Reddit reviews Kiwi Brand Stainless Steel 8 inch Thai Chef's Knife No. 21

And it gets more complex that just that. Harder steels (generally from Japanese knives) can't be honed because they will chip. But they don't need to be honed because they are so hard the edge does not roll over, so alignment is not necessary.

So a better answer is hone your softer knives (60hrc or lower, usually German brands) pretty much every time you use them, but sharpen infrequently and no more than 1k grit is necessary. If you want to use a pull through do it, thought I wouldn't. If you are not sure what you should be doing, 99% of the time this is it.

If you have harder knives, strop and sharpen as needed. Which could vary from once a week to once a quarter depending on the steel. And the grit could be anywhere from 1k to 6k depending on the use case. But if you need to go this route you probably already know that. It's the folks that buy Shuns, Kramers, or Miyabis at Sur La Table that might be honing when they should probably be using stones.

Or you could just buy Kiwis and replace them when they get dull. Stamped knives so thin they cut really well. I got to the point where this is what I buy my parents since they insist on putting knives in the dishwasher.

cRc standards? Star-K? There are a few, most of it is minor but you should know them and know what applies for you. Also, your community minhag may also dictate some of these things.

For example, some allow using the same dishwasher for meat/dairy since the water isn't yad soledes bo and there is an agent like lye (mentioned in S"A) in use.

>What basics do I need?

Depends on how often you eat various items, I very, very rarely eat meat so I have very few meat items for example.

But I have a large variety of parve items.

Overall you will want separate kli rishonim for meat/dairy/parve but not like 1:1:1, since you will cook different things in them. Also sponges and scrapers and serving utensils.

I would walk through a typical menu for you and see what works, like do you only have a dairy pot for vegetables or other sides and will that come to be a problem when you are making a meat meal?

Since I mainly eat parve I can duplicate a lot of my dairy since it isn't usually an issue. I have an instapot and I have 3 interior pots/liners/steam catchers for Shabbat meals.

You will also want knives for cutting that are parve/dairy/meat this is a fantastic meat knife and is really cheap and all the chef's I know recommend it. It's great for chopping/cutting.

You might also want to check out the books Kosher Kitchen which talks a lot about the details, but your community might be more lenient than that book in some places here and there.

But overall I'd go through and start with thinking about how you want to use your kitchen then apply the rules of kashrut and see if it is an issue.

Also, get some heat resistant color tape, so you can correctly label your items.

At some point, you might also look at if your stove/other items can be kashered for Pesach and if you need like a sperate burner just for Pesach (I have to do this since my place has a glass stove top)

https://www.amazon.com/Kiwi-Brand-Stainless-Steel-21/dp/B001FEJ0WO
Lol I know Ill probably get downvotes for that link... but the fastest vegetable cutter I have ever worked with uses this knife. He has $150 knives and everything between... but he loves his kiwi lol. I think we can get them locally for $5 from an asian market.

That being said, I recently dropped $150 on a bunka because I was happy to have that sort of knife in my roll.

If you want a surprisingly decent knife for stupid-cheap, check out Kiwi Knives and the Forschner/Victorinox Fibrox. Get either one and a decent honing steel, and you'll be able to do 90% of what I can do with my $800 knives.

If you live near an Asian market or grocery store, you can get a Kiwi brand knife for like $5 that will be razor sharp out of the box. It's a super cheap, very thin blade that's not going to last forever, but if you want something sharp in a pinch, it'll definitely get the job done.

Something like this - https://www.amazon.com/Kiwi-Brand-Stainless-Steel-21/dp/B001FEJ0WO/

Just to make sure you understand, these knives are super cheap for a reason haha, but they are generally very sharp.

The two main knives I use in the kitchen are these:

https://www.amazon.com/Kiwi-Ponit-21-Chef-Knife/dp/B001FEJ0WO

https://www.amazon.com/gp/aw/d/B0000CF8YO


The first one is the one in the rib album. It's cheap, but lightweight and not full tang. Still versatile and a good purchase. I just try not to hack anything tough with it. If you don't have a honing steel, get one and learn how to use it. Basically any knife is usable with one. Any honing steel is probably fine, and I really like this knife sharpener. You shouldn't have to sharpen much if you use a honing steel, and your knives will last longer without frequent sharpening.

Want some good cheap knives? Look for them at your local Asian market. I found a set of kiwi knives at mine that I love. Amazon has them too, but I paid even less at the local market.

I'm a big fan of these cheap Kiwi brand knives. If you have an asian supermarket or restaurant supply store near you, you can pick them up for about $7 each.

They're sharp and can take a lot of abuse. I like having them around especially because my family does not take great care of our cooking equipment.

Ok just saw a 2 pc set that's even cheaper.

