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Phred said:
I've seen the Ikea damascus santoku that Pris linked, but I've never used it. Looks pretty, killer warrantee, decent price. Handle looks good, too.

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Phred said:
The Shun Classic is good, no doubt, but fragile. The steel they use is too hard for such a narrow angle cutting edge, so it chips easily.

As for that Victorinox, you are right that it is hands down the winner at that price range. By a huge margin. Nothing better till you hit double or more the price. I have several of that series myself (the one you linked, plus a 7" Santoku, the tomato knife, and the bread knife. Tremendous value). I love the non-slip handle. But, it is very light, feels flimsy in the hand, has no heft and no bolster. On the pro side, it is sturdy (won't chip), comes VERY sharp from Victorinox, holds a great edge, is easy to sharpen and steel, can be tossed in the dishwasher (though I don't recommend that) and never rusts. That's an awful lot of goodness for like $25.00.

I've seen the Ikea damascus santoku that Pris linked, but I've never used it. Looks pretty, killer warrantee, decent price. Handle looks good, too.


Phred

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pwnasaurus said:

Yeah, I'm a fan of quality, and that Victorinox looks cheap and flimsy.  Definitely willing to spend $100-150 to get a really good quality knife that will last a long time.

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Prisoner#1 said:I'm partial to lamson but they're impossible to find now

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Phred said:

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Prisoner#1 said:I'm partial to lamson but they're impossible to find now

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These guys carry them. I must admit I've never even heard of them.


Phred

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lamsonsharp is actually a different knife, there were actually 3 makers of
knives under the Lamson name, JC Lamson, Lamson and LamsonSharp. Lamson &
Goodnow are the makers  of the latter

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ganjfather said:
Wustof's are also a little overpriced but they make some really nice knives. They will last just as long as a shun but ime they don't hold sharp quite as long as a shun. But some of their designs make their knives superior to most.

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Earlier this year I bought some new Wustofs. this knife right herr is my new favorite knife. I use it for everything, even though I have a couple thousand in other knifes, this one is the best I've handled to date because its multi purpose and can cut anything. Amazon's price is really good too, you won't find that knife for under $120 in stores.

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Fischer said:
Shun are fantastic, especially if you can get them from the 'states where they are reasonably priced.  I haven't found them to be fragile; if anyone's dinging them I'd say you'd have to be cutting onto something inappropriate (go get an end-grain cutting-board) or not making a straight cut (strafing the blade as it hits the block). 

The handles on the Shuns are the best I've used bar none (this doesn't apply if you're a cack-handed lefty, as you'll need the rarer and more expensive left-handed models)

I've got a couple of Kyocera ceramics, and I find them too hard to avoid chipping, as the slightest drop or bump against something hard will take little chunks out.  You really have to baby them and I can get my steel blades as sharp easily enough, so it's not worth the PITA-factor for me.

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Ythan said:
The Shun Classic is probably one of the better chef's knives you can get for $150. But personally I use a Victorinox, it's a lot cheaper and still a perfectly good knife, I think it's a much better value.

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Wiccan_Seeker said:

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Ythan said:
The Shun Classic is probably one of the better chef's knives you can get for $150. But personally I use a Victorinox, it's a lot cheaper and still a perfectly good knife, I think it's a much better value.

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Ythan is on the money, DEFINITELY get a Kai Shun knife if they are in your price range.  They are top notch VG10 steel knives.  VG10 steel is immensely better than almost any other steel chefs knives are made of.  Sharpens fairly eay, stays sharp FOREVER.

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SimonJester said:
Victorinox fibrox 8 inch chefs knife.

Affordable, durable, and incredibly usable.

Also, its made by the same folks who make the swiss army knife!

For thirty bucks you can't lose. Its such a good knife.

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abltsandwich said:
Yoshikane

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jay fisher

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Phred said:In terms of function for the buck, it's hard to justify ever spending more. But a really top end knife is just soooooo nice to work with.

