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Kitchen Knives?
- Thread starter Ironbar
- Start date
It isn't important to go very expensive. Bringing your knife yearly to a pro to reprofile the blade is much more useful.
You don't need a huge set either. 2-3 knives will do all the work.
You don't need a huge set either. 2-3 knives will do all the work.
I have to prep around 20 pounds per day of fruit and vegetables. I use a set of tosagata knives from Japan. They can be pricy, but dont have to be. As mentioned above, carbon steel takes a better edge than stainless. You just need to learn how to sharpen properly and do it as needed.
Global G-2. It's an 8-inch samurai sword.
Story: Shortly after I bought it, I was cleaning it in the kitchen sink, got distracted, and cut myself with it. Reflexively, I jerked the knife out of the sink, and ran the blade through a glass tumbler. It cut a diagonal slice cleanly right through it, like it was an apple. I watched in disbelief as the top slowy slid down off the bottom and shattered on the counter. No damage to the knife.
Story: Shortly after I bought it, I was cleaning it in the kitchen sink, got distracted, and cut myself with it. Reflexively, I jerked the knife out of the sink, and ran the blade through a glass tumbler. It cut a diagonal slice cleanly right through it, like it was an apple. I watched in disbelief as the top slowy slid down off the bottom and shattered on the counter. No damage to the knife.
F Dick 8544721 Pro-Dynamic Chef's Knife 8" blade high carbon steel https://www.amazon.com/dp/B001BQYGS4/ref=cm_sw_r_cp_api_i_N20RCb31CHSP8
A great friend and pro chef recommended this to me.
A great friend and pro chef recommended this to me.
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And now, for something completely different:
I was at Ikea with my wife and she had a coupon for a free Link Removed. Dirt cheap knives. But hey, kitchen beaters!
They're very comfortable, if a bit thin, and after running a steel on them, they're frighteningly sharp. They won't keep an edge for long, but if you use a steel once a week or so, these plus a good chef's knife could be all the knives you'd ever need.
I was at Ikea with my wife and she had a coupon for a free Link Removed. Dirt cheap knives. But hey, kitchen beaters!
They're very comfortable, if a bit thin, and after running a steel on them, they're frighteningly sharp. They won't keep an edge for long, but if you use a steel once a week or so, these plus a good chef's knife could be all the knives you'd ever need.
If you have a Zwilling factory outlet store nearby, they are having a 50% off sale. Not online, in store only. The sale ends May 12th.
There was a factory outlet store near us when we lived in New Hampshire. We scored some good deals during the 50% off sale. Not only cutlery, Staub and DeMeyer cookware too.
-Mike
There was a factory outlet store near us when we lived in New Hampshire. We scored some good deals during the 50% off sale. Not only cutlery, Staub and DeMeyer cookware too.
-Mike
Important question - Do you want to do monthly knife SHARPENING using a grinder/whetstone? (A honing steel is not a sharpener) If you're all right with that, you really cannot go wrong with carbon steel Japanese knives or French sabatiers. I'm kitted out with them and they're lighter, exponentially sharper, and cut much easier as a whole. If you want something heavier and lower maintenance, go with the German knives.
Regardless of your choice, you really need three knives:
1. An 8-10" chef's knife or gyuto,
2. A 2.5-4" paring/petty knife, and
3. A 10-12" serrated bread knife
Anything after that is just icing on the cake.
In addition, the best think you can buy for your knives is thick, good quality maple cutting board. Boos and Michigan Maple are always safe bets. Just make sure to keep it oiled so it doesn't split, and NEVER run it through the dishwasher.
Regardless of your choice, you really need three knives:
1. An 8-10" chef's knife or gyuto,
2. A 2.5-4" paring/petty knife, and
3. A 10-12" serrated bread knife
Anything after that is just icing on the cake.
In addition, the best think you can buy for your knives is thick, good quality maple cutting board. Boos and Michigan Maple are always safe bets. Just make sure to keep it oiled so it doesn't split, and NEVER run it through the dishwasher.
