Cheap, Heavy Use, Quality Knives? Yeah I Know!

C

CZ_Guy

Joined
May 27, 2002
Messages
5
Here's the deal. My girlfriend owns a couple restaurants, one of which is on a college campus which shares space with other college cafeteria crap. This particular restaurant has pretty ****** knives, I did just get them all sharpened for her but they still suck! I would like to get her about 3-8" chefs knifes,1-8" fillet knife and maybe a couple other goodies.

I am willing to spend a little dough on this stuff, but it is used rather heavily and the employees have a tendency to sharpen all the damn time using the steel sharpening rods. Also, one of the restaurants, which is on communal college property is subject to "borrowing" by the other food joints. I am not gonna fork out some big dinero for a chef knife and watch it get swallowed up by taco bell.

The other location I can spend a bit more. I have been looking at the Forschner line pretty heavily due to its price and reputation here but am concerned about reliability in this kind of environment. Also NO Wood handles!

Sorry for the long post but I appreciate the answers.
John
 
Real chefs will carry their own "toolbox" in the form of a knife roll.

If you are looking for general use knives, I suggest you go to a restaurant supply place and get the plastic handled commercial grade knives. When I worked in delis as a kid, that's what we had. Especially since we sent out knives to be sharpened every week, the chef's knives wound up looking like fillet knives after a while. No point paying for great quality if it will walk away or be abused.
 
In a word: Forschner.

That's what the restaurants use because they are the best for the production type environment busy restaurants operate in. I have spoken with the restaurant supply houses in my region and they all seem to agree the Forschner line gives the best bang for the buck. The plastic handled models are the ones that sell best. Reason being is adherance to sanitation standards set by the health dept or OSHA or whatever.:rolleyes:


edited for speeling
 
I just purchase five of the spyderco kitchen knives. They were quite inexpensive and very practical as well as sharp and easy to sharpen. I liked the shorter utility knives the best serrated and non-serrated. The santoku and the paring knife are also nice. The cook's and chef's knives were nice slicers but I would prefer something heavier for chopping vegetables. Something like a wusthof 8" or 10" chef's knife. I would not want to share these with anyone. These are probably better for the home. The restaurant supply is probably the way to go. :)
 
I just picked up a couple of the Boker chefs knives made in Argentina. Cut like crazy. Haven't had to sharpen them yet, nice thin blades. Think I gave $13.00 apiece for them at a gun show.
 
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