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which knives to get

Yea and its a nice wusthof set, all looks good! Online shopping pays off with time and patience

Nov 02, 2011
murph909 in Cookware

which knives to get

Give it a good clean and they will never know!

Nov 02, 2011
murph909 in Cookware

which knives to get

the stamped version with fibrox handles. If I was going to spend the money that the forged victorinox costs I would have gone with a wusthof. For my needs, these knives will be more than acceptable. I debated the 10 inch but went with the 8 inch; good thing I did because the 8 inch JUST fits in the block, 10 inch wouldnt have as I have read the blade is wider. I also debated the Mercer Genesis knives, because I liked the handle better than the renaissance line, but found that both of the Mercers lines were harder to get for a decent price + shipping to Canada (none sold locally), and the full bolster was an issue. I noticed on my fathers old cheap knife that is as dull as could be (he doesnt seem to mind...) that the back of the knife wasnt hitting the board because it had a full bolster and had been sharpened, and got scared off.

A stone is my next expense for sure, as I want to learn/practice how to sharpen them good with one.

Nov 02, 2011
murph909 in Cookware

which knives to get

just for an update, I ended up going with the vicorinox 8inch chefs knife, 8inch carving knife, 3 piece paring set (one paring knife, one serrated paring, one serrated utility). I already had a 5inch boning and 8inch fillet (and 14 inch cimeter) from victorinox from work, and really liked the victorinox fibrox plus the price was so good I decided it was my best choice. I also got the wusthof create-your-own knife set which is a 13 slot block, pair of shears, and steel that I got on clearance from cutleryandmore for 30 bucks. It all arrived today in good shape and the knives are extremely sharp. Glad I went with the victorinox, and I am pretty sure the variety I have should cover anything I ever need a knife for. I also bought a 5 dollar bread knife for half price (yes i paid 2.50 for a bread knife:p) just incase I ever need to cut a loaf.

Nov 01, 2011
murph909 in Cookware

Mercer vs Victorinox

So would I be right in saying a whetstone doesn't need water but a waterstone does? And if so, would you recommend one over the other?
Im new at this so im just trying to figure it all out

Oct 15, 2011
murph909 in Cookware

Mercer vs Victorinox

So I wanted to know what your guys take on whetstones is. Researching them has left me a little confused about which ones need water and which ones dont, if theres a difference between whetstones and waterstones, etc... It seems to vary greatly from website to website about how you use them.
A quick look through some search results on here didnt seem to help either, but if there is an article please point me to it:)

Oct 15, 2011
murph909 in Cookware

Mercer vs Victorinox

Thanks for the article on the sharpening, it is very well writen.
I am unsure of which method to choose, and am currently researching each. I am very willing and able to try/practice using whetstones, with the understanding that it may take a while to get good at, and am leaning towards this idea.

Oct 14, 2011
murph909 in Cookware

Mercer vs Victorinox

I dont have any experience with a heavier feeling knife, but am thinking that it is the way I want to go. I have only held a few in stores, but they seem nice to hold and feel like there is a bit more to it than the Victorinox.
As far as sharpness, the Victorinox is the only knife line I have used, so I really dont have anything to compare it to as far as sharpness. I just know it does the job I use it for well, but then again any sharp knife probably would.

The only issue with the Messerimester is that it is a bit more expensive than the Mercer Genesis. I am wondering if the full bolster is enough of an issue to make it worth spending the extra money. The price point of the Mercer/Victorinox is more ideal for sure.

Oct 13, 2011
murph909 in Cookware

Mercer vs Victorinox

How does the Mercer hold up as far as sharpness? Does it get nice and sharp?
You are right, I had not heard about them until you mentioned them in the other post. That is why I always try to do as much research as possible.

Oct 13, 2011
murph909 in Cookware

Mercer vs Victorinox

So I had another thread on here, but I am now stuck on these two brands and wanted to get a thread going just on these two.
I am looking for my first knives. I have got the decision down to the Victorinox Fibrox and the Mercer Genesis. I love the appearance of the forged Genesis line, and they have good reviews online, but not a lot of reviews. The appearance is lacking in the Fibrox line, but I have experience with them from work (fillet knives and 14 inch cimeters to cut fish up). I know the Victorinox will sharpen/hone easily, and can take a ton of abuse and still work wonders, but I have no experience with the Mercers.

