Home Forums Hunting & Shooting Hunter's Campfire Quality kitchen knives. Do they exist?

I use the blister pack crappers with the white tupperware handles you buy from Sam's club.

Throw them in the dish washer all the time.

Have yet to put a stone to them....ever.

Touch them with my steel and chippity chop all day.

I have had a set of Mundial knives in the kitchen for 25 years. The chef's knife and steel get used by me near enough to every day, the others not quite as often, and I have been perfectly happy with them. For dressing and butchering I have a couple of Victorinox "Fibrox" and a Wenger "Swibo", which again are excellent value. Another great buy, and very handy, are the little Victorinox vegetable knives.

FWIW I have a magnetic strip to hold some "second string" knives for my wife and kids to use. They don't do much cooking, but these are knives they can abuse without it bothering me.

That's too funny 5 !

My cheap Chinese kitchen knives with black thermo set plastic handles are tough steel, take a nice edge and are easy enough to keep sharp.
I'm really impressed with the performance of many of the inexpensive Chinese stainless knife blades sold these days.
For 50 dollars or so, you can buy nice set of kitchen knives if you know what to look for.

And take jobs away from American workers in the process.

That's a hell of a deal.

Shun is good.

Just beware of the ones with the Gold Ring on the objective end of the handle. Those suck.

Geno

Wusthof are my favorite for kitchen knives... it is more than how well they keep an edge. They are designed for specific purposes and the weights and blade flex and shapes all work the way they are supposed to.

What “good quality” knives are is entirely dependent on what kind of man you are and expect from them. If you expect them to stay sharp use after use, you probably don’t know what sharp means in the first place. Learn to sharpen freehand, learn to use a steel and when. In by learning, the sharper you keep your knives the faster they will get dull. Perception, you will understand what sharp is. Buy your knives, turn your wife on them and learn to sharpen and touch them up.

Cutco.

Buy once. Cry once.

https://www.bladeforums.com/forums/for-sale-kitchen-knives.890/

I have Wustof steak knives. Do what I need them to do.

For kitchen work, I have a pair of Masamoto knives from Japan that I've been generally very happy with. A Gyuto and a Petty knife.

Like rifles, fit matters. Handle different ones if you're able, and see what's comfortable to work with.

I keep finding that Victorinox offers a quantum leap up from the garbage knives, at a very reasonable price. They may not hold an edge forever, but they also take a fresh edge easily. Balance is great (for me) throughout their offerings. I love their li'l $5 paring knives - they're just handy as [intercourse].

Wustoff & Henckels are usually good bets, so long as you don't go with any "value" lines they've introduced. It kills me to see world-class mfgrs of ANY kind of product who stoop to putting their name on a [fecal material] product. If you see a Wustoff chef's knife for $40, run like hell - it aint the real thing.

I keep saying I'll try a Dexter Russell knife, but haven't gotten it done yet. There are too many favorable opinions about them (from people I actually trust) for them to totally suck. I just don't know how they'll work for me.

You can spend to the limits of your imagination, but only you can say if it's worth it.

Never put 'em in the dishwasher. Go ahead & get a knife block, but don't feel obliged to buy a knife for every slot in it. A 8" (or 10") chef's knife and a parer will go a lot farther than you think. I also prefer horizontal slots on a knife block, over vertical ones - it makes me think I'm not sawing wood with the edges I've worked so hard to maintain.

FC

I'd get a Chef, Boner, and Santoku. White handled Dexters.


https://www.katom.com/cat/chef-knives.html

Also green handled steels. A coarse and fine also by Dexter.


http://www.dexterrussellcutlery.com/butcher-steel/


Then buy a Rada sharpener:

https://www.walmart.com/ip/Rada-Cut...h-Hardened-Steel-Wheels-2-Pack/195265513

I'd get a Chef, Boner, and Santoku. White handled Dexters.


https://www.katom.com/cat/chef-knives.html

Also green handled steels. A coarse and fine also by Dexter.


http://www.dexterrussellcutlery.com/butcher-steel/


Then buy a Rada sharpener:

https://www.walmart.com/ip/Rada-Cut...h-Hardened-Steel-Wheels-2-Pack/195265513

The Henckel knives are very good if you have a Bed Bath and Beyond near your house.

Don't buy the sets though. Plan on spending $30-$50 a knife. They'll last you a lifetime.

Thank you guys for the suggestions. I will be looking for knives this weekend.

Spyderco's kitchen line is really good also.

If you don't like sharpening knives or using steels a lot, their serrated blades are da' bomb.

I have a set of Henckels that I've been using for a dozen years. Augmented by a few Dexter Russell's and Victorinox.

A straight Victorinox boner see's lots of work.

Ken Onion Shuns