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Reddit mentions of Victorinox 8 Inch Swiss Classic Chef's Knife

Sentiment score: 30
Reddit mentions: 50

We found 50 Reddit mentions of Victorinox 8 Inch Swiss Classic Chef's Knife. Here are the top ones.

Victorinox 8 Inch Swiss Classic Chef's Knife
Buying options
View on Amazon.com
  • Multipurpose chef's knife designed for chopping, mincing, slicing, and dicing with razor sharp, laser-tested, tapered knife edge, which is ground to form an exacting angle, to hold a sharp edge longer and ensure maximum cutting performance and durability
  • Contemporary handle inspired by our Fibrox Pro line is textured, ergonomic, and slip-resistant and is paired with lightweight European steel for a perfectly balanced design
  • “Recommended” by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipment
  • The same blade used by professionals with a handle that suits the needs of home chefs
  • Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
Height0.787 inches
Length13.583 inches
Number of items1
Release dateApril 2021
Size8" Chef's
Weight0.39903669422 pounds
Width2.205 inches

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Found 50 comments on Victorinox 8 Inch Swiss Classic Chef's Knife:

u/JCY2K · 323 pointsr/todayilearned

Aren't they also like $15?

Edit: I was off by $14.95. They're $29.95 on amazon

u/nope_nic_tesla · 35 pointsr/reactiongifs

Well generally speaking most people don't actually need a butcher's block full of knives. You want a few knives that work very well for multiple purposes.

You need:

  • a chef's knife
  • a bread knife
  • a paring knife
  • a cleaver if you chop up anything with bones in it
  • a filet knife if you clean fish
  • some people also recommend a santoku but in my experience a chef's knife does most of the same stuff

    Personally I use Victorinox knives like this one after being recommended by many people. Amazon reviews speak for themselves. IMO if you are on a budget they are the best balance between low cost and high quality. And yeah $30 for a single knife might still seem like a lot compared to paying $60 for a whole butcher block, but in most cases that one $30 quality knife is going to outwork that entire $60 butcher block. I guarantee if you spend a little extra and get a quality chef, bread and paring knife, you will get far more value out of it than having a whole block of lower quality knives.

    I have bought that exact knife as a gift for 3 different people and they all love it. Not like "oh wow what a thoughtful gift", but rather weeks later "dude that knife you got me is awesome". A friend of mine I bought one for just a month or so ago, who had a whole bunch of old shitty dull knives he's had for years, actually said "I feel like I've never used a knife before".

    If you want to spend more, check out Wuthof, J.A. Henckels and Mac knives for a step up. I have a full knife set but personally the chef's knife, bread knife and paring knife serve well over 90% of my uses.

    Get a honing steel and learn how to use it, also. Get your knives sharpened every year or two and they should last you a very, very long time. Or buy a whetstone if you wanna do it yourself.
u/moishew · 34 pointsr/Cooking

Can't believe no one mentioned this yet: get him a good knife if he doesn't have one. This one seems to be popular.

u/ToadLord · 25 pointsr/Cooking

I am the owner of the /r/ATKGear subreddit which posts past winners for kitchen gear and ingredient taste tests from the show America's Test Kitchen. Here is a list of all gear winners.
But if I had to pick one item it would definitely be the Victorinox Fibrox 8-inch Chef's Knife. I have been happy with mine for two years now and it is always the one knife I reach for when there is some slicing to do.
I have nothing to do with amazon.com nor any retailer there - feel free to shop around for one elsewhere :)

u/Pachuco_Cadaver · 17 pointsr/knives

A victorinox or dexter with a plastic handle would be the absolute best choice for that price. They last forever and can take an edge pretty well. Amazon links: Dexter 10" for $28.49, and Victorinox 8" for $26.11

u/Lord_of_the_Rainwood · 17 pointsr/AdviceAnimals

The highest recommended knife for entry-level amateur cooks is the Victorinox Swiss Classic Chef's Knife and it's only $45.00. It's a great knife that is perfect for most kitchens. Buying an expensive block set is almost always a waste of money.

u/GnollBelle · 16 pointsr/JUSTNOMIL

Cholesterol you eat has very, very, very little bearing on your blood serum levels. Bad-cholesterol levels are tied to genetics and inflammation. Good news! Eat all the eggs you want. Bad news! Stress contributes to inflammation.

