Cooking Knives thread
 

I love cooking, but i've never had the opportunity (or been forced to) live out of a place i hadn't already had furnished.

Now it is time to buy some knives; I have money, but i am very about 'value for money'. I am probably looking to spend max 800 on a set of serious cooking knives to keep for life.

Any recommendations? Obviously lower than that price is great. What companies should i be looking at etc? Should I be looking at those knives that sharpen when you put them in the block? Etc etc.

EDF COOKS, HELP ME!!! (OR I WILL BE FORCED TO EAT EGGS FOREVER!).

Re: Cooking Knives thread
 

I recently bought some new knives for my new apartment. Some tips that worked for me:
-Buy knives a la carte rather than in a set. It might seem more expensive, but you'll have more discretion over your knives and you won't end up stuck with a bunch of knives you never use. If you get a chef's knife first and maybe a couple others, you can take your time about expanding your collection.
-Handle every knife you plan to buy. If the store will let you, do some mock chopping on one of their cutting boards. If you want to keep this knife forever, make sure it feels good in your hand. And keep in mind that just because one knife in a line feels good doesn't mean that a different-sized knife will work as well for you.
-Quality is obviously key, but other people can probably chime in better than I on that subject.
-For knife storage, I recently purchased a kapoosh. I'm not positive I love it yet, but it's very cool and is working out well so far.

Re: Cooking Knives thread
 

If you are buying the knives because you love them, fine, but otherwise I think that you should consider spending your cooking dollar elsewhere.

The value to your cooking of a high end set of knives is pretty limited in my view. For example, if I would were building and outfitting a kitchen on a fixed budget, I would I would much rather buy $800 dollars of additional stove, than I would spend $800 more dollars on high end knives, or high end pots or pans.

Take a look the next time you are in a restaurant, even a very high end restaurant. They are not using expensive knives and cookware to cook your food. The stoves, ovens and broilers, however, typically blow away the average home equipment.

Re: Cooking Knives thread
 

I have several Henckels knives that I absolutely love to use. They're relatively inexpensive, but extremely high quality. Make sure you try out any knives you're considering buying. Weight, balance, grip, etc are the important things. I personally like the Pro S series but they have all sorts of different options.

Amazon Knives

I assume you already are familiar with how to care for knives, specifically sharpening them?

Re: Cooking Knives thread
 

i second (third?) the advice against buying a set. you'll never use 3/4 of the knives in the set so just buy individual pieces.

Re: Cooking Knives thread
 

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i second (third?) the advice against buying a set. you'll never use 3/4 of the knives in the set so just buy individual pieces.

[/ QUOTE ]

Ditto on this advice. I'd be fine with a chef's knife, a paring knife (maybe 2) and a santoku knife. Handle them in person, because some feel better than others in your hands. For example, balance will be different depending on how large your hands are.

By the way, I'd give the same advice for pots and pans. Don't buy the damn 15-piece set when you're probably only going to use a subset of those regularly. Better to build up your own set based on what you most frequently use.

Now that I'm thinking about it, there are a number of things like this that people should know before filling out wedding registries.

Re: Cooking Knives thread
 

Buy a high quality steel knife that's well balanced in your hand.

Buy a honing steel and learn how to use it.

Buy a whetstone and learn how to use it.

These knives will last you for 20+ years.

Re: Cooking Knives thread
 

I have to disagree about not buying a set. I'm a fairly serious cook and have used this 9-piece Henckels set (the block is counted as a piece) for over 10 years.

http://ec1.images-amazon.com/images/...4L._AA280_.jpg

Henckels 4 Star 9-Piece Set

There is no knife in this set that I don't use, and the scissors are sometimes the most important thing in the kitchen, plus they're really good.

Now, I'll admit the set is not perfect, but for $335 or so, it's hard to do better. If I were putting my own set together, I suppose I could swap out a few knives, but it would cost a heck of a lot more, and since I have a few slots left in the block, it's actually easier (and cheaper) to just add a knife or two, but I've never felt the need to.

Now, at this price point there are a lot of options, and personal preference will take over on which is the best, but you'll be hard pressed to come up with anything decent for less money. Knives are just expensive, so research them before you jump in.

Finally, no real set of knives will include steak knives, just skip those immediately. I would recommend pick up a set of Oxo steak knives, but I can't seem to find them at the moment. Great deal, cuts steak like butter, and way cheaper than some of the high end knives. I generally recommend anything Oxo for kitchen stuff, but occasionally you'll find something better in another line. Never tried their pro knives, might be worth a look though, but I'm guessing for knives you should stick with Henckels, Wusthof, etc.

