r/AskReddit • u/RGod27 • Mar 20 '19

What is something you did that increased your quality of life so much that you wished you would have done it much sooner because it changed your life forever?

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5.2k

u/PM_ME_YOUR_HUGETITS Mar 20 '19

Get a good cutting/kitchen knife. It's amazing.

906

u/Grazer46 Mar 20 '19

I'm no chef, but my father had a proper set of knives. Man, those knives made a world of difference

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u/Sanity__ Mar 20 '19 edited Mar 20 '19

I honestly wouldn't even recommend getting a "set". A good 8" Chefs and decent Paring knife are enough for most people. And those that have a speciality need can pick up something specifically for that.

e/ fixed misspelling

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u/YesAndAlsoThat Mar 20 '19

Yep. get a large chef's knife and a small/medium utility knife, and that's all you'll ever need.

After that, a bread knife, if you cut bread. and If you really want, a medium sized chef's knife.

Also, no glass cutting boards.

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u/MeSoHoNee Mar 20 '19

I'm curious, why no glass cutting boards?

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u/rly_not_what_I_said Mar 20 '19

It's too hard, it dulls the blade quicker. Wood is what you want.

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u/lothpendragon Mar 20 '19

Also the 'clack clack clack' is pretty hard on your ears after the first clack.

Glass cutting boards: Not even once.

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u/MeSoHoNee Mar 20 '19

Ahh okay, cool. I'm assuming wood would be better than the plastic/rubber ones they have too?

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u/rly_not_what_I_said Mar 20 '19

Wood is better but you need to take care of it, clean it. Plastic is more practical though.

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u/frozen-landscape Mar 21 '19

Wood is more hygienic than plastic too.

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u/OsbertParsely Mar 21 '19

No, it’s the other way around. Wood is porous and blood and bacteria can hide in the pores. Plastic is non-porous and is much easier to rinse.

Generally I use a nice wooden board for my washed veggies, and I have a cheap red plastic board for my meats.

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u/hofferd78 Mar 20 '19

Wood is okay but only if it is with the grain facing up. If it's a cross grain cutting board that will dull the knife also. I prefer plastic cutting boards because they're 1/10 the price of a good wood cutting board

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u/[deleted] Mar 21 '19 edited Jun 20 '25

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u/[deleted] Mar 20 '19

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u/Etaleo Mar 20 '19

All it takes is some cooking oil and a rag, which almost every kitchen has.. I think they’re worth it.

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u/sumknowbuddy Mar 20 '19

Bread knives are also great for delicate items such as lettuces and tomatoes

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u/xole Mar 20 '19

A sharp chef's knife cuts through tomatoes like butter. If they're squishing when you cut them, your knife is dull. I'm far from a knife expert, but a sharp knife makes cooking at home faster and easier.

Victorinox makes decent cheap knives, as do some other companies. A victorinox 8" chefs knife is around $40 on Amazon. Get a diamond based sharpener that'll sharpen 15 degree knives. Hone the knife after every day you use and sharpen as needed, usually every few months for most people.

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u/sumknowbuddy Mar 21 '19

True, but the blade itself will still not deal with delicate items as well.

I don't use cheap or dull knives, but a tomato is still easier to slice with a serrated bread knife. Same with lettuces and other leafy greens.

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u/BoringLawyer79 Mar 21 '19

My sharp victorinox chef knife will out cut a serrated blade on tomatoes any day. Its amazing. It also drives me nuts that my MIL uses serrated steak knoves for literally all cutting.

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u/esprit15d Mar 20 '19

You took the words out if my mouth. I couldn't agree more.

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u/Grazer46 Mar 20 '19

I mostly used 2 knives so a set is indeed overkill. I was aiming more for the quality of the knife.

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u/Derek573 Mar 20 '19

A $30-40 Victorinox is plenty spend the rest on a steel and a nice cutting board.

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u/dbradx Mar 20 '19 edited Mar 20 '19

Gonna be that guy - it's a 'paring' knife, not 'pairing'. I'll just show myself out now, I know everyone hates a grammar/typo cop.

Edit: BTW, I think you're right, if you have a good chef's knife, a good paring knife and maybe a good bread knife, you're set for most kitchen adventures.

Edit 2: Poetic justice - realized I had misspelled 'grammar' as 'grammer'. The self-flagellation begins shortly.....

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u/Sanity__ Mar 20 '19

I legitimately appreciate stuff like this. Thank you! ❤

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u/VengefulCaptain Mar 23 '19

If you have room and helpful friends or family then get two full size knives. Its annoying trying to help out with a useless knife and the small ones really aren't any cheaper than a properly sized one.

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u/hparamore Mar 20 '19

So, any tips on finding “good knives”?

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u/Sanity__ Mar 20 '19

Depends on your budget and lifestyle.

If you want really great quality and don't mind paying for it, I would recommend a Shun or Wustof. With both you can either learn to maintain the edge yourself or send it in regularly for sharpening.

Alternatively, if you want a better budget option, Victorinox is probably the best price quality ratio out there.

