Furi kitchen knives

Y

YAKE

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Mar 17, 2000
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With my daughter I have enrolled in a culinary arts class at a local community college. Each student is required to have a 10" Chefs knife, bonning knife and a paring knife.
A retired local chef now selling knives (knifemerchant.com) is offering the class a good deal on a Forschner set with a steel and case which I'm buying.
But during his presetation on knives he highly recomended FURI chefs knife. Does anyone have any experence with Furi knive?
My daughter wants a set if she continues with the training to become a chef. Jerry
 
Jerry,

As a proffessional chef for over 18 years and a custom knifemaker I highly recommend a set of Henckels. As a tool that gets used day in day out you need quality. Edge holding is good, so is ease of resharpening.
Second choice would be Victorinox.
Stay away from the hiped up brands. A good knife will sell itself.
Or you can allways go with a custom set made by a reputable maker.

Regards,

Thomas

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Haslinger Handcrafted Custom Knives
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They will use REAL knives at school??? Are you serious???
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David

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Jerry- my wife is a certified executive chef and her favorite knives are Henckel's. Recently, I bought her some Gerber Balance Plus knives which she really likes and are reasonably priced. I made the mistake
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of showing her Thomas Haslinger's customs and I have a feeling she might *NEED* one of these. They are beautiful!
 
I would go with Forschners or maybe DH Russell ergonomic designs. I would personally avoid the Furi design due to their heavy bolsters. One of the things you want to do with a chef's knives is dice things on a cutting board. I would try and avoid knives with forged blades with bolsters (that reinforcement at the base of the blade). Blades that are used with a cutting board need to be sharpened from tip to heel to cut flat on the cutting board. Bolsters may look like a "quality" feature, but they get in the way during use.

The FURI knives have the blades and handles formed together out of metal. As you sharpen the blade you would need to grind away at the handle to allow the heal of the blade to contact the cutting board.

If you use the blade for many hours on end you may really want to look at the ergonomic models made by Forschner and DH Russell (aka Dexter Hysol). These are intended to avoid carpul tunnel syndrome.

For a woman's hands I like the size and shape of the AG Russell kitchen knives (see their website). These have very sharp and durable tungsten alloy blades.
 
Thanks for the responces, I'll have to look closer at the tried and true but I'm leaning toward Wusthof-Trident.
Jerry
 
I would also look at Sabatier. The French know a thing or two about cooking. Their Au Carbon, non-stainless line takes a hell of an edge.
 
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