Let me start by saying....I am very cheap. If I can find something that will do the job for less....I am there.

I don't want to spend a lot for high end steel.

is there an all around knife you use in the kitchen for meat and other kitchen duties. If there is more than one knife...I am all ears. I am sure I will get counseled on the finer steels will hold and edge and cut through fajitas like butter......I get it.

Would prefer the lower end price knives that still posses all around kitchen uses.

thanks in advance

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if you're gonna be a bear...

Grohmann Knives are excellent and thier seconds are great deals.

Clearance : Final Sale 8" Forged Chef

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No school like the old school.

Victorinox, I used them professionally for many years and still use a couple to this day. Not cheap, but not expensive either.
Victorinox 47057 Rosewood 3 Piece Chef Knife Set

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Regards,
Guy-Harold Smith II

Low cost Chicago Cutlery knives are easy to sharpen and usually around or under 20 dollars, they are not expensive but will do a job. Really easy to sharpen means they will usually be sharp when needed, for me anyway. I am frugal not cheap...

My favorite all around kitchen knife is a 6" Utility style blade. It can be used for almost everything and I have great control over it.

My 6" utility knife is a Chicago Cutlery with a forged blade, full tang and a very comfortable polymer riveted handle. The steel holds a pretty good edge and it cost less than $10 on clearance when I bought it years ago. They no longer make this style knife, but several other manufacturers make something similar.

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My sgntr is mor thn 30 chrctrs

IMHO, the best overall kitchen knife is the 8" chef knife. My Chicago Cutlery 8" chef knife has been my go-to knife for many decades. Be careful not to go to cheap and buy one where the blade flexes.

I have Old Hickory, I think the same as Chicago Cutlery. Good
Carbon steel, easy to sharpen and hold an edge. Ontario also
has the same line. Dexter & Russel also have good quality
knives in same bracket. They are not fancy but do the job.

This^^^^

I have a magnetic rack near stove with all sorts from Henckels, Wusthof, an old grain company freebie from the last century and an assortment of Victorinox. The Henckels are probably the worst value and the Victorinox far outshines them for the money.

The Russell Green River Fisih Knife is a handy size, with a 5” blade. About $11.

The Old Hickory butcher knives are inexpensive, but, like the Green River, use 1095 carbon steel- easy to sharpen, and they hold an edge well. You probably don’t need the 14”model, but they come shorter, with 10” and 7” blades. Under $20

Because of the Scandi grind, Moras aren’t supposed to be all that great in the kitchen, but I have found the Companion works quite well, even as a slicer. Also less than twenty bucks.

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Not in jail.

Dexter Russel! I still use the first knife I ever bought, daily, a 1963 DR 6" filet. 2 full sets of Henkels don't stink, but I couldn't afford them now, 1 gifted, 1 inherited. The 6" chefs probly gets used second most. EDITED to 6". Why do guys always call 6", 8"?

For an inexpensive knife that takes a super edge and will last a lifetime you can't beat Old Hickory. My grandmother had one she used for probably 50 years. She wouldn't use any other knife. It had been sharpened so many times it looked like a rainbow but it was still razor sharp after a stroke or two on a stone.

They won't hold an edge like a modern steel knife but they will take an edge and hold it long enough to get some work done. Just keep a stone nearby and sharpen it often - it sharpens very easy - and you'll have a knife that is hard to beat at any price.

BTW the company has been making those knives for about 90 years.

A 7" butcher knife runs around $12.50. It's still the first knife I reach for when I want to cook. I have a really nice stainless knife (cost about $40) the kids gave me too but I feel connected to my past with the Old Hickory. They make a whole series of kitchen knives so you can buy what you want.

I might get a Nada for a paring knife to be honest. They work great if you can sharpen even a little. I cooked for my family for decades and I know what a good knife can do for you.

Here's a link to the Old Hickory knife web site. It's about the only place to get them I believe.

Old Hickory(R) - Cutlery

Another Old Hickory user here.

