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Let's Talk Knives
Posted on 2/17/10 at 4:58 pm
Posted on 2/17/10 at 4:58 pm
I used to cook professionally, and used Wusthof Grand Prix series (the original with the full tang, not the new crap.)
My 10" Chef's knife is begging to become annoying in my tiny freakin' kitchen, and the Santoku is beginning to give up the ghost (I'm starting to lose metal in the scallops) so I've been thinking it's time to pick up something new to add to the stable.
I've been in love with the Shun Kaji 8" Chef's knife for a while, but wanted to see if anyone have any long term experience with it before I dropped the $$ on it. Any other suggestions in a similar style?
My 10" Chef's knife is begging to become annoying in my tiny freakin' kitchen, and the Santoku is beginning to give up the ghost (I'm starting to lose metal in the scallops) so I've been thinking it's time to pick up something new to add to the stable.
I've been in love with the Shun Kaji 8" Chef's knife for a while, but wanted to see if anyone have any long term experience with it before I dropped the $$ on it. Any other suggestions in a similar style?
16
Posted on 2/17/10 at 5:33 pm to Schwartz
I can't relate to using a 10" chefs knife. Too unwieldly.
Posted on 2/17/10 at 5:37 pm to Schwartz
I use this one:
LINK
i have had it for a few years and absolutely love it. The one thing it's not great for is hacking through bone, but i use a cleaver for that anyway. for veggie prep it's very, very nice even at that size.
Not sure about the Shun 8", but i have to think it would be similar quality.
LINK
i have had it for a few years and absolutely love it. The one thing it's not great for is hacking through bone, but i use a cleaver for that anyway. for veggie prep it's very, very nice even at that size.
Not sure about the Shun 8", but i have to think it would be similar quality.
Posted on 2/17/10 at 5:57 pm to nikinik
Why get a chefs knife that costs over $50?
Posted on 2/17/10 at 6:06 pm to biggsc
I just got a Mikato set from Bed Bath and Beyond. It was in the Beyond section
Posted on 2/17/10 at 6:54 pm to Schwartz
got an 8 inch shun classic chef's knife and santoku for christmas. no long term info, but i love what i have seen so far.
Posted on 2/17/10 at 7:31 pm to Schwartz
i have a ton of expensive knives, but my favorite and the one that works the best is the white handle one that i got at the restaurant supply store.
Posted on 2/17/10 at 8:06 pm to Schwartz
I have the 12" and the 6" Shun Classic Chefs knife and they are both great.
Posted on 2/17/10 at 8:17 pm to Jabberwocky
quote:
but my favorite and the one that works the best is the white handle one that i got at the restaurant supply store.
I can agree.
Give me a knife that sharpens easy and fits my hand comfortably
I just happened to order this last night
Victorinox Fibrox 3-Piece Chef's Knife Set
Cooks Illustrated rated it as good or better than
Global, Wostoffs and Henckels
Cooking for engineers rated them best value.
Great knife review
The globals graded out great but the handle just does not look comfortable to me..
I keep my knives sharp at all times, I just can't see dropping $100 on a knife
Posted on 2/17/10 at 9:33 pm to Schwartz
The IKON looks nice. I will need to check that set out.
I have a Wusthof Classic set for indoors and Victorinox set for my outdoor kitchen.
I must say, the Victorinox cuts very well, but the Wusthof hold a better edge and is a better looking knife.
And I love my big knives, 10" and 12", especially for chopping on my bamboo board. I have an antique 13" carbon steel chef's knife that hold an edge like a SOB. I can mince me some onions and bellpepper with that baby.
I have a Wusthof Classic set for indoors and Victorinox set for my outdoor kitchen.
I must say, the Victorinox cuts very well, but the Wusthof hold a better edge and is a better looking knife.
And I love my big knives, 10" and 12", especially for chopping on my bamboo board. I have an antique 13" carbon steel chef's knife that hold an edge like a SOB. I can mince me some onions and bellpepper with that baby.
Posted on 2/17/10 at 10:52 pm to tigeryat
quote:i cry every time i do this. having a sharp knife means i weep half the time!
I can mince me some onions and bellpepper with that baby.
Posted on 2/17/10 at 11:13 pm to skygod123
Posted on 2/18/10 at 7:29 am to LEASTBAY
Misono UX10, will change your cooking. Head and sholders better than all the above "knife shaped metal objects". 
Posted on 2/18/10 at 7:41 am to Schwartz
I also have the grad prix series...I love the feel...I think as long as you are using the knives for veggies and such the Asian is the sharpest with the 20 degree. But if you are cutting bone and such, stay with the 15 degree european blade.....I have reground all my smaller knives to asian but have left my Chef's knife and carver to original european blade. As far as what knife to get....the upper end kniv es are all good so find the one that feels good in your hand....something you could use all day and enjoy....then keep it sharp.
Posted on 2/18/10 at 8:26 am to tavolatim
I really want to try these: Kasumin Blue Titanium
But this is what I've wanted for a long time: Shun Ken Onions
But this is what I've wanted for a long time: Shun Ken Onions
Posted on 2/18/10 at 8:34 am to Early Cuyler
I'm a noob when it comes to expensive nice knives. I bought a 30 dollar one that fits my hand well and sharpens easy.
Can anyone convince me to spend more than that?
Can anyone convince me to spend more than that?
Posted on 2/18/10 at 1:23 pm to Schwartz
I've got a Shun Classic 8" Chef's knife and I really love it. It's not that heavy and it's extremely well balanced. Has a great edge, but you have to be careful sharpening it.
Posted on 2/18/10 at 1:31 pm to Schwartz
R O N C O is da badass of the badasses.
Cuts frozen chickens, beer cans and PVC pipe in half, then slices tomatoes razor thin everytime...
And with your TV order today, you get the Cap Snaffler. It twists the caps off of everything.
Order today, and we'll send you a second knife, all for the low low price of $29.95 + shipping and handling! And with our guarantee, what do you have to lose?
Cuts frozen chickens, beer cans and PVC pipe in half, then slices tomatoes razor thin everytime...
And with your TV order today, you get the Cap Snaffler. It twists the caps off of everything.
Order today, and we'll send you a second knife, all for the low low price of $29.95 + shipping and handling! And with our guarantee, what do you have to lose?
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