"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-11-2019, 02:32 PM   #1
Senior Cook
 
Join Date: Jan 2012
Posts: 104
ISO on advice/info on knives

I hanged around a shopping mall last week and happened to find that there are many many many different brands and shapes of knife. And the price range was very large too.

In general what is the major difference between a cheaper knife and a more expensive one?

I need one for home and I know that different knives are designed for different purposes. What kind or shape of knife is the best for all purposes? I am not cooking as a professional and I don't often cook at home so we don't want to buy too many different knives which is bad for money, storage and maintenance.

__________________

kenny1999 is offline   Reply With Quote
Old 04-11-2019, 03:08 PM   #2
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,028
I'm not into knives either so I have a cheap set that does the job for daily general food preparation.

I have something very similar to this set but I know I paid a lot less than that.
https://www.amazon.com/15-Piece-Kitc...s%2C209&sr=8-6
__________________

roadfix is offline   Reply With Quote
Old 04-11-2019, 03:22 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,947
A couple of differences are the quality of the steel and the length of the blade. The knife will last longer if it's full tang, meaning the blade runs the entire length of the knife, into the handle, attached with rivets. And higher quality steel will maintain a sharp edge longer than cheap steel.

The most important quality, though, is that it's comfortable in your hand. I like a 7-inch Santoku knife, but my husband prefers a 9-inch chef's knife. I think it's also important to have a serrated bread knife and a 3-5-inch paring knife for smaller items. It's safer to use a smaller knife than to try to trim small items with a big chef's knife.

So go back to the mall and handle a few knives to see what's comfortable for you.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-11-2019, 03:25 PM   #4
Sous Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 798
You'll have to figure out what is best for you, as far as how you cook, and what you cook. Cheaper knives, as a rule, won't sharpen up as well, and the edge won't stay sharp for as long, though I can say from experience, some expensive knives don't do well in these categories, either! A chefs knife and some paring knives are a good start, but you have to think about what you will be doing. Would you need a bread knife? A boning knife is an essential to me, but would you be using it? This is why it's probably best to buy knives piece by piece, rather than sets - there are usually dust collectors, in things like that.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 04-11-2019, 06:55 PM   #5
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,450
I would experiment with a couple of inexpensive Dexter Russell knives and invest my money in a good knife sharpener.

https://www.restaurantsupply.com/dex...l-chefs-knives

I have an 8" chefs knife, a 3.5"paring knife, and an 8" slicing knife that I bought years ago at Kmart. Those three knives are all I've ever needed to put a meal on the table.

My knife sharpener is a Chef's Choice that I bought in a thrift shop for $6.00.

Good luck!
Aunt Bea is offline   Reply With Quote
Old 04-11-2019, 06:56 PM   #6
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 20,999
Send a message via Skype™ to taxlady
If you don't cook often, I would consider this set sort of thing. We have some really nice Henckel knives, but we also have a set of these self-sharpening knives. It's actually a built in sharpener in the sheath.

Wiltshire Staysharp 3-Piece Knife Set
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-11-2019, 07:18 PM   #7
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,584
The one knife I wouldn't want to do without is my Santoku knife as I use it for nearly everything. This is a very good review on them.
https://www.seriouseats.com/2018/08/...ku-knives.html
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-11-2019, 07:22 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,439
Check out this brand of knives: https://www.cutleryandmore.com/forschner_knives.htm

It's considered by many as the best quality/low cost option. They offer a wide range of sizes and shapes at reasonable prices.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-11-2019, 07:28 PM   #9
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,028
Quote:
Originally Posted by Kayelle View Post
The one knife I wouldn't want to do without is my Santoku knife as I use it for nearly everything. This is a very good review on them.
https://www.seriouseats.com/2018/08/...ku-knives.html

Aside from the set of cheap knives I have I also have a cheap Santoku knife that I picked up at Costco some years back. I think I paid under $10 for it. It is, by far, my most used knife.
roadfix is offline   Reply With Quote
Old 04-11-2019, 07:40 PM   #10
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,438
Another knife thread.

It's like asking "What is the best color?"

Knives really are very personal. Granted, a ten dollar "Made in Whoknoswhere" knife is not likely to last a long time. But, once you reach a decent level of quality, it comes down to what works for you.

My current chef's knife, which I use the most, is a Victoronox 8-incher that I paid about 40-bucks for. I love it. It works for me, and it feels good in my hand. It is lightweight. My previous chef's knife was considerably heavier (and more expensive). Some people like that, but a lightweight knife just feels better in my hand.

Now, I do have a heavy cleaver for when I need to go Neanderthal on something with bones, but for 95-percent of my knife use, I like my lightweight chef's knife.

Would I like to own a super expensive custom hand made just for me knife someday? Sure. I'd like to own a Ferrari someday, too.

CD
__________________

__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Reply

Tags
cheap, knife, knives

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.