Best commercially available kitchen knives?

[bannockburn]

Still get great service out of our older Wusthof Classic 15 piece set. Steak knives are really nice and my favorite is the 5" serrated utility knife.

 

[HiDive]

I have been through a lot of kitchen cutlery over the years and recently bought a set of Shun Fuji Knives which have not ceased to amaze me since I bought them. They are cool to look at comfortable in the hand and cut like nothing else the I have dealt with.

 

[ilbob]

I have a walmart ss knife. I think I paid $3 for it. Needs regular sharpening but does the job.

I just bought an old hickey butcher knife because I wanted something a little beefier. It has yet to arrive. I think it was $15.

 

[LiveLife]

Looking to improve our kitchen knife collection. What are some companies that make good quality kitchen knives?

I am very hard on kitchen knives as I primarily use poly cutting boards on a daily basis (I know, but I like tossing them in the dishwasher). I use 600/1000 whetstone to sharpen all of our kitchen knives according to this Burrfection sharpening process and use the hone between sharpening.

What is a burr?
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For "best of kitchen knives", check out this comparison video.


Currently we have 3 primary kitchen knife sets along with specialty knives wife uses for slaughtering chickens humanly (Upside down cone and slitting of throat).


Wife's knife set is KitchenAid Classic which includes steak knives with straight blade and wooden block. She uses it seldom as I now do 100% of cooking. It is heaviest of the knives and well balanced for comfortable use. With daily use, chef's knife needs to be sharpened about 3 times a year to maintain the edge.


My primary knife set is Cuisinart 6 knife set from Costco which goes on sale for $22. I keep them in a Henckels knife block and use with 10" Wusthof honing steel. Yes, a great knife set for $22 on sale - https://www.amazon.com/Cuisinart-Classic-Impressions-German-6-Piece/dp/B01M4HMVAA

It is all stainless steel with textured handle. I abuse the chef's knife almost daily and it holds an edge well and only needs to be sharpened like twice a year. I like the set so much that I started buying them to give out as Christmas gifts. Since it takes my abuse so well, I would consider it "Glock" of chef's knives.


My "premium" knife set is made of hand picked knives held in Premio vertical cylinder knife block that takes up little counter space to move around easily - https://www.amazon.com/Premio-Universal-Holder-Without-Knives/dp/B01D0K1OJC/?tag=kitchbyte01-20

Primary chef's knife is 8" Kuma (Goes on sale/Black Friday for $16-$18) based on these Burrfection reviews - https://www.amazon.com/Kuma-Multi-Purpose-Chef-Knife/dp/B01ERJTK1E

Best $20 Budget Chef Knife

Cheaper Knife is Better? - $20 Kuma vs $160 Wusthof

$20 Kuma vs $160 Wusthof Part 2 using same whetstone - Jump to 31:22 for paper cutting comparison. At 32:32, "I wanna say they are equally sharp" "Kuma, very impressive! Fantastic!" ... then later in paper cutting, "Kuma is ... sharper ... cleaner ... Kuma is the winner"
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The Kuma chef's knife is lightweight and remarkably balanced. In comparison, KitchenAid chef's knife feels like a sledgehammer and Cuisinart chef's knife a framing hammer. It is a joy to use, especially for delicate thin slicing tasks and since I am careful with the knife, I only need to sharpen it once a year.

Along with Kuma, I have several Wusthof and Victorinox knives in the "premium" knife set and their edges remain razor sharp.

For slicing chicken throats, wife tried different knives and since she requires "razor sharp" blade, ended up ordering Victorinox 5.5903.09M 3 3/4" Poultry boning knife with Fibrox handle she is happy with - https://www.webstaurantstore.com/vi...boning-knife-with-fibrox-handle/35341821.html

She also uses this boning knife which requires more frequent sharpening to stay razor sharp - https://www.webstaurantstore.com/choice-6-white-narrow-stiff-boning-knife/220KWBONNRW6.html

 

[LiveLife]

One thing in particular is steak knives ... I like using a smooth blade 4.5" paring knife instead.

