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I've been researching knives and Im wondering if there are any poaler bears who have experience on the subject. There has to be more nice, well balanced, forged kitchen knife companies in the USA than the internet is letting on. The best I'm finding are in Japan and china. The American ones seem to be clunky and heavy based on reviews.

I've been researching knives and Im wondering if there are any poaler bears who have experience on the subject. There has to be more nice, well balanced, forged kitchen knife companies in the USA than the internet is letting on. The best I'm finding are in Japan and china. The American ones seem to be clunky and heavy based on reviews.

(post is archived)

[–] • 7 pts

Was a professional fish monger, cut down 300lb tunas down to 3oz sand dabs. What we used where . High carbon stainless, fast to dull, but easy to sharpen to a razor sharp with a steel and strap. The knives I use at home are for chopping Dexter Russel for boning and filet, a Cleaver for those deer and elk bones, and a set of steak knives

[–] [deleted] • 0 pt

Oh wow this is really great to know! Thank you! When I come into my money I'll make sure to splurge on a kitchen set like these.

Always great to hear tips from a guy who knows

[–] • 0 pt

That’s a nice selection, for all around butchering and kitchen use, victorinox classic are hard to beat. Great grip, good steel, inexpensive. You could get a whole set for the price of a single fancy Japanese chefs knife.

[–] • 6 pts

We use for pretty much everything - boning, bread, veg/fruit, carving, etc. My cleaver is custom.

[–] • 1 pt

Same, they've been fine for the last 15 years. I would still like a bigger chef's knife and cleaver.

[–] • 1 pt

America is behind the ball in the "quality chef knives" department. You have to remember that the rest of the world has a large head start as far as fine dining and cooking knives goes.

[–] [deleted] • 1 pt

That's true. I just thought a jap might bring the trade here since we take everyone in and I'd prefer to buy American made. But that's a fair point. I'll just try to stick with Japanese though china makes knives of similar quality for half the price. Fuck china

[–] • 1 pt

To that point I'm a huge fan of my ceramic knife. It's still razor sharp after years of abuse.

[–] • 1 pt

The wakisashi does wonders ask a socialist https://pic8.co/sh/3Geqbc.jpg

Kidding

https://www.sabatier-shop.com/cooking-knife-8-in-carbon-steel-olive-wood-handle.html

Maybe a tad over the top for sandwiches though...

[–] [deleted] • 1 pt

Lol that's awesome.

I was being funny about the sandwich comment. I cook and cut anything, I try to cook new and delicious meals so I can keep learning and growing to one day become the best grandma ever. 75$ is on the cheaper side of things I've been looking at but thats part of why I made this post to see how much I was overspending on a well balanced, edge keeping, long life blade

[–] • 1 pt (edited )

What you mean "professional" knives? Are you just talking about kitchen cutlery? If you like knives check out this site, they have some kitchen knives but also alll kinds of knives: hunting knives, skinning knives, fillet knives, mountaineering and utility knives and a lot more (--that's just in the "fixed blade" category)

https://deadwoodknives.com/knife-types/kitchen

https://deadwoodknives.com/knife-types/fixed-blade

https://deadwoodknives.com/knife-sets/kitchen-set

[–] [deleted] • 0 pt

I say professional but I mostly mean I want to have kitchen knives that are nice and sharp for every day use since my "profession" is cooking for the household while being a stay at home mom. Dull knives that don't keep an edge after I sharpen them makes life a living hell.

Although, I do just love knives. Thank you for providing this awesome link :D

[–] • 1 pt

One of my mini-careers has been in professional cooking, so I appreciate what you are saying about having good knives for the kitchen. I also like to carry a good folding knife, it's amazing how often I find a use for a knife in daily life

[–] [deleted] • 0 pt

I have a multi tool I spent too much money on back when I worked construction. It's got simple tools like a file, flat head and filips head in it plus a serrated knife, saw and regular strait blade. Thats the only thing I got that folds up other than cheap folding razor blade knives with replaceable blades. I have an antique "old timer" folding blade I don't wanna use because it's from my great grandad and it sits next to my fine jewelry.

I'm a big fan of badass tools no matter the category. I bought a damn hypertherm plasma cutter because I couldn't decide on a cheaper brand that didn't specialize in plasma cutters. I miss having my hands on the tools but I do love being a mom more

[–] • -1 pt

Nice try, smokey.

[–] [deleted] • 2 pts

I'm a woman who wants top tier knives to make the best sammiches for my fiance. Not sure what wool you're not trying to have pulled over your eyes. When you cook alot, having good knives makes a hell of a difference

[–] • -1 pt

Ever tried one that starts to rust if you don't clean and dry it? They are sharp af for a long time and the joy cutting with it makes it worth the hassle cleaning and drying all the time imho.

[–] [deleted] • 0 pt

I own an Enso Japanese knife that was roughly 150$. It's God tier compared to the cheap knives I've had to use. They do rust but if you've been cutting greasy food it's better to leave it dirty than to wash it and leave it out to dry ice discovered. Washing, drying and putting away is optimal. That knife has made my kitchen great again

[–] • 1 pt

roughly 150$

That's a knoive!