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Here’s a cheaper chef knife with low care needs for everyone that doesn’t want a vg10 knife.
Victorinox 20cm Rosewood Cooks Knife $62.40 + $7 Shipping ($0 with eBay Plus) @ Peters of Kensington eBay
120
Whodis on 29/05/2022 - 13:39 ebay.com.au (885 clicks)
Last edited 30/05/2022 - 19:50 by 2 other users
Last edited 30/05/2022 - 19:50 by 2 other users
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Not nearly the same calibre of blade
One good knife would have been a better spend.
I would much rather have one knife that's worth $104 compared to that whole set
Lol the blade matters less then your ability to get it sharp again. I'd rather a $10 knife with $50-80 in sharpening stuff to a $100 knife I couldn't get back to sharp. Honestly most steels can be made serviceable but no steel stays sharp forever. :)
I used a $25 guissermesser as my work horse in the kitchen and a victorinox pastry knife. Victorinox paring knife. Hygiplas palette knife.
Sharade tapered file for the pastry knife, had a set of stones I used for maintaining but because I had a $25 knife I also had a accusharp to get a new edge on the run if needed. (Rarely) and a cheap black handle mundial steel.
It was my balance between price and use, I had sharper knives then the other cooks usually and cost 1/3 the price.
Afalsedichotomysayswhat
@Slippery Fish: Your assumption that you can only have either a decent knife or a decent stone is stupid. It's a false dichotomy you've used to make it look like your point has any real value to it. You're just trying to sounds smart using a made up situation that doesn't actually help anyone decide anything.
Yep, being able to sharpen a knife really does help, you know, keep a knife sharp. But buying a reasonable sharpening stone doesn't stop you buying a reasonable knife, and any comment which hinges on that being true doesn't really add anything to the discussion.
But I'm guessing you'll just keep calling people trolls and trying to look smart.
@Joker042: You need to reread the comment it seems, I said I would rather a $10 knife with the ability to sharpen it (yes alot more often) as the thing you want is a sharp blade… I never said you couldn't have both, I merely said having the ability to keep it sharp (and to a high level) trump's the steel if you maintain it. The argument also applies from victorinox to wustoff etc…
@Slippery Fish: Yeah, I read your trying-to-sound-smart comment which didn't actually give any useful advice to anyone, and you haven't said anything new in your reply.
@Slippery Fish: Maybe you need to reread my comment.
You like those straw men, don't you?
You know what's better than finding people to blame for you being landed in the penalty box? Not making useless comments in the first place. that way there's no bs for the "trolls" to point out and you don't have to feel like a little man and go making up straw men to make yourself feel better.
And I bought a Kiwi knife for $12 and I love it. You can get all kinds of knives at all knids of prices. I think the Scanpan ones aren't near as good value as the kiwi, but if you like them then by all means, use them.
The implication that your purchase of a very mediocre knife and block set negates the existance of other well priced knives is really quite silly though.
Thanks, was after something half decent but still cheap enough that I don't have to worry too much about maintainence, hopefully this goes alright :)
It will be fine, they last 15-20 years in a commercial setting if sharpened right and not left sitting in water etc for long periods.
Now start planning how you will keep it sharp, if your not into stones a multi stage sharpener might be good? You could how ever use an accusharp (takes lots of metal compared to stones etc) to cut a new edge and a cheap steel. I used a $30 mundial one in the kitchen.
For basic cooks at home place the steel at 90degrees to chopping board (handle in the air, tip on board). Hold the knife with the blade into the knife (flat like this |— ) thentip the knife to half the angle (now 45deg) then half that angle (now at aprox 27deg).
Slide down moving the knife from the hilt near handle to the tip. Accuracy and consistency is more important then speed.
I have had the one with the plastic handle for nearly 20 years very good knife despite me not being a good sharpener.
Best thing about these is that the steel is decent-ish, but it isn't so hard that it'll chip if you're a bit lazy with it. They'll take a decent egde. They won't hold it for as long as a harder knife, but they won't really punish you for tossing them in the second drawer with all your utensils. You'll need to give them some love if you want to get the blade back to nice, but you won't be missing the tip, or have a huge notch in the knife.
Also softer steels are easier to sharpen, so they're nicer to learn on.
I bought one of these in 2004 still fully functional! They last forever and very easy to sharpen!
Bought this for $104.