Best value all around kitchen knife

[SW CQB 45]

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

 

[6518John]

Grohmann Knives are excellent and thier seconds are great deals.

Clearance : Final Sale 8" Forged Chef

 

[Smith357]

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

 

[harvester1]

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...

 

[clang444]

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.

 

[URIT]

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.

 

[Drm50]

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.

 

[AuDoc]

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

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.

 

[Marshwheeling]

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.

 

[nachogrande]

VALUE

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"?

 

[C J]

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

 

[Goldstar225]

Another Old Hickory user here.

 

[S&WsRsweet]

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 .

 

[AJ]

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.

 

[kwselke]

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.

 

[glenwolde]

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.

 

[HARDWARE]

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

 

[WTN1271]

'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.

 

[richardw]

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

 

[whataboutbob]

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