| | Knives?Page 3 of 4 (1, 2, 3, 4) | | I have been using Victorinox chef knives and I recommended them to my family members and they love them too. | |
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| Knives?
Posted: 2/1/2008 8:16:38 PM | | J.A. Henckels , I bought my chef's kit from him for $250 best set of knives in town but I like using the Japanese Knives as well. Those are expensive | |
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Posted: 2/1/2008 9:50:29 PM |
Cutoco for me. IMO the best made.
Seriously gotta try Global or Misono or even Kershaw | |
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Posted: 2/2/2008 6:39:24 PM | | Its funny how we get our favorites when it comes to knives and other cooking tools. I own a Global, Wusthoff , Kershaw Shun Sabatiers and everytime I travel 95 to florida I stop at the Sabatier outlet and have to buy something new ( love those carbon paring knives) but when I grab a knife out of the holder( only a barbarian would put good knives together in a drawer) I seem to always reach for my humble old Farberware $12.99 chefs knife. It holds an edge and has a nice balance, its not forged( EGAD A STAMPED KNIFE!!!!) and don't find my culinary endeavors suffer any from it, I liked it so much bought a boning knife and a santoku also, all from TJ Max. I live in Vermont and there are a plethora of aspiring chefs here and the high priced "racing"( i.e. $100+ knives) are all the rage. But look in a pro kitchen at some of the owner chefs knives and older culinarians tools and you will find mostly commercial knives like Chicago brand and not many Globals or other very expensive knives. I know C.I.A. issues Messermiester knives to the students and they aren't exactly top end but they do the job. So its all just personal choice, the quality of the blade does not a good cook make. just the humble opinion of someone who loves to cook | |
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Posted: 2/3/2008 10:03:40 AM | I found this comparison quite interesting:
http://www.cookingforengineers.com/article/39/Kitchen-Knives
I'd naively already bought a set of globals, which are good, but for the cooking I do I'd probably have been better off getting a set for a third the price that wold probably suit my needs about 95% as well...Oh well. | |
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Posted: 2/3/2008 10:04:36 AM | Oh. Wrong link.
[url]http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated[/url] | |
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Posted: 2/3/2008 10:14:12 AM | | I don't think the Global was a bad investment though. I own the knife they tested and I see it scored as one of the highest in all of the tests. :) I love the way it fits in my hand as well and isn't too heavy. Other knives don't have that same feel. So even if it hadn't tested as one of the best I'd still be happy because it fits me best. | |
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Posted: 2/3/2008 11:05:57 AM | | Buying a set s naive. The average home cook only needs a Chef's Knife and a small paring knife. Bread knives costing under $10 don't even count. Global is way better than Victorinox/Forschner. The reason that the latter brand is popular amongst the pros is because they are cheap. Taking a Global to a prep counter is like bringing a Lexus LX470 offroading. Sure it'll handle anything you throw at it with aplomb but we're talking about a really fancy car. | |
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Posted: 2/3/2008 11:13:42 AM |
The average home cook only needs a Chef's Knife and a small paring knife.
Which is exactly what I own currently. I want to get a bread kife from them still and one of the flexible boning knives but haven't ever got around to it. My steak knives are Cooks brand by JC Penney. I actually like them a lot and have considered trying their bread knife instead. I don't know how makes them for them. | |
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Posted: 2/3/2008 3:55:31 PM | I myself prefer knives by a Japanese company called "Global". They are expensive, but you get what you pay for. I mainly use a 10 inch chef's knife, 4.5 inch paring knife and a 7 inch vegetable knife. Occasionally I will use a thin boning knife and a 10 inch sashimi knife when making sushi.
I do not like anything with a wooden or plastic handle. Wood is porous and can harbor bacteria and in my opinion anything with a plastic handle is just cheesy and cheap. I prefer all steel, full tang construction. It gives me more control with the knife and typically more balance at the bolster. Everyone likes something different, so this is just my opinion. | |
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Posted: 2/4/2008 8:22:44 AM | | global's are great knives. the way the handle is just works great. I love my henckel knives, but they begin to irritate my hands after a while. | |
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Posted: 2/4/2008 10:46:04 AM | | Yes, nothing like a full steel blade and handle in your hands. One piece construction in my opinion is the only way to go when it comes to a knife. | |
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Posted: 2/4/2008 4:35:58 PM | | definitely....and the curve just sits in your hand. | |
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Posted: 2/5/2008 4:33:30 AM |
http://www.cookingforengineers.com/article/39/Kitchen-Knives
I more or less agree with that. My santoku has been seeing a growing amount of use in my kitchen when there is not a ton of cutting to do. For more veggie work I still reach for my light, thin asian styled cleaver and if I have to have just one knife in the kitchen that would be it.
Only for chores like stuffing chicken breasts do I dig out a boning knife, filet knife, or sashimi knife.
I do not like anything with a wooden or plastic handle. Wood is porous and can harbor bacteria
Don't be so hard on wood.   Actually I have read articles where cutting boards have been tested and believe it or not the plastic and plexi had salmonella germ counts around far longer after routine cutting chicken. The reason -- wood contains tannins which are well known to be anti-insect and antibacterial.
