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Good Kitchen Knives Ideally, a whole block of them, but all you really need is one, and that'll run you less than $100. No more laboriously sawing through an

Good Kitchen Knives Ideally, a whole block of them, but all you really need is one, and that'll run you less than $100. No more laboriously sawing through an onion with that flimsy dull serrated piece of worthlessness. A good sharp knife should glide right through anything you care to stick between it and the board. Onions, tomatoes (without squishing), probably even your thumb a few times until you learn how to use it right. Zwilling J.A. Henckels are my choice. Not overly expensive. Overly good at chopping things in half. Sorted.

eshvk 13y ago
+1 I would also add some personal opinion and say that all you need is a paring knife and chef's knife. Maybe a sharpening block. And Zwilling is my choice too.
- b_t_s 13y ago
  along the same lines: one of those diamond sharpening rods. $15 at walmart, 5 strokes on each side before every use, and you've got a 9 inch scalpel that you'll never have to take a real whetstone to. Also, the knife doesn't have to be great, just not junk. I'm using the best knife I could find at the the local dollar store(like $30 marked down to $6), which is great, but my $20 for the entire block ones from walley world just refuse to take a decent edge. Look for a rigid, tapred blade(this ought to be tempered steel), as opposed to a flexible uniform thickness one(junk sheet metal). http://www.walmart.com/ip/Smith-s-Interrupted-Surface-Diamond-Sharpening-Steel/9224932 http://www.walmart.com/ip/Smith-s-Interrupted-Surface-Diamon...
palidanx 13y ago
My 2 cents are a 8" or 10" victornix chef knife http://www.amazon.com/Victorinox-Fibrox-8-Inch-40520-5-2063-20/dp/B000638D32/ref=sr_1_3?ie=UTF8&qid=1395941747&sr=8-3&keywords=victronix+10+inch http://www.amazon.com/Victorinox-Fibrox-8-Inch-40520-5-2063-... My local butcher uses it so much it turns into a boning knife.
johnatwork 13y ago
MAC knives are also good. But I think the main thing is to keep them sharpened.

eshvk 13y ago

+1 I would also add some personal opinion and say that all you need is a paring knife and chef's knife. Maybe a sharpening block. And Zwilling is my choice too.

b_t_s 13y ago
along the same lines: one of those diamond sharpening rods. $15 at walmart, 5 strokes on each side before every use, and you've got a 9 inch scalpel that you'll never have to take a real whetstone to. Also, the knife doesn't have to be great, just not junk. I'm using the best knife I could find at the the local dollar store(like $30 marked down to $6), which is great, but my $20 for the entire block ones from walley world just refuse to take a decent edge. Look for a rigid, tapred blade(this ought to be tempered steel), as opposed to a flexible uniform thickness one(junk sheet metal). http://www.walmart.com/ip/Smith-s-Interrupted-Surface-Diamond-Sharpening-Steel/9224932 http://www.walmart.com/ip/Smith-s-Interrupted-Surface-Diamon...

palidanx 13y ago

My 2 cents are a 8" or 10" victornix chef knife http://www.amazon.com/Victorinox-Fibrox-8-Inch-40520-5-2063-20/dp/B000638D32/ref=sr_1_3?ie=UTF8&qid=1395941747&sr=8-3&keywords=victronix+10+inch http://www.amazon.com/Victorinox-Fibrox-8-Inch-40520-5-2063-... My local butcher uses it so much it turns into a boning knife.

johnatwork 13y ago

MAC knives are also good. But I think the main thing is to keep them sharpened.