Start off with the Victorinox Fibrox chefs knife and move from there. We’ve had a couple for over 25 years. Cheap enough, easily sharpened, and the first we ever grab. We have “better” hand forged Damascus steel knives and Swiss made knives and all that, but for every day use, go fibrox. Save the fancy knives for when you’re “show cooking” for guests.

Over the years we’ve built a set of the fibrox knives as the need arose, from paring all the way up to cleavers.