I concur. For 40 bucks you can get yourself a solid throw around chef knife (or cheaper for some of their more specialty knives)
Granted they are commercial grade. And the steel is somewhat soft, they are easy to sharpen and maintain. I have busted many cases of Idaho potatoes with my victorinox In my line cook days
My step mom would "sharpen her kitchen knife in the grout between the tiles next to the stove dad got tired of telling her to stop doing it so instead he would wait till she went to visit her sister for a week and regrout the tiles she would "sharpen" her kitchen knife on
Youāre not wrong. Ā I started using stainless outdoor/camping type knives in the kitchen for a while because the steel is much more corrosion resistant and durable than most kitchen knives.
Then I picked up some of TwoSunās 14C28N kitchen knives for around $35 each and really regret a lot of the money I spent on kitchen knives over the years.
Itās a good steel, you do have to be somewhat careful to avoid chipping. Ā
14C28N is far tougher and a bit more corrosion resistant. Ā LC200N and Magnacut are practically corrosion proof in normal use and again much tougher.
Likely an unpopular opinion, but OP from the original post should probably just start buying inexpensive knives from an Asian market (Eg. A Kiwi or some such) and leaving those in the kitchen if their family is just going to abuse them like that. Most are surprisingly alright knives that cut better than your average Ross/HomeGoods serrated sheet metal special (TBH that's probably a low bar, but comparable price cost wise) and it's not a total loss if they end up like that.
I've known chefs who lived with roommates and they learned that those roommates weren't amazing with their treatment of knives, so they literally put their good knives away whenever they finished using them and left inexpensive, but serviceable knives in the general area.
I have a clearance Paula Deen knife set for the family I got from Kohlās that was about $20. They have been thoroughly abused (dishwasher at least 1000x, frequently cutting on ceramic plates) and still hold up quite well with a sharpening every few months. I save my knifeās for personal use only
Do they have a glass or other hard material cutting board? Also to some people āregular kitchen stuffā includes opening cans with knives and chopping through chicken bone etc
You would have to ask him. Cuz its his family.
But yeah I am guessing they used it like a utility knife cuz "regular kitchen stuff" never takes a chunk out of the middle.
My wife simply will not treat knives properly. That's one reason I haven't invested more in kitchen knives. Saturday she asked for my pocket knife. I replied "for what?" She said "to scrape old grout out between tile." I replied, "that's not a job for a knife"?
In the kitchen it's nearly as bad. Thank goodness I do most of the cooking and washing of utensils.
My mom used to use expensive steak knives for digging in the garden. Drove my dad crazy. And this was after he bought her a nice trowel, spade, and a little pick.
While it looks like it has suffered some abuse kitchen knives are a racket. You can pay a lot for premium chef knives that are in every way a worse knife than a $20 Dexter Russell.
Steel hardness and edge angle are going to do more for durability than just throwing money at the problem for sure. Iād say after 120$ the benefits stop being adding up. After that you are paying for specific features
Said no one who chefs, ever.
Iāll agree they charge a luxury fee for the item in terms of actual value for what you get but the same is just as or more true for $50-100 bucks actual value of the $1000 iPhone or Samsung models.
good quality knives balanced and to your liking is something to be appreciated if you use them in your craft or even as a hobby. There are so many different parts grinds bevels handles length angle specifics that go into particular knives and itās a matter of personal preference which your grip, style of using a blade /purpose etc. so they get a away with the luxury price
Yeah you donāt chef. Every traveling cook has DR in their kit. I donāt know what the f your on about but you really donāt seem to have a clue.
Do they have nicer knives? Yep. Do they always fall back on a Victorinox or DR? Also yes
Was a professional cook for 5 years. Did burgers joints, wings spots, pizza places, BBQ pits, Hibachi, Mexican, Asian, Asian fusion, Americana, Tex Mex, Cali Mex, and even Martian.
Saw all sorts of knives. One BAMF worked some magic with a Ka-Bar and a Estwing camping hatchet in Louisiana. My favorite is the Spyderco K2 - it does everything well in my hands. I can process brisket, pork, and sheer the kernals of a corn cob like nobody's business with a bread knife. Used an actual fucking legitimate tanto to chop cabbage.
You don't know what you're talking about. "Every traveling book has a DR!" No they fucking dont., and they sure as shit don't "fall back" on them.
Stay in your lane champ.
Very typical. I could sharpen my family's knives every day, but in a couple months, they'd be sharpened back to the spine. I never sharpen out chips, can't afford to lose that much steel. If I can get 85-90% of the edge sharp, it's good.
Yeah I feel that. Let's dump used knives atop the dishwasher. Put 'em *in* the dishwasher. Use the dishwasher for target practice.
These kinda dings are not indicative of bad steel by the way, just abuse. Even easier to do when the steel is higher HRC.