Oh don't even get me started on knives.... If you want a pretty decent knife at a price point where you won't really be out too much if they get destroyed I would recommend kiwi knives. You can find their pairing knife for under $2 in most china towns.

Kiwi Knife

I’m too poor for anyþing else

Something cheap to consider in your budget are the Kiwi or Kom Kom knives. Ill fitting, butt ugly, piece of crap handle attached to piece of crap steel. But. They are so thin they'll cut through anything. Every professional kitchen has at least one laying about.I'm not sure the blade even has a edge on it. I think this is the one I have:

https://www.amazon.com/Kiwi-Brand-Stainless-Steel-21/dp/B001FEJ0WO/ref=pd_sim_79_1?_encoding=UTF8&psc=1&refRID=DQ03DV71EW1QRMP8GMGT

Check out the nearest Asian grocery, thrift store, or maybe one of these

That looks really well done, nice job on it.

Let me ask you, I bought one of these knives a while back from Amazon

https://www.amazon.com/dp/B001FEJ0WO?

Its awful metal, but I really like the shape. Do you think it would be viable to put a similar curve or smile on the edge of a Torijo ITK?

http://www.amazon.com/Kiwi-Ponit-21-Chef-Knife/dp/B001FEJ0WO. I have knives which cost me literally 50x the price of this, but I always find myself reaching for it. Love this little guy, he's my onion dicing machine.

http://www.amazon.com/KIWI-21-Kiwi-Chef-Knife/dp/B001FEJ0WO
best bang for the buck.

Get them. They're fantastic.

They come razor sharp. And when the edge begins to fade, a few passes on a stone or steel will bring them back easily. And if you utterly trash one, they're so cheap that you won't care.

Compared to a $30-$40 chinese knife you'd get in a department store with buttery steel that will smuch on a tomato, they utterly blow them away.

The 2-pack is one of the blades I own. My wife loves it more than the 8" Santoku.

That said, for $2 more, you can get the Kom Kom version. It's the same basic knife. But it's got a full-tang.

If you've got a couple extra bucks, buy one. Or 3. You will not regret it. Or hell, just google "kiwi knives." Tons of people blown away by them.

My wife does a lot of "straight up and down" cutting and appreciates small and light knives. In fact, she mostly uses this (Kiwi knife)[https://www.amazon.com/Kiwi-Brand-Stainless-Steel-21/dp/B001FEJ0WO] and my paring knives. It's a cheap and fun experimental knife. Would a nakiri-type blade work for her as well? Maybe I'd pick up one from (here)[https://www.amazon.com/Utility-Knives-Cutlery-Kitchen-Stainless/dp/B01D8FN4CY] to see if she likes the style. Thanks!

Wow. We have scarily similar knife setups. My favorite Kiwi knife is this one though, and I do have a regular steel as well as a diamond steel (from Ikea). The diamond steel really is a sharpener, just not a very aggressive one (I've also used the unglazed portion of ceramic mugs), but I've had to break out my coarse sharpening block when people decide that a knife being tall means that it can cut through bone. And my blade covers are made of cardboard and staples, although I've misplaced most of them since acquiring a knife block.

This. Honestly, just get it fixed. If you can't, in my opinion, that pampered chef knife looks overpriced to me.
Also for a similar price here are some options I like better. The Tojiro is one of my favourite intro Japanese knives.
https://knifewear.com/collections/tojiro-dp/products/tojiro-dp-gyuto-210mm-f-808
https://shun.kaiusaltd.com/knives/knife/sora-chefs-knife
https://www.amazon.ca/Kiwi-Ponit-21-Chef-Knife/dp/B001FEJ0WO

So are we not talking about Kiwi's? Cuz honestly I goddamn love these little Thai knives. Just take a gander at the prices. I know at first glance they are super cheap but when you buy them and feel them in your hands, they have a great weight as well as balance and they stay wicked sharp with minimal daily maintenance. I could not recommend them more.

My personal one was purchased because I was fed up with my current dull shitty knives, so it's a bargain no-name... I forget the brand, but it does the trick.

One that I can definitely vouch to death for is the Kiwi Chef Knife. It doesn't have the typical shape, but they are phenomenal and really easy to keep razor-sharp.

There was another Thai knife company that I can not remember the name of (fuck me, I wish I did because I want to buy it), but they make the best knife I have ever used.

I got more comfortable with the pinch grip by using a taller knife. this one specifically, which is also one of the best knife values ever.

Anyway, the taller blade helped me feel less likely to chop off my fingertip. Index finger along the spine is super unsafe, because slipping is a concern.

Comfort could also play into it. My husband has these Tramontina chef's knives that he really likes, but something about them just does not work with my hands, so I cannot comfortably pinch grip wuth them. Whereas he has trouble with mine. The only knife that really works all that well for both of us is a Chinese cleaver, but a lot of people are intimidated by them.