In your opinion... Your favorite chef's knife & why?

My wife's favorite is her Spyderco Chef's Knife. It is comfortable and amazingly sharp. The quality European knives all seem to be a good bit thicker, which does affect their slicing ability.

--Bob Q
 
A 10" Wusthof Trident, about 15 years old now. Great knife. Perhaps a touch soft steeled, but still excellent.

I'd really like to try out the Benchmade chef's knives. Bet they're good too.

Phil
 
I've never really cared for the big chef's knifes. I find that a knife like the Global 6.25-in. Forged Chef's Knife is more controlable and easier for me to use. The thin blades are easy to keep razor sharp and are cryo treated with a hardness of 56-58. Global's may be a little pricey but they're worth every penny, IMO.
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G'day,
My favourite at the moment is my Furi 8 inch. I love the handle and the blade beats my Wustorf, Sabatier, CK, and Victorinox.
Greg
 
A couple off weeks ago I bought an 8" forged Arcos from Albacete, Spain, It is nice, very nice, I already had a stamped one which is quite good. I feel that they are comparable in quality to similar Henckels, Wusthoff and Sabatier but at a better price.

Luis
 
I reach most often for my Henckels 8" chef knife. It's the model with the plastic handle permanently bonded to the tang with a sintered blade. Takes a good edge and holds it reasonably well, but I like it mostly because it fits my hand and I can work quickly and accurately with it - I can even rock it rapidly to chop herbs just like the show-offs on TV :D
 
All of my kitchen knives are made by ABS Mastersmith PJ Tomes, including my chef's knife. PJ uses Swedish Sandvik stainless steel, the blades are very thin and take an exceptional edge. They're flat ground all the way to the spine, and are a very good value.

You can see his kitchen knives here.
www.tomesknives.com/kitchen.htm

I have the shorter Chef's knife and the handle on mine is Micarta.
 
i USED TO BE A CHEF AT THE RADISSON HOTEL AND I AND EVERYBODY ELSE, EXCEPT ONE GUY, ALL USED FORSCHNERS. i'M OUT OF THE BIZ RIGHT NOW BUT STILL OWN MY NICE SET OF FORSCHNERS THAT I'M MORE THAN SATISFIED WITH. PARTICULARLY, I HAVE A 10" CHEF'S KNIFE WITH SERRATED EDGE THAT CUTS EVERYTHING FROM TOMATOES TO BEEF, WONDERFULLY, AND IS ESPECIALLY EFFECTIVE ON FROZEN ANYTHING. EVERYTHING EXCEPT FOR THAWED FISH, IT WILL SIMPLY SHRED IT, BECAUSE THE SERRATIONS GET STUCK ON THE STRANDS OF THE FILLET. OTHER THAN FISH, THIS KNIFE PERFORMS EXTREMELY WELL. ABOUT $50 AT A RESTAURANT SUPPLY STORE. I WISH I HAD A DIGITAL CAMERA TO SHOW A PICTURE. THANKS FOR REMINDING ME ABOUT KITCHEN KNIVES! I ALMOST FORGOT THAT THERE ARE OTHER APPLICATIONS BESIDES TACTICAL! I AM NORMALLY A KNIFE SNOB THAT ONLY IS INTERSTED IN S30V AND STUFF, BUT MY KITCHEN KNIVES ARE NO FRILLS, NORMAL, RUN O' THA MILL, 3 RIVETED, WOODEN HANDLED, STAINLESS STEEL KNIVES. NO CERAMIC OR ANYTHING FANCY HERE, BUT THEY GET THE JOB DONE AT AREASONABLE PRICE, AND I LOVE THEM, THEY ARE GREAT, I DON'T THINK ANY OF THE FANCIER, MORE EXPENSIVE KNIVES LIKE GLOBALS OR KYOCERA HAVE ANY ADVANTAGES OVER MY FORSCHNERS, MY FORSCHNERS ARE TERRIFIC. THEY DO ANYTHING YOU EVER NEED AKITCHEN KNIFE TO DO AND THEN SOME, WITH EASE.
 
I used to like my Henckels and other German knives but I am now spoiled for Globals. I have to thank Anthony Bordain for that. His Kitchen Confidential convinced me to try globals.

I have three: a 10 inch chef's knife which of course is the workhorse, a small serrated knife that has surprising uses, and a five inch cleaver style vegetable knife.

The Henckels stay in the drawer. They do not hold an edge as well as the Globals, and they do not cut as well even when very sharp. Plus they do not have the coolness factor :)
 
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