OT: What to look when buying a Chef's Knife?

[dexdog]

You may also want to think about the steel that the blade is made of. Stainless steel is nice because it does not discolor, and is very popular for this reason. However, they will not take as sharp an edge as a high-carbon steel blade, and are more difficult to hone and sharpen (a diamond stone is the best tool to use).

High carbon steel knives are known for their ability to take and maintain a very sharp edge (which is why woodworking chisels and plane blades are always made of high-carbon steel), but will discolor with time. Sabatier makes really fine quality carbon steel knives.

As others have stated, Henckel knives are great quality- you would not go wrong buying this brand.

 

[pedro.m.reis]

Oh well ...
I was hopping that the tool was the answer, but is just like photo, the tool only helps ....

It's technique. Works best when the knife is sharp.

When you buy a set of good knives, buy also a stone to sharpen them, do not use the metal utility that comes with the set (no idea what this is called in English ...).

Also the best knives need to be sharpened every 2 weeks or so.

Roland.

 

[Magnus]

OJ Simpson might have a different view on what to look for upon purchasing a chefs knife.
Just to mention that everybody has their own ideas on what to expect from a chefs knife

 

[BrianShaw]

BTW i found a store that sells Henckels knives and handled some. I'm starting to understand why they cost 3x or 4x the knives i own now

Don't be afraid to spend the "big bucks" on good knives... it only hurts once but the benefits will last almost a lifetime.

My choices: Henkel 4-star and Kershaw/Kai Shun.

Lots of good suggestions... but nobody mentioned Friedrick Dick knives. Good German steel at an affordable price. Mostly favored by professional chefs and, thus, might only be avaialble at pro cookware shops.

p.s. a good place for comparison shopping: http://knifemerchant.com

 

[Michiel Fokkema]

Hi,

I've worked as a professional chef. I used to have global knives but iIthink they are way too expensive for their only average quality. Then I settled on the biggest chef's knive made by Victorinox. Great knife and good quality for the money.
Now I mostly use a knife made by Kai form Japan. This is laminated Damascus steel. inox on the outside and not inox on the inside. This is scary sharp and it stays sharp.
until now the best I've ever had.

Cheers,
Michiel Fokkema

 

[pedro.m.reis]

Hi,

I've worked as a professional chef. I used to have global knives but iIthink they are way too expensive for their only average quality. Then I settled on the biggest chef's knive made by Victorinox. Great knife and good quality for the money.
Now I mostly use a knife made by Kai form Japan. This is laminated Damascus steel. inox on the outside and not inox on the inside. This is scary sharp and it stays sharp.
until now the best I've ever had.

Cheers,
Michiel Fokkema

Hi Michiel.
Do you think that Victorinox is better than global or just beter price/performance?
Couldnt fint that KAI knives, could you post a link?

Thanks

 

[Gabriel M.A.]

Oh well ...
I was hopping that the tool was the answer, but is just like photo, the tool only helps ....

Who knew? Some will prefer the "cheap" ones (and other cheap ones, and other...and other...). But the wise ones will settle for the "expensive" ones.

Amazing what the wise are willing to go through to use the proper tools that fit them. This is why I always distrust those who say there is only One Truth.

The only one truth there is, is that there isn't. And that's the truth.

You must feel The Force, Pedro. The light sabre is useless without The Force

 

[rbiemer]

Pedro,
Ultimately, you should go to a retail store and hold a/some knives in your hand. Pick the one that feels the best/most natural extension of your hand. All the brand names and all the big companies make at least decent knives. Yes, some are better at edge holding and some are easier to sharpen--and those two things are usually mutually exclusive--but what counts is how you are going to be able to use the knife. That is why I can't just tell you "buy X brand. It's the best."
Portugal has made swords for, what 300 years now? So that means the folks where you are know how to make a blade. If there is some "local" brand name that no one has recommended so far don't dismiss it. Try it out and see how it feels in your hand. That, I think, is the real test of a knife.
Rob

 