So I am wondering if anybody has used either or both, and what they like/dislike. I also want to know how the Mercer Genesis holds up as far as staying sharp/ease of sharpening/honing. If the Mercer can be as easily sharpened and get just as sharp as the Victorinox, I will definitely go with that. If they lack, I will go with the Fibrox.

Thanks

Oct 13, 2011
murph909 in Cookware

which knives to get

I am leaning towards buying the genesis line myself

Oct 13, 2011
murph909 in Cookware

which knives to get

So.. I appreciate everybody's opinions. Because of the comments on this post, from everybody, regarding all of the different types of knives, I am pretty sure I know what I want. Not 100% yet, but I have two options I am considering. Personally I am more into the typical German chefs knife style at the moment. I would like to try a Japanese knife at some point before making a purchase, and maybe I will change my mind, who knows. Either way I thank everybody for their help, and think we can end the argument about Josh's comments now.

I think we should all rewatch the video of the dull knife vs tomato again, and have a good laugh:p

Oct 12, 2011
murph909 in Cookware

which knives to get

I am in Halifax. I just didnt know where to look, but have since found a couple of places I plan on checking out this week.

Oct 12, 2011
murph909 in Cookware

which knives to get

It does help, thank you. I have been taking something out of all of the advice here, as well as my own research, so I do welcome everybodys opinions.

I am going the European way (chefs knife and paring knife kind of thing), it is more ideal for what I will be cooking.

This set of Mercer knives does grab my attention. The price is definitely ideal, and they have good reviews from amazon users (though that isnt based on a lot of reviewers).
So as somebody who has used both the victorinox and the mercers, which would you prefer/recommend? Well.. I guess you kind of did recommend the mercers already, but is there any specific reason for choosing them over the victorinox? I do like the looks of them, and the idea of having a nice forged knife, but I am fimiliar with the quality of the victorinox and do like them. I definitely will be putting time and effort into caring for my knives to ensure they last, and stay sharp.

And is there anybody else with experience with both of these knife sets that would have an opinion?
I am probably the worst person for making a decision on anything, and always want to hear a million peoples opinions first..

Oct 12, 2011
murph909 in Cookware

which knives to get

Have you tried the victorinox steak knives? A lot of reviews on amazon talk about cutting yourself, but I cant imagine doing that with a serrated steak knife:s

Oct 10, 2011
murph909 in Cookware

which knives to get

haha that was sad to watch

Oct 10, 2011
murph909 in Cookware

which knives to get

I am a bigger guy, and have a big hand so I do enjoy the handles on the Victorinox, which I have used at work. Trying out different knives has been a very limited experience so far, I cant find much variety, but am going to explore a little more this week.

Personally, I dont know that I need a bread knife. I cant see when I would use it. I eat little bread, and when I do it is always just store bought pre cut. I have been leaning towards a chefs knife, and after using a santoku today confirmed that I personally would rather a chefs knife.

Oct 10, 2011
murph909 in Cookware

which knives to get

Yea I see the reason for them not being an easy sell to most people who dont research things. I use the Victorinox Fibrox at work (grocery store - fillet knife and 14 inch cimeter), and they are great knives, just not fancy looking. I can live with them though, for the better blade.

I was surprised to see bed bath and beyond didnt sell them here, as they are on their Canadian website. I can still get them from them, just with a shipping charge. I did find a couple restaurant supply stores I will check out this week though.

Oct 08, 2011
murph909 in Cookware

which knives to get

I live in Canada, so unfortunately shipping isnt free from most sites. You are right in saying I didnt hit any restaurant supply stores, I will have to see if I can find a few around the city. I was surprised though to see that none of the stores around carried any of the knives, considering the large amount of praise they receive online.

I figured that the utility would be unnecessary for me.

