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Anonymous01/27/26, 23:55No.21855142
Can someone PLEASE spoonfeed me on chef's knives? I can spend money on steak, cookware, silverware, anything, but the moment I see a knife that costs money I feel like it's a scam/waste/counterfeit whatever.
Help!!!
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Anon01/28/26, 00:10No.21855168
What do you even want to know?
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Anon01/28/26, 00:11No.21855170
'nox 'brox
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Anon01/28/26, 00:14No.21855174
Do you want to cook or do you want to project lifestyle choices? Lots of people buy handmade Japanese bullshit but that’s not what makes meals. Icel, victorinox and whatever other workhorse brand is what get shit done. They’re affordable, they have plenty of material and they fucking work. Which is why every single fucking restaurant uses them. People buy bullshit handmade shit because it projects some sort of bs the people who see the knives. So question is do you want to make cooking a personality or do you wanna make good food?
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Anon01/28/26, 00:17No.21855177
Worry more about the size and what you feel comfortable using. You can go to a grocery store or a wal-mart and try various sizes of the cheaper ones to get a feel. Or if you know someone with one of those badly maintained basic kitchen sets, try those.From there, buy one elsewhere from a reputable brand and maintain it with a whetstone or whatever.
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Anon01/28/26, 00:22No.21855184
If anyone mentions a victorinox knife being a good knife disregard their post. They're shills trying to sell you a horribly overpriced knife or coping because they got scammed by a shill.
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Anon01/28/26, 00:30No.21855191
What is a reasonable price for an 8" chef's knife, in your opinion?
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Anon01/28/26, 00:31No.21855193
Wouldn't the correct term be Knivefeed?
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Anon01/28/26, 01:05No.21855246
Just go to your local restaurant supply store, and buy one of their chef's knives. Will cost under $20, and you'll have an actual chef's knife, not a chef-knife-shaped decorative object.
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Anon01/28/26, 01:39No.21855296
Random vg10 gyuto from chefknivestogo.
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Anon01/28/26, 02:00No.21855314
I literally just go to the dollar store and buy knives there. When they get dull, I throw them away. I do this with all my knives.
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Anon01/28/26, 02:18No.21855329
>the moment I see a knife that costs money I feel like it's a scamDifferent grades of steel have different sharpening/edge holding propertiesThere are also very different kinds and shapes of lives and basically you are an actual fucking retard so fuck you.
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Anon01/28/26, 02:45No.21855363
For me, it's the 'wi anon.
Embrace the 'wi.
Praise the 'wi.
It's all you'll ever need.
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Anon01/28/26, 03:37No.21855429
So there is a lot of bullshit, fake shit, hype and other twattery associated with knives. If you are paying triple digits you are paying for twattery of some type. Note: Jap knives will be handed - so be careful if left handed.>For metal:
Do you want corrosion resistance or a harder metal that retains it's edge longer? Corrosion resistance (stainless steels) lets you jam it in the dishwasher. Fancier metals need to be babied or they rust (steels). I prefer stainless (I have both) for daily driving.>Handles:
Cost: Fancy shit > wood > plastic. Main thing is you want something that has grip and is comfortable in YOUR hand. Plastic won't care about water, wood does, and some fancy shit may or may not. If solid stainless, you won't need to care a bit about rust under the handle.>Edge Retention:
You are gonna have to sharpen, so just give up on this. Get a tool that lets you sharpen for your skill level. Shitty sharpening is the dual system for course/ceramic crap, most of this will be scammy DO IT FAST crap. The set of stones will be best value. Easiest will be some fancy belt sander setup, but that also costs money.>Types:
You only need a chef knife, paring knife, and a bread (serrated) knife in the kitchen. If you want to get a knife set - do it. Don't go wmart cheap, get a mid range set they are way better. A knife block will have all the good shit you need and from there you can add on specialty crap if necessary. I only recommend specialty crap if you do VERY specific things in the kitchen - like a boning/filet knife if you work with fresh caught fish. Or a long ass brisket knife if you smoke brisket. Don't fall for specialty knives if you don't do the thing they are associated with.Overall I use my solid stainless knife block set the most. I do have fancy steel knives, but I'll be fucked if I use them - they rust and I don't want to dull them they look so damn good. Having good steak knives is nice, and that block provides plenty.
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Anon01/28/26, 05:41No.21855555
truth bomb: if you're a home chef cooking once or twice a day, you don't need anything more than a serrated steak knife.
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Anon01/28/26, 10:07No.21855767
takes a beating, dishwasher proof and a steel bring it right back. 5 -10 bucks.
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Anon01/28/26, 12:34No.21855839
You don’t need an expensive knife. Just make sure it’s the right shape, doesn’t flex too much and isn’t too thick. As for shapes, I like japanese handle (which existed in the west long before we began trading with japan, but marketing is marketing) and a traditional western triangular blade, a cleaver and a santoku knife. Then spend some more money in sharpening stones.