How much longer are you going to be in this situation? Would it be worth it to pick up a cheapish chef's knife and a dutch oven? Because my-oh-my what you can do with a dutch oven on a stovetop is amazing and I am just full of recipes.

Also, these caffiene stir sticks have been getting popular at my local college.

I can't do much to help you, but if you want some recipes I can help out a bit with the stovetop cooking. (In the interest of transparency, some of these recipes are from my own blog.) As far as the smell goes . . . fuck it, the crab hates you anyway so just make like a duck and let her roll off your back.

Seafood Stew - I say dutch oven for this, but you can totally use a regular pot.

Cheeseburger Tacos

Carnitas Tacos

Chicken Paprikash

If you've got a broiler in the oven that works Eggs in Prugatory is a favorite of mine.

If you're feeling up to making dumplings, I have a recipe for pierogies that is pure comfort food.

And I could go on about eggs the way that Forest Gump's buddy did about shrimp.

u/Tangychicken · 13 pointsr/Cooking

A popular one recommended by reddit is the Victorinox Chef's knife..

It's very highly rated by America's Test Kitchen. I own one myself, it's light, well balanced and keeps a very nice edge for a $30 knife.

u/peniscurve · 7 pointsr/BuyItForLife

I am far from the most knowledgeable person in the world on knives, but I do read about them quite a bit. Knives are probably the one of the most fundamental tools in a kitchen. The difference that a sharp knife can make when cooking is astronomical. A sharp knife is far safer than a dull knife will be, because it will cut smoothly, and will go pretty much exactly where you point it.

As For the dimples, they will assist you when cutting large pieces of meat, by reducing the amount of meat that sticks to the blade. It will not make much of a difference with garlic, potatoes, and etc.

These are some high quality knives, and they are pretty as fuck as well. They will last you a long ass time.

One thing to take into consideration with chef knives, santoku, and such, you need to try them out before you buy them. Go to a local Williams-Sonoma, or another store that has high quality knives on display, and ask if you can try it. You need to make sure that when you make your cutting motion, that your knuckles will not slam into the board. I have used some very nice Shun knives, that when I would get into my cutting rhythm, I would start punching the cutting board. This is annoying as all fuck, and I couldn’t imagine dealing with this every time I went to prep a meal.

There is also the fact of sharpening. You are about to throw some good money down on a knife, that you want to last you for a long time. You need to learn how to sharpening, which isn’t that hard, or you need to go find yourself a shop that will do it for you. This is probably one of the best guides to sharpening a knife.

As for what you should buy to sharpen your knife:

  1. A SMOOTH honing rod, do not buy one of those rough honing rods, because they are built on the thought that you will not sharpen your own knife. The rough honing rods are made for people buying someone a wedding present, or buying a friend a house warming gift.

  2. A sharpening stone(aka whetstone, wet stone, water stone, and so on). I would suggest a 200-400 grit stone, and a 600+ or 1000+ grit stone. These would be going on the cheap end of things. If you want to get a little more expensive(about 250 bucks or so), I would go buy an Edge Pro Set. Learn how to use this system, and now you have a new hobby, and you can charge your friends to sharpen their knives.

    Washing: DO NOT WASH IN YOUR DISHWASHER, FOR THE LOVE OF GOD. If you want to keep this knife for a long time, you need to wash it by hand, with a sponge. The agitation of the water will dull your blades, the prolonged exposure to steam and heat will damage the handles, and holy fuck it will demolish a carbon blade. Seriously, wash it by hand, and if you are truly knife crazy oil it up.

    Cutting Board: Do not use a thin plastic cutting board. Get a nice thick plastic one, a Sani Tuff, or go and get a decent quality wooden cutting board. You gotta keep that board well oiled, and do not place it in the dishwasher. Again, there are entire websites devoted to taking care of a cutting board.


    I really dislike Globals, they use a steel known as chromova 18. It is a stainless steel, harder than the Euro style, but softer than the Japanese style. I draw my dislike for it from that. They’re pricey, forged knives, that use a softer steel. They kind of mark a midway point beween Zwilling and Tojiro DP, yet cost more than both in some instances. I also really hate the handles.

    If you do not have a lot of experience with knives, then I highly suggest you get yourself a Victorinox 8" chef knife. They are great knives, and will last you a decent amount of time. It will run you 25 dollars, and is worth every penny. This one would work great, and would let you try out a sharp knife, that is made of a good material. Ignore the fact that it says dishwasher safe.

