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Message
Where's a good place in B.R. to find chef's knives?
Posted on 10/1/15 at 7:39 am
Posted on 10/1/15 at 7:39 am
I'm looking to add a good chopping knife and maybe a few other pieces to my collection.
13
Posted on 10/1/15 at 8:30 am to Sayre
Amazon is a good place to look. I just ordered a chef's knife and paring knife from Global through Amazon. Also got an offset knife from F Dick. Those are some of the knives Anthony Bourdain recommends for high quality without breaking the bank. With Prime I got them a couple of days later.
Posted on 10/1/15 at 8:53 am to Sayre
Ducote's
Posted on 10/1/15 at 9:09 am to Sayre
Cutco 
Posted on 10/1/15 at 9:30 am to Sayre
Sam's. Buy the white handled ones. I love them.
Posted on 10/1/15 at 10:01 am to Sayre
depends on what you want.... i ordered from chefknivestogo.com bunch of real japanese stuff on there. most are hand made and many have the western style handles.
Posted on 10/1/15 at 10:10 am to Sayre
Sur La Tab and Williams Sonoma have decent selections of Wustoff, Shun and Henkels.
Posted on 10/1/15 at 10:22 am to Sayre
quote:
Sam's. Buy the white handled ones. I love them.
Costco has them too. They are legit, I think I paid $11 for two pack. I bought like 3-4 packs, you can never have too many cooking knives.
Posted on 10/1/15 at 10:27 am to Sayre
What are you looking for? And what's your budget?
And why do you want a "chopping knife?" Do you mean like a butcher's cleaver? Unless you're going to be doing a lot of butchering then I can't imagine you have a need for one.
Instead, I recommend getting a Chinese cleaver. It may look like a butcher knife, but it's not - it's a chef's knife. The blade is thin and sharp and perfect for transferring food from the cutting board to the wok/pan.
FWIW most good knives won't be available in retail stores. Don't pay to much attention to sharpness at first - you can get anything sharp. The difference between a good knife and a bad one is how sharp it remains after use. So pay attention to the steel and don't get anything below a 57 in Rockwell hardness for European knives. Thinner, Japanese knives should be closer to 60 or even a little higher.
And why do you want a "chopping knife?" Do you mean like a butcher's cleaver? Unless you're going to be doing a lot of butchering then I can't imagine you have a need for one.
Instead, I recommend getting a Chinese cleaver. It may look like a butcher knife, but it's not - it's a chef's knife. The blade is thin and sharp and perfect for transferring food from the cutting board to the wok/pan.
FWIW most good knives won't be available in retail stores. Don't pay to much attention to sharpness at first - you can get anything sharp. The difference between a good knife and a bad one is how sharp it remains after use. So pay attention to the steel and don't get anything below a 57 in Rockwell hardness for European knives. Thinner, Japanese knives should be closer to 60 or even a little higher.
Posted on 10/1/15 at 10:45 am to Sayre
Sur La Table (Perkins Rowe) is a great place to buy a knife. Frequent sales, plus the sales staff keeps carrots/celery on hand so you can "test cut" with any knife in stock. It is a great way to figure out if you like a certain style or handle or size without having to buy it & take it hope & return later. Even if you don't end up buying, it's a good research stop if you're unsure what handle will fit your hand.
Posted on 10/1/15 at 11:09 am to Sayre
Posted on 10/1/15 at 11:55 am to Sayre
I would check out Ducotes restaurants supply for the fun of it. I like that place. Prices are good.
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