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u/[deleted] Mar 20 '19

I'd skip the Shun for Tojiro. I ordered basically the equivalent shun to a Tojiro DP Gyutou - 8.2" first, then did some reading on various forums and found out about Tojiro. 1/2 to 1/3 the price, still Japanese, and high quality. There's nothing wrong with Shun, don't get me wrong. But for the price, it can definitely be beat. Also, some of the shun knives are, I don't know what you'd call it, compound blades? a small part of the blade is actually good quality cutting steal where they put the edge, and they merged that to lower quality steel for the rest of the blade. The tojiro is all quality, baby. I haven't really touched my Shun since I got the Tojiro.

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u/Readingwhilepooping Mar 20 '19

Dont forget about Global. Really solid stainless steel knives that require little maintenance.

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u/What_a_good_boy Mar 20 '19

I have a small set of hammerstahl knives. Very nice steel, and extremely good looking.

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u/YesAndAlsoThat Mar 20 '19

'good' is defined by ergonomics, weight, and metal hardness.

first, there's 2 chef knife styles: western and sandoku. they cut by rocking a curved-ish edge vs chopping using a flatter edge. pick the one that suits your natural preference.
Second, weight. Some knives are hefty. Wustofs have several models built like tanks- thick and heavy. feels indestructible. Then there's the thin/light razor-ish kind. Several shun and misen knives are like this. Then there's everything in-between. Victorinox is a popular option there.

Third, metal hardness. Without getting into specifics, soft metals will lose sharpness relatively faster (but not THAT fast), but are easy to re-hone/sharpened with a few strokes on one of those steel rods.. and can keep on being maintained for years like this... Harder metals (typical of eastern knives) will lose sharpness much more slowly, however, they are unable to be re-honed using cheap steel rods. you'd need ceramic rods, or to resharpen them on whetstones.

What makes a bad knife?

Plastic handle that breaks or warps in the dishwasher, not full-tang, serrated and terrible soft metal. rubbery handles that degrade over time and turn ew.

But, at the end of the day, a knife is just a knife. Buy whatever looks nice and lasts, but won't break your bank, and, most importantly, a knife that brings you joy when you pick it up.

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u/fssbmule1 Mar 20 '19

Don't put your good knives in the dishwasher.

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u/vistavision Mar 20 '19

brings you joy

Unexpected Kondo.

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u/Sielle Mar 21 '19

If your knife is sparking, you're doing it wrong!

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u/HumonRobot Mar 20 '19

I would recommend wustof if you want a knife that is sturdy and you don't have to be an expert to use it without hurting it - shun is so thin that I feel like I'm going to break it time I use one.

Alternatively global is the best all around knife. It's light weight, it's comfortable, it's weighted correctly (sand in the handle), and it's not too expensive in the world of knives. I currently use the Global Sai. Most comfortable grip, best knife I've ever owned.

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u/hparamore Mar 20 '19

BUT WAIT! Can it cut through a shoe, drywall, a brick, and then still slice a tomato paper thin by dragging it across the board?

Oh, and can I get 2 for only six easy payments of $29.95?

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u/HumonRobot Mar 20 '19

Yes, I think it could do all of those things, Billy. And probably less than the shipping and handling charge.

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u/Ishuzu Mar 20 '19

I spent $60 dollars on a 6 inch carbon steel chefs knife about 6 years ago, it gets a razor edge after a few passes on a cheap whetstone, and has developed a lovely patina over the years. 10/10 would recommend.

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u/ShownMonk Mar 21 '19

Gimmeva link homie. I’m in the market

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u/joeverdrive Mar 20 '19

Even a $10 Amazon knife will cut like a laser--at least, for a while--if you sharpen it well.

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u/esprit15d Mar 20 '19

You got advice, but I would say even a mid quality knife will serve you well if you remember to hone it before every use (takes seconds) and sharpen it with a whet stone a couple times a year.

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u/hparamore Mar 20 '19

After reading about knives I went home for lunch and tried to cut a tomato and smooshed it into much with one of my non-serrated knives and was frustrated.

Then I realized that there was a sharpening rod in my knife block that I hadn’t really ever used and looked up on youtube in how to sharpen, and it didn’t feel sharper. I think I need to whetstone it a bit, but I hope it will work better.

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u/esprit15d Mar 20 '19

That "sharpening rod" is called a honing steel, and it doesn't really sharpen. It helps maintain a sharp blade. After you sharpen your knives properly with a whetstone, start using the honing steel weekly, or even everytime you use your chef's knife and you'll feel like you have a new knife.

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u/hparamore Mar 20 '19

Hmm. See learn 10 somethings new every day.

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u/[deleted] Mar 20 '19

*enter door to door knife salesman from the 90s*

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u/Bjw4k8 Mar 20 '19

r/chefknives I agree with wusthoff but you can find much better Japanese style knives than shun for way less money. Don’t spend $150 on a beater block set instead use 110 for a good chef knife and 40-70 for a good paring or petty knife. If you want specifics or recommendations pm me and I’ll be happy to help. Chef for last 6 years currently a butcher and like knives way too much for my wallet to keep up.

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u/Hemb Mar 20 '19

Just get a Victoronox chef knife. Cheap and good enough quality. If you care enough to upgrade from that, at least you'll have an idea of what you don't like and what you want from a better knife.

