Another knife recommendation thread

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echo4747

Golden Member
Jun 22, 2005
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I've been using my chef's knives to carve to this point. I am looking for opinions on slicing knives. These will be used for slicing things like roast beef,turkey,hams etc. I'd like the best choices for $50 and under and $100 and under.
 
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echo4747

Golden Member
Jun 22, 2005
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Crotulus said:
This is an awesome knife. I can cut tri-tip and turkey so thin that I gave up on using a deli slicer. Way easier to clean up too. The 12 inch works great for large cuts like brisket.
Click to expand...

thats what i'm looking for.. i want to slice roast beef very thin . Does it hold a sharp edge for long?
 
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Crotulus

Senior member
Sep 2, 2008
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echo4747 said:
thats what i'm looking for.. i want to slice roast beef very thin . Does it hold a sharp edge for long?
Click to expand...

I've had this knife for about a year and a half now. I have not done anything but run it along a honing steel a couple of times. That was more out of habit than it actually needing maintenance.
 
HumblePie

HumblePie

Lifer
Oct 30, 2000
14,665
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echo4747 said:
I've been using my chef's knives to carve to this point. I am looking for opinions on slicing knives. These will be used for slicing things like roast beef,turkey,hams etc. I'd like the best choices for $50 and under and $100 and under.
Click to expand...

Questions are: How well do you maintain your blades? And how often do you like to do maintenance?

The Victronix is a great slicer, but it is a softer steel. Which means it will never get *razor* sharp, nor will the edge stay on without needed for constant honing and sharpening every so often. How often depends upon usage. If you are using it every day in a professional environment it will probably require it once a month to have a new edge put on and at least once a year for a new profile.

If you are using this for big special occasion meals every so often, it could be a year or two before requiring to be resharpened.

If you rather have a slightly better steel knife..

http://www.cutleryandmore.com/tojiro-dp/carving-knife-p129565?gclid=CJyt_s_r9rwCFRJo7AodLgsADQ

Much harder steel than the Victronix. Slightly higher price though reflects it. Both are great knives for what you want. If you need a longer version they have them.

http://www.amazon.com/Tojiro-DP-Suji.../dp/B000UAQOTQ

But again with more steel being used the price is higher.

Now if you have a big budget and want something particularly beautiful as well as having better knife steel characteristics for a slicer....

http://www.amazon.com/Henckels-Miyab.../dp/B00BX2W9YO

That is a good option. Another would be anything off japanesechefsknife.com that is a Sujihiki s or Gyuto style knife will work great for a meat slicer. The prices range from $100 on up depending upon the materials and maker.
 
lxskllr

lxskllr

No Lifer
Nov 30, 2004
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HumblePie said:
Questions are: How well do you maintain your blades? And how often do you like to do maintenance?

The Victronix is a great slicer, but it is a softer steel. Which means it will never get *razor* sharp, nor will the edge stay on without needed for constant honing and sharpening every so often.
Click to expand...

First part is incorrect, but the rest is alright. I can shave with my Swiss Army knife, and the steel is very soft. It's one of the reasons I like it. It requires frequent resharpening, but it stands up to abuse better than harder steel, like my Leatherman which I've broken almost every tool in.
 
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echo4747

Golden Member
Jun 22, 2005
1,979
156
106
HumblePie said:
Questions are: How well do you maintain your blades? And how often do you like to do maintenance?

The Victronix is a great slicer, but it is a softer steel. Which means it will never get *razor* sharp, nor will the edge stay on without needed for constant honing and sharpening every so often. How often depends upon usage. If you are using it every day in a professional environment it will probably require it once a month to have a new edge put on and at least once a year for a new profile.

If you are using this for big special occasion meals every so often, it could be a year or two before requiring to be resharpened.

If you rather have a slightly better steel knife..

http://www.cutleryandmore.com/tojiro-dp/carving-knife-p129565?gclid=CJyt_s_r9rwCFRJo7AodLgsADQ

Much harder steel than the Victronix. Slightly higher price though reflects it. Both are great knives for what you want. If you need a longer version they have them.

http://www.amazon.com/Tojiro-DP-Suji.../dp/B000UAQOTQ

But again with more steel being used the price is higher.

Now if you have a big budget and want something particularly beautiful as well as having better knife steel characteristics for a slicer....

http://www.amazon.com/Henckels-Miyab.../dp/B00BX2W9YO

That is a good option. Another would be anything off japanesechefsknife.com that is a Sujihiki s or Gyuto style knife will work great for a meat slicer. The prices range from $100 on up depending upon the materials and maker.
Click to expand...

