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Get a Wustof or a high-end Henckels or Cutco. The Cutco one is probably going to be the best bang for your buck knife, but for insanely high quality get Henckels or Wustof.
and take care of it.
Get one of those magnet strips and store it up there. Don't keep it in the plastic thing it comes in, if you have to keep it in a draw with other utensils, wrap it in a dish cloth.
Also, learn how to use a steel and use it to take the burs off the knife every time you cut with it, but don't try to sharpen with a steel, sharpen with a whet stone and oil, or send it off to be sharpened.
Take care of a good knife and you can keep it and use it forever.
This is true. However, if you don't feel like babying your knife then get a Cutco. Those are designed to not really be taken care of at all (yes I work for them and no I am not biased.. I love my amazing Henckels knife).
I was wondering how you could say what you were saying... Knowing that you work for them, it all makes sense.
Cutco are shit knives, don't believe me? Ask any other professional cook, they will laugh at you for using a cutco knife.
As far as good Chef knives: Wustof, Victorianox, Henckles... Are all good brands. Though I find them all to dull rather quickly and require annoying amounts of attention to keep the edge. My personal favorites are Shun and CCI. Shun are a folded Vanadium steel knife, extremely well made, and they look awesome too. CCI are cheap, but hold their edges quite well and can take a beating. I've actually found a lot of cooks switch to them from Wustof and the higher end knives, mainly due to cost and the frequency of theft in kitchens... Not to mention they are the best knife for your money.
I've heard good things about Wustof how they are usually more reliable than the other brands. High-end Henckels are really good, but don't get the cheaper stuff. Just because it says Henckels doesn't mean it's not garbage. I've actually heard some bad things about Victorinox (like them going downhill and bla bla bla), but I could be wrong.
The funny thing with Cutco knives is that they're really good for home use because of how little upkeep they require. The chef knife needs to be sharpened occasionally and the special 'dd' edge knifes almost never need to be sharpened. However, I am aware of their failings. The blades are stamped and not forged which is a cheaper process that can make good knives, but not great ones. Also, the edge is ground and not folded so it's not going to be able to be quite as sharp as some other knives.
So ya, in a professional setting Cutco would probably fail. In a home they do really well though and that's why I personally would never even try to sell Cutco to a professional chef or something.
Actually, the other night my brother-in-law (who is a mechanical engineer) was over and we started talking about knives and comparing the Cutco and Henckels knives that I had. This is where I learned the specifics of the difference between rolling and grinding and other knife construction processes and how that effects the knives performance.
In my kitchen, I don't use a Cutco chef's knife, but that's because I got a $200 Henckels as a wedding present. Even though it is a lot better than the Cutco knife I'd still suggest them for people who don't want to shell out quite that much for their knives and/or for people who don't want to have to baby their knives.
Edit: I've never heard of CCI. Where are they from?
Get a Wustof or a high-end Henckels or Cutco. The Cutco one is probably going to be the best bang for your buck knife, but for insanely high quality get Henckels or Wustof.
and take care of it.
Get one of those magnet strips and store it up there. Don't keep it in the plastic thing it comes in, if you have to keep it in a draw with other utensils, wrap it in a dish cloth.
Also, learn how to use a steel and use it to take the burs off the knife every time you cut with it, but don't try to sharpen with a steel, sharpen with a whet stone and oil, or send it off to be sharpened.
Take care of a good knife and you can keep it and use it forever.
This is true. However, if you don't feel like babying your knife then get a Cutco. Those are designed to not really be taken care of at all (yes I work for them and no I am not biased.. I love my amazing Henckels knife).
I was wondering how you could say what you were saying... Knowing that you work for them, it all makes sense.
Cutco are shit knives, don't believe me? Ask any other professional cook, they will laugh at you for using a cutco knife.
As far as good Chef knives: Wustof, Victorianox, Henckles... Are all good brands. Though I find them all to dull rather quickly and require annoying amounts of attention to keep the edge. My personal favorites are Shun and CCI. Shun are a folded Vanadium steel knife, extremely well made, and they look awesome too. CCI are cheap, but hold their edges quite well and can take a beating. I've actually found a lot of cooks switch to them from Wustof and the higher end knives, mainly due to cost and the frequency of theft in kitchens... Not to mention they are the best knife for your money.
