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Old 03-08-2013, 10:39 PM   #1
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ISO - The Best Knives

What are the best knives out there that last, possibly can be resharpened and in a good price budget?

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Old 03-08-2013, 10:51 PM   #2
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Hello M3502
I buy my knives at Sam's Club. They are commercial grade and they stay sharp. Get a good steel to keep them sharp and a good sharpener when then need more. I also have a set of older knives that I bought on closeout from a general merchandise store and they are at least 25 years old. Tonight I sharpened them and put the steel to them. They are like new and razor sharp. All are dishwasher safe but it is not recommended. Wash by hand in soapy water and hand dry... BE SAFE... Don't cut yourself.
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Old 03-08-2013, 10:53 PM   #3
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That's pretty much an impossible question to answer. It's like asking what's the best food?

What's your budget?
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Old 03-08-2013, 11:01 PM   #4
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I'm looking for a good meat cutting knife, a boning knife and cleaver. I heard of Japanese cleavers I'm also interested in. I am not looking for anything outrageous, but for a few knives maybe $100? Is that bad? I just don't know Steve generally what a good "price" is for a "good" knife as opposed to something "extraordinary"
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Old 03-08-2013, 11:40 PM   #5
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I think a mid-range Henckles would be best, for quality and decent price.

I order from Chef's catalog often, I linked to the Henckles page.
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Old 03-09-2013, 04:39 AM   #6
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Dexter Sanisafe handled Dexsteel knives. E.G. model # S112-6 which sells for about $21. Dexsteel is a high carbon, semi-stainless steel which takes and holds a sharp edge but requires prompt hand washing and drying.
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Old 03-09-2013, 06:18 AM   #7
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Quote:
Originally Posted by M3502 View Post
What are the best knives out there that last, possibly can be resharpened and in a good price budget?
I agree, this is a hard question to answer without some more info. Your expectations and budget will help determine what you should buy. As a pro chef I consider anything under $200 per knife to be a pretty decent value, if it's a good one. My most expensive knife cost me $600.

If you're thinking that maybe $30 is a good deal, the Forschner Fibrox line is a good deal. Edge retention is acceptable for a home kitchen and they resharpen easily (provided you know how to sharpen). More money buys you better steel, an edge that will get sharper and better edge retention.
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Old 03-09-2013, 10:50 AM   #8
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For me, Chicago Cutlery is just below Henckles for quality and price.
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Old 03-10-2013, 07:48 PM   #9
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If you spend more than $50 on a knife, you're buying an ornament, not a kitchen tool. I recommend Victorinox. It's used in many commercial restaurants, and you can buy them at a restaurant supply store for around $30.

In fact, I recommend you shop a restaurant supply store before hitting BB&B. You will find a lot of good stuff very cheap.
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Old 03-10-2013, 09:04 PM   #10
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If you spend more than $50 on a knife, you're buying an ornament, not a kitchen tool. I recommend Victorinox. It's used in many commercial restaurants, and you can buy them at a restaurant supply store for around $30.

In fact, I recommend you shop a restaurant supply store before hitting BB&B. You will find a lot of good stuff very cheap.
I don't agree that more than $50 buys you an ornament not a tool. While Victorinox knives are serviceable for kitchen use, they are not the best available tool. Depending on one's level of expertise, a more expensive knife made with a different steel can provide better service. Whether or not you want or need better service is another issue.
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