Re: Cooking Knives thread
 

There is a knife shop about 2 blocks from my house, I just buy these "in house" stainless steal ones for 9.99$ and then when they get worn, i have them sharpen them or I buy a new one. I am to lazy to take care of a good knife. I also have a huge ass meatcleaver, but its just for BBQ, so it doesnt lose its edge much. these are the only two knives I need (and I really dont need the cleaver, it just looks cool)

Re: Cooking Knives thread
 

OP - I agree with others, don't buy a set. I basically just use a 7" Shun Santoku these days. Great balance and weighting, all-purpose, very sharp. I don't need a chef's knife, Santoku is just fine for me.

http://www.bestbambus.de/assets/big/...oku-messer.jpg

Here's a roundup of some Santoku knives (road tested by Chef Masa Takayama).

I have an older Wusthof set I use to fill in the gaps that a basic Santoku can't hit (really just paring knives, butcher, and serrated for bread). Most of the knives in the set I don't really use / need.

I've been thinking about getting some Global knives. I've never actually used Global, but my friend (a sous chef) loves them. Any thoughts on this or any other knife brand not mentioned would be much appreciated.

Bobman - that kapoosh thing is sweet, thanks for the rec.

-Al

Re: Cooking Knives thread
 

I have an excellent set of knives (2 actually) unfortunately my sharpening skills start and end with the steel and they are showing for their neglect. What are people's thoughts about buying a whetstone/other sharpening device vs. sending them out to be professionally sharpened? Suggestions for knife sharpening in the L.A. area?

I have two Wusthof Trident sets--the classic and the grand prix. I also have a cheap set of serated knives as well for various kitchen purposes. I love them and use them.

Re: Cooking Knives thread
 

what's the deal with a santoku? I have a set but only ever use a chef's knife and a serrated knife.

Re: Cooking Knives thread
 

Turnip - it's a chef's knife basically, a general use Japanese knife. I prefer them to Western style cause they are thinner, harder, and little smaller allowing for more precision (well at least for me, a guy with only ok knife skills).

Santoku Wiki

-Al

Re: Cooking Knives thread
 

why not buy a $10 chef's knive that you can replace every so often?

A No-Frills Kitchen Still Cooks

Re: Cooking Knives thread
 

[ QUOTE ]
why not buy a $10 chef's knive that you can replace every so often?

A No-Frills Kitchen Still Cooks

[/ QUOTE ]

Relevant part for this thread (although the whole thing is a good read):

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I started with an eight-inch, plastic-handle stainless alloy chef’s knife for $10. This is probably the most essential tool in the kitchen. People not only obsess about knives (and write entire articles about them), but you can easily spend over $100 on just one. Yet go into any restaurant kitchen and you will see most of the cooks using this same plastic-handle Dexter-Russell tool. (Go to the wrong store and you’ll spend $20 or even $30 on the same knife.)

[/ QUOTE ]

I have a Dexter-Russell chinese cleaver and I like it, but it loses its edge pretty quickly and requires fairly frequent sharpening. I haven't had the same issue with the Shun brand knives I own (in particular the Santoku, and I use it all the time).

Dexter-Russels is more like $40 or so for the santoku IIRC, surprised the chef's knife is so cheap, that is actually pretty awesome (though with plastic handle I could see balance being an issue for people without great knife skills).

-Al

Re: Cooking Knives thread
 

I worked as a line cook in high school and every place I worked at used the dexter-russell knives, they are cheap but we kept them really sharp and they were fine. of course in nicer kitchens ppl bring their own knives but whatever.

Re: Cooking Knives thread
 

Turnip - good to know, and that reminds me I'm in the same boat as Mermade:

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unfortunately my sharpening skills start and end with the steel and they are showing for their neglect.

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I've been told the best way is just to suck it up and pay to get them professionally sharpened.

-Al

Re: Cooking Knives thread
 

Shun knives are great if you can afford them. Second what swingdoc says about Henckels, they're great.

Re: Cooking Knives thread
 

Im starting culinary school in a few weeks, I need to buy a set of knives.

Definatley will come back to this this thread when I actually go get some.

Re: Cooking Knives thread
 

Boom - what do they recommend you buy for culinary school?

CardSharpCook if you are out there what knives do you use and recommend?

-Al

Re: Cooking Knives thread
 

Anyone else use a 10" chef's knife, or is everyone else using an 8" (or santoku)? 8" always kinda felt small in my hands. (Insert gay joke here) I'm no expert, but I'm really happy with my Wusthof 10" chef's knife.

Re: Cooking Knives thread
 

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Anyone else use a 10" chef's knife, or is everyone else using an 8" (or santoku)? 8" always kinda felt small in my hands. (Insert gay joke here) I'm no expert, but I'm really happy with my Wusthof 10" chef's knife.

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I'm getting married in Oct. I have a 10" on the registry, but we are also getting a 8" for the future mrs. The 8" also felt to light and too small in my hands.

