Henkel's Four Star, for me. We bought a nice selection of them about 15 years ago and I still love them. A couple of them probably need replacing, though.
Tim
Tim
Chef's Knife
- Thread starter MaxTO
- Start date
I purchased my Globals at the end of the dotcom boom. I got them for between 50 and 75 percent off. I would say the 8.25 " chef's knife, the 7 " slicing knife, and the paring knife would get you through most days perfectly well. The bread knife is nice, but I always go to my much cheaper wood handled (F. Dick?) offset bread knife. I'm not exactly sure of the brand.
A good bread knife is nice to have around. They should never need sharpening, and the brand really doesn't matter at all.
A lot of folks will automatically reach for a serrated knife when slicing a tomato- the bane of most knives' existence. When you have a truly sharp knife, it should go through a ripe tomato with ease, and make 1mm slices without spilling any juice. Another great test for sharpness is making a chiffonade of basil- the shreds made with a dull knife will turn black quite soon, while those made with a sharp knife will stay green for a long time.
As for a steel, I never use one, but I don't recommend that anyone listen to me. I'd rather touch up with a polish stone. If you have ceramic based stones, they don't need to be soaked, so it's not much of an inconvenience. If you're going to use a steel, make sure it's a smooth one, and apply zero pressure when using it. It will realign the edge, and extend the time between sharpening.
A lot of folks will automatically reach for a serrated knife when slicing a tomato- the bane of most knives' existence. When you have a truly sharp knife, it should go through a ripe tomato with ease, and make 1mm slices without spilling any juice. Another great test for sharpness is making a chiffonade of basil- the shreds made with a dull knife will turn black quite soon, while those made with a sharp knife will stay green for a long time.
As for a steel, I never use one, but I don't recommend that anyone listen to me. I'd rather touch up with a polish stone. If you have ceramic based stones, they don't need to be soaked, so it's not much of an inconvenience. If you're going to use a steel, make sure it's a smooth one, and apply zero pressure when using it. It will realign the edge, and extend the time between sharpening.
I use a ceramic "steel" - same concept as a ceramic polish stone (likely between 4k and 6k grit). I got mine at Ikea for around $10 - $15 several years ago and like it more than the expensive steel I used previously.
I second the recommendation for Kershaw Shun knives. We do a LOT of cooking in my household. From low country, bbq (true smoked meat), and steaks to other seafood dishes. Shun knives are outstanding!
Sabatier here so far so good. Got them at the outlet in SC.
I have Henckles Pro-S 10 inch. I love it. That said, its the chef, not the knife. Have fun.
As I said before, I use the carbon steel Sabatiers, but word of warning, Sabatier IS NOT a company. There are several different makers of Sabatier knives, some better than others!
Gareth
Gareth
Hm... I must of gotten one of them good ones (Sabatier). I treat mine like crap. And it's still as good as new going on 5 years now.
You've probably bought some knives by now, but I'd thought I'd throw my two cents in. I'm a cook (sometimes called sous chef) and have been for a decade. I am very partial to my Henckel Chef's. I don't like the Globals myself, I find them uncomfortable. I love wood handles for comfort and weight (which is of utmost importance to me). I also use a Forschner serrated bread knife for veggies (best for shredding). The thing to remember about kitchen knives is that once you get past the cheapies (don't by cheap knives, they come out of the box dull and never sharpen), the choice is all about preference. What works for one cook may not work for another. I prefer classic french styles over asian, but once again, that's just me. Remember to keep your knives sharp. The best way to cut yourself is on a dull knife. Good luck!
I'll add a vote for the Shun knives. Oddly enough the handles are designed for right handed people although I am left handed and I find them VERY comfortable, as Ouch said, knives are subjective.
If you're bent on a Santoku the Shun has more of a curve than any other I've found, I grab it quite often for "grunt" work in the kitchen at home, that said it's likely due to the fact that it's in the knife block on the counter with the "common" knives (Henckels 4 star) my serious cooking knives live in a knife roll and are all Shun. So honestly the reason I probably grab the santoku on a daily basis is because it's convenient and there... due to me not feeling that I need it for "real" cooking.
Now for my question, Ouch, where did you find a left handed yanagi, I've been looking for one.
Also I second the comment on a serrated bread knife being useful to have around the house, get a cheapish one when it gets dull throw it out and buy a new one. We have some Wustof job I bought like 5 of at a Williams Sonoma clearance outlet for ~$15 it's offset which is nice.
