Need Knife Advice – Help Me Pick the Best Knife

[moe313]

I am looking for advice on knives — specifically a good chef’s knife for the kitchen, a solid edc blade and something reliable for outdoor or survival use. Not sure whether to go budget or premium, and I am torn between Japanese vs German steel for cooking. Any favorite brands or models you swear by? Would love to hear your go to knives and why you recommend them.
Thanks in advance for any suggestion.

[glennbad]

I like Japanese VG-10 for kitchen steel...the Santoku is my favorite pattern.

For outdoor use, likely a fixed blade knife, full tang construction. Doesn't have to be a Rambo knife to get the job done. In fact, knives like that may be the opposite of what you really need. You need something precise enough for smaller cutting chores, but stout enough for things like batoning. I have quite a few custom FB knives in 01 steel. If heat treated correctly, it does a great job.

[TripleF]

Wear Ever. I have an old Wear Ever chef's knife I use in my kitchen. Found it at an estate sale for $2.
This is the brand that was before Cutco.
USA made steel
I'm sure they can still be found on eBay.

[1967redrider]

If you're looking for a multipurpose kitchen/outdoor/survival knife, I'd recommend an Ontario Black Bird. to AAPK also!

[New_Windsor_NY]

I.....

Try here:
viewforum.php?f=41

[Jeepergeo]

For the kitchen, check out Koi knives down under and Buck Knives here is the US.

Koi makes beautiful and functional knives and most likely no one you know will have one.

Buck's reputation is legendary and their kitchen knives are hard to beat for the money. If you want to amp up the look of the Buck kitchen knives, opt for the Elk scales.

For EDC, a Buck Marksman is an amazing knife if you can find one and want pocket clip carry. If you want traditional, consider something from the Buck 110 line for either belt pouch or in some cases pocket clip carry. IMO, the Buck 420HC steel is good enough, but you might want to consider some of the bougie steel like Magna Cut.

For camp and survival, consider a Buck Compadre or a hand made knife from Anza Knives. The Compadres are well made and a great buy for the money. Anza makes their knives from files and are quite stout, and quite the conversation piece in camp.

Good luck on making your choice. And please let us know what you end up getting.

PS...whatever you get, you'll probably want something different in the future.

PSS...there is no universal "best" knife because of the user variables and preferences.

[Stakeknife]

I am looking for advice on knives — specifically a good chef’s knife for the kitchen, a solid edc blade and something reliable for outdoor or survival use. Not sure whether to go budget or premium, and I am torn between Japanese vs German steel for cooking. Any favorite brands or models you swear by? Would love to hear your go to knives and why you recommend them.
Thanks in advance for any suggestion.

How much dough you wanna blow Moe!

For the kitchen if you want a full set with a block there is none better than Cutco, life time warranty and free sharpening on none serrated blades.

[Dinadan]

I like Wusthof: it takes a good edge. And I prefer a rather short and wide knife for the kitchen. A long knife is nice for carving a roast or ham. But for 95% of actual chef work I like these four inch blades.

Wusthof

[Gunsil]

For kitchen cutlery I prefer the German brands. I use Henkels myself although they are pricey they hold an edge well and are fairly stainless. The Wusthofs are nice too, I just prefer the Henkels. Do not buy the Henkels International knives, they are not the same quality as the Henkels Twinworks knives. For American made kitchen knives I prefer the Russells. My most used knife is the Henkels chef knife like the Wusthof shown above but with a six inch blade. That and a Henkels three inch paring knife are my most used knives.

[Mumbleypeg]

I have had a set of a Henckels Twinworks kitchen cutlery for twenty-plus years. They were not cheap and I have no complaints. However if I had it to do over and money was no object, I’d probably buy a set of CUTCO knives which as previously mentioned are made in U.S.A. and carry a lifetime warranty which includes free sharpening.

My EDC pocket knife is a custom folder made by G.W. Stone. 440C stainless steel blade that holds its edge well. My survival knife is also by G.W. Stone, a fixed blade model he called the Magnum. Also 440C, features a heavy well-balanced blade wide enough to be suitable for digging, with spine sharpened like a hatchet. The primary cutting edge (opposite the spine) is very sharp and retains its edge well. Hope I never need to use it for the purpose for which he designed it. Unfortunately G.W. passed about 30 years ago. His knives are not cheap now, but can be found.

