Kitchen Knives

Hey Guys, I'm looking for a good set of knives to filet and chop meats and veggies. Any recommendations....

Thanks in advance.

Good and cheap or just good? 

Good and cheap are Victorinox Fibrox Pros.   Won't break the bank.

From there the sky is the limit.  I tend to drive Japanese knives.  But when my kids moved out they took my Victorinox knives. 

I've had my Henckels set for 30 years. Was a lot less expensive then but no sign of any breakdown so worth it

I've had my Henckels set for 30 years. Was a lot less expensive then but no sign of any breakdown so worth it

Co-signed.

My 4 star Henkels also have about 30 years on them and are as good as the day I bought them with everyday use, mostly at home but back in the day also some catering work.

I have a mostly complete set of CutCo knives. Not bad, hold an edge well, and come in pretty useful varieties. Usually about $100/per - my MIL got me one for Xmas every year for a while.

Sometimes they have a booth at Costco, discounted from their regular retail price, and a bundle price too.

Good and cheap or just good? 

Good and cheap are Victorinox Fibrox Pros.   Won't break the bank.

Victorinox, F. Dick, and Dexter-Russell are some of the better, affordable blades i've come across.

My everyday knives are Dexter Russel,

Pop onto Amazon the sky is the limit, TLW was just looking at them on Amazon.

I appreciate the help. I'm looking for a knife that I can also say it's lasted me years. A few bucks in price different ain't going to matter.  Now, if I wanted to sharpen them is there a great tool to keep them sharp that you guys use?..

Thanks

I got a set of Henckels from Goodwill recently. Score!
I sharpen them with Japanese stones.

Hi Chuwy4,

Clarification question, are you looking for a knife that can fillet *and* chop meats/veggies? An all-in-one knife, so to speak?

IMHO, it's going to be difficult to recommend anything, since personal preference is going to dictate how you use/like the knife.

I also have a Henckel's 4star 8" chef's knife, and while I love how the handle feels and how the blade holds an edge, it is a PITA to sharpen. The bolster on it is also a hindrance when sharpening, and my 24 year old knife is starting to look like a hybrid chef/boning knife (bolster protrudes from the heel).

I then moved on to a 21cm Hon Deba (bought it in 2015 Kyoto Japan from a mom&pop store, unbranded for yen$2700), and while it's a very versatile knife, I found that the length was not a good fit for me.

I then bought a 16cm Deba (2018, Hualien fish market in Taiwan, again, mom&pop store for basically $5USD) and it's been my favorite knife by far. The length is perfect for me. I use it as my everyday kitchen knife. Filleting and breaking down fish is no problem. It's my goto for breaking down chicken, chopping/slicing veggies, etc. I've already promised friends and family to buy the same knife for them if I ever visit Taiwan again, lol.

I also have 3 traditional Chinese cleavers, a Wustof 10" chef's knife that I hate, and 3-4 paring knives.

On the water, I always have a Hen & Rooster fixed 6" drop point, and a 4" Dexter as a "bait" knife.

As far as keeping it sharp, get a good Japanese waterstone. I use the King 1000/6000 grit: https://www.amazon.com/KING-KW65-Combination-Whetstone-Plastic/dp/B001DT1X9O/ref=sr_1_5?keywords=king+waterstone&qid=1657298375&sprefix=King+watersto%2Caps%2C139&sr=8-5

I made my own sharpening knife bridge out of scrap 2x4s.

I guess what I am trying to say is, don't spend the big bucks on a knife until you've tried it and a bunch of others. There are a variety of styles, lengths, and materials to choose from. Find one that works for you.

I'm not a chef, just an engineer who likes to cook.

Lots of great advices.

Just a note, that while Zwilling Henckels are good in general they now have lower-end (i.e. not so good of a deal) models. Same with some other brands.

Victorinox Fibrox is a great cheap $30 knife. I have several higher end knifes, but always use Fibrox if there are bones. Just remember, if you go with a harder steel (e.g. most popular higher-end Japanese knives) remember they tend to chip on contact with bones. But fantastic otherwise.

Also, you asked about set. Usually sets have many extras. Chef's and a small 3-4" paring knives are what I only use (plus cheap cleaver to break bones, and Shun fillet/boning knife)

Also, some people like Japanese style veggie knives (Santoku, Nakiri).

I found it's good to have several (many) knives around, but then it easily becomes a hobby

I got an old 4 stone system at home….. I’m at the VA with pops in Portland so can’t look at the brand right now…. But hand sharpened with good stones is always best.

... if I wanted to sharpen them is there a great tool to keep them sharp that you guys use?..

Japanese water stones, as Mako1 mentioned. If you keep on top of it your knives will only need a quick touch up every couple of months. I use a ceramic steel before each couple of uses so the blade never gets too far away from where I want it. Sharpening with water stones has a learning curve.

I suggest avoiding any knife with a thick or substantial bolster that reaches down to the cutting surface. Many Henckels are such knives. As are wustoff. Victorinox stops the bolster before reaching the cutting surface so it passes this test. This is what I am referring to … the big chunk of steel hanging down behind the blade. Avoid knives like that.



If you don’t expect to have the knife for more than a few years a bolstered knife is ok. If the knife is something you can see using until your dying days, get a knife without a bolster. Most Japanese knives do not have a bolster so they are made to be used indefinitely.



ETA: I just looked at the webpage I got the picture of the bolster from … it is a good, quick read with info on why I suggested avoiding a bolstered knife. After reading the article maybe you will have a different opinion.

https://www.thespruceeats.com/bolster-cutlery-knife-bolster-1907619

... if you go with a harder steel (e.g. most popular higher-end Japanese knives) remember they tend to chip on contact with bones. But fantastic otherwise.

I don’t think Japanese knives with their higher carbon content in the steel are as delicate as you suggest.  My experience is they cut into the bone without the blade chipping. My experience is also should I carelessly allow a couple knife blades to bang together there will most definitely be chipping in ways the German knives wouldn’t chip. Japanese knives don’t appeal to everyone. I am fond of my single bevel usuba for cutting veggies. It has a very thin blade, won’t chip if it hits bone but it will chip if you look at it wrong.

Something no one tells you about Japanese knives is the stupid wooden handle needs to be regularly oiled. Some folks use chamomile oil, I just use cheap mineral oil from the drug store. Also use the mineral oil on my cutting boards.