General cooking knives

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pal251

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I'm getting tired of my sub part cooking knives that I have.... Today it was tough to cut up a measly onion. It's really farking me off, hehe

I am looking at the Victorinox cooking knives and they seem to be pretty decent.

Any recommendations on a general purpose knife, cleaver and paring knife along with a knife block or are knife blocks no good?
 
Victorinox 8" Chef's w/fibrox handle is an very good all purpose knife. Their 12" Granton Slicer with fibrox handle is excellent for slicing brisket. I also have their Santoku, 4" boning and paring knives. They are a lot of knife for the money in my opinion.

A magnetic strip holder is much cheaper than a block, but a block is good.
 
I have a Victorinox 10" Chef and 12" Slicer. Love them both and do 90% or cutting with either. Excellent value for the money.
 
Oh and I have a block but if you are going to just have a few knives, I am with Jim. Just buy a magnetic strip.
 
Use the search feature top right.
Many threads on knives are there, with loads of information!
 
I like the Victorinox or Dexter-Russel Sani-safe knives for good, economical general use knives. I prefer a block although it does eat up counter space. For a paring knife, I have a nice little Wusthof. But, my sister got into the habit of using the Forschner/Victorinox paring knives when she was working at a fishery and they are pretty sharp and cheap.
 
I would like to toss these other knives like these crappy ginsus...yes I said Ginsu. Also we have some Cutco knives that my wife doesnt want to get rid of.

I think getting a 10 inch chef and maybe a 8 inch chef might not be a bad idea. I am looking at them on Amazon. Any reccomendations on a knife steel?

Is there a place online that I can ship my knives to get them sharpened at or is that usually a local only gig.
 
You really need to go to a knife shop or kitchen store and see what feels right in your hand. A $100 knife that fits your hand perfectly is better than a $500 knife that doesn't feel right.
 
buccaneer said:
Use the search feature top right.
Many threads on knives are there, with loads of information!
Click to expand...

The top right requires that you have a subscription to this forum which I see that you don't. ---- yet.:becky:

However, you can use the site specific google search at the bottom of the page in the meantime.
 
I prefer smooth steels for cleaning up an edge. For sharpening, most folks should take it to a local sharpener. If you want to learn, there are both high dollar sharpening systems and simple stones. Many folks who use the Victorinox knives find the pull through sharpeners you can buy at the hardware store to be just fine.
 
Yes I will use the search bar located on the bottom thank you :)


If anyone would like to contribute more though in the meantime I will gladly listen.
 
The Dexter-Russel Sani-safe look to be pretty nice but a bit more pricey.
 
After you read through a few of the knife threads you will see that several brethren who have responded to you already such as Buccaneer and Landarc, to name two, are extremely knowledgeable about knives and whose opinions are highly respected.
 
pal251 said:
Yes I will use the search bar located on the bottom thank you :)


If anyone would like to contribute more though in the meantime I will gladly listen.
Click to expand...

I have many knives and they all work if you keep them sharp. I used my friends shuns last week and they couldn't cut paper they were so dull. Not a single knife out there will stay sharp and eventually you will need to be touched up.
 
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