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Chef KNives? - Page 2

post #16 of 66
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post #17 of 66
A number of years ago I bought some Wüsthof Grand Prix knives (the old style). I use them daily at home and love them. Anyone thinking about buying some high end knives should keep in mind that you should hand wash and dry them. Also, while expensive, you really only need a chef knife and a small pairing knife. Anything after that is icing on the cake.
post #18 of 66
Quote:
Originally Posted by chef8489 View Post
You should check out japanesechefsknife.com Wusthof are great knives if you are not using them all the time as I do in a professional kitchen.
Thanks for the heads up......I would like a set that doesn't get dull too fast. I don't mind sharpening, but also plan on cooking regularly (but only one meal at a time.....not open a restaurant ). I'll check out the Japanese chefs knives.
post #19 of 66
Quote:
Originally Posted by Davesrose View Post
So a Wüsthof or Shun would be better then my current Kitchen Aid piece mill set?
There are basically 4 knives you need.

1. 7" or 9" chef/santoku.
2. small paring knife.
3. Serrated bread knife (go ahead and buy a cheap $5 knife here)
4. Steak knives.

I use Wusthof Classics, but there are many good brands.
post #20 of 66
Quote:
Originally Posted by Rock&Roll Ninja View Post
There are basically 4 knives you need.

1. 7" or 9" chef/santoku.
2. small paring knife.
3. Serrated bread knife (go ahead and buy a cheap $5 knife here)
4. Steak knives.

I use Wusthof Classics, but there are many good brands.
I would argue that a paring knife isn't even needed if you have a french chef's knife. At work I never use a paring knife. Our 'chinese' chef uses his cleaver for everything. Steak knives are more like silverware than something you use in the kitchen.

I would say, figure out what type of knife you like best - either cleaver, santoku or french, and get a good one - the more you use it exclusively the better control you will develop.
post #21 of 66
I work as a chef and my ksc-75 equivalent would be my trusty Victorinox broad blade Chef's knife. I've used more expensive knives but come back to this all the time. I think its the ergonomics of it, i find it rediculously comfortable to hold and a great rocking action for quickly whizzing through some herbs etc.

The knife is amazing quality for the money. Its no hand crafted japanese beast, but i don't have to worry about it getting bashed about by anybody else in the kitchen or a stupid number of cycles in the steriliser, knowing i can cheaply replace it. Saying that it stands up to all the abuse it gets.

I've not gone japanese yet, thats my next avenue of knife exploration. Those hattori's are beautiful, i think its wrong i get so excited looking at photos of knives
post #22 of 66
Quote:
Originally Posted by Rock&Roll Ninja View Post
There are basically 4 knives you need.

1. 7" or 9" chef/santoku.
Yeah, I already know what kind of knives I like/need (due to getting various suggested ones while learning lots of cooking recipes). For vegetables, I like the weight and shape of my chef's knife. Maybe getting a couple of those as well as one santoku would be good (santokus seem to slice through meat better, but a chefs can't be beat for chopping). It would be convenient to have a couple knives so that I don't have to clean as often when chopping.

I've already got specialty knives.....since they don't see as much service, I wouldn't need to replace them with a higher quality one. I've got a German boning knife that comes in handy for pesky chicken tendons! Well the good thing with Wusthof or Shun is that my local cooks store stocks them. Every knife feels so different that you really do have to try it out before buying.
post #23 of 66
Quote:
Originally Posted by Davesrose View Post
I don't have "hi end" knives as of yet. Since I do have some extra money after buying a house.......getting a better knife set is something I'm thinking about. I do like cooking and will doing a lot more now that I have a decent gas stove top. So a Wüsthof or Shun would be better then my current Kitchen Aid piece mill set? Well buying cheap knives helped me figure out the preferences I have when cooking. I definitely prefer a good chef's knife over a santoku....choping seems easier with the rocking motion you can have with a chef's.

You'll see this whenever and wherever you research into knives, so here it goes: "buy knives with good ergonomics!"

Get whichever feels good and comfortable in your hands... something with good balance and weight

When considering knives, everyone thinks "sharpness"... but sharpness is a function of maintenance. While one knife may be mega-mega-mega sharp in optimal condition, and another just mega-sharp, after a week of real use they'll both slice the same.

You can have your blades slicing well by caring for it properly, with honing steels and etc

so , to summarize, choose from a list of well-regarded knives, but from that list, pick one that feels nice
post #24 of 66
Go to store. Examine and hold all knives in stock. If any knife in particular makes you want, nay, NEED to cut something, Buy that knife.
post #25 of 66
Ince you find the knife you loke, look for it on line or on sale. The same knife will vary greatly in price from store to store.
post #26 of 66
I have a Tojiro Gyuto (sort of chef's knife), which is my most priced kitchen possession (along with my Renault pepper mill). Also have a paring knife (Tojiro Petty), but I don't really use it much because everything can be done with the big knife as well. I want to get a Hattori HD (maybe Santoku) in the near future because the Damascus blade looks too nice. Rather expensive though.
post #27 of 66
post #28 of 66
Quote:
Originally Posted by Ichinichi View Post
question: how do pro chefs cut so fast without the object ingredent flying everywhere?? sharpness?
It's made for kids, but I learned alot from watching it:

Cooking For Kids - Knife Technique Part 1
Cooking For Kids - Knife Technique Part 2
post #29 of 66
Quote:
Originally Posted by chef8489 View Post
Just currious if anyone else loves high end chef knives. I currently ahve a set of Hattori HD's and love them for work. I purchased a Harroti KD and it is on its way. I am not sure I will like it a much as the HD's and would be selling it or trading for something else( maybe ue-11 pro) Here is a link of the different knives.
I am a big fan of japanese chef knives. Here is what I use :







post #30 of 66
This exceeds my entire iMod rig.





To quote the previous people, the knife that feels the best is the best knife for you, as long as you sharpen well with a sharpening stone. Using the honing steel in excess isn't ideal. Also, different knives for different purposes. Using a carving knife to slice and dice onions isn't a good idea. The only knife that's capable of all purpose without sharpening is the Chinese butcher knife.
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