides and a step-by-step guided process, so I use a Chef'sChoice 130 or 15XV. The Work Sharp Ken Onion works well but I don't enjoy changing belts to progress through the sharpening process.
Hilarious I had the exact same thought.I bought the large slicer back in 2011. It's gone up in price since then - I paid $35 and back then, couldn't believe I was paying "so much" for a single knife. It's been good though.
Beginning with a good knife and learning how to take care of it is money well spent.
Thrift store knives that I’ve seen are trash, there is a reason people are getting rid of them. No matter how cheap, when you cut yourself, you will not be thinking about how much money you “saved”! Garden knives are a different animal, kitchen cutlery and gardening tools are far and away different pieces of equipment. Sorry Grant, I feel totally the opposite of your idea here.
When I was 14 years old I bought my first Chefs knife, Chicago cutlery 10” with walnut handle, I’m 63 in August and it is still in my block and sees use daily. Buy buy good equipment, take care of it and it will last you many many years.
The Victorinox pieces I’ve had have served well and are a good value. A good boning knife is good for a lot, a good slicing knife is another good investment. Don’t buy cheap, buy good value which will give you years of service.
Nothing wrong with “Cutco” either, I picked up one of their “adjustable” fillet knives that is pretty darned nice, it wasn’t ap but, it should last me the rest of my life.
End of my sermon.