No one else can choose what’s best for you. Size, cost, and what appeals to you is personal to you. Buy the best you can afford - a life might depend on it. It might be you.

Ken

[Good Old Luke]

Ok, I'll bite. Because of the highly subjective nature of personal needs, and taste, I normally wouldn't comment in a thread like this, but because I have just got through researching, acquiring and testing a series of blades for "survival/hunting and camping," and "practical EDC," I'll take a stab (lol) at your list.
For a kitchen knife:
https://www.zwilling.com/us/knives/?nbt ... _kw_search
I haven't bought a kitchen knife in a long while. Because the 10" Henckels that I bought, more than 15 years ago, is still going strong. And I cook pretty much everyday, at home, and before I got sick--my long time, second job was cooking, line and prep, in a variety of differed kitchens.
Far as that goes, for home cooking, pick your favorite size, and buy a Henckels. I'd go with a 10", but that's a personal preference. And make sure you buy the straight Henckels, and stay away from the economy "Henckels," that you find in a clampack at the discount store. They tend to be stamped steel...
If it's for cooking as a job, go to the restaurant supply store and get a Russell, or a Tramontia. For less than $15 you get a knife that holds an edge well enough for a day of hard prep, and won't upset you if it gets broken or "lost."
The only cooks that bring their fancy upscale knife rolls to work, are recent, culinary school grads--who give that up the first-time a "journeyman" dishwasher skates with one of their pricey "Shuns," or the Sushi guys and name pros who need specialized, single bevels, and other such blades...
So, I say, a good Henckels if you want to spend on an heirloom type knife. Or the Tramontia or Russell food service type. (Good enough for 95% of pro kitchens, good enough for you.)
Survival: Ok, on to my recent research and testing... To give me something to "work for," I've been planning a hiking/hunting/camping trip for after my recovery. (Currently fighting some cancer, and haven't been able to be outdoors since my diagnosis--which sucks, because I was in the woods with my dog on a daily basis...)
So I'm getting and testing the gear I will need for some serious outdoor activity with my closest friends, as soon as the Lord and I beat this thing.)
I have three suggestions for you, each of which will absolutely serve ALL of your outdoor, survival/ camping needs.
Third choice
The Cold Steel, SRK-C, ( The compact version of the SRK)

The original SRK was issued to Navy Seals at the beginning of BUDS, so durability and function are rock solid. They originally came in "Carbon V" and are now made with SK-5 steel, an excellent economy steel. This particular SRK-C is in CPM3V steel. An exclusive to Midway Online, it is the compact version. 5", with no blade coating. It's in CPM3V, so... GREAT steel, and unlike the full size, 6" version, which is "hollow ground," the compact features a true, "High Sabre" grind. Which makes for a stronger blade, and particularly, a stronger blade tip.
This is a great choice when you need a do all bushcraft/survival blade and need to save space and weight.
The original 6", SRK, in SK-5 is more than adequate for 95% of your outdoor needs. And they are cheap. You can snatch them on sale, for around $45! And SK-5 is perfectly fine steel for anyone who is not a steel snob.
I chose the SRK-C, to save size, and to get the CPM3V steel in the high sabre grind. I gotta good deal on a second hand knife that was NIB, and you can grab one new for about $125.
Good for about everything, except chopping. A little small to be a good chopper.
Second choice
The "Peltonen Sissipuukko." (Ranger Puukko, in English.) M95, and M07.

Originally, my first choice. Why? Well first, it comes heavily tested and well established as one of the absolute best militiary/survival/bushcraft knives currently made. A mainstay in the Finnish Spec Ops military, they come in 6", and 5" models, with the excellent Lauri Mettalli, 80CrV2, high carbon steel, and a tested and excellent high-sabre grind. Your choice of 3 very well designed sheaths.
My second choice, it handled everything I threw at it, from camp cooking and carving, to cleaning game, batoning firewood, and throwing sparks off a Ferro rod for fires...
I will be carrying this one, time and again in my future, as it is a fantastic blade--you truly don't need another blade.
So why isn't it my first choice?
Because I found THIS ONE.
First choice
Cold Steel Recon Scout.

