Let's Talk BBQ
General => General Discussion & Topics => Product Reviews => Topic started by: deestafford on January 16, 2016, 07:02:55 PM
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Like many of you I have a lot of knives. The ones I use predominately are a 10" chef's knife by Mercer given to me by my son in law the chef, a boning knife by Victorinox the make of Swiss Army knives, and a paring knife. The other day I was watching a chef and he was using a 6" chef's knife to dice onions. That looked pretty good so I decided to get one.
I went to Bed Bath and Beyond and bought a 6" Victorinox chef's knife for about $35. Boy, was that a smart thing to do. I find myself using that knife as much as any other and it is extremely useful and wish I had done it long ago. So, if you don't have a 6" chef's knife I recommend you get one. It will make things much easier.
I really like the Victorinox knifes and they are recommended by Cook's Country.
I prefer to buy my knives from open stock rather than in sets because there are some in sets I would not use.
Don't laugh at the Miracle Blade II knives. I gave my daughter a set over ten years ago and she gave me one that's sort of like a small cleaver and a scraper. It is serrated and great for cheese and potatoes and is exceedingly sharper.
So, there's some info on knives. If you want a great sharpener don't forget that Chef's Choice XV that I recommended back in September. It changes your knives from 20* to 15* for sharper knives. Somewhere here is a thread on that.
Knives are perhaps the most often used piece of equipment we cooks use. Research and get the best and remember, highest price does not always equal the best.
Dee
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We have a couple of the Victorinox knives and they are great. Most of our knives are Chicago Cutlery, purchased decades ago. We have 3 6 inch chef's knives; they are the ones my wife is most comfortable using. It is her go to knife for most tasks. All are very easy to steel between sharpenings. Also have a Dexter pizza knife and a piece of Lamson Sharp. Also very good. I recently bought some pieces of Rada and Old Hickory strictly for use outdoors when cooking on the patio.
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I am with old sarge, I have had Chicago cutlery for a long time, a 6 and a 10 inch chefs knife, two paring knives and a set of steak knives. I have a cleaver too but keep it hid from the wife! :) . I like them since they are easy to sharpen.
My wife had bought a set of Cutco knives and had them when we got married. I told her she paid way too much but over the years I love those knives. They are about 50 years old, made in the USA and guaranteed for life. In the past few years they replaced my boning knife and carving knives and my kitchen shears free of charge. I use the old bread slicing knife almost daily and sharp as new. The blades were all serrated but recently I bought their smooth blade slicing knife and it is great.
My wife bought me a coppertail 6 inch chefs knife for Christmas one year. I gave her heck for paying $50 for it but I use it all the time. I recently bought a Victorinox 6 inch trimming knife from my butcher and I love that thing for trimming fat from roasts; sharp as a razor.
Smokin Don
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I use my 6 inch ceramic knife almost daily. I really like it. After that is my Victorinox knives. My high end Henkels see some use, but not as much as before.
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I was in Costco the other day and one of the vendors they had there demonstrating was Cutco. They have knife sets over $1000! I had no idea they had a line that expensive. Wow.
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According to my wife, I have far too many knives and cookers... in a rational moment, I might even understand her position. I do have a nice collection of knives, but like you, I find myself reaching for the 6 incher most of the time. Mine's a Shun and is scary sharp. Outside, I use a couple of knives I picked up in Ecuador - carbon steel and very sharp. A big one and a smaller one.
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My favorite knife of all the ones I own is the 6 inch carbon steel Peasant Chef's Knife from Lee Valley
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Mercer knives are great. I'm eyeing one of their 6 inch chef knife.