One Kitchen Knife. Suggestions, please.

aznav

aznav

Joined
May 9, 2008
Messages
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So I'm wandering through Youtube and a chef, who seems rather knowledgeable, suggests only two knives for your kitchen and to punt the whole "wedding set of knives" idea. He recommends a paring knife and then a six to seven inch kitchen knife, preferably of Japanese design and steel, as your workhorse. Suggestions? Thanks!
 
I wouldn't go that far and I would suggest the "six to seven inch" to be more like 8 to 10 inches.

In truth, a paring knife and chef's knife in that 8-10" range can do basically everything you need done in a western kitchen.

However, a longer slicer in the 10 to 12" range, a dedicated bread knife, a 6" utility knife, and something heavy like a meat cleaver all come in way too handy for me to give them up.

Japanese design and steel was probably true six years ago. Today, there are a lot of American makers (both custom makers like...well, like me I reckon and countless others....and commercial like CKTG is doing with Lamson for their Richmond series of knives) have closed that gap. Today it's more about, at least in my opinion, proper shape to fit your style (lots of belly, no belly, or in between), proper geometry for what you like (thick to thin), and well heat treated good steel.
 
watercrawl said:
I wouldn't go that far and I would suggest the "six to seven inch" to be more like 8 to 10 inches.

In truth, a paring knife and chef's knife in that 8-10" range can do basically everything you need done in a western kitchen.

However, a longer slicer in the 10 to 12" range, a dedicated bread knife, a 6" utility knife, and something heavy like a meat cleaver all come in way too handy for me to give them up.

Japanese design and steel was probably true six years ago. Today, there are a lot of American makers (both custom makers like...well, like me I reckon and countless others....and commercial like CKTG is doing with Lamson for their Richmond series of knives) have closed that gap. Today it's more about, at least in my opinion, proper shape to fit your style (lots of belly, no belly, or in between), proper geometry for what you like (thick to thin), and well heat treated good steel.
Click to expand...

Adam, many thanks for input. Ok, a little translating please:
Lamson
Richmond Series
Belly/no belly
proper geometry.

Sorry, major newbie on kitchen cutlery.
 
Lamson is Lamson & Goodnow who have been doing contract work for Mark Richmond @ ChefKnivesToGo making his Richmond series of knives. They are nice knives...I've seen and used a few examples.

Belly/no belly refers to the amount of curvature to the edge of the blade. More belly = more curve. German style chef's knives have a lot more belly than their Eastern (gyuto) counterparts.

Proper geometry is the thickness of the blade, and how it tapers edge to spine. You can't make precise cuts with an axe.

That's a simple, quick rendition. Anything else....fire away. :)

Oh, and BTW, in my very humble opinion....the guy in that video is not something I would follow the advice of.
 
" German style chef's knives have a lot more belly than their Eastern (gyuto) counterparts. "

Ain't that the truth! HARDEHARRHARRRRR!!!!

ps. again, thanks for the translations. This is really helpful and I'm thinking Cmas/Bday gifts for my bride of 30 years.
 
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