Knife recommendations
02 year old thread:
I’m not huge into cooking, but I’m doing enough now that I need a quality knife. I’m not an "artist?" when it comes to cooking. My old, worn out (shitty to begin with) Faberware knives are infuriating. I primarily just need a good chef’s knife, but will take set recommendations.
I personally like my Wustof, but there’s certainly room for improvement, especially if you don’t want to stay on top of keeping it sharp. My best advice is to go to a knife shop and see what feels good in your hand, and don’t buy stamped blades, common among the lower end lines with german makers like henkels and wustof. The bigger the better IMO for a chef’s knife, get the 9 or 10" over the 8", there are some things that you’ll want the extra length for. Do a search, there was a recent thread about this and I don’t feel like typing the same shit again.
Just bought this OXO Professional Santoku from Amazon and absolutely love it! The grip and weight are perfect. I picked up a couple paring knives as well and a nice sharpener. Don’t let the low price scare you, this knife rocks my world. Give one a shot and let me know how you like them.
I just sharpened my 9" Wustof chef knife and proceeded to cut open my pinky shortly thereafter. At least it didn’t hurt and will probably heal quickly. lol
A professional chef friend of ours (who was at Metallica with us last night ) pointed out a 5" Wustof Santoku on sale for $60 at Crate & Barrel that we picked up. It’ll give a good start into quality knives and give me an idea of what I might like for bigger stuff.
I hope that works for you. IMO, it’s a worthless size, for bigger stuff you need a bigger knife, and for finer things, you’ll want something shaped like a paring knife. We got our 9" wustof chef’s for $80 on Amazon a few years ago.
At least it’ll let you get used to the handle feel of the wustof (I hope you got the classic line or better, lower quality ones are stamped) and see if you’re up to keeping the damn thing sharp or if you want harder steel.
My wife is a personal chef, and while she loves her Shun knives, her R.H. Forschner ones are the workhorses. Fairly cheap, but great quality.
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I hope that works for you. IMO, it’s a worthless size, for bigger stuff you need a bigger knife, and for finer things, you’ll want something shaped like a paring knife. We got our 9" wustof chef’s for $80 on Amazon a few years ago.
At least it’ll let you get used to the handle feel of the wustof (I hope you got the classic line or better, lower quality ones are stamped) and see if you’re up to keeping the damn thing sharp or if you want harder steel. |
Yeah, you have the gist of what I’m doing. I know it’s a small knife, but there have been no comparable deals on larger santoku knives or chef’s knives, and this is not something I obsess about.
wine.woot has mega cheap knives today. For that price, you could abuse the shit out of them (dishwasher) and then keep the block for decent ones when you throw the old ones away.
I’m in the need of a knife set. Any recommendations on brand? Just looking for a basic, but still decent set. Don’t want to spend three figures.
A friend of mine is a chef at a fairly nice restaurant and he recommended Wustof. Bought one – it’s worked out great so far. However, he said the most important part is just keeping the knife sharp. He still occasionally uses the first knife he ever bought, which was $20 and came from Wal Mart. So I guess as long as you’re sharpening it even a standard knife can be deemed suitable.
I’ve got a bunch of J.A. Henckels that were pretty expensive at one point, I can’t for the life of me sharpen these anymore. Theyre almost useless now since theyre so dull. How do I property sharpen these?
I have a mix of wusthof and some shun ultimate, the shuns come sharp as fuck but the wusthof just holds an edge better.
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