I need a new knife

[Hawging It]

I can relate to the turkey experience. As for the knife I use an old knife I inherited from my grandmother(circa 1930's to 50's). I only hand wash it and dry it immediately. It still looks brand new. I do have a sharpener(cheaper one) that keeps it sharp. As for newer knives - sorry I haven't bought one in years. The electric knife does come in handy for certain occasions so I keep one on hand.

Chris

I was given my great grandfather's HAWG butchers knife several years ago. Story has it, made around 1900. 12" blade with hickory handle and will shave ya. Needless to say, I guard it with my life.

 

[bill ace 350]

Get some cheap filet knives from Walmart. couple of bucks.

they're good and sharp and actually hold an edge very well

 

[Bearcarver]

Get some cheap filet knives from Walmart. couple of bucks.

they're good and sharp and actually hold an edge very well

That would be my goto knife for all non-electric slicing too!!

Bear

 

[old sarge]

Rada makes quite a selection of stainless steel knives in the USA, many with cast aluminum and or composite handles. They are pretty inexpensive and have a lifetime guarantee. My mother used them for decades and I have fond memories of being in charge of the requisite sharpening.

 

[uncle eddie]

I can put an edge on any metal...you just have to ask yourself how often you want to sharpen it.

A good knife will hold an edge (of course)...but not when you hit a fork or something when cutting. So I opt for lower cost and few more sharpenings.

Old Hickory is a great knife for the money - but not dishwasher safe.
Chicago cutlery is dishwasher safe, but doesn't hold an edge as well as Old Hickory...but is still pretty good and pretty inexpensive.

 

[HalfSmoked]

Thanks for the like uncle eddie it is appreciated.

Warren

 

[old sarge]

I can put an edge on any metal...you just have to ask yourself how often you want to sharpen it.

A good knife will hold an edge (of course)...but not when you hit a fork or something when cutting. So I opt for lower cost and few more sharpenings.

Old Hickory is a great knife for the money - but not dishwasher safe.
Chicago cutlery is dishwasher safe, but doesn't hold an edge as well as Old Hickory...but is still pretty good and pretty inexpensive.

Not sure about the dishwasher for my knives. All wooden handled. In any event neither me nor the missus put our knives in the dishwasher. Hand wash and dry only.

 

[retfr8flyr]

I'll add my 2¢'s to the thread. You have been given some very good choices for good inexpensive knives but you also said you might consider a good Japanese knife. I would highly recommend the Yaxell slicing knife as a great choice https://www.cutleryandmore.com/yaxell-dragon/slicing-knife-red-handle-p136551 I have many Yaxel knives and they do a great job of holding an edge. They are made from American BD1N steel, which is a very hard tool steel and I believe they were the first company to use this steel in a Japaneses knife. My wife beats my knives to death and I only have to fully sharpen them about once a year. Just a quick couple strokes on a ceramic sharpening rod and they are good to go for a long time between sharpening's.