    If you have any more questions, please ask away. Also, sorry about the giant wall of text, I am not sure how to format this any better.
u/Volundarkvioa · 6 pointsr/vegan

Alright, others are helping you out with recipes, but let's talk about something a bit more important to your question: How the hell do I cook?

Cooking is all about two things: Prepping and time management. Time management being the hardest thing for people to do. We get distracted by kids, our phones, the television/internet/etc., and we lose focus. Sometimes we get so absorbed in other things we forget that shit is heating up and might be burning! Teach yourself time management by not getting too distracted or by using a timer. Also use your nose. Not only is your nose extremely important to detecting flavour (e.g. the citrusy taste of lemon. Taste is done by the tongue and would embody the sour taste of the lemon), it's also a good indicator that something is burning! Make sure you remain close to the kitchen at all possible times.

Also don't just focus on making one thing! Use your time wisely! It's time management, after all! Get yourself your main course and make some sides too. Use the time that you're browning some onions or boiling pasta noodles to work on prepping and making something else as well. It'll keep you focused in the kitchen and not distract you from the stove.

Invest in a sharp knife, if your current knives suck. You can find some pretty good knives for really cheap, too! Here's a chef's knife for about $30. Also you don't need three thousand different knives. The best options to get are:

Chef's knife

Serrated knife (for cutting bread and soft items)

Paring knife

The paring knife is like what would happen if a scalpel and a chef's knife got drunk, had some fun, and ended up spawning a child. It can be used to cut smaller objects if using your chef's knife is too difficult for some tasks, or for making intricate details for food when it comes to plating.

On the matter of knives, let's talk about cutting. Do your knife skills suck? That's quite alright, you're still learning! First of all, when you hold the knife, wrap your pinky, ring, and middle finger around the handle of the knife. Take your index finger and thumb and grip the blade of the knife (note: the blade is the large, flat body of the knife. The edge is the cutting portion. Don't touch that!). When it comes to cutting, you want to lift the knife up from the back, keeping the tip of the knife on the cutting board. Then, push forwards and downwards to make a cut. For visual support, check out this: How to use a chef's knife

Also important, like in the video, is making your hand a "claw". Do not have your fingers extended, curl them up to resemble a claw! The reason being that when the knife gets close your fingers, the flat top of the fingers will help keep the knife straight. Also if you were to slip, you'll only knick some of your skin instead of cutting off part of your finger(s) and having to be rushed to the hospital.


What about cutting onions and stuff?

No problemo, let's get a few more videos in here to help you out!

Basic Knife Skills (Note: They also go into depth about the three knives I told you about, so you know I'm not yanking your chain)

How to dice an onion

How to dice and julienne (for just about everything else, like potatoes and stuff).

  • Julienning is cutting the item in question into strips, like if you were making french fries from potatoes.


    If you've got anymore cooking related questions, feel free to ask me! Also /r/cooking and /r/AskCulinary are great sources. I'm sure plenty of people will be willing to add in and help out as well.

    Oh, and if you're really worried about the claw technique and stuff (because it can make objects, especially round and slippery objects like onions, difficult to keep a static hold of), you can invest in a finger guard. Happy cooking!
u/m3htevas · 6 pointsr/KitchenConfidential

As many of these as you can spring for. They earned their reputation as the best bargain Chef's knife.

u/juggerthunk · 5 pointsr/Cooking

The Victorinox 8" Chefs Knife is the de facto standard high quality, cheap knife. I have the previous version (the one with Fibrox in the name). It's decently sharp, takes an edge well, cuts decently. That said, it's still my 2nd knife, relegated to cutting duties that might harm the blade of my nicer knife (cutting foods where the blade hits glass or metal, such as baking dishes, pans, etc).

My knife is a Shun branded Santoku, which I would highly recommend.

Edit: I also have a Tojiro Utility Knife. While I wouldn't worry about a utility knife if you aren't needing it, the Tojiro brand is pretty decent, so you may want to check out their Santoku blade as well.

u/lostealerofpie · 4 pointsr/AskCulinary

This chef's knife. Unless you want to spend more money then I highly recommend this one which is literally the best knife I've ever used.

This paring knife. It will change your life.

This serrated. Don't spend a lot of money here because once they are dull they are a pain to sharpen.

u/doggexbay · 4 pointsr/AskNYC

Second /u/bacondevil and say renter's insurance. $14/mo for about $70K coverage with a $500 deductible. Peace of mind, especially if you keep professional equipment at home and/or travel frequently.

