Anyone know of a decent brand of kitchen knife that won't break the bank?

Thanks.

Not chicago cutlery, won't sharpen.
We have some Victorinox paring knives that we like.

Those white handled Dexter or Russell/Dexter made in USA are the best in my opinion, rugged and stay sharp a long time they are in the medium price range. Their diamond steel is price but will keep them razor sharp.
Steve W

Second vote for Victorinox.

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Life Member NRA Since 1985

We recently bought a Cutco kichen knife set.

Made in the U.S.A. (Olean, N.Y.)

Not cheap, but they are guaranteed forever and that includes free factory sharpening.

To be honest....my son was selling them for a summer job this past summer. But, I know people who have had Cutco for thirty-forty years and swear by them.

Expensive, yes. But when you figure that they are a one-time purchase guaranteed forever, no.

I really like using them.

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'Merica!

I bought a set of Ginzu Knives about 15 years ago and they've actually done a great job.

Welcome To Genuine Ginsu...

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- Change it back -

My wife had a set when we got married 27 years ago and they've been great. Not cheap, but quality never is. Have sent them back to Cutco for free sharpening with a one week turnaround. There were two serrated knives they replaced for free because of damage to the serration. Oh yeah, they sent me a new sharpener for free, too.

Victorinox. I have parers and a sandwich knife, with a rounded-tip five-inch blade. They cost about $5-7. Some parers have a serrated edge, others smooth.

My other knives are by Wusthof Trident and J.C. Henckels.

I was in Target this week and saw that they have Henckels knives made in China. The logo symbol had only one stylized human figure, not their usual twins. But the hang tag said they use German steel, and quality looked good.

I know a couple who own the only really good knife shop in this area, in an upscale shopping mall. They recommend Wusthof Trident, and they have a sharpenening service.

The largest kitchen knife I own is a six-inch bladed Wusthof utility model. But I eat out a lot and use a lot of canned foods. I guess that if I needed a larger knife, I'd just use a hunting knife. I never carve a turkey at home, or I'd get a carving set.

I owned a good set of Henkels for 20+ years. They were pretty good and I cant complain about how long they lasted, but I always thought the steel was on the soft side. When it came time to replace them I did lot of research and bought some Japanese style kitchen knives (Tojiro Brand) which were rated pretty well. I have had them for a couple of years and really like them. The edge geometry is thinner and they cut like mad. I dont have to touch them up as often as the Henkels. I would buy them again in a minute.

Simply visit the nearest Restaurant Supply store.., anything/anywhere else will be over priced.. Shop where the Pro's shop..

Carbon Steel will hold an edge longer than Stainless, but will not " Look" pretty.. Dexter/Russel come to mind.. Most have the " White/Sani Safe" handles..


Invest in a good sharpener.. Edland comes to mind..

The 401 or the 395.. google Edland very expensive.. " NEW" on Amazon.. but can be had by shopping the used section of the restaurany supply house.

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SWCA #2306
DAV in honor of POP

For the last 5 -6 years I've been using kitchen knives from A.G. Russell and have been very pleased with them. Hold an edge well and easy to sharpen with a Crock stick or touch up with a steel. The prices are very reasonable for the quality or their product.

Remember that quality knives are a joy to use and will last for years, so don't let price be the total deciding factor.

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Always Stay Strong!

Sam's Club sells Baker's & Chef's brand pretty reasonable. They are made in Brazil from German steel and seem to hold their edge pretty well. Restaurant grade so they are easy to keep clean too. We bought a set 3-4 years ago and they are holding up well to daily use here.

I have used a set of original Gerber Balance Plus kitchen knives for about 30 years. Takes an edge easily, and keeps it. The handles are cast aluminum, weighted in such a way that all the knives have the same balance point.

The downside is that they are no longer produced. You can find them occasionally on Ebay. Look for the ones before Fiskars bought Gerber. The Fiskars have good steel (I have a few), but the handles are a polymer compound, and don't balance as well.

Buck

I spent many years in commercial kitchens, and the basic knives they used were Forschner by Victorinox and Dexter Russel. While I have many high quality Henckels, Wusthof and even a forged Japanese bi-metal Deba I also have a set of Foschner knives as back ups and loaners. I personally feel the cold rolled Forschner with the rosewood handles to be the best bang for the buck in professional grade cutlery. Another one of my Favorites are the Warther knives made in Dover OH.

http://www.swissarmy.com/Forschner/P...product=46057&

http://www.warthercutlery.com/the-chefs-set-162.html

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Regards,
Guy-Harold Smith II

Chicago Cutlery stainless is good enough for me. I'm not a cutlery snob.

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VIVERE MILITARE EST

Here's a thread I started back in '09. Hope it helps.

http://smith-wessonforum.com/lounge/...en-knives.html

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Regards, Ron
USASA 1965/69

The Sam's Club brand "Bakers & Chef's" is what I give to my employees to use, they suck at taking care of equipment.

I personally use a set of Cold Steel kitchen series knives. The price is very reasonable, and the performance is good. Top of the line knives will hold an edge longer, but the Cold Steels are not bad at all for my kitchen. Dexter Russell also.

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I hope I copied that right

Cutco makes really good stuff. I will confess that I bought my wife a set at a gun show used for 1/3 the cost of a new set.

But when I do the cooking, I go to the Case kitchen knives we got for a wedding gift 40+ years ago.

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6/23/2022

Oscar Mayer (here in Madison, WI) used to 'issue' Chicago Cutlery to all of their meat cutters. A few years ago they were given Forschner knives to use on a test basis. After the test period was completed the meat cutters wouldn't give the Forschner knives back. I found one new Forschner knife at a St.Vincent de Paul store for around $5 and I love it. I also have a set of Chicago Cutlery which I never use anymore.

Have some Cutco table knives that work great for most anything. Then have a partial block of Wusthof's that work well, sharpen easily--and most importantly don't rust! Had a set of Henckel's International that rusted even when hand washed. *Henckel International is the cheapy throw away brand--not to be confused with Zwilling's Henckels, which is a quality brand comparable with Wusthof.

I've had frou-frou knives for 20 years, but there was a great New York Times article a few years back on the subject and they recommended - as dtrina does up-thread - Dexter-Russell white handled cheap-os. I've purchased several and use the heck out of them - I've been quite pleased. Anticipate paying under $20 for a nice chef's knife. (I use a Lansky sharpener, maybe once a year.)

I make most of my own kitchen knives from 3" paring to the 10" chef knife in the above picture. I have been out of the knife making business since 1996, however, when I was making/selling kitchen knives, I based a lot of my designs on production knives from Cold Steel, Dexter Russell and Forschner. In addition to those three companies, I like Chicago Cutlery and Farberware Pro knives.
Mark

I have some Chicago, bought at the outlet in Lebanon, MO, and I've been very happy with them. Just run them across the steel I bought at the same time and go to town. I'm pretty picky about a sharp knife in the kitchen, so if they wouldn't sharpen, I'd have thrown them out.

Henckel used to make good knives. If you can find some 20+ years old, you'll be good to go.

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Insert short witty words here

30+ plus years ago when my best friend got married I gave them a set of Wusthof knives as a wedding present. The tip got broken on one of the smaller knifes and he went to a knife shop to see about replacing it. When he explained it was a wedding present from a friend the shop owner asked if the friend was a professional chief. My friend replied: No, he’s a carpenter. The shop keeper thought a moment and nodded his head in understanding and said: OK, that makes sense. Quality hand tools are quality hand tools regardless of the trade. After 30 plus years I’d bet those knives are the only wedding present that still gets daily use.