Best kitchen utility knives according to redditors
We found 86 Reddit comments discussing the best kitchen utility knives. We ranked the 41 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 86 Reddit comments discussing the best kitchen utility knives. We ranked the 41 resulting products by number of redditors who mentioned them. Here are the top 20.
get it cheap here https://www.amazon.com/ZYLISS-Sandwich-Condiment-Spreader-Orange/dp/B00421ATIQ/ref=sr_1_8?keywords=butter+knife&qid=1573168255&sr=8-8
If you don't want to sharpen that, just buy an inexpensive kitchen utility knife and bring it in.
Here are some options:
Kiwi knife.
Victorinox utility knife.
Ceramic utility knife.
Your boss is right. You work at a produce market, you should not be using a RAT 1 to cut corn.
(part 2)
I recommend toasting the bun while you're cooking the burgers. That gets the buns nice & warm and also gives them a nice crispy interior. If you're near an indoor oven, you can simply toast a whole bagful at a time. If you're out at a park or campground, just do them along with the burgers on the cooktop. So you can pump them out per-burger or in batches, depending on what equipment you have available. If you have a regular grill handy, you can use that to toast up a bunch of buns as well. A couple tips on buns: first, use mayo instead of butter on the inside of the bun to fry it up:
http://www.thekitchn.com/should-you-fry-your-grilled-ch-144259
Second, put a thin layer of mayo on the inside of both pieces (after toasting the bun, but before serving it). This makes kind of a waterproof barrier, so if you want to load up a bunch of wet ingredients like pickles, tomatoes, etc., it doesn't make the bun all soggy (also tends to happen when the meat juices run out of the burger). I use an awesome $5 condiment knife for this, makes quick work of spreading with no screwing around: (sooooo much better than a regular butter knife!)
http://www.amazon.com/Zyliss-Sandwich-Condiment-Spreader-Orange/dp/B00421ATIQ
Melting cheese is important too. Here's a shootout of flavor vs. melt-ability for pre-packaged cheese slices:
http://aht.seriouseats.com/archives/2010/06/the-burger-lab-what-is-the-best-american-cheese-for-cheeseburgers-taste-test.html
For veggies & stuff, you'll want to pre-slice these as well. You can do it with a knife, a food processor, or a Salad Shooter. Slice up onions, tomatoes, etc. ahead of time. Some stores even sell pre-sliced veggies if you're feeling lazy (I use these when we do cookouts at work for 150+ people). If you need an awesome knife, get a Dalstrong for $120, this sucker is like a scapel:
http://www.amazon.com/DALSTRONG-Chef-Knife-Shogun-Gyuto/dp/B015NFHU9K/
For lettuce, just buy a few heads, cut & wash them (salad spinner optional, if you want smaller pieces), and then stick the leaves between paper towels & put it in a box (lasts well over a week this way). Read more here:
http://www.thekitchn.com/we-tried-3-ways-to-store-salad-greens-and-heres-our-winner-tips-from-the-kitchn-211770
For condiments, use a muffin tin & some plastic spoons: (no bottle explosions all over someone's burger)
http://lifehacker.com/5922288/use-a-muffin-tin-to-dish-out-condiments-at-your-next-backyard-bbq
So pretty much what it boils down to is:
Writing it out like this seems overly-complicated, but it's really not. You have to buy some semi-pricey stuff up front, but that pays off in being able to make delicious burgers FAST for yourself, your family, and for a crowd. Plus, with the different smashburger techniques, you can have a whole crowd fed in 30 minutes instead of slaving over the grill for hours, so you have more time to enjoy the party!
You now know everything I know about making burgers fast for a crowd. HTH.
cast iron skillet, cast iron french oven, cast iron deep saute pan, stoneware roasting tray/huge lasagne dish, stainless steel sauce pan and steamer and a stainless steel pasta pot with straining basket and steamer insert. my cast iron and stoneware is le creuset, so it's not at all cheap but i love them... i allowed myself to buy one piece each year at my local expensive department store when they had their yearly super-sale.
i'm a firm believer in having a few awesome pieces of kitchen kit... the cast iron holds and distributes temperature way better than flimsy non-stick stuff which makes cooking a more enjoyable experience, and being heavy means i can stir things with one hand without wondering if i'm going to knock the pan about etc. i also don't mind that they are nice bright colours and colour coordinate well with the rest of my kitchen ;)
in addition to the pots and pans side of things i have a Global chef's knife and a Global vege knife... but the thing i rave about the most is also the cheapest, i always keep a few victorinox tomato knifes on hand so i can have one in the dishwasher, one to use and one lost somewhere ;) http://www.amazon.com/Victorinox-Classic-2-Inch-Utility-Handle/dp/B005LRYHYC/
I'll be totally honest with you, the one knife i have been lusting after for like a year now is the Shun Ultimate Utility.
