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The Cutting Edge of Chef Knives
Mai-Kero
Registered User regular
Registered User regular
So I'm looking into picking up a new knife because I'm trying to make cooking at home fun to avoid eating out so frequently, and I'd like to start with some nice hardware. I've acquired a few pieces so far (a nice cast iron pan, a variety of other cooking implements) but I'm trying to decide what to go for in a main knife. I've read up a bit on various sites that there are a few good choices out there, and I'm trying to get some more opinions on how I should start. So far I've seen a few brands highly recommended: Victorinox, Global and Wustoff. I've read that victorinox is great because they're super low-maintenance and an incredible value for the price ($40~). I also saw the Global G-2 (http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1423020059&sr=1-10&keywords=chef+knife), which is awfully nice looking, and isn't crazy expensive either. My main concern is that I'm going to ruin my first knife. I've heard that Victorinox is great because it requires very basic sharpening and will hold up well, but I'm curious if anyone has some input on the more expensive knives; is there anything that makes them particularly harder to care for? If that's not a big deal, the Global might be my choice based on aesthetics.
Anyone have recommendations?
Anyone have recommendations?
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The 8" chefs is great, as is the 6" which I use for quick tasks. I got messershmidt (?) covers for all the knives since I'm storing in a drawer. Hand wash only.
If you google about for stainless vs carbon steel knives you'll find a nice video by ATK on youtube comparing various carbon blades and the vict stainless holds an edge very well.
Ideally you'd cut on a wood block, but if you cannot then make sure to avoid unyielding surfaces like glass or stone. Hand wash your knife after use and dry and store. I sharpen with 2 whetstones ones every month or 2, and it is amazing how much dig/grip the knife has against the board and how well it cuts right after sharpening.
Sure you could blow a few hundred on a better quality knife, but for your first real one don't blow the bank. You can always get more once you've done lots of chopping slicing dicing boning mincing or whatever and know better what exactly you want.
I also really like my Kyocera ceramic chefs knife. It's super light and sharp. Don't drop it.
I have the global 6 inch and use it for nearly everything day to day without issue. Only for very specific tasks, like carving a turkey or scaling fish or a handful of other tasks do I really need to use other knives. Unless you are cutting through bone and really brittle materials you often don't need to sharpen your main knife with a great deal of frequency. Mine has held it's edge for about 4 years and I've only sharpened it once or twice.
My friend and I are comparable skill level in the kitchen - but she's 5'3 and I'm 6'1. She hates my steel - I like a longer french blade with a fair amount of weight. She favors a lighter weight 7" santoku that I feel like is trying to work with a spatula. They're both great quality knives, but we're way different people with different preferences. If you know anyone that cooks, trying out different knives helps a ton. You may wind up liking something you hadn't considered in terms of weight, size or blade.
As far as care goes, it's taken roughly 5 years of use before we felt that it just didn't have a good edge anymore, planning on sending it off for professional sharpening this week probably. Always wipe it clean and dry after everytime we use it, doesn't have a single spot of rust or whatnot yet that I can see either.
I've been a huge fan of Shun knives for years. I've used this 8" chef's knife for a decade, and I've loved it. I have a good collection of other nice knives, but this is still the one I use for 95% of my cooking prep. I love the balance, the look, the shape of the grip (it has a D-shaped cross section, so right-handed only), and of course the way it cuts.
Yeah I see people recommending buying a steel and honing your knife all the time and I think, are you cutting on diamonds or something?
Softwood cutting boards, use proper cutting technique, store your knives correctly, and you shouldn't have to touch the blade for months at a time. Besides which, I feel that honing stones are much better than steels.
Definitely get a honing steel and do a few passes on it every time you use the knife. Then sharpen the knife for real about once or twice a year, depending on how often you use it. Do not use anything that could be described as a "gadget" to sharpen your knife. Either learn how to use a set of sharpening stones properly, or have a professional do it for you.
It's still a perfect knife.
What is a honing stone? I think that, perhaps, you are confused as to the difference between honing and sharpening.
This. Everyone is different, and has different preferences. I'm 6'4, but I prefer santoku knives over chef's knives. Just a difference in style.
https://steamcommunity.com/profiles/76561197970666737/
http://bit.ly/1zmnnpW
Again, for those that have difficulty reading, using a steel on your knife every time you use it is terrible for both the cutting edge and the longevity of your knife. If your knife edge is developing a burr every time you use it, then things are going seriously wrong. Plus, I don't like steels anyway, because the vast majority of folks try to replicate what they see on cooking shows and slap their knife against the steel instead of carefully drawing the edge against it like you are supposed to, and put hundreds of tiny little cracks and bends in their edge.
For the op...try and listen to the folks giving general advice.
When they're new, they're fine.
But have you ever looked into the slots of an older knife block with a torch? Dust and things like dead insects collect in there, and it's very difficult to clean them out properly.
A magnetic knife strip is probably the very best way to store your knives, closely followed by a proper drawer rack, because whilst not perfect, the are easier to clean than a block.
And magnetic strips have the upside of looking freaking sweet, too.
Not really on the topic of purchasing knives, but before you buy a heavy-hitter, I'd definitely do a little research into safe cutting techniques. Wusthofs, and many like it, are sharp and you can easily underestimate how quickly you will slice through something, which can easily lead to something that hurts.
Meh, our block's holes go right through to the bottom. It's fine.
I suggest an 8" Wusthof classic, a honing steel and a sleeve for the knife. Honing steels usually ship with one. Knife is around 120$ and is as durable and functional as any you'll find. I've known too many people who buy a Shun or something high end and then crack the blade. Ive never known someone who cracked a Wusthof.
Also, I know people have huge boners for bamboo or other wood cutting boards. I think they're gross and impossible to clean. Buy a small and medium size plastic cutting board. Use the small one for meat and poultry prep and you can run it through the dishwasher.
Against, YMMV.
https://steamcommunity.com/profiles/76561197970666737/
grand prix are nice yes.
I believe maple is the best material. Bamboo will eventually dull your knives.
http://www.williams-sonoma.com/products/wusthof-wood-magnetic-knife-rack/?cm_src=AutoRel
With wedding money and we've had them for five years through two moves and they've held up remarkably well. We can hold eight steak knives, two cleavers, and another eight assorted knives including two chef's knives on them without having everything too bunched up.