Good (not expensive, good) cookware. For the love of god, a decent chef's knife. Or a very good one. A good knife will change your relationship with food.

A couple of nightlights. I'm a poor sleeper, and being able to use the bathroom or navigate the kitchen at 3am without flipping on every light in the house is a great thing.

Plants. Plants plants plants. Learn them, care for them, they will improve your quality of life at home. If you're worried about killing them, get air plants. Soak them once a week and then forget them. Keeping living green things in your home will make you feel activated and engaged with your space.

u/Cyno01 · 3 pointsr/KitchenConfidential

She did have her knives sharpened a while back, so theyre not terribly dull or anything, its just she has kind of a weird assortment. The closest thing to a chefs knife is shaped all wrong and the blade isnt tall enough so im always hitting my knuckles on the board and cant do anything quickly and its unbalanced and the blade is oddly heavy and thick, and the tip is broken off so i cant even do certain things...

So i got her one of those awesome but cheap victorinoxs. Theyre cheap enough I should just start buying one any time i have to cook somewhere and just leave it for them...

u/jerstud56 · 3 pointsr/Cooking

> Victorinox

Here's some good options for Victorinox pairing knives

Here's a Victorinox Classic 8" Chef's Knife as well

I'd suggest look around in a store/hold a few to get what feels right in your hand. What feels best in someone else's hand is going to feel much different in yours depending on the size of your hands.

u/bananapajama · 3 pointsr/AskWomen

/r/askculinary is a good resource. Based on their recommendations, I got a Victorinox chef knife. It is also highly recommended by Cooks Illustrated, and very affordable.

u/TheShadyGuy · 3 pointsr/food

Victorinox has been endorsed by ATK. I love mine, for $35 you can't get a better knife and it doesn't require the maintenance of a $300 (especially if you aren't exactly a pro when it comes to knife work). Plus, they sell a version that is made the same as their NSF certified product, but it hasn't gone through the certification itself, so it's cheaper. Mine is a year old and needs a sharpening, but I'm only about $40 into it. My friend buys them for his kitchen staff at his restaurant, too.

u/ChuQWallA · 3 pointsr/Cooking

I would get a good, sharp chef's knife. The Victorianox can be had for cheap ($29.95) and is quite good.

I would also recommend a high temp silicone spatula, tongs, and an instant read thermometer. All of these items are small, very useful, cheap, and easy to maintain.

u/sean_incali · 3 pointsr/Cooking

America's test kitchen recommends fibrox line

I wish I had listened to them before I drooped a lot of money on my set.

u/jwestbury · 3 pointsr/Frugal

Just buy Forschner/Victorinox knives from Amazon. Here's your chef's knife. Best bang for the buck in the knife world.

u/FatChefBR · 2 pointsr/mildlyinteresting

For knives, the same rules apply. With even more emphasis in the safety aspect of it. A lot of people think that with sharper knives, you'll cut yourself more while cooking, but the truth is the exact opposite. Since the cook should let the knife do the cutting. If you're using strength, your knife is either dull or bad. Which is why you should buy good knives (and an okay whetstone) learn how to hone them and do so every 3 uses (I personally sharpen my knives before using and after washing).

Some people will tell you to buy Shun, others will tell you to buy Miyabi or Yaxell (personal favorite). But you don't need these, these are overkill and most chefs don't even use them on a professional kitchen (they might do so in events, but in a normal kitchen you wouldn't want to wear such an expensive knife)

So, all in all you could either go the cheaper way and buy Victorinox, which is a GOOD knife, nothing amazing about it, but reliable and that will get the job done. Also, it is very easy to sharpen.

If you want the mid-range price I'd say either Global, Henckels(If you chose Henckels, choose the forged, not the standard piece) or Wüsthof. I like all three, all of them will last you upwards to 20 years if you properly maintain and wash them buy hand (very important, a great deal of the damage done to knifes is while washing).

A good knife is a companion for the rest of your life in the kitchen. And these three are the best for heavy and professional use. Though the more expensive ones cut better, the wear on them is not worth it for a professional cook.

And lastly, don't buy a kit with 8 to 12 knifes. You won't use that. That is a piece of decoration, on which you'd be wasting money. You only NEED 1 good knife. It is best to have two or three, but no more.