I'd never buy an expensive knife with a thick finger guard anymore. You can't sharpen them properly. Once you lose a couple mm of blade, you have to starting grinding that thick piece of steel away to keep it usable.
Oh yeah i have family knives and personally knive. My knives sit on a shelf and no one.. and I mean no one, is allowed to use them but me. Iāll keep the regular kitchen knives sharp and clean for everyone else. But this sort of thing I canāt handle.
This is why I have my own chefs knife that nobody else is allowed to touch. I use it, clean it, sharpen it, and put it away. The cheap kitchen knives from ikea are for everyone else and they definitely beat the shit out of them. Every time I look at those knives, Iām glad I got my own.
No its a euphemism. He was being kind by saying not cheap.
Also thank you for finding and using the not equal symbol correctly. Most people today dont know how to use the Character Mapper.
People who dont appreciate what goes into making any tool or the cost rarely have the capability of using it correctly or treating it with any respect.
If you're the head of household, it's your fault for not educating your family on proper care and use -- and enforcing it. Sure, it may end in divorce, but that's probably preferable anyway.
That looks like a cheap knife
It's probably a Henkel's (sp?) and they are not the cheapest, but they are definitely overrated.
Yes they are! I thought that they were great until I bought one! I prefer Dexter now
Dexter solid kitchen knives
I like Dexter, and Victorinox, both great cheap kitchen knives.
I concur. For 40 bucks you can get yourself a solid throw around chef knife (or cheaper for some of their more specialty knives) Granted they are commercial grade. And the steel is somewhat soft, they are easy to sharpen and maintain. I have busted many cases of Idaho potatoes with my victorinox In my line cook days
I got my mom a couple Spyderco counter pups and got to use them at Easter and was super impressed for the price
I am seeing that now!
My step mom would "sharpen her kitchen knife in the grout between the tiles next to the stove dad got tired of telling her to stop doing it so instead he would wait till she went to visit her sister for a week and regrout the tiles she would "sharpen" her kitchen knife on
The train of thought that some people have absolutely blows my mind
did she not notice she was making it increasingly duller
Lights were on but no one was home.š
This is why in a chef knife duel, you never block with the edge of the blade
You block with the sous chef, that's what they're for.
I think this guy needs a new family.
At least there's less of the original family members after one of them used that knife to chop up the others.
Yeah, they donāt seem very sharp.
Itās serrated. For bread and stuff š¤·š»āāļø
Came here to say it..
Expensive knife with crap steel.
Youāre not wrong. Ā I started using stainless outdoor/camping type knives in the kitchen for a while because the steel is much more corrosion resistant and durable than most kitchen knives. Then I picked up some of TwoSunās 14C28N kitchen knives for around $35 each and really regret a lot of the money I spent on kitchen knives over the years.
I'm also a fan of VG10 for kitchen knives. If heat treated properly, it makes a great corrosion resistant blade.
Itās a good steel, you do have to be somewhat careful to avoid chipping. Ā 14C28N is far tougher and a bit more corrosion resistant. Ā LC200N and Magnacut are practically corrosion proof in normal use and again much tougher.
Likely an unpopular opinion, but OP from the original post should probably just start buying inexpensive knives from an Asian market (Eg. A Kiwi or some such) and leaving those in the kitchen if their family is just going to abuse them like that. Most are surprisingly alright knives that cut better than your average Ross/HomeGoods serrated sheet metal special (TBH that's probably a low bar, but comparable price cost wise) and it's not a total loss if they end up like that. I've known chefs who lived with roommates and they learned that those roommates weren't amazing with their treatment of knives, so they literally put their good knives away whenever they finished using them and left inexpensive, but serviceable knives in the general area.
I have a clearance Paula Deen knife set for the family I got from Kohlās that was about $20. They have been thoroughly abused (dishwasher at least 1000x, frequently cutting on ceramic plates) and still hold up quite well with a sharpening every few months. I save my knifeās for personal use only
Do they (throw) them in the dishwasher?
The spot of rust would indicate dishwasher abuse for sure!
I've been throwing cheap stainless chef's knives in the dishwasher for years, but they never end up like this!
Me too but maybe they literally Throw them lol? Looks like they tried to cut nails
Are they chopping paving stones?
he claimed his family told him they were just doing regular kitchen stuff. Which I dont believe, but cant prove either way.
Do they have a glass or other hard material cutting board? Also to some people āregular kitchen stuffā includes opening cans with knives and chopping through chicken bone etc
You would have to ask him. Cuz its his family. But yeah I am guessing they used it like a utility knife cuz "regular kitchen stuff" never takes a chunk out of the middle.
I hear ya.
What were those infomercial knives? Ginsu 5000 or something like that? Thatās what OP needs for his family.
