Recommend me a kitchen knife!

[sgt244]

curious, what are your guys' favorite edge angle per side for a chef knife 8" all rounder for the kitchen..?
I'm seeing a lot of the Japanese knives at around 9-14" per side.... However I've seen many western knives at higher angles 16-20 per side..
Great input so far, i'm learning a lot and getting a lot of inspiration from you guys!
Many thanks to you all!

 

[Velitrius]

The Kershaw / Emerson kitchen knife set.

Designed by operators, for operators. No cucumber shall survive.

https://www.bladehq.com/item--Kershaw-Emerson-3-PC-Cook-s-Knife--52214

 

[Eli Chaps]

Apogee Cutlery is the way to go. CTSBD1N steel & Micarta handles.

Apogee and Yaxell are same-same. Good stuff for sure.

 

[Eli Chaps]

curious, what are your guys' favorite edge angle per side for a chef knife 8" all rounder for the kitchen..?
I'm seeing a lot of the Japanese knives at around 9-14" per side.... However I've seen many western knives at higher angles 16-20 per side..
Great input so far, i'm learning a lot and getting a lot of inspiration from you guys!
Many thanks to you all!

Edge angle is going to be somewhat personal preference. Without going down rabbit holes about steels, edge thickness, etc., in general, a lower angle will slice better and a thicker angle will hold up better. But those are really, really broad correlations.

Again, speaking in very general terms, Japanese knives have traditionally been seen as thinner, slicey, task-specific knives, with higher hardness that holds a good edge but is more prone to chipping and damage. Sort of, high performance but more temperamental if you will. So they are often seen with low angles. On the other side, traditionally speaking, western style knives have been seen as do-it-all workhorses with thicker angles and softer steels to hold up to more abuse. There's no right or wrong here, just different approaches and philosophies.

These days it seems there is a lot of propensity for mass-market knives to run around 15dps. That's a really good, again, general angle and is often the natural angle that many sharpeners fall into. It is a good compromise of slicing performance but with enough strength to hold up fairly well. I like something around 15dps in most of my knives regardless of use.

For what you're describing as intended use, from a pure performance stand point, I would be inclined to think, thinner is better. But, that brings up do you sharpen or have a sharpening plan (outsource, etc.)? No matter the knife you choose, you need a sharpening plan and the more traditional Japanese knives will be a bit more specific in their needs than most western-style offerings.

Also, a good wooden cutting board will help.

All that said, for what you want, your style of cutting and ergonomics will likely far outweigh the edge angle.

 

[DanH45]

Seems like an ~ 8" santoku or nakiri with around 15deg edge angle might be the way to go with your prep centered around veggies and boneless chicken.

 

[sgt244]

Edge angle is going to be somewhat personal preference. Without going down rabbit holes about steels, edge thickness, etc., in general, a lower angle will slice better and a thicker angle will hold up better. But those are really, really broad correlations.

Again, speaking in very general terms, Japanese knives have traditionally been seen as thinner, slicey, task-specific knives, with higher hardness that holds a good edge but is more prone to chipping and damage. Sort of, high performance but more temperamental if you will. So they are often seen with low angles. On the other side, traditionally speaking, western style knives have been seen as do-it-all workhorses with thicker angles and softer steels to hold up to more abuse. There's no right or wrong here, just different approaches and philosophies.

These days it seems there is a lot of propensity for mass-market knives to run around 15dps. That's a really good, again, general angle and is often the natural angle that many sharpeners fall into. It is a good compromise of slicing performance but with enough strength to hold up fairly well. I like something around 15dps in most of my knives regardless of use.

For what you're describing as intended use, from a pure performance stand point, I would be inclined to think, thinner is better. But, that brings up do you sharpen or have a sharpening plan (outsource, etc.)? No matter the knife you choose, you need a sharpening plan and the more traditional Japanese knives will be a bit more specific in their needs than most western-style offerings.

Also, a good wooden cutting board will help.

All that said, for what you want, your style of cutting and ergonomics will likely far outweigh the edge angle.

Thanks for the reply!
I have the wicked edge which i've been able to get great results on many of my knives but can only get down to 15 dps without buying another attachment to be able to get down to lower angles.
I'm pretty sure the WE would be able to sharpen a Japanese style blade as well wouldn't it?

also--- a little reserved about wooden cutting board.. I heard it can keep bacteria form meats on it and is much harder to clean properly than a plastic one..? thoughts?

 

[sgt244]

Seems like an ~ 8" santoku or nakiri with around 15deg edge angle might be the way to go with your prep centered around veggies and boneless chicken.

true.. i was looking at a nakiri style earlier... Somebody else recommended it to me... was looking at a 7" one..

i currently use a 6" blade and enjoy it, think a 8" may be a bit too big.... maybe a 7" 1 would be a good compromise..