I like the old hickory brand also and order most of my knives from smokey mountain knife works they generaly have clearance sales this time of year check out their web site they also have a beautiful showroom if you are ever in their part of Tennesee.One thing I would like to add about the carbon steel in old hickory knives you do need to keep the lubed use vegetable oil just a drop or so and wipe the blad down after use or you can do like most of the pros who use carbon steel in their kitchen use food grade mineral oil it is actually a great lubricant even for firearms and contains no petroleum product of course .

Have you got a Harbor Freight close by? If so, go look at their ceramic knives. They have three different sizes, 3, 6,8 inch IIRC. We have all three and use them the most of any of our kitchen knives. Very inexpensive.

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USMC 69-93 Combat Pistol Inst.

I have a large assortment of Chicago Cutlery brand (mostly Walnut Traditions series) which date back to the 20th Century and US manufacture. They are great knives, but I'm not fond of the newer Chicago Cutlery brand knives of Chinese origin.

Years ago I was looking for cheap kitchen knives to take hunting and fishing. I picked up a two pack of boning knives at Sam's Club for under $20. They were Tramontina brand made in Brazil from "Stain-Free High Carbon German Steel" and insert molded with white plastic handles. I was amazed with them and bought additional models. They are also marketed at Sam's under their Baker's & Chef's brand name. I'd buy more of these before buying Chinese made Chicago Cutlery.

I like knives that fit the job, but if I only had one kitchen knife I'd want it to be an 8" chef's design.

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My best knife is an 8" Chef's knife marked "Calphalon" that my wife found at Goodwill (she's one of those) for $1.50.

Nice full tang. Came sharp, and stays sharp with minor maintenance. I mean fillet chicken breasts in one smooth stroke sharp.

i can cut any food item ive ever ate with a cheep wore out serrated stake knife

'Dexter' brand purchased from a local restaurant supply store have been very serviceable and low cost. Many sizes and types, easy to sharpen and maintain a nice edge. Look very similar to the Sams club knives mentioned above.

I bought this set of Cuisinart knives and they cover all my kitchen needs. I cook everyday so they get a lot of use. They hold an edge if you do not put them in a dishwasher. They can be rehired easily. I use a simple sharpener with both metal and ceramic tools in one.

Here is the set: Buy Cuisinart(R) Classic Triple Rivet 3-Piece Cutlery Starter Set from Bed Bath & Beyond

Victorinox Fibrox Pro Chef's Knife, 8-Inch is my "go to" knife

I have Henckels, Forschner, and Victirinox, all bought at goodwill and ARC and Dav stores for less than $5.

My wife's favorite, go to knife for all around cuttin' and choppin' chore's this Kitchen Aid knife.


Takes and keeps a pretty good edge.

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Keep on Chooglin'

Old Hickory makes knives with carbon steel, not stainless. I hate stainless knives. These are the best inexpensive kitchen knives on the market.

The very best kitchen knives are the old, carbon steel Sabatier knives. No longer made but worth hunting down although they are very expensive.

I recently bought a few Cold Steel Kitchen Classics series knives for my second home. They are very sharp and run between $15-$25 each, depending on the model. Available from Cold Steel or Amazon. Best wishes!

I have several carbon steel Sabatier knives, given to me as gifts around forty years ago. I love them. The most-used are six-and eight-inch chef knives, a six-inch boning blade, and a three-inch parer. If I had to use only one it would be the six-inch chef knife--I cook for myself only nearly all the time and rarely need the eight-inch or twelve-inch.

I'm also a big fan of Old Hickory knives, and have several, all old.

As you can see, I favor carbon steel.

If you can find older Sabatier or Old Hickory knives I heartily recommend them.

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Oh well, what the hell.

The most used knife in this home is a 6" J.A. Henckels Professional S Chef's Knive.A quality knife will outlast us all and not cheap by any means.

The lower priced stuff from Chicago Cutlery is present but doesn't cut and hold the edge like the 5 star Henckles.It's so sharp I fear for my fingers

It was bought more than 30 years ago when the cost was much more reasonable.

With knives,like most other things,you get what you pay for.

Do you buy cheap guns and fishing tackle?

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NEVER GIVE UP YOUR GUN

That would be my choice, I use a 6, and 8 inch boning knife, as well as 10, and 12 inch scimitar.