Goes against everything i preach to spend that much on sandwich knife, but man, the thing is awesome. Maybe i will make it my goal to try to get a free one from Shun...
Sounds like a Shun utility knife. I don't know if other brands make them though.
After some further research around /r/buyitforlife, we're asking for some Wusthof knives. We decided on a cook's knife, a pairing knife, and a serrated knife, along with a wood block with honing steel and scissors for storage. Total price: just over $250. Can't wait!
https://www.amazon.com/gp/product/B000UASOA8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
This is what I use with a magnetic knife holder. They are ersatz steak knives and what I use for all kitchen tasks. I got a 6 pack.
The only other knife I have is a big chef's knife by Victorinox Forschner that has been in the family for ~75 years. We also have one Kmart bread knife that is used once every year or so.
The BuyItForLife hive mind is sets of knives is super dumb. Buy individuals and use a magnetic holder for storage. If you aren't Sharpening Bob....look on faceplace or google and you can find someone local who will do knives for $1/inch...there's a local to me that has a 1 day turn around and uses the Wicked Edge system and returns lasers back to me....even my lawn mower blade drew blood.
this one is kinda small but dirt cheap - its the one that comes in some of the soba making sets - https://www.amazon.com/Tokusen-Noodles-kitchen-Making-personal/dp/B001TPJ8NK
heres another with scales, same length - https://www.amazon.com/Yamako-Japanese-Noodles-Kitchen-Knife/dp/B07B1Q2N96
this one is made by Kai and is a little nicer i think. same length? - https://www.amazon.com/Magoroku-Sekino-noodles-cleaver-AG-5021/dp/B0099EPAPI
tojiro makes one apparently - same length - https://www.amazon.com/Tojiro-Soba-Noodle-Knife-24cm/dp/B001TPH6LG
Reminds me of a japanese noodle knife like this:
https://www.amazon.com/dp/B001TPJ8NK/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001KN54FM&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=2W5172T4VTTJB1E655MW
Ontario Carter Prime,Ontario Carter 2quared,SRM K924.
How about this one?
I don't know if Amazon is the best place to buy it, but I have one of these in my kitchen and it's a fine knife.
Actually, the Tojiro isn't labeled as a nakiri, but it's similar in shape.
So, I'm not sure between it and the Mercer nakiri.
My knife knowledge is limited, to say the least.
Here's the Tojiro
HERE IS A SILLY GIF WITH SOUND
HERE IS A SILLY PICTURE OF MY DAUGHTER IN HER HALLOWEEN COSTUME
AND THIS IS A CAT
NOW BE HAPPY. :O
AND SCREW CANCER, IT IS A BUTTFACE.
A GIFTCARD WOULD BE AWESOME, BUT IF NOT, ONE OF THESE KNIVES OR ANYTHING FROM MY NEEDS LIST
MY CAPS IS A BIT BROKEN. I'M NOT YELLING.
BUT I AM EXCITED, SO IT'S OKAY.
That's true
Yeah, Benchmade is an expensive way to replace blades if you're hard on them. I have a Husky lock-back fast-change utility knife similar to this but with a push-button blade release, and keep Lenox blades around as my work knife, and my Benchmade doesn't make it out of my pocket when I'm working. Before that, I was also dulling expensive knives really fast for no good reason.
$100 - Wusthof 8" Chefs Knife
$40 - J.A. Henckels 8" Chefs Knife
$35 - Victorinox Fibrox (If you want the Victorinox but don't like the handle, get the rosewood version for a couple bucks more)
Then get their corresponding utility/paring knives for smaller/finer work. Personally, I went with the Henckels I listed mainly for aesthetics and value and got a Tojiro DP Petty Knife, mainly because I'm used to heavy western chef knives but I also wanted to try out a Japanese style kitchen knife. Learn to handle a knife properly, get a good cutting board (end-grain wood boards ideally), and they should last you for life.
Won't scare anybody, and also an awesome knife (I have 2):
https://www.amazon.com/Victorinox-6-7831-Utilty-Classic-Utility/dp/B00UTREHSA/ref=sr_1_6?keywords=victorinox+utility+knife&qid=1573667874&sr=8-6
ZYLISS Sandwich Knife and Condiment Spreader
Thanks.
