Chef’s knives?

[dan_pdx]

As best as I can tell from google my katana is a generic officer's sword, not a family heirloom. These were machine made, are not considered valuable, and as weapons apparently cannot be brought into Japan to be reunited with a family, and the swords do not have markings to indicate the identity of the officer it was issued to. My dad picked it up after the war when he was stationed in Japan, billeted with a Japanese family. Apparently these swords were surrendered at the end of the war and were brought home by the hundreds of thousands by GI's. I imagine a few of them were taken directly from Japanese soldiers--living or dead--but I'm pretty sure my dad never saw either kind. He was a lab tech on New Guinea before VJ day.

Nice, I learned something today. Definitely a different situation than how I had envisioned your dad coming by the sword. ;-)

[wicked_sick]

These guys are local to me and make nice knives. I have one. The exchange rate will work in your favor.

https://northarmknives.com/product/a...h-chefs-knife/

[papapoopski]

My wife and I are adulting particularity hard these days and it’s time to upgrade to a decent chef’s knife.

I don’t want to spend a ton of money, but she’s an excellent cook and I want to get her something nice.

What brands?


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While going utilitarian can make sense, it sounds like a gift to your wife would be nice with a little bling to it. Having her open up a box with a sexy handle and something exotic looking will get you laid. Just about anything will cut. Get her something that let's her know you think she's hot shit.

There's plenty of great suggestions in this thread.

[SKIP IN7RO]

These guys are local to me and make nice knives. I have one. The exchange rate will work in your favor.

https://northarmknives.com/product/a...h-chefs-knife/

+2 Good stuff! This is my most used knife. Edit: I actually have the Sitka Santoku.

To add: check the BLEM section for some super deals

[Timberridge]

I used this almost daily for last 2 yrs and the edge is as sharp as new without ever sharpening. I don't cut cans or pvc pipe like the Cutco salesman though.

[Dantheman]

While going utilitarian can make sense, it sounds like a gift to your wife would be nice with a little bling to it. Having her open up a box with a sexy handle and something exotic looking will get you laid. Just about anything will cut. Get her something that let's her know you think she's hot shit.

There's plenty of great suggestions in this thread.

You are not wrong.

[BobMc]

You got a real damascus knife for 100? Brand please

I use a steel bar like Ötzi posted to keep it sharp. I sharpen it every couple weeks, just about the time the hair on my arm grows back.

[tgapp]

I use a steel bar like Ötzi posted to keep it sharp. I sharpen it every couple weeks, just about the time the hair on my arm grows back.

looks like a solid fucking knife. vg10 is the shit.

[ötzi]

pfft. It's all about the vg11 these days man.

[wicked_sick]

looks like a solid fucking knife. vg10 is the shit.

It's a mass produced Chinese knife, likely made from a Chinese copy of VG10. Can't argue with the price though, and if it works, it works.

[SKIP IN7RO]

Mexican Blanket micarta handles are hot right now.

[tgapp]

It's a mass produced Chinese knife, likely made from a Chinese copy of VG10. Can't argue with the price though, and if it works, it works.

i understand how these knives are mass-produced, but on the spectrum of utility/artistry, i fall solidly on the side of functionality. my go-to, tojiro dp, are relatively cheap vg-10 knives that hold a wicked edge, feel great in the hand, and are cheap as shit. bobmc's knife looks like a step up.

i'm not a dentist, i just like sharp knives in the kitchen.

[SKIP IN7RO]

^The Tojiro F-502 is a great one.

[bagtagley]

I’ve got a Tojiro DP Nakiri. Fantastic blade, but definitely doesn’t feel great in the hand. The handles are notoriously bad and feel like a square block. I had to sand mine down to smooth it out and remove the edge at the uneven join. FYI-like.

[I Skied Bandini Mountain]

Sheesh, all these pretty knives.. Tools, not jewels.

These are the three that I go to most. The carbon steel cimenter is probably my fave, easy to get razor sharp, found at a thrift store.
The chef's and slicer are about thirty years old.

[~mikey b]

Opinel

[MagnificentUnicorn]

While going utilitarian can make sense, it sounds like a gift to your wife would be nice with a little bling to it. Having her open up a box with a sexy handle and something exotic looking will get you laid. Just about anything will cut. Get her something that let's her know you think she's hot shit.

There's plenty of great suggestions in this thread.

Like a knife with a dildo handle?

Seriously the Victorinox Pro is hard to beat at any price. I use that(8”)or a 10” Zwilling Henckel that my mom had rattling around in her “knife” drawer. She picked it up at the Goodwill. I said “nice knife” she said “it’s yours”.

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[riser4]

Like a knife with a dildo handle?


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Go the other way around. Dildo with a knife handle.

[riser4]

I'm using 30+ yo wooden handled Forschner (Victorinox) that sat for a lot of years from a previous life. I'll try to use those up and then probably buy more Victorinox. 8" Chef, 7" utility, and the flexible boning knife get the most use. I don't really give a fuck about these knives and so they get heavily abused by the Trizor XV. It took a few passes to sharpen them to 15 deg from the angle they were originally given at birth. Between then and now I use to use a dry stone that took way too much work.

[irul&ublo]

Like a knife with a dildo handle...
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[plugboots]

This thread made me buy a new knife. I've used Sabatier Carbon for about 35 years now, (so I guess I should post them in the end of life purchase thread), but they don't have a thin vegetable cleaver. Saw this:
from https://bernalcutlery.com/collection...hand-forged-ca
But bought a $7 Winco KC-101 to see if I'll really use the design.

[old goat]

I have a cheap Chinese cleaver that came with the wok my mother bought me as a house warming gift 40 years ago. It stays very sharp. Unfortunately it doesn't get much use--just slicing frozen ginger. I don't buy whole chickens and other stuff that needs to be broken down. Maybe I should. And if I do need to break something down--like a turkey--I prefer anatomical dissection to the brute force of a cleaver.

[Cruiser]

Can't anatomically remove the spine from a chicken or a turkey, goat. Gotta get through those ribs with some good old fashioned downward force.

On tv I've seen it done with kitchen shears but I can't condone that sort of behavior in my house. I mean, come on, I've got kids watching. What kind of example am I gonna set for the progeny, delicately using kitchen shears to the spatchcock the t-day bird? You know as well as I do that they don't just want the steak, they want the sizzle.

[~mikey b]

I once raised a turkey that was too big to fit in the oven. We used a battery operated sawzall to cut the spine out then cooked each half on its own Weber kettle.

[Ottime]

^^^^love it. Brutal.


Holy shit. Knife fights in tgr. Only read the first page. Save your money. I am a recovering professional chef.

As has been mentioned, keep it sharp and honed. Way more important than brand of knife. Go to a shop. Find the right tool for her. How it feels in your hand is also way more important than brand. It should feel balanced and easily gripped.

I’ve got a mixed set of Henkles and Wusthof and some cheapo brands. All work great for their intended purpose. Some of my cheap knives have failed over the years, but they were cheap, so no big loss.