How about this Victorinox 4" knife? https://www.webstaurantstore.com/vi...e-with-large-black-nylon-handle/35347501.html

Or this Victorinox 5" steak knife set? https://www.amazon.com/Victorinox-6...9:Victorinox&rnid=2528832011&s=kitchen&sr=1-2

And this Mercer 6" steak knife set? https://www.webstaurantstore.com/me...7-piece-forged-steak-knife-set/470M21920.html

 

[Jimfern]

We have traditional Wusthof blades and even a 7" version of the knife I'm recommending.This 5" one gets used the most at our house (cutting edge and handle are fantastic):

https://www.surlatable.com/w252stho...toku/PRO-567511.html?cgid=SCA-428639#start=12

Note we've been cooking every day well before this virus outbreak so it gets used daily.

 

[Slamfire]

They don't.

Is there any ultimate, yield and charpy impact data on Damascus, or san mai? For san mai, I have to believe that as long as the welds held, the blade would have better ductility, flexibility than if a mono piece of the hard steel, which I can see as an advantage. Damascus steels, the layers are so mixed up, I don't know what to expect. All those layers mean welds, and lots of welds, means the probability of a cold weld is high.

 

[HiDive]

The layers of Damascus are not exactly welded; the layers are forged together during the rolling process. They are probably hot rolled in layers and then hammer forged. I have had other kitchen knives that are Damascus type steel and have not seen any type of delamination, I think that would be extremely rare. If it were to happen the manufacturer would certainly replace the knife because of the manufacturing defect.

The Shun Fuji knives that I have are 161 layers with a SG2 Steel core clad on each side with 80 alternating layers of nickel and stainless steel. SG2 is a powder metallurgy produced stainless steel which is more ductile yet harder than VG10 and other similar knife steels. When heat treated properly it can obtain Rc = 64 and still have enough ductility to not chip. I have had no chipping yet with these knives.

 

[Speedo66]

I used to live in Westchester Co. N.Y., home at the time to the headquarters of both Henckel and Wusthof. They both held annual warehouse sales and I’d stock up.

So pretty decent set of knives in the house, and I find both brands to be good for home use.

For steak knives I really like the one piece stainless ones from Henckel, good heft and balance, cut very well, and stay sharp. Feels like a scalpel. Let it slip in your hands while washing it and you’ll regret it! lol

 

[ilbob]

My new old hickory butcher knife showed up in the mailbox today.

 

[JShirley]

While not cheap (nor super expensive), I really love the Spyderco kitchen knives.

The Santoku is a good knife for many kitchen tasks. My other favorite is the 6.5" kitchen knife, serrated (though PE is an option). Add a paring knife, and you can do anything you have to in the kitchen, though I also find the 4.5" serrated extremely convenient.

Spyderco does have some extremely well-priced new knives, like this 6.9" kitchen knife in serrated or PE, and this ergonomically shaped 4.3" knife in blunt or pointed, plain or serrated. I haven't used either of these, but I've owned far more Spyderco knives than any other knife (probably more than all other knives combined) and I have had quality control issues on exactly one out of all of them. It was quickly resolved at no cost. The Z Cut knife is US made, in BD1N, which should be just about perfect steel for most users. I am frankly amazed they can sell them for $20. I plan on buying both pointed and blunt in serrated and Plain Edge.

John

 

[Old Dog]

The wife is a foodie who's associated with a number of well-known chefs through the years ... all she will use are Henckels, so when she says they're the best in the world, I'm gonna have to go along with her (and that's all we've got in our kitchen).

 

[JShirley]

The wife is a foodie who's associated with a number of well-known chefs through the years ... all she will use are Henckels, so when she says they're the best in the world, I'm gonna have to go along with her (and that's all we've got in our kitchen).

Henckels is well known, but knowing about food doesn't automatically equate to knowing about knives or steel.

 

[rust collector]

Styles, steels and economics change over the years. Some great old names are now only brands held by big corporations or are pressed by competition to develop promotional or price point products. I have seen some terrific design and finish in Chinese knives, but the question is always "do they care about their reputation by using high quality steel heat treated properly"? Or is it all about what we see and not how they perform in the long run?

No one ever got fired for going with IBM, but IBM isn't what it once was.

