I need to buy a couple all purpose knives, likely a Chef knife and a pairing knife for small tasks like deboning chicken or working with small veggies.I’m inclined to buy the new Damascus blade knives from the new ikea fjallroding line, however a place near my house sells these and I was wondering if they’re good since I’m a knifelet and I don’t know anything about them.Ps. If you have tips or want to shill some knife just do it but explain to me why I should buy them.T.Hanks
>>22254186Just buy whatever cheap crap appeals to you and learn to sharpen it. Then buy something nicer when you have more experience and know exactly what you want. Whatever you pick now will be cringe anyway so don't be too invested in it.
>>22254186buy serrated steak knives and whatever cheap straight knives you can get from your local grocery store.unless you're a pro chef working 8 hours a day it doesn't fucking matter what knives you get when you only use one for maybe 15 minutes per day.
>>22254209>>22254232Thanks bros.I need sharpness, a good non flexible blade and a tool to sharpen them.Also I’d like them to look good because part of me wants to larp, but I just like good looking things.
>>22254186The only truly all-purpose knife is a Chinese cleaver. https://www.chefknivestogo.com/taknkiau.html
>>22254186Here's a knife article for cooks. It talks cutting technique, steel types, handles, everything - it's pretty thorough. Buy a decent knife, save money: https://keplite.com/how-to-buy-kitchen-knives/.
When I worked in a restaurant, the best knives we had were a cheap and sharpened Chinese cleaver and a $1300 European Damascus blade knife. It was good but not worth $1k
>>22254249Buy the oxo knife sharpener and that'll be more than enough for the once every 6 months you need to run a straight blade through it.
>>22254320This one? https://amzn.eu/d/0autOxH2
>>22254186Can't tell you anything about the knives in question, but I do own a (cheap and 10+ years old) Fissler pan, a few bowls, and a bench scraper and they are all of very good quality. The pan looks barely used still. Very much prefer them over, say, WMF these days.
>>22254325Yeah. That or this one:https://www.knivesandtools.it/it/pt/-chef-s-choice-prontopro-4643-affilacoltelli.htm
>>22254331>>22254334Thanks
>>22254186https://www.victorinox.com/en-US/Products/Cutlery/Chef%27s-Knives/Fibrox%C2%AE-Chef%E2%80%99s-Knife-Extra-Wide/p/5.2063.20Victorinox Fibrox 8" chef is my go to. The handle feels great, it is grippy and easy to clean. It is made of good steel and doesnt rust if you dont wipe the water off. It also doesnt have that annoying bolster near the handle, so properly sharpening is much easier. It is a lot of knife for the price. I think it was $45 or $60 on amazon. They also have matching pairing knives, but I cannot attest to them bc I dont own one. Speaking of sharpening, it aint rocket science. Ditch the pull thru sharpeners and get a (water) stone that has 400 and 1000 grit. Only use 400 to remove nicks or reshape the edge, use 1000 to sharpen. I also use a 4000 to polish but I just enjoy it, there really is no need for more than 1000. Strop it on leather often or use those honing rods. Either way works. Look up a youtube video and practice on a shitty old knife you have laying around.
>>22254380I have this one for meat, it was a razor when it was new
Can't go wrong with Victorinox. Nothing pretty or fancy but if you just need a simple set of knives that will be fine
>>22254186Buy a carbon steel chef knife of some kind, they're nicer to sharpen and they have aura. And buy a nice 1000 grit water stone or a combo stone. Last but not least get something to flatten your stone with. Diamond plates are expensive, maybe there's a cheaper way to do it, but diamond plates are the ideal.Sharpening is what allows you to have a nice sharp knife all the time. Getting that figured out is far more important than getting a fancy-looking knife.
This is all you need OP, don't be tricked into wasting money on fancy fixed blade knives.
>>22254186There's nothing wrong with inexpensive knives so long as you buy the right ones. I have plenty of expensive knives but one of my most used is a 10" Zwilling I got for like $10. It seems like you're in Yurop and IDK if you have Tramontina over there but they're pretty good and they have a bundle of the most basic knives for not much money. Victorinox is also a solid recommendation, as is learning to sharpen. I do use pull through sharpeners but only on thin machetes, I don't use them on anything else.
Don't use pull through sharpeners. just get a $20 dollar diamond stone. You don't need anything higher than 600 grit. They usually have a double sided one with a ~200 grit side as well. Use an old leather belt, or go to a thrift store and get one to use as a strop. Look up a video on how to use it. It's a small investment that will serve you the rest of your life.
