- Aug 8, 2000
What in your opinion is the best kitchen knife out there? Blade length; about 9,5"
<a href="http://www.fallkniven.com/k1k2/k1.htm">Fällkniven K1</a>.Originally posted by dePaul:
What in your opinion is the best kitchen knife out there?
Originally posted by Knife Outlet:
To the poster who suggested hard vs. soft steels, soft steels are usually better for kitchen use. They steel more easily and are a little more rust and stain resistant. You don't really want high tech steels in a kitchen knife. 440A or an equivalent is about ideal. Most high end kitchen cutlery use an alloy that performas similarly to 440A. I've used kitchen knives made from 440C and ATS-34 respectively and I don't recommend them. Fine for a pocket knife. Not so fine in the kitchen. Take care.
Originally posted by Sid Post:
In general I prefer blades with a lot of height (spine to cutting edge). On larger knives, little to no belly as I generally push cut and then pull the blade through. The thinner the blade the better (generally thinner is better as long as there is enough steel to make it stiff).
I am awaiting my new kitchen knives from George Tichbourne.