looking for a possibly rare knife

Morkaleb · Jun 4, 2003

I'm a professional cook on my way to culinary school, I am looking for a really good chef's knife. Edge holding is a high priority, as is comfort of used and general durability. I work Eight hours a day, choping, slicing, mincing, dicing, and making juliene vegetables. I need a knife that won't dull after eight hours of hard use. I would like it to be fairly wide from the top of the blad to the edge, and about 10-12" long. and obviously.. since i do so much cutting, not too heavy. Also.. NO HOLLOW GRIND... any suggestions?

Diamond Cut II · Jun 4, 2003

Try the Chroma Type 301 P01 Chef knife . 10" 301 Steel, 14" Overall. Not sure on the weight, the site doesn't say. Good luck!

SMcGill · Jun 4, 2003

Check out the J.A. Henckels five star 7" blade Santoku knife. I was a sous chef at a very nice restaurant for several years, and I wish I would of had this knife then. It chops and slices excellent, and because of its wide blade, it scoops well too. I have one, and I highly recommend it. It holds a nice edge, and will sharpen well on a good steel while you're prepping out food for the evening in the kitchen. Bayou LaFourche (www.knifeworks.com) has them for $59.99.

Good Luck

-Scott

Morkaleb · Jun 5, 2003

the problem with henckels is they don't tell you anything about the knife So I don't really know what i'm getting....

bruce · Jun 5, 2003

If you're going to be a chef, you really don't need "one" knife, you need about three! A 12" knife is too long for most, even large, work. I would get a 10", an 8", and a 6" knife. The right knife for the right size product is best.

I use Forschner (Victorinox) knives with Fibrox handles. I find them to fit my hand better than the rosewood handles.

Bruce Woodbury

etp777 · Jun 5, 2003

Also would suggest to choose your cutting board/surface well, as that will ahve a HUGE effect on how long edge lasts on your knife.

mschwoeb · Jun 5, 2003

http://www.arizonacustomknives.com/displayKnife.asp?pid=1576

Steven Roos · Jun 5, 2003

Originally posted by mschwoeb
http://www.arizonacustomknives.com/displayKnife.asp?pid=1576

I was going to suggest the same thing!

bquinlan · Jun 6, 2003

I would suggest that you check around for the recently discontinued chef's knife from Spyderco. My experience with it has been very positive; it outperforms far more expensive knives. The Spyderco kitchen knives are built in the Japanese style with thin edges and very hard steel.

--Bob Q