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re: Where's a good place in B.R. to find chef's knives?
Posted on 10/1/15 at 10:27 am to Sayre
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.
1
Posted on 10/1/15 at 6:21 pm to Julienas
quote:
And why do you want a "chopping knife?"
I'm probably not using the correct term for what I want, but I know what it looks like. I'm looking for a knife to chop up or dice vegatables (onions, etc) with. What I have now is really not the correct tool for the job. As I've started watching more cooking shows and getting more adventurous with my cooking at home I've been paying close attention to the tools the chefs use and how they use them. I'm kinda teaching myself as I go and just enjoying learning more.
quote:
And what's your budget?
I don't mind spending money for quality items, but from what I can tell you don't have to break the bank to get good cutlery if you choose wisely.
This post was edited on 10/1/15 at 6:24 pm
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