Start with one, I think the best model to start off is the Chef's 8 inch. In either brand. If you enjoy it, go ahead to the chef's 8 inch and the utility and that's it!

Also, don't rule out Victorinox if you're just getting started, they make very good knifes for starters, and you don't need to worry much when sharpening them, since they sell a tool which can re-cut its edge to the proper shape, so if you mess up, you can actually "Reset to factory settings"

I'll link here the 8 inch chefs of the knifes I mentioned. You might find them small at first but even I rarely need to take out my 10inch or the 12 inch.

Global: https://amzn.com/B00005OL44

Henckels (forged): https://amzn.com/B00004RFKS

Wüsthof: https://amzn.com/B00009ZK08

Victorinox (weirdly, the bettex one [Fibrox] was 4 cents cheaper then the most basic. I am linking both, but i don't know if you can "reset" the blade of the better one)

Victorinox Fibrox: https://amzn.com/B008M5U1C2

Victorinox basic: https://amzn.com/B0061SWV8Y

Victorinox tool (this is not a sharpener, this literally CUTS the blade back into shape): https://amzn.com/B001X5A998

u/muuushu · 2 pointsr/Cooking

If you'd like a steak knife set as well, I'd suggest getting a couple of workhorse chefs knives, maybe a paring knife and a peeler, and a set of steak knives. Wusthoff, Shun, Global, etc are awesome but as you said, they're pricey. A great everyday use knife is the Victorinox chefs. You'll see other people recommend this knife to you as this thread gets older. I think it's ~40 on Amazon.


u/kanahmal · 2 pointsr/BuyItForLife

At 14 bucks you can't really go wrong, but I wouldn't go too far over that for a used one, and if you're gonna go the new route I would suggest the (cheaper) Victorinox chefs knife. I've never heard anything bad about them where I've heard mixed reviews at best for the Henkels Int. knives.

If you can find a victorinox knife second hand than you're golden.

u/TOUCHER_OF_SHEEP · 2 pointsr/BuyItForLife

"High carbon stainless steel" generally refers to 440C stainless steel, and that's what that knife is made out of. It's a decent enough budget steel and something that is decent in a knife that cheap. At that price, I'd go with a known brand and get something like this instead, but if it's decently made it should be fine.

u/uberphaser · 2 pointsr/Cooking
  1. Learn how to "mise en place", that is the concept of "things in place". This is arguably the first thing necessary to be a good home cook. When you look at a recipe, figure out all the things that you need before hand and put them into little cups, or bowls or what have you. Yes, it makes cleanup a little more hectic, but it's worth it. should look like this

  2. Learn how to use a knife. This is relatively simple to do, but most people who have not been trained will use it wrong, and will end up being both ineffecient and possibly hurting themselves a lot. Take a knife skills class, or do some youtube searching on "basic knife skills". Also, get a decent knife. If you don't have one, get a Victorinox Fibrox 8" Chef Knife It costs under $40 and is a hell of a bargain. Learn how to hone, and learn the difference between honing and sharpening. Honing you do with a steel. Sharpening should usually be done by a professional in a knife shop.

  3. Read "I'm Just Here for the Food: Food + Heat = Cooking" by Alton Brown. It's a great place to start, and is both a fun and very educational read.

    Beyond that, you might look into recreational cooking classes at night in your area! They can be inexpensive and are often very good!
u/mambotomato · 2 pointsr/AskCulinary

Agreed, except I'd say go for the 8" knife ($30) , as it will be less cumbersome. Also pick up one of their paring knives (for seven bucks!) to make quick work of fruit, chicken skin, etc.

u/cxrabc · 2 pointsr/videos

Get a knife like this if you're just starting out. I actually found them cheaper in a restaurant supply store near me, so check around locally. Victoronix is a good brand.

u/alighieri00 · 2 pointsr/Cooking

Victronix is usually the standard for "just getting started and I want a knife that doesn't suck."

Here's the 8-inch, but there's a bunch to choose from on Amazon

u/sdm404 · 2 pointsr/chefknives

For just a touch more you can get the victorianox fibrox. Much better steel than the Mercer. The bolster is not a big deal. It makes upkeep harder and to me, for pinch grips, just gets in the way.

