Hi everyone! I'm looking for a nice chef knife (or small set of cooking knives) for Christmas.

I'm looking around medium end so I'm wanting to spend 100-200 bucks, I'd prefer a small set of 2-4 knives, no large 12-16 sets as I don't believe those are good value.

I've heard good things about Wusthof and Henckels from my friends but I wanted to get a wider net of recommendations just in case before I made a decision

Hello everyone,

I'm currently living in Germany and in these few years I've discovered by chance a small but super sharp fruit knife from Solingen (I think the brand was from Rör). I was so amazed by the sharpness that now I want to buy a chef's knife for myself (budget: up to 60 or 70) and a knife for my dad (budget: up to 30 or 40) as a Christmas gift.

I've already searched the web for great German knife brands, and it seems these are the ones:

• Wüsthof
• Burgvogel (a.k.a. in the US as Messermeister)
• Friedr. Dick
• Herder Windmühlen
• Hohenmoorer

If someone is looking into this post looking for a budget (but still good) German knife brand, it seems that Rör is that brand.

But since, I’m looking for advice with this post, I’m no expert on the topic, if there are bad knife makers on this list or great knife makers missing, please tell me, and I'll remove/add them from/to my post. :)

The knives list below are all that fit the budget I've mentioned. Hohenmoorer and Windmühlen (and this brand only has wooden handles, which I don't like), are just too expensive, so only Friedr. Dick and Wüsthof are left inside my budget, but I could include two more expensive ones from Burgvogel and Friedr. Dick, if it is really, really worth it.

For myself:

• Friedr. Dick

  1. ActiveCut 21 cm
  2. Premier Plus 21 cm

• Wüsthof

  1. Gourmet 20 cm

• Bonus (around €80, if they are really worth the extra effort):

  1. Burgvogel: Master Line 20 cm
  2. Friedr. Dick: 1905 21 cm

For my Dad:

• Friedr. Dick

  1. ProDynamic 21 cm
  2. Superior 21 cm

• Wüsthof

  1. Silverpoint 20 cm

Last questions:

1. Would you recommend a 20, 21 or a 23 cm blade size? Some knives have different variations of these blade sizes.
2. Should I care about the material of the knife? I saw someone saying that it should be made of carbon steel (I think?).
3. Should I already buy a knife sharpener from one of the brands above?
4. Should I buy one of those knife guard/protector/sleeve to store it on a drawer or something like that?

That is all, and I want to say thank you in advance for all the replies 🙂

EDIT: I already bought a knife! Thank you so much for all the help! I've bought the Burgvogel Comfort Line 21 cm, I got a nice discount and bought for €58! I don't know how did I miss it but, Burgvogel has the Comfort Line and Series 4000 which are cheaper and also nice quality, just in case, someone in the future wants more options when looking into a new knife. :) My Dad will have a ProDynamic after reading good things about the quality of the cheaper F. Dick knife series.

I do, and my personal go-to is the SOG Key Knife. Small, fits perfectly on my keychain, usable for most daily tasks, and not made in China, despite being inexpensive. I also tend to keep an old folding Buck my dad gave me in my bag for heavier duties.

Edit: added a photo of the SOG.

Second edit: Don’t get a knife for self-defense, they require significant training to properly use without getting hurt, and put you closer to your assailant. Learn situational awareness first and foremost, then if you still would like, pick up some pepper spray or a firearm.

A while ago I mentioned I was going to attempt making a knife for the first time. Well, I did.

Apologies in advance for there not being many photos of the process - steel is really messy to work with so I mostly kept my phone safely out of the way. I'll try to get more pictures next time, although there are plenty of videos and picture tutorials around if people are super interested in the process. I shall endeavour to describe what I did in text, however.

I started out with a bar of 01 tool steel (wiki) which I cut into a rough knife blank. This I then hit with a ball hammer a load of times to get some texture. Then I used a belt grinder to put a bevel on the edge side, although only enough to thin the knife down to roughly the right shape, not actually sharp. Once that and a few other minor shaping tasks were done, it was time to heat treat it.

Heat treating changes the structure of the metal to make it harder. Hard steel will hold an edge longer, but it does make it much more difficult to work, hence doing most of the shaping before heat treating. To harden steel you need to heat it to a particular temperature, which depends on the exact alloy being used but 'bright orange' is close enough. Fun fact - when steel gets to it's 'critical' temperature, it stops being magnetic, so that's another way you can test it. The steel is then quenched, this one in oil, which makes it hard.

Hardened steel is very brittle so it's usually tempered after hardening. For 01 steel that means putting it in an oven at 160-200C for a couple of hours. You lose some hardness but you gain back some toughness and flexibility.

After tempering, cleaning, polishing, polishing and so much polishing. Steel is so dirty and difficult to work with compared to the silver, gold and copper I'm more used to. But eventually, and after glueing and bolting a sycamore wood handle on, then giving it a final sharpen on my wetstone, I had a knife.

It is a Japanese-style Nakiri knife. Usually used for cutting vegetables, it's really nice to use. Lightweight and agile, the balance is nice and it's comfortable in my hand. It's not perfect and there are a few things I'd do differently but I can see myself using this on a daily basis. More pictures

I have already laid out and started shaping my next knife, which will be a slightly more complicated bunka knife

Any questions, please just ask and I'll do my best to answer.

Kitchen knives are frequently used to stab people. This results in serious injury or often death. Most stabbing murders are perpetrated with kitchen knives, reflecting the huge numbers of knives available (most homes have one), and where most murders happen (in the home). (I'm talking about UK here).

Kitchen knives have a cutting edge and usually a sharp piercing point. There's nothing that can be done to make the cutting edge safer. But we can look at the pointy tip.

Pointy tips are useful, but we tend to find that only professional chefs or experienced home cooks use them. Most people cooking at home don't use or need such a pointy tip.

There are some companies releasing knives without the pointy tip, and I'm interested to know what you think.

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