Re: Cooking Knives thread
 

I'm not, in any way, saying that the name brand knives aren't worth the money, but the two best knives i own are no-name type knives i bought at a japanese market in berkeley. one's a vegetable knife and the other a fish knife. both are very sharp and hold their edges well.

has anyone tried ceramic?

Re: Cooking Knives thread
 

I was initially skeptical, but these sharpening systems come highly regarded. Priced approximately $80-150 I believe.

http://www.chefschoice.com/page2a.html

They have different models, the one I am looking at has 3 passes...1) grinding stone 2) diamond hone 3) very fine diamond hone. Apparently it gives a very sharp edge in about 30 secs with no training. Over a lifetime, it will pay itself off easily. I have not purchased one yet, so I do not have any first-hand experience. I have read so many bad experiences of people having their knives "professionally sharpened" - that is why I was looking for alternative methods.

Re: Cooking Knives thread
 

[ QUOTE ]
I have an excellent set of knives (2 actually) unfortunately my sharpening skills start and end with the steel and they are showing for their neglect. What are people's thoughts about buying a whetstone/other sharpening device vs. sending them out to be professionally sharpened?

[/ QUOTE ]

Every few months, Sur La Table will sharpen 3 knives per customer for free.

Based on Cooks Illustrated magazine reviews, I bought this sharpener:

http://www.accusharp.com/

It cost about $12 at Ace Hardware, and it does a very good job. I don't think a > $100 electric knife sharpener is worth it for the average home cook.

Re: Cooking Knives thread
 

Hattori Hanzo steel, obviously

Re: Cooking Knives thread
 

[ QUOTE ]
I was initially skeptical, but these sharpening systems come highly regarded. Priced approximately $80-150 I believe.

http://www.chefschoice.com/page2a.html

They have different models, the one I am looking at has 3 passes...1) grinding stone 2) diamond hone 3) very fine diamond hone. Apparently it gives a very sharp edge in about 30 secs with no training. Over a lifetime, it will pay itself off easily. I have not purchased one yet, so I do not have any first-hand experience. I have read so many bad experiences of people having their knives "professionally sharpened" - that is why I was looking for alternative methods.

[/ QUOTE ]
The Chef’s Choice sharpeners are OK but it is difficult to keep certain blades flat against the holder. The other issue with the CC system is that the grind angle is fixed at 33 degrees which is OK for most chef’s/utility knives. Shuns and certain other Japanese knives use a blade grind of 22 degrees so if you use a CC on one if these you’ll ruin it. In addition Gratons (slicers) and boning knives usually have a shallower grind.

Re: Cooking Knives thread
 

[ QUOTE ]
I love cooking, but i've never had the opportunity (or been forced to) live out of a place i hadn't already had furnished.

Now it is time to buy some knives; I have money, but i am very about 'value for money'. I am probably looking to spend max 800 on a set of serious cooking knives to keep for life.

Any recommendations? Obviously lower than that price is great. What companies should i be looking at etc? Should I be looking at those knives that sharpen when you put them in the block? Etc etc.

EDF COOKS, HELP ME!!! (OR I WILL BE FORCED TO EAT EGGS FOREVER!).

[/ QUOTE ]
Count me in the don’t buy a set club.

You really only need 2 knives in the kitchen: A good 8 inch Chef’s (Start with an 8, go bigger when you’re more comfortable) and a 4 inch paring knife. Everything else is optional. If you want to add, I’d suggest a flexible boning knife (great for fish and butchering beef tenderloins) and a serrated slicer. My favorite slicer is the Wusthof Classic 10 inch Super slicer.
http://www.wuesthof.net/database/products/4532000.jpg
It has a wavy serration that is softer than a typical bread knife so it is excellent for breads, meats, cakes and even soft cheeses. When looking at a bread knife get one that’s curved not flat like the Henkel show earlier in the tread. I had one of these for years and was always barking my knuckles on the cutting board. BTW forged bread/slicer/boning knives are a waste of money. First a boning knife needs to be flexible and you’re not going to pry /split beef bones with a bread knife so you don’t keen the strength of a forged knife here

Best advice as to which one. Go buy bag of carrots and visit a store that will allow you to try various chef’s knives. Cut/slice/dice with each knife and buy the one that feels best in your hand regardless of manufacturer.

The other useful cutting tool needed in the kitchen: a good pair of kitchen scissors not shears- big difference. A knife steel for keeping you blades sharp and in true.

