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re: Recommend me a kitchen chef knife
Posted on 3/12/20 at 10:04 pm to LSUTIGERTAILG8ER
Posted on 3/12/20 at 10:04 pm to LSUTIGERTAILG8ER
**sorry for a TulaneLSU length post**
I received a Shun chef knife as a wedding present and fell in love (right around the time "Forged in Fire" came out). Took care of it and started enjoying cooking. Always hand washed, but my wife used it and the steep angle edge chipped easily.
I even bought my parents a Shun now that I'm spoiled from mine and hate cooking at their place with their dull "butter knives". However, I went back a month later and the edge looked like they ran it through the garbage disposal. My heart sank and I have no clue wtf they did. I think it's beyond saving.
Bought myself a Wusthof santoku this Christmas and aside from the handle not form fitting as well as my Shun, I know the edge will hold up better in my wife's hands. I told her she can only use the Wusthof from now on.
You can't go wrong with either, but take note of the brittleness of the shun's vs the Wusthof edge due to the higher hardness.
William Sonoma often has near half-price deals around the holidays (online and in store), but there are so many options out there aside from the Shun and Wusthof. Find one you like and look online; prices vary ridiculously due to all the retailers. Technology today allows for some great blades at a great price.
Check out the reddit, subreddit "r/chefknives" for lots of reviews from people who know what they're talking about.
You've been warned:if you like cooking, once you purchase that first knife you will get an itch for more.
A Japan trip is on my bucket list and I hope to buy a hand made knife there that I can pass on to my kids, but my next purchase will likely be from CoutelierNola.
I'm not affiliated with them at all, I just stumbled on them looking for local knife makers and think it would be a cool story to have one made in nola.
I'm ready for a carbon steel knife that needs pampering (immediate washing, drying, and oil after use to prevent rust).
I received a Shun chef knife as a wedding present and fell in love (right around the time "Forged in Fire" came out). Took care of it and started enjoying cooking. Always hand washed, but my wife used it and the steep angle edge chipped easily.
I even bought my parents a Shun now that I'm spoiled from mine and hate cooking at their place with their dull "butter knives". However, I went back a month later and the edge looked like they ran it through the garbage disposal. My heart sank and I have no clue wtf they did. I think it's beyond saving.
Bought myself a Wusthof santoku this Christmas and aside from the handle not form fitting as well as my Shun, I know the edge will hold up better in my wife's hands. I told her she can only use the Wusthof from now on.
You can't go wrong with either, but take note of the brittleness of the shun's vs the Wusthof edge due to the higher hardness.
William Sonoma often has near half-price deals around the holidays (online and in store), but there are so many options out there aside from the Shun and Wusthof. Find one you like and look online; prices vary ridiculously due to all the retailers. Technology today allows for some great blades at a great price.
Check out the reddit, subreddit "r/chefknives" for lots of reviews from people who know what they're talking about.
You've been warned:if you like cooking, once you purchase that first knife you will get an itch for more.
A Japan trip is on my bucket list and I hope to buy a hand made knife there that I can pass on to my kids, but my next purchase will likely be from CoutelierNola.
I'm not affiliated with them at all, I just stumbled on them looking for local knife makers and think it would be a cool story to have one made in nola.
I'm ready for a carbon steel knife that needs pampering (immediate washing, drying, and oil after use to prevent rust).
This post was edited on 3/12/20 at 10:13 pm
3
Posted on 3/12/20 at 11:29 pm to Sgt_Lincoln_Osiris
quote:
However, I went back a month later and the edge looked like they ran it through the garbage disposal. My heart sank and I have no clue wtf they did. I think it's beyond saving
Yea, if you are going to throw a knife in the sink with other metal knives and plates a Shun is probably not for you. If it is used for cutting meat and not hacking through bones then a Shun blade is very durable. I only use mine in the kitchen slicing meat and vegetables and they have held up great. For deboning deer and chopping wood I use other blades.
If someone is going to use them for chopping through bones and throwing around a stainless steel sink then they would probably be better off with thicker blades.
Posted on 3/13/20 at 9:20 am to Sgt_Lincoln_Osiris
quote:
You can't go wrong with either, but take note of the brittleness of the shun's vs the Wusthof edge due to the higher hardness.
Once you get into decent steel I would think chipping would be a function of edge geometry more than hardness. They're both making kitchen knives; I would be surprised if the hardness ratings are that far apart.
Posted on 3/13/20 at 9:55 am to Sgt_Lincoln_Osiris
A lot of people use Western knife techniques which don't work well with the fine hard edged Japanese blades.
Like rocking chopping is a no no with Japanese knives. The thin delecate edge will dig into the cutting board and a slight twist in lieu of a straight up and down motion can cause the edge to chip. Don't use it with boned meats. Don't use that honing steel as it will just cause micro chips. etc. Care and use of a Japanese knife knife is different than it's western counter part so if you plan on getting into Japanese knives be sure to learn the proper care and use techniques.
Like rocking chopping is a no no with Japanese knives. The thin delecate edge will dig into the cutting board and a slight twist in lieu of a straight up and down motion can cause the edge to chip. Don't use it with boned meats. Don't use that honing steel as it will just cause micro chips. etc. Care and use of a Japanese knife knife is different than it's western counter part so if you plan on getting into Japanese knives be sure to learn the proper care and use techniques.
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