Oct 07, 2011
murph909 in Cookware

which knives to get

I may consider the 4 inch serrated, simply for the fact it is only an extra 7 dollars or so. As I also just said in my reply to wakondatch below, shipping is the main reason I want to make sure I get most of the knives I want at once (along with the fact I might try to get this as a gift, saving me all costs haha). Im a cheap ass for some things, so spending the 20 dollar shipping charge twice just seems horrible haha. I spent an entire day searching the city, not one store had a Victorinox blade. The idea of cheaping out on a paring blade was the plan, because I dont know how much I will use it, and then I seen that Victorinox has the cheap 3 1/4 inch blades for 5 dollars and figured that was cheap enough. The 4 inch "rabbit" knife is the more expensive one with a fibrox handle, but I am happy with the cheap handled 3 1/4 inch.

I am leaning towards an 8inch or 10inch carving knife that is straight edge. I will be making sure I invest the time and money into learning how to properly sharpen my knives. I am just undecided on which to buy, the pointed tip or rounded tip knife. Both have great amazon reviews. I was leaning towards the pointed tip until seeing a ton of great reviews for the rounded tip on amazon. Any thoughts?

Is there any reason to have a small utility knife (straight edged, 5-6 inches)? I dont really feel that I would benefit enough to get one, but do notice that some sets include them so I just wanted to know if there was any real purpose besides cutting sandwiches, or if they just served as filler knives to make the set bigger.

Sorry for asking a million questions, its my first set and I like to research every option and figure out what is best for me whenever I purchase anything. You guys have been great!

Oct 07, 2011
murph909 in Cookware

which knives to get

I actually already have a fillet knife, and a 14 inch cimeter that I use at work (currently I work in a grocery store, the entire chain uses victorinox knives for the fibrox handles NSF). Your point regarding shipping was exactly my thought while reading the above replies about just getting the essentials and adding on later. Since I have to pay about 20 bucks to have the knives shipped (that website is the exact one I am looking at), I would like to do it all at one time. I may even wait and see if I can ask for the particular knives as a Christmas gift from my parents hahaha.

Oct 07, 2011
murph909 in Cookware

which knives to get

Alright, I think that is my plan! What would you consider the essential knives? I am not one to cut bread often, so dont really think I need a bread knife. I am thinking a chefs knife, parer, and carving/slicing knife. Anybody recommend any other combinations that might be better?

And also, for slicing/carving knives, I am not sure what to look for. I would be using them for slicing roasts/steaks/hams and carving chicken/turkeys. Im not sure if I need one of the great big ham slicing knives, or just a 8-10 inch carving knife. Id be using it more for birds/roasts than hams. Also, not sure if I need serrated or plain edge for that knife, ive read both.

Any suggestions are appreciated!

Oct 07, 2011
murph909 in Cookware

which knives to get

So I am pretty sure I will end up with the fibrox stamped line, from the reviews, and whats being said here it just seems like the best option. I do have one more question though,
anybody compared the stamped victorinox to the foged victorinox line?
And lastly, is there any other line in these price ranges that somebody recommends more?

Thanks for all of the help!

Oct 06, 2011
murph909 in Cookware

which knives to get

I am looking at purchasing my first kitchen knives, and cant decide what to do. I have read a ton about knives in the last week trying to decide what is best.
Now I decided to concentrate on the chefs knife, and whichever brand I chose I will get any other knives I want from that same brand.
I have read a ton of good reviews regarding the Victorinox Fibrox knives, and the price is great. Im also looking at the Wusthof Grand Prix II knives. Basically I cant decide how much money I am willing to spend on a knife, since the Wusthofs are more expensive.

So what I want to know, from anybody who has tried both types, is the Wusthof Grand Prix II set worth the extra money over the Victorinox knives? I know the usual answer is "try both out for feel", but unfortunately no local store carries either brand, so that is not possible. If there was a significant advantage to the Wusthof Grand Prix II knives, I would probably spend the extra money, but I want to make sure I am not better off just getting the Victorinox. I had also looked at the Henckels Classic.

Thanks

Oct 05, 2011
murph909 in Cookware