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lower end good knife for every day use?

post #1 of 10
Thread Starter 

Hello all, I am not a chef and I don't have a big budget to buy expensive equipment, I am seeking a decent smooth edge knife for everyday use, mainly for cutting vegetables, I am wondering if this is good enough please?

 

 

http://www.ebay.com/itm/Victorinox-CHEFs-Knife-7-5-Stainless-Steel-Blade-Fibrox-40523-Kitchen-Cutlery-/371161602355?pt=LH_DefaultDomain_0&hash=item566af49933

post #2 of 10

Perfect for the price. But you may consider a little longer blade.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 10
Thread Starter 

What's the reason for a longer blade and what length would you recommend please?

post #4 of 10

With a 7" knife you'll struggle on something big like a cabbage.  Also if you think about the angles involved, you have to lift up a shorter knife more to achieve the same cutting motion. It's unnecessary strain on you, the user.  A longer knife is just more efficient.

 

Add to this that it is easier to sharpen a longer knife, especially on the victorinox where the plastic handle comes into the blade face at a weird angle.  Also since there is more length for board contact, you will have better edge retention overall.

 

240mm is about the sweet spot for me.  Cooks that work lots of prep usually like 270mm.

post #5 of 10
Thread Starter 

Cool so a 10" blade would be great.

Quote:
Originally Posted by MillionsKnives View Post
240mm is about the sweet spot for me.  Cooks that work lots of prep usually like 270mm.

To clarify, is that the blade length or totla length of handle and blade? I have a 10" knife here with a 7" blade and I am thinking anything longer than that would be difficult for me?

post #6 of 10

I was talking blade length only. 

 

There are a few things that make the longer blades more manageable

 

1) Pinch grip - more control, more flexibility, less fatigue

2) Sharp knives - if your knife is dull, you'll grip it harder or wrong, again more fatigue

3) Thinner lighter knives

post #7 of 10
Thread Starter 
post #8 of 10

10" blade.  Matches the same item number on amazon.  I have owned the 10" and 8".  The 10" has a better flat spot.

post #9 of 10
Thread Starter 

Cool, I'll get it, really appreciate the help guys!

post #10 of 10

That second one, the 10" version, would be a good option for the home cook on a budget.  I used to use one myself!

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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