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Started By
Message
Chef Knife recommendation
Posted on 12/13/23 at 8:19 pm
Posted on 12/13/23 at 8:19 pm
Need a new knife. Was gonna tell wife to get me one for Christmas. I’ve got a 6” Wusthoff I’ve had for years and want an 8”. Any you can recommend? Was looking at the Hedley & Bennett
19
Posted on 12/13/23 at 8:21 pm to Shotgun Willie
What will you be using it for?
Do you would you want a Japanese style knife with really nice steel that holds a great edge or a more hearty, durable workhorse like the Wusthoff?
Do you would you want a Japanese style knife with really nice steel that holds a great edge or a more hearty, durable workhorse like the Wusthoff?
Posted on 12/13/23 at 8:23 pm to Shotgun Willie
Chefknivestogo.com
Posted on 12/13/23 at 8:25 pm to KosmoCramer
Never had Japanese style so kinda interested in that but will be using quite a bit.
Posted on 12/13/23 at 8:25 pm to Shotgun Willie
I have a Misen.
I like it a lot. Good price too.
I like it a lot. Good price too.
Posted on 12/13/23 at 8:27 pm to LuckySo-n-So
Looked at Misen too but heard they are going out of business. This is one I was looking at.
Posted on 12/13/23 at 8:34 pm to Shotgun Willie
Imma be honest for the money it’s hard to beat the victorinox chef’s knife. America test kitchen rated it the best bang for your buck. The other option is the Ken Onion Carbon Steel knife they recommend.
Posted on 12/13/23 at 8:36 pm to Shotgun Willie
quote:
Never had Japanese style so kinda interested in that but will be using quite a bit.
Not sure how much you want to spend, but this is a good one:
Kohetsu Aogami Super Gyuto 210mm
Posted on 12/13/23 at 8:42 pm to Shotgun Willie
I have a real Henckle 10 inch and enjoy it. The weight is nice, holds an edge good, nice and sharp.
Also have a Dalstrong 8 inch Santoku. Lighter and sharp sharp. Has held an edge pretty well.
Depends what you’re trying to do and how much you want to spend. If you don’t ever chop more than a couple onions, carrots, green onions for a dish, then I’d go with a nice heavy knife. I like some weight to help out. You get into cutting for catering jobs or you do a lot of big parties and stuff, then go with a lighter knife.
Also have a Dalstrong 8 inch Santoku. Lighter and sharp sharp. Has held an edge pretty well.
Depends what you’re trying to do and how much you want to spend. If you don’t ever chop more than a couple onions, carrots, green onions for a dish, then I’d go with a nice heavy knife. I like some weight to help out. You get into cutting for catering jobs or you do a lot of big parties and stuff, then go with a lighter knife.
Posted on 12/13/23 at 10:37 pm to Shotgun Willie
I have this one:
Made In
I absolutely love it. For the price it is fantastic. The balance feels great, the stock bevel is sharp as frick and it holds an edge really well.
Made In
I absolutely love it. For the price it is fantastic. The balance feels great, the stock bevel is sharp as frick and it holds an edge really well.
Posted on 12/13/23 at 11:26 pm to Shotgun Willie
I got this knasa knife from Kickstarter years ago and still use it as my go to knife. Would recommend.
Posted on 12/14/23 at 5:45 am to Shotgun Willie
I have a couple of knives from Rhineland cutlery. Highly recommend.
Posted on 12/14/23 at 7:14 am to Shotgun Willie
Easy, stainless, all purpose low maintenance: Victoronix Santoku or Chef’s Knife. LINK
High maintenance but the Best: Carbon Steel chef’s knife or santoku and a pairing knife. You’ll need to learn to use a wet stone and keep it dry and oil it but a carbon steel knife will be sharper and better than anything stainless. I wouldn’t trade mine for anything. If you’re in the New Orleans area check out Coutelier and find one that fits your hand perfectly.
High maintenance but the Best: Carbon Steel chef’s knife or santoku and a pairing knife. You’ll need to learn to use a wet stone and keep it dry and oil it but a carbon steel knife will be sharper and better than anything stainless. I wouldn’t trade mine for anything. If you’re in the New Orleans area check out Coutelier and find one that fits your hand perfectly.
This post was edited on 12/14/23 at 7:16 am
Posted on 12/14/23 at 7:17 am to Shotgun Willie
If you go Japanese realize that they are made for slicing, not chopping. They chip easily if used in the wrong application.
German steel is different and the edges are more suited for chopping.
I have a set of Shun and a set of Zwilling. I also have a Yoshihiro chefs knife that is blue carbon steel. It is razer sharp but as mentioned it requires more care than normal knives.
German steel is different and the edges are more suited for chopping.
I have a set of Shun and a set of Zwilling. I also have a Yoshihiro chefs knife that is blue carbon steel. It is razer sharp but as mentioned it requires more care than normal knives.
Posted on 12/14/23 at 9:01 am to Shotgun Willie
quote:
Henckle
Second this. Love mine. Lifetime warranty too. Anything goes wrong with the blade or handle they will replace it for free. I've had mine for 20 years. About 10 years ago part of the handle chipped and I sent it in and they sent a new one.
Posted on 12/14/23 at 11:40 am to Shotgun Willie
Posted on 12/14/23 at 11:52 am to VABuckeye
quote:
If you go Japanese realize that they are made for slicing, not chopping. They chip easily if used in the wrong application.
German steel is different and the edges are more suited for chopping.
This is very true. I have a Shun and have chipped the tip off twice now. It stays sharp for longer, but I find myself going back to the heavier German knife more and more. It just feels more balanced for everyday use.
I do use the Shun for more detailed stuff though.
As long as you keep it sharpened, either should do what you need it to.
This post was edited on 12/14/23 at 11:54 am
Posted on 12/14/23 at 12:18 pm to CharlieTiger
Got this knife for Christmas last year. I love it and is sharp as all get out. Holds edge and easy to use. I use it for everything.
Posted on 12/14/23 at 6:50 pm to Shotgun Willie
Posted on 12/14/23 at 9:07 pm to Shotgun Willie
quote:
Never had Japanese style so kinda interested in that but will be using quite a bit.
I added a couple of Santokus to my set of Wusthofs a few years ago and I use them more than any of the other knives in the set.
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