Check out Rada knives on Amazon. They are made in the U.S. Of A and have aluminum handles. Sharpening is quick and easy is on a cheap pull across sharpener. Three swipes and ripe tomatoes fall apart. Got sets for our 2 foodie kids and they love them.

LT

Dexter and Russel, sani-safe knives. Cheap, hold a wicked sharp edge, dishwasher safe, and cheap.

I have some very inexpensive firearms that are just fabulous. Like my Stevens 15-B. It's a single shot .22 already into it's 7th decade and it shoots as accurate as any rifle I own. It has a patina but no real rust. It's already outlasted 2 generations and is almost past the 3rd. And it will keep working for another 100 years most likely. It's taken a whole lot of squirrels in its time and it shows zero evidence that it's letting up in any way.

Again I saw my grandmother's Old Hickory knife. We're talking about a woman who raised 90% of her own food, had her own orchard, butchered a pig or two, made enough jam, jelly and preserves to feed 3 families through winter not to mention pickles of every kind. She went to college and majored in horticulture. She taught school except in the summer of course when she farmed. I saw her use one larger knife the entire time I knew her. An Old Hickory that had the blade worn down so much it looked like a rainbow. But it was still as sharp as they come after a couple of passes with a stone. Why is that a bad knife? The particular model has been made for 90 years but the company goes back about 200 years plus. They moved their factory from Europe to America and took up knife making here. They are inexpensive and very good. Someone said they are being made in Japan now. Mine wasn't. I've had it many years. Still Japanese steel can be very good too. I haven't tried one of those knives but I know what the one I use is like.

Price is not always connected to quality.

Spend a few bucks and buy two or three Cutco knives and you will be set for life. Buy once cry once.

Excellent information. Thanks to everyone. I appreciate it.

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if you're gonna be a bear...

"Let me start by saying....I am very cheap. If I can find something that will do the job for less....I am there." Look for some plain "Old Hickory" knives. Wood handles. Riveted. Carbon steel blades. Assorted sizes/styles. My mother used them. You would not believe what she was able to produce using such knives. She wore more than a few out. Day in and day out ... just good working knives for the kitchen. Easy to sharpen. Easy to resharpen. Last time I looked, made in the USA. Very affordable. HTH. Sincerely. bruce.

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I purchased this knife about a year ago,,
I guarantee it is as sharp today,, as when I got it.




The knife is SO SHARP,, everyone else is scared to use it.

I have been using ceramic for over a half decade.
Yea, you can chip it if you are not careful,, it is not a screwdriver,,,

BUT,, cut up a steak,,,, ONE TIME,, and you will be hooked.

One Sunday, I grilled steaks for the family,, and when I brought them in,, I started slicing them ALL.

The steaks were sliced so thin, everyone was amazed,,,
Now, my daughters offer to bring steaks,,, if I will grill,,, and slice them!!

We now do that about once a month,, or so.

I have a 23 piece set of Wusthof Classic Kitchen knives that are incredible! They are not cheap - HOWEVER you do NOT need a 23 piece set! Wusthof sells smaller sets for a much more reasonable figure and as long as you get the basics you would be well served with them. A 5 or 6 piece set is all one really needs - except for real Kitchen Pro's!

The Wusthof Classic series are sharp enough to shave with (that is thew way I like them and I keep them) but they are very easy to keep that way. BELIEVE ME - - if MY Wife has not destroyed them yet, they have passed the torture test! Wusthof makes other less expensive sets but I am not all that familiar with them. I did the research when I bought mine and was steered towards the "Classic" series because of their reviews.

I do a serious Arkansas Stone resharpening only about once every 6 - 8 months and routinely use a Steel on them every few days which keeps the edge straight and sharp. The one advantage to having a large set (23 pc's) is that no one knife gets "over-used" and so specific knives get used for specific tasks.

You did say you were "cheap" but in the long run the Wusthof Classic knives will last you the rest of your life and then go to your kids for a lifetime of service from them. I had a hard time spending what I did for these knives 20 years ago but I am not glad I did and would do it again in a heart beat! Look on line - you can get them at large discounts of you are a good searcher!

And it would stay sharper if you didn't use it for cutting Leather - HA HA LOL!!