Re: Cooking Knives thread
 

[ QUOTE ]
I was initially skeptical, but these sharpening systems come highly regarded. Priced approximately $80-150 I believe.

http://www.chefschoice.com/page2a.html

They have different models, the one I am looking at has 3 passes...1) grinding stone 2) diamond hone 3) very fine diamond hone. Apparently it gives a very sharp edge in about 30 secs with no training. Over a lifetime, it will pay itself off easily. I have not purchased one yet, so I do not have any first-hand experience. I have read so many bad experiences of people having their knives "professionally sharpened" - that is why I was looking for alternative methods.

[/ QUOTE ]

I've used one of those on my Henckels for the 10 years I've had them and think it works great on nonserrated Henckels, but after 10 years, I think I do need them professionally sharpened by someone reputable. After many years, they just get too many nicks that can't be taken out by the Chef's Choice. But in between professional sharpenings, it does great.

Re: Cooking Knives thread
 

[ QUOTE ]
I've been thinking about getting some Global knives. I've never actually used Global, but my friend (a sous chef) loves them. Any thoughts on this or any other knife brand not mentioned would be much appreciated.

[/ QUOTE ]
I have a few Global knives and really like them. I have to admit that part of it is the aesthetic of the handles. I felt silly for this for a while, but they're good knives that I like using, and they cut stuff into smaller pieces. Done.

http://image.guardian.co.uk/sys-imag...bal_knives.jpg

I'm in the no-set camp from personal experience. I was given the Global set that had a Chef's knife, a paring knife, and a vegetable knife. Cool; those are all useful knives. The thing is, their 4" paring knife sucks.

http://di1.shopping.com/images/di/67...50x188-0-0.jpg

I have no idea why they made that blade so wide; I only use the paring knife when I want a thin blade. I ended-up replacing it with a Wustoff that I tried in the store and liked a lot.

http://www.artofcookingnyc.com/artof...lassic_ptn.jpg

Re: Cooking Knives thread
 

FWIW, Food & Wine surveys chefs every year and lists their top preferences in knives. Every year, Misono comes out on top by a wide margin, though a quick search indicates they're not exactly easy to find.

Re: Cooking Knives thread
 

Yeah I need to get a serrated slicer. I have the 7-inch Wusthof santuko from the 'top ten list' linked above - very nice. I'd also like to get a decent paring knife, just haven't got around to it.

Re: Cooking Knives thread
 

I have a an 8 1/4 Global chef's knife that kicks so much ass. I use it for everything.

Forget testing your knife by cutting carrots. You need to test it by throwing an apple in the air and seeing which one let's you cut the apple in half while in the air the best.

Re: Cooking Knives thread
 

Opinions on Cutco?

Re: Cooking Knives thread
 

[ QUOTE ]
Opinions on Cutco?

[/ QUOTE ]
dont do it.

Re: Cooking Knives thread
 

[ QUOTE ]
[ QUOTE ]
Opinions on Cutco?

[/ QUOTE ]
dont do it.

[/ QUOTE ]
Cutco are the best knives you can put in the dishwasher. Take that for what it's worth...

We probably shouldn't hijack this thread on the CutCo flamewar. There are a couple threads that developed into useless battles between the pro cutco cult and the con cutco cult.

Re: Cooking Knives thread
 

[ QUOTE ]
FWIW, Food & Wine surveys chefs every year and lists their top preferences in knives. Every year, Misono comes out on top by a wide margin, though a quick search indicates they're not exactly easy to find.

[/ QUOTE ]

http://www.japanesechefsknife.com/MISONO2.html
http://www.paulsfinest.com/Misono-Knives-p-1-c-25.html
http://www.chefknivestogo.com/misonoknives.html

Re: Cooking Knives thread
 

There are 3 good knives in my kitchen - a $160 MAC japanese 9" chef's knife, a $30 10" forschner, and a maybe $70 global utility knife.

If i could pick only one to use for everything, regardless of price, i'd take the forschner. The MAC's blade is the sharpest, but the weight and the feel of the forschner is better for me.

This 10" knife was issued to me for culinary school. It does not look nearly as good as the german or japanese knives which are 5x expensive, but the blade quality and the balance and the grip are almost as good. Also, I don't feel bad about banging it around or doing heavy chopping with it.

I don't think it can be argued that this is the best value you can get in a chef's knife.

Re: Cooking Knives thread
 

Also, for your situation spending $800 on knives is beyond ridiculous.

I would recommend you get a chef's knife, a serrated knife (bread knife), and a paring knife. If you are going to be cutting up whole fish and boning meat you can also get a filet knife and a boning knife.

All those other medium sized knives that you would get in a kit don't really add anything.

Re: Cooking Knives thread
 

yea geormiet as you have said i have realised getting a million knives is useless.

I bought a 20cm cooks knife and a paring knife. Had used them in the past, from Wuesthol or whatever the company is called. They are definitely good knives, but i'm obv too newb to know if they're VERY good knives.