Victorinox 8 Inch Swiss Classic Chef's Knife https://www.amazon.com/dp/B0061SWV8Y/ref=cm_sw_r_cp_api_MaxWAbG46VC6J

u/Fireye · 2 pointsr/DiscountedProducts

What sort of knife? I've been a fan of my Victorinox 8" chefs knife, which cost about $30 or $35 when I bought it. They're a very common recommendation for lower-cost knives, with a pretty good reputation and a nice warranty.

Amazon link, second amazon link

They have santoku and other types of knives as well. My only advice would be to stay away from spending big bucks on a serrated knife, it's tough to sharpen those and they tend to only be used for cutting bread, where the sharpness isn't TERRIBLY important.

Could try these subreddits for more advice:

u/Arseface · 1 pointr/GiftIdeas

Chef's knife? I have this knife, and I see no reason to buy a more expensive one, unless you care about looks (i.e. fancy wood handle or something.)

u/Throwyourtoothbrush · 1 pointr/DIY

Start with this guy once you hone it it's better than a knife that's quadruple the cost. Excellent value.

u/Imalostmerchant · 1 pointr/Cooking

My girlfriend has the global, I have the victorinox, well this victorinox https://www.amazon.com/gp/aw/d/B0061SWV8Y/ref=pd_aw_sbs_79_of_11?ie=UTF8&psc=1&refRID=A4BG18WH50RHMJ8BWKTA

When I was shopping a couple years ago I was told this one has the same blade as the victorinox you listed just a different handle.

Anyway, I like both for the most part with a slight preference for mine. And since it's 60ish bucks cheaper it's definitely a better value to me.

u/stniesen · 1 pointr/oddlysatisfying

Yes, they definitely have a good kitchen lineup as well. The Swiss Classic was my go-to for a long time until I started making my own.

u/thymeonmyside · 1 pointr/Random_Acts_Of_Amazon

If I may, this knife sharpener is inexpensive and we love it. It's saved our knives, and it also gets recommended on /r/kitchenconfidential a lot, too.

I took the Cook's Illustrated "Best Buy" recommendations for all our knives, and can confidently recommend the Victorinox Chef's Knife as a basic, nice chef's knife.

u/Not_Han_Solo · 1 pointr/AskMen

Okay. Welcome to the wonderful world of chemistry and fire that results in yummy! Hopefully this is going to be a nice, little primer for the absolute essentials for a working kitchen.

The equipment you absolutely must have:

A 10" skillet. Thick-bottomed (the thin ones just warp and get unusable)

An 8" skillet. Sometimes you've gotta cook two things at once.

A quart pot, with lid. A second one is a smart idea, but it can wait.

A spatula.

A wooden spoon.

A liquid measuring cup. I'd get a 2-cup one first, and a 4-cup one later.

Measuring cups. Don't try to get away with measuring liquids with your dry cups. It always ends in tears.

Measuring spoons.

The New Best Recipe. It's like The Joy of Cooking, except more comprehensive, based on the chemical science of food, and half the price. Also, the recipes are frickin' DYNAMITE.

A quality 8" chef's knife. This is a great first knife, and will last you many happy years. I know the 6" one is cheaper. Trust me--you'll be glad for the bigger knife in the long run.

TWO cutting boards of a reasonable size. Mark one as being for raw meat only.

A pair of tongs.

A vegetable peeler

Your basic cooking staples that go into making more or less everything:



Garlic powder. NOT Garlic salt.

Chili powder

Oil. Olive Oil tastes better, but Canola is more forgiving to learn on.

A cheap-ass bottle of Cabernet. Some of your food's chemical compounds are alcohol-soluble, but not water-soluble. A little cheap booze will liberate them.


Canned tomatoes. I go with diced. No salt added is a plus.

Flour. All purpose is good.





Boneless/Skinless chicken. Breasts or thighs, your choice.

Chicken stock. The granulated or powdered stuff keeps well and is easier to work with than the cubes.

So, I'll get to a starter recipe in a minute, but before I do, I want to talk about a couple of kitchen axioms before we get there. Follow these guidelines across the board and you'll have an easy time of things.

Read the whole recipe before you start cooking. Always! Every time! Seriously! You'll fuck it up otherwise!

When you're cooking on the stove, if you think you're at the right temperature, decrease the heat. The most basic screw-up is cooking your food at too high a heat.

Never, ever, ever cut raw meat on the same cutting board as anything else. You'll make yourself and others sick.

Do your prep work before you start to actually cook. That means cut your veggies, measure your spices and liquids, and so forth.