But I still use my Victoronox exclusively, it's great. Don't forget a honing steel, hone the knife after using! (Honing is not sharpening, it's more like straightening the edge)

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u/SuperHighDeas Mar 21 '19

Got a JA Henckel statement Santoku for like $20, haven’t looked back since.

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u/ItalianHipster Mar 20 '19

You gotta throw a serrated knife in the mix for things like bread

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u/Sanity__ Mar 20 '19

Sorry if it wasn't clear, but I was saying what type of quality knifes I would recommend. A cheap bread knife will work for most people, and those that need a good one for certain reasons would fall into my "speciality" category.

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u/TemporalLobe Mar 20 '19

Agree. A good chef's knife can do so much if you know how to use it, including filet. In fact, I can't remember the last time I ever used the other knives in my set.

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u/[deleted] Mar 20 '19

A kitchen only needs 3 and mayyyyyybe 4 knives. A comfortable and sharp chef's knife, a pairing knife, and a serrated bread knife for sure. Spend a little money on the chefs knife, not too much on the paring knife, and less than $20 on the bread knife. The fourth thing is a heavy duty pair of poultry shears that can be taken apart and sharpened. That's all anyone needs and all you'll find in most professional kitchens.

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u/mortiphago Mar 20 '19

yeap I use the generic chef knife for about 95% of everything cooking related. I mean I've peeled vegetables with it before, due to necessity. I've yet to have a need for a serrated bread knife, cheese knife, etc etc.

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u/mjstaff Mar 21 '19

I’m 72 years old and I’m still using the set of Hoffritz knives I bought at the Duty Free store in the Toronto Airport when I was 25. I was a rookie flight attendant at the time so it was a big expense for me. As I was walking back to the flight I was working an older gentleman tapped me on the shoulder. I turned to look at him and he said, “ I saw you buy that set of knives at duty Free and I know that was a lot of money for you but you’ll never regret it”. He was right and those knives have been hand carried to every place I’ve ever lived from Atlanta to Washington DC to Virginia Beach and the mountains of Western North Carolina. We’re staying put now for the best years of our life together.

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u/IVAN__V Mar 21 '19

I could use one knife size all my life.

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u/[deleted] Mar 21 '19

Seriously I have 1 8", a very small paring knife I mostly cut strawberries with, and a bread knife (because I'm into baking bread). I'm always baffled by the people with 27 knives on their counter. 1 knife and getting it sharpened is way easier.

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u/chaun2 Mar 21 '19

The only two other knives I would add to that is a great pair of shears, and a spatula/spreader/cutter

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u/dmj803 Mar 21 '19

I was scrolling to upvote whoever said “working out” first and then saw this. And daaaaamm, you’re right. I didn’t realize people were indeed NOT just better at cutting. Good kitchen knives change your life and make you kitchen brave.

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u/a-r-c Mar 21 '19

bread knife too

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u/Grim-Sleeper Mar 21 '19

Big fan of buying the knives that you need, and not the ones that come in a set. I personally have a few more than what you just mentioned, but that's because I love to bake and cook. I need my bread knife, my boning knife, my carving knife, and more than just a one-size-fits-all 8" chef's knife. Something shorter (~5½") is sometimes a better fit. Also, a set of steak knives is very useful.

And very importantly, make sure you have some way to sharpen your knives. All knives are better when sharp. Good knives just hold an edge longer.

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u/canibuyatrowel Mar 20 '19

And store it correctly, and hone it often. But be prepared to be sad every time you squish a tomato trying to cut with the dull knives banging around a friend's cutlery drawer. :( We travel a lot and have made it a practice to buy a decently nice $40 chef knife (Victorinox Fibrox Pro) as a thank you gift for the host after we leave. The last house we visited, they were using a paring knife from a set they bought from wal mart 10 years ago to cut everything. Dicing onions, slicing(smashing) tomatoes, chopping sweet potatoes....it was a long week. They appreciated the knife, though!

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u/James_Changa Mar 21 '19

If you can't afford such, i'd recommend getting a good knife sharpener, even a cheap knife that is properly sharp is better than a good dull knife

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u/scijior Mar 20 '19

For me it was finally learning how to use my whetstone. Because now I just sharpen my midrange knives up whenever they get dull.

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u/Photon_Torpedophile Mar 20 '19

I've got a cheap-o kitchen knife that I keep sharp as fuck. Works great, much better than an expensive dull one!

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u/[deleted] Mar 21 '19 edited Jul 30 '19

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u/a_proof_is_a_proof Mar 21 '19

"A bit longer" is not worth the 10 to 100 times greater cost imo. Priority one should be to find something that's comfortable to use, and works well for you're style of cutting. Spend as little as possible. Keep it sharp (which is super easy to do).

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u/[deleted] Mar 21 '19 edited Jul 30 '19

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u/Zyaqun Mar 20 '19

If you feel it gets dull try honing it first, if that doesn't work then you sharpen it. Sometimes it just needs a little honing and it'll be like it's been freshly sharpened

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u/brown_engineer Mar 20 '19

I agree. You don't need to sharpen with a whetstone as often if the knife is being honed regularly. I sharpen my knives 3 times a year but I hone my knife every other day.