Because at 59 years -old, I have never owned, carried or used a really big knife. I've always been more focused on practical gear, and a low budget. Cause truth be told, we always made fun of those guys who came to camp with their big, Pakistani Bowies, or the random hiker, on a local day walk, with a Western W49 on his hip... I always felt something that big was too much knife for what we used them for... You know what I'm saying, no?
But now, with my situation, I changed my mind. Just once, I wanted to indulge myself, and get a real good, very big knife. Because, why not!!! And surprisingly, I found it quite useful, literally handling all the tasks I normally do, and adding aggressive chopping and firewood processing with ease! (Good enough at chopping, that I can leave the saddle axe or Tomahawk at home...) So, just for once, I'M going to be the guy with the oversize knife! LOL!
After much research, I chose this one, and though they come in that same, excellent CPM3V steel as the SRK, I chose to go with the equally excellent 52100 High Carbon steel, which is one of the toughest steels you can get, with simply amazing edge retention. And if you can find any left for sale, the 52100 will save you $175 or so, over the S35VN version...
This thing is a BEAST! About 8mm thick, (5/16"), it's about indestrucable. Chops like a hand axe, cuts like a kitchen knife, can clean game like a hollow grind. Basically can do it all, eliminating the need to carry a tomahawk or hand axe. After chopping down some saplings, clearing brush, building my shelter, processing firewood, and preparing my meal with it--
It's now my first choice for survival...
For EDC
The most difficult, and most subjective. Because everyone's needs are different for EDC.
Me, for example. I like autos, in particular, Italian and German switch blades and lever locks. So I have a few in my "rotation." but I find an array of different knives can suit my daily needs, including a smaller fixie.
So for the EDC, I switch them out, depending on what I need, and my mood for the day.
Maybe a vintage Boy Scout camp knife. Or Victorinox, Swiss Army. Or a Barlow, or a small neck knife...

[moe313]

Wow, thank you all so much for the detailed replies, insights and photos.
This has been incredibly helpful and exactly what I was hoping for when I posted. I really appreciate the time many of you took to break down not only your knife preferences but also the reasoning and experience behind them.

For the kitchen, I am leaning toward either a henckels twinworks or a wüsthof seems like a lot of you have had great long-term results with both. I am also intrigued by the older Wear Ever and Russell recommendations. I will keep an eye out for those on eBay or in second-hand shops.

On the EDC front, I did not expect so many strong feelings about buck knives and the marksman in particular sounds like one I will seriously consider. The switchblade and traditional folder options were a fun rabbit hole too love the variety.

For outdoor or survival use, I was especially blown away by the passion and detail in your write ups. The cold steel in CPM3V and the peltonen Sissipuukko both sound like no nonsense tools you can depend on. And the recon scout that is a beast.Thanks for sharing how it changed your perspective.

There is clearly no single best knife but hearing your real world experience helps narrow things down in a way that YouTube reviews or amazon comments just can not .

[ThatWeirdKnifeGuy]

Victorinox also makes great kitchen knives. For around 40 dollars their 8 inch chef's knife is my most used knife far and away and the fibrox handles provide nice grip. I became familiar with their line of knives as a professional butcher. We had victorinox and Forschner before we switched to a knife service.

For a fixed blade I won't wade into the discussion about brands, but for blade shape I'd recommend the Kephart. Horace Kephart was a brilliant outdoorsman and he designed the knife for durability and versatility.

[Reverand]

I second the Victorinox kitchen knives. I bought a few at a thrift store, and they have been great.
For a bushcraft knife, you can get a Mora fairly cheap that is a great no-frills knife. I love mine, and I think I paid $10 or $12 for a new one at a knife show.
As far as EDC knives, I have dozens. Just pick a couple or three that you like. I love Stockman snd Trapper knives, but get what you like.

[1967redrider]

Ontario knives are USA made and can serve both kitchen and outdoor purposes, if you wanted to pick up just 1 multipurpose knife.

[bighomer]

Ontario knives are USA made and can serve both kitchen and outdoor purposes, if you wanted to pick up just 1 multipurpose knife.

x10 you can get a whole set for under a 100 bucks. They even have a slip joint outdoorsmen knife, good old carbon steel and hickory wood what's not to love.