# Kitchen knives advice **URL:** \ **Category:** In My Humble Opinion\ **Created:** [July 27, 2013, 12:20pm UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665 "2013-07-27T12:20:53Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![stoplight](https://avatars.discourse-cdn.com/v4/letter/s/ea666f/32.png) [@stoplight](https://boards.straightdope.com/u/stoplight)\ **Post date:** [July 27, 2013, 9:41pm UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/21 "2013-07-27T21:41:38Z")
> [@Chefguy](#): > > Sadly, my ex now has it. Noooooooooooooooooooooooooooooooo ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [July 27, 2013, 11:25pm UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/22 "2013-07-27T23:25:06Z")
> [@Buffalo\_Bilious](#): > > OK… The next time I need to chop 100 onions, I’ll consider it. > > Otherwise, meh… Don’t get me wrong, I appreciate fine tools for the trade, but end of the day you’re cutting/chopping dead meat and vegetables. It’s not like you’re transplanting a liver or something. … > > YMMV, but all I want to do is cut a godforsaken green pepper for a salad, and the last thing I’m thinking about is the knife’s “balance” or ergonomics. Except if you cook a lot, then there’s an issue of back and neck aches, hand cramping, repetitive motion injury, slippage – which can lead to wicked blade injuries. I have found that a well weighted and balanced and edged knife can help prevent unwanted miseries. ---
**Author:** ![Lacunae\_Matata](https://avatars.discourse-cdn.com/v4/letter/l/8491ac/32.png) [@Lacunae\_Matata](https://boards.straightdope.com/u/Lacunae_Matata)\ **Post date:** [July 27, 2013, 11:45pm UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/23 "2013-07-27T23:45:18Z")
Not to mention that a cheap knife, especially one with handles molded around the tang, versus riveted through the tang, poses a big safety risk. The ex- bought me a set of cheapie knives as a gift once, because I’d said that I needed new knives. Out of politeness, I used those knives until one literally came apart in my hand, at which point I threw them away and went out and bought my own. (Chicago Cutlery, for the record. I bought a set because I needed some pretty ASAP, but they’ve been good. For about $150, I got a chef’s knife, bread knife, paring, utility knife, a steel, and four steak knives. I’ve been using these for about 15 years, and they’re great.) Admittedly, I’m a bit paranoid about knives, ever since my mother injured her thumb very badly when her knife slipped - a skilled surgeon was able to save some use, but there’s still major nerve and muscular damage from the cut. Believe me, the cost of the surgery was far more than the cost of a good knife! ---
**Author:** ![yoyodyne](https://avatars.discourse-cdn.com/v4/letter/y/a9a28c/32.png) [@yoyodyne](https://boards.straightdope.com/u/yoyodyne)\ **Post date:** [July 28, 2013, 12:02am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/24 "2013-07-28T00:02:32Z")
> [@Chefguy](#): > > I used to have a Japanese chef’s knife that I bought for cheap when I was in Japan in the 70s. I used that sucker for everything: chopping, scooping, hacking up chicken or ribs. Shaped like a cleaver, but much thinner and lighter. Sadly, my ex now has it. A [Nakiri](http://www.cutleryandmore.com/nakiri-knives)? ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [July 28, 2013, 12:02am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/25 "2013-07-28T00:02:52Z")
90% of all of my kitchen knife work is done with one of two knives - a large traditional chef’s knife made by Sabatier and a tiny little inexpensive tomato knife made by Victorinox. I loved the latter one so much that I bought two more the same (so I wouldn’t have to hunt for it when I needed it) - and when the handle got accidentally melted, I [made a new one](http://www.atomicshrimp.com/st/content/plastic_moulding/) (I could have just bought a replacement, I know) ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [July 28, 2013, 12:08am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/26 "2013-07-28T00:08:09Z")