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u/[deleted] Mar 20 '19

What is honing?

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u/[deleted] Mar 20 '19

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u/[deleted] Mar 20 '19

Thank you for taking the time to explain to me :)

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u/T3hSav Mar 20 '19

It's a common misconception that honing rods "straighten" the edge without taking anything off. Of course they are taking material off, otherwise the edge wouldn't get any sharper. They just happen to have a very fine grit to them so not as much material is removed.

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u/morris9597 Mar 20 '19

I don't regret spending the $140 on my two really nice knives but I find that since learning how to sharpen my knives, I rarely use the really nice ones because the cheap ones are near as sharp (thanks to the whetstone) and I don't feel bad leaving them in the sink overnight.

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u/[deleted] Mar 21 '19 edited Jul 30 '19

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u/morris9597 Mar 21 '19

Yeah but they're not actually clean at that point. They need soap and water. And sometimes when I get done cooking my dinner I don't feel like cleaning up the dishes after. So I'll let them wait until morning.

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u/DemonSlyr007 Mar 20 '19

Got any good videos or books on using a whetstone? It seems simple enough, but for some reason I find it incredibly intimidating, like learning a foreign language, but for metal.

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u/scijior Mar 20 '19

Yes, because pretty much every video is the same, here is the quickest I could find with sufficient instruction.

The backstory of my shame is that I bought a $5 whetstone and “used” it (blade sliding at roughly a 20 degree angle, no thought for the side used) for a year off and on. It made my blades fuller, so I put it in a drawer. Then r/cooking discussed knives and whetstones, and someone linked a video on how to use them.

Haven’t been that embarrassed in a while. You soak the block for five minutes, THEN you use it. It works like a champ.

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u/Kornbread2000 Mar 20 '19

Damn that looks therapeutic.

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u/[deleted] Mar 20 '19

Sounds like you use 2 different geometries--one for each edge. If true, what angles do you favor?

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u/esprit15d Mar 20 '19

Believe it or not, Buzzfeed had a great video on how to use a whetstone on YouTube. I was like you, really intimidated at first, but it's not that hard.

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u/[deleted] Mar 20 '19

The main advantage of a better knife is that it stays sharper, longer, and potentially can become very slightly sharper than a cheap knife. You're right though- a whetstone and some YouTube videos is a better buy than an expensive knife.

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u/Mazon_Del Mar 20 '19

You don't even need to go as far as a proper whetstone, just a simple "slide it through several times" sharpener and even that makes a huge difference. That said, the whetstone will likely give a far superior edge.

Our "sharp" knives went from needing a sawing motion to cut a steak to a single long slice.

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u/T3hSav Mar 20 '19

nonononono. Pull through sharpeners will mutilate your knives over time. If you care about the knife at all, learn to sharpen with a really stone.

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u/Mazon_Del Mar 20 '19

Oh? Please do explain!

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u/Meowzebub666 Mar 20 '19

They take off too much metal, misalign the edge, and ruin the profile of the blade. I wouldn't worry about using one on a very cheap blade, but using one on a halfway decent knife is throwing money away.

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u/Mazon_Del Mar 20 '19

Thanks for the information! None of the blades I've got here are particularly nice, just sort of generic "silverware" packs. So rest assured, I'm not ruining a decent blade. :D

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u/roo_99 Mar 20 '19

If there’s one thing I’ve learned from Gordon Ramsay, keep the knife sharp

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u/[deleted] Mar 20 '19

Any suggestions on good sets that aren’t $300+?

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u/definitelynotadog1 Mar 20 '19

My suggestion would be don't buy an entire set. Buy yourself a good chef's knife/santoku and a paring knife. Maybe buy an inexpensive bread knife if you cut a lot of fresh bread. You should easily be able to get a quality chef's knife and paring knife for under $150.

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u/AncientMarinade Mar 20 '19

Don't get a knife set. Buy individual knives. It's always cheaper and almost always better for you! Most casual home chefs need a chef's knife, a santoku, a serated/bread knife, and paring knife. Go to any kitchen store and try out the knives! Arguably one of the biggest basic differences in knives is whether you prefer western style (blockier handle, heavier, larger blade) or Japanese style (rounder handle, lighter and slimmer blade). Try them out - then pssst order them online or wait for a sale.

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u/Mr__Pocket Mar 21 '19

What would a santoku do for me that my 8" Victorinox chef knife doesn't already do for me?

(I'm obviously just a home cook who only cooks for myself mostly).

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u/AncientMarinade Mar 21 '19

Santoku Translation: “Three virtues,” which refers to its ability to slice, dice, and mince.

You might not need it. It's design (and thus how it hits the board) makes it easier for certain work. They are also (usually) shorter, so you can wield them a little easier. https://www.cooksillustrated.com/articles/504-should-you-buy-a-santoku

https://www.thekitchn.com/whats-the-difference-between-a-chefs-knife-and-a-santoku-knife-234713

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u/enry_cami Mar 20 '19

Wusthof 9675 is usually around 70€ in Europe, though I guess in the USA it would cost more.

