Click to view our Accessibility Statement or contact us with accessibility-related questions
Showing 1 of 45 conversations about:
AngryAccountant
277
Dec 4, 2017
bookmark_border
Presuming many of us have something we want in a knife, what would make you turn around and not purchase a knife?
For me, a big one is the manufacturer not telling you the type of steel used (which means its likely 440A (I'm looking at you CUTCO)) or some other cheapo stainless from the bargain bin that won't hold an edge worth crap).
Next on my list is that it's not dishwasher safe. I don't put my knives in there, but in the unlikely event that someone else puts one of my knives in the dishwasher, I want to know the handle won't separate or something like that, which can be a problem with some of the less treated wooden handles.
Some other things I've come to avoid is stamped steel, not that I wouldn't recommend the Fibrox or a Dexter to someone, I just don't like the feel and lack of depth.
Dec 4, 2017
b9d9ffdad3ac59e7f6f
135
Dec 4, 2017
bookmark_border
AngryAccountantYou pretty much covered it, though Fibrox's stamped steel is of higher quality than other stamped knives. It used to be that the process of forging steel made a superior knife compared to the stamping process. But they're both industrialized now and stamp processes have improved. But for a home chef, the ability to "buy it for life" demands hard steel that can be resharpened, so I'd only recommend the Fibrox to a new cook still developing knife skills. That way, they can figure out what kind of knife they want and know what to look for.
It really does come down to personal preference. It's hard to buy a knife online, to be honest. There's nothing like holding it and putting it through the motions to check the weight, balance, and feel. The upside to the mass-produced knives is that you can walk in to a brick-and-mortar store and try it out.
Dec 4, 2017
Rgconner
67
Dec 5, 2017
bookmark_border
AngryAccountantDexters are great!
For that friend/family member that keeps asking to borrow your knives...
Dec 5, 2017
AngryAccountant
277
Dec 5, 2017
bookmark_border
Rgconnerhaha yea, they're usually decent enough, tough as hell too to survive a commercial kitchen's abuse.
Dec 5, 2017
Dzerh
39
Dec 5, 2017
bookmark_border
AngryAccountant"dishwasher safe" means no wooden handles, "forged-only" means no "super steels", a bit limiting to my taste. But I'm with you on full disclosure.
Dec 5, 2017
AngryAccountant
277
Dec 6, 2017
bookmark_border
DzerhWell, there's definitely exceptions for something exotic like ZDP-189, CPM-S35VN or other powdered metallurgy things. I'd want to try before I buy though. Regarding no wooden handles, yeah... Micarta goes a long way but unfortunate for those pretty as hell olive wood ones.
Dec 6, 2017
BirdofPrey
19
Dec 6, 2017
bookmark_border
AngryAccountantGranted, Fibrox aren't GREAT knives, but they are much better than their price point suggests, so are a decent buy for someone who enjoys cooking but is still learning and doesn't want to destroy something more expensive.
Dec 6, 2017
AngryAccountant
277
Dec 6, 2017
bookmark_border
BirdofPreyThat's exactly how I recommend them, and how it was recommended to me.
Dec 6, 2017
harrisonh
51
Mar 26, 2018
bookmark_border
AngryAccountantand most professional kitchens are moving away from fiberox because there are better quality knives at the same price point such as wusthof pro, messermeister park plaza, mercer, dexter icut pro, etc
Mar 26, 2018
View Full Discussion
Related Posts
Trending Posts in More Community Picks