knife recommendations

[rsn48]

I'm not looking for really expensive knives, but knives that are good cutters and won't rust, or rust slowly.

I'm thinking maybe 3 knives maximum excluding steak knives.

Looking more for brand suggestions.

[a64pilot]

Kitchen knives?
We seem to like the ceramic ones you buy at the grocery store, no idea of brand though.

[Sparx]

For cooking let me recommend an 8" chef knife, a pairing knife, and a serrated edge slicing knife (used mostly for slicing fresh bread in our galley). This is basic kit for the cooking pro and very versatile.

Wusthof Pro series is a good place to start looking. These are entry level pro knives, which I have found to hold up well in rough service.

I recommend holding the chef knife in your hand before purchasing to feel the balance in YOUR hand. I well fitting knife is balances and a joy to use. If looking to save money, get the best quality chef knife possible, and skimp on the the others. Also get a good sharpener and use it frequently.

[chris mac]

As a former chef, one that still loves to cook. I would recommend victorinox. (makers of Swiss army knives)
Softer steel, so needs to be tended to to keep sharp but gets razor sharp. I can shave with my chefs knife.
I don't know how they hold up on a boat yet, but I have owned mine for over 25 years now using them daily, and the blades are like new and the handles arent worn, just mold perfectly to my hand.
As for which to buy..
1, a good chefs knife, indispensable once you get used to it
2, on a boat I would say a boning knife if you fish
3, paring knife
A steak knife can sub in for a bread knife if needed, and personally I don't like serrated knives(they are designed for right hand use, I'm a lefty)
Any stainless must be maintained though, sea air will be brutal if you don't stay on top of it. So if you won't use them much, the ceramic knives are your best bet.

[NCGunDude]

It's all about the quality of the stainless steel.

I was curious and found this article, https://theboatgalley.com/knives-knife-storage/. She recommends Victorinox Fibrox and using a BladeSafe for storage.

I looked up ceramic, and you're better off with stainless, besides, what's a little rust, it's just iron in your diet, right?

[Kenomac]

Cutco.

[Suijin]

I have a quality Henckels santoku knife that I’ve had for years. So far, it has not rusted on the boat.

I like santoku knives, which are basically sheepsfoot knives, because they are more convenient for tight spaces and small cutting boards and they are safer.



I also have two ceramic paring knives which have lasted well.

[rsn48]

I have the very same Henckels santoku knife and love it, use it about 90 % of knife work. I used to think it was the "dimples" that made it great but then read an article about Japanese knives have a much sharper angle to its cutting surface. I find the blade much thinner than other popular carving knives which helps in performance. I love, love, love this knife.

[zboss]

Two disposable things... cheap sharp ceramic knives from the dollar store and non stick cheap pans fro wherever. When they get wrecked after a year or two, throw them out and get new ones!

[john61ct]

The short Victorinox knives are very cheap, and 100x better than what you get at the dollar store.

[WingRyder]

When my wife and I separated, she kept all the kitchen knives.... fine by me. I have been quite happy using my carbon steel, survival knives for kitchen duty. I have a few Mora's a KaBar and a few of Bushcrafting knives, all except the KaBar are scandi grind and easy to sharpen. I can batton through firewood with my bushcraft knife, so cutting onions is no problem.

[roverhi]

Do you have Dyneema/whatever cored halyards and sheets?? If so an expensive knife like a Boye https://www.boyeknives.com/collectio...-folding-knife or some ceramic knives are a must. The exotics are hard to cut with conventional knives and dull them quickly. If you ever have to cut away your lines you'll thank a greater power you had one. The reason I say several ceramic knives is they break if asked to bend. Not that they are overly fragile but don't ever try and pry with one of them.

[odonnellryan]

Have used Victorinox kitchen knives at home for years with great satisfaction.

[John_Trusty]

Most importantly, have a way to keep whatever you use sharp. I never got the hang of a sharpening steel, but a small counter-top sharpening block used for a couple swipes at each use keeps a good edge. Sharpening is the reason I don't like ceramic knives as you need diamond honing, and I don't have that capability on-board. Dull knives are dangerous.

[rsn48]

I hone my knives frequently, very frequently. A simple test to see how well your knife is sharpened is to cut a tomato, if your blade doesn't slice through easily, hone it and try again, then it will work.