[pedro.m.reis]

Pedro,
Ultimately, you should go to a retail store and hold a/some knives in your hand. Pick the one that feels the best/most natural extension of your hand. All the brand names and all the big companies make at least decent knives. Yes, some are better at edge holding and some are easier to sharpen--and those two things are usually mutually exclusive--but what counts is how you are going to be able to use the knife. That is why I can't just tell you "buy X brand. It's the best."
Portugal has made swords for, what 300 years now? So that means the folks where you are know how to make a blade. If there is some "local" brand name that no one has recommended so far don't dismiss it. Try it out and see how it feels in your hand. That, I think, is the real test of a knife.
Rob

Thanks for the advice Rob.
I've found henckles knives allready. But here we dont have good retail stores that have many kinds of knives.
Could you point me some site/information on how to hold the knife correctly?
I've been reading allot about kniives in the web, but it seems that everyone holds the knife on its own way . Remember that i've never had any kind of cooking training .

PS: i'm not shure, but i think we make swords a litle longer than 300 years. I'll try to find out.

 

[soulfood]

Kershaw

Kershaw

Ok, i know this is a bit OT...
I'm buying 2 or 3 "good" knives this christmas, like a self gift...
But, i dont know nothing about this theme. Now, what i realy wanted is a place to start looking, like a "RFF" for knives.
Where
do you look when you want to buy a good knife?
Offcourse, personal advices on brands or anything are very welcome.

By far the best chef knives are made by Kershaw - take a look at a sample

http://www.cooking.com/products/shprodde.asp?SKU=393868

 

[Bill58]

The problem w/ most consumer grade kitchen knives is they are made of 440C or similar stainless. Why? They look shiny forever and that keeps the purchaser (housewife) happy. However, that makes them hard to sharpen and not have great edge retention. Go see if you can find any being used by pro butchers--nope. They use only high carbon steel that is softer and will keep a razor edge, but turn dark. NEVER cut anything but flesh w/ them and don't put them in the dishwasher!!! Carefully wash by iteself and dry. A little vegetable oil helps keep the rust and tarnish away.

 

[steamer]

Guess I gotta wade in, as a former professional chef who discovered Japanese knives while cooking in Tokyo, I prefer Sugimoto brand carbon steel knives, You have to take care of them because they will rust and they will break if you drop them on a hard surface, but they can literally be kept sharp enough to shave with. Not for Klutzes because you can cut the hell out of yourself if you are not careful. My gyuu-tou is an all around great cooking knife, and it makes a decent sashimi slicer in a pinch. Most Japanese knives are sharpened on one side like a chisel so the feel is a little different than a Western one, but once you learn how to control it, the cuts are so clean you won't want to use a Western knife again except for opening cans or smashing bones.

 

[rbiemer]

Could you point me some site/information on how to hold the knife correctly?

I guess there must be such a site but I haven't seen it, Pedro.
And I should have typed "...for what,at least 300 years?..."
Rob

 

[Michiel Fokkema]

Hi Michiel.
Do you think that Victorinox is better than global or just beter price/performance?
Couldnt fint that KAI knives, could you post a link?

Thanks

Victorinox doesn't look as fancy as Global but does the job as well. It is also a matter of personal preference.
just google on 'kai knife', but this is a good place to start: http://justknives101.com/Kai_Shun_Knife_Knives_Kershaw.aspx

Cheers,

Michiel Fokkema

 

[Bill58]

My best luck w/ keeping my knives sharp is w/ using a Loray or copy sharpening kit w/ the ceramic stones. The beauty of this kind of kit is the constant angle of contact w/ the stone all the time. The best edge angle for cutting flesh is 15-22 degrees.

 

[Ronald M]

I love my Forschiner Victorianox. They have a French style blade which means long and thin and they come to a sharp point. The line from the sharp point is relatively straight compared to German and cutting is by slicing rather rocking cuts.

These were the Leicas of knives, sadly no longer made in the quality level I have. My best Henkels don`t even come close.