Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Birthday Wish list - A Nice Knife
Options
JMCXL
Posts: 1,524
I am looking to make a birthday list for myself - thinking of getting a nice knife. I see lots that look amazing and cost from $100 to over $1,000. I am looking to spend around $350-$500 (not sure wife will agree on the $500).
Wish List:
1) amazing knife that look incredible
2) has great balance
3) holds up with great cutting ability.
Also let me now what else makes a great knife in you opinion?
Do you have a knife maker you would recommend?
Next I need to figure out the type of knife? so many questions - who can help me with this decision?
Earn bonus points if you include Photos with your suggestions.
Thanks
Wish List:
1) amazing knife that look incredible
2) has great balance
3) holds up with great cutting ability.
Also let me now what else makes a great knife in you opinion?
Do you have a knife maker you would recommend?
Next I need to figure out the type of knife? so many questions - who can help me with this decision?
Earn bonus points if you include Photos with your suggestions.
Thanks
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
Comments
-
Get a Randal but not a kitchen oneI XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
-
If I'm dropping that kind of coin, I'd want to finger it before buying. Any brick and mortar locations around you carry high end cutlery?~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
What kind of knife are you wanting? Hunting knife, pocket knife, chefs knife, breaking knife, etc etc.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
ColtsFan said:If I'm dropping that kind of coin, I'd want to finger it before buying.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
SGH said:What kind of knife are you wanting? Hunting knife, pocket knife, chefs knife, breaking knife, etc etc.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
This my favorite chef’s knife. Light, great balance, really good feel and amazing cutting. You should hold any knife before buying. And you can get it for around $180.
https://shun.kaiusaltd.com/knives/knife/premier-8-in.-chefs-knife
Sandy Springs & Dawsonville Ga -
Check out New West Knifeworks. I’ve purchased a few over the last couple of years after visiting their Store in Jackson, Wyoming. American made, fantastic steel, sharp as Hell with lifetime sharpening, and killer colorways for the handles.
-
The Shun Premier Boning knife has been my favorite for trimming and carving. Great knifeMilton, GA
XL BGE & FB300 -
bgebrent said:This my favorite chef’s knife. Light, great balance, really good feel and amazing cutting. You should hold any knife before buying. And you can get it for around $180.
https://shun.kaiusaltd.com/knives/knife/premier-8-in.-chefs-knifeNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
-
GoooDawgs said:The Shun Premier Boning knife has been my favorite for trimming and carving. Great knifeNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
https://japanesechefsknife.com/products/masamoto-ks-series-white-steel-no-2-wa-gyuto-240mm-to-300mm-3-sizes
I'd go for 240mm unless you have a good reason not to.Mountain View, CA -
If you haven't handled a lot of knives, then it is good to hold them. After you have worked with several, there isn't nearly as much need.Some questions. Modern steels are much harder, and usually less brittle than older steels. They will take a much more acute edge bevel, and hold them for a long time. But sharpening them is fairly difficult. Do you have access to a good sharpening service? Or, are you willing to develop the skill needed to do it yourself?What kind of cutting style do you use, rocking or pull/push? How much do you need to do at any given time? Just a few ounces lighter can make a lot of difference if you are dicing pounds of vegetables. The opposite, a little heavier, for thick cuts of meat can be helpful.Here's my main knife. Scary sharp, incredibly hard, great for almost everything except boning. I've never used a rocking cut, so the long flat blade is perfect for me. I'd prefer a right hand D handle, but the elongated octagon gives me a good grip. It light enough that I can cut for a long time w/o strain.A knife like the Miyabi 34373-203 Chef's Knife from Henckels has similar steel, and is one you probably could find to hold it. Note, it is 2 - 3 times heavier.
