Smokin-It User Forum!
Accessories => Gadgets and Gizmos => Topic started by: Meatball on January 29, 2017, 06:07:34 PM
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Curious as to what folks like to use as far as knives for there cooking .... I cant be the only one who loves shopping for them....lol
I have had great luck with the Dexter Sani Safe line. Good quality and pricing, holds edge well. What's everyone else using?
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Cutco, but I'm sure the daggers will be out on that choice:)
Easy to find not so new, factory free sharpening!
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I think you might want to consider different brands for different knives in your collection, but as an all around recommendation for price and quality, I would say Victorinox with Fibrox handle. Made by Swiss Army. Very reasonably priced. High quality steel blade. 15 degree edge. And even though you should probably never put your cutlery in the dishwasher, at that price I don't feel bad about doing that. If I could say anything negative about Victorinox, is that they are not sexy looking, so you might want to look into purchasing a good knife tray designed for drawer storage. Or buy protective sheaths so you can hide them in a drawer. ;D The handle looks kind of "cheapy", but fact is, it is very well designed, ergonomic, non-slip, and comfortable. Also, the fibrox handle is relatively lightweight, and I tend to like a more balanced weight in the handle like I get with my Henckels and Wusthof, especially for Chef's knives.
Here is some "light" reading if you'd like to learn more about knives, different types of steel manufacturing processes, etc.
https://www.cooksillustrated.com/equipment_reviews/1433-chefs-knives
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In the house, Chicago cutlery, over 30 years old. Outdoors, Old Hickory and Rada.
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+1 on what Kari said. I have a variety but I love the Victorinox knives. They just work....
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I have several Victorinox knives and really like them.
They are a great value knife that is not showy, but is functional, has a good quality of steel for the money, holds an edge well, and just gets the job done.
The Victorinox knives that I primarily use are boning knives and my Granton edge slicer. I have several boning knives that I have used for deboning many a deer/hog and they seem to hold their edge way better than my other knives that are of lesser quality. I am fairly rough on my knives, often using them to debone partially frozen deer/hog carcasses and they just keep on doing the job.
For more delicate and refined uses I may spend a little more money on a knife, but I haven't really found the need so far.
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For more delicate and refined uses I may spend a little more money on a knife, but I haven't really found the need so far.
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That has always been my belief, you can find a decent knife at a decent price that is more then capable of doing the job at hand. I have seen friends spend large sums of money on knives only to see them misused and abused.
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Victorinox has a nice 7 piece set that comes with a bag and sharpening steel that I have seen on sale for under a hundred dollars. I gave a set of these to a friend of mine and he swears by them.
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+1 on the Victorinox line. I have 6 different ones (bonings, chefs, slicers, butcher) and they have been exceptional. No complaints whatsoever, just praise. Webstaurant has very good pricing and excellent customer service. You can't go wrong with this line.
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The thing I like about the Dexter and Victorinox line is they are good knives vs quality for the price, hold an edge well and the handles are comfortable to work with. Ever since I saw someone use a 250 dollar knife as a bottle opener I never use anything but these for grilling / smoking around people.
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I think you might want to consider different brands for different knives in your collection, but as an all around recommendation for price and quality, I would say Victorinox with Fibrox handle. Made by Swiss Army. Very reasonably priced. High quality steel blade. 15 degree edge. And even though you should probably never put your cutlery in the dishwasher, at that price I don't feel bad about doing that. If I could say anything negative about Victorinox, is that they are not sexy looking, so you might want to look into purchasing a good knife tray designed for drawer storage. Or buy protective sheaths so you can hide them in a drawer. ;D The handle looks kind of "cheapy", but fact is, it is very well designed, ergonomic, non-slip, and comfortable. Also, the fibrox handle is relatively lightweight, and I tend to like a more balanced weight in the handle like I get with my Henckels and Wusthof, especially for Chef's knives.
My thoughts exactly. There was a period that I was looking to get a good knife regardless of cost - I wasn't happy with my Shun - so I spent many hours reading about countless knives, checking forums, websites, etc etc. I even checked Cut Brooklyn who sells his handmade knives for $750 (didn't care for them, honestly). And in the meantime, I got the Victorinox 8" as a temporary knife... and I never looked back. Ok, true, it's not sexy, but it's a terrific knife, easy to sharpen, feels great in my hand, and does what it needs to do exceptionally well. I also got the Victorinox boning knife, and it's been fantastic too, allowing me to debone a whole chicken very quickly. The Victorinox aren't just great relative to cost; they're great, period.
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Victorinox has some higher end forged knives that are sexy. I use the Victorinox Classic knives and love them. I have a set of German made Wusthof steak knives that are nice.
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Victorinox, Randall Made, Lee Olsen Jr, Chicago Cutlery, Henkel, Old Timer, Buck, Case, Kabar...
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You can't beat Forschner for high quality blades that are reasonably prices. The 10 in. slicer is my go to for brisket!
https://smile.amazon.com/Victorinox-10-Inch-Slicing-Rosewood-Handle/dp/B0019X3J5A/ref=sr_1_222?ie=UTF8&qid=1499891511&sr=8-222&keywords=forschner+knives/
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I use Shun, F. Dick, Global and have a few victorinox with the fibrox handles.