How much would you pay for a Chef's Knife?

[WyrmDL]

Hey TB.

I began a little journey a little bit ago with making knives. I found the inspiration to make knives about a year ago, and found an opportunity to try it out a few months ago.

I love kitchen knives. Absolutely love them. I don't know how much people would be willing to pay for one though.

Let's assume it's a very high-performing, hand-made Chef's Knife. One ideal to your preferences. How much would you be willing to invest for it?

Thanks for your input everyone.



-Don Nguyen

EDIT: Multiple choices available.

It would also be great to hear some background on knife usage, cooking experiences, etc. I personally enjoy cooking, but am not that good nor that hardcore about it. I just like kitchen knives so much. I would be willing to pay up to $500 if it was a spectacular knife - mainly to witness what makes it a $500 knife, and have reference to compare to. If for just plain cooking, I'd be willing to spend about $150 at most.

[MJ5150]

$2-500 is reasonable.

-Mike

[Pilgrim]

Wow. I'm stunned by what some of the early responders would pay for a kitchen knife.

[MJ5150]

Eh, cooking and preparing meals is a big deal in our house. The wife and I both like to entertain and prepare meals. It's so bad for us that when we go places where we are asked to bring a dish, we bring our own knives in case we have to do any prep work upon arrival.

-Mike

[Tsal]

I know there's a big difference between a $20 knife and a $50 knife. How much better it gets after that, I have no idea.

[i_got_a_mohawk]

I have a couple good quality santoku's, the rest of what I use came with a ~£100 knife set.

I would never consider spending $500 on a kitchen knife.

[Strohsx]

25$
you can sharpen anything and make it half way decent.

[etoncrow]

premium knives are to a chef what a boutique bass or high dollar rig is to members of this forum. good tools are worth their weight in gold regardless of the trade.

[Phalex]

I went with $100.00 to $200.00 because that's what I paid for mine.

When you say "Hand made" there is a lot of stuff that that can mean. If it's made out of a dragons tooth and will stay sharp after cutting through re-bar, why not spend a grand on it?

[5StringBlues]

$ 19.95


( But wait,there's more! )

[Phalex]

Originally Posted by 5StringBlues

$ 19.95


( But wait,there's more! )

Now how much would you pay??

[Eric Perry]

I've paid just under $200. It was for a Shun Classic Santoku. I absolutely love that knife!

[PSPookie]

Originally Posted by 5StringBlues

$ 19.95


( But wait,there's more! )

More? Like a state of Kansas Jello mold?

[FunkyMcNasty]

I'd go up to about $130-$150 cause that's how much a shun would cost and I'd love one of the shun classics. I work in a gourmet kitchen and use knives that cost about $50 or so each now. Our executive chef uses the same knives as me. Forschner knives. My forschner stays sharper than some of the other guys more expensive german knives. After about $60, it's all looks that your paying for. IMHO

[BurningSkies]

My past history shows that while I like a nice sharp knife or two, I don't need something more than a couple hundred dollars. I also don't want to have to guard it from people in my kitchen who may not know how to handle a knife properly or respectfully. After 5 years I've finally got Mz. Skies to not damage a decent blade.

[Chef FourString]

I paid 300 for a Wustof Ikon Classic 10". Great balance, wooden handle and good weight. I don't use it that much though. Only when I cater and have to look shnazzy. Only paid 80 for my Hollow Ground Grande Prix II 10" that I use everyday, all day. It's a good work horse. I wouldn't trade that knife for any other.

[TBird1958]

$100.00-200.00. I buy Global knives in that price range.

[Chef FourString]

Originally Posted by etoncrow

premium knives are to a chef what a boutique bass or high dollar rig is to members of this forum. good tools are worth their weight in gold regardless of the trade.

+1000

[Chef FourString]

Originally Posted by Tsal

I know there's a big difference between a $20 knife and a $50 knife. How much better it gets after that, I have no idea.

It gets a lot better.

[Thor]

Depends on the quality of the steel.

Chinese 'stainless'. Not much...

German or US ASME grade Stainless 100-200.

A vintage Dexter/Russell made out of high carbon steel, the ones that rust and that you have to take good care of, that hold a wicked good edge, 100-200.