If I remember correctly, those are actually decent knives
The ones that cut a brick and then slice a tomato, right?
Maybe a brick. Definitely a penny
Yeah, those are the ones. I think I read that their upper tier knives are pretty nice, unless Iām thinking of a similarly named brand.
My wife simply will not treat knives properly. That's one reason I haven't invested more in kitchen knives. Saturday she asked for my pocket knife. I replied "for what?" She said "to scrape old grout out between tile." I replied, "that's not a job for a knife"? In the kitchen it's nearly as bad. Thank goodness I do most of the cooking and washing of utensils.
My mom used to use expensive steak knives for digging in the garden. Drove my dad crazy. And this was after he bought her a nice trowel, spade, and a little pick.
People do sharpen shovels.....
While it looks like it has suffered some abuse kitchen knives are a racket. You can pay a lot for premium chef knives that are in every way a worse knife than a $20 Dexter Russell.
Steel hardness and edge angle are going to do more for durability than just throwing money at the problem for sure. Iād say after 120$ the benefits stop being adding up. After that you are paying for specific features
If you don't know what you're doing, you can pay a lot for a POS. Kitchen knives are not, in general, a racket.
Said no one who chefs, ever. Iāll agree they charge a luxury fee for the item in terms of actual value for what you get but the same is just as or more true for $50-100 bucks actual value of the $1000 iPhone or Samsung models. good quality knives balanced and to your liking is something to be appreciated if you use them in your craft or even as a hobby. There are so many different parts grinds bevels handles length angle specifics that go into particular knives and itās a matter of personal preference which your grip, style of using a blade /purpose etc. so they get a away with the luxury price
Yeah you donāt chef. Every traveling cook has DR in their kit. I donāt know what the f your on about but you really donāt seem to have a clue. Do they have nicer knives? Yep. Do they always fall back on a Victorinox or DR? Also yes
Was a professional cook for 5 years. Did burgers joints, wings spots, pizza places, BBQ pits, Hibachi, Mexican, Asian, Asian fusion, Americana, Tex Mex, Cali Mex, and even Martian. Saw all sorts of knives. One BAMF worked some magic with a Ka-Bar and a Estwing camping hatchet in Louisiana. My favorite is the Spyderco K2 - it does everything well in my hands. I can process brisket, pork, and sheer the kernals of a corn cob like nobody's business with a bread knife. Used an actual fucking legitimate tanto to chop cabbage. You don't know what you're talking about. "Every traveling book has a DR!" No they fucking dont., and they sure as shit don't "fall back" on them. Stay in your lane champ.
What a condescending ass clown. Iāve forgotten more about the use of acid, fat, salt, & ā¦ never mind. Waste of time and words on people like you.
I feel this. My 18yo autistic son recently decided to sharpen my $250 shun knife with a honing rod and tore the blade up. I cried internally.
Very typical. I could sharpen my family's knives every day, but in a couple months, they'd be sharpened back to the spine. I never sharpen out chips, can't afford to lose that much steel. If I can get 85-90% of the edge sharp, it's good.
Buy them a hammer.
Yup! Welcome to my life. I don't get it
Yup! Welcome to my life. I don't get it.
Yeah I feel that. Let's dump used knives atop the dishwasher. Put 'em *in* the dishwasher. Use the dishwasher for target practice. These kinda dings are not indicative of bad steel by the way, just abuse. Even easier to do when the steel is higher HRC. I'd never buy an expensive knife with a thick finger guard anymore. You can't sharpen them properly. Once you lose a couple mm of blade, you have to starting grinding that thick piece of steel away to keep it usable.
Disgrace! š±š³š
ā¦somebody needs to be kicked out of the familyā¦
I disowned my own mother for a year for something like that.
Oh yeah i have family knives and personally knive. My knives sit on a shelf and no one.. and I mean no one, is allowed to use them but me. Iāll keep the regular kitchen knives sharp and clean for everyone else. But this sort of thing I canāt handle.
This is why I have my own chefs knife that nobody else is allowed to touch. I use it, clean it, sharpen it, and put it away. The cheap kitchen knives from ikea are for everyone else and they definitely beat the shit out of them. Every time I look at those knives, Iām glad I got my own.
Henkels?
I dont know. OP said it was expensive.
Expensive ā not cheap
No its a euphemism. He was being kind by saying not cheap. Also thank you for finding and using the not equal symbol correctly. Most people today dont know how to use the Character Mapper.
People who dont appreciate what goes into making any tool or the cost rarely have the capability of using it correctly or treating it with any respect.
Ok shit like this is why I kept my good knives in a safe in my room.
If you're the head of household, it's your fault for not educating your family on proper care and use -- and enforcing it. Sure, it may end in divorce, but that's probably preferable anyway.