Knives

[namtrag]

Hi guys,

I like to learn, so I hope I am not starting too many topics.  I thought maybe it would be interesting to have some dialogue going on knives.

As a beginner to really cooking on a grill, I am interested to see what you guys would recommend as far as a good set of knives for me to consider (as in types of knives, and a good brand to check out).  I know I don't need to buy the usual kind of sets that come with steak knives, so it's maybe more of a piece by piece, gradual purchase of a few good knives of different purposes.

I know I would like to have something to maybe trim briskets, spatchcock chickens (scissors sucked when I tried them), etc.

Thanks in advance, and hopefully this might be a useful topic to several of us on here.

[Cookingmama]

What is your price range? 

I LOVE spatchcocking my chickens with kitchen scissors.  Seems like when I use a knife I always almost lose a finger. 

[namtrag]

Hmm, price range...depends on how I acquire them.  If I can order a knife or two at a time, I can afford better stuff.  One thing my wife warned me though is, if you don't or can't sharpen them, it really doesn't matter which knife or how much.  So that's a whole other thread lol

Anyway, I guess if there were a hypothetical situation where I needed 5 different kinds of knives, I can see paying up to $20 each for them, and just buying them as I can.

I guess maybe my scissors aren't the best.  It was very hard for me to cut along the backbone with my so called kitchen scissors!

[masonred]

Try Ontario scissors you won’t be disappointed. The knife discussion really opens things up. Personal preference use etc… I like Victorinox with plastic handles. They make a wide variety of styles and price range, handle different types and sizes and see what feels good. A good slicer, paring, boning and a couple of others should set you up. These should be in your price range, try a kitchen supply shop.

[Cookingmama]

I bought some Henckels at Target a couple years .  They work well for me. 

[Cookingmama]

[quote author=namtrag link=topic=13417.msg133731#msg133731 date=1413237671

I guess maybe my scissors aren't the best.  It was very hard for me to cut along the backbone with my so called kitchen scissors!
[/quote]

That backbone can be tricky!  Have to get tight along it....and then it just slides through.

[wrehfield]

 I have a pair of Batil scissors and they do a number on chickens. Wicked! Knives, I have Victorianox, Zwilling-Henckel, Mundial. I  have a Work Shop Ken Onion knife  sharpener. Good stuff.

[Winz]

One of the first questions to answer is "european or asian"  The bevels  are different as well.  The European blades are, in general, heavier.  Some like the heft, others appreciate a lighter blade.

I started with a nice Wusthof set.  Great knives - I still have the bread knife.  After much tinkering and testing, I finally settled on MAC knives.  They have a shallower bevel, are wickedly sharp, are slightly lighter than Wustof, and most importantly, fit my hand well.  If you do a lot of cutting per session, fit and weight will make a difference. 
You can buy most knives one at a time.  I recommend (in order) 8 or 10 inch chef knife, paring knife, bread (serrated blade), and utility knife.  After that, its all personal preference. 


Winz

[namtrag]

[quote author=namtrag link=topic=13417.msg133731#msg133731 date=1413237671

I guess maybe my scissors aren't the best.  It was very hard for me to cut along the backbone with my so called kitchen scissors!

That backbone can be tricky!  Have to get tight along it....and then it just slides through.
[/quote]

Yeah, I was off track and ended up going even further off as I cut! 

[namtrag]

Try Ontario scissors you won't be disappointed. The knife discussion really opens things up. Personal preference use etc... I like Victorinox with plastic handles. They make a wide variety of styles and price range, handle different types and sizes and see what feels good. A good slicer, paring, boning and a couple of others should set you up. These should be in your price range, try a kitchen supply shop.

Thanks, Red!  I have a kitchen store in the shopping center where I work. 

[namtrag]

I have a pair of Batil scissors and they do a number on chickens. Wicked! Knives, I have Victorianox, Zwilling-Henckel, Mundial. I  have a Work Shop Ken Onion knife  sharpener. Good stuff.

Will take a look at these as well, thanks.

[coldkettle]

I have Shun knives.  Just get what you need...I'm most cases like Winz says, you only need a base set of 3-4 knives, then build on that.  I love the added sharpness and lightness of the Japanese knives...I've had some German knives, hefty knives

[namtrag]

Winz and Coldkettle, thanks for more info, now I have a great list of knives to look at.  This is a great thread

[coldkettle]

If you don't have sharp knives currently, your will be impressed with new knives..

[mrbill]

building upon what some have already posted, here is my input. I have many knives(most passed down to me), but (aside from steak/butter knives) only use a few regularly. one of my favorites is an old butcher knife(pretty much this w/a utilitarian handle and darkened blade(common for old quality knives)https://www.google.com/search?q=butcher+knife&rls=com.microsoft:en-US:IE-Address&source=lnms&tbm=isch&sa=X&ei=6og8VJHiH82wyASKm4CQDw&ved=0CAgQ_AUoAQ&biw=1474&bih=955#facrc=_&imgdii=_&imgrc=xEHwsiSDOo8r_M%253A%3Blt_vtJADwTQpXM%3Bhttp%253A%252F%252Fimages.knifecenter.com%252Fthumb%252F1500x1500%252Fknifecenter%252Fontario%252Fimages%252FOH77.jpg%3Bhttp%253A%252F%252Fwww.knifecenter.com%252Fitem%252FOH77%252FOld-Hickory-Butcher-Knife-7-inch-Carbon-Steel-Blade%3B804%3B407) that was my grandfather's. it isn't fancy, but it holds an edge well and I've used it for a variety of tasks that range from slicing steaks off a roast to separating a roasted chicken. next is a "forever sharp" branded paring knife my mom gave me that I use for delicate/detail work. I also have an old filet knife(that was also my grandfather's) w/a blackened/darkened blade that I use for trimming fat off large cuts of meat or deboning the rear quarters of a deer. last on the list is an old forschner chef's knife(handed down from mom) that I use for cutting up large/bundles of vegetables.

all that in mind, imo-you don't need the whiz-bang super ultra knife designed for one purpose. find a few decent knives that will do what you need done and leave the knife sets for those that want a counter decoration.