Chef's knife

[RacersEdge]

I was about to get a Global knife for about $90 that I saw recommnded in Kitchen Confidential. Now, I just saw this knife recommended by Cook's Illustrated as the best knife. What do OOT cooks recommend?

[mason55]

I have a Wusthoff santoku knife and a Henkel chef's knife that I really like, can't say I have much experience with other brands though. You generally can't go wrong with any of the big brands. My suggestion is to go to a store like Williams Sonoma and see which knife feels best in your hand as different knives are weighted and balanced differently. Some will feel better to you than others

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[ QUOTE ]
I have a Wusthoff santoku knife and a Henkel chef's knife that I really like, can't say I have much experience with other brands though. You generally can't go wrong with any of the big brands.

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This is unfortunately untrue. Depending on which line, a lot of Henckels knives are junk. The most important things to a knife are its construction and composition. Many popular brands are made from steel that is not well suited to use in a kitchen, sacrificing the ability to take an edge for stain resistance and long wearing.

There is a great eGullet article about knife sharpening that also covers the basics of what makes a knife high quality. It's long, but you only have to read the beginning to have an idea about what to look for in a knife.

I have a hard time giving personal brand recommendations since I've only owned used two chef's knives (one Henckel and one Sabatier). I have read good things about Global knives though. Look for a well made knife with hard steel that will hold a sharp edge and you should be fine.

[cbloom]

http://www.japanesechefsknife.com/products.html
Products Japanese Knife,Japanese Kitchen Knife,Japanese Chef's Knives.Com


http://www.cookingforengineers.com/a...s+Knives+Rated
Cooking For Engineers - Equipment & Gear: Chef's Knives Rated



You're welcome.

[doubLe a tom]

Miracle Blade III set, you're welcome.

[RunDownHouse]

Where's that guy that sold Cutco knives and completely bought into the brainwashing and thus posted a thread about how no knife could ever come close to them for quality?

[dogsballs]

Some Henckels knives are made in china; they're the ones not to buy.

[Leaky Eye]

Yes. Those idiot Chinese could never construct something as complicated as a knife.

[SamIAm]

[ QUOTE ]
My suggestion is to go to a store like Williams Sonoma and see which knife feels best in your hand as different knives are weighted and balanced differently. Some will feel better to you than others

[/ QUOTE ]
This is an important point. It's nice to do the research and find out stuff like how well it holds an edge, since you can't tell that in the store. But if you have the knife that everybody tells you is scientifically perfect, but you find it uncomfortable, you won't use it.

I really like my Global chef's knife. My parents knew I wanted that chef's knife, so got me the 3-piece set, with Chef, Paring, and "Vegetable". Turns out Global's paring knife at the time was a bad shape; they've since changed it to one that's much better. But the "vegetable knife" is really nice. Slightly curved for some rocking, straight back for good scraping a board. It's sorta like a mini-santoku.

I personally wouldn't be happy with a Santoku instead of a Chef's knife. The curve of the blade isn't enough for me. Personally. [img]/images/graemlins/smile.gif[/img]
-Sam

P.S. I've added to the collection since, with their better paring knife and a utility knife. You'll be fine with just Chef, Paring, and Boning, though. And a cheap stamped boning knife will work great.

[AJW]

How did this thread go so long with out some one mentioning? Sabatier