Calling all the kitchen knives aficionado

[litechick]

enjoy hacking veggies into shame with your 'steak' knives. if it works for you, go for it. however, i will never come over for dinner. but, to put it all in perspective, as a lighting expert (which you are) and i insisted on filming a documentary or a concert with nothing more than a flashlight or a string of christmas lights and insisted it worked perfectly i would trust you would rip my ass up for it!

Be kind. I never said it worked perfectly. I was trying to communicate my poverty and ignorance. Smart enough to know it ain't good but too stupid to know how to fix it. Woe is me. :frown5:

[lokisnow]

DON'T BUY CUTCO!

*reads thread, feels relieved*

I've had three Chef's knives and I'm not happy with any of them, I'll probably upgrade at some point, but my Henckles knife is acceptable if not amazing, the Henckles paring knife I have works better than their chef's knife. I started off with Chicago Cutlerly, switched to a Santouka from same and now have a Henckles knife. I wouldn't have a Henckles, but my dad, enterprising fellow that he is, found out I was looking into getting a new chef's knife and got me the henckles for christmas, I'd have told me to get a Mac if he'd asked. It's an acceptable knife but lost its edge quickly though it is still sharper than the Chicago cutlerly knife ever was, it will probably perform much better when I get it sharpened with a back bevel, which I keep meaning to do and keep forgetting to do. The biggest three problems with the Henckles are: 1. it's very heavy if you use it for a long period 2. It has a massive bolster that is extraordinarily uncomfortable after less than two minutes work when you're holding the knife in a pinch grip (which is how you should hold a chef's knife) 3. The bolster extends down the entire heel edge and you can't use the heel corner of the knife for detail work, gouging, coring, etc.

In general I'd recommend looking at japanese knives like Mac. You should also peruse this book which has a lot of terrific advice and explains how to make a good knife decision in a really accessible way that is not pimping any specific brand but rather elucidating the qualities of a knife you should evaluate when you're looking for what fits/works for you.

For instance if light chick likes chopping, a heavy henckles knife is probably for her because she's probably not going to use a pinch grip, and the heavyness makes whacking at vegetables easier.

also, fwiw, strings of Christmas lights provide really beautiful lighting when used right. flashlights not so much.

[Shryke]

The only advice I have to give is that you must buy 2 sharpening steels.

Because otherwise, your children will be forced to substitute a real knife in place of one of them to stage mock sword fights.

And, you've got to trust me here, this does not end well.

[Seli]

Not really a cook, but I like to do it. I started out with a kitchen knife (or maybe slicer) from wüsthof, loved it and still do I did everything from vegetables to peeling potatoes with it. More recently I got a 10" Chef's knife also from Wüsthof. For me the weight, handle and balance work perfectly for the way I use them.

I will have to need them sharpened at one point.

[Ser Scot A Ellison]

We bought a nice set of cooking knives (chef's knife, general purpose utility knife, serrated knife (used only for bread), a paring knife, and a smaller utility knife) from Tuesday Morning about two years ago. We still love them.

As silly as it sounds my wife got me a nice set of pots and pans (stainless steel no non-stick surfaces (I hate non-stick pans now)) for Christmas last year and it's one of the best gift's I've ever had the pleasure to receive. It's hard to beat quality cookware.

[Guest Raidne]

Hmmm...you know, I've only had the knives I have now for a few years, but it never even occurred to me to get them professionally sharpened. I think it'd only be worth the bother for, like, two of them, and maybe the Cutco scissors.

Chef, thanks for the knife porn. Those are some awfully pretty knives. You know, I actually don't even have a slicer. I don't know why it never occurred to me. Probably makes cubing a pork shoulder a lot easier. I honestly could not tell you what I am using right now for this purpose.

This thread is great.

I have non-stick pans and one le crueset enameled cast iron pan that I can not, for the life of me, cook anything properly in. Fail.

[kairparavel]

have i not already in the past told you to buy mac santoku? it is a great knife. i got one for my wife as a early in our relationship courtship gift. it has a nice handle, light feel and is sharp as could be. i use it almost exclusively for home food prep despite my bag full of knives. buy it. you will love it. ignore the price. it will last a lifetime.

I love that knife. Before it came along I had a crappy set of knives in a block. I also had no idea how badly I was hacking away at my vegetables and meat until I started using the santoku. I was terrified that I would slice my hand off with it, given how utterly crazy sharp it is but a good knife used properly (gripping, focusing on task) is far safer than a cheap one. I have not, to this point, sliced my hand up with it, which used to be a regular occurrence.