> [@Buffalo\_Bilious](#): > > OK… The next time I need to chop 100 onions, I’ll consider it. > > Otherwise, meh… Don’t get me wrong, I appreciate fine tools for the trade, but end of the day you’re cutting/chopping dead meat and vegetables. It’s not like you’re transplanting a liver or something. > > My 12 year old set of WallyWorld knives still works fine with the occasional run-thru on the sharpener. > > YMMV, but all I want to do is cut a godforsaken green pepper for a salad, and the last thing I’m thinking about is the knife’s “balance” or ergonomics. Whatever works for you, but IMO, it’s not snobbery to want to use a decent tool for the job. Have you ever tried using a shitty cheap screwdriver vs a professional quality one? - it’s the same thing - a decent quality tool is suddenly on the same side as you - if you use a cheap one, you’re fighting against it at least some of the time. ---
**Author:** ![Buffalo\_Bilious](https://avatars.discourse-cdn.com/v4/letter/b/e99b99/32.png) [@Buffalo\_Bilious](https://boards.straightdope.com/u/Buffalo_Bilious)\ **Post date:** [July 28, 2013, 12:27am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/27 "2013-07-28T00:27:40Z")
> [@Acsenray](#): > > Except if you cook a lot, then there’s an issue of back and neck aches, hand cramping, repetitive motion injury, slippage – which can lead to wicked blade injuries. I have found that a well weighted and balanced and edged knife can help prevent unwanted miseries. With all due respect, if I got back or neck injuries simply because I’m chopping food, I’d have to look in the mirror and ask myself when I became such an absolute marshmallow of a human being. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 28, 2013, 12:31am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/28 "2013-07-28T00:31:28Z")
> [@yoyodyne](#): > > A [Nakiri](http://www.cutleryandmore.com/nakiri-knives)? No idea what it was. I bought it in a knife shop in Yokosuka. There were some Kanji figures on the blade, but I have no idea what they said: “knife”, probably. The only problem with that knife is that it didn’t have a full tang, so occasionally the blade would fall out of the handle. Still, I never had to sharpen the thing and it was a real multi-purpose tool. ---
**Author:** ![the\_O](https://avatars.discourse-cdn.com/v4/letter/t/eada6e/32.png) [@the\_O](https://boards.straightdope.com/u/the_O)\ **Post date:** [July 28, 2013, 1:15am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/29 "2013-07-28T01:15:24Z")
> [@Chefguy](#): > > I used to have a Japanese chef’s knife that I bought for cheap when I was in Japan in the 70s. I used that sucker for everything: chopping, scooping, hacking up chicken or ribs. Shaped like a cleaver, but much thinner and lighter. Sadly, my ex now has it. I was going to suggest a Chinese cleaver as well. I got one that was inexpensive and, like yours, versatile. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [July 28, 2013, 2:31am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/30 "2013-07-28T02:31:46Z")
You don’t need do drop big money. [Dexter Russel](http://www.fishboneknives.com/dexter-russell-cooks-and-chef-knives/) knives are found in professional kitchens across the country. I always recommend these without reservation. They don’t have pretty wooden handles but the sharpen well, hold an edge, and don’t break the bank. ---
**Author:** ![DummyGladHands](https://avatars.discourse-cdn.com/v4/letter/d/49beb7/32.png) [@DummyGladHands](https://boards.straightdope.com/u/DummyGladHands)\ **Post date:** [July 28, 2013, 3:24am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/31 "2013-07-28T03:24:19Z")
Another vote for a magnetic knife bar, especially with limited counter space. ---
**Author:** ![Jake\_Jones](https://avatars.discourse-cdn.com/v4/letter/j/e0b2c6/32.png) [@Jake\_Jones](https://boards.straightdope.com/u/Jake_Jones)\ **Post date:** [July 28, 2013, 4:33am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/32 "2013-07-28T04:33:56Z")
> [@lazybratsche](#): > > I’ve got Victorinox Fibrox knives. IMO, they’re at the sweet spot of price and quality. They take and hold an excellent edge, though they have very utilitarian plastic handles. That means the balance is pretty far forward, so I ‘choke up’ pretty far and hold them with my thumb, index, and ring finger on the base of the blade. Thirded. Very affordable, excellent quality. I agree with others who support magnetic bars over counter top blocks. [Here’s my setup.](http://www.imageshack.com/scaled/large/812/m3h2.jpg) ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [July 28, 2013, 4:36am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/33 "2013-07-28T04:36:50Z")
