Honestly what I've fallen in love with, head to a local re-use center (whatever it may be called in your area) and fish around for some full-tang kitchen knives in decent shape. There'll undoubtedly be a few, they'll be like 30 cents each. Then just buy a whetstone on Amazon and sharpen them up.I don't want to spend a lot, I have been using cheap knives for years and they have got the job done but the one I used all the time broke finally. I will mainly use it when cutting up meat and potatoes
Victorinox Fibrox Pro Chef’s Knife
Victorinox Fibrox Pro Chef’s Knife
Remember that Serration is only good for bread.
Will this cutting board be safe for knives? https://www.amazon.com/dp/B01LZZQSSP/
All I have now is 2 bamboo cutting boards so I haven't been able to use my good knives since they can have nodes which can damage knives.
It really depends on the type of knife you have. I would suggest a bamboo board. Buy something biodegradable.Will this cutting board be safe for knives? https://www.amazon.com/dp/B01LZZQSSP/
All I have now is 2 bamboo cutting boards so I haven't been able to use my good knives since they can have nodes which can damage knives.
Those look neat. I was looking at the 1/2" rubber sani-tuff boards but I would rather spend some of that money on a honing steel.I use these:
https://www.amazon.com/Antibacterial-Cutting-Board-Set-Sterilization/dp/B016RVEJDO/
* $20 shipped
* 3-pack
* Folds up to dump food in
* Microwave for 60 seconds to sanitize
I have a 6" Wusthof classic cooks knife and Zwilling Pro 7" rocking Santoku.It really depends on the type of knife you have. I would suggest a bamboo board. Buy something biodegradable.
I use a santoku and a 4" parer mostly. Dunno about cheapies, but try some out, and see what feels right to you. You generally get what you pay for with knives.
antique/second hand. look for some full tang carbon steel knives. buy a good sharpening steel. I use my old carbon steels the most, a few runs on the steel every time i get it out of the drawer. we have some fancy shuns and others, but my go to is the old steels. I can slice a big steak into 1/8 in slices with them, debone a prime rib, and slice a tomato after with a few seconds on the steel. rinse and dry after. as long as they are not left wet for too long i have no problems with rust.