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Which chef knife?
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Which chef knife? - August 18, 2009, 04:26 PM

I've been cooking more and more and the knives I have are complete junk. I don't want to spend too much but I want the best all around knife. It will literally be used for everything: slicing, dicing, chopping, homiciding, and cutting cheese.

What brand? What size? What metal? What shape?

Thanks!
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August 18, 2009, 04:31 PM

Victorinox
http://www.swissarmy.com/cutlery/Pag...torinoxforged&


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August 18, 2009, 04:33 PM

Just stay away from Cutco...


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August 18, 2009, 04:35 PM

All joking aside, this thing looks pretty handy! err..

http://www.youtube.com/watch?v=rUbWjIKxrrs


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August 18, 2009, 04:36 PM



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August 18, 2009, 04:37 PM

I went with a Globals. I tested Globals, shuns, wusthof, and henckels. I liked the light weight of the globals, and found that it did not irritate the inside of my thumb when cutting. Plus IMO the globals look pimp.

my roommate bought wusthof's, not the lower model ones, the higher up ones, and I find that I still prefer my Globals.

It really matters which you like to cut with, and which fits you best.


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August 18, 2009, 04:41 PM

Calphalon 7" Santoku is my favorite. It's not super high end, but holds an edge well and is affordable.
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August 18, 2009, 04:43 PM

Quote:
Originally Posted by pauliodotnet View Post
I went with a Globals. I tested Globals, shuns, wusthof, and henckels. I liked the light weight of the globals, and found that it did not irritate the inside of my thumb when cutting. Plus IMO the globals look pimp.

my roommate bought wusthof's, not the lower model ones, the higher up ones, and I find that I still prefer my Globals.

It really matters which you like to cut with, and which fits you best.
All good choices. I like the Wusthof's, but at that level it comes down to preference


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August 18, 2009, 04:45 PM

My chef friend really likes the Shun Ken Onion Knife, i think he has the 8". Looks like a samurai's knife, down to the stand. Lifetime warranty, they replace it if anything goes wrong, it breaks, chips, etc.



If that's a bit too fancy for you, Me and the wife like the Henckel Santouku's (sp?). We actually cut ourselves quite abit getting used to them, they are extremely sharp and keep their edge, very handy, not too expensive.


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August 18, 2009, 05:03 PM

as for sharpening, which you shouldn't have to do very often with a quality knife, you can goto H Mart, and in the back corner they have sharpening rocks, and work very very very very very.. very well. do not buy the standard "knife sharpers"


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August 18, 2009, 05:31 PM

Cutlery, like with anything else..you get what you paid for. I've always been pro-Henckels. I have a nice professional set approx $400 and I've had it for years, no rust, no warping, still sharp as ever. IMO!




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August 18, 2009, 07:11 PM

+1 on the JA Henckels


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August 19, 2009, 08:09 AM

Set of the better wusthof here but again once you get to a better level its personal. hand feel and what not... however the Victornox has been rated very high by America's test kitchen (tv show) for a great cheap knife that will last you a while. On Amazon for less than $30.

http://www.amazon.com/exec/obidos/tg...X0DER&v=glance
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August 19, 2009, 08:21 AM

Ive used just about every major brand of quality knives.

If the Henkles, Wustohf's Globals, Shun's, are out of your price range, then go Chicago or Caphalon.

Quote:
Originally Posted by pauliodotnet View Post
as for sharpening, which you shouldn't have to do very often with a quality knife, you can goto H Mart, and in the back corner they have sharpening rocks, and work very very very very very.. very well. do not buy the standard "knife sharpers"
If you buy a quality knive like those listed above do NOT under any circumstances try to EVER sharpen your blade!!!!

You WILL fuck it up.

Hone only!!!!!

If the blade needs to be sharpened, all of the best brands offer free sharpening for life, send it back to them, and just pay for shipping. Or take it to a qualified, certified knife sharpener.

I of course love my Shuns. Pricey but deals can be found. I have a set (5) of Altons Angles, and a honing steel and a 12" Slicer. All phenomenal knives.


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Last edited by zx6rfool; August 19, 2009 at 09:02 AM..
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August 19, 2009, 08:37 AM

Quote:
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+1 on the JA Henckels
Pretty nice knives, but make a note that JA Henckels and JA Henckels International are two different companies. The one with International in its name not being the one you want if you want a high end knife. I like Japanese steel and knives. A good knife to have in your drawer is a Santoku IMO. I do pretty much everything with my Santoku except for paring and boning.

http://www.japanesechefsknife.com/

I might suggest the Pro-M Santoku, which is inexpensive, relatively sharp and easy to maintain its convex edge. Strop it every now and then to keep a nice edge.
http://www.japanesechefsknife.com/ProMSeries.html

This Santoku is reasonable as well, has a Stainless blade and uses a beveled edge if a convex edge doesn't excite you.

http://www.japanesechefsknife.com/KAGAYAKI.html

Otherwise they have all sorts of knives to look through. Hard to pick a bad knife when looking at Japanese Chef knives.

They have some real interesting knives on their specials page as well.
http://www.japanesechefsknife.com/SPECIALS.html
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