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Started By
Message
Need a new chefs knife - any recommendations?
Posted on 1/6/20 at 1:30 pm
Posted on 1/6/20 at 1:30 pm
It is time to upgrade from my pos knife block to some real knives. First purchase is a chefs knife - any recommendations? I heard good things about wustof but wanted to see if anyone has any other recommendations.
13
Posted on 1/6/20 at 1:34 pm to Azazello
I would start with the victorinox
Posted on 1/6/20 at 1:34 pm to Azazello
Global
This post was edited on 1/6/20 at 1:35 pm
Posted on 1/6/20 at 1:37 pm to Azazello
Go to a store and try them out. That's the only way to do this really
Posted on 1/6/20 at 1:47 pm to Azazello
i've boxed up my chef's knives and gone to a cleaver. that and a sharp boning knife are all i will ever need
Posted on 1/6/20 at 1:54 pm to Azazello
I have that exact set of Wustofs. 8 and 10" chef knives. Nakiri (small cleaver style), paring knives and a carving knife to name a few in my set.
The only issue I had was keeping my wife from putting them in the dishwasher. That was a training situation. I've had one steak knife that had a chunk taken out of the edge but that's it...and I still don't know how that happened. All the other blades that I use routinely hold an edge and cut clean. I recently got a worksharp and re-sharpened them all...they sharpened well with it.
The only issue I had was keeping my wife from putting them in the dishwasher. That was a training situation. I've had one steak knife that had a chunk taken out of the edge but that's it...and I still don't know how that happened. All the other blades that I use routinely hold an edge and cut clean. I recently got a worksharp and re-sharpened them all...they sharpened well with it.
Posted on 1/6/20 at 3:58 pm to Azazello
If you want a do it all knife, then a high quality German steel is a good way to go. Meaning, not the base model wustoff and be willing to spend a little to get higher quality steel.
You can also go the Japanese route. Meaning, you can find some high quality steel hand made Japanese gyutos for about the same as one of the German brands and less. They tend to be hardened to a higher Rockwell rating and are easier to sharpen. However, most of the Japanese knives are not made cutting through bone etc.
Shun, is not what I’m taking about with the Japanese reference above. That’s a stamped VG10 steel. Which is good, but will function more along the lines of the German steel.
All are good, but you need to know what functions you want out of the knives. I have a Japanese gyuto and a Deba. I also have a German steel knife for the heavy lifting. The japanese models are for flying through veggies and meat. You also have to consider sharpening as well.... I use shapton pro stones, but there are several good ways to sharpen.
Chefknivestogo
There is a lot of info on the forums of this site.
You can also go the Japanese route. Meaning, you can find some high quality steel hand made Japanese gyutos for about the same as one of the German brands and less. They tend to be hardened to a higher Rockwell rating and are easier to sharpen. However, most of the Japanese knives are not made cutting through bone etc.
Shun, is not what I’m taking about with the Japanese reference above. That’s a stamped VG10 steel. Which is good, but will function more along the lines of the German steel.
All are good, but you need to know what functions you want out of the knives. I have a Japanese gyuto and a Deba. I also have a German steel knife for the heavy lifting. The japanese models are for flying through veggies and meat. You also have to consider sharpening as well.... I use shapton pro stones, but there are several good ways to sharpen.
Chefknivestogo
There is a lot of info on the forums of this site.
This post was edited on 1/6/20 at 7:44 pm
Posted on 1/6/20 at 6:57 pm to Azazello
I’ve been trying to make this decision for a week now. I ended up going with the Wustof Classic line. Cutlery and more had a 9 piece set for $399. Pretty sure it’s all I’ve ever need. I went to Sur La table and chopped up a few things. Was impressed. Granted, I’ve never owned a good set of knives.
Posted on 1/6/20 at 7:36 pm to Bigryno7
You will enjoy wusthof classics. I have several different pieces of that set.
Posted on 1/6/20 at 8:00 pm to Azazello
Posted on 1/6/20 at 8:14 pm to Jibbajabba
quote:
You will enjoy wusthof classics. I have several different pieces of that set.
Awesome - I am going with the wusthof chefs knife.
Posted on 1/6/20 at 9:15 pm to Azazello
I love my 8” Miyabi Artisan. I’d go German if you want an all rounder though since they have a thicker spine. Wustof Ikons are good.
This post was edited on 1/6/20 at 9:18 pm
Posted on 1/7/20 at 10:25 pm to Azazello
Posted on 1/8/20 at 5:17 am to Bigryno7
quote:
I’ve been trying to make this decision for a week now. I ended up going with the Wustof Classic line.
You will be happy
Posted on 1/8/20 at 7:35 am to Azazello
Posted on 1/9/20 at 8:37 am to USMCTIGER1970
I think we have an anti knifer in here.
Posted on 1/9/20 at 8:41 am to Azazello
Global or Shun
Posted on 1/9/20 at 8:49 am to Fat Batman
Not a fan of Shun but I like my Globals.
Posted on 1/9/20 at 8:53 am to Hu_Flung_Pu
quote:
Not a fan of Shun but I like my Globals.
Not surprising, I worked in a kitchen for a while and most people used one of those two and hated the other.
Posted on 1/9/20 at 8:56 am to Hu_Flung_Pu
quote:
Not a fan of Shun but I like my Globals.
I've never used Globals, but Shun is legit. I've had mine for 8 years now and still have not needed to have them sharpened. They cut tremendously and have great control. They don't have much weight to them though, so it's more of a controlled cut than a pressure one like with German knives. I think that's the part that is off putting to those who dislike it
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