Cooking Knives thread

[MrMon]

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.

[IHateKeithSmart]

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.

[SackUp]

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.

[Learning]

Opinions on Cutco?

[Wu36]

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Opinions on Cutco?

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dont do it.

[SamIAm]

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Opinions on Cutco?

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dont do it.

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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.

[jumbojacks]

[ 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.

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

[geormiet]

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.

[geormiet]

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.

[MagicNinja]

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.