 

[whughett]

Cutco. Wife bought a set decades ago. It’s served us well and every couple of years the entire set gets sent off to the factory for sharpening at no charge beyond return postage. Bullets proof handles. Forever guaranteed. The chefs knife, carving and Salmon knife get the most use.

 

[CapnMac]

The minimum for a kitchen (it is said and I believe) is a chef's knife (min 8"), a paring knife, and a bread knife.

I would only add a boning/filleting knife and a set of kitchen shears to that list.

I insist that kitchen shears have to be both 1. sharpen-able, and 2. taken apart for cleaning. Very few things as convenient for disassembling birds for cooking.

 

[Old Dog]

Henckels is well known, but knowing about food doesn't automatically equate to knowing about knives or steel.

Won't disagree with you on this. In the food industry, like any, brand cachet and sponsorships rule. However, these knives (the pro level) are as good as any steel I've ever used, are easy to sharpen and really hold an edge well.

 

[Armorer 101]

My father in-law was a meat cutter from Holland, for 60 years, had a meat market started by his father outside of Seattle Washington. He carried a wood tool box to and from work every day. In that box were the tools of his trade, his knives from the early 1900s. Every knife was a very early Dexter Russel commercial carbon steel wood handle knife. When he retired he gave me his knives. The knives are no longer made, replaced long ago by cheap imitations. But if you find an old, early 1900s Dexter Russel buy it, chances are the owner will not know what they have.

Oh, I use single plastic clam shell holders for my knives.

 

[C0untZer0]

I thought this was an interesting video.

 

[Boattale]

Over time we accumulate a bunch of Old Hickory kitchen knives.

Steak knives are still a problem. Thinking of making my own.

A.G. Russell sells a nice Italian made steak knife - set or individual.

https://agrussell.com/knife/A-G-Russell-Forged-Steak-Knives-Set-of-Four-AGKK-4ST-4SE

I've got a set of these in the travel trailer. They're good knives too if you can get along with walnut handles.

https://www.chicagocutlery.com/product/walnut-tradition-4-piece-steak-knife-set

 

[Blnt4rcetrauma]

I have had a wusthof since I was a young line cook. It was 100 bucks at a Sur La Table fancy kitchen store. High carbon steel. German blade. I’ve always taken care of it and it has stayed as sharp as the day I bought it. And As a chefs knife I have used it for any and every task. A couple of passes on a steel and she’s ready to go. Full tang, perfect balance it would even make an excellent SHTF weapon

https://store.wusthof.com/collectio.../wusthof-grand-prix-ii-9-cooks-knife-4585-723

 

[Boattale]

I have a walmart ss knife. I think I paid $3 for it. Needs regular sharpening but does the job.

I just bought an old hickey butcher knife because I wanted something a little beefier. It has yet to arrive. I think it was $15.

Those white handle SS knives that Sam's has in the commercial food section are terrific value. I like the boning knives for general kitchen use. Sharpen regularly with the Chef's Choice machine (which I do with lots of knives frequently). They are great working tools. A top drawer chef probably won't be happy there, but I am.

 

[KevininPa]

I ordered Victorinox field dressing kit from Amazon for my son and for my inlaws.
They are excellent knives. They have their own travel bag.
Son cooks, smokes meat for his family and buddies.
Inlaws spend winters out of state. The travel bag is nice, even if just to carry out to the shop.

Edit to add a pic
View attachment 907815

I like that set. Glad you posted it. Has a couple knives that I already have from when I was a butcher. Nothing like being a teenager and being introduced to the kill floor by a couple of older Pa Dutch guys!

 

[Pete D.]

Hmmm. Must be nearly fifty years ago that I picked up a 12 inch Sabatier chef knife. I have it still. It is a full carbon steel blade that I have managed to protect from rust. It takes a very fine edge.
One of my favorite knives is another carbon steel “Butcher” knife. I found it in the back attic section of an Antique store. Eight inches, reminiscent of an Old Hickory but without the stamping marks.
Pretty much all of my paring work is done with one or another of a bunch of Opinel folders.

 

[Kleanbore]

However, these knives (the pro level) are as good as any steel I've ever used, are easy to sharpen and really hold an edge well.

How would you compare them with Wustoff?