I know this has been a long time and you might have found it but i think its the easy slice knife from amazon
https://www.amazon.com/Easy-Slice-6-Knife/dp/B07J1GHJPM/ref=sr_1_30?gclid=CjwKCAiAzanuBRAZEiwA5yf4ugMq4Y2RflShpWEF4NiX7r3-ZWBarjHNU5WewvQPrXaLtVuTjqweNRoCEzEQAvD_BwE&hvadid=173520594425&hvdev=c&hvlocphy=9023397&hvnetw=g&hvpos=1t1&hvqmt=b&hvrand=10891306090301966292&hvtargid=aud-836288731406%3Akwd-1226657070&hydadcr=13958_9477317&keywords=6%2Binch%2Bserrated%2Bknife&qid=1573610068&s=home-garden&sr=1-30&th=1
I love this one. https://www.amazon.com/HENCKELS-INTERNATIONAL-Classic-6-inch-Utility/dp/B00004RFMQ/ref=pd_sim_79_4?_encoding=UTF8&pd_rd_i=B00004RFMQ&pd_rd_r=FQ79A2J8C3MYS8GCPH89&pd_rd_w=kDf97&pd_rd_wg=4GgNw&psc=1&refRID=FQ79A2J8C3MYS8GCPH89
Maybe this Wusthof or this F. Dick?
I switch between a ACE brand folding box cutter (Lenox Gold blades) and a Kershaw Leek.
When I had an office job, the Leek was an excellent knife for opening packages/cutting threads from fraying clothes/removing staples in a pinch. Now my job is in a manufacturing plant so i'm cutting zip ties/declogging tape dispensers/cutting thick cardboard & heavy duty nylon tape. The tip on the Leek is just too fragile for any sort of work that isn't cutting basic cardboard/fabric/paper/bags IMO. Good knife but suited for light EDC not trade-based EDC.
/u/kittehmew is pretty much all of the amazing and wonderful that anyone could possibly be. Our friendship is unique because we actually met through this sub, and live less than ten miles from each other. She is by far the most encouraging person when it comes to giving me inspiration for school. She could really use one of these knives because her's really suck, and sucky knives aren't safe. And if she cuts a finger off she can't text me anymore XD.
Thanks for the contest!
Edit: I shouldn't enter contests do early, because apparently I don't have any reading comprehension. Here is her stuff I need WL
I've got the 6-inch classic JA Henckels utility knife in my block, and 9 times out of ten, it's the one I reach for.
Full tang, fits in the hand beautifully, and hones easily. It's much lighter and better balanced than the 8-inch chef's knife, making it a great multipurpose option for dicing vegetables or doing quick work with meats. The chef's knife comes out when I have denser foods or bigger tasks to deal with.
I just picked up the Tojiro Kitchen Knife F-502 for home use as I wanted something to try out the nakiri form/fit and still have something that I'd use for quite a while. VG-10 sandwiched between stainless with a nice long contoured western handle that allows for a variety of grips. However, it's pretty light and thin.
When you say hard vegetables, do you mean like butternut squash and other thick-skinned ones? If you're bent on Japanese blades, maybe consider a Usaba? That's supposed to be a heavy single-bevel knife devoted to hard vegetable prep. Or maybe a Deba (single-bevel) / Western-style Deba (50/50 grind) to split through those hard veggies.
Here is the mobile version of your link
I think it's a utility knife! I actually went and bought the same one after watching his shows. It was my first knife and I still use it regularly. It really is versatile and I love it :)
Bah, the automoderator removed my post, so I'll try again...
These are the ones I'm looking at:
Shun Sora Utility (plastic handle): https://www.amazon.ca/gp/product/B00BQ83JXU/
Shun Classic U2 (wood): https://www.amazon.ca/gp/product/B000NW106S/
Shun Premier: https://www.amazon.ca/gp/product/B00DFZ7SZ2/
Is it this knife?
https://www.amazon.ca/gp/product/B00BQ83JXU/
might be worth it to get teh classic.
I heard that the Sora handles fall apart. Don't know if it's true or not.
I picked up this Tojiro DP nakiri for cheap and love the hell out of it. I have an 8" Fibrox chef knife that I use for most things, and I'm debating on replacing it with a comparable Tojiro!
[Yes, the non cutting sides of the knife are super sharp. Caught myself for the first time the other day as I was chopping carrots.]
do you like sandwiches? a nice sandwich knife/condiment spreader is good.
dont think its 'bifl', but we have this zyliss one, and it spreads mayo like a son of a bitch
AHH
HUH?