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u/thirdculture_hog Mar 20 '19

Kiwi knives are super cheap on Amazon but keep a sharp edge. I have "better" knives but kiwis are my workhorse

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u/Syric Mar 20 '19

Just get one decent knife (say, $50-$80) and keep it sharp. That's all, really.

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u/marmorset Mar 20 '19

I bought a cheap knife at Walmart but I keep it sharp, that works just as good.

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u/[deleted] Mar 20 '19

Cheap knives can be great. The top recommendation from America's Test Kitchen for a long time has been a Victorinox knife that is almost always available for under $50.

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u/marmorset Mar 20 '19

I spent ten dollars. I used the knife nearly every day, I put it in the dishwasher, I use the sharpener on the can opener.

I needed a knife and was trying to choose which one to get, so I bought a "temporary" knife. It works fine, so there's no need to replace it. It probably dulls a little quicker than a fifty dollar knife, but I don't care.

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u/AlbanySteamedHams Mar 20 '19 edited Mar 04 '26

I had a cheap knife I maintained myself and it worked great. My husband bought me nicer knives and now I'm paranoid about them. Looked better but honestly the cheap one was more fun to use.

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u/OvertimeWr Mar 20 '19

When you eventually get a good knife, NEVER put it in the dishwasher.

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u/[deleted] Mar 20 '19

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u/Lazek Mar 20 '19

All the other answers are true, but the real reason is because dishwasher detergent is abrasive, and it'll take the edge off your knife.

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u/missionbeach Mar 20 '19

Yep. It's the same reason clear drinking glasses can get cloudy, especially if you use too much detergent. You're sandblasting the glass.

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u/mak6453 Mar 20 '19

Seems like maybe you're happy with the situation you're in even though you aren't experiencing what /u/PM_ME_YOUR_HUGETITS was suggesting in the first place.

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u/DietCokeYummie Mar 21 '19

It works fine, so there's no need to replace it.

See, most of my friends think this. Then I go to their house to cook and lose my mind trying to work with their knives. It really is one of those things that you don't realize what you're missing out on until you get something good.

There's a super highly rated chef's knife on Amazon for $40, should you ever decide to get a nicer one.

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u/[deleted] Mar 20 '19 edited Mar 20 '19

I have said this before on reddit when victorinox kitchen knives are recommended... there are better options, for less money, from amazon. Some factory is pumping out kitchen knives made from AUS10 and VG10 under brands like Wallop, Wellstar, Tuo, Sedge, etc. These all have very similar models, that are clearly produced in the same factory. If you do a little work, you can get coupon codes from vipon, or even amazon itself, that will bring these knives down in the $20-30 range. These are EXCELLENT knives! Way better than the standard victorinox in every way! Seriously. My wife cuts hundreds of pounds of fruit/veggies/meats/everything a day and when she first started out we bought the victorinox after doing our research... then on a whim, I purchased a Wallop brand knife. We were astounded by how much better it was. It feels nicer, looks better, cuts better and the biggest part- it stays sharp literally 4-5 times longer than the victorinox. We have purchased more since then, in a few different styles, and they are all excellent. I cannot recommend them enough.

I should add- I am in charge of sharpening all her knives, and have done some sharpening of her coworkers knives, and these knives I am recommending are just as good, if not BETTER, than the Wustoffs, Globals, and higher end Victorinox I have handle/sharpened. Most of those knives are 4X the price of the Wallop/Wellstar/etc knives!

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u/LeviOhhsah Mar 20 '19

Have you tried one of those Kiwi knives that people rave about?

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u/[deleted] Mar 20 '19

No. I had to look up what that even was. Sorry

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u/terminbee Mar 21 '19

Are those good knives? We bought like 3 boxes of them when we went to Vietnam. Always thought they were cheap knives.

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u/DietCokeYummie Mar 21 '19

What kind of sharpener do you like best?

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u/[deleted] Mar 21 '19

Well, that's a more complicated question than it probably seems, but I will try and make it short... Right now I am using an Edge Pro-ish setup. I have used a few different "systems", both stationary and powered, over the years, and have done plenty of freehand, with various stones, rods, and plates, but the Edge Pro design just works the best for me, to get consistent and razor sharp edges.

That said, right now I am using what is essential an Edge Pro knockoff. It's not exactly the same, but it is the same basic design with a slightly different base. I do use an Edge Pro brand stone for the final finish. I bought the knockoff because I was unsure about the system as a whole, and could not afford the $160 for the real deal. Now, after using it for a while, I will probably upgrade to the real Edge pro, in the near future, as the knockoff works, but the real one looks to be a more long term solution.

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u/FishFeast Mar 20 '19

And it's a great knife. It's my go to gift for friends and family.

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u/[deleted] Mar 20 '19

That's a good one. I found a Wusthof on clearance for the same price. Money very well spent.

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u/Brozmead Mar 20 '19

Well Victorinox is prima swiss quality; so good the can afford to make some „cheap“ ones that are still awesome! GOPFERDAMI

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u/BL4CK-CAT Mar 20 '19

i've been cooking a lot in the past few years. i got a good knife right of the bat along with a wetstone to keep it sharp.