If you're bent on a Santoku the Shun has more of a curve than any other I've found, I grab it quite often for "grunt" work in the kitchen at home, that said it's likely due to the fact that it's in the knife block on the counter with the "common" knives (Henckels 4 star) my serious cooking knives live in a knife roll and are all Shun. So honestly the reason I probably grab the santoku on a daily basis is because it's convenient and there... due to me not feeling that I need it for "real" cooking.
Now for my question, Ouch, where did you find a left handed yanagi, I've been looking for one.
Also I second the comment on a serrated bread knife being useful to have around the house, get a cheapish one when it gets dull throw it out and buy a new one. We have some Wustof job I bought like 5 of at a Williams Sonoma clearance outlet for ~$15 it's offset which is nice.
Shun makes left handed versions of their knives... Most stores only carry the right handed versions since they are going to be far more common, but I believe the left-handed versions can be special ordered from some stores.
www.korin.com can order left handed yanagis from a few manufacturers. Western style, twin beveled knives can also be made left handed, but I find those unneccessary. A yanagi, or any single bevel knife, has to be made left handed from the get go. The upcharge is usually around 50%.
Thanks for the info I'll check them out! I agree double bevel knives are just fine for left handers.
Out of curiosity does anyone have any experience with the Chef's Choice sharpeners? I know that in the strictest sense you should do this manually but Cooks Illustrated has always written favorably about them and they are typically a very reliable source.
I am a "dyed in the wool" hand sharpener/honer. HOWEVER, I do own a Chef's Choice sharpener. I don't remember how I even got the thing (wedding gift??
). Anyhow - it will sharpen (as in, it has the ABILITY), but it does not and can not hold a candle to a good hand sharpening, IMHO.I am a "dyed in the wool" hand sharpener/honer. HOWEVER, I do own a Chef's Choice sharpener. I don't remember how I even got the thing (wedding gift??
Which model do you own? Is it one of the electric models? If I recall the one Cooks Illustrated was recommending was around $120 or $150
I think the model was 120 or something, they also have a new model for Japanese knives. I used to take my knives to be sharpened around once or twice a year but that time has passsed. I think I've not bought a set of hand sharpening stones yet because I feel like I want to be shown how to use them right and haven't found a site with a REALLY good tutorial.
Cooks Illustrated is indeed a fine source. The principal reason to sharpen by hand is that an electric (such as the Chef's Choice 120) will remove more metal. this means that the knife will wear down faster. (we're talking decades, here folks!) The principal reason to use a machine is that you will get a perfectly sharpened blade at the proper angle, etc., in about one minute.
That being said, I have a Norton professional, 3-sided oil stone. I've gotten good at it, and develop a fabulous edge in about 10 minutes. My countertop needs to be cleaned afterwards. I also have a Chef's choice and can get a fabulous edge in less than a minute. Which is better? The question is irrelevant, since you're looking for a 22 1/2 degree edge. (11 1/4 for Japanese knives.) The 22 1/2 degree edge developed by hand is no different from the same angle developed by a machine. Why use one over the other? Why go for wet shaving if all you want to do is remove hair? The answer is that some people want to sharpen their knives by hand. Some mistakenly believe that the knife is sharper. As I said before 22 1/2 degrees is the correct angle, and it doesn't matter how you get there. If you're planning on handing your knives down to your great grandchildren, by all means avoid the electric. Otherwise, take your pick. I switch back and forth between the two.
Now if I were a professional chef, I'd think twice about using the electric because the knives will wear down much faster than they will for the home hobbyist such as myself.
While we're on the subject--I don't yet own a Shun knife, but I've held them in my hand. What a work of art!!!!!! And they feel just right. drool.
Forged vs. stamped? Less of a difference these days than you might imagine. In fact, some stamped knives are better than some forged knives. Best steak knives? Probably the Tramontina sold at Walmart for $4.95. do you really want a laguoile steak knife for $110? it's a great knife--and there are only 4 craftsmen who affix their signature to the instrument. It will last a lifetime and more. The Tramontina you'll throw away when it gets dull and buy another one for $4.95.
I even have a few Gerber kitchen knives from the days when they used to make them. Stamped, to be sure, but of extremely hard stainless steel. The darned things last forever. And they take a great edge. Rats!! I can't justify getting rid of them and buying a Shun. Henckels is another great company that makes a fine knife and really stands by their product. I have a few of them and they're wonderful to use. Avoid the Rachel Ray Furi. It's a cheap commercial trick.
Don't overlook the Mac knife. Very good, very sharp--takes a great edge.
I like my Forschner Knives good quality and great price. Swiss made.
How could I have forgotten to mention these??? Cooks illustrated puts them right at the top (especially the Chef's knife,) and they're stamped, not forged. also dirt cheap. Go figure.
