this post was submitted on 20 Feb 2025
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Overtime, our kitchen knives. Knives need to be thin, as thinner knives cut through ingredients more easily. Today's knives are designed instead to be marketed. Something incredibly thick, and sturdy, to make it feel "premium", when all its doing is tiring you out, since using a heavy knife gets exhausting, especially when its so thick it wedges in ingredients.
Vintage European knives are slim, and almost petite, because they knew how to make a good knife, in the same manner japanese knives are ground extremely thin, sometimes thinner than a postcard.
Yeah it's a difference when it's a cleaver, something meant to apply raw force, and hence needs a certain weight to be usable.
But a knife?!
Yeah good point I recently got a serrated utility knife and while itβs decently sharp, the profile is annoyingly wedge shaped so while cutting something soft like an orange is fine, anything hard like an apple will split before you can get a clean cut. Seems like it should have a more even, thinner side profile imo. Otherwise decent knife tho three stars.
Anyone got good knife recommendations I'm in the market right now??
General purpose for meats and veggie cutting.
I'm currently using a victorinox fibrox. It's great but loses edge rather quickly requiring honing each meal and sometimes during cutting of ingredients.
Zwillings Four star is great!
Zwillings Henkel? I was debating a Henkel, wusthof, or Japanese of some sort.
Does victorinox offer sharpening services? Some knife manufacturers have programs where you can either send your knife in or take it in to a store and have it professionally sharpened.
If your blade is losing its edge quickly, it probably needs to have a new edge put on it with an actual sharpening, v rather than just the touch up it gets from a honing rod.
I actually do sharpen it with a kitchen sharpener and when it's needed sharpening blocks. It's an excellent knife large useful handle and thin slimmer blade it's a major improvement from any stores chef knife. I considered shopping their other knives as well. But I wanted to branch out a bit too.
Thicker helps with balance in the hand. Cheap knives usually are too light in the handle or the blade is so thin it flexes. A sharp knife is what helps cut and you shouldn't work with dull knives.
There's a balance that needs to be maintained. A general purpose knife like a chef's knife needs some thickness to it, otherwise it can't effectively chop through tougher things. It's also not a knife you are supposed to hold the full weight of when cutting most things. Thin knives are awful for things like cutting a cabbage in half or cutting chicken bones.