anyone have a good recommendation on a good knife roll? the one i got from school is way to rigid and square, looking for something small, 8 slots or so, soft

Order one from knifewear in kelowna.

I really liked this video on how to sharpen with a whetstone. I think I had an old stone laying around the house and sharpened all my knives pretty well with about 800 grit. The videos don't mention soaking the whetstones in water until the bubbles are gone. That parts pretty important.

I think 1000+ grit will get you push cut. 4000-8000 should be able to split hairs, or so I've seen on knife sharpening forums. The DMT kit makes looks knife sharpening super easy, but I had yet to try it.


If you have a bench grinder, buffing wheel, or CNC machine you could try this.

the kelowna location shut down shop a month and a half ago. Planning on opening a location in Vancouver some time, hopefully soon. I know they are opening a pop up shop in Vancouver in the next month or so, for a month. I lost the email so not too sure on dates
Update:
Just got another email
May 2nd through to July
845 East Hastings Street

Definite "good",
I use a Victorinox Fibrox.
I mostly use it to debone chicken thighs. Sometimes beef and pork.
I rarely use it for chicken.
But when I need to fillet fish, it does the job well enough.

You should consider the primary purpose of that knife, and the percentage it's used when cooking.


I spend less than 5% of my knife time with my fillet knife, so I've budgeted accordingly. Then dumped the rest of my funds into upgrading my chef knife.

I think your use will dictate your budget and help to narrow your choices.

School me please. Slowly piecing together pieces for new home and my focus is on kitchen items now. I will start off by saying I enjoy cooking but I'm far from culverin or anyone who takes that craft seriously. Just treat me as an average joe who wants to buy a knife or 2 which means I don't feel like or find the need to spend $300 on a knife but I ain't just going to settle for some random knife at Canadian Tire either.

1. How many different types of knives do you think are absolutely necessary to have? Must haves?

2. Good places either locally or online to buy?

3. Of course, recommendations?

4. Anything else I should know

Thanks in advance!

Don't mean to steal winson604's thunder, but I have a question as well.

Recently received some Ikea knives as a gift (here is one for example - IKEA 365+ Vegetable knife - IKEA)

How are these in peoples experience? I don't want to turf it as it was a gift, but wanting to see what I can (and cannot) do with it. Thanks in advance!

Just got my first Wusthof chefs knife. 3 days in and loving it compared to my Henckels. Too lazy to take a pic but man it feels good in the hand.

@winson604, I saw a crazy deal at CT for a Wusthof block recently. I don't need a full set so just opted for the chefs knife. Just a heads up.

My Masakage slicer and bunka, before butchering a blue ling cod.
https://farm2.staticflickr.com/1657/...d2a3956a_b.jpgUntitled by Chris West, on Flickr

See above in red.
RS spam checker is being dumb.

I've never used these in person. But for an average person, a good knife should get the reaction of "omg, holy shit, this knife IS SHARP. So dangerous!"


A crappy knife might do that new out of box.
A decent knife will still do that 2 weeks after use.


Aside from comfort, ergonomics and fit/finish, you primarily judge a knife based on 2 qualities:
- The ability to take an edge (how sharp it gets)
- The ability to hold an edge (how long will it stay sharp)


Think about getting paper cut.
It goes through your finger like nothing. That's sharp.
But instead of your finger, try a carrot. It can't do anything because it can't hold an edge.


Now consider a butter knife.
It'll be difficult cutting through a bag of carrots.
But it'll be just as difficult from the 1st carrot until the last, because it can hold an edge.

You're looking for a happy balance on those 2 properties.


If you are amazed every time you use it like "omg, this knife is so sharp, it's effortless to cut through stuff",
and it stays that way after extended use.

Then the knife is pretty good.

you could use a knife like that for most kitchen tasks. cutting meat and veg would be no problem, except the steel handle could be slippery if you're cutting greasy stuff. it's not the highest quality knife but it should perform well enough for the occasional cook imo. just use a knife steel to keep the edge maintained and it probably won't be terrible.

Thanks! Great info :thumbsup:

locally I prefer hendrix equip on boundary for best prices. Near christmas time they usually have 30% off sales, thats when I bought my global ceramic honer and global veggy knife. They carry alot of other brands too and offer 2 dollar knife sharpening on tuesday.

You don't really need a veggy knife tho, but now I only use my 8" chef for meat. Mainly just need a good chef and pairing, and I bought a cheap bread knife for the occasional french bread.

I just realized I have a barely used Zwilling J.A. Henckels paring knife that was bought not too long ago but was sitting in a cupboard so I guess that's 1 less knife to buy.

Lots of great info so far keep em coming.

is anyone looking for any brand new wusthofs classsics at a cheaper than msrp?

specifically, a 3 in peeling knife, 3.5 paring, 5 serrated utility, 8 carving, 7 santoku, 8 bread,, 8 cook and a 9 honing steel?

If you are looking to move these knives because it was impulsive and you don't really need them I'd be willing to buy some of them off you. I know what you paid for them. If you're looking to flip for a profit, no thanks. PM me.

I'm looking for a good and reasonably priced chef's knife. I'm a beginner when it comes to cooking so I don't know what price range I should be looking at. I don't mind to pay for a more expensive knife if it'll last me longer for when I'm a better cook. Thanks.

Sears clearance?

i have a buddy that recently started working at knifewear

Knifewear | Canada's best selection of Japanese Knives

ask for peter, say peter (or cho) sent ya, and get 10% off!

Just grab this, Victorinox - 8" Chef's Knife with Slip-Resistant Fibrox Handle - 40520 - WEEKLY SPECIAL | Williams Food Equipment.

Won't break the bank and more than good enough for beginners.

why did i just spend the last hour looking at that website :drunk:

You guys have the chance to see some real knives in person now.

DINER | Chef Douglas Chang To Open Ai & Om Knife Store On E. Pender Street In Chinatown | Scout Magazine

I need to get a knife sharpened. Not quite ready it do it myself.
Is he worth a try? Or does anyone have a recommendation on whom to go to?

i took my japanese knife to knifewear and the guy "took it to a 3" not sure what that meant, but i've used it for the past week cutting lots and its still holding it's edge, cost about 12 dollars