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What Style Kitchen Knife Should I Buy?

Discussion in 'Mayberry Lounge' started by Lord_Impaler, Nov 7, 2020.

  1. Lord_Impaler Brown Belt

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    I’m going to buy one high quality general purpose kitchen knife to compliment my mid-tier full set. I make all sorts of food, I definitely cut more vegetables than meat, but I want it to be good for a wide range of tasks.

    My question is, for those of you who cook, which style do you think I should get for a primary kitchen knife? What size?

    Chef knife, Santoku style, Utility knife, etc.
     
  2. Plastikman_Eire Green Belt

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    I have a set of Global knives.

    I rarely use any of them except the 20cm chefs knife though. Its good for every task.
     
  3. puppybird the wasteland champ

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    I find I do 90% of my work with this knife BB88A561-083E-403C-8206-499B7658B213.jpeg
     
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  4. A.A. Riggs Black By Demand

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  5. Fugazy You sure about that, that that’s why? Double Yellow Card

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    Um, what knives do you have already is a pertinent question.

    Also your ability to maintain the knife is what really matters. As long as you aren’t buying straight up junk.
     
  6. A.A. Riggs Black By Demand

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    Name checks out. All his knives are pointy.
     
  7. M4rk Brown Belt

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    The knife kind, stick them with the pointy end and pretend its a sword
     
  8. Lord_Impaler Brown Belt

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    Like I said I have full set of mid tier knives. Chef knife, Santoku, Utility, Pairing, bread etc.

    I just want one super high quality knife, though. So I’m wondering what you all think would be the best single knife style for the widest variety of common cooking tasks.

    I know how to sharpen and maintain knives, so I’m good there.
     
  9. [email protected]&WW Gold Belt

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    if you want a single multitasking knife, the options are basically a chefs knife or a thin chinese style cleaver.
    size depends on your hands, strength, and preference. you can get fantastic quality steel full tang for less than 80$, and not full tang for 40. full tang usually has a better feel while cutting.

    less multitasker than the affore mentioned but fantastic for vegetables if you like push cutting are nakiri knives. personally not a fan of santokus, but they seem to be quite popular.
     
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  10. A.A. Riggs Black By Demand

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  11. 3825 968 moonwalking

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    If it aint Japanese steel you are wasting your money.
     
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  12. milliniar Who needs a belt?

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    Get a good gyuto.
     
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  13. JSN Titanium Belt

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    Get a Misono UX10 gyutou. You will not be disappoint.
     
  14. Mean Farmer The next size up. Banned

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  15. UnicornNinjas Green Belt

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    I cook a fair amount, if you're going to be chopping mostly veggies I recommend a chinese-style cleaver

    [​IMG]

    Thin enough to cut well but weighty enough to let the knife really do the work; easy to wash on account of the shape which also gets rid of the need for a bench scraper. They're also convex-ground which makes them wicked shaaap. Cheap too, I went to the local chinese restaurant supply and picked one up for $18, so you don't really need to be as fastidious as you would be if you dropped $100+ on a miyabi or global. Usually made from a mystery steel, my guess is it's probably most likely 420HC, takes an edge well enough.

    My other knives are shun, zwiling twin and an old victorinox workhorse that I've beat into the ground, but I find myself using this one for most of my food prep nowadays.
     
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  16. Da Speeit Plutonium Belt Platinum Member

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    This only said by weaboos who don’t actually cook for a living
     
  17. Da Speeit Plutonium Belt Platinum Member

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    Global if you mostly cut veggies
     
  18. hohner Titanium Belt

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    Get a medium sized sentoku style knife. It is one of the most versatile kitchen knives imo.
     
  19. Te Huna Matata Red Belt

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    I've always wanted a nakiri. I feel like that would be a good all-purpose style.
     
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  20. mb23100 Steel Belt

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    Unless it's complete crap as long as you sharpen it properly and regularly that is what's most important. I went from never sharpening my main chopping knifes to sharpening it everytime I use them just about.
     
    Last edited: Nov 7, 2020
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