Furthermore if it's really a concern to use just make sure the wood is closed grain -- this is why rock maple is prefered over red oak or mahogany(which are open and semi open pored woods). Also seal it -- beeswax or mineral oil are preferred.
For whatever it is worth I only like wood handles though I will tolerate plastic -- can't imagine all steel -- too heavy for no reason unless you plan to use the handle as a meat tenderizer and I have a maple mallet for that.
My current Japanese set if you hold it and look at the end of the handle has a slightly triangular sort of D shape to it which really fit a hand nicely. The "point" of the D fits right into where the knuckles are flexing all along the handle. Of course this is right handed only but a superb fit. | |
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Posted: 2/13/2008 2:30:22 PM | Hi there Grey Sea,
Any professional knife dropped can shatter, basicaly the carbon makes the knife brittle...ceramic is merely a slicing knife and not that popular because people fear it breaking but be re assured they are alot tougher than we think they also can be sharpened within the uk with many hand held and ele sharpeners for the job. | |
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Posted: 2/14/2008 3:01:08 AM |
My current Japanese set if you hold it and look at the end of the handle has a slightly triangular sort of D shape to it which really fit a hand nicely. The "point" of the D fits right into where the knuckles are flexing all along the handle. Of course this is right handed only but a superb fit.
I haven't noticed any problems with fit in my left hand either. But I do love the way my Globals fit into the grip of my hand. I used them both left and right handed. | |
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Posted: 2/14/2008 6:34:08 AM | NO, i am not picky about knifes at all. If it cuts and only needs sharpening every once in a while i am happy. I can see how some people gt picky with knifes if they use them frequently as i do with bicycles but to me its just a knife and nothing else.
I think i have a zwilling | |
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Posted: 2/14/2008 11:05:19 AM |
I haven't noticed any problems with fit in my left hand either. But I do love the way my Globals fit into the grip of my hand. I used them both left and right handed.
I think he was using Kershaw/Shun knives. They have a D shaped cross section. | |
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Posted: 2/14/2008 5:21:22 PM | | I love Case knives. | |
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Posted: 2/14/2008 8:51:36 PM | I have a drawer full of knives (people keep giving me household items, since my ex & I separated
3 years ago), that I hardly ever use. I have 2 favorites, that I have owned for 25 years. When
Robinson's sport & hunting goods store (on Cordova street, behind the old Woodward's building
downtown) went out of business in 1982, I waited in line for over 2 hours to get the Swedish
hunting knives that I use for most important jobs. Got them for 1/2 price, which was $25 each (in
1982). They are laminated steel rather than stainless, which means they're a pain in the butt to
clean, but otherwise a totally terrific knife 
When I first got them I didn't have to sharpen them, even with regular use, for 5 years! And I
still use them often & they generally only need to be sharpened 2 or 3 times a year. And one of
the really bonus things with a hunting knife, is the guard prevents your hands from slipping &
getting cut (something that has happened to me numerous times). | |
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Posted: 2/16/2008 5:08:15 AM | Well y'all are gonna hate on me for this one yuk yuk, but....
I got two of the Farberware chef knives at Target for Christmas with the riveted hard plastic handles, kept one and gave the other to a friend, he loved his and I use mine regularly. For the money? It's the best deal I have seen. Both were less than $25.
Granted they are not Swedish steel, damascened, forged, hand made, or any of that stuff, but the grip has a pleasing hand-fitting shape and the stainless steel they use in the blade is not too bad because it takes an edge quickly and holds it quite well.
The other thing I found is called a kapoosh, $30 at Target, it is a cutlery block that uses hundreds of thin plastic rods instead of slots cut in wood, you just stick the knife in it and it forms it's own slot, it's great, easy to clean if you ever have to take it apart for cleaning, holds a LOT of knives. | |
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Posted: 2/16/2008 6:26:23 AM |
Well y'all are gonna hate on me for this one yuk yuk, but....
I got two of the Farberware chef knives at Target for Christmas with the riveted hard plastic handles, kept one and gave the other to a friend, he loved his and I use mine regularly. For the money? It's the best deal I have seen. Both were less than $25.
Not so much but if you're looking for cheap and fairly durable there are better deals out there. I bought from TV, Chef Tony's knife set.... I was just so sick of sharpening knives.
They advertise never need sharpening. And its true for the slicer -- gave the second to my mom, she loves it. The rocker really will go through frozen pizza or spinach. The price.... $39
included a free juicer, steak knives, great little paring knife...etc...etc
Best deal I have seen. The functionality is there.... and I have all the better stainless steel chefs knives and japanese knives ...etc | |
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Posted: 2/16/2008 7:10:39 PM | | I have a set of Shun's That I love. Like teh feel of them more then the others I have tried | |
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Posted: 2/17/2008 8:26:27 AM | just go with what feels good in your hands what you feel comfertable with
as a chef myself over the past 10 years i have picked up tons of knives but i have my faves
so what ever you think is best for you (never liked globals myself but thats me ) :P
happy chopping :) | |
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Posted: 3/21/2010 8:35:11 AM | | I just received a Yoshi Ceramic knife set as a gift. It has a razor, what do i do with that one? | |
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