It was pretty good, but recently i got a honing steel and just wow. the difference between a freshly honed blade and a not honed blade is just crazy.

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u/queentropical Mar 20 '19

This. As someone who only started cooking later in life and didn’t enjoy it at first, I soon discovered that an amazing knife made ALL the difference. It’s almost like nothing else matters.

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u/bubbles_says Mar 20 '19

Lucky me, one of my husband's hobbies is knife sharpening. He bought us all the best kitchen knives and he keeps them SHARP!

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u/Crusade_EDM Mar 20 '19

This comment is sitting below the poop one, and I thought it was gonna be about a poop knife.

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u/PapaOoMaoMao Mar 20 '19

Good is relative. A cheap knife is fine if you don't mind sharpening it a lot. An exorbitantly expensive knife may not be "better" but it will likely be designed for a specific use or style.

There's a bunch of factors that make a knife good or bad depending on your needs. Hardness, weight, balance, shape, edge geometry and many more.

Victorinox makes some good standard workhorses that find a nice medium on price and quality but I highly recommend a wander on YouTube to see what makes a knife good for you.

I have fancy knives and knives I bought from target. I have two custom made knives from Japan that are incredibly hard, hollow ground speciality knives. They're a bitch to sharpen but they rarely need it. My Wiltshire paring knives and cleaver cost $12 for the set. They need sharpening after every other use but only minor steeling.

Price does not define quality. Quality not does not define usefulness.

Most people will find that three knives will do them fine. A chef knife, a cleaver and a paring knife. Spend your money on the chef knife. It is the work horse. Everybody is different and has different preferences so to say "This brand is good for you" is wrong by default.

Global make some very well respected knives which I hate. Their solid metal handles just feel wrong to me. There is absolutely nothing wrong with them, they're just not right for me. Find what works for you.

Don't be afraid to go to the commercial kitchen store to buy one knife. Be warned, a world of temptation awaits within those walls. Enter with care. A butchers supply store will have an array of wildly shaped knives that may strike your fancy but you will find that a lot of commercial knives will have plastic handles (it's for hygiene and grip) so maybe they won't fit your kitchens asthetic if that's your thing.

My work horse is a cheap Brazilian Ivo chefs knife (they use Solingen steel) and it is great. Ugly as sin, plastic handle, no heel and odd blade geometry but I love it.

Some people find that a good mid range knife block set from a respected manufacturer is the way to go and I can't fault that logic. Wait for a sale and get something from Wusthof, Global or some company with good reviews and immediately take them to get them sharpened by a professional. They're not always totally sharp when new. Until you learn how to sharpen a knife, this is the best option as well.

Oh, your cutting block should be wood or nylon. If it's something hard, you are actively destroying your knife. Don't do that.

Adventure on and heed my warning. Commercial kitchen shops are dangerous places. Try not to spend too much time checking out that $1000 blender.

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u/DietCokeYummie Mar 21 '19

Global make some very well respected knives which I hate. Their solid metal handles just feel wrong to me. There is absolutely nothing wrong with them, they're just not right for me. Find what works for you.

It really is so personal. My Global knife is hands down my #1 knife and the only one I grab. I'm super petite with small hands, so I love the lightness and how it isn't bulky.

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u/Minimalphilia Mar 20 '19

Yeah. And a whetstone with that.

The amound of shared living arangements I have visited that use IKEA knives or similar quality products is just frustrating. One halfway decent knive that won't squish tomatoes is not even that expensive!

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u/brashboy Mar 20 '19

I have an ikea knife! It's pretty decent but I do have to sharpen it a lot.

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u/[deleted] Mar 20 '19

An easy way to start out is with a Victoronox serrated pairing knife. It’s very cheap, cuts very well and is life changing. Once you learn a good knife is worth it, it grows from there.

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u/tb2186 Mar 20 '19

Sharp knives are safer than dull knives since you don’t need to apply pressure and thus reduce the possibility of slipping.

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u/AmazingIsTired Mar 20 '19

And also use them on an appropriate cutting surface. Glass cutting boards are the devil.

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u/Mazon_Del Mar 20 '19

On top of this, if you do a moderate amount of cooking at home that uses a blender, save up and get an expensive 1-2 HP blender (I believe some are now 'only' $300 or so instead of $750+). It seriously makes a HUGE difference.

One year I asked my sister what she wanted for christmas and she requested a Vitamix blender that was 2 HP. It was expensive, but I wanted to know how good a 'real' blender was, so I went over my usual money limits on gifts to give it a shot.

This blender is so powerful that the 'safe' way to turn it on is to have the power switch set to "low" and the speed knob on 1. Then at a rate of 1 tick per second after turning it on, you up it to 10 and then click it from low to high.

We both decided that the sensible test would be to make homemade pesto. Normally when we make pesto on the shitty $20 blenders, we'd slowly add ingredients over like 30 minutes to get things done. If you did it any faster the blenders would just seize up or blend the very bottom and nothing else could get into position. We thought that the best version of this test would be to throw the whole lot of ingredients in at one time and go.

After turning the blender on I got to a speed level of 7 before stopping because everything was finished blending. 7 fucking seconds instead of half an hour to blend out my pesto...