As far as maint is concerened ... I sharpen my chef's knives (have a glabal and henkel as well as a cheap jc penny brand) when i feel them noticeably dull. I would say this would be 3-5 times per year. As far as the slicing knife i'm looking to purchase I plan on using it probably 1-2 times per week. I like the rounded edge on the Victorianox 12" granton edge.
 
HumblePie

HumblePie

Lifer
Oct 30, 2000
14,665
440
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lxskllr said:
First part is incorrect, but the rest is alright. I can shave with my Swiss Army knife, and the steel is very soft. It's one of the reasons I like it. It requires frequent resharpening, but it stands up to abuse better than harder steel, like my Leatherman which I've broken almost every tool in.
Click to expand...

Razor sharp I guess is a misnomer. Shaving sharp is not "razor" sharp in the point I was talking about. The carbides on the softer steel do not allow that steel to get as sharp as other harder steel varieties. The Victronix knives can get very sharp. Sharp enough to shave with and sharp enough to slicer meat very well. But harder knives can get even sharper. Do people need that level of sharpness? Probably not and that is something debated on many knife forums.
 
HumblePie

HumblePie

Lifer
Oct 30, 2000
14,665
440
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echo4747 said:
As far as maint is concerened ... I sharpen my chef's knives (have a glabal and henkel as well as a cheap jc penny brand) when i feel them noticeably dull. I would say this would be 3-5 times per year. As far as the slicing knife i'm looking to purchase I plan on using it probably 1-2 times per week. I like the rounded edge on the Victorianox 12" granton edge.
Click to expand...

That victornix will suit you well. It's not pretty but it will get the job done and done well. It is not as hard as the global or henckle knives you already own so it will dull faster. But that isn't a big deal.
 
poofyhairguy

poofyhairguy

Lifer
Nov 20, 2005
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Dammit I was going to start a knife thread today (one for chopping vegetables only) but we can't have two in a day!

Time to get in line I guess.
 
lxskllr

lxskllr

No Lifer
Nov 30, 2004
60,060
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HumblePie said:
Razor sharp I guess is a misnomer. Shaving sharp is not "razor" sharp in the point I was talking about. The carbides on the softer steel do not allow that steel to get as sharp as other harder steel varieties. The Victronix knives can get very sharp. Sharp enough to shave with and sharp enough to slicer meat very well. But harder knives can get even sharper. Do people need that level of sharpness? Probably not and that is something debated on many knife forums.
Click to expand...

Gotcha. Shaving is my standard for sharpness. After I'm finished honing, and have given the edge a visual inspection, I run it up my arm to see if it shaves evenly. When that's good, I consider the job done.
 
alkemyst

alkemyst

No Lifer
Feb 13, 2001
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crocodiledundee1.jpg
 
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echo4747

Golden Member
Jun 22, 2005
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poofyhairguy said:
Dammit I was going to start a knife thread today (one for chopping vegetables only) but we can't have two in a day!

Time to get in line I guess.
Click to expand...

Go ahead and start one... Seems as if its impossible to have too many knife and gun threads on ATOT.
What you are looking for is a Chefs knife. I like the henkel. although i think the Global holds an edge longer. They are both good but the henkel just feels better in my hand which is important. Just feels like I can work faster and still be accurate as far as quickly chopping things to a reasonably uniform size
 
MrSquished

MrSquished

Lifer
Jan 14, 2013
26,067
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Go Japanese. I'd used Wusthof and Henckels but once I learned about Japanese steel, have never looked back. Not even a close contest. It's better steel, it's better craftsmanship and it's simply harder sharper and holds an edge longer. Since this is for slicing soft meats, you simply can't beat it.

The Togiharu brand at the Korin web store is a great affordable way to get into Japanese steel. I have their Chef's Knife, Santoku and a Petty. Can cut a soft tomato perfectly like butter every time.

i get the Togiharu Molybdenum versions as they are more affordable.

http://korin.com/Knives/Style-Sujihiki_2

if you can splurge, get the Togiharu Moly 3 piece set of slicer, chef's knife and petty http://korin.com/Togiharu-Molybdenu...lity-Knife-3-Piece-Set?sc=27&category=8549829

you won't use your other knives again if they are anything German.
 
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