- Joined
- Nov 13, 2007
- Messages
- 95
[note: much of this is borrowed from a post I just made in another thread... sorry for the repetition]
Most sources will tell you that the chef's knife (8" to 10") is the "workhorse" of the kitchen, and combined with a good paring knife, you'll meet the majority of your needs. I'm very happy with my Wusthof Classic, but if I were in the market for a new one, I'd also check into Global. Actually, if it were me, I'd definitely look into a Wusthof Classic 9" WIDE (not so common) chef's knife. The wide blade will act a bit more like a cleaver for transporting stuff you just cut. I have a Chinese cleaver that is great for transport, but I prefer a curved blade and it's a little too big. Just be sure to handle whatever you're going to get before you get it... no use in spending lots of money for a knife that you can't stand using!! The Wusthof is rather heavy with a squarish handle, whereas the Global is light with a rounded and tapered handle... the only person who can tell you if it feels right in your hand is you.
Don't forget to get a good cutting board (or two... one for raw meat and one for everything else).
Here are some good resources:
* http://www.consumersearch.com/www/ki...es/review.html
* http://www.cookingforengineers.com/a...Kitchen-Knives
* http://en.wikipedia.org/wiki/Kitchen_knife
P.S. I ignored my own advice and took a chance on a knife that I've never touched (only seen it on TV... yes, in the hands of a celebrity chef)!! I had to do some digging, because no one's ever heard of it, and come to find out, it's $20 (for TWO) and sold infomercial style... DOH!!! But the design is just what I'm looking for (the width is right between my Wusthof Classic 8" chef and my inexpensive Chinese cleaver, and it has a nicely curved blade), and I hope that the knife is made well enough that it holds an edge and feels good. So, I'll toss them $20 and give it a shot...
Most sources will tell you that the chef's knife (8" to 10") is the "workhorse" of the kitchen, and combined with a good paring knife, you'll meet the majority of your needs. I'm very happy with my Wusthof Classic, but if I were in the market for a new one, I'd also check into Global. Actually, if it were me, I'd definitely look into a Wusthof Classic 9" WIDE (not so common) chef's knife. The wide blade will act a bit more like a cleaver for transporting stuff you just cut. I have a Chinese cleaver that is great for transport, but I prefer a curved blade and it's a little too big. Just be sure to handle whatever you're going to get before you get it... no use in spending lots of money for a knife that you can't stand using!! The Wusthof is rather heavy with a squarish handle, whereas the Global is light with a rounded and tapered handle... the only person who can tell you if it feels right in your hand is you.
Don't forget to get a good cutting board (or two... one for raw meat and one for everything else).
Here are some good resources:
* http://www.consumersearch.com/www/ki...es/review.html
* http://www.cookingforengineers.com/a...Kitchen-Knives
* http://en.wikipedia.org/wiki/Kitchen_knife
P.S. I ignored my own advice and took a chance on a knife that I've never touched (only seen it on TV... yes, in the hands of a celebrity chef)!! I had to do some digging, because no one's ever heard of it, and come to find out, it's $20 (for TWO) and sold infomercial style... DOH!!! But the design is just what I'm looking for (the width is right between my Wusthof Classic 8" chef and my inexpensive Chinese cleaver, and it has a nicely curved blade), and I hope that the knife is made well enough that it holds an edge and feels good. So, I'll toss them $20 and give it a shot...
I use a patented alloy called Becut from Bestar Steel in Germany which is used for machine knives in the food processing industry. It is very tough, takes a fine edge and is stainless. Hope this isn't too much of a shameless plug. More info on my website.