-
For that price range you have a ton of options. I have a few custom knives, both kitchen and outdoors. The guy who made mine has also done a knives for a few other members on here
Bushkill Blades. bushkillorders@gmail.com his name is Dan, tell him I sent you. I am unsure if his books are currently open. You can scroll through his instagram and see a lot of his work, including his kitchen knives
https://instagram.com/bushkillblades?utm_source=ig_profile_share&igshid=18tv928ncbx8y
https://www.instagram.com/p/Be3VzhdjjjG/?utm_source=ig_share_sheet&igshid=19665jakiywoz
https://www.instagram.com/p/Bt1OK2Wj1b5/?utm_source=ig_share_sheet&igshid=93at3kydwxci
Boom -
he can go over different blade lengths and styles he offers, different steels he offers, handle material, etcBoom
-
I absolutely LOVE my Shun Kaji slicing knife.I might need to get to the local store to see what they carry in the next few weeks. I think I'm about due to get another chef knife. Or many something else that they make (Shun Kaji that is).BTW, I've had the same slicer/carver for at least a decade. Started using it extensively about two years ago when I started cooking turkey breast sections to make sammiches. I was occasionally taking it over to family on holidays to do a better job of carving things. Now I really just use it at home. I run it over the steel every so often and it's still like a razor. Not once has it been sharpened.Large BGE with CGS Woo Ring, stone with stainless pan, Smokeware chimney cap, Kick Ash basket and Kick Ash can.Living free in the 603 (Pelham).
-
gdenby said:If you haven't handled a lot of knives, then it is good to hold them. After you have worked with several, there isn't nearly as much need.Some questions. Modern steels are much harder, and usually less brittle than older steels. They will take a much more acute edge bevel, and hold them for a long time. But sharpening them is fairly difficult. Do you have access to a good sharpening service? Or, are you willing to develop the skill needed to do it yourself?What kind of cutting style do you use, rocking or pull/push? How much do you need to do at any given time? Just a few ounces lighter can make a lot of difference if you are dicing pounds of vegetables. The opposite, a little heavier, for thick cuts of meat can be helpful.Here's my main knife. Scary sharp, incredibly hard, great for almost everything except boning. I've never used a rocking cut, so the long flat blade is perfect for me. I'd prefer a right hand D handle, but the elongated octagon gives me a good grip. It light enough that I can cut for a long time w/o strain.A knife like the Miyabi 34373-203 Chef's Knife from Henckels has similar steel, and is one you probably could find to hold it. Note, it is 2 - 3 times heavier.
My wife and I are looking to take a knife skills class that will help with my decision on the type of knife I would benefit most from having.
I am looking for an everyday knife, mostly chopping veggies for 2-4 people not pounds at a time, so weight is not a big issue but would like to see how these knives handle.
Thanks for the feedbackNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
FanOfFanboys said:he can go over different blade lengths and styles he offers, different steels he offers, handle material, etcNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
If you decide on a Shun, give me a shout.....I have a bunch of them in stock.
I like the Kiritsukis, I have the 6" and 8" models.
-
dmourati said:
https://japanesechefsknife.com/products/masamoto-ks-series-white-steel-no-2-wa-gyuto-240mm-to-300mm-3-sizes
I'd go for 240mm unless you have a good reason not to.
-
JMCXL said:gdenby said:If you haven't handled a lot of knives, then it is good to hold them. After you have worked with several, there isn't nearly as much need.Some questions. Modern steels are much harder, and usually less brittle than older steels. They will take a much more acute edge bevel, and hold them for a long time. But sharpening them is fairly difficult. Do you have access to a good sharpening service? Or, are you willing to develop the skill needed to do it yourself?What kind of cutting style do you use, rocking or pull/push? How much do you need to do at any given time? Just a few ounces lighter can make a lot of difference if you are dicing pounds of vegetables. The opposite, a little heavier, for thick cuts of meat can be helpful.Here's my main knife. Scary sharp, incredibly hard, great for almost everything except boning. I've never used a rocking cut, so the long flat blade is perfect for me. I'd prefer a right hand D handle, but the elongated octagon gives me a good grip. It light enough that I can cut for a long time w/o strain.A knife like the Miyabi 34373-203 Chef's Knife from Henckels has similar steel, and is one you probably could find to hold it. Note, it is 2 - 3 times heavier.
My wife and I are looking to take a knife skills class that will help with my decision on the type of knife I would benefit most from having.
I am looking for an everyday knife, mostly chopping veggies for 2-4 people not pounds at a time, so weight is not a big issue but would like to see how these knives handle.
