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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 11:20 pm to LSUTIGERTAILG8ER
There are lots of trendy choices out there but on the whole it is hard to beat a Wusthof Classic.
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 8:25 am to LSUTIGERTAILG8ER
Have had a set of Chicago Cutlery knives for years. I beat em up in the kitchen and keep em sharp. I think the whole set including the chef knife was about $60.
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 9:29 am to Flats
quote:
They're both making kitchen knives; I would be surprised if the hardness ratings are that far apart.
The Shuns and japenese knives in general are thinner and harder lows 60s vs high 50s. Its the combo of being harder and thinner that leads to their chipping and breaking more. But you just have to be a bit more delicate in comparison is all.
Posted on 3/13/20 at 9:42 am to NYCAuburn
quote:
The Shuns and japenese knives in general are thinner and harder lows 60s vs high 50s. Its the combo of being harder and thinner that leads to their chipping and breaking more.
Ok, I'm just saying that if you've got a Wusthoff that's 58 and a Shun that's 60, blade geometry is going to be the determining factor for chipping moreso than hardness. I've got a couple of VG10 (which Shun uses a lot) Spydercos and they don't chip at all, and they see much harsher use than a kitchen knife.
This post was edited on 3/13/20 at 9:43 am
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.
Posted on 3/13/20 at 10:02 am to DeoreDX
quote:
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.
But it sure looks purty.
Lord help you if you drop it on a hard surface or someone choose to cut something on a plate or countertop.
This is why I would never suggest one to someone looking for a jack of all trades chefs knife.
Posted on 3/13/20 at 10:08 am to cave canem
We didn't know dishwashers were a no-no. Now, we have freshly serrated knives 
Posted on 3/13/20 at 10:46 am to cave canem
quote:
Lord help you if you drop it on a hard surface or someone choose to cut something on a plate or countertop.
Alex, What are thing I would never do to a nice knife no matter the cost?
Posted on 3/13/20 at 12:38 pm to DeoreDX
These are Grandpappy's knives sorta like the black iron of kitchen knives with a lil care they last a life time.
Old Hickery
Old Hickery
Posted on 3/13/20 at 12:46 pm to LSUTIGERTAILG8ER
Get a shun......and a waterstone... Leather strap...as a chef....best I've ever had.......
Posted on 3/15/20 at 7:18 am to bluemoons
After reading this post I ordered a Victorinox chefs knife from amazon. It was on sale for $30.
I used it last night while making a gumbo. That bitch is sharp. I was very impressed with the edge, handle, and balance.
Thanks for the recommendation.
I used it last night while making a gumbo. That bitch is sharp. I was very impressed with the edge, handle, and balance.
Thanks for the recommendation.
Posted on 3/15/20 at 8:31 am to TygerTyger
quote:
I used it last night while making a gumbo. That bitch is sharp. I was very impressed with the edge, handle, and balance.
Any knife can be made sharp; maintaining it is what keeps it sharp. Get a set of ceramic crock sticks if you don't have them already.
Posted on 3/15/20 at 8:23 pm to LSUTIGERTAILG8ER
I have a Miyabi Birchwood that is amazing. Is incredibly sharp but I'm scared to sharpen it myself and will have to send it to someone.
It's incredibly low angle.
I probably should have gotten a wustof Ikon so I could be more confident sharpening.
It's incredibly low angle.
I probably should have gotten a wustof Ikon so I could be more confident sharpening.
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