perfect chefs knife

[doc trinidad]

I know that some makers on the forum are just branching out into kitchen knives and i thought it might be helpful if all the cooks and chefs on the forum could have a discussion on what you like or dislike or really hate or like to see changed in a quality chef/kitchen knife. For instance I like the spine to be rounded just in front of the handle for a more comfortable pinch grip.

 

[franzb69]

one person's definition of a perfect chef knife is heavily dependent on what's one is exposed to.

if you're used to western knives, that would already split you into two categories.

the german profile which has more belly and the french profile which has a flatter belly.

and then when you get into asian versions of the chef knife, you'll find the chinese vegetable cleaver, the japanese gyuto (yo or western handle and the wa or traditional japanese handle), and the funky people who consider santoku's as the japanese version of a chef knife.....

with the japanese gyuto, there's going to be a debate yet again on which is better, with bolster or western handle or the wa handle. then there's thickness of the spine and behind the edge, lasers super thin and super light and slightly beefier (but still thinner than true western chef knives) versions......

what a can of beans.

 

[tim37a]

I am just starting to make kitchen knives of a slightly different design, so please, let's hear those likes and dislikes.
Tim

 

[Skimo]

Only thing I prefer is good steel, I want a thin blade that takes a thin edge. There's that part that wants a slightly thicker blade for multi purpose because picking up another knife takes time.

Overall, I want knuckle room because I don't always use a pinch grip.

 

[doc trinidad]

there are things though that I like in any kitchen knife like a handle material that's not to slick and that is long enough to really grip. I like bolsters that are not squared off but that gradually tapers to the blade so as not to callus my forefinger.