When it was sent away to be sharpened a few months ago and I was left with my crappy knives, I was very sad. I almost went on cooking strike waiting for it's return.

[Waldo Frey]

why must you mock such a loving gesture? what woman would not like a razor sharp knife?

I was in a joking mood. Please accept my apology if the comment offended you.

Your insight about knives is fascinating. I agree with that the four types of knives you mentioned are really sufficient for the average household.

About sharpening the knives, you ever try to buy a whetstone and do it yourself?

[Former Lord of Winterfell]

I'm biased, but I love Warther knives. http://warthercutlery.com

Small, family-owned company that offers lifetime free sharpening (we live nearby so get them done regularly). Really good knives. Also an extremely cool wooded train-carving museum if you ever are travelling through Ohio. Small-town museum that's worth the stop.

[Ser Scot A Ellison]

FLOW,

The patterns on the blades are interesting.

[boiled leather]

knives. knives. knives. knives!

first i will site a idol of mine and likely the greatest american chef of all time, thomas keller. he writes in his 'ad hoc' book that a cook needs only the following: a ten inch chef's knife, a twelve inch slicer, a paring knife and a serrated knife. now i must say i think the man speaks the truth.

i own no less than $2,000 in knives myself. most of them see little use. the ones i use day in and out at work are my slicer to dispatch fish, large cuts of meat and carving duties, my chef's knife for basic line work, veggies, etc, my santuko for killing herbs, shallots, garlic and other delecate ingredients needing speed, finesse and sharpness, and my paring knife which i have had for almost ten years and is still sharp as can be.

it was with these knives only i butchered a 180 pound pig.

personally i think too many home cooks get tricked by assholes at cutco and the like that they need a fucking block of knives to get through their lives. i say total bullshit. as documented above i work with only four knives. on occasion i bring out a global boning knife or a bread knife but by in large i do very well with but a few knives. i break down whole pigs and julienne 100 pounds of onions at a go. as a home cook you will not need anything more extraneous than i have.

do not buy cutco unless you are looking to spend a lot of useless money and are not serious about knives. yes. i will be that forward! i am doing it for your own good.

a serrated knife, even the micro serrations of the cutco may seem like a good idea, but they are not for good food. a serrated edge only tears the food product.

do you need a thousand dollars in knives? nope.

you do need a knife that feels good in your hand, has a good edge that you take care of properly, and is within your needs bases on usage.

chances are you do not know how to sharpen a knife properly. find someone who does. i am a professional and i happily send my knives across the country to a man who loves my knives like his own and sends them back to me shiny and razor fucking sharp! but, also get a ceramic steel. it will change your life. your knives will love it. use it before and after you use you knife, use it also in the middle of long prep projects. to provide persepective i steel my knife no less than fifty times a day. it does not sharpen, it preserves and edge. we want that.

buy japanese. i grew into a cook using german and french knives. i have great nostalgia for my henckel four star and sabatier knives of my youth, but the japanese brands are generally sharper, nicer and at a better price.

if someone is looking at spending $500 for a set of cutco they could get five or so great japanese knives that would last them a lifetime for the same price.

Mercenary Chef Rocks. I have a great MAC chef's knife (my favorite) on his recommendation. I also have a few Shuns I use lot. That's 3 of my 20 knives that get the most use. I also wholeheartedly agree with the ceramic rod. Fuck the steel, the ceramic really keeps the edge sharp.

Shit. I may have to start an I love MercenaryChef thread. :thumbsup:

[Waldo Frey]

Are the ceramic blades easier to break than the steely ones?

[Blaine]

I bought the four knives Keller recommends for my wife, who is a foodie and an amazing home chef with some formal training. (I also bought her the Ad Hoc at Home book, which is amazing.) I have a few chef pals and they basically steered me toward Wusthof and she's been super happy with them. Seriously. They were like an aphrodisiac.

The times I've used them to help her prep, I've also been really pleased with their weight, balance and edge.

Before that we had some cheap Henckels that all have bent tips and other issues.

But yeah, if you want to buy good knives, trust whatever a chef tells you.

Also, she saw a CBS Sunday Morning piece about Bob Kramer knives. Now she drops very unsubtle hints about wanting one.

[Former Lord of Winterfell]

Are the ceramic blades easier to break than the steely ones?

Am I the only one here who finds the presence of a Frey in a thread on kitchen knives to be vaguely disturbing?

The patterns on the blades are interesting.

Sort of their trademark. Very good steel, though. They feel pretty good in the hand, but the blade is where they really excel.

[Waldo Frey]

Am I the only one here who finds the presence of a Frey in a thread on kitchen knives to be vaguely disturbing?