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Anon01/28/26, 12:48No.21855851
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Anon01/28/26, 12:52No.21855855
im a neet who lives with his parents and i dont cook butif i was going to buy a knife i would choose from one of two options>1) look up what famous chefs or actual chefs in restaurants are using. find the one thats the most common that they all swear by. yes i know thers a difference between prep cooks and cooks and chefs. inb4>2) find a cool looking japanese knife (FROM JAPAN). one made by a renowned knife maker. something thats popular in japan, and known for its durability and sharpness.if im going to be cooking, i want to enjoy it. so a sharp knife that feels good to use is essential.
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Anon01/28/26, 13:11No.21855865
get yourself vic
good beater, sharpens easily
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Anon01/28/26, 16:28No.21855991
Just get a Mercer. They are decent knives that are not expensive. Mine cost $35. Mercers are what all the culinary institutes train thier student chefs on. Can't go wrong.
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Anon01/28/26, 17:06No.21856028
>all the Victorinox hate ITT
am I not seeing something you guys are?
I've used an 8" Fibrox for the past 7 years and kept it sharp using a shitty blue/white water stone and a honing rod. the thing still shaves hairs off my wrist and cuts onions paper thin.
what more do you fucking need as a casual home cook?
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Anon01/28/26, 17:32No.21856061
this guy's got a lot of good shit to say. I typed all this out before seeing his post, so I apologize for any redundancies.
1. Always buy a knife in person. You have to feel the weight and balance of it. Try different sizes/lengths/profiles of blade and see how they feel in your hand
2. Buy your knife in a knife store, not a kitchen-goods store. Ask about sharpening; the metallurgical qualities of the steel are a necessary part of getting the right sharpening equipment. For example, you're not supposed to use diamond abrasives on most steels because the friction heat can cause carbon from the diamond to leach into the steel and alter its properties. Your knife store might offer professional sharpening. Depending on the cost and how frequently you'll need it, it might be worth getting them to do it.
3. Unless you're literally a professional chef, it's rarely justified to spend more than $150 on a single knife. And all you truly need is one good chef's knife, a serrated bread knife, and a paring knife, but other knives can be convenient for certain applications. Personally I like using a smaller serrated blade for tomatoes and similar foods that have a sturdy outer surface.
4. Blade profile (see ) is largely unimportant unless, again, you're a professional. The only major different is Japanese (only beveled on one side) vs. French (beveled on both sides), but that's because those are entirely different styles of knifework and involve holding and using your knife in different ways - you're probably more familiar with French technique (since you're not typing in Japanese), so stick to French.
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Anon01/28/26, 17:58No.21856102
Dont bother. You wont sharpen them anyway. I buy a 10pack of garbage knives from walmart for pennies. When they get dull, we toss em. I save my good knives and sharpen them when needed.
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Anon01/28/26, 19:34No.21856202
Good thread, everybody. I'm really proud of you.
I think we can all agree that the Victorinox Fibrox Pro 8" Chef's Knife is absolutely not the ideal functional, durable, low-cost answer to the question "what knife should I get."
If the Victorinox Fibrox Pro 8" Chef's Knife were any good it would be the go-to knife for actual working professional chefs, which, and this can not be overstated, it is not.
It's not even Damascus steel!
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Anon01/28/26, 21:34No.21856341
victorinox fibrox 8 burger length units or 20 cm
simple as
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Anon01/28/26, 22:14No.21856381
As a white nerd don't buy any of that sushi knife bullshit. Just get a chinese kitchen knife it does everything
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Anon01/29/26, 02:51No.21856711
Any knife over like $40 is extreme diminishing returns and branding costs. You could spend half of that on a single knife and have something good enough for a home cook. It does help to have something nice and not the cheapest dollar store garbage you can find, or even worse a great value 46 piece knife set. What's more important is taking care of the knife and not doing dumb shit with it. Use a soft wood cutting board, not bamboo. Get a honing steel, a coarse diamond sharpening stone, and a leather strop. Learn how to use them and actually use them, but as a home cook you won't need to hone or sharpen your knife that frequently. No, you don't want some meme ass japanese water stone set up that you'll never use because it sucks to deal with. A basic bitch cheap coarse single diamond stone is good enough.
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Anon01/29/26, 04:36No.21856831
Built for facial abuse
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Anon01/29/26, 06:55No.21856979
I've got a Messermeister San Mortiz knife set a few years ago for $300 (they've since discontinued the line) and they have held up wonderfully. If you're looking for something commercial that you can throw in the dishwasher just get some winco/VN fibrox/mercer knives. You can throw those ones away once the handles wear out because they're cheap but they hold a nice edge.
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Anon01/29/26, 07:53No.21857024
The sexier the knife, the better the food will look and taste. Splurge on an interesting Japanese knife.
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Anon01/29/26, 08:07No.21857037
Get a Chinese knife. You're overpaying for anything else.If you want something fancy, get one of these. This youtuber reviewed a couple and for $47 you really do a laminated steel blade with a >60 HRC core and pattern welded damascus sides, with good heat treatment, fit/finish, edge geometry and out of box sharpness.
https://www.youtube.com/watch?v=d1EPsqfodfkThere's non damascus ones with the same core steel for $27.