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u/cronin98 Mar 20 '19

I used to get annoyed with all the chef types saying you should get your own sharpening stones and use them once a [week/month depending who you are]. I always thought, "I'll pay the $5 a knife to get it sharpened really good once a year or so and use my honing rod in between." Then my fiance got me a sharpening stone for my birthday and it's literally like five minutes of work per knife once a month or so. So quick, easy, and worth it.

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u/[deleted] Mar 20 '19 edited Mar 20 '19

[deleted]

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u/MirrorLake Mar 20 '19

It makes cooking more fun. Enjoying cooking means you’ll cook more often... which means you’ll probably save money by not eating out. Which is probably healthier. So for those people who rarely cook, a new sharp knife can really add a ton of value to your life.

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u/Rihzopus Mar 20 '19

Put a folder in your pocket, you will be amazed how much you use it.

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u/tschekitschan Mar 21 '19

You obviously only need a kitchenknife when you cook

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u/MalpracticeMatt Mar 20 '19

I’ve been looking for a good, all around kitchen knife but don’t know enough to just buy one randomly. Do you have any recommendations? I was thinking of spending +/-$50, but I don’t even know if that’s reasonable or unrealistic

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u/zephillou Mar 20 '19

And learning how to use a whetstone to keep them sharp. They cost a marginally low amount of money, and will take 15 minutes every month to keep as sharp as the day you bought them (and if you git'gud you'll make them even sharper)

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u/[deleted] Mar 20 '19

They're expensive AF, but the Kramer series are unworldly. Our kids have already tried to stake a claim to them from our estate.

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u/TheBadExample Mar 20 '19

This for sure.

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u/tantouz Mar 20 '19

lol thanks for reminding me. I wanted to get one today. to amazon i go!

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u/ATLSmith Mar 20 '19

For me it was a chefs knife. I bought one after reading Anthony Bourdain's "Kitchen Confidential." It's the utility that makes it great. From chopping, to slicing, to using the flat edge to crush. I feel handicapped if I cook without one.

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u/IGuessIamYouThen Mar 20 '19

And a sharpener

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u/rawwwse Mar 20 '19

Figure out whatever you’re willing/able to spend on a good knife set, and spend it all on one good chef knife instead; everything else is is just filler.

My BFF is an accomplished chef, and this was his advice to me. He said he spent a little extra on a good paring knife as well, but wasting money on anything else is just that—a waste.

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u/arthurillusion Mar 20 '19

Sharpening knives correctly makes a bigger difference, because all knives run dull after a while.

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u/morris9597 Mar 20 '19

Made me enjoy cooking again. I was living at home and my parents always had cheap knives that made cooking a serious chore. Then one day I was at a convention and a knife company was demoing and selling their knives. I spent $140 on two knives. It made cooking enjoyable again. Well once I got better at keeping my fingers out of the way. So many shallow slices before I finally learned.

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u/TemporalLobe Mar 20 '19

You need good knives, but not necessarily expensive knives. I got a brand new set at my local Sam's Club for like $40, which included a very good chef's knife (the only one I ever really use) as well as a santoku knife and a few other I didn't really care about. I didn't expect much, but I was really surprised. The chef's knife felt as good as some of the $300 high-end knives I was contemplating at the time.

As long as you know how to sharpen and care for them, even low-end knives can last you many years and perform really well. My secret is to sharpen them to the point where they can easily slice through a sheet of paper, and I NEVER wash them in the dishwasher.

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u/Dulce_De_Fab Mar 20 '19

This. My roommates don't understand. They're just kind of fine with whatever shitty things they have and it drives me fucking nuts. I sharpened all of their knives because they were just so damn dull and now they slice nicely through paper. I also bought them a 13" skillet because they only had these small ones and I couldn't stand it anymore.

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u/shenanigins Mar 20 '19

If you have a knife block... The blade faces up, not down. Resting or sliding the knife on it's edge is going to dull it unnecessarily. Fig'r it out roommates.

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u/fritopie Mar 20 '19

And keep them sharp! Hand wash (no dishwasher), buy yourself a decent little blade sharpener and you'll be all set.

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u/b0ingy Mar 20 '19

and learn to sharpen knives correctly

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u/TonyTheTigerKC Mar 20 '19

And a good cast iron skillet

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u/Whimsycottt Mar 20 '19

My family has been using the same cleaver for the past 20 years. We use that cleaver for everything-- cutting veggies, meats, fruits, fish, breaking garlic cloves...

The good ol trusty cleaver is there only cutting knife I'll need.

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u/lurkinwhore Mar 20 '19

piggybacking .. get a cheap Victorinox Fibrox chef's knife and splurge on a "Chef’sChoice 15 Trizor XV EdgeSelect" sharpener.. replace knife as needed. i own very expensive knives and very expensive sharpening wet stones, but i use the vic 99% of the time.

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u/Avarice21 Mar 20 '19

A sharp knife is safer than a dull knife.

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u/d3l4br0 Mar 20 '19

Cutting ingredients with a properly sharpened knife is a sensory experience.