 

[Eli Chaps]

Thanks for the reply!
I have the wicked edge which i've been able to get great results on many of my knives but can only get down to 15 dps without buying another attachment to be able to get down to lower angles.
I'm pretty sure the WE would be able to sharpen a Japanese style blade as well wouldn't it?

also--- a little reserved about wooden cutting board.. I heard it can keep bacteria form meats on it and is much harder to clean properly than a plastic one..? thoughts?

We're starting to get out of my sphere with the Japanese knives. Well, at least the traditional ones. The can have single bevels and clad blades are designed to have the primary bevel (flat side of the knife) worked periodically to maintain geometry and core steel exposure. The same can be said about western-style knives in terms of geometry but I believe they're less demanding in that regard.

That's on thing about the Yaxell line I like. It has a Japanese style shape but is double beveled and in a solid steel that likes to hold an edge.

As for cutting boards, I think you'll find that decent quality wood boards actually kill bacteria better whereas plastic has a higher propensity to retain them. Do your own research, and make your choice based on that, but I use a wooden board. Not bamboo, just some form of hardwood. I like end grain but the ones I can afford are less resilient than side grain boards.

 

[Eli Chaps]

true.. i was looking at a nakiri style earlier... Somebody else recommended it to me... was looking at a 7" one..

i currently use a 6" blade and enjoy it, think a 8" may be a bit too big.... maybe a 7" 1 would be a good compromise..

I've been playing with this guy and am really liking it: https://www.bladeforums.com/threads/dexter-russell-vegetable-cleaver-chinese-chefs-knife.1615437/

In my opinion, it's a great way to experiment with the knife style. But, it's a good knife to boot.

 

[marchone]

As for cutting boards, I think you'll find that decent quality wood boards actually kill bacteria better whereas plastic has a higher propensity to retain them.

That was what I was taught as well. Due to research conducted at Columbia University (that drove the NYC Dept of Health code) they allowed wooden cutting boards after loud outcry from the local community. New research elsewhere currently challenges that science. That said, most well-equipped kitchens I know use 100% rubber boards. Commonly Sani-Tuff brand.

 

[jaseman]

also--- a little reserved about wooden cutting board.. I heard it can keep bacteria form meats on it and is much harder to clean properly than a plastic one..? thoughts?

Not true. In fact, a wooden board will harbor less bacteria than a plastic or rubber one. Apparently, the wood is, to some extent, "self healing" (just like our own bodies). Been a few studies done over the years... I'm sure some Google-fu will bring up some info.

Wood also has other advantages over other board materials.

- It doesn't get all torn up like plastic boards to, and if small particles DO get into your food, you're not ingesting plastic

- A a good, thicker board can be resurfaced once it gets too gouged up. Just a bit of sanding, and a fresh coat of oil/wax, and it's like brand new.

- Wood doesn't tear up your edges like a glass or stone board will (these should really only be used for serving anyway, but lots of people buy glass boards thinking they are more durable than plastic and easier to clean)

- Cuts/scratches/gouges in wood will re-seal to some degree. You can still see the marks, but the surface stays smooth, unlike plastic, which is easily gouged (the gouges in the plastic will also harbor more bacteria if not properly cleaned) This does however, require that you maintain your board.

- Properly maintained, a good board will last you as long as your knives. Just oil or wax it periodically to keep it from drying out, or it will crack, split, and won't self heal. Think of it like seasoned vs. unseasoned firewood. I use foodgrade mineral oil on mine about every two-three months to keep it from drying, and seal it with a mineral oil/beeswax mixture every six-eight months to reseal the wood.

The only acceptable alternative to real wood is bamboo. It can be used and cared for just like wood. Biggest downfall is that it's a much harder material, and therefore much harder on your edges.


Plastic is fine for a working kitchen. It's cheap, can be thrown in the industrial dishwasher or cleaned with chemicals, and replaced periodically instead of maintaining it. But for the home, nothing beats real wood.

 

[DanH45]

Wood cutting boards have better anti-bacterial properties due to many factors. Self healing surface, wicking/binding up water, and natural anti-microbial compounds (depending on species) to name a few.

Putting it in a dishwasher will destroy these advantages.

 

[ronin.graves]

Hello all!

Please recommend a great all-around use kitchen knife

1 that can cover all my bases (for the most part)

I don't fillet fish, or anything special like that, mainly just chop/dice veggies and cook a lot of chicken.

Anything within the $300 price range would be preferable (though exceptions can be made if a strong argument is made)!

Thanks in advance! I know a lot about pocket knives and what not... but very inexperienced with any type of kitchen knives... looking for some guidance!

I just bought us a set of 5 Kamikoto Honsu steel knives (*FYI - using Japanese steel but made in China) and a set of 4 MIYABI Koh steak knives from Seki:

I’ve really digging on the Kamikotos and they’re on sale a lot online (full price retail is a little steep). Right now on Amazon, you can grab a nice smaller Kanpeki set of 3 that’ll cover all the basics for under $200.

