Knife recommendations

mazdaparts · Post by **mazdaparts** » January 18th, 2014, 10:53 pm

I'm looking for a good set of knives for prepping meats. I can't break the bank for a set of high end exotic wood handled metric knives. I may not need a set of knives, maybe just a few. I've heard the victorinox forschner knives are good, but what are your opinions? And what blades do I really need for prepping chicken, pork, ect?

Post by **Pete Mazz** » January 19th, 2014, 7:13 am

I mainly use just 3. An 8" chef's knife will do 99% of everything you'll want to cut. From there it's a 3-4" paring knife and a 6" utility. If you eat a lot of fish, get a filet knife and of course any cheaper bread knife will do.

Victorinox or the riveted handled Cutco seem to be the best bang. Henckels or Wusthof are always up there.

SmokinFF · Post by **SmokinFF** » January 19th, 2014, 7:46 am

I'm a big fan of the Victorinox and the Dexters. That's all I use for my butchering.

The Czar · Post by **The Czar** » January 19th, 2014, 7:48 am

I like Wusteof

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Smokeone · Post by **Smokeone** » January 19th, 2014, 8:02 am

I like my wusthoff and wouldn't trade em. I have used dexter and victorinox, and they are good too, and cheaper!

Gizmo · Post by **Gizmo** » January 19th, 2014, 8:22 am

The following is NOT a paid announcement ….. although it should be.

Your first knife should be a Dexter boning knife.

Tough
holds an edge
affordable (let your relatives give you the fancy ones for Christmas etc.)

Not real common around my area but our local restaurant supply sells them …. fwiw

vizion · Post by **vizion** » January 19th, 2014, 10:15 am

I happen to use Calphalon knifes... They are a little expensive but I have had mine for about 6 years and never had to have them sharpened... They are still sharp enough to cut my fingernails off when i dont get my fingers out of the way when cutting... but like i said they are a little expensive. I dont have a full set just the ones i thought i would use the most..

SoloQue · Post by **SoloQue** » January 19th, 2014, 11:14 am

I'm probably the oddball for sure but I primarily use a 7" Normark Fillet from the 70's. The blade is fairly rigid and the thin profile allows me to really do some tedious work. I've cut the tips off of 3 fingers over the years so I'm gonna say it can be pretty sharp but I'm guessing it doesn't hold an edge as long as the more expensive brands named so far.

Post by **Pete Mazz** » January 19th, 2014, 3:38 pm

The best investment for all my knives has to be the double sided 2" x 8" diamond bench stone I purchased. Just a few passes on each side of a properly ground edge is all it takes to bring it back to razor sharp condition. The knife doesn't have to be all that expensive, as long as it's got decent steel that will hold a good edge.

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