What type of chefs knife should I buy?

I've had Henckels that have been good. The set with the two guys in the logo have held up better than another set with just one guy in the logo. I think one was a different type of steel. They were heavier and held an edge better. The handles were nicer too.

A friend of mine has Wusthof and Shun and loves them.

 

Whatever you do, DO NOT EVER buy Cutco!!!!!! I made that mistake once and
will not ever again. What overpriced JUNK.

I will be following this thread - I want a GOOD chef's knife (and yes, I do know
how to sharpen a knife properly)

Jedi

 

I'll be following this one too...I need a new set of kitchen knives, but don't want to spend a ton of money.

 

I have kitchen knives ranging from a buck to $600. The best are the cleavers from the corner Asian Market. They run around $10 to $20 apiece and are pretty much all I use. I can take pics and post if there is any interest.

 

Good tip Mr. Pig.... if you don't mind, do post pix

Jedi

 

I have a base Shun and actually like it a whole lot. $120 or something like that. Henkels was really heavy, and I don't like the bolster.

Regardless of whatever you hear in this thread, there's really no substitute for going into the store and putting a knife into your hand.

I am also of the opinion that unless you're doing a lot of specialty work, all you really need is a chef's knife, a paring knife, and a bread knife. But that's just me.

 

I wholeheartedly agree with you: not just with knives, but with all kitchen utensils.

I buy the best I can get because I don't want to replace them, whereas folks I know replace a lot of kitchen things every 2-5 years. 2-5 may seem like a long time, but it's not.

 

Whats your budget? Stainless or high carbon?

Just so many variables, let's eliminate some

 

Is there really any other option????

[ame]http://www.youtube.com/watch?v=abLB7aTmnE4[/ame]

 

I like a santoku blade for chopping and slicing. I haven't ever bought an expensive set of knives, just a cheap set that came with the wood block. They cut just as well as any expensive knife as long as you keep them sharp.

I dated a gal who was a kitchen snob, but she had to admit that the food I made in my cheap tools kitchen tasted just as good.

 

Submarines???

Wowsers.... you're like Gordon Ramsey, but with former Navy vessels!



Jedi

 

Oh come on now, I don't do any of the work at work anymore. Haven't for years!


And I'm nowhere near as big a jerk as Gordon Ramsey although I do fancy myself quite the accomplished home cook!!

 

Sorry for the delay. As requested, here's a pic of the Chef's Knife and Cleaver I picked up at the Asian market. They are stainless steel and stupid sharp! Paid $10.99 a piece for them.
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NOT ceramic. They were pretty gimicky and didn't cut as well as my stainless steel ones.

 

Get a set of Wustoff Trident knifes. I used them professionally - still use them today - 25 years later and they are sharp as ever.

the cheaper the knife the less likely you will be able to maintain a sharp blade. also get a good diamond steel, and sharpening stone.

You have to sharpen the knife every 2-3 months to keep them super sharp, every year for normal effectiveness.

The Japanese blades are super sharp, but do require some skill in using them and keeping them sharp.

All you really need are:
6-9 " chef knife
paring knife
Boning knife
Serated slicer

Everything else is pretend luxury.

 

"Dead On" about the Japanese knives....I have a Japanese girlfriend, and everytime she goes to Japan for business she always inquires what I would like from Japan....I always ask for knives. Japanese knives are extremely specialized, even to the point of being made for left or right handed users, and as you pointed out....require skill & knowledge in sharpening....Now let's slice some Sashimi.....Mark

 

Japanese knives require a lot of skill to use and keep sharp. if you bang up a $500 knife, its not easy to have the blade brought back. the metal is very soft, and that is how they get such a razor edge. Also they are sharpend on one side - mostly ... some are on both, but you have to really know how to get an edge developed to keep them sharp.

However if you are using them for sushi and fish, Santouku najimia are really good. - they are $$$

 

I am very happy with my Porsche design knives. They have a very nice balance.

 

I agree with pretty much everything above, esp that Japanese knives are a bugger to look after but are very good quality; and you must go into the store to feel the knife in your hand.

For me it was between Henckels and Global, both rated as the very best out there. Globals are incredibly light and I just didn't get on with them. In the end I went for the heavier Henckel Professional S range.

Also, do get a steel. It will make a big difference if you look after the blade.

 

Screw all that new stainless crap that you can't put an edge on.

Go on eBay, find an old german high carbon knife that looks like hell. Clean it up, put the edge on it, send me a thank you note.

No such thing as "sets".

Now, your wife will b!tch and moan that it rusts if you don't dry it so let her use the new stainless German crap she bought at the mall

 

Forgot about this thread...

For a stainless knife requiring little maintenance:
http://www.chefknivestogo.com/todpwa24.html
Tojiro DP series 240mm gyoto (chef knife) $99

For a high carbon knife, like the good doc is talking about, and i prefer for daily use as well:
http://www.chefknivestogo.com/toitkshwa21.html
Tojiro ITK series 210mm gyoto $50-60. This knife was designed by a forum of "knife nuts". Out of stock ATM but a new batch is in the works.