Let's talk (cooking) knives.......

12 years ago

I have 8" and 10" chef's knives that I'm happy with, but need something smaller for cutting vegetables and fruits. I love good knives, but can no longer afford very expensive ones. I have about $40 in Amazon points, so that's my budget this time.

At one point I had a 5" Farberware santoku knife that I liked a lot, but I managed to lose it. Its replacement, also by Farberware, is dreadful. I can't get a good edge on it, and it won't hold whatever edge I manage to get. I can't wait to throw it out!

I'm also discarding a carbon steel Japanese chef's knife (rectangular blade) that used to be quite satisfactory but has apparently outlived its usefulness.

I like the way carbon steel sharpens, but not crazy about its tendency to rust. Should I be looking at "high carbon stainless steel"? Some descriptions say "stain-resistant steel".....are they likely to rust?

After watching Ming Tsai cutting vegetables on his TV show I was psyched to get a ceramic knife. But then I read that they require a special ($$) sharpener--or you can send the knife back to the manufacturer to be sharpened. This does not to appeal to me (or my budget)!

I am open to your suggestions......

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Comments (9)

country_bumpkin_al
12 years ago
I LOVE my RADA knives!! I still have the first one I bought...40yrs ago! Didn't have a clue what kind it was at the time, but I've got a nice collection of them now!!
marie_ndcal
12 years ago
I too like the RADA knives. They seem to hold a edge, but do not leave them in water any length of time as the handles get discolored etc. They also have a sharpener that is very good with these knives, and easy to use. Either look on line, at shows, in the malls etc. You will probably find a dealer near you. We even have a church selling them. The one for tomatoes is the greatest!!! But these knives do cut fingers too!!
Marie
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donna_loomis
12 years ago
I had been on the lookout for some good steak knives because I just wasn't happy with the ones we had. We went to Cost Plus and found a little knife that resembles a tiny chef's knife. Blade and handle together come to 7 inches. It is labeled as a paring knife and cuts fruits and vegetables wonderfully. We initially bought two of them to try and man, they are wicked sharp. We went back and bought 6 more and they are my new steak knives. I also use them for paring knives, LOL.

Cost? $7.99 And here is their description: Our Paring Knife consists of a German steel blade with pakka wood handle. It features a short blade with a tapered point for precision work on small food. Ideal for peeling apples and other fruits and vegetables, mincing small items like shallots and garlic, trimming herbs, creating decorative vegetable garnishes, such as radish roses and celery curls, and boning chicken.

Here is a link that might be useful: great knife
sunshines
12 years ago
I love my carbon steel paring knife, it just fits good in my hand. I always dry it quickly after each use so it doesn't rust. The old ones are so hard to find, mine wasn't made in Japan. Once I bought a high carbon stainless steel knife but don't care for it and no it doesn't rust.
ravencajun Zone 8b TX
12 years ago
I recently bought several sizes of the Paul Deen knives, they have become my husbands favorites, he has to do most of the chopping and cutting these days. They were not pricy at all. I have had a set of Chicago cutlery for ages and it still is an excellent set of knives.
the Paula Deen ones I got I have not seen anywhere online not even on her site, they are all red, red handles and red blades and come with a plastic sheath to protect the blade.
lazypup
12 years ago
Not only are the ceramic knives extremely expensive and difficult to sharpen, the are also fragile. If you drop one on a hard surface it is very likely to shatter.

Now here is a tip, before you toss out all those old favorite knives because they are dull and hard to work with, talk to the butcher at your local supermarket. At some supermarkets that have a real butcher shop you can bring your knives in and they will professionally sharpen them for a very modest fee, in fact, at my local "Big Y market" they will sharpen them free. I just wrap two or three knives in a kitchen towel and as soon as I get to the store I take them to the butcher, by the time I am done shopping he has them all sharpened and ready to go, and there is no charge.

Now in regards to your oriental chefs knife, if you get the notion to discard it, Please, Please let me know, I will be glad to pay the S&H fees and you can toss it my way.
User
12 years ago
This is what I have and I love them. This is what I feel about things I buy for my kitchen....buy the medium price, Not the cheapest because you will constantly have to replace them and not the most expensive either because you are probably buying the name or bells and whistles..just buy the middle of the road and you won't go wrong, hey, but that is just my humble opinion, and that is just me. This is what I have and I love them.

Here is a link that might be useful: chicago cutery stainless steel
alisande
Original Author
12 years ago
Thanks for all the input, everyone. Donna, that's a great looking paring knife. I'm not familiar with Cost Plus, but looked at other knives on that site. I'll keep them in mind.

The last time I was at Ollie's Bargains I think I saw Paula Deen knives. I wasn't knife shopping at the time, so I didn't pay much attention. But I'll take a look the next time I'm there, which will probably be fairly soon.

Right now I'm leaning toward this knife, and maybe one other from the same line. I'm also thinking I'll put a new sharpener on my birthday (April) wish list.
wildchild
12 years ago
I have a really nice set of Henckels but my inexpensive leave in the drawer go to utility and paring knives are Zyliss.

Let's talk (cooking) knives.......

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