Home Forums Hunting & Shooting Food, Cooking, and Game Preparation All around chef/kitchen knife

What are you guys using. Looking for quality and don't spending some cash.

Budget, working space, knife and sharpening skills?

9" Dexter Russell breaking knife

Ordered mine off of Amazon and alos got the 9" medium fillet knife, also a Dexter Russell. They are not expensive and are high quality. They take an edge and hold it too. Buy the sheath for the fillet knife and bend it (its easy) as the breaking knife has a curve to it. That curve is perfect for skinning. The handle is white and is textured for a good grip when wet. Blood is like grease and it did not hamper control of the knife in anyway.

I used mine in one day to skin and butcher a 40 lb feral hog and that evening a fat spike buck. Still had a good edge washed it up and used it to cut potatoes for the camps night supper.
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Excellent for skinning
Breaking down carcass
Vegetable cutting
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I wear one all the time at camp.

Best....

Heavy

I just buy the cheap-o white plastic handle kitchen knives from Sam's Club.


Had em for years and years. Use a steel on them every second use or so......never needed to sharpen them.

They live in a drawer, no fancy block. Wash em in the dish washer.

peasant.













I still have Shell gas station knives with the white handle in my drawer......from the 60's.
Mom pawned them off on me when I moved out in '79.
Fill up?
Get a free knife.....
Awesome.

Slave

I seem to manage just fine with Chicago Cutlery, but then I'm rather unsophisticated in all things.

Seems to fit the criteria in the OP.

Looks like someone doessn’t watch American test kitchen.

This one wins year after year, hands down.

I’ve got a couple different sizes and they are great.

Victorinox Fibrox pro Chiefs knife

https://www.amazon.com/dp/B000638D3...hy=9023907&hvtargid=pla-318309867486

This for the past 31 years.

Hodge-podge, the knife block set is Chicago cutlery, bought in a factory outlet in Mo. 20 years ago.
Also a mix of Dexter-Russell and Victronox for processing.

We like our Howe mtn Dale build for my ol lady last year. Koa handle we got in kona just for the build. Dandy blade.

This will do the job just fine, you don't need them all. Get a few that you think you need and don't look back. The Victorinox sharpener works well too, a pass or two and you are back in action. Here is a link from Cabelas, Amazon has some solid deals too. http://www.cabelas.com/product/VICT...eB4-fsqLUYaAux4EALw_wcB&gclsrc=aw.ds

[img]https://drive.google.com/open?id=1mW6FtrmZILdutO9QZN8KZMSPqNDu0QOv[/img]

Ken Onion Shun 8" chefs knife.

Not all that far from the truth!


I am surprised at how often people "sharpen" knives when all they need is a few licks with a steel.

I have a bunch of the Victorinox fibrox stuff. It works pretty well and is easy to sharpen and reasonable on cost as well.

We got a 6 knife Shun block set for our wedding 12 yrs ago. I don't think we'll ever need to upgrade. They look like new still.

My go to knife.... https://www.amazon.com/Dexter-DuoGl...36&sr=8-19&keywords=Dexter+knife

I use this one

They can be had cheaper than this. I think they are great. Have a boning knife and a butcher as well that I use for processing game. Pretty happy with Cutco.

you could do worse than getting one of Larry Rossi's 154CM chef knives. Bocote wood handles. Superb workmanship. look on his FB page
https://www.facebook.com/groups/1521850708128190/

I been using a Henckel Profession for 25 years or more. Its my favorite. I bought another one five years ago but was dissappointed in the difference in the amount of metal and the weight difference so I sent it back. I have a few wustoffe chef knives as well
I purchased 12 year ago. They are pretty good as well.