Best Commercial Kitchen Knives

[deepfry]

What most pros look for in a knife is not the same as what most home chefs want. Pro chefs usually look for knives that work well but are not too expensive, because they are going to take a beating and may get damaged or taken. A home connoisseur often wants the ultimate performance with no limit on cost.

This was definitely true in my experience as a cook in the army. The knives we had at the dfac were about as inexpensive as you could get. But you know what, as long as you kept them sharp they worked just fine, which when it comes down to it is true of just about every knife, chef's or otherwise.

I will say though that when people go from being a line cook to actually becoming a chef (ie going to culinary school, apprenticing, etc) then they do typically bring their own knives to work with them.

My own personal chef's knife is a 10" Wustof Grand Prix

 

[augmented]

Burgvogel, Frosts/Mora, Global, Güde, Herder, Kiwi Brand, Solicut, Tojiro, Victorinox.

 

[me2]

The most important thing is knowing how to stone your knives, and do it at least once a month.
The local knife sharpening businesses did a horrible job, often giving a convex edge (like the opposite of hollow ground)

What didnt you like about the convex edge, and in what other ways did they do a horrible job?

 

[Greg]

I like Furi knives. I bought my 3 about 10 years ago and prefer the handles on them to my Victorinox, Sabatier, and Henkels.

I keep them sharp, they do their part.

Greg

 

[Gotsouthern]

Im no chef but I do a good bit of cooking, and for my money another vote for Vic/Fors. Ive used Shun knives at a few friends homes on occasion, and one of these days I'll sink the money into those if I can quit buying folders and hunters lol.

 

[sambo.]

I went for design, so I got Global. I've sharpened and honed them and they cut tomatoes like a hot knife goes through butter.

Globals are lovely knives.

from memory, i have an 8" Mundial, 6" and 3" Forme', a 4" Global, 2x 12" paper-thin, scary sharp Swedish made carving knives and a pretty average bread knife as the noteworthies in my kitchen.

i probably use the Global and the 6" Forme most.

the Forme's are nothing special, they hold a nice edge but can't hold a candle near the Global.

 

[Nimitz87]

both my dad and I have victorinox-forschner neither of us make a living in the kitchen but love the knives.

those global's sound pretty amazing and they have published CATRA test results on the site.

Chad

 

[Shann]

I read Cooks Illustrated and every time it has tested Chef's knives, the Forschner\Victorinox wins "best buy". They've rated it all around good, plus its only like $25.00. I prefer the one with the Fibrox handle rather than the rosewood and then you can abuse it, leave it in the sink, run it through the dishwasher without worry.

 

[Que]

I do the cooking. While I will spend big bucks on a folder I am not willing to spend big bucks on a kitchen knife. Probably makes no sense as most of my cutting is in the kitchen. My solution was Kai Pure Komachi II. Hard to beat for the price.

 

[moxie]

I have a number of Henckels 4 stars and love them. I also have Fallkniven Blue and White Whales and they are wonderful. Just bought a 6" Classic Shun cook's knife but haven't had a chance to use it. Interestingly, the head sushi chef at Sushi Axiom in Fort Worth yesterday was using a Classic Shun slicer about 10". For paring knives it's hard to beat a bunch of small Victorinox blades.

 

[viva la]

I use Mac Knives and love them.

And I am a professional chef

 

[mitchshrader]

i hear the pitter pat of little convex feet, and suspicion a user of convex edges is up and about. Me too.

That someone would casually curse convex edges implies a lack of awareness of their utility, and that they'd be applied against their will implies unresolved conflict of perspective.

Convexing a blade is not to make it sharper. It is to make it 'very sharp' much LONGER. And, properly applied, does exactly that.

It also can be done wrongly, and overly blunt a blade, but any job worth doing will have someone screwing it up somewhere. That's not the fault of the technique.

Any knife that cuts effortlessly, sharper than necessary, is a knife I'll happily use. I want the blade to fall through like it's cutting air.

If they can't be brought to that state I pitch 'em in the trash. Most can. Some of my lifetime favorites are the oldest classic Shapton Hardware, pre-Old Hickory. Old thinned down Dexters, Case XX, any thin hard blades with no bolster.. and a FEW Case XX stainless, their patented version.. along with the odd Sabatier and some Global clones. If the steel is good, for a home cook, ergos aren't important. You'll not be doing anything long enough to hurt your wrist or elbow. Just get 'em REAL sharp, and you've saved all the time you can. Of course you'll wind up with comfy knives eventually, they just aren't critical to performance. And don't be shocked the ones that feel good are various and sundry, not ALL of any one line. I've a thin bladed 7" 'french' knife that hasn't any history I"ve been able to find out, it's a perfect fit and too sharp.

I ebay'd it for 15$ or some ridiculous number and wouldn't take a custom made replacement in trade. Use what cuts for you. That won't necessarily be what works for others.