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Chef's knife recommendations thread
Posted on 11/26/22 at 7:43 am
Posted on 11/26/22 at 7:43 am
The wife asked me what I wanted for Christmas last night and I drew a blank. Got up early this morning to start grilling and realized I really need a great chef's knife. I like the look of Damascus steel so down the Google rabbit hole I went.
Yes, I want it to function well. However, I also want it to look cool.
I found this one from Forsetti Steel:
Link to product page
It's some collaboration they have with some dude I've never heard of, but I like the way it looks.
Anyone dealt with this company before?
Yes, I want it to function well. However, I also want it to look cool.
I found this one from Forsetti Steel:
Link to product page
It's some collaboration they have with some dude I've never heard of, but I like the way it looks.
Anyone dealt with this company before?
This post was edited on 11/27/22 at 8:50 am
13
Posted on 11/26/22 at 7:56 am to TideSaint
Forseti imports their stuff from Pakistan..they aren’t a manufacturer.
I don’t need another chef’s knife in my kitchen, but if the mood ever struck, I’d be looking at Montana Knife Company.
Montana Knife Company
I don’t need another chef’s knife in my kitchen, but if the mood ever struck, I’d be looking at Montana Knife Company.
Montana Knife Company
This post was edited on 11/26/22 at 9:19 am
Posted on 11/26/22 at 12:21 pm to offshoreangler
Those guys are out of every single product except a cutting board and some spice mix.
Posted on 11/26/22 at 1:03 pm to TideSaint
Posted on 11/26/22 at 2:04 pm to Rouge
How much does one of their chef's knives go for?
Posted on 11/26/22 at 4:50 pm to TideSaint
Nope, Shun please
Posted on 11/26/22 at 8:02 pm to TideSaint
I had a Damascus steel chef’s knife and a Bowie knife custom made last year by a guy in Pakistan. Both are beautiful and razor sharp, but Damasus is prone to rust. I never really use the chef’s knife. Paid $340 for the pair with sheaths.
This post was edited on 11/26/22 at 8:05 pm
Posted on 11/26/22 at 8:30 pm to TideSaint
quote:300 range
How much does one of their chef's knives go for?
Posted on 11/27/22 at 8:50 am to Rouge
Updated thread title.
Posted on 11/27/22 at 9:29 am to TideSaint
If the knife doesn't have the type of steel proudly displayed on the blade, it's trash.
Posted on 11/27/22 at 9:53 am to TideSaint
My chef's knife is a Wusthof, but my daily user is an asymmetrical right handed santoku from Misono.
Posted on 11/27/22 at 9:56 am to xXLSUXx
How do you guys sharpen your nice knives? I have a Shun but don’t want to mail it in to be sharpened.
Posted on 11/27/22 at 10:05 am to TideSaint
quote:
Got up early this morning to start grilling and realized I really need a great chef's knife
Want. You want a really great chef's knife. And, there's nothing wrong with that.
Ask her to find one made by a local artisan rather than a store bought one. Support a local smith and it'll have a much better story fir when you hand it down.
Posted on 11/27/22 at 10:19 am to bogart
quote:
How do you guys sharpen your nice knives?
I have two different grit whetstones that I learned to use. I think it's well worth learning how if you have nice knives.
Posted on 11/27/22 at 10:25 am to TigerFanatic99
quote:
Ask her to find one made by a local artisan rather than a store bought one. Support a local smith and it'll have a much better story fir when you hand it down.
I'd love to buy locally if I could find one. Tried Google and nothing really came up in the San Antonio metro area.
Posted on 11/27/22 at 12:15 pm to bogart
quote:
How do you guys sharpen your nice knives?
King Whetstones, prob no better than any other brand but what i've always used.
Posted on 11/27/22 at 12:35 pm to j1897
I have a set of Japanese whetstones. I do use a guide that I got online because I can't hold a consistent angle for shite.
Posted on 11/27/22 at 2:52 pm to bogart
quote:
How do you guys sharpen your nice knives?
Tormek but you have to have other things to sharpen to make it worthwhile.
To the OP I have long said nobody needs anything better than a Dexter Russell and they cut an awful lot of the food in Michelin star restaurants. That being said I love my Zwilling 1731. It isn't bespoke but the steel has a perfect balance of ease of sharpening* with a 12 degree double bevel edge and edge retention. I also like their Kramer SS Damascas knives.
*I tend to like kitchen knife steel to be right at 60HC softer and it dulls too quickly even though you can get a sharper blade and harder begins to be a PITA to sharpen.
Posted on 11/27/22 at 3:11 pm to Obtuse1
quote:
I have long said nobody needs anything better than a Dexter Russell
Agreed. My Dexter Russell might actually get the most use. A flexible boning knife, a cleaver, and a bread knife are areas where you don't need to spend a ton of money.
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