Don't worry, be happy
Sandwich knife for delicious stabbing
Get this knife and wet it. Saw gently through the roll. Also, that knife is the most useful thing ever, I have three now.
Set of 2 Kiwi knives with wood handle, $11.79.
When they are no longer sharp in a few years, get two more.
Repeat 20 times.
Sooo, I might be a little too late for this, but... Amazon appears to be selling the original bronzed version. I'm really tempted to get it to see if it actually is the bronze version but I'm also wanting to get a Marathon TSAR so I'm stuck between a rock and a hard place.
I have three knives
I use an antique made-in-France Sabatier 10 inch knife, sold here
A made-in-Japan Tojiro nakiri, sold here
And a made-in-China Chinese cleaver, sold here.
I don't like German knives because it doesn't suit my style of cutting. My most expensive knife was a hundred dollars. Don't spend too much money.
Offset handles; <$25 on Amazon:
Victorianox 9" ~$23
F.Dick 7" $24
Mercer 8" $14
Mundial, 7" $20
Victorianox, 9" $24
Dexter-Russell, 9" $20
Mercer, 8" $16
Messermeister, 6" $20
https://www.amazon.ca/Ontario-Knife-Company-Titanium-Flipper/dp/B01BY7HAM8/ref=pd_rhf_gw_p_img_9?_encoding=UTF8&amp;psc=1&amp;refRID=VSA0VDTTQ3QM20QMHMGE
https://www.amazon.ca/Boker-Vanquish-Folding-Knives-Black/dp/B00AX9DNDE/ref=pd_ybh_a_24?_encoding=UTF8&amp;psc=1&amp;refRID=3MW7HK508ZXQ97R8J9V0
The Boker's my favorite...These are called sheepfoot blades bTW
Hi there, your post includes a tracking/referral link. which triggers the fuck out of reddits sitewide spam filter.
if you update your post to have this https://www.amazon.com/dp/B000UAUKHI as the link for the tojiro. i'll get the post approved.
A bread knife is a good option, but I have a short serrated knife I use more. There are many types, with different names. You might like a tomato knife, or a sandwich spreader, or even a sausage knife.
Call me crazy, but these cheap Kiwi knives are super sharp, super long-lasting, and super cheap. I own several high end knives but these are now my No. 1 go to. I treat them like I do my finer knives, and they are the absolute bomb.
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Try them out! You have practically nothing to lose!
Additional variations:
| Price | Series | Style | Size | Color | Link |
:-------|:------------:|:-------:|:---------|:---------------|:-------|
$33.79 | Legend | Chef | 5" | White | Link
$50.96 | Legend | Chef | 6.7" | White | Link
$66.99 | Revolution | Chef | 7" | White/Black | Link
$69.95 | Revolution | Nakiri | 6" | White/Black | Link
$46.41 | Revolution | Santoku | 6" | Various | Link
$35.31 | Revolution | Santoku | 5 1/2" | Various | Link
$29.95 | Revolution | Slicing | 5 1/4" | White/Black | Link
$30.25 | Revolution | Utility | 5" | White/Black | Link
$20.20 | Revolution | Paring | 4" | White | Link
$19.80 | Revolution | Paring | 3 1/7" | Various | Link
What kind of cheese? If you're working with semi-hard or hard cheese, I'd favor something a little thicker than the usual petty. If you're cutting cheese on the line for charcuterie platters you're going to end up rushed at some point and you wouldn't want to chip a hard, thin petty in the middle of service.
Henckles makes something they call a prep knife that I think would work really well. Here it is from Cutlery and More, here it is from Amazon to save on shipping if you have Amazon Prime. Wusthof has a similar "Asian" utility knife and has also just introduced a slightly larger multipurpose prep knife, but they're a little more. If you want to save a little cash you could also look at a Fibrox utility knife instead, which is an effective knife.
Personally, I'd favor the Henckels. I have the paring knife from that line and it has taken some real beatings.
Kamikoto Kanpeki Knife Set https://www.amazon.com/dp/B011LBF5H4/ref=cm_sw_r_cp_apa_RyvBzbJ93JMXZ
Get a ceramic hone and you shouldn't need to sharpen that blade more that a couple times a year. You might look into a nakiri for veg prep.
Tojiro Kitchen Knife F-502 https://www.amazon.com/dp/B000UAUKHI/ref=cm_sw_r_cp_apa_i_.ABDCbTHSP4G5
I used to own a work sharp. Took a lot of metal off my knives. I would take the time to learn to sharpen on stones.