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NimrodVWorkman t1_j0wae65 wrote

Hard to go wrong with Victorinox. Almost everyone likes them. I'd suggest the 10" butcher knife.

(All knifes are BIFL if they are maintained and not abused.)

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One_Left_Shoe t1_j0xhmcs wrote

Even if they are banged around.

My most used knife in a kitchen was this janky 10 inch blade* that had the front two inches busted off. Cut and prepped just as well as any other knife in the kitchen.

Edit: spelling

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NimrodVWorkman t1_j0xmc6v wrote

My wife still uses a Shun with the tip broken off, yep. She's a great cook, and gentle with people and animals, but really hard on "stuff."

A BIFL knife discussion is almost like a BIFL discussion on cast iron pans.

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marcerohver t1_j0zqb2o wrote

hey the way you describe your wife is very sweet 10/10

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One_Left_Shoe t1_j0xmo4m wrote

Shun’s are pretty, but they chip if you look at them wrong. Still work though! Depending where the chip is.

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crinklycuts t1_j0zz8ot wrote

My mom has had the same meat cleaver for almost 30 years. It’s the knife she uses for pretty much anything and I believe she bought it cheap at an Asian market. I learned how to prep veggies with that thing when I was a kid lol.

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Legitimate_Street_85 t1_j0wy83s wrote

You beat me to it! I got mine 2nd handed in 2015. Works great. Literally my favorite thing in the kitchen to this date

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Jillredhanded t1_j15h1lq wrote

I've rocked mine since I got it in my culinary school kit back in '91.

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