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Chef Knife Recommendations
Posted on 7/15/19 at 9:08 am
Posted on 7/15/19 at 9:08 am
Looking to up my knife game a little bit. I'm in the market for a good 8" Chef's Knife in the $100-150 range. Any suggestions would be greatly appreciated. I've been researching for about 2 weeks and I'm kinda leaning towards
The Dalstrong Shogun Series X. If anyone has this knife would like to know your take on it. Thanks in advance.
Dalstrong
The Dalstrong Shogun Series X. If anyone has this knife would like to know your take on it. Thanks in advance.
Dalstrong
15
Posted on 7/15/19 at 9:11 am to USMCTIGER1970
Can you make it to New Orleans and go to Coutelier? You will get much better input from them.
Posted on 7/15/19 at 9:26 am to USMCTIGER1970
Yoshihiro
Really great knives across the price range. Remember, Japanese knives are for slicing and German knives are for chopping and breaking down animals like chickens. If you use a Japanese knife improperly it WILL chip the blade.
Really great knives across the price range. Remember, Japanese knives are for slicing and German knives are for chopping and breaking down animals like chickens. If you use a Japanese knife improperly it WILL chip the blade.
Posted on 7/15/19 at 9:28 am to SmokedBrisket2018
quote:
Can you make it to New Orleans and go to Coutelier? You will get much better input from them.
I will be in New Orleans Friday thanks.
Posted on 7/15/19 at 9:30 am to VABuckeye
Definitely will be use as a slicer.
Posted on 7/15/19 at 9:31 am to USMCTIGER1970
quote:
I will be in New Orleans Friday thanks.
No problem. Just tell them what you plan on doing with it and price range and they will help you out.
Posted on 7/15/19 at 10:59 am to USMCTIGER1970
Shun
Posted on 7/15/19 at 11:03 am to VABuckeye
No they aren't. What do you think Japanese chefs use - German knives. I get the thought though - most German knives have a 22.5 bevel and the Japanese knives are in the 15-18 range.
Posted on 7/15/19 at 11:16 am to USMCTIGER1970
Im a fan of Henkle. Got a chef's knife and couple others from them. Had em for about 20 years and still going strong.
I have a couple of Shun's, their pretty but i reach for my Henkles if i want real work done.
I have a couple of Shun's, their pretty but i reach for my Henkles if i want real work done.
Posted on 7/15/19 at 11:29 am to caddysdad
Yes, they are, and if you do a little research you'll find I'm correct. Japanese knives are more prone to chipping because of the bevel and the steel used. They're harder and more brittle when use for chopping or breaking down animals.
Here's one link explaining the difference between German and Japanese steel
There's plenty of evidence out there to support the fact that having a German and a Japanese Chef's Knife is a good idea depending on the task it's being used for.
Here's one link explaining the difference between German and Japanese steel
There's plenty of evidence out there to support the fact that having a German and a Japanese Chef's Knife is a good idea depending on the task it's being used for.
Posted on 7/15/19 at 11:33 am to USMCTIGER1970
I've got a Dexter 10 inch with the white poly handle just like the Dexter oyster knives and I've had that thing for about 10 years now and can't find fault with it.
It's easy to sharpen, takes a good edge, stays nice and sharp under use and is stainless steel, so no rust problems.
It's easy to sharpen, takes a good edge, stays nice and sharp under use and is stainless steel, so no rust problems.
Posted on 7/15/19 at 11:35 am to caro81
I have a silly array of knives both expensive and cheap, yet I still reach for an old, old Henckels Twin 8" chef's knife. I dropped it years ago & broke off the tip....and I paid someone to re-grind a new tip onto it. It sharpens beautifully & the blade is heavy enough to do most anything. It also fits my hand really well.
Second most used are a couple of Globals...again, the handle fits my hand & both have good balance.
Coutelier is a great suggestion.
Second most used are a couple of Globals...again, the handle fits my hand & both have good balance.
Coutelier is a great suggestion.
Posted on 7/15/19 at 12:27 pm to hungryone
Posted on 7/15/19 at 12:33 pm to USMCTIGER1970
Don't use dalstrong. It's crap. Needs to be sharpened way too frequently and it's handle isnt comfortable.
Victorinox makes some decent everyday chef knives. I use it more than the shun honestly, but it definitely doesn't look better.
Victorinox makes some decent everyday chef knives. I use it more than the shun honestly, but it definitely doesn't look better.
Posted on 7/15/19 at 2:13 pm to USMCTIGER1970
That’s a beautiful knife.
For simplicity I have an eight inch Dexter Russel white handle chef knife and a Dexter boning knife that are my everyday go to knives. Been having them for at least 25+ years.
My son uses a Zwilling Gourmet 8 " Chef's Knife which is nice.
If I’m at his place or he’s here we use each other’s. Everyone has a favorite. The end result is the same.
Try to handle as many as you can so you see how they feel to you. Balance, handle material, length etc. . .
The selection and price range are endless.
For simplicity I have an eight inch Dexter Russel white handle chef knife and a Dexter boning knife that are my everyday go to knives. Been having them for at least 25+ years.
My son uses a Zwilling Gourmet 8 " Chef's Knife which is nice.
If I’m at his place or he’s here we use each other’s. Everyone has a favorite. The end result is the same.
Try to handle as many as you can so you see how they feel to you. Balance, handle material, length etc. . .
The selection and price range are endless.
This post was edited on 7/15/19 at 5:35 pm
Posted on 7/15/19 at 2:46 pm to VABuckeye
quote:
There's plenty of evidence out there to support the fact that having a German and a Japanese Chef's Knife is a good idea depending on the task it's being used for.
Correct. I have a Henckels chef's knife and a 240mm Anryu gyuto. Each has their uses.
Posted on 7/15/19 at 2:50 pm to USMCTIGER1970
My favorite right now is a Tansu 250 integral yo handle. I have a TX honyaki in the mail that I’m excited to try
Posted on 7/15/19 at 3:12 pm to El Mattadorr
I have a Global G2. If you have small hands it might be a good knife for you. My hand cramps when I use it for any length of time. Also the handle tends to slip if your hands are greasy. I also have the previously mentioned Dexter Russel with the rubberized grip. If I could put the Global blade on the Dexter Russel handle I would be a happy man.
Posted on 7/15/19 at 3:18 pm to htran90
quote:
Don't use dalstrong. It's crap. Needs to be sharpened way too frequently and it's handle isnt comfortable.
Victorinox makes some decent everyday chef knives.
I have both in addition to some others and my Dalstrong has been great. I bought it on Prime Day thinking it wasn't much of a gamble and it has exceeded my expectations many times over.
Only caveat would be that I'm not a heavy user like some here are, we probably cook at home 2x a week and usually my knives don't see hard kitchen use.
I agree that Victorinox makes great everyday knives, have given as gifts and always well received.
Posted on 7/15/19 at 3:23 pm to USMCTIGER1970
I think the most important pieces of advice given are it needs to fit you well
Go try out some knives. I have 2 somewhat nice knives (both japanese) and i use them probably 70/30 for the cheaper one. It's just faster to clean and if something happens I won't be as upset
Go try out some knives. I have 2 somewhat nice knives (both japanese) and i use them probably 70/30 for the cheaper one. It's just faster to clean and if something happens I won't be as upset
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