Kamikoto Kanpeki Knife Set:
http://www.amazon.com/dp/B011LBF5H4/ref=cm_sw_r_sms_awdb_t1_TR-tCbGR73RSJ

Kamikoto also makes some awesome wooden stands and cutting boards.

Really good quality for the money. Basically we’ll never need another knife to cut chicken or settle an ancient vendetta for the rest of our lives.

 

[GatorFlash1]

The 8-inch Victorinox Fibrox is my go-to kitchen knife. It is not considered high-end or very expensive, but it has never let me down. It's a great knife. You can get the three or four-piece essentials set for relatively cheap as well (or at least you could in the past).

I agree with you. I don't think you need to break the bank to buy a good kitchen/cooking knife. Some of the knives are so strangely shaped that it looks like you would bang your knuckles on the cutting board chopping up things.

 

[GatorFlash1]

curious, what are your guys' favorite edge angle per side for a chef knife 8" all rounder for the kitchen..?
I'm seeing a lot of the Japanese knives at around 9-14" per side.... However I've seen many western knives at higher angles 16-20 per side..
Great input so far, i'm learning a lot and getting a lot of inspiration from you guys!
Many thanks to you all!

The Victorinox Fibrox kitchen knives are sharpened to just under 15 degrees per side, similar to what you say the Japanese knives are sharpened to. They are not 20 degrees as someone has stated, more in the 14-15 degree range which makes them great knives for the money.

 

[diazsjonathan8]

I am really impressed with these knives after reading the review on Kamikoto Kanpeki Knife. I was thinking, i bought a bad set of knives?. I were wrong. These are light, expertly crafted, and EXTREMELY sharp. Honestly, the biggest complaint I have is they might be too sharp for my wife to use.

She started cutting an onion with the utility knife and she was really impressed with how easily it handled simple kitchen tasks.

They came in a very nice wooden case with a foam insert. We went ahead and got the magnetic knife block and the chef's knife based upon how impressed we were with the quality.

you can check price here: https://www.amazon.com/Kamikoto-144993342-Kanpeki-Knife-Set/dp/B011LBF5H4

you can see below

 

[sharp_edge]

Forget about Victorinox. You pay what you get. Highly doubt with $60 you can get a quality chefs knife. Why bother when your budget is $300?

Many folks including a prof chef already suggested. Get a quality chefs knife, which I will suggest with a 10" blade. Look at premier line of Shun or Miyabi for around $200 or a trustworthy less-known knife maker. Then add a 3-4" parer. For tackling chichens, ribs, etc, buy a cheap meat cleaver, which does not need to have premium steel at all - as long as it is heavy and thick, it is good enough.

Unless you eat crust bread everyday, a bread knife is a waste of money. So is a meat slicer. The 10" chefs knife shall serve these tasks well.

 

[whitty]

Check out Nicholas Nichols, really nice guy, does great work, used to be a professional chef.

Great to see Nicholas Nichols Knives mentioned here. His chef knives are outstanding. I worked as a cook in kitchens for years and found the knife I used 99% of the time was a Chefs style knives. Nic's knives are fantastic and will cover everything you are looking to do. Plus they are under $300 for a damn nice custom made knife. I don't just sell them, I literally use the crap out of mine. Just took this pic tonight while processing some Tenderloins.

Edited to add that this is the one knife in my kitchen that no one else in the family is allowed to use or even touch

 

[sgt1372]

I've got over 30 kitchen knives but the ones that I use most are 3 cheap but very versatile Chinese carbon steel cleavers - small for veggies, medium for slicing and large for chopping.

Very durable and easy to sharpen. They stain and rust easily but that adds to their charm. I inherited them from my parents. They are all over 50 years old, which I know because they were used by my parents (my father was a sous chef) when I was a teenager; I'm 68 now. Don't think 3 new ones would cost you more than $100.

These cleavers and a cheap stainless steel paring knife that cost me just a few bucks are all that I use for food prep 99% of the time.

 

[RickyBobby]

Forget about Victorinox. You pay what you get. Highly doubt with $60 you can get a quality chefs knife. Why bother when your budget is $300?

Many folks including a prof chef already suggested. Get a quality chefs knife, which I will suggest with a 10" blade. Look at premier line of Shun or Miyabi for around $200 or a trustworthy less-known knife maker. Then add a 3-4" parer. For tackling chichens, ribs, etc, buy a cheap meat cleaver, which does not need to have premium steel at all - as long as it is heavy and thick, it is good enough.

That
Been updating our kitchen knives the last couple of years with Japanese style cutlery.
Shun Chef and Nakiri, have a Shun Premier paring on pre order at KC. I buy them when on sale..
This will contradict the quoted post twice, we eat Italian and French bread and have a Victorinox serrated bread knife for that.
Old Hickory cleaver, sub $20
Done
I wip out the BK5 for grilling (coating stripped) it's basically a butcher knive

Unless you eat crust bread everyday, a bread knife is a waste of money. So is a meat slicer. The 10" chefs knife shall serve these tasks well.