Lol @ 20$ Andy will buy us all Global knives

Sorry, got mixed up with knife brands, I meant the standard plastic handled kitchen knives that you see in like every kitchen, theres like a billion different brands and they are like 20 bucks(I just checked prices online) and work great.
This type:

yeah, this. im so used to using cheap chef knives that i dont even like better ones, they feel too heavy and awkward. some brands ive used that are good are icel, victorianox, mundial, although the 10" victorianox i have isnt as wide a blade as the others, so i dont like it quite as much. still nice n sharp though. i used it fairly often for the past 4-5 years and never had to resharpen.

you're thinking of capital knives...used in like 70% of kitchens that use knives.

I personally own a capital chef knife, but it's not that great. I just bought a global santoku knife and it's waaay better. I now own 3 chef knives along with all my other various knives

im not a big fan of santokus. too small for my liking. 10" is perfect to me. any shorter is ineffective and longer is unwieldy. maybe its that ive only used cheap santokus, but i just havent found them to be as good.

Ya, capital is exactly what I was thinking.

They're good for his price range, and they're a very effective general purpose knife.

i googled "capital knife" and got a website about a south african equity fund

you guys trying to goof me??

i might save that money and spend it on other equipment now though. my parents have some kind of knife sharpener at home.

Pretty sure capital is the company that supplies restaurants with knives, doesn't actually make the knives. Check the brands that returnformer posted, they're good brands and should be pretty cheap.

Edit; just checked and capital cutlery is the company that my restaurant rents knives from. We get new knives freshly sharpened every week.

This post was edited by acyroma on Mar 29 2013 12:25pm

thanks

i will check them all out and plan my budget and stuff.

if ive got to sharpen them weekly or monthly then id be a bit disappointed. i want a knife that needs very few sharpenings.

As long as you use a honing steel regularly you should be able to keep it sharp enough for quite a while, depending on how often you use it and what you use it for.

For example, if you use the knife to cut a lot of tomatoes your knife will become dull a lot faster than if you cut a lot of lettuce. The acidity of the tomatoes will make the knife dull pretty quickly.

Also, you should be sharpening your knife pretty regularly regardless of the quality of the knife. It's just proper knife care.