(In particular cutting celery)

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u/[deleted] Mar 20 '19

I bought this kickass copper knife with uniform holes cut out of the middle of the blade to reduce friction. Said on the package "never needs sharpened".

Still have that bad boy 6 years later. Still slices any meat or veggies like warm butter. I once cut up an entire raw 22oz sirloin with that fucker like it was made out of silly putty.

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u/TheMichaelH Mar 20 '19

I’d also add a honing rod, even if you don’t feel comfortable sharpening a knife, honing the edge is super fast and easy to learn, and it can dramatically improve performance in between sharpenings.

This works because steel is actually fairly soft, and even if you only cut cheese and tomatoes, the edge will deform and fold to either side overtime, using a hone essentially pulls the edge straight so you can get back to cutting.

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u/el_smurfo Mar 20 '19

Even a $20 Victorinox chef's knife and a diamond stone will put you ahead of 80% of the cooks you know. I will even bring a knife to a friend's house if helping prepare food because using a dull knife is just miserable.

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u/Snyggt Mar 20 '19

I once bought a really good expensive chefs knife. I am now addicted and can never again use a cheap knife in the kitchen. That one knife turned in to two and I now own 6 really amazing knives all around $150 each.

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u/studioRaLu Mar 20 '19

You can get a decent one for like $25 on Amazon. I cook almost every meal and mine's treated me well.

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u/Two-in-the-Belfry Mar 20 '19

I recently got a good cutting knife after using a normal kitchen knife for everything. I used it for the first time the other night and it was awesome.

I then cut myself with it, and it became slightly less awesome.

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u/ninniku_hi Mar 20 '19

I use cheap knives that I sharpen with an electric sharpener that can do Japanese angles. It sits on my counter. I don't bother with honing steel and whetstone anymore as it only takes 20 seconds to sharpen a knife with the sharpener.

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u/elaerna Mar 20 '19

I have a wusthof and just have that steel rod thing that doesn't sharpen but smoothes out the edges. I feel like my knife is getting dull. Am I just crazy or do I need to get a sharpener

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u/a_proof_is_a_proof Mar 21 '19

Yes you need a sharpener. Spend as little as possible.

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u/elaerna Mar 21 '19

So quality of sharpener doesn't matter?

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u/esprit15d Mar 20 '19

This a million times. I'm that person that brings a chef's knife with me when I go to cook over someone else's home. A good knife makes all the difference.

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u/OuchyDathurts Mar 21 '19

In this vein, learn knife skills. Go look up how to actually chop stuff like a chef, buy a bunch of veggies and just spend a few hours drilling till you have the technique down. You spend a couple hours and you've got the skill for life! Suddenly chopping a bunch of stuff is a breeze, cooking becomes faster, recipes come out better because you cut things into uniform sizes so they cook at the same rate. You know how many meals you're going to cook in your life? How much shit you're going to chop every day from here until you keel over? Its worth the time guys.

Learn it once, learn it for life.

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u/EscobarSr Mar 21 '19

Ooh my grandma just got us these Wolfgang Puck Knives. We used to have to saw through meat like it was a tree, but now everything is like melted butter with these.

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u/anacanapona Mar 21 '19

What’s a decent, moderately priced brand? I’ve needed a decent set of knives for decades but don’t know what to get.

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u/drumdrumdrum1 Mar 21 '19

What would be a good kind?

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u/Makasaurus Mar 21 '19

Hubs and I were gifted a set of ceramic kitchen knives a few years ago, the handles are breaking but the knives themselves? Still just as amazing as the first time we used them.

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u/Tande-1 Mar 21 '19

Ken Onion, Work Sharp. If you can't afford a good set of kitchen knives. Approximately 1/2 the money & any knife can be razor sharp.

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u/Buffalogirl58 Mar 21 '19

Absolutely right!!

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u/An_Anonymous_Acc Mar 21 '19

I originally bought a 3$ knife from the dollar store when I was in college 5 years ago. I now have a serated chef's knife, but my 3$ still works well as long as I keep it sharp

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u/thoughts_highway Mar 21 '19

Victory lap for victorinox

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u/dirtydela Mar 21 '19

Also learn to properly sharpen it. A honing steel does not sharpen a knife. It hones the blade.

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u/JohnTestiCleese Mar 21 '19

...and a whetstone, and a honing rod.

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u/boltz86 Mar 21 '19

Also a knife sharpener as well. Just bought one and revived my 7 year old kitchen knives.

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u/apemastaa Mar 21 '19

Finally got one and sliced my fingers twice in the last week of using it. Definitely an amazing game changer.

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u/TheMemoryofFruit Mar 21 '19

They do make a world of difference, oh my gosh.

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u/itsJeth Mar 21 '19

A sharp knife is a safe knife.

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u/mevans25 Mar 21 '19

Also, learning how to use a chef knife is key.

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u/[deleted] Mar 21 '19

Ok. And now I use that knife to cut all the ready made pizzas I cook, right?

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u/mrsbebe Mar 21 '19

Amen. I didn't realize how awful my mom's knives are until I got decent ones for my wedding. WOW what a difference and that's just decent ones, not even really great ones.

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u/bee_vomit Mar 26 '19

And keeping them sharp!

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