Anyone know about chef's knives?

[Linas]

So im looking to invest in a chef's knife. Does anyone have any recommendations for a single knife that i can use for cutting most things? As for brands i was thinking Shun or Wustoff. I dont really want to spend more than $100.

[Josh Ryan]

I've always liked Wusthof.

http://www.cutleryandmore.com/grandprix.htm

[Synplicity]

global are a top brand

[The Golden Boy]

We've got a Henckel set that we love. That Chef's knife is awesome.

[Bryan316]

They're sharp, but they show fingerprints too easily. I'd recommend the machete for your ex girlfriend.

[The Golden Boy]

Correction- it's the Santoku knife we love.



All the knives in the Henckel set are awesome.

[iamlowsound]

I am not sure what I have right now, but I like a wooden handle better. Make sure that it balances well and learn how to properly sharpen a knife, it will make your cutting days much nicer.

lowsound

[vbsurfer3001]

Originally Posted by The Golden Boy

Correction- it's the Santuko knife we love.



All the knives in the Henckel set are awesome.

By far the most versatile & useful knife shape IMHO. My Chef uses his almost exclusively. Expensive knives are not needed. You do not need to spend a ton of money. Most professional working Chefs use either Dexter-Russell or some other less expensive set of knives for day to day work.

I've found the knives at Ikea to be very good working knives and at about $7-12 for the most expensive you can buy a bunch of them.

EDIT: get the 5" & 7" shapes, a 10" chef's knife is often much larger than needed. I've skinned, de-boned, and butchered a 900 lb elk with a 4" knife blade.

[Bryan316]

Okay... this perplexes me.

What exactly IS the proper way to sharpen a knife? I draw my blades edge into the stone, instead of edge dragged across the stone. I get 50/50 saying I'm right and wrong.

Any online knife sharpening tutorials youz guyz know of?

[syciprider]

Gone through Sabatier and Henckel. I found the right feel with Global.

IMO, buy the biggest one you are comfy with.

[vbsurfer3001]

Most of the work can be done with a decent steel, using a stone oil or otherwise can ruin a knife if used incorrectly.

[4Mal]

Originally Posted by Synplicity

global are a top brand

My wife and I are replacing our Wusthof, Cutco & Henckle with Global. We do it a knife at a time. Very light, easy to sharpen (shun can be tricky to sharpen) and great balance.

I currently have the 10" Sashimi (we do a lot of fish), petite Chef ( 8" ?) and a hollow ground vergetable - aka Santoku - that one is new as of Saturday.

My wife likes the Global 5.25 inch utility (mini chef) and paring knives. I don't as they are not quite right for my hand. I'll stick with a Cutco serrated and a couple of Henckles small utility knifes.

I got my original Cutco set in the late 70's and it's still going strong after myriad sharpenings. They are better than one would expect. Still for hand feel - the Global Chef get's my vote.

[Pilgrim]

My suggestion is to look for online forums. There are forums for basses, and even for aftershave...SURELY there are some good ones for Chef's Knives. An hour or two spent on such fora usually gives you a good idea of the pros and cons of various brands.

I haven't invested much in good kitchen knives, but the Henckels we have bought are certainly great tools.

But you know what the LONGEST-lived knife in our rack is? A lowly Ginsu knife my wife bought in the 70's. The serrated edge still works great and it's by far the best bread knife we have. $100 knives can't touch it for that use.

[superbassman2000]

wustoff are very good knives

[FL Knifemaker]

I like the old Green River knives. I look for them at yard sales and gun/knife shows. Then I re-handle them. I just love the old carbon steel and the old blade shapes.

[DigMe]

Originally Posted by Bryan316

Okay... this perplexes me.

What exactly IS the proper way to sharpen a knife? I draw my blades edge into the stone, instead of edge dragged across the stone. I get 50/50 saying I'm right and wrong.

Any online knife sharpening tutorials youz guyz know of?

People do it both ways but the most common way I've seen on a stone (and the way any boy scout would have learned) is to push the blade edge into the stone. If using a leather strop that is impregnated with abrasive compound to sharpen then you drag the edge against the strop. That's the way I've always done it...push edge for stone, drag edge for strop.

bc

[smperry]

I've got Wusthof too. Also bought a Calphalon santoku set of two knives, which I like (impulse buy at an outlet store for a ridiculous price).

Would be thrilled to have some Global knives, but my current ones are working out great.

Marshall

[BurningSkies]

My big 10" chef knife is a Henckle, as is my 3 and 5...but their one of the higher grades that the company makes.

For a Santuko its Global, and I'd probably go Global if I bought any more.

For cheap everyday knives, I use the Ikea 365...they stay sharp for a good long time, and unlike cheap hollow-ground knives you CAN sharpen them. For under ten bucks, I can rebuy them every few years if I want.

[fenderx55]

I love dexters! I work for a fish monger on vacations, and when no one's looking, I'll always turn to a good dexter for filleting (the NYS board of health isn't too keen on them because they show rust, but stainless knives piss me off).

I have a santuko that I use at home, but I think I really prefer a chef's knife, just because I've gotten used to the belly for chopping.

[FL Knifemaker]

Check out this knife made by my bud, Bob Doggett. He's working as a contractor in A-stan right now but will be back to knifemaking in mid 2008.