Keep your knife razor-sharp. Most kitchen injuries come as a result of dull knives. If it feels like you have to work to cut something, your knife needs to be steeled (don't worry about it for now) or sharpened.

Clean your gear as soon as you're done eating.

The chef's knife NEVER goes in the dishwasher. Dish detergent will screw up your blade.

And now, a recipe to get you started: Parmesan Chicken Risotto.


1 chicken breast, thawed and patted dry with paper towels.

2 Tablespoons of oil

3/4 Cup of rice

1 cup of chicken broth

1/4 cup of cooking wine

1/2 cup of SHREDDED Parmesan. The grated stuff doesn't work quite right.

1 onion, diced fine.

2 teaspoons of garlic powder.

A carrot, peeled and chopped fine.

1 teaspoon of dried thyme. You can skip this if you really have to, but it's better with.

Salt & pepper, to taste.

Step 1: Put a tablespoon of oil in a quart pot and turn your stovetop to medium-high (a 7, at most). When the oil looks kind of shimmery, but isn't smoking, put the chicken breast in. Let it sit and cook for about 6 minutes. Flip it over with a pair of tongs, and give it another 6 minutes. Take it out and set it aside for now.

Step 2: Turn the heat down to medium-low (like, 3 or 4) and take the pot off of the heat. Let the pot cool down some, then add the other tablespoon of rice. Once it's warmed up, add in your onions and garlic powder, and stir to combine well. Once the sizzling sound has died down, put the pot back on your burner and cook for 8 minutes. If the onion starts to brown at all, take it off the heat and let it cool down. You're looking for translucent white onions with no browning at all. (BTW: This is called sweating, and it's a fundamental cooking technique. Learn it and practice it, because it's the key to almost any dish you cook with onions, celery, peppers, garlic, and a wide variety of other vegetables.)

Step 3: Add in the thyme, carrot, and the rice, and stir vigorously with a wooden spoon. Scrape up the brown stuff on the bottom of the pan that's leftover from the chicken. It's tasty. Cook the rice for about 3 minutes, stirring very frequently, but not all the time.

Step 4: Add the brother and wine, and stir to make sure that no rice is sticking to the bottom of the pan. Lid the pot, bring to a slow boil over slightly higher heat (4, or 5 at the most), and set a timer for 10 minutes. Stir it three times during the 10 minutes.

Step 5: Put the chicken breast on top of the cooking rice, put the lid back on, and set the timer for 15 minutes. Stir it four times during this period. Move the chicken around as needed.

Step 6: Take the pot off the heat, remove the chicken, and stir the Parmesan into the rice. Take two forks and shred the chicken, then put that into the rice. Let it sit for a couple of minutes for the cheese to melt and everything to come down from scaldingly-hot to pleasantly warm.

Step 7: Eat.

u/DarkwingDuc · 1 pointr/todayilearned

Their highly lauded entry level chef's knife goes for about twice that. Still relatively cheap, though.

u/RoyallyTenenbaumed · 1 pointr/Frugal

> Knives

Cheap and amazing knife. Take care of it and it will last a very long time.

u/lefsegirl · 0 pointsr/Frugal

All-Clad is kind of the "Cadillac" of cookware, and a big set costs over $1000. In a highly-regarded test kitchen, this Tramontina set for $135 gets good reviews and sells for a fraction of the price. There are other set configurations and open stock (to buy in pieces) items of the same Tramontina line. I would add an 8- and 10-inch nonstick skillet and you would be set for a long time.

The same reviewers like these Victorinox knives as their second best choice. The first choice is the far more expensive German knives. There are different knife set configurations, even big sets in wood blocks, but my link is to the basics.

You need a knife sharpener. This one works very well and is simple to use, and is inexpensive as well.

You will need a colander set. This is the one I use. Stainless steel, lasts for years, cleans up in the dishwasher.

You will need hot pads, trivets, rubber spatulas (bowl scrapers) cookie sheets, etc. Just think through what you like to cook (or eat) and make a list of what you need for each step. Cookies? Mixing bowl, mixer or big spoon, measuring cups, measuring spoons, cookie sheet and spatula. Spaghetti? Frying pan, spatula, can opener, saucepan, big spoon for stirring pasta sauce, bigger pot to cook the pasta, colander, tongs, hot pads or mitts to protect hands while draining pasta. Just think through the steps and make a list.