> [@Buffalo\_Bilious](#): > > With all due respect, if I got back or neck injuries simply because I’m chopping food, I’d have to look in the mirror and ask myself when I became such an absolute marshmallow of a human being. No, I don’t see any respect there. But I suppose when you’re a God in human form it really is difficult to respect the marshmallows around you. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [July 28, 2013, 4:37am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/34 "2013-07-28T04:37:50Z")
> [@DummyGladHands](#): > > Another vote for a magnetic knife bar, especially with limited counter space. I would be in favor, but I think my wife’s going to veto that. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [July 28, 2013, 4:41am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/35 "2013-07-28T04:41:27Z")
By the way, sharpening a knife and using the steel to hone a knife aren’t the same thing. ---
**Author:** ![Jake\_Jones](https://avatars.discourse-cdn.com/v4/letter/j/e0b2c6/32.png) [@Jake\_Jones](https://boards.straightdope.com/u/Jake_Jones)\ **Post date:** [July 28, 2013, 4:45am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/36 "2013-07-28T04:45:02Z")
> [@Acsenray](#): > > I would be in favor, but I think my wife’s going to veto that. Why? 1. It’s honestly way better for the blades 2. Knives look cool hanging on a wall 3. Knives on a wall are easier to grab and use than retrieving from a block What’s her objection? ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [July 28, 2013, 7:13am UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/37 "2013-07-28T07:13:58Z")
If there are children or clumsy old people who insist on helping, #3 is a huge objection. ---
**Author:** ![Sleel](https://avatars.discourse-cdn.com/v4/letter/s/73ab20/32.png) [@Sleel](https://boards.straightdope.com/u/Sleel)\ **Post date:** [July 28, 2013, 12:13pm UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/38 "2013-07-28T12:13:51Z")
I read through a bunch of reviews and tested several of the recommended knives before I chose a [MAC MTH-80](http://www.onlyknives.com/mac-professional-chefs-knife-8-mth-80-best-budget-chefs-knife/). Global was recommended, but I hated the handles. There’s a site that gives recommendations for a top choice on a product, [Sweethome](http://thesweethome.com/reviews/the-best-knife-set/). Their recommendation for price is Victorinox. I second their recommendation; my bread knife is a Victorinox. Their set recommendation is no surprise, since the same two names always come up as being quality knives: Wusthof’s Ikon and Henckel’s Twin Professional. Again, based on testing in person, Wusthof is slightly better balanced, at least in my opinion. You don’t need a santoku if you buy a chef’s knife, or vise versa. ---
**Author:** ![genuinejon](https://avatars.discourse-cdn.com/v4/letter/g/b3f665/32.png) [@genuinejon](https://boards.straightdope.com/u/genuinejon)\ **Post date:** [July 28, 2013, 12:43pm UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/39 "2013-07-28T12:43:33Z")
I got a Kyocera ceramic paring knife as a gift years ago and was so impressed I started using it for everything. Even though I abused it (dishwasher, glass board, dropped many times), it is still pretty sharp. I’d recommend ceramic for the paring and bread knives–possibly the chef’s and Santoku too, depending on how you use them. If you tend to use them as a cleaver and cut lots of frozen or hard foods, stick with steel. Personally, I’d prefer a good ceramic chef’s ($50-$250) and some Ginsus ($19.99 + SH if you order in the next 10 min) to having a full set of good steel, but my chef’s is on the short side so its very maneuverable and quite often it is the only knife I need. The complaints I’ve heard about ceramics range from the ridiculous, “I’m in the habit of honing every time, you can’t do that with ceramic”, to the more practical, “I cut lots of bone” or “Too sharp and I’m clumsy”. My friend who hated her ceramic paring had a cheap one, when she got a Kyocera she changed her mind. Ceramics clean easily, and fruits/veggies don’t brown as fast IME. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [July 28, 2013, 12:52pm UTC](https://boards.straightdope.com/t/kitchen-knives-advice/664665/40 "2013-07-28T12:52:51Z")
> [@Sleel](#): > > You don’t need a santoku if you buy a chef’s knife, or vise versa. I use the chef’s knife. My wife uses the santoku. [Previous page](https://boards.straightdope.com/t/kitchen-knives-advice/664665.md?page=1) [Next page](https://boards.straightdope.com/t/kitchen-knives-advice/664665.md?page=3)