So someone got rid of the wolf head and sew Cheney's on your shoulder?

[MercenaryChef]

Mercenary Chef Rocks. I have a great MAC chef's knife (my favorite) on his recommendation. I also have a few Shuns I use lot. That's 3 of my 20 knives that get the most use. I also wholeheartedly agree with the ceramic rod. Fuck the steel, the ceramic really keeps the edge sharp.

Shit. I may have to start an I love MercenaryChef thread. :thumbsup:

i thank you very much for the enthusiasm regarding my craft and passion. mac knives are fucking great. for the money i honestly cannot suggest a sharper and more durable blade. i simply love my chef's knife. today i powered through 10 pounds of red onion and 5 pounds of carrot for soffritto in a brunoise cut and smiled thinking of this thread.

Are the ceramic blades easier to break than the steely ones?

ceramic is harder and more brittle than steel. i am a huge proponent to using a ceramic honing rod for someone's knives. the very best will not cost more than $50. as it is harder than the steel itself it will hone the blade better and easier than a steel one. dropping a ceramic steel will likely result in a broken homing rod. the key is to not drop it.

But yeah, if you want to buy good knives, trust whatever a chef tells you.

Also, she saw a CBS Sunday Morning piece about Bob Kramer knives. Now she drops very unsubtle hints about wanting one.

do not, i repeat do not buy the the kramer knives produced by shun. i know bob kramer, actually. i recall when he was telling me of the deal he made with shun to produce a knife in his style. a cook i work with has a paring knife. it is sharp, it is pretty, but it is also $150. fuck that. if you like kramer's knives get on his list for a handmade knife. it will cost a lot, it will not be crafted for a couple years, but it is an amazing piece of steel that will improve your life immensely.

So someone got rid of the wolf head and sew Cheney's on your shoulder?

i would love to see cheney's head sewn upon the shoulders of any beast, really. but, i fear it would only make him more fearsome and brutal.

[Shryke]

So Honing is different from Sharpening then?

I've been told you should hone your knife before and after use. Or during maybe if your doing ALOT of cutting/chopping/etc.

But sharpening is something ELSE you do, perhaps more infrequently?

Also, my personal experience:

MercenaryChef, as always, is dead on about this. Funny thing, my parents always had a bunch of knives. Nice, good quality ones, but a fairly large (for a normal person anyway :P) number.

We never used most of them.

Seriously, all that choice and all I or my parents ever reached for was the big non-serrated knife. Or the tiny non-serrated one if a tinier knife made the work easier.

And then we used another large serrated knife for bread. Funnily it wasn't actually the bread knife (which had tiny serrations) but some other knife with really large serrations that actually cut bread like 1000x better then any official bread knife I've ever used.

[Maester Yobjascz]

I was stuck listening to a Cutco presentation a number of years back. Bought two items: the shears and a serrated chef's knife. The shears I'm actually pretty pleased with. As for the knife... it's actually really good for slicing hard cheese. Don't use it for anything else though.

[MercenaryChef]

sharpening and honing are very different.

i have my knives sharpened about four times a year, i hone them twenty or more times a day at work.

imagine your blade as being microscopic teeth. as you use the knife those tiny teeth get pushed to one side or the other. the honing function gets those minute serrations moving once again in the correct direction. if i am cutting chives for example i want them to be shavings of greenery. so i hone my knife a lot.

sharpening is something different. with sharpening you are rebuilding the edge. you are creating the edge again or bringing it back to from where it was.

if you hone frequently, love your knives and use them properly sharpening is something you will not need very often.

to the person who asked me about getting stones and sharpening my own knives, i have a great set of water stones from japan. however, i just am not too good at it. one day i may be. but, i have spent my time and energy being good with the knives over my years rather than learning to sharpen well. there are people who excel at this craft. i love them.

[Blaine]

do not, i repeat do not buy the the kramer knives produced by shun. i know bob kramer, actually. i recall when he was telling me of the deal he made with shun to produce a knife in his style. a cook i work with has a paring knife. it is sharp, it is pretty, but it is also $150. fuck that. if you like kramer's knives get on his list for a handmade knife. it will cost a lot, it will not be crafted for a couple years, but it is an amazing piece of steel that will improve your life immensely.

Heh. Yeah, that's what I picked up from the earlier Shun conversation upthread.

Plus, I know my wife. She simply won't be able to sleep knowing that the real thing exists somewhere else. However, the cost and wait time of a real Kramer knife basically makes this a long-term gift prospect. Like a big wedding anniversary or something.