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abltsandwich said:
Do they price those by the ugly?

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yes and if you were one of his knives you'd be way out of anyone's price range

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Prisoner#1 said:

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abltsandwich said:
Do they price those by the ugly?

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yes and if you were one of his knives you'd be way out of anyone's price range

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Prisoner#1 said:
lamsonsharp is actually a different knife, there were actually 3 makers of
knives under the Lamson name, JC Lamson, Lamson and LamsonSharp. Lamson &
Goodnow are the makers  of the latter

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240779 said:

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Prisoner#1 said:
lamsonsharp is actually a different knife, there were actually 3 makers of
knives under the Lamson name, JC Lamson, Lamson and LamsonSharp. Lamson &
Goodnow are the makers  of the latter

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How are you so knowledgeable? You should go on Jeopardy.

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I concur.

We have the next Ken Jennings right here.

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Prisoner#1 said:
I dont want to be on TV

not to mention I'd never manage to remember to phrase shit as a question

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Yeah, you're a little too conceited to ask anyone questions I think

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pwnasaurus said:

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Prisoner#1 said:
I dont want to be on TV

not to mention I'd never manage to remember to phrase shit as a question

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Yeah, you're a little too conceited to ask anyone questions I think

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240779 said:
I just saw one commercial where he said it wouldn't need sharpening for a long time.

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It's bullshit.  Believe it or give it a shot and see for yourself

That said, decent budget knives (like Wiltshire's) are very quickly and easily sharpened and not a bad option if you don't mind sharpening your own knives every month or two.

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Gumby said:
Are you serious? Everything Faberware that I have bought has been shit times a million. They should just change their name to Itwillbeuselessinayearware and be done with it.

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I don't know, I have two farberware steak knives that have lasted for ages, and some other breadknife thing that is basically a farberware that works well enough. They are at least a decade old, of course they don't get used a lot.
Besides, they are great for camping. Although, these are older ones, maybe the cheap quality has actually gotten cheaper?

Now granted my main knives for kitchen duty are not cheap, one is a messermeister(baby cleaver) and the other I can't tell what it is anymore, but they are sharp as all hell. Got them both used when I was working at a restaurant about 15 years ago.



I did make the mistake by asking a kitchen store where to get knives sharpened. They told me to go to some place where they just ran em through an electric grinder. The thin knife has never recovered(need to take it to another place and have it really worked on), but the larger one has, but it took me a long time.

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anunnakian said:
I did make the mistake by asking a kitchen store where to get knives sharpened. They told me to go to some place where they just ran em through an electric grinder. The thin knife has never recovered(need to take it to another place and have it really worked on), but the larger one has, but it took me a long time.

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Prisoner#1 said:smaller ones I have to hit periodically
because I cant get it through my mom and brothers heads that they need to
stop putting sharp knives in the sink with dishes

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Gumby said:
How the hell are you supposed to sharpen serrated blades anyway?

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I ended up buying the Richmond Artifex 240mm and the Idahone fine 12" sharpening rod.

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by hand with water stones, I start with a 400 grit stone if the edge is really
bad with nicks and stuff and step up to 600 then 1000, 2500, 5000 and 8000
grit, usually when I'm done the edge is mirror polished

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Ythan said:
The Shun Classic is probably one of the better chef's knives you can get for $150. But personally I use a Victorinox, it's a lot cheaper and still a perfectly good knife, I think it's a much better value.

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And Like Ythan Pointed out you can get a knife that is just as good as those expensive one's for less.

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Phred said:

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by hand with water stones, I start with a 400 grit stone if the edge is really
bad with nicks and stuff and step up to 600 then 1000, 2500, 5000 and 8000
grit, usually when I'm done the edge is mirror polished

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What brand stones do you use? Shapton? Nubatama? Chosera? Naniwa?

Or just trusty old Kings or Nortons?




Phred

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