What is a good knife and knife sharpener to invest in for the kitchen?
You can check the answer of the people under the question at Quora “qvc knife sharpener“
About Cora
Written by: Cora
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What is a good knife and knife sharpener to invest in for the kitchen?
You can check the answer of the people under the question at Quora “qvc knife sharpener“
About Cora
For the average kitchen most any good quality knife should do the job. As for sharpeners there aren’t many that are simple enough for average user without running your blade in time. My recommend is to have it professionally sharpened once a year. Then get a ceramic sharpening stick to touch it up with between sharpening.
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Without knowing you and how serious of a cook you are this is hard to answer.
I am going to assume you are like my nieces and I will tell you to buy the cheaper knives, like the ones made by Starfrit. You could buy an 8 in chef’s knife and a set of 4 paring knives, all with blade guards, for less than $30.00. You could even forget about sharpening them and just buy new ones when they are too dull, or you could buy a cheap file or whetstone to put a bit of an edge back on them.
The other reason I say this is I often go to thrift stores and I often buy knives in thrift stores. I have a big box full of very high quality knives now. Last month I went to our local Salvation army store and bought an 8 inch utility/slicing knife by Grohmann’s for $0.50 which would retail for about $130.00. It was very, very, dull so it took me almost 45 minutes to bring the edge back to razor sharpness.
My point is that you want you should not be spending big money on knives until you are ready for them.
If you are serious and are taking cooking lessons I would suggest Dexter brand because they are good enough and robust enough to be used in professional cooking schools but they are still not too expensive for students to buy.
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Sharpener first:
Something like this is the best bet for you to actually sharpen a dull knife. It keeps the proper angle for you, and sharpening is all about the angle!
Since you used the words “invest in”, I’m assuming you are willing to spend a bit of money to get something reasonably good. But perhaps not. It always helps to list your perceived needs when you ask this kind of question.
So let’s start small, and work our way up, shall we?
If I was broke and starting out, I’d get a good 5” or 6” utility knife.
The one on the left is technically a steak knife, but it works in this capacity. I’d probably hit some garage sales and thrift stores to see if I could get something for a few bucks. If you know what some good brands are (the internet is your friend!) you can do well. One of my wife’s favorites is a Chicago Cutlery I got for $10. It looks like the Cuisinart one on the right.
2) A step up would be a utility knife and a paring knife.
The Wusthof brand is a European style that I particularly like, if you can spend the money. Always reliably good quality.
But, get a style that fits your hand, and feels good.
3) Then I’d go to adding an 8” chefs knife. That gets you a good well rounded set, that is versatile enough for most things.
4) If carving meat is a thing you’ll do, a 10” carving knife is nice, as well as a 6” boning knife with a thin, flexible blade.
5) Stay away from serrated blades, unless you want to get a long bread knife. It’s very hard to cut straight with a serrated edge.
6) Another thing you should get if serious about keeping your knives sharp: a good butchers steel. If you plan on upgrading your set over time, buy a steel from a company like Wusthof. It will seem relatively expensive perhaps; but a good one will be harder than any knife you are likely to own, and won’t wear out.
You should stroke your blade on the steel a few times, every few times you use it. Act like you are trying to cut a very thin slice off of the steel; do it in one continuous stroke, using the entire length of the blade, and entire length of the steel. Start at the hilt of the blade and finish off the tip. Repeat on the other side, repeating 5 or 10 times.
This won’t remove any metal to speak of, but will keep your blade sharp, longer.
I’m not speaking of a diamond or ceramic hone or rod here.
A butchers steel is metal, and has fine straight lines in the metal, that run from the handle to the tip.
Happy hunting!
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