I've heard good things about Wustof how they are usually more reliable than the other brands. High-end Henckels are really good, but don't get the cheaper stuff. Just because it says Henckels doesn't mean it's not garbage. I've actually heard some bad things about Victorinox (like them going downhill and bla bla bla), but I could be wrong.
The funny thing with Cutco knives is that they're really good for home use because of how little upkeep they require. The chef knife needs to be sharpened occasionally and the special 'dd' edge knifes almost never need to be sharpened. However, I am aware of their failings. The blades are stamped and not forged which is a cheaper process that can make good knives, but not great ones. Also, the edge is ground and not folded so it's not going to be able to be quite as sharp as some other knives.
So ya, in a professional setting Cutco would probably fail. In a home they do really well though and that's why I personally would never even try to sell Cutco to a professional chef or something.
Actually, the other night my brother-in-law (who is a mechanical engineer) was over and we started talking about knives and comparing the Cutco and Henckels knives that I had. This is where I learned the specifics of the difference between rolling and grinding and other knife construction processes and how that effects the knives performance.
In my kitchen, I don't use a Cutco chef's knife, but that's because I got a $200 Henckels as a wedding present. Even though it is a lot better than the Cutco knife I'd still suggest them for people who don't want to shell out quite that much for their knives and/or for people who don't want to have to baby their knives.
Edit: I've never heard of CCI. Where are they from?
CCI are from Portugal if I remember correctly. Victorianox are actually pretty decent knives, nothing amazing, but they are on the cheaper end, so you can't really expect a whole lot. But the CCI knives are great, my chef knife cost $30 and it is probably the best knife I've used next to my Shun chef knife (which runs in the couple hundred dollar range). Plus it's an added bonus that if I somehow warp/destroy the knife, it was only $30 to begin with :P
Ha, I tried looking up "CCI Knives" on Google and I keep getting "Canada Cutlery Inc." which, correct me if I'm wrong, is not from Portugal. It's something I'd be willing to try out though if I stumbled upon it.
Posts
I've heard good things about Wustof how they are usually more reliable than the other brands. High-end Henckels are really good, but don't get the cheaper stuff. Just because it says Henckels doesn't mean it's not garbage. I've actually heard some bad things about Victorinox (like them going downhill and bla bla bla), but I could be wrong.
The funny thing with Cutco knives is that they're really good for home use because of how little upkeep they require. The chef knife needs to be sharpened occasionally and the special 'dd' edge knifes almost never need to be sharpened. However, I am aware of their failings. The blades are stamped and not forged which is a cheaper process that can make good knives, but not great ones. Also, the edge is ground and not folded so it's not going to be able to be quite as sharp as some other knives.
So ya, in a professional setting Cutco would probably fail. In a home they do really well though and that's why I personally would never even try to sell Cutco to a professional chef or something.
Actually, the other night my brother-in-law (who is a mechanical engineer) was over and we started talking about knives and comparing the Cutco and Henckels knives that I had. This is where I learned the specifics of the difference between rolling and grinding and other knife construction processes and how that effects the knives performance.
In my kitchen, I don't use a Cutco chef's knife, but that's because I got a $200 Henckels as a wedding present. Even though it is a lot better than the Cutco knife I'd still suggest them for people who don't want to shell out quite that much for their knives and/or for people who don't want to have to baby their knives.
Edit: I've never heard of CCI. Where are they from?
CCI are from Portugal if I remember correctly. Victorianox are actually pretty decent knives, nothing amazing, but they are on the cheaper end, so you can't really expect a whole lot. But the CCI knives are great, my chef knife cost $30 and it is probably the best knife I've used next to my Shun chef knife (which runs in the couple hundred dollar range). Plus it's an added bonus that if I somehow warp/destroy the knife, it was only $30 to begin with :P