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Knives

post #1 of 6
Thread Starter 

I am in the market to get a new chef knife and a boning knife and was looking for some recommendations. I'm not looking to break the bank but I also want something that will hold a edge well and I am fully aware quality costs money.

 

Joe

post #2 of 6
The best knives for their price are victorinox/forschner. I've been a kitchen rat for over 35 years and that's what I use!
post #3 of 6
Quote:
Originally Posted by Welshrarebit View Post

The best knives for their price are victorinox/forschner. I've been a kitchen rat for over 35 years and that's what I use!

I second the Victorinox. I have the $35 chef's knife and it has replaced my $125 Wusthof.

 

Also, Dexter-Russel makes some good quality knifes. I have a 12" slicer that is great.

post #4 of 6
Have always had cheapo knives till about a year ago. Bought a $100 Wusthoff 7" Chefs knife and love it! Used a lot every day and still have not had to sharpen it, just hone on a steel every few uses. Of course if I'm hacking thru bone, out comes a cheapo!
post #5 of 6
Also in the market for a new knife for general kitchen use. Have always bought inexpensive knives and always get disappointed after several uses. Don't want to break the bank but want something of quality and can cut through tomato skin repeatedly. Was told by a local culinary arts teacher that a Wusthof Classic was the way to go. Want to be sure before I ask the wifey if I can drop $120 ish on a knife. help.gif
post #6 of 6

I have Wusthoff's and love them. They are a little pricy but should last a life time.

Happy smoken.

David

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