Thanks for the feedbackStones are not expensive, and do a great job. By the time I got around to sharpening kitchen knives (as opposed to chisels, gouges, and other woodworking knives), my hands were too arthritic and unsteady to hold a steady angle. I went w. an Edge Pro system. Sharpeners are a topic that comes often on the forum. Search on that.Shun's are often bought in part because they have a resharpening policy. Note that the site I linked to for my main knife also offers professional sharpening. There are quite a few sharpeners that accept mail order work.Knife skills, like sharpening skills, are a matter of practice. While you may only need to cut up a few veggies at any given time, practice makes perfect. I watched great chef Jaques Pepin dicing an onion w/o even looking at the onion. Took me months of doing a couple of pounds a week till I reached the day when I suddenly realized I had done the work just by feel, and not watching to avoid slicing myself.If you are cutting vegetables, carefully consider the Japanese style. They are light weight, which is a plus. And they tend to be remarkably thin w. very acute edges. You can tell when a J knife is getting dull when you start tearing up working on onions. A good knife should cut so smooth that apples do not turn brown within minutes, and onions and garlic of all kinds never cause a tear.Also, any good knife, w. appropriate care, in home use like you describe will last several lifetimes. A $300 knife should be good for at least 50 years. -
If your primary mission is cutting veggies, consider a usuba or nikiri.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
gdenby said:...Also, any good knife, w. appropriate care, in home use like you describe will last several lifetimes. A $300 knife should be good for at least 50 years.No doubt that for home use any decent knife will last a lifetime or more but this always reminds me of the difference between home and professional use.One of my favorite pix really highlights that difference. Here is a pix of Masaharu Morimoto's (of Iron Chef fame) knives and showing the progression of his knives over just a period of about three years:He sharpens his knives daily (and occasionally twice a day). The handles shrink because he occasionally sands them to help remove oil that accumulates from his hand.What started as a nice yanagiba will perhaps end up becoming a nice honesuki (with a new handle and shortening the blade a little bit more).
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
There were some great deals around the holidays on Shun at Williams Sanoma. Get on their email list and wait for a good sale if you’re not in a hurry.Jacksonville FL
-
I'll be honest, I'd never want a knife like this. The "heel" (hope I'm using the right term) looks like it has sharp edges, and you couldn't rest your index finger against it comfortably. And that extended tang is ridiculous!
I'll stick with my commoner's Henckel 4-Star chef's knife, recently reground to a Japanese angle; comfortable to use and as sharp as I'll ever want._____________"Commander, say hello to Cricket!" - KN
-
https://shun.kaiusaltd.com/knives/knife/classic-8-in-chefs-knife
My favorite knife ever, reasonably priced.
But to echo what others have said, go hold them in your hand if you can. The feel of it in your hand will set them apart. -
HeavyG said:gdenby said:...Also, any good knife, w. appropriate care, in home use like you describe will last several lifetimes. A $300 knife should be good for at least 50 years.No doubt that for home use any decent knife will last a lifetime or more but this always reminds me of the difference between home and professional use.One of my favorite pix really highlights that difference. Here is a pix of Masaharu Morimoto's (of Iron Chef fame) knives and showing the progression of his knives over just a period of about three years:He sharpens his knives daily (and occasionally twice a day). The handles shrink because he occasionally sands them to help remove oil that accumulates from his hand.What started as a nice yanagiba will perhaps end up becoming a nice honesuki (with a new handle and shortening the blade a little bit more).I'm sure Chef Morimoto demands the highest level of sharpness. Nothing but razor. But I would not be surprised if professionally he uses the Japanese equivalent of commodity knives. Just like Euro knives, they are made to be sharpened often and easily. And in a fast moving kitchen, one doesn't want to worry about dropping a fine knife on the floor, or someone w. light fingers making it disappear.I would be interested to see how knives w. high end particle steel hold up in professional use. If what I've read was correct, the HrC scale is geometric, so even the difference between a really good 58 and a 65 is a couple of orders of magnitude.
-
Can't help you much cause I would never spend $300 on any single knife. But I look forward to seeing what you get.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
Botch said:
I'll be honest, I'd never want a knife like this. The "heel" (hope I'm using the right term) looks like it has sharp edges, and you couldn't rest your index finger against it comfortably. And that extended tang is ridiculous!
I'll stick with my commoner's Henckel 4-Star chef's knife, recently reground to a Japanese angle; comfortable to use and as sharp as I'll ever want.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:
this style heal/bolster section makes sharpening with japanese wetstones much easier...
Hmmm._____________"Commander, say hello to Cricket!" - KN
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum